Chocolate Cookie Cups
Serving Size: 12
Preparation Time: 0:15
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons quick-cooking oats
2 tablespoons finely chopped almonds
1 tablespoon unsweetened cocoa
1/4 teaspoon salt
2 tablespoons margarine melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites lightly beaten
Vegetable cooking spray
Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets. Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle. Bake at 350 degrees for 10 minutes or until edges appear dry.
Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely. Yield: 1 dozen (serving size: 1 cookie).
Per serving: 70 Calories; 2g Fat (30% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 81mg Sodium
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