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Chocolate Snicker Doodle Cookies

M, E, P, S, N

1 cup milk-free, soy-free margarine, softened
3/4 cup light brown sugar, firmly packed
3/4 cup sugar
3 T water
3 T oil
2 tsp. baking powder 2 cups quick oats, uncooked
1-1/2 cups flour
1/4 cup plus 2 T unsweetened cocoa powder
1 tsp. baking soda

Coating Mix
M, E, W, P, S, N

2 T sugar
2 T unsweetened cocoa powder
2 T ground cinnamon

Preheat oven to 375° F. Lightly grease cookie sheets. In small bowl, combine water, oil and baking powder. Set aside. Beat margarine, sugar and brown sugar in large bowl until light and fluffy. Add water mixture; mix well. Set aside. In medium bowl, combine oats, flour, 1/4 cup cocoa, and baking soda. Stir into margarine and sugar mixture until blended. Set aside. In small bowl, combine the coating ingredients. Drop dough by rounded teaspoonfuls into coating mixture; toss to coat. Place 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes or until firm in center. Do not overcook. Cool on wire racks.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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