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In less than 30 minutes, you can have four dozen chocolate cookies baked and ready to enjoy. Self-rising flour cuts down on the amount of ingredients you need, and the dough comes together in a snap. It does not need to chill before being baked; you simply roll it into balls and plop them onto baking sheets. You can easily cut the recipe in half for a smaller batch (lightly beat the egg and measure out half of it), or freeze extras—baked and cooled—for up to two months.

Ingredients

white self-rising flour

2 cup(s)

unsweetened cocoa powder

⅓ cup(s)

sugar

¾ cup(s)

unsweetened applesauce

¼ cup(s)

canola oil

4 tsp

vanilla extract

1½ tsp

egg(s)

1 large

powdered sugar

1 Tbsp

Instructions

  1. Arrange oven racks with one in lower third of oven and one in upper third of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour and cocoa and set aside. In a large bowl, combine sugar, applesauce, oil, vanilla, and egg. Beat with an electric mixer at medium speed until smooth, about 1 minute. Add flour mixture to large bowl and stir until fully combined. Scoop dough by level tablespoonfuls and roll into balls. Arrange 12 dough balls on each baking sheet.
  3. Bake cookies at 350°F until set, 8 to 10 minutes, rotating baking sheets halfway through. Cool cookies on pans for 2 minutes. Remove cookies to wire racks to cool completely. Repeat process with remaining dough. Sprinkle cookies with powdered sugar.
  4. Serving size: 1 cookie

greensm:2
bluesm:1
purple: 1SmartPoints value per serving

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