CocoaJoe Mocha Chocolate Truffle Cookies

Mocha Truffle Cookies Recipe photo by Taste of Home

Mocha Truffle Cookies Recipe photo by Taste of Home

Ingredients

  • 1/2 cup butter, cubed
  • 1-1/2 cups semisweet chocolate chips, divided
  • 2 to 3 teaspoons instant coffee granules
  • 2 eggs
  • 3/4 cup Wholesome Sweeteners Pure Cane Juice Organic Sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup CocoaJoe ground very fine (use a food processor or spice grinder)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  • In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in the eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; fold into the chocolate mixture with remaining chocolate chips.
  •    Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks to cool completely. Yield: about 5-1/2 dozen.

 Nutritional Facts 1 serving (1 each) equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 29 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

This recipe is a modified version of the TasteofHome Mocha Truffle Cookies Recipe.

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CocoaJoe Chocolate Chip Scones

CocoaJoe Chocolate Chip Scones

 

Ingredients

  • 2 1/2 cups self-rising flour
  • 1/2 cup CocoaJoe ground very fine (use a food processor or a spice grinder)
  • 2/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 cup cold butter, cubed
  • 1 cup buttermilk
  • 1 cup (6 ounces) semisweet chocolate chips
  • GLAZE:
  • 1 cup confectioners’ sugar
  • 3 tablespoons water
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture is crumbly; stir in buttermilk just until blended. Stir in chocolate chips;
  •    Turn dough onto a floured surface; knead gently 8-10 times. Pat into a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on greased baking sheets.
  •    Bake at 450° for 8-10 minutes or until golden brown. Remove to wire racks.
  •    In a small bowl, combine glaze ingredients until smooth. Drizzle over scones. Serve warm. Yield: about 1-1/2 dozen.

Editor’s Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

 This recipe was modifed from the TasteofHome Chocolate Chip Buttermilk Scones recipe.

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Low Fat CocoaJoe Chocolate Cupcakes

CocoaJoe Fat-free Chocolate Cupcakes

CocoaJoe Fat-free Chocolate Cupcakes

Ingredients:

1/4 c. unsweetened applesauce
1/2 c. raw sugar
1 c. chocolate nondairy milk (or plain)
1 tsp mint extract (or vanilla)
1 1/4 cup whole wheat pastry flour
1/4 c. CocoaJoe ground into a fine powder (use a food processor or spice grinder)
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips

Directions: Preheat oven to 350F. Lightly grease muffin tin or spray paper liners with cooking spray. In a large bowl, combine applesauce, sugar, nondairy milk and extract. In another bowl, whisk flour, cocoa, baking powder and salt together. Add flour mixture to wet mixture in 3 to 4 batches, until almost combined. Add chips and stir until just combined. Spoon batter into cups 3/4 full and bake 15-25 minutes. Meanwhile, prepare the icing. Combine 1 cup confectioners sugar with a few drops of food coloring, 1/4 tsp vanilla or mint extract and a splash of plain nondairy milk or water, and mix until a nice paste-like icing results. (Add more sugar for thickness, more liquid to thin it out) Adjust food coloring. Once cupcakes are cool, slather icing and garnish with holiday candy.

This recipe was modified from the Happy Herbivore.

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CocoaJoe Chocolate Biscotti

Ingredients

  • 1/3 cup butter, softened
  • 1 cup plus 1 tablespoon Wholesome Sweeteners Evaporated Cane Juice Organic Sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/3 cup CocoaJoe ground very fine in a food processor or spice blender
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup pistachios (optional)
  • 1/2 cup dried cranberries (optional)

Directions

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and cinnamon; add to the creamed mixture and mix well (dough will be sticky). Stir in the chips, pistachios and cranberries.
  •    Divide dough into four portions. On ungreased baking sheets, shape portions into 10-in. x 2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake at 350° for 20-25 minutes or until set. Carefully remove to wire racks; cool for 5 minutes.
  •    Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake for 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 40 cookies.

Nutritional Facts 1 cookie equals 107 calories, 4 g fat (2 g saturated fat), 20 mg cholesterol, 48 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

This recipe was modifed from the TasteofHome Chocolate Pistachio Biscotti Recipe.

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