Ingredients:
oil spray (0)
1/2 tbsp baking soda (0)
1/2 tsp salt (0)
1/4 tsp cayenne pepper (0)
1 egg (2)
1 packet instant hot cocoa/FF instant hot cocoa (1)
1/4 cup Dutch processed unsweetened cocoa powder (0.5)
1/2 cup flour (4/5)
1/4 cup chopped pecans or almonds (5)
1/2 cup brown sugar, packed (8.5)
1/4 cup maple syrup/reduced-calorie pancake syrup (2)
Directions:
1. In one bowl, combine baking soda, salt, cayenne pepper, flour hot cocoa, and cocoa powder.
2. In a second bowl, blend together egg, brown sugar, and syrup.
3. Using a spatula, gently fold in dry ingredients into wet ingredients.
4. Stir in nuts.
5. Drop heaping teasponfuls of batter onto a greased cookie sheet approximately 2 inches apart.
6. Bake for 5-10 minutes at 350*.
*Note, in my attempts to substitute honey for sugar, I badly burned my left pointer finger. Be careful or you may wind up with the first picture.
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