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)
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.