Kelly's Chocolate Blackberry Cookies (similar to Nabisco's Chocolate Raspberry Fruit Thins)

  • 1 1/4 c turbinado sugar (or sugar in the raw or brown sugar)
  • 1 c butter
  • 1 egg
  • 2 T espresso/blackberry syrup (I made my own by boiling 1/4 c water, 1 T maple syrup, 1/4 c blackberries, 1 t espresso powder for about 2 min and then straining)
  • 1/2 c cocoa powder
  • 2 c whole wheat flour
  • 3/4 c almond meal
  • 1/4 c flaxseed meal
  • 1/2 t baking soda
  • 1/4 t salt
  1. Sift together flour, almond meal, flaxseed meal, cocoa powder, baking soda, and salt.  (NOTE:  You could substitute all whole wheat flour for the flaxseed and almond meals.)
  2. Cream together butter and sugar until fluffy.
  3. Beat in egg and espresso/blackberry syrup.
  4. Add in flour/cocoa mixture about 1/2 c at a time until completely mixed.
  5. Divide dough into 3 balls, place in freezer bags and freeze for approx 20 min until firm.
  6. Preheat oven to 350 degrees.
  7. Take one bag out at a time and roll out.  (I used chopsticks on the counter to make sure I rolled the dough to the same 1/4" thickness, and I used parchment paper on top of dough to keep rolling pin from sticking -- avoid using extra flour!)
  8. Cut out into shapes (I made 5 doz. 2" circles) and place on parchment paper or silpat on cookie sheets and place in freezer for 5 min (this helps the cookies keep their shape).
  9. Bake 10 min.
  10. Cool on pan for 1-2 min before moving to cooling racks.
If you make 5 doz cookies, each cookie is only 60 calories and 4 g fat.  Of course, you can use low fat butter or egg substitute, etc. to save on calories/fat, but these taste SOOO good with all "natural" ingredients.  ENJOY!