Bill Hogan/Chicago Tribune
Prep: 20 minutes
Cook: 25 minutes
Makes: 34 cookies
2 cups strawberries, hulled, diced in 1/4-inch pieces
2 teaspoons orange juice
1 teaspoon almond extract
2/3 cup plus 2 tablespoons maple sugar
1 1/2 cups whole-wheat pastry flour
2 teaspoons each: orange zest, baking powder
1/2 teaspoon sea salt
1/4 cup coconut oil
6 tablespoons soy creamer
1/4 cup chocolate chips
1. Heat the oven to 375 degrees. Mix the strawberries, orange juice, almond extract and
2 tablespoons maple sugar in a bowl.
2. Mix the flour, remaining 2/3 cup maple sugar, orange zest, baking powder and salt in a separate bowl. Cut in coconut oil with a pastry blender or two knives until the mixture is the consistency of large crumbs. Stir in the strawberry mixture, then the soy creamer.
3. Drop dough in 1 tablespoon portions (a 1 tablespoon-size scoop works well) onto parchment-lined cookie sheets. Press each down slightly. Bake until the edges are slightly brown, 25 minutes. Let cool.
4. Melt chocolate over low heat, adding 1 teaspoon coconut oil if needed for proper consistency. Drizzle over the cookies with a fork or squeeze tube. Alternatively, put the chocolate into a pastry bag or plastic bag and draw a heart on each cookie.
Per serving: 55 calories, 2 g fat, 2 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 1 g protein, 75 mg sodium, 1 g fiber.
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