Chocolate Sunrise Cookies

by John McCarthy

Servings:

INGREDIENTS

16 oz. unsweetened pineapple slices
1/4 cup water
1 cup all-purpose flour
1/4 cup granulated sugar
1 egg
1/8 cup margarine
1/4 cup corn syrup
1/2 tsp. baking powder
3 tbsp. cocoa powder

INSTRUCTIONS

Preheat oven to 425°F. Strain the pineapple juice from the slices, and save. Cut the pineapple slices into quarters. In a large bowl, mix the flour, baking powder, sugar. Add pineapple juice and egg, and mix until you get a smooth batter. Slowly add the cocoa powder and corn syrup mixing through. Add margarine and beat until mixed through the entire batter. On a greased cookie sheet, drop mixture into balls approximately 1/2-inch apart. Top each cookie with one pineapple quarter, pressing firmly into place. Bake for 15 minutes.

CHEF COMMENTS

This is a recipe that I created a few months ago. The reason for creating it is that living with a diabetic, I've had to often modify my recipes so that she doesn't have too much of a sugar intake.

Tagged: cookies, desserts, pineapplecookies add tags

Have you made it? What'd you think?

Log in to review this recipe.