4 T. dairy-free margarine, softened

3/4 c. brown sugar

1/4 c. chocolate syrup

4 t. water

1 t. vanilla

2 T. cocoa powder

1 1/2 c. whole wheat flour

1 c. oats

3/4 t. baking soda

raspberry jam

Cream together margarine and sugar. Add chocolate syrup, water, vanilla and cocoa powder and mix until well blended.

In a small bowl, combine the flour, oats and baking soda. Stir into the chocolate mixture until well combined. Form dough into a ball and place in the freezer for 10 min. to make the dough less sticky.

Preheat the oven to 350º F.

After 10 minutes, take the dough out of the freezer. Form dough into small balls and place on cookie sheet lined with parchment paper. Flatten the balls with your thumb, making a small indentation in the cookie (if your thumb gets sticky, dip it in a bowl of sugar in between impressions). Fill the indentations in the cookies with raspberry jam.

Bake for 20 min., rotating from back-to-front and top-to-bottom halfway through the cooking time. Allow to cool slightly on the pan before removing to wire racks to cool completely.

Secrets of Fat-Free Baking by Sandra Woodruff, p. 226

Yield: 37 cookies (96 calories each)