While skimming my copy of the Household Searchlight Recipe Book, published in 1931, one cookie recipe caught my eye-that for Cocomalt cookies.
Cocomalt was a powdered drink additive, much like Ovaltine. Stores stopped selling it in the 1950’s, but before that, parents were told to add it to their children’s milk in order to keep them healthy.
I was intrigued and thought I could recreate it, with a combination of chocolate powder and Cocoa-Wheats. These cookies are not terribly sweet but still chocolatey and really good for you, at just 65 calories a cookie. Here’s the recipe.
• ¾ cup brown sugar
• ¼ cup cocoa powder
• ½ cup Cocoa Wheats
• ½ cup shortening
• 1 egg, well beaten
• 1 ½ cups flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup milk
Preheat oven to 410 degrees.
Combine sugar, cocoa powder, and Cocoa Wheats in a medium bowl. Add shortening and cream thoroughly (the dough at this point will resemble sand!) Add egg and mix well.
In another, bigger bowl, combine flour, salt, baking soda and baking powder. Combine the two mixtures gradually, alternating with milk, until you have a creamy, yet grainy dough.
Drop by teaspoonful onto well greased cookie sheet. Bake for 9 minutes.
That’s it! They’re not too sweet but they still give you that chocolate taste when you’re having a craving. Enjoy!