It’s snowing! And while I’m cooped up at home, that’s usually when my baking urge comes out. This is a unique recipe in that it not only tastes really good, but it’s healthier than your average chocolate cookie and vegan. The best part of vegan/egg free cookie dough is that you can eat it raw too!
Pictured above I have three variations to the same recipe. The cookies on the left are Chocolate, Chocolate Chip Cookies. In the center, I mixed in some white chocolate as well as chocolate chips into the batter. And on the right, I topped the chocolate, chocolate chip cookies with cacao nibs.
These are clean eating and a trip to the health food store might be in order.
This recipe makes about 15 cookies.
8 tablespoons (1 stick) vegan buttery “baking sticks,” , like Earth Balance , softened
½ cup brown rice syrup
1 teaspoon pure vanilla extract
¼ cup coconut sugar (also known as palm sugar or coconut palm sugar See here)
1 ½ cups whole¬wheat pastry flour
1/3 cup cocoa powder (unsweetened)
Pinch ground cinnamon
Pinch sea salt
½ teaspoon baking soda
½ teaspoon baking powder
1 (3.5-ounce) bar dark chocolate (70 percent% or more), coarsely chopped or 4 ounces of bittersweet chocolate chips, preferably cane sweetened. (The cookies in the center have a combination of white chocolate chips and bittersweet chocolate chips).
Optional: nuts and or cacao nibs (I made my own nibs by crumbling roasted cacao beans I purchased in Costa Rica but cacao nibs are available at most health food stores and also available online here
Pre-heat oven to 350 and line two baking sheets with either parchment paper or silicone baking mats.
Coconut sugar mixed with brown rice syrup
Using a mixer or a whisk, blend the buttery stick with syrup, vanilla, and coconut sugar until creamy. Mix in flour, cocoa powder, cinnamon, salt, and baking soda to form a stiff cookie dough. Fold in nuts, chocolate chips, or chocolate chunks if using. Using cookie scoop or large spoon, scoop out 2 tablespoons of cookie dough and roll into a ball. Place each ball about 2 inches apart on lined cookie sheet. With the palm of your hand, slightly flatten each cookie. If you are using Cacao nibs, top each cookie with 1/4 teaspoon of nibs.
Bake for 15-18 minutes until the tops start to crack. Do not overbake. Let cool on a wire rack.
WARNING: Baking these cookies will give your entire house a rich chocolatey aroma.