Mocha Cookies With Mocha Drizzle (Vegan) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This recipe comes from the wonderful book Vegan Cookies Invade Your Cookie Jar by Terri Hope Romero and Isa Chandra Moskowitz. Ive tweaked it a tad here and there, though. The cookies come out puffy, soft and with a slight mocha flavour. I think they are very pretty and everyone (vegan or not) raved about them. I hope youll enjoy them, too. Ingredients:
1/4 cup oil |
1/4 cup sugar |
1/8 cup brown sugar |
1 tablespoon almond milk (i actually used hazelnut milk) |
1 tablespoon strong coffee |
1/2 tablespoon flax seed, ground |
1 teaspoon cornstarch |
1 teaspoon vanilla extract |
3/4 cup flour |
1/4 cup cocoa powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/3 cup powdered sugar |
3 -4 teaspoons strong coffee |
1/8 teaspoon vanilla extract |
1 teaspoon instant espresso powder (optional, for a more intense coffee flavour) |
Directions:
1. Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes).
2. In a second bowl combine flour, cocoa powder, baking soda and salt.
3. Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour.
4. Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more).
5. Bake in the preheated oven at 180°C/350°F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
6. For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it.
7. Allow drizzle to set and then store in an airtight container.
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