Monday, March 7, 2011

Double Trouble Chocolate Cookies

In my pursuit of creating yummy lunchbox treats for India that remain true to the restricted diet her Naturopath has her on, I came across "Get It Ripe" written by Jae Steele which features Vegan cooking and baking.  These cookies were enjoyed by all members of the family and remind me in texture, of a dense chocolate shortbread biscuit.  Worth a try even if you aren't looking to bake wheat, gluten, refined sugar, dairy or yeast free like I am!

2 1/2 cups light spelt flour (or 1 of spelt and 1 of brown rice like I did!)
1/2 cup Dutch-processed cocoa powder
1 tsp baking soda
1/4 tsp sea salt
1 cup less 2 tbsp of coconut oil*
1 1/4 cups sucanat (evaporated cane juice - Bulk Barn sells this!)
1 ripe medium banana, mashed
1 tsp pure vanilla extract
1 1 /4 cups of non-dairy chocolate chips**
  • Preheat oven to 350F.  Prepare a baking sheet or two with a sheet of parchment paper.
  • Whisk together the flour, cocoa, baking soda and salt in a large bowl and set aside.
  • Cream together the oil and sucanat in a separate bowl; preferably with an electric mixture for about 1 minute.  Beat in the banana and vanilla until well blended.
  • Add wet ingredients to dry and mix just until all flour is incorporated.  Fold in chocolate chips.
  • Roll dough into walnut-sized balls with clean hands (so the dough doesn't stick!) and place them, spaced 2" apart, on the baking sheet(s).  Press each ball gently to flatten to 1/2" thick.
  • Bake for about 13 minutes, until crisp on top but still soft.
  • Remove from oven and enjoy them warm or cooled!!!
*Gently heat the coconut oil in a small pot over a medium low heat prior to using as coconut oil tends to be somewhat solid in the jar, but only requires a little heat to melt to an oil.
**I purchased "Callebaut" vegan chocolate chips in the Bulk Barn and then taste just like regular ones but lack the skim milk powder!

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