Need a last minute valentine treat for a loved one, who happens to be vegan or dairy-free? These festive cookies are quick and easy to make, and you will surely find most of the ingredients in your pantry already. Their spiciness also lend themselves to other winter holidays, such and Thanksgiving and Christmas. If you need a bunch of cookies, double or triple the batch, as they only make a dozen large or 20 small cookies.
What's in it
1/3 C sugar (turbinado or unrefined sugar recommended)
1/2 C dark chocolate chunks (be sure to check they are dairy-free, Nestle typically has milk products in their morsels)
1/4 tsp sea salt
1 1/4 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/16 tsp ground allspice
1-2 pinches ground cloves
1 C barley flour (or 1 C minus 2 Tbl all-purpose flour)
3 Tbl cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/3 C maple syrup
1/4 C + 1 tsp canola oil
How it's made
Pre-heat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat.
In a small bowl, combine maple syrup and oil. Set aside.
In a medium bowl, combine the rest of the dry ingredients, except the chocolate chunks. Whisk or sift together until well combined and not very clumpy. Add in the chocolate chunks - you can save out some chocolate chunks if you would like to press them on top before baking. Add the liquid ingredients to the dry ingredients and mix until just combined. Scoop out rounded tablespoons of batter onto your baking sheet. Press reserved chocolate chunks on top of each cookie. Bake 11 minutes (no more, or else they will get dry!). Cool on pan 1 minute, then transfer to wire rack to finish cooling.
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