Lumpy. Bumpy. Chewy. Deeply chocolaty with an undertone of spice. And easy – so easy.
As anyone who reads my blog knows, I am not a vegan. However, I always like to have some good vegan recipes – especially desserts – in my back pocket. Whether you keep kosher or eschew dairy products for ethical reasons or because of food allergies, vegan desserts can be a wonderful option.
However, I will not serve a vegan dessert unless it is just as good as a non-vegan one. I came across this recipe and after a few tweaks, the result is a delicious cookie that chocolate lovers will adore. The hint of exotic spices gives a Mediterranean flavor that marks it as unique.
This recipe comes together quickly and requires no special equipment or techniques – and I had everything on hand in my pantry. Do use a really good quality unsweetened Dutch Processed cocoa like Droste or Valrhona when making these. Chocolate and cocoa powders each have their own unique flavor profile so find one that you like and use it in all of your recipes.
I confess that I made my cookies with unsalted real butter, but they absolutely will not suffer if they are made with a buttery vegan solid such as Earth Balance.
My husband and I tried the cookies still slightly warm from the oven and after a day in an airtight tin. While both were good, we agreed that the flavors and texture were at their peak after sitting overnight. The cookies will easily keep for a week, if stored properly, and are luscious with a glass of milk (dairy or non), a cup of coffee or with a sweet dessert wine.
Because the cookies are such a deep, dark brown, it can be difficult to tell when they are fully baked. I made three batches and baked each one for a different amount of time – from 14 minutes to 20 minutes. All worked, but the one that baked for 14 minutes was the best. The dough does not spread during baking so however the cookies go onto the baking sheet is pretty much how they will come out at the end. Try one of these deeply satisfying and not overly sweet cookies soon.
Yield: 3 dozen cookies
1/2 cup of unsalted, solid vegan buttery margarine or unsalted real butter (1 stick)
2/3 cup unsweetened Dutch Processed Cocoa
2 cups light or dark brown sugar
1/4 cup water
1/4 cup strong coffee (the liquid and NOT granules!)
2.5 cups whole wheat flour
1.5 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon kosher salt
1 cup coarsely chopped, lightly pan-toasted blanched almonds or walnuts
1 cup of raisins tossed with 1 teaspoon of flour
- Preheat oven to 350 degrees F. Line baking sheets or pans with parchment paper or a non-stick silicone mat like Silpat.
- Combine first five ingredients in a medium saucepan over medium/low heat. Allow the mixture to melt until it resembles chocolate syrup. Do not allow it to boil. Remove from the heat and cool slightly.
- Combine the flour with the baking powder, spices and salt in a large bowl.
- Pour the melted chocolate mixture into the flour mixture and stir to combine until no flour is visible. Add the almonds and raisins and work through the batter so that everything is evenly distributed.
- Lightly spray a 1 Tablespoon cookie scoop or measuring spoon with a non-stick spray. Scoop out slightly rounded Tablespoonfuls and place on the prepared baking pan. The cookies do not spread during baking so they can be fairly close together.
- Bake for 14 minutes, turning once if your oven bakes unevenly like mine!
- Remove from the oven and allow to cool for 3-5 minutes before transferring the cookies to a cooling rack. Allow the cookies to cool completely before storing.