These are a family favorite at Christmas time. I only make them once a year. They're a decadent chocolate cookie that I"ve tweaked to be a tad bit healthier than the original recipe.
CHOCOLATE TRUFFLE CHRISTMAS COOKIES
4 squares (1 ounce each) unsweetened baking chocolate
2 c. (or 1 12 oz bag) of vegan (pure cocoa) chocolate chips
(we use the Equal Exchange or Ghirardelli brand)
1/3 c. of Earth Balance "butter"
1 c. raw sugar
3 flaxseed "eggs"
(see below how to make these)
1 1/2 tsp pure vanilla extract/vanilla liquer
1/2 c. whole wheat white flour
2 tablespoons of baking cocoa
1/4 tsp baking powder
dash of sea salt
powdered sugar
- In a glass bowl, melt the first 3 ingredients in the microwave (takes about 3 minutes) and stir well. Set aside to cool.
- Meanwhile, in a small bowl (aka a cereal bowl) place 3 Tablespoons of ground flaxseed with 9 Tablespoons of warm water, stir and let "gel" like eggs.
- Once the chocolate is cooled and the flaxseed eggs have gelled (takes about 5 minutes), pour into large mixing bowl and add in the sugar and vanilla extract. Mix well.
- Add in the flour, baking cocoa, and baking powder and stir well.
- Add in salt and mix well.
- Chill for 2-3 hours in fridge.
Once dough is chilled, pre-heat the oven to 350 degrees and roll dough into 1 inch balls, placing on foil or parchment paper on baking sheet.
Bake for 10-12 minutes.
Cool and transfer to large platter or waxed paper on counter. Sprinkle with powdered sugar.
Keep in an air tight container.
ENJOY
Please note: because this recipe calls for non-dairy butter and ground flaxseed, the cookies will spread flat a little bit vs staying round. This is a low fat and healthier version of regular truffle cookies.
ps: as with all recipes under the "Faithfixes" label, you DO have permission to download and print out/copy this recipe.
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