Vegan chocolate cookies with a hint of chicory or coffee to amp the dense chocolate flavour. These vegan cookies are crunchy when freshly baked and become chewy the next day.
Chocolate cookies are so easy to make at home that I rarely get any store bought ones. I usually whip up a small batch sometimes after dinner to have a cookie or two with my tea.
I’ve baked far more cookies than I’ve shared with you. Most of the time I’m making a small unplanned batch. So, they get eaten before I have the chance to capture a photo. But this will have to change soon. So, expect more cookie recipes coming your way. How would you like that?
Let’s talk about these particular chicory mocha chocolate cookies. You probably know that I’m not a big fan of coffee, neither is Kevin for that matter. We do have an occasional cup ever so rarely. In consequence, the instant coffee granules that I buy often turn rock solid. I then use the stale coffee to dye wood for my crafty stuffs!
If you come to my place right now and are dying for a cup of coffee, I won’t have any to serve you. But I do have chicory! It’s by no means superior to a cup of tea for us but it makes for a nice cuppa from time to time.
With a somewhat similar flavour profile to coffee, chicory adds just that little something extra to amp up the chocolate flavour and make these cookies pretty interesting. You can also use instant coffee if you prefer though. The chicory flavour is subtle and not overpowering. I’ve used 72% dark chocolate which adds some bitter sweet notes. If you prefer milk chocolate (a vegan one), then reduce the sugar in the recipe by a couple teaspoons.
Cinnamon and a pinch of paprika add the final touch to make them just unique. I think cinnamon and chocolate complement each other so well that I tend to often call for both in my chocolatey recipes. You won’t taste the paprika distinctively but you’ll capture a deep lingering taste. If you like that combo, you may also like this vegan chocolate cheesecake.
Just one or two of these cookies are enough with so much flavour going on; you won’t need to eat a plateful.
They are even nicer the next day as they become chewy. If you like them crunchy, just reheat them in the oven for 2-3 minutes and let them cool.
Vegan Chicory Mocha Chocolate Cookies
Ingredients (18 cookies)
Dry mix:
1/3 cup [50g] whole spelt flour
2/3 cups [100g] white spelt flour
3/4 teaspoon baking powder
1 tablespoon cornstarch
1/4 cup + 1 teaspoon [60g] granular or raw cane sugar
1 teaspoon cinnamon
1/4 teaspoon sweet paprika
Wet mix:
70g dark chocolate ( I used 72% dark chocolate)
3 teaspoons chicory granules (or instant coffee)
2 tablespoons olive oil
1/2 cup [120 ml] non-dairy milk (I used soy milk)
Directions
Mix all the dry ingredients together in a mixing bowl. Set aside.
To melt the chocolate, place a saucepan filled with a little water on medium heat.
Place a bowl on top of the saucepan to make a double boiler.
Place the chocolate in the bowl and let it melt.
Once melted add the olive oil. Stir to mix well.
Add the soy milk and stir vigorously to make a ganache.
Add the chicory granules and stir to dissolve.
Make a hole in the centre of the dry ingredients and pour in the ganache.
Fold and mix in the flour to make a soft dough.
Cover the mixing bowl and place in the refrigerator for 30 minutes or in the freezer for 10 minutes.
Meanwhile, preheat the oven at 190 degrees Celsius (375 degrees Fahrenheit) and line a baking sheet with some parchment paper.
Remove the cookie dough from the fridge.
Measure 1 tablespoon of dough and lightly roll into a ball.
Place on the baking sheet and flatten with the back of a cup or glass. To prevent the dough from sticking to the glass, I usually place another sheet parchment paper on top of the dough to sandwich it in between. Then I flatten it. Peel off the parchment paper afterward.
Repeat with the rest of the dough.
Leave a little space in between the cookies. They don’t spread a whole lot but do expand a little.
Bake for 12 minutes.
Take out of the oven and let cool on a cooling rack.
They will be soft but will crisp up upon cooling.
Keep in an airtight container for up to a week.
Enjoy with your favourite hot drink.
Vegan Chicory Mocha Chocolate Cookies
Ingredients
Dry mix:
- 50 g whole spelt flour, [1/3 cup]
- 100 g white spelt flour, [2/3 cups]
- 3/4 teaspoon baking powder
- 1 tablespoon cornstarch
- 60 g granular or raw cane sugar, [1/4 cup + 1 teaspoon]
- 1 teaspoon cinnamon
- 1/4 teaspoon sweet paprika
Wet mix:
- 70 g dark chocolate, I used 72% dark chocolate
- 3 teaspoons chicory granules, or instant coffee
- 2 tablespoons olive oil
- 120 ml non-dairy milk, I used soy milk [1/2 cup]
Instructions
- Mix all the dry ingredients together in a mixing bowl. Set aside.
- To melt the chocolate, place a saucepan filled with a little water on medium heat.
- Place a bowl on top of the saucepan to make a double boiler.
- Place the chocolate in the bowl and let it melt.
- Once melted add the olive oil. Stir to mix well.
- Add the soy milk and stir vigorously to make a ganache.
- Add the chicory granules and stir to dissolve.
- Make a hole in the centre of the dry ingredients and pour in the ganache.
- Fold and mix in the flour to make a soft dough.
- Cover the mixing bowl and place in the refrigerator for 30 minutes or in the freezer for 10 minutes.
- Meanwhile, preheat the oven at 190 degrees Celsius (375 degrees Fahrenheit) and line a baking sheet with some parchment paper.
- Remove the cookie dough from the fridge.
- Measure 1 tablespoon of dough and lightly roll into a ball.
- Place on the baking sheet and flatten with the back of a cup or glass. To prevent the dough from sticking to the glass, I usually place another sheet parchment paper on top of the dough to sandwich it in between. Then I flatten it. Peel off the parchment paper afterward.
- Repeat with the rest of the dough.
- Leave a little space in between the cookies. They don't spread a whole lot but do expand a little.
- Bake for 12 minutes.
- Take out of the oven and let cool on a cooling rack.
- They will be soft but will crisp up upon cooling.
- Keep in an airtight container for up to a week.
- Enjoy with your favourite hot drink.
Notes
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These cookies looks so good. My kids would love to have these. Can’t wait to try it.