Vegan Chicory Mocha Chocolate Cookies
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Vegan Chicory Mocha Chocolate Cookies

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.
Prep Time40 mins
Cook Time12 mins
Total Time52 mins
Course: Cookies
Cuisine: Vegan
Keyword: chicory cookies, mocha chocolate cookies, vegan chocolate cookies
Servings: 18 cookies
Author: Teenuja Dahari - veganlovlie.com

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

Link to original recipe - Vegan Chicory Mocha Chocolate Cookies - https://veganlovlie.com/vegan-chicory-mocha-chocolate-cookies/