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.
Keyword: chicory cookies, mocha chocolate cookies, vegan chocolate cookies
Author: Teenuja Dahari - veganlovlie.com
50gwhole spelt flour[1/3 cup]
100gwhite spelt flour[2/3 cups]
60ggranular or raw cane sugar[1/4 cup + 1 teaspoon]
70gdark chocolateI used 72% dark chocolate
3teaspoonschicory granulesor instant coffee
120mlnon-dairy milkI used soy milk [1/2 cup]
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.