12/16/11

Spice in the Kitchen: Vegan Mocha Crackle Cookies



Vegan Mocha Crackle Cookie Recipe
makes about 6 dozen

These cookies are super fudgy, moist, and are ecadently flavored with coffee for a rich mocha taste. Makes a wonderful addition to a holiday cookie tin.

Ingredients
  • 1 12-ounce bag of semi-sweet chocolate chips
  • 1 cup vegan margarine
  • 1 cup dark brown sugar
  • 1/2 cup non-dairy yogurt
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons espresso powder
  • 3 tablespoons ground coffee (Grind coffee even finer with a coffee grinder or small food processor.)
  • 1 1/2 to 2 cups powdered sugar


Directions
  1. Melt chocolate using double broiler or microwave. Let cool slightly.
  2. With a mixer, beat margarine and brown sugar together until fluffy. Add yogurt, cornstarch, and vanilla. Mix until well combined. Gradually beat in melted chocolate.
  3. Sift together dry ingredients and then add coffee grounds. Gradually add the dry mixture to the wet. Place dough in refrigerator for about 20 minutes.
  4. Preheat oven to 350.
  5. Remove dough from refrigerator. Place powdered sugar in a separate small bowl.
  6. Scoop 1 TB of dough and form into a ball; continue until all the dough is used. Roll each ball in the powdered sugar until completely coated and there are no visible brown spots.
  7. Place balls on a parchment lined cookie sheet 2" apart. Flatten just slightly. Bake in a pre-heated oven for 10–11 minutes.
  8. Let cool for a minute on cookie sheet and transfer to cooling rack.


Variations 
Omit ground coffee and add: 2 tsp peppermint extract, or 1 tbsp orange zest and 1 tsp orange extract, or 2 tsp raspberry extract.

2 comments:

  1. I love the sound of this!
    If you roll the balls of dough in granulated sugar before powdered sugar it will keep the powdered sugar outside a little neater. I learned that last week while making crackle cookies.

    ReplyDelete
  2. Thanks for the tip! Messy how? Like less sticky or less flakey? The powdered sugar sticks really well, but can get gooey after it is baked.

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