Happy Spring! Today was a sunny, warm and absolutely lovely day in New England. Days such as these make me want to settle down here and stay a bit longer....I will momentarily set down my red riding hood... (Think Juliette Binoche in Chocolat)..."Chocolat is about Vianne (Juliette Binoche) and her child (Victoria Thivisol) who are literally blown into a small French village in the winter of 1959. Here she opens a small chocolate shop in the midst of Lent season. This does not set well with this placid community. She ends up converting citizens to love her sinful chocolate and it turns the community upside down."
Ahem.... I would love to convert this town's citizens to love my vegan treats in the midst of Lent!
So, here is a new Vegan cookie from this week's baking adventures. Feel free to use 1/2 of the chili powder if you like less spice. Or, live dangerously and use a bit more. Everyday is an adventure, why not carry that excitement over into the kitchen as well? I may even bust out my red satin heels this week and follow Vianne's lead!
2.25 Cups Whole Wheat Organic Flour
1/2 Cup Cocoa Powder
2 Tsp Baking Soda
1/4 Tsp Coarse Salt
1 Cup Non Dairy Non Hydrogenated Butter Alternative
1/4 Cup Agave Nectar
1/4 Cup Turbinado Sugar
2 Tbsp Ground Flax in 6 Tbsp Water
3 Tsp Cinnamon
1/2 Tsp Chili Powder
Preheat oven to 400 degrees.
Beat sugar, agave and "butter" in the bowl of a stand mixer. Scrape sides of the bowl and add the flax mixture and all of the dry ingredients. Mix until just combined.
Place a bit of extra turbinado sugar in a shallow bowl. Take rounded tablespoons of the dough, roll into balls and drop into the sugar.
Place on sheets lined with parchment about 1 inch apart and flatten a little with the palm of your hand. Bake 6 minutes, rotate the pans and bake an additional 5-6 minutes. Cool on wire racks. Enjoy!
Up next, adventures with Gluten Free Vegan recipes......
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