These cookies were whipped up with all the miss-matched ingredients I had left in my pantry after being out of town for awhile. Once back in my apartment I wanted to bake some cookies, but since I hadn’t been to the grocery store yet I was stuck using what I had on hand.
Which turned out to be just fine since I made these vegan Subtly Sweet and Spicy Chocolate Cookies. Yum!
Such a unique and tasty combination! For these cookies I didn’t have much on hand in terms of oil, so I used a little olive oil and they turned out well! These cookies are deliciously complex with their notes of bitterness from the dark chocolate, subtle sweetness from the cherries and complimentary spice of the cinnamon and chile.
Subtly Sweet and Spicy Chocolate Cookies
Makes 12 small cookies
1/4 cup of olive oil
2 tbsp agave syrup
1 chia egg (1 tbsp of chia seeds combined with 3 tbsp of water and set in the freezer for ~10 minutes to thicken)
~1/4 cup of water
1/2 cup of whole wheat flour
1/2 cup of all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tbsp shredded coconut
3 tbsp cocoa powder
~2 tbsp finely shaved dark chocolate (I used chocolate from a dark chocolate bar with chilies and cherries)
To make these cookies start by preheating the oven to 325 degrees and lining a baking sheet with a Silpat (if you have one, they are amazing!) or greasing the sheet so the cookies don’t stick.
In a large mixing bowl combine all of the dry ingredients, and in a smaller bowl combine all of the wet ingredients (including the chia egg).
Stir the wet ingredients into the dry and when well-mixed form into 12 small cookies. Place on baking sheet and bake for about 10 minutes. Enjoy!
Cookies are wonderful,