Monday, April 25, 2011

Vegan Triple Pepper Dark Chocolate Cookies

This is a vegan-fied and spicy-fied version of a Martha Stewart cookie recipe that can be found here...


1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper, plus more for sprinkling
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
4 teaspoons good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) Earth Balance "vegan buttery sticks," softened
1 cup evaporated cane sugar
1 tablespoon Ener-G Egg replacer powder (plus three tablespoons water) -OR- 2 tablespoons ground flaxseed mixed into 1 tablespoon applesauce
1 1/2 teaspoons pure vanilla extract

Whisk together dry ingredients (the first eight ingredients) in a medium bowl.

With mixer, beat Earth Balance and sugar until fluffy. Whisk egg replacer or flaxseed mixture in a small bowl and add to sugar mixture along with vanilla. Mix in dry ingredients just until blended.

Shape dough into a 2-inch diameter log on a piece of parchment paper. Refrigerate for at least one hour. (You can see in the picture above that I managed to make a heart-shaped log for Valentines day...)

Preheat oven to 375° and line baking sheets with parchment paper. Slice log into 1/3 inch thick rounds. Sprinkle with black pepper. Bake for 9 minutes or until there is a "slight resistance' when you poke them.  Cool on rack and sprinkle with powdered sugar if desired when completely cooled.

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