Monday, July 18, 2011

Chocolate Fudge Cookies

These cookies are perfect, both the recipe and the final product: great ingredients and simple preparation. I must mention that this recipe yields a lot of cookies, that's not a bad thing.  I halved this recipe and still got about 30 cookies.   You can make these to bring over to your friend's house and still have about a dozen left over.  I enjoy keeping some in the freezer for future chocolate cravings, I actually like them frozen.   These cookies happen to be both vegan and wheat free.  In case you haven't yet baked with barley flour, check out Bob's Red Mill:  They do have sesame and tree nuts present in their facility; however, I have been baking with their flours for years. It wasn't until my son's sesame allergy that I even thought about cross-contamination with basic baking ingredients.  For some reason, I am still generally comfortable with their products.  I just recommend, if you or anyone in your family have food allergies, that you inquire personally with the company since we all have different comfort levels.  

What you need:
2 ½ cups maple syrup
1 cup canola oil
1 ½ cups chocolate chips (I use Enjoylife brand)
2 ½ cups dark cocoa
5 cups barley flour
¼ tsp sea salt
2 teaspoons vanilla extract

What to do:
Combine syrup, oil, chocolate chips in a bowl.
In separate bowl, combine cocoa and barley flour.
Combine  2 mixtures in large bowl.  
Slowly add remaining ingredients.
Using a teaspoon, scoop batter in portions onto waxed cookie sheet.  
Slightly flatten each ball of dough with the back of spoon.
Bake 15-20 minutes at 350 degrees.  
Remove cookies when still a bit soft.  They harden as they cool.

More vegan chocolate inspiration:

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