Time: 35 min
Serves: 2 dozen cookies
I will admit, I used to have food prejudice. With the word vegan I associated flavors like cardboard, kale, and unseasoned lentils. After much research, and a daughter with food allergies, I have learned much. I have learned that Vegan can be delicious, and if you make these cookies you won’t even know they are vegan You will just think they are awesome – and so will anyone else you feed them to. Picture a chocolate cloud… crispy on the outside, fluffy on the inside, with a rich chocolate taste. Heaven. My sentences are getting shorter because I’m eating them and typing with one hand. Because I can’t stop eating them.
This recipe originally came from a past edition of Our Compliments magazine and caught my interest because it was dairy free, which is important for my family. Corinne and I wanted to see if we could make a vegan version as this is the result. It has the same texture as the original and is just as tasty.
You Will Need:
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1/3 cup canola or vegetable oil
- 1 tbsp ground coffee
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup of well mashed very ripe banana (1 large)
- 1 tsp vanilla
- 1/4 cup icing sugar
Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, combine flour, salt and baking powder. In a stand mixer bowl, or a large bowl, use mixer to beat together cocoa powder, oil, and coffee until well combined. Scrape down sides and beat again. Add white sugar and brown sugar and beat until combined. Add banana and vanilla and mix thoroughly. Some people who are afraid of sticky dough here might chill it to make it easier to work with, but I promise, it’s fine. Just skip it. Time is money. If you are sticking your finger in the dough at this point to lick it off you will get an intense banana flavor. Most of this mellows after baking so don’t panic. I doubt your family will even realize there is banana in there if you don’t blab and tell them.
Put icing sugar in a small bowl. Using a spoon (don’t bother with an ice cream scoop, the texture of the dough will just make you insane if you try to use it), and your fingertips, make 1-inch dough balls and roll them in the icing sugar before placing on your lined cookie sheet. Repeat until all the dough is gone and you have 24 pretty white snowballs. I baked my two sheets of cookies separately because my oven doesn’t seal particularly well but if you have cooked two sheets at one time in the past with success, by all means throw them both in there at once. Otherwise, bake one sheet at a time for 6-8 minutes (mine took 8). You will no they are done because they will have leveled out and cracked a bit. They will be like little molten lava cakes when you first take them out and they are delicate. slide the parchment paper with the cookies off the sheet carefully onto a cooling rack. Allow to cool completely before eating. Or throw them in a bowl with ice-cream because, damn, they really are like little lava cookies.
Let us know how this worked for you!