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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 316.0
  • Total Fat: 16.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 59.5 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.4 g

View full nutritional breakdown of Chocolate cookies (vegan) calories by ingredient
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Chocolate cookies (vegan)

Submitted by: PHRASER

Introduction

This is my slightly-healthier adaptation of the Aro Cafe (Wellington, New Zealand) recipe for vegan chocolate cookies. Even though slightly heathier, these are still pretty decadent and should be considered an occasional treat unless you're very active.

These amazing chocolate cookies with chunks of apricot, almonds and chocolate, can be made by those of us living in New Zealand, where many 'special vegan' ingredients are not available. NZ cup and spoon measures are used.

Splenda is OK with me - if you object to Splenda, substitute your preferred granular sweetner and adjust calories accordingly.

If you don't put the chocolate topping and fig on, it's about 50 calories less per cookie (about 260 cals/cookie).

You could make twice as many small cookies if you want fewer calories - just make sure you chop the chocolate, almonds and apricots finely, divide into pieces weighing about 37g before baking, and watch carefully that they don't burn towards the end of the cooking time. Half-size cookies come in at about 155 cals/cookie iced or 130 cals/cookie uniced.
This is my slightly-healthier adaptation of the Aro Cafe (Wellington, New Zealand) recipe for vegan chocolate cookies. Even though slightly heathier, these are still pretty decadent and should be considered an occasional treat unless you're very active.

These amazing chocolate cookies with chunks of apricot, almonds and chocolate, can be made by those of us living in New Zealand, where many 'special vegan' ingredients are not available. NZ cup and spoon measures are used.

Splenda is OK with me - if you object to Splenda, substitute your preferred granular sweetner and adjust calories accordingly.

If you don't put the chocolate topping and fig on, it's about 50 calories less per cookie (about 260 cals/cookie).

You could make twice as many small cookies if you want fewer calories - just make sure you chop the chocolate, almonds and apricots finely, divide into pieces weighing about 37g before baking, and watch carefully that they don't burn towards the end of the cooking time. Half-size cookies come in at about 155 cals/cookie iced or 130 cals/cookie uniced.

Number of Servings: 24

Ingredients

    COOKIES
    250g Olivani Lite margarine
    2 cups splenda (or you could use sugar - adjust calories accordingly)
    1 cup low-fat soy milk (I like Signature Range Organic Lite)
    2 tsp vanilla essence
    250g dark chocolate, coarsely chopped (I use Whittakers 72% Ghana)
    1 cup cocoa, sifted
    1 cup dried apricots, coarsely chopped
    1 cup sliced almonds
    2.5 level cups plain flour, sifted
    2.5 level cups wholemeal flour, sifted (put the grainy bits back in after sifting).
    TOPPING
    24 squares of dark chocolate (I use Whittakers 72% Ghana)
    2 tsp olive oil
    8 dried figs, cut into thirds

Directions

COOKIES
1. Preheat oven to 160C. Cream margarine and splenda with electric beaters until light and fluffy, then mix in the vanilla and cocoa.
2. Drizzle soy milk over mixture and beat thoroughly. Add chocolate, fruit and nuts, then fold in the flour and mix until a dough forms.
3. Divide into approximately 24 balls (each weighing about 75g) and place on a greased oven tray.
4. Flatten each ball slightly and bake for about 15mins or until firm to touch. Remove to a rack to cool.
5. When cold, ice with the following topping.

TOPPING
1. Melt chocolate with oil in microwave (use defrost setting for 2-3 mins).
2. Spread on top of the cookies, then top with a piece of fig and allow to set.

Serving Size: Makes 24 large cookies

Number of Servings: 24

Recipe submitted by SparkPeople user PHRASER.






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