Chocolate cookies (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
COOKIES250g Olivani Lite margarine2 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 essence250g dark chocolate, coarsely chopped (I use Whittakers 72% Ghana)1 cup cocoa, sifted1 cup dried apricots, coarsely chopped1 cup sliced almonds2.5 level cups plain flour, sifted 2.5 level cups wholemeal flour, sifted (put the grainy bits back in after sifting).TOPPING24 squares of dark chocolate (I use Whittakers 72% Ghana)2 tsp olive oil8 dried figs, cut into thirds
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.
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.
Nutritional Info 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
Member Reviews