Cocoa Vino Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
¾ cup dark brown sugar½ cup sugar1 tsp fine sea salt½ cup vegan buttery spread, softened½ cup + 2 tbsp (150mL) dry red wine (I used a Chianti)1 tbsp vanilla extract¾ cup Dutch processed cocoa powder½ cup sorghum flour¼ cup chickpea flour½ cup teff flour¼ cup tapioca starch1 tbsp ground chia seeds1 tsp guar gum½ tsp baking powder1 cup semi-sweet chocolate chunks
Cream together the sugars, salt and vegan butter until light and fluffy, about 5 minutes.
Beat in the wine and vanilla.
Beat in the cocoa powder, flours, tapioca starch, chia, guar and baking powder until well combined.
Fold in the chocolate chunks.
Wrap in plastic and chill 1 hour, or freeze up to 4 months.
Scoop 2-tbsp balls of dough 2” apart onto parchment-lined baking sheets and flatten slightly.
Place cookie sheets in the freezer while the oven heats.
Heat the oven to 375 F.
Bake, one sheet at a time, for 8 to 10 minutes, until the centre just becomes firm.
Let cool on the baking sheet.
Serving Size: Makes 20
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Beat in the wine and vanilla.
Beat in the cocoa powder, flours, tapioca starch, chia, guar and baking powder until well combined.
Fold in the chocolate chunks.
Wrap in plastic and chill 1 hour, or freeze up to 4 months.
Scoop 2-tbsp balls of dough 2” apart onto parchment-lined baking sheets and flatten slightly.
Place cookie sheets in the freezer while the oven heats.
Heat the oven to 375 F.
Bake, one sheet at a time, for 8 to 10 minutes, until the centre just becomes firm.
Let cool on the baking sheet.
Serving Size: Makes 20
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 199.8
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 45.5 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.3 g
- Protein: 2.6 g
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