Chocolate Almond Rose Cookie
The story...
This cookie was spawned from several recipes. I really wanted a cookie. Like, I really NEEDED a cookie. This was right after my first chocolate chip cookie fail. In fact, when I told Anthony I was posting a cookie recipe he said "Not those horrible ones I couldn't even taste, is it?!" Yes, they were that bad.
But it was ok because I didn't have any chocolate chips, anyway! I was enticed by several recipes from Veganomicon - Pistachio Rose Water Cookies, Chewy Chocolate Raspberry Cookies, and Chocolate-Chocolate Chip Walnut Cookies. Again, cookie craving on the loose.
This is a very dense cookie but the jam still keeps it moist and chewy. These cookies also “age” well because they get moister after a day in the fridge. They lasted 2 days in my fridge before we all ate them, Anthony ate many. If you’d like you can make them into longer strips and up the cooking time a few minutes and they’ll be more like biscotti. Just be sure to really pack it so it doesn’t flake apart on you.
Tips:
I needed to add a little bit of water as I mixed towards the end to make them adhere. You do need to use your hands at the end to pack them into balls (about walnut size).
I used whole wheat flour which definitely made them denser and they puffed rather than flattened. I don’t know how white flour will turn out.
Ingredients:
I cup sugar
1 ½ cup flour (I used whole wheat and that made them very dense – almost like biscotti)
¾ tsp baking soda
½ cup cacao powder (I used Dutch processed)
½ c canola oil
1 tsp vanilla extract
1 tsp almond extract
Water for binding
Salt and sugar to garnish
Preheat oven to 350*
- Combine dry ingredients well in separate bowl.
- Combine wet ingredients well in main bowl
- Fold/sift the dry ingredients into the wet ingredients. Do this slowly because this makes a very dense cookie. I reserved
The story...
This cookie was spawned from several recipes. I really wanted a cookie. Like, I really NEEDED a cookie. This was right after my first chocolate chip cookie fail. In fact, when I told Anthony I was posting a cookie recipe he said "Not those horrible ones I couldn't even taste, is it?!" Yes, they were that bad.
But it was ok because I didn't have any chocolate chips, anyway! I was enticed by several recipes from Veganomicon - Pistachio Rose Water Cookies, Chewy Chocolate Raspberry Cookies, and Chocolate-Chocolate Chip Walnut Cookies. Again, cookie craving on the loose.
This is a very dense cookie but the jam still keeps it moist and chewy. These cookies also “age” well because they get moister after a day in the fridge. They lasted 2 days in my fridge before we all ate them, Anthony ate many. If you’d like you can make them into longer strips and up the cooking time a few minutes and they’ll be more like biscotti. Just be sure to really pack it so it doesn’t flake apart on you.
Tips:
I needed to add a little bit of water as I mixed towards the end to make them adhere. You do need to use your hands at the end to pack them into balls (about walnut size).
I used whole wheat flour which definitely made them denser and they puffed rather than flattened. I don’t know how white flour will turn out.
Ingredients:
I cup sugar
1 ½ cup flour (I used whole wheat and that made them very dense – almost like biscotti)
¾ tsp baking soda
½ cup cacao powder (I used Dutch processed)
½ c canola oil
1 tsp vanilla extract
1 tsp almond extract
Water for binding
Salt and sugar to garnish
Preheat oven to 350*
- Combine dry ingredients well in separate bowl.
- Combine wet ingredients well in main bowl
- Fold/sift the dry ingredients into the wet ingredients. Do this slowly because this makes a very dense cookie. I reserved