Thursday, October 28, 2010

Hot Cocoa Cookies

These beautiful cookies will certainly satisfy a hot cocoa craving!

3/4 cup GF oat flour, or millet flour, or buckwheat flour, or amaranth flour
1/2 cup brown rice flour, or white rice flour, or almond flour, or hazelnut meal, or quinoa flour
1/2 cup tapioca starch, or arrowroot starch
1/2 cup potato starch, or cornstarch
1/2 cup soy-free vegan 100% pure unsweetened cocoa powder
1 tablespoon egg replacer powder
2-1/2 teaspoon xanthan gum
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon sea salt
10 tablespoons soy-free vegan buttery spread (Earth Balance), or palm shortening, or pure pork lard, or 1 cup unsalted butter
1-1/2 cups cane sugar, or light brown sugar
1/4 cup water
3 tablespoons cane sugar
2 tablespoons powdered sugar
1 tablespoon ground cinnamon
1/2 teaspoon chili powder (optional)
  1. Place baking racks in second and fourth positions; preheat oven to 400 degree F; line two baking sheets with parchment paper; set aside.
  2. In airtight container, combine GF oat flour, brown rice flour, tapioca starch, potato starch, cocoa powder, egg replacer powder, xanthan gum, cream of tartar, baking soda, and sea salt; place on lid; shake vigorously; set aside.
  3. In large mixing bowl, cream together Earth Balance, cane sugar, and water; beat with electric mixer until creamy and fluffy.
  4. Add dry ingredients to wet; beat to form dough.
  5. In small container, combine Coating - cane sugar, powdered sugar, ground cinnamon, and chili powder (optional); place on lid; shake vigorously.
  6. Using tablespoon, scoop dough and form into 36 balls; roll each in Coating; place well-spaced on prepared baking sheets, 12 cookies per sheet.
  7. Place baking sheets in preheated 400 degree F oven; bake 5 minutes; swap baking sheet positions; bake 5 minutes; remove sheets to counter to cool; cool cookies on sheet 5 minutes; remove cookies to wire cooling rack; cool completely prior to storage.
Store in airtight container up to 1 week at room temperature.

Servings: 36 cookies
Preheat: 400 degree F
Prep Time: 15 minutes
Cooking Time: 10 minutes per batch

To use egg: Omit egg replacer powder and water; beat 2 eggs in during step 3.

To use applesauce: Omit egg replacer powder and water; beat 1/2 cup unsweetened applesauce in during step 3.

To use baking powder: Omit cream of tartar, baking soda, and sea salt; add 2 teaspoons baking powder.

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