Sunday, April 3, 2011

As Promised

This post can only mean one thing - the time-sucking, brainwave-hogging case study is FINALLY DONE!! I told you that when I returned, I'd be bringing you chocolate to attempt to woo you into not abandoning me - so hopefully this delivers your sweet tooth a nice little gift!

When I made these cookies, I was having a love affair with all things Mexican and South American. I know it's probably the most overdone combination in the world, but the mixture of bittersweet chocolate, bitter coffee and spicy cayenne and cinnamon still draws me in. Few things can offer sunch an incredible melange of scents, textures and flavours, and for those who prefer their treats on the less-sweet side these ingredients hold the balance perfectly. In an attempt to add more layers of flavour, as well as veganize the recipe, I threw in another element of mole that I only recently discovered - almonds. Specifically, all natural, unsweetened smooth almond butter.

The end result was like chocolate cookies on steroids! No one aspect overpowered another, it was both bitter, buttery, molasses-y and sweet, and stayed moist and chewy for days. The crowd at my yoga class adored these little bites (because who can say no to chocolate?), and loved the fact that there was no added fat aside from the almond butter even more! I even have it on good authority that those who detest all things "hot" or "spicy" fell captive to these. They’re a "small but mighty" cookie, two bites at most but so rich you won’t need to overindulge!

Mexican Chocolate Cookies
Makes 20
2.5 ounces 70% bittersweet chocolate, coarsely chopped
1/3 cup flour
2 tbsp cocoa powder
¼ tsp cinnamon
¼ tsp baking powder
¼ tsp salt
1 tbsp ground flaxseed
pinch cayenne
1/3 cups sugar
2 tbsp brown sugar
2 tbsp smooth, natural almond butter
2 ½ tbsp cold brewed coffee
1 tbsp vanilla
  1. Preheat oven to 350°F and grease or line baking sheets.
  2. Place chocolate in the microwave or in a double boiler and cool to room temperature.
  3. Whisk together flour, cinnamon, baking powder, salt, flaxseed and cayenne in a medium bowl. Set aside.
  4. In a large bowl, beat together sugar and almond butter.
  5. Add cooled chocolate, coffee and vanilla and beat well.
  6. Add dry mixture and beat just until blended.
  7. Drop teaspoons of dough on sheets 1-2" apart.
  8. Bake 7 minutes, until almost set. Remove from oven.
  9. Cool on sheets 5 minutes then cool completely on a wire rack.
Amount Per Serving
Calories: 54.8
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 0.9 mg
Total Carbs: 8.8 g
Dietary Fiber: 0.6 g
Protein: 0.9 g

1 comment :

David T. Macknet said...

These sound like a tasty addition to the recipe stack - and I particularly like that you've included cayenne! I like to include nutmeg, cloves, cinnamon, and allspice as well, but that's just 'cause I like my cookies to be spicy. :)