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Monday, 14 March 2016

Coffee & Chocolate Cookies!

Vegan, Egg-free, Wheat-free, Dairy-free, Caffeine-free

Easter is upon us....and what better way to get into the festive spirit than with a fresh batch of adorable homemade, pastel Easter Cookies!

I decided to make these Cookies using Cocoa and Coffee as i thought they would compliment each other really well!
 I am a huge Coffee Fan and i thought it would be interesting to add Coffee into a Baking Recipe. I used A.vogels Bambu Fruit & Coffee Grain which is Caffeine Free (so this means you can enjoy these Cookies what ever time of the day) and has a slight Fruity undertone which works wonders.
A.vogels Coffee contains 0.0002% Gluten, so people with an intolerance with Gluten may be okay, but if you are highly allergic to Gluten, just use you normal, Glutenfree Coffee.

As this is my own creation, i kept the Sugars low as i wanted to make it healthier, but if you want a Sweeter tasting Cookie, you can always add in some Extra Sugar. 

I used Chia Seed with Water as an easy Egg replacer. 
Chia Seeds are excellent  in Protein & the Seeds delivers a great amount of Nutrients with very few calories. Chia Seeds are also rich in Antioxidants & are full in Fibre, Zinc, Iron, Manganese & Calcium.

Easter (apart from Christmas) is my favourite time to get creative & decorate!
I am obsessed with Cute colours at the moment and because these Cookies are Dark, the contrast of both colours really pop & make them look yummy!
This Recipe is soooo easy and simple to follow and takes under 2 hours to create some delicious & Instagram ready Cookies!

.....
Ingredients-
-1 Cup of Dairy-free Margarine or Butter (I used Tomor)
-2 Cups of Gluten-free Rice Flour
-1 Cup of Gluten-free Plain White Flour
-2/3 Cup of Unsweetened Cocoa Powder
-3 Teaspoons of Vanilla Extract
-Pinch of Salt
-4 Teaspoons of Chia Seeds in 12 Teaspoons of Water
 -1/2 Cup of Fine Caster Sugar
-4 Teaspoons of Coffee Powder (I used ground A.vogel Bambu Fruit & grain Coffee)
-1/2 Teaspoon of Baking Powder
-1/2 a Cup of Almond Milk
...
To Decorate-
-Easter Cookie Cutters
-Dairy-free Chocolate (I used Kinnerton Dark)
-Icing Sugar or Ready to roll White icing
-Food Colouring (Pastel Colours)
.....

To make Chia Seed Egg replacer
1 Egg = 2 Teaspoons of Chia in 6 teaspoons of Water
2 Eggs = 4 Teaspoons of Chia in 12 Teaspoons of Water
...
For more Eggs, just increase the Chia & Water ratio

Step 1- In a small bowl,combine the Chia Seeds & Water and mix. Pop into the Fridge for 10-15 minutes to thicken & jellify.

To make the Cookies!!!!
Step 1- Pre-heat your Oven to 180Degrees, Gas Mark 4.

Step 2- Cream together the Margarine or Butter and Sugar in a Large mixing bowl until smooth.
I use an Electric whisk.

Step 3- Add in the Chia Seed Egg replacer & Cocoa Powder and mix together thoroughly (Don't be tempted by the delicious Chocolate mixture....i was)
Step 4- In a separate bowl, mix together the Coffee and Vanilla Extract until fully dissolved and add it to the Chocolaty mixture.
Step 5- Gradually add in the Flour, Salt & Baking Powder, mixing together until fully combined.
Add in the Almond Milk a little at a time until the mixture comes together.
Step 6- With clean hands, kneed the mixture to form a soft ball of Dough.

Step 7- Wrap the Dough ball in Cling-film and place into the Fridge to firm up for around an hour.

Step 8- Remove the Dough from the Fridge and lightly cover your clean work-Surface with Flour to prevent the Dough from sticking (This can be really annoying if left un-floured)
Step 9- Roll out to your desired thickness and using Cookie Cutters, firmly press into the Dough and place the Shapes onto a Lined Baking tray ready for Baking.
Step 10- When you have all of the Cookies ready, pop them into the Oven and bake for around 8-10 minutes, checking them after 8 minutes.
Your Kitchen will begin to smell DIVINE! 

Step 11- Remove the Cookies from the Oven and place them onto a Wire Rack to cool fully before decorating!

Once the Cookies have fully cooled, now the fun part begins....DECORATING!

Step 12- Lightly dust some Icing Sugar over your work-Surface, apply your desired Food Colouring to the White icing and Kneed.
You can always add more Colour if you want a deeper finish.

To get the Marble effect icing (like you can see on the Pink Flower Cookie) apply some Food colouring to the icing, Kneed only a little and then Roll out. This leaves an uneven coloured piece of Icing which looks lovely and show its many wonderful shades.

Step 13- Roll out the icing and use the Cookie Cutters to cut out the Shapes.
Apply a little water to the back of the Shape and place ontop of the Cookie.
I added little Eyes using Dark Chocolate and a Bamboo stick, edible Gold Glitter and Gold Leaf for a special touch!
I LOVE how they turned out, and they would make adorable Easter Gifts wrapped up or an Easter theme Party!

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I hope you enjoyed this recipe!Share and follow me for more yummy posts to come!
Holly Jade

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