Whole-wheat chili chocolate cookies
A dairy- and egg-free cookie formula from B. Goods Bakery.
|6 g |
|Sea salt||1.5 g |
|Cocoa||50 g |
|Organic Anhco chili powder ||1.125 g |
|Organic ground Hungarian paprika||.625 g|
|Organic ground pepper||pinch |
|Vanilla extract ||13.75 g|
|Natural oil-based spread (non-hydrogenated margarine)||227 g|
|Organic cane sugar ||500 g|
|Organic whole-wheat flour||450 g |
1. Combine margarine, sugar, cocoa, baking soda, salt, water, vanilla, and all spices and let sit until some of the water has dissolved the cane sugar. Once slightly dissolved, cream together ingredients.
2. Preheat oven to 310 F. Form batter into rounded and flattened balls roughly 50 to 55 g each. Once formed, dip half of one side of the cookie into reserved cane sugar. Space them about two inches apart on non-stick pans or parchment.
3. Bake for 14-16 minutes. Once cool enough to touch, gently remove from baking pan to cool.
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