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Friday
Oct252013

Hot Italian Cocoa Cookies

These tender cocoa cookies taste like a Ferrari but are as healthy as a Honda. Vroom, cookie, vroom! Hot Italian Cocoa Cookies use olive oil instead of butter and ground flaxseed instead of eggs. Their sexy smoky tingle comes from ground chipotle powder. How good are they? Watch Valonda Calloway's reaction when she tries them on My Carolina Today.

My Taster says "excellent" and "you can't get any better than this." I say, "Let's try one more to make sure this is real."

Hot Italian Cocoa Cookies tingle even after cooling because of the chipotle. Tastes like a Ferrari, but as healthy as a Honda.

Mmmm, yes, they are real:

  • Real healthy because the ingredients can help reduce your risk of cancer, obesity, and heart disease.
  • Real thrifty because it is made with Food Lion's store-brand olive oil and cocoa instead of expensive alternatives. They still taste like a million euros!
  • Real easy because it takes only a few minutes to stir up and bake. You won't need to wash the beaters of an electric mixer or to wait for hours while the dough chills.

Hot Italian Cocoa Cookies taste like a Ferrari, but are as healthy as a Honda. They use olive oil not butter and ground flaxseed not eggs.

Hot Italian Cocoa Cookies

Active time: 15 minutes. Total time: 35 minutes. Yield: 12 cookies. Doubles or more well. Dairy-free and vegan.

Ingredients

  • 1 tablespoon finely ground flaxseed (7 grams)
  • 3 tablespoons water
  • 1/2 cup plus 2 tablespoons whole wheat pastry flour or white whole wheat flour (75 grams)
  • 3/8 cup natural cocoa (6 tablespoons or 30 grams)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground chipotle
  • 1/2 cup packed brown sugar (110 grams)
  • 1/4 cup sugar (30 grams) for rolling cookies
  • 1/4 cup olive oil
  • 1 teaspoon vanilla

Method

  1. Heat oven to 325°F. Line a cookie sheet with parchment paper.
  2. Make flaxseed "egg" by microwaving flaxseed and water for 30 seconds on high in a small, microwave-safe bowl. Stir mixture to develop an eggy texture.
  3. Put flour, cocoa, baking powder, salt, and chipotle in a medium bowl. Stir with a fork, then stir in brown sugar. (It's last among the dry ingredients so it doesn't clump with baking powder or chipotle.) Put white sugar into a saucer or shallow bowl.
  4. Stir olive oil and vanilla into flaxseed mixture, then pour into flour mixture and stir just until well combined. Shape into two roughly-equal balls, then cut balls into six pieces. Roll each piece between your palms until it becomes more-or-less round, then roll it in sugar and put on the cookie sheet. They flatten and spread as they bake, so don't crowd them.
    How to cut and roll Hot Italian Cocoa Cookie dough in sugar.
  5. Bake cookies for 9 to 12 minutes, until they start to crack. Remove from the oven and let firm up on the cookie sheet for about 5 minutes. Use a spatula to move still-warm cookies to a wire rack or clean brown paper bag to cool. Enjoy some warm. Let the rest cool, then cover and store at room temperature or wrap well and freeze.

Tip

  • I developed this recipe while on the second week of the SNAPcut Challenge. I had whole wheat pastry flour on hand because it was the least expensive whole wheat flour I could buy in bulk. I've also baked the recipe with my usual white whole wheat flour. The resulting cookies were very good but not molto delizioso, reason-to-live marvelous. Use whole wheat pastry flour if you can.
  • You can just scoop out cookie dough by the tablespoon and roll it. My ball-and-cut method is faster and produces more even cookies.
  • Thanks to Beverly @pingjing for the inspiration: her Cocoa (Chocolate) Olive Oil Crinkle Cookies. My version uses white sugar instead of powdered sugar, chipotle instead of espresso powder, and makes it vegan by using a flaxseed "egg" instead of a chicken egg. I also skipped the resting period.

Reader Comments (3)

We made these almost exactly (we substituted a pinch of cayenne for the chipotle) according to the recipe and they turned out as described. I shared at work where we are predominately hard-core omnivores (we do have a token vegetarian!). Even knowing the cookies were vegan, everyone loved them. Two people could taste the olive oil, so we may substitute applesauce next time. But a big hit with everyone. I'm now looking at the various ways to use the remaining ground flaxseed I have left over.

Nov 4, 2013 | Registered Commenterjocojack

Thanks, Jocojack! I made these again on Sunday, this time with my normal olive oil (organic Whole Foods 365 or Newman's Own) and Ghirardelli cocoa. We could taste the stronger (more flavorful) olive oil a bit when the cookies were warm, but didn't mind it. The oil taste went away when they cooled. Surprisingly, the change in cocoa didn't make much of a difference.

Here are some other good ways to use that flaxseed: Chocolate Sweet-Potato Snack Cake (a perfect Got To Be NC dessert!), Zesty Banana Pancakes with Sorghum, and Orange Sweet-Potato Muffins. These are all good recipes for the SNAPcut Challenge or anytime.

Nov 5, 2013 | Registered CommenterLinda Watson

These were wonderful and a reasonable size batch for those avoiding too many sweets. Today, on a day off from working at Honda actually!, I made them with my granddaughter who had the lovely idea to add hot pink heart sprinkles after they come out of the oven. Lovely contrast - next time we will put hot pink lip sprinkles on these Ferrari treats. Thanks for the vegan friendly recipe.

Nov 13, 2013 | Registered Commenterwearyma
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