Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]

Contents

Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]Ingredients You Need for Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]How to Prepare Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]Mayim Bialik's Secret Dark Chocolate Vegan Cookies [Vegan]

Specialty vegan cookies can be a challenge to master, so when we perfected this vegan version of the classic “cracked top” chocolate cookie, we were thrilled. They take a little work, but the richness and beauty of these cookies make it so worth it.

Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]

Ingredients You Need for Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]

Nonstick cooking spray
1 1/2 cups vegan bittersweet chocolate chips
Egg replacer equivalent of 1 egg
2 1/2 cups confectioners’ sugar
1/2 cup natural unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

How to Prepare Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]

Preheat the oven to 400°F. Spray two large baking sheets with the cooking spray.
Melt 1 cup of the chocolate chips in a small glass bowl in the microwave, stirring twice, about 2 minutes. Stir until the chocolate is completely melted. Let cool for about 5 minutes.
Place the egg replacer in a small bowl, and gradually beat 1 cup of the confectioners’ sugar into it. Continue beating until the mixture resembles soft marshmallow creme, 2 to 3 minutes.
In a medium bowl, whisk together 1 cup of the sugar and the cocoa, cornstarch, and salt.
With an electric mixer on low speed, beat the dry ingredients into the egg replacer mixture.
Stir in the lukewarm chocolate and remaining ®ˆ cup of chocolate chips (the dough will become very stiff).
Place the remaining 1/2 cup of confectioners’ sugar in a shallow bowl. Roll rounded tablespoonfuls of the dough into balls. Roll the balls in the sugar, coating thickly. Place the cookie balls 2 inches apart on the prepared baking sheets.
Bake until puffed and the tops crack, about 10 minutes. Leaving the cookies on the baking sheets, let the pans cool on a wire rack for about 10 minutes. Transfer the cookies to racks and let cool completely, about 30 minutes.

See also No refined sugar, no problem! Here's a recipe for vegan, gluten-free chocolate bars that are as healthy as they are delicious.These Sugar-Free Puffed Quinoa and Cacao Nib Chocolate Bars are the perfect treat for those looking to indulge in a sweet escape without sacrificing their dietary restrictions. Made with wholesome ingredients like puffed quinoa, cacao nibs, and coconut sugar, these bite-sized bars are not only vegan and gluten-free but also packed with nutritious goodness.So, what makes them so special?* Puffed quinoa adds a delightful crunch and a boost of protein, fiber, and iron* Cacao nibs provide an intense chocolate flavor and a dose of antioxidants, magnesium, and potassium* Coconut sugar gives the bars a touch of sweetness without the refined sugarsTo make these scrumptious treats, you'll need:Ingredients:* 1 cup puffed quinoa* 1/2 cup cacao nibs* 1/4 cup coconut sugar* 1/4 cup unsweetened cocoa powder* 1/4 cup coconut oil* 2 tablespoons maple syrup* Pinch of saltInstructions:1. In a large bowl, combine puffed quinoa, cacao nibs, and coconut sugar.2. In a separate bowl, whisk together coconut oil, maple syrup, and unsweetened cocoa powder until smooth.3. Pour the wet ingredients over the dry ingredients and stir until well combined.4. Press the mixture into an 8x8-inch baking dish lined with parchment paper.5. Refrigerate for at least 30 minutes to set before cutting into bars.These Sugar-Free Puffed Quinoa and Cacao Nib Chocolate Bars are perfect for snacking on-the-go, packing in a lunchbox, or sharing with friends and family. So go ahead, indulge in the sweet life without sacrificing your values!