Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player

 
 

Dairy-Free Chocolaty Cookie

raspberyheartcookiesThis is a wonderful treat for Valentine's Day, Mother's Day and other special occasions! This delight is bursting with flavor and tastes delicious. Display your creativity with many easy decorating options. With very little effort, you can amaze friends and family with cookies that show how much you truly care!

Our basic recipe uses ½ cup of chocolate chips and 2 tablespoons of unsweetened cocoa powder which limits caloric value and sugar content. For very special occasions and to give even more chocolate to the flavor, an additional option is to use ¾ cup of chocolate chips instead of ½ cup. Yes, we promised you options for a truly chocolaty cookie. Here is a small treat that will offer major enjoyment. Most people only need to eat one or two to be completely satisfied!

This is only the beginning! For those of you who enjoy a blending of chocolate and espresso, add 1-2 teaspoons of coffee or espresso with the flour blend. You can also combine chocolaty taste with a ¼ teaspoon of cardamom and ½ teaspoon of cinnamon.

heartcookiessidewaysWhen it comes to decorating, you can keep things simple by sprinkling these chocolaty colored cookies with a dusting of powdered sugar. Your wonderful creative skills can be displayed with only a little more effort. As illustrated with these photos, you can make sandwich cookies by filling them in the middle with either raspberry jam or dark chocolate. Once made, dip the outside with chocolate for pizzazz! There are almost no limitations to your creative options.

For those of you who are watching your calories even with a special treat, use the basic recipe and replace the chocolate chips with 4-6 tablespoons of cocoa powder. See below for additional information.

What You Need:

  • 1 box Marion's Cookie and Muffin Baking Mix
  • 2 tablespoons cocoa powder
  • 1 stick of dairy-free margarine (8 ounces)
  • 1 extra large or jumbo egg

  • ½ cup of gluten-free dairy-free chocolate chips
  • Optional Choices: 
  1. Use ¾ cup chocolate chips instead of ½ cup
  2. Add 1-2 teaspoons of espresso or coffee powder
  3. Add a little bit of cardamom and cinnamon
  4. Add a little bit of your favorite sweetener

Directions:

  • Preheat oven to 350 degrees F.
  • Place parchment paper on baking sheet.

  • Place Marion's Cookie and Muffin Baking Mix in a bowl add cocoa powder, mix with whisk.
  • Melt margarine and chocolate chips in a double boiler. Let cool to room temperature.
  • Add egg and margarine and chocolate mixture to flour blend.
  • Mix (with electric mixer) for 10 seconds at low speed and 1-2 minutes at high speed.
  • Place dough between 2 plastic sheets and, use rolling pin or fingertips; flatten dough to ¼ to ½ inch thickness. Put dough into the refrigerator for about 1 hour or into freezer for 15-30 minutes.
  • Shape your cookies and cut with a cookie cutter as per your preference. Place them on the baking sheet. (we recommend 30 cookies)
  • Bake for 10 to 12 minutes.
  • Remove from oven, let sit on baking sheet for 1-2 minutes before removing.

Basic ½ cup chocolate chip recipe using dairy-free margarine and ½ cup of dairy-free chocolate chips:

Nutritional information (1 of 30 cookies): Calories 69, Carbohydrate 8 grams, Sugar 2 grams, Protein 1 grams, Fat 4 grams, Fiber 0.7 grams, Sodium 17 mg. Diabetes Exchanges: ½ Starch, ½ Fat.

Heart Healthy Alternative:

For a heart-healthy alternative, replace 1 stick of margarine with 4 ounces of extra light olive oil. The calories will be approximately the same. Please note that the dough may be more crumbly when combining the mix with olive oil. Place the crumbly dough between two sheets of plastic wrap, use a rolling pin or fingertips; flatten dough to ¼ to ½ inch thickness. Chill in the refrigerator for about 1 hours or overnight before baking.

Reduced Calorie Idea:

For those of you who want a chocolaty cookie with reduced calories, we propose adhering to the basic recipe but replacing chocolate chips with an extra 2 tablespoons cocoa powder. If you like a darker color and more chocolaty taste, you can increase the amount to up to 6 tablespoons of cocoa power. When using cocoa powder instead of chocolate chips, you may want to add an equivalent of 3 tablespoons of your favorite sugar substitute that may be used for baking. With this approach you have the option to choose a sweetener best suited for your health and pallet.

4 tablespoons of cocoa powder and 2 tablespoons of zero calorie, zero sodium sugar sweetener instead of ½ cup of chocolate chips:

Nutritional information (1 of 30 cookies): Calories 59, Carbohydrate 7 grams, Sugar 1 gram, Protein 1 gram, Fat 3 grams, Fiber 0.6 gram, Sodium 17 mg. Diabetes Exchanges: ½ Starch, ½ Fat.

Tips for Vegan Baking:

When choosing and melting olive oil with vegan chocolate chips, we suggest you consider using Chia/Salba seeds instead of a chemically based egg replacer. The results seem to be slightly better. Prepare the Chia/Salba seed gel as per our general suggestions. Mix in the Chia seeds at the very end after the chocolaty dough has cooled. 

Sandwich Recipe with Chocolate Filling:

sandwichhearts2Bake cookies and let cool. Melt ½ of chocolate chips. Either microwave or melt in double boiler. Let cool. Spread chocolate in between 2 cookie halves. Let cool or place into freezer for a couple of minutes to harden.

You can also make a sandwich cookie by placing some raspberry jam in between two cookie halves and once your sandwich cookies are cooled, you can dip them a little bit of dark chocolate.

The nutritional information will vary depending on the jam you choose.

So you see, beautiful cookies and so much fun! Don't be surprised if your friends and family will consider you a skilled pastry chef indeed! Don't worry, we will not tell them how easy they are to make.

 

spacer© 2010 Marion's Smart Delights | All Rights Reserved