Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

HEAD FOR THE COOKIES AND YOU’LL REVEL IN CHOCOLATE AND NUTS

Posted by Zel Allen's nutgourmet on January 30, 2012

One of my favorite cookbook authors, the well-seasoned Nava Atlas, has created Vegan Holiday Kitchen, a stunning new book with an impressive 200 well-crafted recipes to bring vegan joy and dining pleasure to holiday meals throughout the year.

Nava has graciously allowed me to reprint one of her recipes from the Christmas section. These are so gooooood, you’ll want to make these in January, May, or September, or any time, just because they’re, well, addictively delicious.

They’re easy and WOW! they make the kitchen smell so good before, during, and after baking! Once I opened those little jars of spices and started measuring, I knew their aromas would drift up and out in all directions and send pleasing scents throughout the house and even out the window. My lucky next-door neighbor had the pleasure of a delightful, spice-scented afternoon.

A visit to Nava’s wonderful website VegKitchen.com is a must. Once there, explore her generous array of recipes, kitchen tips, articles, and discover her many other books.

CHOCOLATE NUT COOKIES

These have a nice cookie top highlighted by the use of sugar. If you need a big batch of easy little cookies, these are a good choice.

Makes about 4 dozen

1/2 cup Earth Balance or other hon-hydrogenated margarine
1/2 cup dry unsweetened cocoa powder
1/2 cup rice milk
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg or allspice
1/2 cup very finely chopped walnuts
1 cup semisweet chocolate chips
Powdered or granulated sugar for topping

1. Preheat the oven to 350 degrees F.

2. Melt the margarine in a small saucepan. Add the cocoa powder, sugar, and rice milk. Whisk together until the mixture is a smooth syrup. Remove from heat.

3. Combine the flour with the baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the chocolate syrup. Work together, first with a spoon, then with clean hands, to make a stiff batter. Work in the walnuts and chocolate chips.

4. Form into balls no larger than 1 inch in diameter. Arrange on two parchment-lined baking sheets, flattening each ball lightly with your palm (or bake one batch at a time). Bake for 10 minutes, or until the bottoms are just starting to turn golden. Don’t overbake, as these crisp up as they cool.

5. Sprinkle the cookies with powdered sugar. Allow to stand for 10 minutes on the baking sheet. With a spatula, carefully transfer the cookies to plates until cool.

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7 Responses to “HEAD FOR THE COOKIES AND YOU’LL REVEL IN CHOCOLATE AND NUTS”

  1. هتل said

    WoW
    Can We Cook it in home ?

    • Zel Allen's nutgourmet said

      Hi Zoraq, You bet you can make these at home! Just heat up your oven, mix up a batch, and you’ll be in chocolate heaven. Zel

  2. Susan said

    I recently came across your site and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

    Susan

    Hair Loss Cure

  3. great post! Keep up the excellent work!

  4. Mimi said

    Hi there!
    I have lots of food allergies, can I sub flours and sugars in your cookies?

    • Zel Allen's nutgourmet said

      Hi Mimi, In answer to your question about substituting different flours and sugars in the Chocolate and Nut Cookie recipe, I would say give it a try. But, quite honestly, this is not my recipe. I was blogging on Nava Atlas’s recipe that appears in her Vegan Holiday Kitchen cookbook. If you visit her website, http://www.navaskitchen.com you can direct your question to the author. Zel

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