Red Wine And Espresso Bean Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Adapted from Cookie Madness to eliminate the egg and dairy, and include chocolate covered espresso beans! Talk about a double dose of antioxidants in a cookie! Ingredients:
3/4 cup (98 g) flour |
1/3 cup (33 g) dark cocoa powder |
1/2 tsp salt |
1/2 teaspoon baking soda |
1/4 cup (55 g) shortening |
6 1/2 tbsp (77 g) sugar |
1/4 cup (50 g) packed brown sugar |
1 tsp egg replacer powder, prepared according to package (or 1 egg white) |
1/2 tsp vanilla extract |
1/4 cup dry red wine (i used merlot) |
2/3 cup (118 g) miniature chocolate chips |
1/2 cup (100g) chocolate covered espresso beans |
Directions:
1. Preheat oven to 375 F, line baking sheets with parchment or silicone.
2. Whisk together flour, cocoa powder, salt and baking soda. Set aside.
3. In a large bowl, cream shortening and sugars.
4. Add egg replacer, vanilla and wine, beating well.
5. Stir in the flour mixture, then chocolate and espresso beans.
6. Space 2” apart on sheets.
7. Bake 8 to 10 minutes. Cool 10 minutes on sheets, then remove to a wire rack.
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