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Vegan Chocolate Ribbon Cookies

An easy to make Christmas cookie that is sure to impress!

Rich and chocolatey vegan cookie recipe: This is the vegan version of one of my favorite chocolate cookie recipes. I’ve been baking these and giving them out for Christmas for years. The original recipe is from Good Housekeeping.

Total prep & cook time: 30 min

4 Dozen Cookies

Nutrition Data Per Serving, 21g: 99 calories, 11g carbohydrate, 6g fat, 63mg sodium, 0g dietary fiber, 4g protein, very low in Cholesterol. Estimated glycemic load:6

Chocolate Ribbon Cookie Ingredients:

1 cup Earth Balance or other vegan margarine
2/3 cup sugar
1/2 tsp baking soda
1/8 tsp salt
1 1/2 tsp egg replacer mixed with 2 Tbsp non-dairy milk
OR: 2 Tbsp non dairy milk + 1 tsp lemon juice + 1 Tbsp corn starch
1 tsp vanilla extract
3 cups white all-purpose flour
1/3 cup semisweet chocolate chips, melted and allowed to cool slightly.
1/2 cup finely chopped hazelnuts
1/2 cup semisweet chocolate chips
1/2 tsp rum flavoring

Directions:

Using an electric mixer, cream the buttery spread and sugar in a large bowl
Scrape down the sides of the bowl and beat in the milk mixture and vanilla
Mix together the flour, baking soda, and salt and stir into the butter mixture
Stir the melted chocolate and hazelnuts into one half
Stir the chocolate chips and rum flavor into the other half
Line a 9x5x3 loaf pan with waxed paper
Press half of the chocolate dough evenly into the pan
Press half of the vanilla dough on top of the chocolate pressing the dough firmly and evenly on top of the first layer
Repeat with the remaining chocolate and vanilla dough
Cover and chill for 1 hour
Preheat the oven to 375 degrees F
Turn the pan upside down to remove the dough
Cut the dough lengthwise into thirds
Cut each third into 1/4 inch slices
Bake cookies on an ungreased cookie sheet for 10 minutes until lightly browned on the bottom
Cool on a wire rack

These impressive chocolate cookies are simple to prepare. The dough can easily be made several weeks ahead and frozen until needed. Or the cookies can be baked ahead of time and frozen for up to 3 months.

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