Vegan Chocolate Ribbon Cookies
An easy to make Christmas cookie that is sure to impress!
Vegan Chocolate Ribbon Cookies: Rich and chocolatey cookie, the vegan version of one of my favorite easy cookie recipes. The original recipe is from Good Housekeeping.
I bake this fun chocolate cookie recipe every year because it's the perfect Christmas cookie recipe. 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.
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
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