Double Chocolate Stout Cookies
Posted by Celine on August 31, 2007
leave your bottle of beer open for an hour to have it go flat. it’ll be easier to measure that way. also, you might want to pour it out into a wide glass so that you can scoop it out instead of pouring it out. it’s especially useful if you’re a klutz like me.
if you cannot find brown rice flour, replace it with whole wheat pastry flour.
makes 8 medium to large cookies:
1/2 cup all purpose flour [lightly spoon it into the measuring cup, level it]
2 T whole wheat pastry flour [just scoop it and level it, no need to spoon it]
1/4 cup + 1 T brown rice flour
3 T unsweetened cocoa powder
1/4 t baking soda
pinch sea salt
Ener-g egg replacer for 1 egg = 1 1/2 t [JUST the powder, no water]
3 T oil [safflower's nice, but any mild-flavored oil will do]
1/2 t pure vanilla extract
3 T light brown sugar, packed
2 T granulated sugar
1/4 cup oatmeal stout [any vegan stout works]
2 T semisweet chocolate chips
preheat your oven to 350F. prepare your cookie sheet with parchment paper or Silpat.
in a large bowl, blend together oil, sugars, vanilla, and stout.
in a medium bowl, whisk together flours, cocoa, baking soda, salt, and egg replacer powder.
combine dry and wet ingredients, stirring until completely blended. throw in chocolate chips and stir some more.
shape 8 balls out of the dough [approximately 1 1/2 T of dough per ball], placing them on the prepared sheet and flattening them out as much as you want to: the cookies won’t spread while baking.
bake for 13 minutes. remove from oven and place on a cooling rack. enjoy while still warm or let cool.
August 31, 2007 at 9:53 am
[...] double chocolate stout cookies pumpkin choco chunks cookies zucchini pineapple cookie sandwiches cheezy quackers spekuloos [...]
August 31, 2007 at 10:22 am
Yay! ::Does happy dance::
August 31, 2007 at 10:41 am
Wow, this seems to be a perfect amount for “small households”. Plus, I can buy some Guinness now. One bottle for those cookies and one for me.
August 31, 2007 at 10:45 am
wow, these were UNDOUBTEDLY well-worth the wait!! I can’t wait to try them (can I still substitute my beloved carob powder and carob chips???) - thank you for taking the time to test and re-test the recipe :0)
August 31, 2007 at 11:31 am
you can most definitely double or triple the recipe if you want more, no doubt about it, I just wanted to make small batches at a time so that I wouldn’t waste anything if they turned out awful. ;p
and yes, go for the carob powder/chips change, VeggieGirl! of course it might alter the flavor a little bit, but it cannot be bad. :)
August 31, 2007 at 2:05 pm
Hmmm, I’m curious, why do you recommend spooning the all purpose flour? Is it to avoid clumps?
I’m not really a fan of beer, but I think I could be a fan of these cookies…
August 31, 2007 at 2:08 pm
no, so as not to have too dense a cookie. when you spoon the flour instead of just scooping it up, you get a bit less flour in the cup. :)
I’m not saying to do it with the brown rice flour or whole wheat pastry flour because it wouldn’t make much of a diff with either: the brown rice is quite…how to say it…it doesn’t really “stick” together, it’s more of the texture of cornmeal in a way, so that doesn’t change a thing, and for 2 T of pastry flour, there’s not enough to make a big diff either.
does that make sense? I swear I’m the most ineloquent person I know.
August 31, 2007 at 2:09 pm
PS: the taste of beer is absolutely not overwhelming. but it’s also not a super sweet cookie. I think all in all it balances out rather well. I’ll be interested in knowing what anyone who might make them ends up thinking! good or bad. ;p
August 31, 2007 at 5:20 pm
yaey i’m very intrigued by these so i’m excited you posted the recipe!
August 31, 2007 at 8:46 pm
yay! the recipe is here :) these sound so gooood. i’d love to make these, and i know the alcohol bakes out, but neither of my parents drink so we have no beer on hand. ah fooey.
September 1, 2007 at 2:28 am
Beautiful! Chocolate AND brown rice flour - now you’re talkin!
September 1, 2007 at 4:34 am
I hope they won’t disappoint. I liked them a lot, but it’s all so subjective. :)
sorry to hear about the no-beer at hand deal, Hilary. although I guess it’s a good thing in other aspects. ;p
you could always replace it with “milk” instead, even though it’d lose part of its original appeal. it’d still be good.
September 1, 2007 at 4:36 am
atxvegn, I am way too hooked on brown rice flour. I’d put it everywhere if I could!
now I need to start working on a great-tasting gluten free cookie for a friend. and brown rice flour will be part of the deal, no doubt. ;p
[note to self: brush up on what exactly can be used in gluten free baking...]
September 1, 2007 at 4:44 pm
i think i’ll try that, or maybe apple cider. thanks Celine!
September 2, 2007 at 4:51 am
i’m gonna make them, i’m gonna make them, i’m gonna make them! they look ABSOLUTELY fabulous! thank you for the wonderful post!!!
September 6, 2007 at 3:37 pm
I made these for a friend’s birthday–a friend, who I might add, jokingly “hates vegans.” He loved the cookies, as did the rest of his housemates. Chalk up one for the dairy-free contingent!
Thank you for the recipe :)
September 6, 2007 at 6:28 pm
I am so happy they liked them, La Principessa! I know I liked them, but I always get anxious when friends try them because what if they end up hating them??? nerve-wracking to the max. :D
I hope you’ll like, Stonielove! keep me posted.
November 12, 2007 at 5:09 am
If you can’t find the egg replacer, use *how much* cornstarch? :)
November 19, 2007 at 9:15 pm
i just stumbled upon your site…it’s wonderful!
Thank you so much for offering all these great vegan recipes.
December 26, 2007 at 9:20 am
[...] Butter Cookies Black Forest Cookies Tequila Cookies Whiskey Cookies Chocolate Chai Snickerdoodles Double Chocolate Stout Cookies Oatmeal Cookies Chocolate Gingerbread Cookies Orange Almond Cookies Orange Spritz Cookies Choco [...]
April 3, 2008 at 1:55 pm
[...] delicacy that a Chocolate Stout Cookie is. So there only one recipe out there that I could find: Double Chocolate Stout Cookies. It is a vegan recipe, it requires sourcing whole wheat pastry flour, and rice flour, and egg [...]