Double Chocolate Stout Cookies
August 31, 2007 at 9:52 am | In recipe |
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.
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Pingback by recipe index « have cake, will travel! — August 31, 2007 #
Yay! ::Does happy dance::
Comment by Vegetation — August 31, 2007 #
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.
Comment by Mihl — August 31, 2007 #
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)
Comment by VeggieGirl — August 31, 2007 #
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. :)
Comment by Celine — August 31, 2007 #
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…
Comment by Vegan_Noodle — August 31, 2007 #
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.
Comment by Celine — August 31, 2007 #
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
Comment by Celine — August 31, 2007 #
yaey i’m very intrigued by these so i’m excited you posted the recipe!
Comment by eat me, delicious — August 31, 2007 #
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.
Comment by Hilary — August 31, 2007 #
Beautiful! Chocolate AND brown rice flour - now you’re talkin!
Comment by atxvegn — September 1, 2007 #
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.
Comment by Celine — September 1, 2007 #
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...]
Comment by Celine — September 1, 2007 #
i think i’ll try that, or maybe apple cider. thanks Celine!
Comment by Hilary — September 1, 2007 #
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!!!
Comment by stonielove — September 2, 2007 #
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 :)
Comment by La Principessa — September 6, 2007 #
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.
Comment by Celine — September 6, 2007 #
If you can’t find the egg replacer, use *how much* cornstarch? :)
Comment by Anonymous — November 12, 2007 #
i just stumbled upon your site…it’s wonderful!
Thank you so much for offering all these great vegan recipes.
Comment by aya — November 19, 2007 #
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Pingback by Recipe Index « have cake, will travel! — December 26, 2007 #
[...] 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 [...]
Pingback by Sade’s Blog » Blog Archive » Baking Experiment: Success. — April 3, 2008 #