Chocolate Shortbread Cookies

I apologize for such a short intro, but things have been hectic (read: exhausting) in the world of graduate studies. I have no healthy justifications for this recipe, other than a small dose of daily chocolate is allegedly good for keeping facial skin healthy – I know it’s good for keeping my sanity in check, so it’s good for something. This recipe can be doubled easily…at these quantities, it made about 2 dozen small cookies.

Ingredients:

1 stick (1/4 lb) vegan butter, slightly softened
1/2 C confectioners’ sugar
1 tsp pure vanilla extract
1/3 C cocoa powder (for benefits make sure it’s 70% cacao or more, try Dagoba or Green & Black)
1.5-2 C AP or oat flour
1 tsp kosher salt

Directions:

1. In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy.
2. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt – at this point the dough will be very soft.
3. Transfer to another bowl (or not, depending on the room you have available in the fridge) and refrigerate until firm, at least 30 min, but the longer the better (overnight if you can take it).
4. Preheat oven to 350°F. Roll/mold into small balls by hand. Transfer to parchment paper-lined baking sheets, and bake for about 8-10 min, or until firm. Let cool on the baking sheets for 10 min.
5. Using a metal spatula, transfer the cookies to a rack to cool completely.

*The dough can be refrigerated for up to 3 days, but then either eat it or bake it! I didn’t test out the freezing of the dough, so I can’t comment on that – I’ll leave that for you Nikki .

Happy Baking!

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