Recipe by Danielle Konya, Vegan Treats
Yields: 4 dozen
Description: These chewy chocolate cookies are always a holiday favorite. They’re festive in color with a coating of crunchy candy cane pieces on the outside and a light airy cookie underneath.
Cookie Ingredients:
1 ½ c sugar
1 c brown sugar
1 c margarine (protect wildlife, use palm oil-free please)
2 t vanilla extract
1 c Tofutti sour cream
1 c cocoa powder
2 t baking powder
1 t baking soda
½ t salt
3 ½ c all purpose flour
¼ c water
1 T Ener-G egg replacer
Coating:
1 box opened and unwrapped candy canes
4 c confectioner’s sugar
5-6 T soymilk
1 t vanilla extract
Directions:
In a mixer, combine sugar, brown sugar, margarine, and vanilla. Beat until fluffy. Add sour cream and beat again until smooth and creamy. Add cocoa, baking powder, baking soda, salt, and flour and beat on medium speed until combined. Be sure to scrape sides of bowl and mix thoroughly. Lastly, whisk water and egg replacer in a separate measuring cup and pour over batter and beat.
Scoop with a small ice cream scooper onto lightly sprayed cookie sheets. Place one inch apart and bake at 350 degrees for 8 minutes. The will rise up and crack but feel soft in the center. As they cool they will set and fall back down into a chewy, chocolate cookie.
While they’re cooling, prepare topping. In a food processor crush candy canes and put in a bowl and set aside. In the same processor, put in confectioner’s sugar and puree and slowly add soymilk until smooth. Spread onto cookies and dip into crushed candy canes.
Optional: Add a drop of red food coloring to remaining glaze and drizzle cookies with pink if you so desire.
