That picture is so morbid and doesn't illustrate the chocolate-y goodness of these cookies at all. I'm sorry. Also, the record is the new Beck album, Modern Guilt, which is really quite good.
Anyways, Phil basically forbade me from cooking until it gets cooler because of how hot our no-AC apartment gets. But Phil wasn't home, and I wanted cookies.
I like calling small cookies 'jewels' because they feel more precious and you eat less (to savor them). This recipe was adapted from this recipe, using random things that I had as subs, so you can feel free to make changes if you want. But they are so nice and small and chocolate-y! Additonally, this is the first step in my quest to create the perfect vegan chocolate chewey, which is a simple cookie made with just egg whites, confectioners sugar, cocoa powder, chocolate chips and.. I think that's it. Water, maybe, too.
Chocolate Chocolate Chip Almond Jewels
Makes 16 small cookies
- 1/4 cup applesauce
- 1 tsp. earth balance margarine*
- 1/4 cup and 2 tablespoons organic brown sugar
- 1/4 c. silken tofu, blended
- 1/2 teaspoon vanilla extract
- 1/2 cup whole wheat pastry flour
- 2 tablespoons and 2 teaspoons cocoa powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/4 c. sliced almonds
Preheat oven to 325 degrees. In a medium bowl, combine the applesauce, margarine, sugar, tofu and vanilla and cream until even and smooth.
In a seperate bowl, sift together the dry ingredients except the chips and almonds until well combined.
Add the dry to the wet, stirring until smooth. Add the chips and almonds, mix well, then drop onto a greased baking sheet in the form of 16 little drops of batter. Bake for 10 - 15 minutes and do a fork test, because they never really look done until they're burned.