Superbowl Chocolate Cookies

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 In Cookies & Bars, Vegan
Superbowl Chocolate Cookies | Anita's Organic Mill
When you're done snacking on all those savoury Superbowl snacks, bring these tasty treats out for dessert! They're sure to be a hit at your Superbowl party.
Prep Time 35 mins
Cook Time 45 mins
Total Time 1 hr 20 mins
Servings 22 cookies

Ingredients
 

Cookies

  • 1 tbsp Flax meal
  • 2 tbsp Water
  • 1 cup Non-dairy butter
  • 3/4 cup Anita's Organic Cane Sugar
  • 1/4 cup Anita's Organic Coconut Sugar
  • 2 tsp Vanilla extract
  • 1 cup Anita's Organic All Purpose White Flour
  • 1 cup Anita's Organic Whole Wheat Pastry Flour
  • 3/4 cup Anita's Organic Cocoa Powder
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Salt

Decoration Icing

  • 1 cup Anita's Organic Icing Sugar
  • A few splashes Water

Instructions
 

  • In a small bowl whisk together the flax meal and water until it becomes thick and gelatinous. Set aside.
  • In a stand mixer with a paddle attachment (or with a strong arm & wooden spoon!!) beat the butter and sugars together until soft and fluffy. Add the flax meal mixture and vanilla. Continue to mix until everything is fully mixed.
  • In a medium sized bowl sift together the flours, cocoa powder and baking powder. Stir in the salt. With the mixer running on a slow speed slowly add the flour mixture to the butter & sugar mixture. Add all the flour until a soft cookie dough forms. If super sticky add a tablespoon or two of extra flour. You should be able to handle the dough without it sticking to your hands.
  • Remove the cookie dough from the mixer and place it between 2 pieces of parchment paper. Put the dough in the fridge for 45 minutes until it firms up.
  • While the dough is in the fridge make a football template out of parchment paper. Draw the shape onto the paper and cut it out. You can make them any size you like. We made a 4 inch (measured pointy end to pointy end) size template which yielded 22 to 24 cookies.
  • Make the icing for the decoration by placing the icing sugar into a small bowl. Add just enough water to make a thick icing that can be piped easily without running.
  • Preheat the oven to 350˚F and line 2 cookie sheets with parchment paper.
  • Once the cookie dough has been in the fridge for 45 minutes take it out and divide it into 2 pieces. Roll out the dough, between 2 pieces of parchment paper, until ¼ inch thick. Place the template on the rolled dough and cut around it with a sharp knife. Carefully transfer the cut out cookies to the lined trays and repeat the process until all the dough has been used up. Re-roll when necessary. Lightly prick the tops of the cookies with a fork. Bake in the centre of the oven for 12 to 15 minutes until lightly browned around the edges.
  • Once cooked remove from the oven and allow to cool on the trays for 5 minutes. Then transfer to a wire rack to cool fully. Once cooled decorate with icing to look like a football. If making sandwich cookies spread the cupcake frosting over one cookie and place a second on the top.

Notes

Optional: Use leftover cupcake frosting to make sandwich cookies

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