I’m heading off to a friend’s house tonight, and wanted to bring some food along. Around this time of year, chocolate all of a sudden seems extremely appropriate, and when I found this recipe on the Fat Free Vegan website, I was so curious to try it because of the Balsamic vinegar in it. It’s amazing how the balsamic complements the chocolate so well! You can’t taste it really, so don’t worry about your cookies tasting like a soggy salad. The original recipe called for regular flour, and soy yogurt, but I switched to kamut flour and vanilla soy milk. So I’ll be giving these to the people I know with wheat/gluten allergies.

Balsamic Chocolate Cookies

1 cup of kamut flour
½ a teaspoon of baking soda
1/8 of a teaspoon of baking soda
5 tablespoons of vegan margarine
½ a cup of cacao powder
2/3 of a cup white sugar
1/3 of a cup of brown sugar
1/3 of a cup of vanilla soy milk
1 tablespoon of balsamic vinegar

Method

Preheat your oven to 350 F. Line your cookie sheet with parchment paper, wax paper, whatever.
In one bowl, mix the flour, baking soda, and salt and put aside.
In another bowl, mix the sugar and cacao

Melt your margarine, and in another bowl, combine with the cacao and sugar mixture and stir it up.
Then, add the soy milk, vanilla, and balsamic vinegar and mix well. Add the dry ingredients (flour etc) and stir until the ingredients are combined.

Use a tablespoon to drop the mix onto the sheet. I made a rough version of vanilla sugar to sprinkle on top, mostly because I bought some vanilla beans awhile ago because I thought they looked pretty cool, and I wanted to use them up.

These cookies will only take about 12 minutes to cook, so pay attention to them. If they don’t seem completely done, once you let them cool, they harden up, don’t worry.

Let them cool a bit, then remove them from the sheets.

Sooo amazing!
thod