Off we went to glorious Wolfe Island in search of the majestic Snowy Owl but, as every good adventurer knows, keeping warm and fuelled up is of the utmost importance. With that in mind, I buzzed off to the kitchen and to my particular delight, I came across a bottle of 40 Creek Whisky and got to work.These cookies are chewy with a nice crumb. The classic combination of chocolate and whisky is subtle but really does the trick on a cold winter day with a piping hot cup of tea! Easy to make, fast to bake, and I promise they won't linger on the plate either. Enjoy!
Chocolate-Whisky Cookies
(The base for this recipe was inspired by the Mocha Mamas found in Isa Chandra Moskowitz & Terry Hope Romero's Vegan Cookies Invade Your Cookie Jar p. 86-87)
1/2 cup melted Earth Balance
3/4 cup sugar (raw, but not too coarse)
1/4 cup water (or non-dairy milk)
1 tbsp tapioca flour
2 tsp vanilla
2 tsp 40 Creek Whisky (you could change the flavour profile by using a different liqueur!)
1/2 cup cocoa powder
1/2 tsp baking soda
1.5 cups brown rice flour
1/2 tsp salt
1 tsp xanthan gum
Combine the Earth Balance, sugar, and vanilla. Mix well until as smooth as possible. In a separate bowl, combine the flours, cocoa powder, salt, xanthan gum and baking soda. Begin mixing the "butter" mixture and the flour mixture, adding the water and whisky a little bit at a time. You will end up with a thick cookie dough. Form into ping pong sized balls and flatten slightly. Bake in a pre-heated oven at 350F for 10-12 minutes. Remove from the oven and allow to firm up before placing them on a cooling wrack.
