chocolate – Page 3 – belle + wild

Instead of knitting or doing yoga to calm down, I usually head in the kitchen for a baking session. I find the baking process very meditative and ultra relaxing. While baking, any negative thoughts that I may have fade away and I become completely zen. Om!

As the holidays tend to be a stressful time period, I have a baking session practically every day. My baking session rewards me with a two-fold return (yup, I was an econ major). The sessions not only quiet the mind, but also result in the creation of delicious treats that make great gifts for anyone. Awesome!

I recently made these cookies with my sister for friends and family. They were an absolute hit. I can’t tell how many times I have been asked for the recipe. These aren’t ordinary vegan chocolate chip cookies. These beauties contain cranberries and hazelnut brittle, which skyrocket the cookies’ flavor to new heights. One word: yummy!

Instructions

Servings: approx. 20 cookies

Ingredients

100 g vegan non-dairy margarine
100 g brown sugar
50 g white sugar
1 ripe banana
2 teaspoons vanilla extract
175 g spelt flour
1 teaspoon baking powder
150 g vegan dark chocolate chips
50 g dried cranberries
50 g hazelnut brittle (homemade or store-bought) or chopped unsalted peanuts

Instructions

Chocolate Chip Cranberry Cookies

Preheat oven to 180 ºC.
Place parchment paper on a baking tray.
Mix butter and sugars in a large bowl until well-combined.
Add banana and vanilla extract; and then mix again.
In a separate bowl, combine flour and baking powder.
Add combo to the wet mixture and then mix all ingredients until well-combined.
Fold in chocolate chips (100 g) and hazelnut brittle.
Add teaspoon-sized cookie dough scoops to baking tray.
Bake until golden-brown, i.e. approximately 10-12 minutes.
Remove tray from oven and then let cookies cool-off on baking tray for roughly 5 minutes.
Remove cookies from tray and let them cool-off completely (approximately 1 hour).