Chaga Chocolate Shortbread Cookies
The last week I have been occupied with a coughing little monkey which resulted in a few sleepless nights and not much time for a creative unfolding December. I wanted to do a vegan version of a shortbread this year and thought it would be great to add some superfoods to it. I got inspiration from @occationallyeggs who made an amazing vegan version of Orange spice shortbread. I adapted the recipe a bit and made my own superfood Chaga version.
I added some Chaga and raw Cacao which gives it a chocolatey flavor and yet the Christmas scent to it mixed with the other spices. Chaga is a powerful superfood, the richest source of the all-important enzyme superoxide dismutase (SOD), plus it is a natural source of B vitamins. It’s highly immun supporting and you can even make tea from it as well. Chaga is the new Black (coffee)!!!!
This recipe makes about 15-20 cookies depending on size.
Vegan, dairy free, refined sugarfree
½ cup coconut sugar
¼ cup coconut oil, melted
¼ cup almond milk
1 cup light spelt flour
2 teaspoons arrowroot powder
1 teaspoon cinnamon
¼ tsp ground nutmeg
3 tbsp raw cacao powder
1-2 tsp chaga powder
¼ tsp ground cardamom
¼ tsp baking soda
¼ tsp sea salt
- whisk together the coconut sugar, coconut oil and almond milk in a mixing bowl until the sugar is completely incorporated. Sift in the remaining dry ingredients.
- Shape the dough into a large ball (it will be quite wet), and place onto a piece of parchment paper or in a bowl and cover. Refrigerate for 15-30 minutes.
- Generously flour a countertop and rolling pin and place the dough onto the counter and roll it flat with the rolling pin, to a 5mm (1/4 inch) thickness. Dip your cookie cutters in flour then cut the dough into your desired shapes. Gather the scraps, press them together, and roll again. Repeat until all the dough has been cut.
- Preheat your oven to 180C and line two baking sheets with parchment paper. Place the cookies onto the prepared baking sheets and freeze for 10 minutes to firm up. Then bake for 8 minutes, or until slightly golden but still soft to the touch. Remove and cool for 10 minutes before removing and cooling completely on a rack.
- To ice the cookies, I used a melted vegan white chocolate bar with a tiny bit of coconut oil to it depending how firm it is. Use a piping bag to pipe designs onto the cooled cookies. Refrigerator the cookies to set the icing and then store in a sealed container for a few days.