Espresso & Black Pepper Double Chocolate Cookies

Black pepper ….in cookies??  It’s happening.

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We’ve kicked these vegan double chocolate chip cookies up a notch with espresso, black pepper and a touch of cinnamon.  Adding black pepper brings a hint of spice and a flavour profile that’s both subtle and complex.   I was inspired to give this a try after stumbling upon Martha Stewart’s very un-vegan recipe for Chocolate Black Pepper cookies. I love unusual flavour pairings (especially when it comes to dessert) so I knew I had to come up with a vegan version.  The result is a really unique take on the traditional chocolate chip cookie recipe and I have to say this is my new favourite cookie recipe!

The cookies were just as fresh the next day, even though they probably won’t last too long if you are anything like us.  I went to reach for another cookie and found Mr. Pea had devoured almost the whole batch!   I promise you your inner cookie monster will be awoken.

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Espresso Black Pepper Double Chocolate Cookies

by Two Green Peas

Prep Time: 10min

Cook Time: 12min

Keywords: dessert vegan nut-free chocolate cookie

Ingredients (20 small cookies)

  • 7 tbsp vegan butter (such as Earth Balance) + 1 tbsp olive oil
  • 3/4 cup brown sugar
  • 1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
  • 1 tsp espresso powder
  • 1/8 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup + 2 tbsp all purpose flour
  • 3 tbsp cocoa powder
  • 1/2 cup dark chocolate chips
  • pinch of salt

Instructions

1. Preheat oven to 350 and line a baking sheet with parchment paper.

2. Mix flax egg and water in a small bowl to form the ‘flax egg’. Set aside to thicken for approx. 1-2 minutes.

3. Using an electric mixer or stand mixer beat vegan butter until fluffy.

4. Add brown sugar and beat 1-2 minutes until creamy, then beat in the flax egg.

4. Beat in the remaining ingredients and fold in the chocolate chips.

5. Shape dough into balls and place on the baking sheet. Bake for approx. 12 minutes.

6. Transfer to cooling rack and cool for at least 10 minutes.

[Adapted from OhSheGlows Vegan Chocolate Chip Cookie Recipe]

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Hope you are having a great week, enjoy 🙂

xo Jessica

Comments

    • twogreenpeas says

      Not strong – it’s a really subtle flavour, if you don’t know what’s in it you may not even guess black pepper. It’s just a tiny bit of spice, a little bit of a savoury edge to the chocolate…you could compare it to a mayan chocolate flavour but this is much less spicy than using cayenne. I was struggling with how to describe the taste though, so if you give the recipe a try let me know your thoughts 🙂

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