{"id":2894,"date":"2017-12-20T19:29:21","date_gmt":"2017-12-20T19:29:21","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=2894"},"modified":"2023-12-01T20:53:14","modified_gmt":"2023-12-01T20:53:14","slug":"chocolate-espresso-snowcaps","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/chocolate-espresso-snowcaps\/","title":{"rendered":"Chocolate Espresso Snowcaps"},"content":{"rendered":"
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Chocolate Espresso Snowcaps<\/h2>Recipe by By Sweet Vegan Adapted from\u00a0a \u00a0Martha Stewart recipe<\/span>Course: Holidays, Plant Based Diet, Vegan Baking, Vegan Christmas, Vegan Cookies, Vegetarian Holiday<\/mark><\/span><\/div>

Ingredients<\/h3>
  • <\/span>

    1 cup all-purpose flour<\/span><\/p><\/li>

  • <\/span>


    1\/4 cup unsweetened cocoa powder<\/span><\/p><\/li>

  • <\/span>

    4 teaspoons brewed espresso<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon baking powder<\/span><\/p><\/li>

  • <\/span>

    1\/8 teaspoon salt<\/span><\/p><\/li>

  • <\/span>

    4 tablespoons unsalted vegan butter<\/span><\/p><\/li>

  • <\/span>

    2\/3 cup packed light-brown sugar<\/span><\/p><\/li>

  • <\/span>

    Vegan Equivalent of 1 large egg<\/span><\/p><\/li>

  • <\/span>

    4 ounces bittersweet or semisweet chocolate, melted and cooled<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon non-dairy milk <\/span><\/p><\/li>

  • <\/span>

    Confectioners’ sugar, for coating<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. <\/li>
    • Cream butter and brown sugar until light and fluffy. <\/li>
    • Beat in egg-replacer until well combined; mix in cooled chocolate. <\/li>
    • While mixing gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
      <\/li>
    • Preheat oven to 350\u00ba and line two baking sheets with parchment. <\/li>
    • Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1\/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
      <\/li>
    • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and the coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
      <\/li><\/ul><\/div>