Valentine’s Day is celebrated in many countries and is usually celebrated on February 14th in the United States. Originally, in honor of St. Valentine in Christian and Roman traditions, it has evolved into a time to celebrate romance and to offer small tokens of affection to those we love. In honor of Valentine’s Day, I have a spicy chocolate treat for you and your loved ones.
When I try a new recipe, I will frequently make it the first time with all the regular ingredients: all purpose flour, regular sugar, real butter, eggs, etc. That way, I can taste and know what my goal is in the end for modifications. I try to eat vegan & lower glycemic index so these ingredients don’t fit with my meal plan on a regular basis; however, my hubby doesn’t have diabetes or any other health issues so he prefers “the real deal”. This way, he gets his version and I get mine.
This sweet & spicy cookie is just what is needed on a day such as this. The cayenne gives it a great kick to go along with the punch of sweet & chewy. Honestly, I was so surprised at how similar the low carb, vegan version came out. The hubs and I both agreed that everything tasted the same except for the texture. You just can’t replace the food science properties of baking with sugar and the regular cookie truly has that sugary crispy, crunchy exterior from the caramelization that takes place during baking. The lower carb, vegan version was much softer and cakey. Both are amazing and the hubs and I have reverted to our respective corners with him preferring “the real deal” and my vote going to the lower glycemic, vegan option.
- 1/2 cup Earth Balance (vegan butter substitute)
- 1/4 cup Whey Low Gold (low carb, brown sugar substitute)
- 2 Tbsp Whey Low Granulated (low carb, sugar substitute)
- 3/4 cup whole wheat pastry flour
- 1/2 tsp cayenne
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1 flax egg (vegan egg substitute)
- 1/2 tsp vanilla extract
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees F.
- Prepare flax egg (stir together one Tbsp ground flax seed with 3 Tbsp water and set aside).
- Using a stand mixer on medium high, cream together butter, granulated sugar & brown sugar until light & fluffy, about 5-7 minutes.
- Prepare baking sheets with parchment paper or lightly coat with butter/oil.
- Whisk together dry ingredients (flour, cayenne, baking powder, sea salt) in a medium bowl.
- When wet mixture is sufficiently creamed, turn down speed & add egg/vanilla, mixing until just incorporated.
- Mix in the dry ingredients, until just incorporated.
- Mix in the chocolate chips. If you want to leave the chips whole then do this by hand. I prefer to add them to the stand mixture so they break up a little.
- Drop dough by tsp onto the prepared baking sheets.
- Bake about 8 - 12 minutes, until golden brown around the edges. (I baked these at 11 minutes when making the version above but only baked them for 8 minutes when using regular flour, eggs, butter, sugar).
- Makes about 24 cookies.
Recipe adapted from The Golden Book of Cookies by Barron's