Summer is here to stay, and I’ve been on a quest of finding recipes that feature some of our favourite summertime cocktail ingredients in a new and interesting way.
This recipe was a no-brainer. Being Greek, I have learnt to love the traditional shots of Ouzo at all family gatherings, and all those licorice/anise seed/star anise candies.
Therefore the mix of melted chocolate and the distinct taste of Sambuca, with a tiny pinch of coarse sea salt will leave you wanting for more!
Perfect for the summer, these cookies are timeless and would be excellent during the Christmas holidays as well.
These are inspired, again, by Adam Sobel’s Street Vegan cookbook, but the recipe has been modified and adjusted for all my allergies and intolerances.
You will need:
- 1/2 cup semi-sweet choco chips
- 1/4 cup coconut oil
- 1/2 cup white sugar
- 2 tsp. egg replacer
- 1 tsp. baking powder
- 3 tbsp. milk
- 1/3 cup cocoa powder
- 1/2 cup sambuca
- 2 cups Cuisine Soleil all purpose gf flour + 1/3 cup
- 1/2 tsp. coarse sea salt
Start by preheating your oven at 350 degrees and preparing a baking sheet with parchment paper.
Melt your chocolate chips either in the microwave or in a bain-marie.
In a bowl, beat your melted coconut oil, sugar, sambuca, egg replacer, milk, with an electric beater for 2 minutes until creamy and thick. Add your melted chocolate chips and beat until combined. Sift in 1 cup of flour, baking powder, and salt, and beat for 60 seconds with the electric beater.
Gradually add in the rest of the flour and knead by hand, adding more a little bit at a time until you can shape balls that stay in their shape with out being too dry.
Shape them into balls the size of ping-pong balls, and flatten slightly with a fork.
Place in the oven and bake for 13 minutes.
When they are done, pull them out, transfer them to a baking rack to cool, and dust with icing sugar to give them a little ooomph!