Vegan Chocolate & Juniper Cookies

Total Time: Less than two hours

Yield: about 24 1oz cookies


Cookie Ingredients:

  • ½ cup shortening

  • 1 cup sugar

  • 1 tablespoon cornstarch + 1 tablespoon water

  • ¾ cup vegan milk - I used oat milk

  • 1 teaspoon vanilla

  • 1 ¾ cup flour

  • ½ cup cocoa powder - make sure it’s vegan friendly! I use Hershey’s Cocoa Powder.

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 15 juniper berries - crushed well

Glaze Ingredients:

  • ¼ cup vegan butter - I used Earth Balance

  • 1 cup powdered sugar - sifted

  • 2 tablespoons warm water


Instructions:

  1. Mix the cornstarch and water - this is your egg replacer

  2. Crush the juniper berries - I used a mortar & pestle

  3. Beat together the shortening, sugar, and vanilla

  4. Add the vegan milk to the sugar mix and beat well

  5. Combine all dry ingredients and juniper berries - mix well and then thoroughly mix with the sugar mix

  6. Cover the dough and let chill in fridge for one hour

  7. Preheat oven to 400 degrees

  8. Roll cookies into 1oz balls and then flatten into a puck - place in oven for 5 minutes

  9. Using your finger, make an indent into the center of the cookie, rotate the tray, bake for an additional 5 minutes

  10. Remove from oven and let cool on the cookie sheet - it’s a very soft cookie

  11. Prepare your glaze - melt the butter in a saucepan on medium heat

  12. Once fully melted add the powdered sugar and mix well and quickly

  13. Add the water and continuing stirring till desired consistency is reached

  14. Slowly pour the glaze on top of the mostly cooled cookies

  15. Let the glaze set for about 10 minutes

  16. Enjoy!




I love these cookies! They’re the perfect combination of rich, fluffy, and playful. My husband started eating the cookies before I could tell him what they were and he just assumed they were chocolate cookies until I told him about the juniper. The juniper does a fantastic job of being apparent when you know it’s there but it can stay nicely disguised as well. Usually I get a little aggressive with my flavors but I really do love the subtlety of these cookies. The texture is interesting because they’re too fluffy to be a cookie and too dense to be a cake and not chewy enough to be a brownie. They’re filling and rich yet very easy to consume quickly. The texture of this cookie makes it a little more difficult to tell when it’s done so remember that it’s better to pull that tray out early than it is to leave it in for too long. 10 minutes in the oven, total, was perfect in my oven for the 1oz size. I hope you all enjoy them as much as I did!

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