Copycat Archway Cocoa Cookies

A few weeks ago, I made some Iced Animal Cookies while reminiscing about my childhood foods.  I happened to mention that I also remembered loving those Archway Cocoa Cookies.

Gosh, I remember those cookies being so big in my small hands!  I always loved their chewy texture and split tops.  My cocoa cookies - I'm proud to say - have all of those qualities!  They are impressive impostors, if I do say so myself :-)

If you're not familiar, chickpea brine is all the rage in vegan cooking right now.  You can use it as an egg substitute.  In fact, check out my vegan Chocolate & Amaretto Macaron recipe!

This recipe makes 6 very large cookies.  These cookies are perfect for one or two people, like me and my husband.  If you have a few more people to feed, double the recipe.

Vegan Copycat Archway Cocoa Cookies
Adapted from Carmel Moments

1 c. organic whole wheat pastry flour
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 c. organic non-hydrogenated shortening, like Spectrum
1 c. coconut sugar
3 T. chickpea brine, from a can of chickpeas
2 tsp. vanilla-infused bourbon (learn more about infusing your own liquors!)

organic cane sugar, for dipping

Directions
In a medium-sized bowl, combine the flour, cocoa, baking soda, and salt.  Set aside.

In a large mixing bowl, cream the shortening, coconut sugar, brine, and bourbon.  Add in the dry ingredients until everything is incorporated.

Scoop the dough on to a piece of plastic wrap or wax paper.  Using your hands, form it into a small log.  Twist the sides to seal.  Refrigerate the dough for about 2 hours.

When almost 2 hours have elapsed, preheat the oven to 350° F.  Line a cookie sheet with parchment or a Silpat.

Take the log and slice six even cookies, about 1/2 inch in thickness.  Dip one side of the cookies into some sugar.  Place the slices face up (sugar side) on the baking sheet - a healthy distance away from each other.  These cookies will spread a little.

Bake the cookies for 10 minutes.  Allow them to cool completely on the baking sheet.

Enjoy the beauty that is these cocoa cookies.  They do justice to the classic dutch Archways, but they're just a little healthier and kinder. 

Cheers!
-Aileen