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 Copycat Archway Cocoa Cookies Recipe makes 6 very large cookies. These cookies are perfect for one or two people, like my husband and me. If you have a few more people to feed, double the recipe.
Copycat Archway Cocoa Cookies RecipeCourse: Uncategorized
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
- To make this Copycat Archway Cocoa Cookies Recipe, 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 of these cocoa cookies. They do justice to the classic dutch Archways, but they’re just a little healthier and kinder.