Oh my. These were wonderful! I love Texas sheet cake and these cookies did not disappoint. They are moist and perfectly drenched in chocolate icing. I might be addicted.
Texas Sheet Cake Cookies
1/2 cup Earth Balance
1/3 cup sugar
1 1/2 tsp egg replacer whisked with 2 T rice milk
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/3 cup flour blend
3/4 tsp xanthan
1/2 cup chocolate chips, melted
Icing:
1/2 cup Earth Balance
2 T cocoa powder
3 T milk
2 1/2 cups powdered sugar
Cream together Earth Balance and sugar until light and fluffy.
Add in egg replacer mixture and vanilla and mix until well blended.
Mix in baking powder and salt.
Turn mixture to low and slowly add in flour blend and xanthan gum. Dough will be thick and sticky.
Heat chocolate chips in microwave for 1 minute. Stirring after 30 seconds.
Mix melted chocolate chips into the dough.
Drop by Tablespoon-sized mounds onto parchment lined cookie sheets.
Bake for 7 minutes until cookies just appear to be set. Do NOT overbake.
Transfer to wire rack to cool.
To make icing:
Combine Earth Balance, cocoa powder, and milk in saucepan over medium heat.
Whisk until completely melted.
Remove from heat and whisk in powdered sugar.
Place cool cookies on jelly roll pan and pour the icing over them. Let them sit until the icing cools and sets up.
Makes about 24 cookies. Next time I will be doubling this recipe!
Adapted from Cookies and Cups
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