Valentine’s Treat: Chocolate Cookies Two Ways

Name: Fat-Free Balsamic Fudge Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 24 cookies
Ingredients: 1 cup unbleached white flour (or use gluten-free baking flour); 3/4 teaspoon baking soda; pinch cinnamon (optional); 1/8 teaspoon salt; 1/2 cup plus 1 tbsp unsweetened cocoa powder ((not Dutch-process)); 2/3 cup demerara sugar (or other vegan sugar); 1/2 cup prune puree (see note); 1/3 cup soy yogurt; 1 teaspoon vanilla extract; 1 tablespoon balsamic vinegar (see note #2); 1 tablespoon Vanilla sugar (I did this the quick way by pulverizing a vanilla bean with sugar in my blender)

February 14, 2007 By Susan Voisin 50 Comments

As soon as I saw the recipe for Balsamic Chocolate Drops at Habeas Brûlée, I knew I had to try it. Not only was I intrigued by the use of balsamic vinegar to enhance the chocolate flavor, but these fudgy cookies were also easily veganized and already lower in fat than most cookies.

So I made them one night to bring to a party—getting them out of the house so that I wouldn’t be tempted to eat too many of them myself! Made with Earth Balance margarine and soy yogurt instead of butter and yogurt, they were a decadent treat.

But I couldn’t stop there. I liked the rich, chocolaty taste so much that I wanted to see if I could eliminate the fat completely and still have a luscious—but lighter—dessert. I needed to replace the margarine, and I decided that of all fat substitutes, prune puree would complement the chocolate best.

I also added another chocolate enhancer, a pinch of cinnamon. And since prunes are sweeter than margarine, I was able to cut down on the sugar, an added bonus. The cookies came out much softer than the margarine version, almost like thin brownies or cakes. The biggest surprise was that E. and I actually preferred the no-fat version. I guess we just like our cookies soft rather than crispy.

So here are the two vegan chocolate cookies recipes—first my fat-free version and then the higher-fat version. Make some to share with the one (or ones) you love!

These vegan chocolate cookies have absolutely no added fat, but thanks to some terrific natural flavor enhancers, you won’t miss it!

5 from 19 votes

Add to Recipe Box

Fat-Free Balsamic Fudge Cookies

These fudgy-but-fat-free cookies have three chocolate enhancers: cinnamon, prunes, and balsamic vinegar. You probably won’t be able to detect any of them in the finished product, but they lend the cookies a deeper, more chocolaty taste.

Prep Time 15 minutes

Cook Time 11 minutes

Total Time 26 minutes

Servings cookies

Author Susan Voisin

Ingredients

1 cup unbleached white flour or use gluten-free baking flour
3/4 teaspoon baking soda
pinch cinnamon optional
1/8 teaspoon salt
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
2/3 cup demerara sugar or other vegan sugar
1/2 cup prune puree see note
1/3 cup soy yogurt
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar see note #2
1 tablespoon Vanilla sugar I did this the quick way by pulverizing a vanilla bean with sugar in my blender

Instructions

Preheat oven to 350 F. Cover two baking sheets with parchment paper or a silicone baking mat.
Mix the flour, soda, cinnamon, and salt together and set aside.
In a medium-sized mixing bowl, mix the prune puree with the sugar and cocoa and stir to combine. Add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it’s combined—don’t over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Using the back of a spoon, flatten each cookie slightly and sprinkle with vanilla sugar. Place them in the oven. Bake for about 9 to 11 minutes—be careful not to burn the bottoms!
Remove from the oven and lift the parchment paper or silicone mats onto cooling racks. Allow to cool completely. These taste best cold and somehow even better the next day. Makes about 2 dozen cookies.

Notes

I made prune puree simply by buying canned prunes (plums) and pureeing them in the blender. I’ve also heard of people using jars of babyfood prunes, but blending my own always made more sense to me. (Caution: don’t use dried prunes unless you soak them well before blending.)

Note #2: I used regular (i.e. cheap) balsamic vinegar, but I’m sure you’d get more effect if you follow Danielle’s instructions to make reduced balsamic.

Nutrition Facts

Fat-Free Balsamic Fudge Cookies

Amount Per Serving (1 cookie)

Calories 59 Calories from Fat 2

% Daily Value*

Total Fat 0.2g 0%

Sodium 52mg 2%

Total Carbohydrates 14g 5%

Dietary Fiber 1g 4%

Protein 1g 2%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Dessert

Cuisine Oil-Free, Vegan

Tried this recipe?Post a photo to Instagram and tag @susanffvk!

If there are people in your life who just won’t try a fat-free cookie, make them these. They’re much lower in fat than standard chocolate cookies and have the traditional crisp cookie texture.

Vegan Balsamic Chocolate Fudge Drops Cookies

5 from 19 votes

Add to Recipe Box