Vegan Truffle Cookies

Product Description

Ingredients

1 tablespoon flaxseed meal
3 tablespoons warm water
¹⁄₂ cup vegan butter, softened
³⁄₄ cup sugar
1 teaspoon pure vanilla extract
1 cup all purpose flour
¹⁄₃ cup unsweetened baking cocoa
1 teaspoon espresso powder, optional
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon salt
12 Raspberry Plant-Based Truffle Bars
5 Dark Chocolate Hearts or half of an organic dark chocolate bar, chopped and melted
¹⁄₂ cup freeze dried raspberries, finely chopped

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl combine the flaxseed meal and warm water and stir. Set aside for 5 minutes.
Meanwhile, using a handheld mixer or stand mixer combine the vegan butter and sugar in a large bowl until well mixed, approximately 2 minutes.
Add the flaxseed meal mixture and vanilla to the bowl and continue to mix until combined.
Sift the flour and cocoa powder into the bowl, add the espresso powder if using, baking powder and salt and mix until just combined.
Scoop 2 tablespoons (1 oz) of dough 2 inches apart onto the prepared baking sheet and bake for 8-10 minutes.
Remove the cookies from the oven and let cool on the baking sheet for 3 minutes. Gently press a truffle into the center of each cookie. Transfer the cookies to a wire rack to cool completely and let the chocolate set, at least 1 hour.
Once the cookies have cooled, drizzle with the melted chocolate and sprinkle with raspberry dust.