filed under: baking, cooking, food, green holiday ideas for kids, healthy recipe, how-to, recipe, snack, vegan cooking, vegetarian
The real Blarney Stone is located in a castle in Ireland, and those who visit are encouraged to give the stone a kiss (by bending over backward, no less) in order to get the gift of gab. While we don't encourage eating the cookies in that position, they are definitely a quick and easy dessert that no one has to bend over backward to make! The recipe doubles easily so the cookies are a fun treat to bring to a party. Read on for the recipe for making Blarney Stone cookies.
1. Gather the ingredients.
- 1 1/2 tsp egg replacer
- 2 Tbsp water
- 1/4 cup and 2 Tbsp sugar (preferably coconut palm sugar), plus extra for rolling
- 2 Tbsp nondairy milk
- 1/8 cup nondairy butter, cut into small pieces
- 1 tsp molasses
- 3/4 cup all-purpose gluten-free flour
- 1/4 tsp xanthan gum
- sprinkle of salt
- 1/4 tsp baking powder
- 2 Tbsp cocoa powder
- 3/4 tsp cinnamon
- confectioner’s sugar, for dusting
2. Put the wet ingredients together.
In a small food processor (or using a hand mixer in a small bowl), blend together the egg replacer and water until frothy. Add the sugar, nondairy milk, molasses, and nondairy butter and blend well until thick.
3. Make the rest of the dough and refrigerate.
Place gluten-free flour, xanthan gum, salt, baking powder and cocoa powder in a medium-sized bowl. Mix well. Add wet ingredients to the dry and stir with a spatula until well-combined. Wrap the dough in plastic wrap and refrigerate for 30-45 minutes.