Zutaten für Italian Dark Chocolate Anise Cookie
- 1 cup semolina flour
- All Purpose Flour
- 1 teaspoon baking powder
- Anise Seed
- 1/4 teaspoon salt
- Light Brown Sugar
- 1/4 cup vegetable oil
- 2 tablespoons water
- Vanilla Extract
- Semisweet Vegan Chocolate Chips
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Zubereitung von Italian Dark Chocolate Anise Cookie
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease with non-stick baking spray.
- In a medium bowl, whisk together 1 cup semolina flour, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon anise seeds, and 1/4 teaspoon salt.
- In a separate large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup vegetable oil, 2 tablespoons water, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1/2 cup of your favorite dark chocolate chips (or chopped dark chocolate).
- Lightly oil your hands. Roll the dough into 1-inch balls and place them onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-11 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with hot tea, coffee, or soy milk!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
3g
Carbs
6g
