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Coffee Bites

Posted By Suzanne McMinn On October 21, 2010 @ 1:05 am In Cookies,The Farmhouse Table | 17 Comments


These are tasty little bites of coffee and chocolate and rum (that’s optional, but why not live a little?). I started with a recipe I found in an old cookie cookbook when I was searching for a vegan treat to make this week for Weston’s girlfriend. The recipe wasn’t actually vegan, but at least it didn’t have eggs! So I figured I could work with it. Only then I made them and they tasted like I might as well have baked a mud patty. But hold on! I changed this and changed that, and added that and added this, and I kept going until I made the most delicious little vegan cookie I’ve ever tasted.


And the girlfriend approved! I could hardly wait to have her taste them. I was excited.

There are three different kinds of sugar in these cookies because one kind just isn’t enough. I restrained myself from adding even more chocolate, but you can if you want to. These are really good with coffee or ice cream or just by themselves. They’re a little addictive, sorry. You can’t eat just one. And you don’t have to be a vegan to love them. In fact, don’t even tell anyone!

Note: Be sure to read labels on margarines and chocolates to make sure they’re vegan if you’re trying to be sure of that. If you don’t care at all, then feel free to use butter!


How to make Coffee Bites:

1 cup margarine
2/3 cup powdered sugar
1/2 cup brown sugar
1/3 cup sugar
1 tablespoon instant coffee crystals
2 teaspoons vanilla
1 tablespoon rum or 1/2 teaspoon rum extract (optional)
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
1 ounce semi-sweet chocolate, finely chopped
sugar for sprinkling

Preheat oven to 400-degrees. Beat margarine in a mixing bowl for 30 seconds. Add all the remaining ingredients except for the flour and chocolate and mix well then add the flour and chocolate; mix again. Drop by small spoonfuls onto a greased cookie sheet. Sprinkle tops with sugar.

Bake at 400-degrees for 15-20 minutes, until the edges are crispy. (This cookie must be cooked crisp or the insides will be doughy.) Your baking time may vary slightly depending on how big or small you make the cookies, so keep an eye on ’em. Cool on a wire rack.

Eat in one sitting.

I’m just kidding! Maybe.

*Makes approximately 3 dozen cookies.

See this recipe at Farm Bell Recipes and save it to your recipe box.


See All My Recipes


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