Chocolate truffle cookies...

I'm a sucker for chocolate, but who isn't, even if only from time to time. Baking those little truffle cookies was really a "spur of the moment". At that stage, I was already in the kitchen for better part of the day (cooking and cleaning afterwards...), but whenever I have a a day off, I just can't imagine it without baking something sweet - being it a big cake, cupcakes or small cookies like those. So, taking into consideration that I wanted to bake something quick and easy, I've settled for chocolate truffle cookies.

chocolate truffle cookies

These cookies are super easy to make (just make sure you keep the dough in the fridge for minimum 30 minutes before shaping the cookies, or otherwise it will be very sticky and messy business...). The only problem - not enough of them! 

Next time I'm making them from at least double the batch, as they disappeared immediately. Once they were cool enough for my two little girls to eat, they devoured 5 each immediately, can't say I didn't took part in the eating process too ;)

hummingbird bakery chocolate cookies

How to make it...


- 80 g plain flour
- 25 g cocoa powder
- 1/2 teaspoon baking powder
- 90 g caster sugar
- 25 g vegan unsalted butter, cut into small cubes (like Flora)
- 1 flax egg (1 tablespoon ground flax seeds with 3 tablespoon water, whisk together until thick and foamy)
- 10 ml of amaretto or vanilla extract
- 50 g icing sugar (to coat)


- Line a baking tray with parchment paper.
- Sift the flour, cocoa powder and baking powder into a medium mixing bowl then stir in the sugar.
- Using your fingertips rub the butter into the dry ingredients until the mixture forms a sandy consistency with no large lumps of butter. 
- In a jug mix the flax egg and vanilla (or amaretto) and stir it into the other ingredients. It may seem dry at first, but keep mixing.
- Once the dough comes together wrap the dough in cling film and chill for half an hour.
- Preheat the oven to 180C. 
- Sift the icing sugar into a bowl. 
- Make balls from the chilled dough the size of walnuts, approximately 1.5 inch in diameter, then toss each one in the icing sugar till coated completely. 
- Place onto the baking tray, and bake for 10 to 12 minutes until firm to touch.
- Take out of the oven and leave to cool slightly on the tray before transferring to a wire rack to cool completely.


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Pozdrawiam, Anula.