Balsamic fudge cookies

I have been using balsamic vinegar on my salads forever. There’s something about that rich, tangy flavour that I love.

Yet I had never used it in baking until a few years ago, when I came across a balsamic fudge cookie recipe on SusanV’s Fat Free Vegan Kitchen. The chocolate and balsamic seemed like a very interesting flavour combination. And wow, is it ever! The vinegar acts as an enhancer of the chocolate rather than a discreet flavour, and I now make these cookies regularly to feed my husband’s cookies-and-tea addiction.

Balsamic Fudge Cookies | A Dash of Compassion

But there’s a problem. Over the course of the last year I have been making the transition to more organic and fair trade whole foods ingredients in my baking. As much as I love how vegan Earth Balance margarine makes for perfectly textured, melt-in-your-mouth cookies, I can no longer bring myself to use it as much as I used to (SusanV also makes a fat-free version with prunes, but that just doesn’t work for me). The white flour and the high sugar content in the recipe also turn me off.

So, I began working on recreating the recipe to include spelt flour, less sugar and no margarine. What came out of this experiment was a wonderful surprise–it turns out you can replicate that fudgy flavour in a more healthful way! I am so happy with this recipe that I have to share it with you all.

I should note, however, that the type of balsamic vinegar does make a difference in the outcome of these cookies. When I first started making SusanV’s version, I used inexpensive, no-name balsamic vinegar, and it did make a great cookie. But I was fortunate to receive a pricey bottle of aged Belazu balsamic vinegar as a gift earlier this year, and the whole bottle has since been used to make these cookies. Yes, it’s that good. If you aren’t able to get the good stuff, I recommend reducing an inexpensive brand so that it becomes thick and syrupy. Please see my note at the bottom of the recipe for instructions.

Print Print

Balsamic fudge cookies

Yield: one dozen

Ingredients:

  • 1 cup spelt flour
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup muscovado sugar
  • 2 tbsp arrowroot
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/4 cup canola or sunflower oil
  • 1 tbsp balsamic vinegar
  • 1 tsp vanilla extract

Directions:

  1. In a large bowl, whisk together the spelt flour, cocoa, sugar, arrowroot, baking powder, baking soda and sea salt.
  2. In a seperate bowl, whisk together the maple syrup, oil, balsamic vinegar and vanilla extract.
  3. Add the liquid mixture to the flour mixture and mix until just combined.
  4. Cover the bowl and refrigerate for about 20 minutes.
  5. Line a cookie pan with parchment paper and drop the dough by tablespoons onto the pan. Bake at 350 degrees for 8 to 10 minutes, or until the tops of the cookies are cracked. Cool completely on a wire rack. Store in a tightly covered tin container at room temperature.

To reduce inexpensive balsamic vinegar, pour a bottle or two into a large pot, and simmer it all down until it is reduced by about 1/4-1/6 and is thick, syrupy, and coats the back of a spoon. Be careful not too let it simmer too long or it will burn your pot! Once thickened, pour it back into one of the bottles and keep it in your pantry.

      

Subscribe

Receive new posts via email:

Follow Me

7 Responses to “Balsamic fudge cookies”

  1. Simply Life — August 31, 2010 @ 7:28 pm

    wow, those cookies look amazing!

  2. madebyjill — September 1, 2010 @ 1:43 am

    I LOVE the idea of balsamic and anything- but especially chocolate. I must make these! Thanks for the recipe.

  3. Pattycake — September 17, 2010 @ 1:16 am

    I love the alterations you made to the original recipe – these sound wonderful! I also like my cookies less sweet – love the flavorful maple syrup and muscovado in these. Good call on the fat too – these would probably be awesome with olive oil as well. Thanks for sharing :)xo Patty (Baking is Hot)

  4. Cara — September 17, 2010 @ 7:51 pm

    Balsamic vinegar is such a versatile ingredient with so many unexpected pairings. I haven't yet tried it with chocolate, and I'm so intrigued!

  5. Marika — May 26, 2012 @ 5:57 pm

    These look divine. You’re killing me with everything in your revolving blog header! :) xo

  6. Naomi — October 4, 2012 @ 3:06 am

    Hello!

    I just came across your wonderful blog! wow!!! Just a quick question are you supposed to use reduced balsamic for this recipe or was that just a little added FYI at the bottom? Just wanted to confirm before I make these little treasures!

    • Nicole — October 4, 2012 @ 10:41 am

      Thanks, Naomi! Using good-quality or reduced vinegar makes for the best flavour, but it is not totally necessary. The note is just an FYI. I hope you like them!

Leave a Comment