25g(2 tbsp)vegan plain full-fat yogurtI use Riviera coconut yogurt
160g(1 ⅓ cups)unbleached all-purpose flour
15g(2 tbsp) good quality unsweetened cocoa powder, sifted
¼teaspoonfine sea salt
My favorite garnishes
½cupvegan tempered dark or white chocolateor dark Prima coating, optional
10 to 12whole candied cherries, sliced in halfoptional
2crushed large candy canesoptional
Instructions
Chocolate cookie dough
Preheat your oven to 160C (325F).
In a large bowl, with a mixer or by hand with a sturdy wooden spoon, cream together the margarine and powdered sugar until smooth.
Add the yogurt and salt, and mix until incorporated.
Add the flour and cocoa powder all at once and stir until the flour is all incorporated. Do not overmix. Transfer the dough in a pastry bag with a large star pastry tip, or into a cooky press.
Line a baking tray with some parchment paper, or a silicone liner, and pipe rosettes in rows. If using, garnish with half of a glazed cherry in the middle.
Bake for 11 to 13 minutes, or until the bottom of the cookie looks dry and it can be lifted from the paper as one unit with a knife.
Garnish
If using, leave the cookies to cool completely before dipping halfway in chocolate and sprinkle some crushed candy canes on top of the chocolate. Leave to set completely before eating them or gifting them. Enjoy!
Notes
Keep in an airtight container for up to 1 week, or frozen for up to 3 months.