Balsamic Weekday Cookies

When our dinner involves heating up the oven I often bake an impromptu batch of cookies for dessert. These crumbly chocolatey cookies are a result of one such occasion, whipped up in no more than 15 minutes, thus being very good value for the time spent. Balsamic vinegar and muscovado sugar enhance the cocoa flavor just enough to tip these from being just another cookie to in fact being quite a decadent weekday treat.


Adding wheat bran to cookies is a good way of making you feel like you’re baking something almost healthy without compromising flavor. This batch yields about 10 medium-sized cookies, and they keep very well in room temperature for a few days at least.

The Dry Ingredients:

  • 1 dl whole spelt flour
  • 1 dl wheat flour
  • 1/2 dl wheat bran
  • 1/2 dl dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

The Wet Ingredients:

  • 1 dl muscovado sugar
  • 3 tablespoons coconut oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy milk
  • 2 teaspoons vanilla extract

I first mixed the dry and the wet ingredients in separate bowls, and then combined in one of the bowls. The dough was dry-ish but kept together when pinched between two fingers.

I then proceeded to cover a baking sheet with baking parchment and rolled the dough into 10 balls. I flattened the cookies slightly – they only spread a little in the oven, so this is an important step. Then I baked them in 175 degrees Celsius for 8 to 9 minutes, when still soft but just slightly browned on the underside.

These cookies had a good crunch, but also a nice and chewy center – there is a risk of overbaking these, so good care should be taken.