Sparkling Sugar Chocolate-Coated Cookies & the Boston Marathon

Sparkling Sugar Chocolate-Coated Cookies & the Boston Marathon (vegan, dairy-free)
I grew up in Boston. I went to college in Boston. I don’t live there now, but Boston will always be my hometown. So I am in a good position to know that Boston is also home to the sugar cookie. Bakeries abound there dedicated to the sugar cookie.

One of my favorites was in a marketplace downtown there called “Faneuil Hall.” My friends and I would head there first on every excursion to grab a cookie to munch while we walked the market.

They actually made all flavors of sugar cookies, not just vanilla. And although this recipe here is traditional vanilla, I think perhaps I might in the future try for my favorite from that bakery, a chocolate cardamom sugar cookie.

Anyway, one year, in my 20s, I was preparing to run the Boston Marathon for charity, not officially.
It was in support of a charity dear to my heart, and it was to be my first marathon and I was wildly excited.

How to NOT to Train for Boston Marathon

I had been running for years, but typically only 3 miles or so a few times a week. To train for this 26+ mile run, I stepped up my runs to 3-miles daily and 7 miles once a week.

Later, I was told I probably didn’t train hard enough, at least long distance.

They might have been right?

The day of the marathon came, and I headed there with ride-home subway money zipped in my wind-breaker pocket.

How NOT to Get Home After Running a 26+ Mile Marathon

Yes, I actually expected to take the subway home when I reached the finish line. (Needless to say, no one had warned me about the jelly legs I would experience after 26+ mile run.)

Don’t ask me why I didn’t arrange a ride or ask a friend to join me – I guess I was very much into doing my own thing at that time.

Anyway, I put on my charity bib, joined the unofficial runners at the back, and we were off!

The weather was stunning, quintessential New England spring, cool and dry.

I was running well, even bumped into a famous Boston district judge who I knew from work. And as I inevitably tired, I was somewhat refreshed by the tiny cups volunteers offered runners as we passed their tables.

But by the time I had neared Heartbreak Hill, about 20 miles in to the 26+ mile race, I was fading fast.

I was not just tired.

How I DIDN’T eat My Nikes During Boston Marathon

I remember so many feelings that I can’t even list them all, but the memory is still strong. The biggest was that I felt so hungry that the image of me eating my Nike sneaker actually entered my head.

So imagine my joy when I saw a little bakery off the path, with its door open and a number of people crowding around the tiny counter.

I jogged right in, and kept jogging in place as I handed over my subway money for a sugar cookie.
No. Cookie. Ever. Tasted. So. Good.

And so that is why sugar cookies will always hold a special place in my heart.

The Cookie  That Helped Me Finish Boston Marathon

In this variation, I decided to coat them with a dark chocolate, 85% cacao in fact.

And as if there was not enough sugar, I decided to top them with a heavy coating of diamond-tiara-worthy sparkling sugar by our friends at Bob’s Red Mill. This sugar is like sparkling diamonds!

And hikes any dessert to a celebratorial level.

And did I finish the marathon? Yes!

Did I take the subway home? No.

Not only did I no longer have the fare, but I couldn’t have walked to the station, haha.

Luckily my lovely kind roommates were at the finish-line, cheering me to the end!

Thank you for reading.

I hope you enjoy my sparkling sugar chocolate-coated cookie recipe.

5 from 3 votes

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Sparkling Sugar Chocolate-Coated Cookies

(makes 12)

Author Dee Dine

Ingredients

Vegan Sugar Sandwich Cookies

• 1 cup gluten-free all-purpose flour
• 1/3 cups granulated sugar
• 6 tbsp powdered sugar
• 3/4 cup organic non-hydrogenated shortening
• 1/4 tsp baking soda
• 1 white chia powder egg
• 1/2 tsp vanilla powder
• 3 tbsp lime juice
• pinch of salt

Dark Chocolate Dipping Sauce

• 1 bar (3.5oz) dark chocolate bar (85% cacao) (I used this vegan brand)
• 1 tsp coconut oil

Instructions

Instructions

To make cookies

1. Preheat oven to 350F. Line a cookie sheet pan and set aside.
2. Grind 1 tbsp of white chia to a powder using the back of a spoon, stir in 2 tbsp of water and set aside for it to gel.
3. Stir in a bowl the flour, soda, salt, vanilla powder. In another bowl, use a mixer (I used a hand-mixer) to combine the sugars and shortening. Then add the chia egg, and mix to combine.
4. Bake them 9-11 minutes or until you see the cookie edges appear dry. You want the center to be soft; it will harden as the cookies cool.

Make the Dipping Sauce

1. Break up the bar, put the pieces and the tsp of coconut oil in a micro-wave safe bowl, and zap it for 60 seconds. Stir the melted chocolate until completely smoothie.
   

2. Dip cooled cookies, and sprinkle immediately with the sparkling sugar. Store in a cool dry place in an air-tight container.
   

Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own. I do recommend you try Bob’s Red Mill products, you will be so inspired by all their healthy unique products!

Dee Dine

Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.