These are pretty amazing. A nice alternative to streamlined Tollhouse Cookies.
1/3 cup plus 1/4 cup gluten free flour
1/8 t salt
1/4 t baking soda
2T to 1/4 cup vegan choclate chips
4T raw sugar
1/2 t vanilla extract
1 T unsweetened applesauce
1-3 T rice milk
Preheat oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone - they'll continue to cook while cooling, and so you don't want them to get hard.
I usually triple this recipe because of the size of my family.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Saturday, February 11, 2012
Chocolate Almond Macaroon Cookies
These are hands down my husband's favorite. He likes me to send them to him so he can put them in his freezer and ration them. Lol. Oh, and I triple this recipe because I have a big family that likes to eat of lot of food.
1 flax egg (1 T ground flax + 3 T water, mixed)
1/2 cup unsweetened, shredded coconut
1/2 cup almonds ground into flour
1/2 cup sucanat
1/4 cup cocoa powder, sifted
1 t baking powder
1/2 t kosher salt
2 t pure vanilla extract
2 T almond milk
1/4 cup almond butter
1/3 cup vegan chocolate chips
Preheat oven to 350 and prepare grease a cookie sheet. Mix flax egg with water in a small bowl and set aside for 5 minutes.
In a large bowl, whisk together the dry ingredients. In a smaller bowl, mix together the wet ingredients. Add wet to dry and mix well. The dough will be very, very thick, but not worry!
Stir in the chocolate chips until combined.
With wet (I usually spray them with oil), shape small balls and place on prepared baking sheet.
Bake for 14-15 minutes. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
1 flax egg (1 T ground flax + 3 T water, mixed)
1/2 cup unsweetened, shredded coconut
1/2 cup almonds ground into flour
1/2 cup sucanat
1/4 cup cocoa powder, sifted
1 t baking powder
1/2 t kosher salt
2 t pure vanilla extract
2 T almond milk
1/4 cup almond butter
1/3 cup vegan chocolate chips
Preheat oven to 350 and prepare grease a cookie sheet. Mix flax egg with water in a small bowl and set aside for 5 minutes.
In a large bowl, whisk together the dry ingredients. In a smaller bowl, mix together the wet ingredients. Add wet to dry and mix well. The dough will be very, very thick, but not worry!
Stir in the chocolate chips until combined.
With wet (I usually spray them with oil), shape small balls and place on prepared baking sheet.
Bake for 14-15 minutes. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Monday, November 21, 2011
Pumpkin Chip Cookies
Today is a perfect fall day. The weather is cool and crisp outside and my kids are out of school for the Thanksgiving break. Unfortunately, they are both feeling under the weather so we are all confined to indoors. Otherwise we would all be out working away on our gardens and other outdoor projects (they planned this on purpose). So, like a responsibile mom, I've broken out the herbs and other potions to get these little darlings better asap. However, my sweet tooth is screaming for something right NOW! I found a recipe and made a few adapations so that the vegan-ness of our situation can be accomodated. Actually, these cookies turned out AWESOME!!
Ingredients:
2/3 c. brown rice flour
1/3 c. spelt flour
1/2 c. sorghum flour
1/2 c. corn starch
1/2 Tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan or guar gum
Mix together dry ingredients, then add in:
1 tsp baking soda dissolved in 1 tsp almond milk
1 c. fresh, creamed or canned pumpkin
1/2 c. light olive oil
1 Tbsp. vanilla
1/4 c. honey
1/4 c. molasses
1 c. vegan chocolate chips
Your mix is going to be very sticky, coat your hands in some of the same oil you used in the batter and roll your dough into small balls. Bake in a 350 degree oven for 10 - 15 minutes depending on your oven.
Ingredients:
2/3 c. brown rice flour
1/3 c. spelt flour
1/2 c. sorghum flour
1/2 c. corn starch
1/2 Tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan or guar gum
Mix together dry ingredients, then add in:
1 tsp baking soda dissolved in 1 tsp almond milk
1 c. fresh, creamed or canned pumpkin
1/2 c. light olive oil
1 Tbsp. vanilla
1/4 c. honey
1/4 c. molasses
1 c. vegan chocolate chips
Your mix is going to be very sticky, coat your hands in some of the same oil you used in the batter and roll your dough into small balls. Bake in a 350 degree oven for 10 - 15 minutes depending on your oven.
Wednesday, November 16, 2011
Vegan Blondies
I was feeling a tidge bit domestic this Saturday and started frolicking around on my computer for great vegan desserts. I have discovered that my twins both have food sensitivites and am really striving to provide good tasting, healthy foods for them - no small task. However, I stumbled upon this recipe on a blogsite called "Chocolate Covered Katie". Catchy name and she's absolutely adorable. These blondies didn't last long. They were absolutely amazing (hence the reason they are featured here, lol).
(makes 15-20 squares)
1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
3/4 tsp baking powder
1/8 tsp baking soda
heaping 1/8 tsp salt
3/4 cup brown sugar (I substituted Stevia here)
1-2 tsp vanilla extract
1/4 cup ground flax (20g)
1/4 cup peanut butter (my son has a pretty bad peanut allergy so we used almond butter)
optional: 1/3 cup chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)
(makes 15-20 squares)
1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
3/4 tsp baking powder
1/8 tsp baking soda
heaping 1/8 tsp salt
3/4 cup brown sugar (I substituted Stevia here)
1-2 tsp vanilla extract
1/4 cup ground flax (20g)
1/4 cup peanut butter (my son has a pretty bad peanut allergy so we used almond butter)
optional: 1/3 cup chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)
Sunday, November 13, 2011
Raw Chocolate Fudge
Holy mackeral! This was absolutely fabulous. I found this recipe while playing around with Pinterest (btw, if you haven't gotten on board with Pinterest, you haven't gotten on board!). There are several different sites that have this delicious easy dessert but I kind of adapted it to my liking. I brought this to a potluck last night and it went over really well. Several of my friends said that it reminded them of Andes Mints. Yum!!
2 VERY ripe bananas
1/2 cup dark chocolate cocoa powder
3/4 cup coconut oil
1/2 cup shredded raw coconut
about 6 drops peppermint extract
3 droppers full Sweet Leaf chocolate flavored stevia
Place all the ingredients in a Vitamix (or food processor) and blend them until they are smooth. Spread the mixture in a container (pie plate, 8 x 8, 11 x 14 etc) depending on how much you are making. This can set overnight in the refrigerator or for a quicker set it can be placed in the freezer for a couple of hours. It needs about 20 minutes to thaw before serving.
Optional: Cacao nibs or spearmint sprigs on top
Note: I tripled this recipe for the 11 x 14 pan that I brought to the potluck. It was perfect.
2 VERY ripe bananas
1/2 cup dark chocolate cocoa powder
3/4 cup coconut oil
1/2 cup shredded raw coconut
about 6 drops peppermint extract
3 droppers full Sweet Leaf chocolate flavored stevia
Place all the ingredients in a Vitamix (or food processor) and blend them until they are smooth. Spread the mixture in a container (pie plate, 8 x 8, 11 x 14 etc) depending on how much you are making. This can set overnight in the refrigerator or for a quicker set it can be placed in the freezer for a couple of hours. It needs about 20 minutes to thaw before serving.
Optional: Cacao nibs or spearmint sprigs on top
Note: I tripled this recipe for the 11 x 14 pan that I brought to the potluck. It was perfect.
Tuesday, August 16, 2011
Chocolate Zucchini Cake - Vegan!
3 cups gluten free flour
1/2 cup raw sugar
1 t. sea salt
1-1/2 t. baking soda
1/2 cup cocoa
1/2 cup honey
1/2 cup coconut oil
2 t. vanilla
2 t. vinegar
1 cup water
3 cups zucchini - shredded
Set oven to 350 degrees. Mix together dry ingredients. Add remaining ingredients, beat on medium speed until smooth. Bake in greased 9 x 13 25-30 minutes.
*Do NOT over bake. Better if slightly undercooked
*Can add a couple Tablespoons flaxseed oil
*For stronger chocolate flavor add 1-2 tablespoons more cocoa (suggested)
*Make sure to bake right away so the baking soda and vinegar stay active (add vinegar last)
1/2 cup raw sugar
1 t. sea salt
1-1/2 t. baking soda
1/2 cup cocoa
1/2 cup honey
1/2 cup coconut oil
2 t. vanilla
2 t. vinegar
1 cup water
3 cups zucchini - shredded
Set oven to 350 degrees. Mix together dry ingredients. Add remaining ingredients, beat on medium speed until smooth. Bake in greased 9 x 13 25-30 minutes.
*Do NOT over bake. Better if slightly undercooked
*Can add a couple Tablespoons flaxseed oil
*For stronger chocolate flavor add 1-2 tablespoons more cocoa (suggested)
*Make sure to bake right away so the baking soda and vinegar stay active (add vinegar last)
Saturday, September 26, 2009
Pumpkin Whoopie Pies with Cream Cheese Filling
We are making this for a dessert tonight for a fun party we are doing. If this turns out yucky, I'll delete it off my blog by tomorrow. If it is "to die for" it will still be here.
1-1/2 cup non hydrogenated vegetable shortening
2 cups sugar
2 t. molasses
2 t. vanilla extract
1-1/2 cups pumpkin puree (I use canned to make it simple)
4-1/2 cups all purpose flour
1 egg
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 t. nutmeg
1/4 t. allspice
1/4 t. cinnamon
Cream Cheese Filling Ingredients
1/2 container Tofutti Better than Cream Cheese
2 cups powdered sugar
2 T. Earth Balance
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
Cream shortening and sugar together, using a stand mixer if available. You can also do it by hand. Add molasses and vanilla and beat well. Add pumpkin puree and whip until incorporated (don't worry if the fat doesn't mix in completely).
In separate bowl, combine all the remaining ingredients and mix well. Add this dry mix to the wet until all incorporated. It will make a stiff batter.
It is easiest to use an ice cream scoop that has a release lever to drop the dough onto your cookie sheet.
Wet your fingers and gently flatten the dough balls. This will prevent your pies from tipping over by creating a semi-flat surface for them to rest on.
Bake for 10-13 minutes or until toothpick inserted comes out clean, and the tops spring back when pressed in the center.
Remove cookies fromt the cookie sheet as soon as they come out of the oven to prevent over-baking. Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming. Prepare the filling while your cookies are cooling.
Cream Cheese Filling
Whip ingredients together until smooth. Set aside or refrigerate until use.
Put filling in a zip-loc bag and slice off the corner to pipe the filling into the center. You don't need that much filling per pie. Make sure the sides of the cookies that were touching the cookie sheet are the side that touch the filling.
Make "sandwiches" by putting the filling on one cookie and placing the other cookie over the top.
Traditional whoopie pies are chocolate. These would be awesome with some mini chocolate chips mixed in, or perhaps some melted chocolate drizzled over the top. Store them wrapped in plastic wrap or in an air-tight container to keep them soft.
1-1/2 cup non hydrogenated vegetable shortening
2 cups sugar
2 t. molasses
2 t. vanilla extract
1-1/2 cups pumpkin puree (I use canned to make it simple)
4-1/2 cups all purpose flour
1 egg
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 t. nutmeg
1/4 t. allspice
1/4 t. cinnamon
Cream Cheese Filling Ingredients
1/2 container Tofutti Better than Cream Cheese
2 cups powdered sugar
2 T. Earth Balance
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
Cream shortening and sugar together, using a stand mixer if available. You can also do it by hand. Add molasses and vanilla and beat well. Add pumpkin puree and whip until incorporated (don't worry if the fat doesn't mix in completely).
In separate bowl, combine all the remaining ingredients and mix well. Add this dry mix to the wet until all incorporated. It will make a stiff batter.
It is easiest to use an ice cream scoop that has a release lever to drop the dough onto your cookie sheet.
Wet your fingers and gently flatten the dough balls. This will prevent your pies from tipping over by creating a semi-flat surface for them to rest on.
Bake for 10-13 minutes or until toothpick inserted comes out clean, and the tops spring back when pressed in the center.
Remove cookies fromt the cookie sheet as soon as they come out of the oven to prevent over-baking. Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming. Prepare the filling while your cookies are cooling.
Cream Cheese Filling
Whip ingredients together until smooth. Set aside or refrigerate until use.
Put filling in a zip-loc bag and slice off the corner to pipe the filling into the center. You don't need that much filling per pie. Make sure the sides of the cookies that were touching the cookie sheet are the side that touch the filling.
Make "sandwiches" by putting the filling on one cookie and placing the other cookie over the top.
Traditional whoopie pies are chocolate. These would be awesome with some mini chocolate chips mixed in, or perhaps some melted chocolate drizzled over the top. Store them wrapped in plastic wrap or in an air-tight container to keep them soft.
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