There is a great store near my house called Strictly Gluten Free where I found my favorite gluten-free pasta and a great selection of vegan products. I buy Shiloh GF Almond Flour for my MIllion Dollar Fudge and the rest for a veganized version of the cookies on the back of the bag. They are so good, sort of like a macaroon, crispy on the outside and soft on the inside. And they go quick in my house!
makes 12 cookies
1 1/2 cups almond flour
1/2 cup vegan chocolate chunks
1/4 cup + 1 tablespoon vegan cane sugar
1/2 teaspoon vanilla powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sunflower oil
2 flax eggs (1 flax egg = 1 tablespoon of ground flax + 3 tablespoons water)
Make the flax eggs. Line a baking sheet with parchment paper and preheat the oven to 375.
Add the dry ingredients into a mixing bowl. Mix together with a fork. Add the oil and flax eggs. Mix until combined.
Using an ice cream scooper (mine is about 3 tablespoons), drop the batter onto the baking sheet. Bake for 12 to 15 minutes until the edges are brown. Let cool. Enjoy!
I usually use Enjoy Life mini vegan chocolate chips but I also love to use regular size vegan chips. Shiloh makes them and so does Whole Foods. Today we made our dense and chewy peanut butter chocolate chip for cookie Saturday!
makes about 24 cookies using a 3 tablespoon ice cream scooper
1 3/4 cups whole wheat pastry flour
1 cup vegan cane sugar
1/4 cup vegan brown sugar
1 teaspoon vanilla powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup peanut butter (room temperature)
4 flax eggs (1 flax egg = 1 tablespoon ground flax meal + 3 tablespoons water)
1/2 cup sunflower oil
1 cup vegan chocolate chips
Preheat oven to 350. Line a baking sheet with parchment paper. Whip up the flax eggs and set aside.
Sift the flour into a big mixing bowl and add all of the dry ingredients. Mix together with a fork. Add the peanut butter, flax eggs, and oil and mix well. Add the chips and mix thoroughly.
Using the ice cream scooper, pack the dough into the scooper by pressing it against the side of the bowl to keep the chips in the scooper. Scoop the cookies onto the baking sheet and bake for about 30 minutes until just browning. Enjoy!
My friend Anja made these cookies for Valentine’s Day and posted them on her blog Cakeworthy.com and we just had to make them vegan. They are so easy even my son and husband got in on the cookie action. These are definitely in the Valentine’s Day repertoire going forward.
1.5 oz. freeze dried strawberries
2 1/3 cup flour
3/4 cup powdered sugar
3 sticks of Earth Balance
1 cup mini vegan chocolate chips
Process the strawberries into a powder in the food processor.
Place the strawberry powder into a mixing bowl (I used my KitchenAid Artisan mixer.) Add rest of the ingredients and mix on low until a dough forms.
Line a baking sheet with parchment paper. Make sure it fits flat in the freezer.
Flour a clean surface and a rolling pin. Roll out the dough as thinly as possible. Using a heart shaped (or other shape) cookie cutter, cut out the cookies and place on the baking sheet.
Freeze for 15 minutes (which will prevent the cookies from spreading.)
Pre-heat oven to 350.
Bake 17 to 20 minutes or until the edges brown very slightly. Let cool. Enjoy!