As you can see my "Recipe Wednesday" trend has quickly fallen apart..HOWEVER who says you can't hop back on the train a day later? Nobody I tell ya' nobody! So here we are, on this lovely Recipe Wednesday - Thursday.. it's especially lovely because I am bringing you all something sweet (and who can say no to that?!). For those of you that know me well you're well aware that I LOVE to indulge in sweets. In a perfect world [to me at least] the nutritional diagram in the shape of a pyramid (aka the food pyramid) issued by the USADA (United States Department of Agriculture) sweets would be one of the main components of a healthy diet. Although I strongly disagree with the USDA's food pyramid, I would indeed be pretty excited to see desserts plastered all over that diagram. HOWEVER, that's not an ideal way to stay healthy and keep our bodies functioning properly so we must improvise and folks, that is what I have done here. My search for a really good, chewy, chocolately, healthy, vegan, gluten free cookie has come a long way. No one on the planet can deny a chocolate chip cookie let's be honest here, and if they can well...then they're obviously lying to themselves because the chocolate chip cookie is a staple in the dessert world. I LOVE a good chocolate chip cookie, although it isn't that easy to find one that's both gluten free and vegan, as well as not hard as a rock. This brought me to start experimenting on my own and I must say...these are SO GOOD. Although the outcome was fantastic, I did struggle at first to find ways to maneuver over using eggs in this recipe..thank god Google has every answer to every possible question on the planet. So for your reference and because every post needs a fun fact: one can easily replicate an egg with two simple ingredients (it doesn't get any easier than this) ground flax seed and water! To make what I call a "Flax Egg", one must simply combine 1 TBSP of ground flax seed in a bowl with 3 TBSP of water and allow it to sit for roughly 15 minutes....it literally doesn't get any easier than that. Although you might not obtain the same flavor as an egg itself, you will get the texture and consistency that you would get from an egg. HOW WILD! So let me make this short and sweet and cut straight to the recipe because I'm extremely excited to share this with you all! Ingredients 1.) 1c Gluten Free Flour 2.) 1c Oats 3.) 1/2 tsp baking powder 4.) 1/2 tsp baking soda 5.) 1/2 tsp ground flax seed (this is only for the cookie, you'll need more for the egg) 6.) 1/4 tsp salt 7.) 1tbsp cinnamon 8.) 1c vegan chocolate (at least 70% cacao, no dairy added) 9.) 1/4c + 2tbsp melted coconut oil 10.) 1/4c pure maple syrup 11.) 1/4c coconut sugar 12.) 1 tsp pure vanilla extract 13.) 2 flax eggs (2 tbsp ground flax + 6 tbsp water soak for 15 min before use) Instructions 1.) Preheat ya' oven to 350 degrees Fahrenheit 2.) Line your baking sheet with parchment paper (or I used rubber baking mats) 3.) Mix your flax seed with water and set aside for 15 mins 4.) In a separate bow mix together all of your dry ingredients, set that puppy aside 5.) In ANOTHER bowl mix together all your wet ingredients (that includes sugar) 6.) After the 15 mins, add your flax eggs to your wet ingredients 7.) Mix the wet ingredients into your dry ingredients 8.) Scoop your "dough" into balls (as best as you can) and when you place them on your baking sheet, sculpt them into circles as best as possible and press them down because they aren't going to flatten much at all 9.) Bake for about 8-12 minutes and WA-LA! You're done! I hope you enjoy these guys as much as I did...considering I ate almost the entire container on my own...Enjoy the treats and don't forget that you too can indulge in sweets! Until next time... Stay Green, Amanda
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January 2018
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