Almond Cookies with Chocolate Chips

almond cookies with chocolate chips

almond cookies with chocolate chips

These cookies started out as a desire to make gluten-free thumbprint cookies. After looking around I found that almond flour was a popular choice for thumbprint cookies, usually with a jam center. But after checking out a few examples I realized they would probably flatten out at altitude and not look very thumbprint-y. So I morphed a few recipes together, added chocolate chips (of course) and came up with these.

The original recipe that I started with had too much sugar for my liking, and excess sugar is bad at altitude. So, I removed some sugar. I also used less baking powder for high altitude, and added milk to counteract the dryness. The next change was to substitute vegan margarine for the shortening because I prefer the taste. Then I decorated the cookies with chocolate chips because all the best cookies have chocolate in them somewhere.

Almond Cookies with Chocolate Chips loosely adapted from SarahBakesGFFree
1 3/4 cups almond flour
1/4 cup vegan sugar
1/4 cup tapioca starch
3/4 tsp baking powder
1/4 tsp sea salt
1/4 cup vegan margarine
1/4 cup maple syrup
1 TBS almond milk
1 tsp vanilla extract
chocolate chips for decoration
Preheat oven to 350F. Line baking sheets with parchment paper. In a bowl, whisk together almond flour, sugar, tapioca starch, baking powder and salt. Mix vegan margarine, maple syrup, almond milk and vanilla in a stand mixer. Add in flour mixture and mix until combined. Place tablespoon-sized balls of cookie dough onto cookie sheet. Flatten with palm of hand. Top with a few chocolate chips and gently press into cookie dough.
Bake cookies 15 minutes, or until edges are lightly browned. Cool for 5 minutes on cookie sheet sitting on a cooling rack. Remove cookies from pan and place on cooling rack to finish cooling. Store in an airtight container. Makes 24 cookies.

Until next time, happy baking!

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Chocolate Haystack Bark

chocolate haystack barkLately I’ve been seeing recipes for chocolate bark everywhere. It’s no surprise because it’s tasty and makes a great gift. But I have also come to realize that bark should use tempered chocolate to have the right snap and be done properly. Not wanting to spend the time required to temper, I looked to haystacks which are treats with melted chocolate gluing them together. In today’s recipe I morphed those two delights to come up with my own version.

Because no baking was involved, these require no altitude changes. And as long as you use dark chocolate with minimum additives, then they are already vegan. The alterations that I made were in the basic recipe. Feel free to do the same by picking and choosing what you coat the chocolate with, such as seeds, dried fruit, dried coconut pieces, and the like. I did find that the small amount of salt on the pretzels rounded out the flavor nicely.

Chocolate Haystack Bark
8 oz dark chocolate, chopped
1 cup whole unsalted almonds, roasted
1/2 cup lightly salted gluten-free pretzels, broken into large pieces
1/2 cup brown rice cereal
Line a baking sheet with parchment paper. In a bowl set over a pan of gently simmering water, heat chopped chocolate, stirring occasionally, until it is just melted. Put almonds, pretzels and cereal into a large bowl. Pour melted chocolate over mixture and stir to combine. Let cool a minute and then pour onto baking sheet. Place sheet in fridge for 30 minutes until bark hardens. Invert bark onto a work surface and break into pieces.

Until next time, happy non-baking!

Holiday Fruited Muffins

holiday fruit muffins’Tis the season for fruitcake, although I’m not a big fan. The jewel-toned rum-soaked fruit frightens me. But in the spirit of dried fruit studded bread, I went searching for an alternative. Thus, I give you my homage to holiday fruitcake, in muffin form.

I found a recipe for a bread that contained both dried and fresh fruit with the idea that the fresh fruit would lighten it. I then changed it up so the fresh to dried ratio was higher. For altitude I added a bit of flour and reduced the leaveners. For dryness at altitude I added more milk. Then, to combat the possibility of collapse, I made them into muffins.

Holiday Fruited Muffins loosely adapted from Peaceful Dumpling
1 cup whole wheat flour
1 cup + 1 TBS all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
dash salt
3 TBS sucanat
2 tsp cinnamon
1/4 tsp nutmeg
1 small apple, cored and cut into small chunks
4 Medjool dates, pitted and cut into small pieces
1/3 cup dried blueberries
1 cup + 2 TBS non-dairy milk
1 tsp apple cider vinegar
Heat oven to 350F and line a muffin tin with paper liners that have been lightly sprayed with oil. In a bowl, mix together milk and vinegar and let sit. In a large bowl, combine flours, baking powder, baking soda, salt, sucanat, and spices. Add apple, dates, and blueberries. Add sour milk to flour bowl and quickly combine. When just combined, transfer to muffin tin. Bake for 16-18 minutes or until toothpick comes out clean. Makes 1 dozen.

Until next time, happy baking!

Chocolate Chip Shortbread

chocolate chip shortbreadToday, December 4, is National Cookie Day. In honor of that glorious day I had to bake cookies. It’s a busy time of year, so to make things simple I found a cookie that bakes in a pan. This eliminates the need to spoon out dough and keep shoving trays into the oven. So hurrah for Cookie Day and easy cookies.

To make the recipe vegan I used vegan sugar and vegan chocolate chips. To adapt for the dryness at altitude I added some milk. The last change I made was to make the cookies a bit healthier by using half all purpose and half whole wheat flour. The trouble was they were so healthy my husband and I finished off most of the pan in one sitting. Maybe not so healthy after all, but oh so good.

Chocolate Chip Shortbread adapted from Earth Balance’s website
1/2 cup Earth Balance® Original Buttery Spread
1/2 cup vegan sugar
1 tsp vanilla extract
1/2 tsp non-dairy milk
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
1/2 cup mini vegan chocolate chips
Preheat oven to 350F. In a stand mixer or with an electric hand mixer beat together the buttery spread and sugar until light and fluffy. Beat in vanilla and milk. Add in flours and salt. Stir in mini chocolate chips. Press dough into ungreased 9×9” baking pan. Bake for 15-17 minutes until edges are golden brown. Let pan cool. Slide a spatula around the edges and turn cookie out onto a cutting board. Cut cookie into bars or triangles.

Until next time, happy baking!