When I get together to see friends I always bring a tasty treat. A gluten free pal and I were going to the movies but it was too hot to whip something up using the oven. We both love dark chocolate, so I found a recipe that was no bake and gluten free and loaded with chocolate. If you take this with you when going out I do have a recommendation – have wet naps nearby. Movie theaters hate when you leave sticky chocolate handprints on their seats.
This recipe was already vegan and didn’t require high altitude baking, so it was a snap to prepare. The only change I made was to add more berries and a variety of them. They are delicious superfoods so I figured it was a good idea. As a matter of fact, all of the ingredients below are superfoods. So, indulge away.
Berry Chocolate Bundles adapted from Cherry Chocolate Almond Clusters
8 oz dark chocolate, broken or chopped into small pieces
1 TBS creamy unsalted almond butter 1 cup quick cooking rolled oats
1/3 cup raw unsalted almonds, chopped
1/2 cup dried cherries and blueberries, chopped
To a heat-proof bowl over a pot of gently simmering water, add chocolate and almond butter. Stir occasionally for 2-3 minutes, until chocolate has melted. Remove from heat and stir in oats, almonds and dried berries. Drop by rounded teaspoonful onto a parchment-lined baking sheet. Place in refrigerator until set, 20-25 minutes. Makes 2 dozen.
Once in a while I get lucky. I find a recipe that’s already vegan that doesn’t need much changing for altitude, and it works when I bake it! This recipe was one of those. My gluten free friends deserved a treat so I went searching and found this cookie recipe that didn’t need much finesse from me.
The adaptations I made were mostly due to the fact that it was a “pre-make the dry ingredients and dump” recipe. I altered the directions to make a smoother batter when the ingredients were added individually. The one nod I made to high altitude was to add more water to account for dryness, and the fact that I swapped the coconut for more oatmeal and it loves to soak up moisture.
Chocolate Chocolate Oatmeal Cookies based on Double Chocolate Coconut Oatmeal Cookies
1/2 cup unsweetened cocoa powder
3/4 cup gluten free flour blend
1/2 tsp baking soda
1/2 tsp salt
2 TBS unsweetened applesauce
1/2 cup vegan buttery spread
1 tsp vanilla extract
1/4 cup + 1 TBS water
1/2 cup light brown sugar
1/2 cup sugar
1.25 cups gluten free old fashioned oats
3/4 cup dairy free chocolate chips
Preheat oven to 350F. Line a cookie sheet with parchment paper. In a bowl, mix together cocoa powder, flour, baking soda, and salt. In the bowl of a stand mixer, cream applesauce, buttery spread, vanilla, and water. Add in both sugars and beat until creamy. Add in cocoa powder mixture and beat again. Stir in oats and chocolate chips by hand.
Let dough rest for 10 minutes so it will absorb the liquids. Drop spoonfuls of dough onto prepared cookie sheet. Bake for 17-19 minutes. Makes about 24 cookies.
Spring has finally won out in the weather where I live. Warmer temps have caused flowers to burst out, so I thought it would be nice to do an homage to the Earth’s beauty. Thinking it would be fun to decorate flower cookies, I got a cookie cutter in the shape of a tulip and went on the hunt for a sugar cookie recipe.
Truth be told, I haven’t done roll-out cookies in forever. I am more of a drop cookie gal, but this was about cookie art. So, I found a recipe that was already vegan to make things easier. The only alterations I had to make were to add water for dryness at high altitude, and to switch some of the tapioca flour to all-purpose flour because the extra water makes very fine flours turn to wallpaper paste. I chose a large Wilton cutter to have a greater backdrop for decorating, but it also made the work go faster. Use any cookie cutters you like; the bake time is a range from small to large sized cookies.
Spring Sugar Cookies adapted from Veg News
1.5 cups vegan margarine
1 cup vegan sugar
6.5 TBS water
1 TBS vanilla
4.75 cups all purpose flour
1/2 cup tapioca flour
1/2 tsp salt
Frosting of choice
In the bowl of a stand mixer, beat together margarine and sugar until light and creamy. Add in water and vanilla and beat again. Add flours and salt and mix well to form a smooth dough. Cover and chill for 1 hour or until firm.
Preheat oven to 350F. Divide dough in half and work with one half at a time; keep remaining dough covered. On a floured work surface, roll dough out to desired thickness (1/8” for crispy cookies, 1/4” for soft), cut into shapes, and transfer cookies with a spatula to ungreased cookie sheets. Bake for 8-24 minutes or until lightly browned around edges. Cool slightly before transferring to a rack to cool completely. Decorate with frosting once fully cooled. Makes 3-6 dozen cookies.
When I write blog posts, they usually include a few words about how the baked good was altered and include a recipe. Well, not this week. I have spent 8 hopeless days trying to produce an egg white based flourless cookie by using Aquafaba (the bean liquid from chickpeas). The substance makes a wonderful meringue cookie and is supposed to act in other eggy ways. I’ve used it in my super flegg egg substitute, but never as a stand-in for egg whites. It’s apparently going to require quite a few more trials.
The recipe for a flourless fudge cookie sounded like a challenge, but not as great a one as it turned out to be. The recipe called for whisked egg whites. I replaced them with whisked aquafaba and got an ooey gooey un-cookie like substance. Next I thought to whip up the chickpea water in the stand mixer to get more volume, but was still unsuccessful. Then I tried switching brands of canned chickpeas and discovered that the included brine varied immensely and a thicker liquid got me closer to a cookie but not exactly. The baked cookies were a bit gooey and rubbery at the same time, although my hubby thought they were good dipped in espresso.
So, today’s post will not include a recipe. This egg white substitution is still a failure and requires more testing. And more research. I plan to get it right one day, just not today.
My husband was craving chocolate chip cookies, which is quite the norm. I didn’t feel like churning out the same old cookie so I looked for something I could make into a chocolate chip cookie. The recipe I found was for a bar sugar cookie, but I solved that by baking it in a pie pan. I added chocolate chips and created a big chocolate chip cookie.
For altitude, the only adjustments were less baking powder and more liquid (in the form of added non-dairy milk). The more interesting changes I made were by choosing alternate forms of sugar. The recipe called for powdered sugar, but I found that I was out of the kind of powdered sugar that is used for making frosting. However, I did have several other powdered sugars. They are more expensive but have richer flavors. I tried lucuma powder here for a maltier taste. I also swapped some standard vegan sugar with sucanat for a deeper flavor. I think using mesquite powder or coconut sugar would have equally tasty results. In fact my husband thanked me for the cookie I made him which he took to be a single serving. Or, in his words, “You only made one cookie. What are you going to have?”
Chocolate Chip Sugar Cookies adapted from Vegan Sugar Cookie Bars
2/3 cup vegan buttery spread (not sticks)
3/4 cup vegan sugar
1/4 cup vanilla non-dairy yogurt
1.5 TBS plain non-dairy milk
1 tsp vanilla extract
2 cups all purpose flour
2 TBS powdered sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
Preheat oven to 350F. Place buttery spread and sugar in the bowl of a stand mixer and mix on medium speed until fluffy. Add yogurt, milk, and vanilla and mix until combined. Sift together the flour, powdered sugar, baking powder, and salt. Add dry ingredients to the mixer bowl and mix. Mix chocolate chips in with a spoon. If dough looks too dry, add a little more milk. Batter will be a little thick but smooth.
Place dough in a 9” pie plate and press batter evenly down. Bake for 27-29 minutes. Cool in pan for 15 minutes then turn out on a wire rack to fully cool. Store leftovers in refrigerator.
Do you ever have a few bananas on your counter that need to get eaten ASAP? That happens too often for me, and I don’t always want to turn them into bread. I was searching for a recipe to use up my browning produce when I came across these breakfast cookies. To polish off the bananas and have cookies for breakfast was a winning situation in my book.
For the dryness at altitude, I not only added milk to the recipe but also used less protein powder. To fend off the oiliness that can happen at altitude, I used less oil. I made a few other minor tweaks, the most notable being the use of einkorn flour instead of gluten-free flour. Einkorn is an ancient wheat that is often tolerated by those avoiding gluten and can sometimes be used instead of a gluten-free blend. And, if you don’t consume gluten, you’ll be happy to know that although buckwheat sounds as if it contains gluten, it is actually gluten-free.
Cookies for Breakfast adapted from Banana Buckwheat Breakfast Cookies in Protein Ninja
2/3 cup well-mashed ripe bananas
2 TBS ground flaxseeds
1/4 cup – 1/4 tsp canola oil
1/2 cup coconut sugar
2 TBS almond milk
1/2 tsp vanilla extract
3/4 cup buckwheat flour
1/4 cup einkorn flour
1/4 cup + 1 TBS hemp protein powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/2 cup mixed nuts and seeds, slightly crushed
1/4 cup small dried fruit, such as cranberries or raisins
Preheat oven to 350F. Line baking sheets with parchment paper. In a large bowl, combine mashed banana and flaxseeds and let sit a few minutes. Then add oil, sugar, almond milk and vanilla and mix well. In another bowl, whisk together the flours, protein powder, cinnamon, nutmeg, baking soda and salt. Stir dry ingredients into wet. Before dough is completely moistened, add nuts and dried fruit. Stir just enough to moisten everything.
Scoop up dough and drop onto cookie sheets. Bake 11-13 minutes. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in a loosely covered container.
What do you get when you combine peppermint fudge and chocolate cookies? These delicious bites. They are a rich fudge spread over a cookie crumb shell to make them a decadent and elegant treat. And there is no baking involved. Decadent and easy – no need to say more.
The recipe I adapted these from was already non-dairy so I didn’t need to make those types of changes. No baking meant it didn’t need high altitude adjustments. The changes I made were to help them stick together for easier eating and presentation. I added coconut oil to the cookie shell for stability, and I added more milk to the fudge for pourability. Also, I made them in paper cups and in a muffin tin. They both worked out, but I find the paper cup is more festive and easier to hold if you are sharing them with others. If you’re not sharing, then you can just mash them up and eat them. I don’t judge.
Peppermint Fudge Cookie Bites based on Chocolate Mint Fudge Tartlets
1 TBS + ½ cup vegan chocolate chips, divided
4.5 ounces gluten-free crunchy chocolate cookies, processed into fine crumbs
1 TBS coconut oil, melted
¼ cup + ½ tsp almond milk
¼ tsp peppermint extract
Melt 1 TBS chocolate chips over a double boiler. Put cookies crumbs in a bowl with melted coconut oil, then add the melted chocolate. Stir until thoroughly combined and mixture resembles wet sand. Divide cookie crumb mixture between 12 lined mini muffin cups. Drop a spoonful of crumb mixture into each cup and press into bottoms and lightly up the sides.
Melt remaining 1/2 cup of chocolate chips. Turn heat off but leave the bowl of melted chocolate over the hot water. Whisk milk and peppermint extract into the bowl. Pour chocolate-mint filling into cookie crusts. Freeze for 15 to 20 minutes. May be stored in a covered container in refrigerator for up to 1 week.