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Gluten-free Vegan Chocolate Chip Cookies

5/3/2020

1 Comment

Gluten-free Vegan Chocolate Chip Cookies

Super delicious, satisfying and healthy gluten-free, dairy-free, vegan cookies.

Recipe makes about 14 cookies
Dry Ingredients

1 cup oat flour
1/3 cup arrowroot flour**
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/3 cup coconut oil*
1/3 cup coconut sugar
Flax egg (4 teaspoons ground flax + 4 tablespoons water, whisked together, set for 15 mins)
1 teaspoon vanilla extract

Add-In Ingredients

1/3 cup chocolate chips or carob chips (I like Missy J's)

Optional Topping

Sprinkle of vanilla sea salt or regular sea salt. (Oaktown Spice Shop's Vanilla Sea Salt is so good!)

Gluten free vegan carob chip cookies with a hand holding one

* Your coconut oil should be soft enough to scoop, but not rock solid. I recommend 10 seconds in the microwave. If it starts to get liquid-like then you will have to refrigerate until solid again.
** You can also use 100% oat flour for this recipe.
Tip: You can freeze balls of cookie dough in the freezer and bake from frozen.

Gluten free vegan carob chip cookies on tray

INSTRUCTIONS

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Make the flax egg in a small bowl. Set aside.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
Add coconut oil, coconut sugar, flax egg and vanilla extract. Whisk until incorporated.
Using a hand mixer gradually add the dry ingredients into the wet ingredients until well-incorporated and a dough forms.
Fold in chocolate or carob chips.
Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the baking sheet. Sprinkle a pinch of sea salt on the top if you want!
Bake 8-12 minutes.
After removing from the oven, give the baking sheet a few light taps to flatten the cookies.
Allow cookies to cool on the baking sheet for 15 minutes before enjoying.

1 Comment

Healthy Chocolate Banana Cake

3/29/2020

2 Comments

Healthy Chocolate (or Carob!) Banana Cake

Gluten-free, nut-free, vegan, and refined sugar free

Ingredients

1.5 cups mashed banana (3 ripe bananas)*
¼ cup coconut oil, melted
⅛ cup maple syrup
2 tbsp coconut sugar
¼ cup brown rice flour
¼ cup cacao or carob powder
¼ cup arrowroot powder
1.5 teaspoons baking soda
½ teaspoon cream of tartar
¼ teaspoon sea salt
1 teaspoon apple cider vinegar
1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
2 scoops collagen powder (optional + omit if vegan)

Instructions:

Preheat oven to 350 degrees and grease an 8x8'' square pan with coconut oil.
Make the flax egg by mixing the ground flax with the water in a small bowl and let it sit in the fridge for 15 min.
Mix the wet ingredients in a large bowl and the dry ingredients in a small bowl, except for the apple cider vinegar and flax egg components.
Stir the dry ingredients into the wet. Add the apple cider vinegar and flax egg stir gently.
Bake cake for 30-35 minutes, or until a toothpick comes out clean.

Notes:
-You can make this recipe into cupcakes, just shorten the baking time to 18-25 minutes. Check them after 18 minutes.
-I like cooking my bananas before I use them in this recipe. I usually microwave my for 30 seconds- 1 minute to bring extra sweetness out of the bananas and to make it easier to mash them. Not necessary though!*

Recipe adapted from Fueled and Fit.

2 Comments

Easy Chocolate or Carob Sauce

3/23/2020

1 Comment

Easy Chocolate (or Carob) Sauce

This recipe is incredibly simple and delicious!

I used carob chips because I love chocolate, but chocolate doesn't love me and gives me skin rashes :(

This sauce comes out great with either kind chips, so chocolate fans not to worry.

Ingredients:
-2 tbsp chocolate chips or carob chips ( like Missy J's) or chocolate chips.
-1 tbsp coconut oil
-1 tbsp nut or seed butter (I like cashew)

Instructions
-Melt the chocolate or carob chips with coconut oil with a double boiler method on the stove top or in microwave (about 30 seconds).
-Stir in the nut butter after chips and coconut oil have been melted together.

Best Ways to Serve:
-Drizzle over ice cream. The sauce will harden up once a few moments after it hits the ice cream to make a slightly crunchy shell.

-Dip strawberries. The refrigerated fruit will harden the sauce, just like the ice cream.
-The MVP of this recipe is the coconut oil that makes these chocolate covered strawberries the perfect texture to bite into.

1 Comment

Recipe: Crust Cookies (Gluten-free, vegan, refined sugar-free)

12/26/2019

0 Comments

plate with gluten-free, refined sugar free, vegan cookies

Recipe: Crust Cookies
(gluten-free ,vegan & refined sugar-free)
Makes~ 12 cookies
Ingredients :
1 cup rolled oats
1 cup brown rice flour
3 tablespoons arrowroot flour
¼ cup coconut sugar
1/2 tablespoon cinnamon
½ tsp baking soda
1/4 cup coconut oil
1/4 cup ghee (can use all coconut oil for vegan version)
1 cooked banana
⅓ cup raisins (soaked in hot water first)
Dash of salt

Instructions:
-Pre-heat your oven to 360
-Line a sheet tray with parchment paper
-Place raisins in a mug or bowl, cover with boiling water and let stand for 10 minutes and strain*
-Mix dry ingredients together in a large bowl.
-In a separate bowl, melt the ghee and coconut oil.
-Sauté or microwave 1 banana for 1 minute. Smush the banana with a fork to make into a mash.
-Add melted oils, banana and raisins to the dry ingredients and stir until throughly combined. Dough should be wet from the oils.
-Form dough into 1.25 inch balls and press down to flatten to .5 in cookies on your parchment paper.
-Bake at 260 for 20 minutes or until edges are slightly brown
-Let cool and enjoy!

*everyone hates hard and chewy raisins in cookies, this method is a great way to make sure your raisins are plump and juicy.

0 Comments

Carrot Cake Pudding

6/14/2017

0 Comments

Makes 5 servings
Ingredients
•5 large carrots
•2 tablespoons of coconut oil
•1/2 tsp cinnamon
•splash of vanilla or the inside of one vanilla bean

Instructions:
Steam carrots until tender (about 10-15 minutes) Then blend all ingredients in a blender or food processor until smooth and creamy ( about 5 minutes).

Enjoy in a bowl with toasted coconut, as a side dish for dinner or wrapped in a piece of nori seaweed for a sweet and salty snack.

0 Comments

Gluten-free Vegan Chocolate Chip Cookies

Gluten-free Vegan Chocolate Chip Cookies

Super delicious, satisfying and healthy gluten-free, dairy-free, vegan cookies.

Healthy Chocolate Banana Cake

Healthy Chocolate (or Carob!) Banana Cake

Easy Chocolate or Carob Sauce

Easy Chocolate (or Carob) Sauce

Recipe: Crust Cookies (Gluten-free, vegan, refined sugar-free)

Carrot Cake Pudding

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