organic – The Vegan Love Project

Gluten Free Double Chocolate Walnut Brownie Cookies

These are insane in the membrane…I am not even kidding, you would never know that they are vegan, let alone gluten-free…I think I could get rich on this cookie….maybe not, but I know if you make them you and yours will be very very happy.

Gluten Free Double Chocolate Walnut Brownie Cookies
makes 18-20 small cookies

3/4c All Purpose Gluten Free lour (I use Bob’s Red Mill)

3/4c cocoa powder

3/4c oats- to be buzzed into flour
1/2c sucanat
3/4c chocolate chips
3/4c walnuts, coarsely chopped
1/2t baking powder
1/2t salt
—-
1/2c maple syrup
¼c +2T coconut oil (melted)
1t vanilla

1t chocolate extract or another yummy flavored extract *optional
preheat oven to 350º

Preheat the oven to 350 degrees and ready your pans.

Process the oats in a food processor until they are the consistency of coarse flour.

In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla, extract if using and set aside.

In a separate, larger bowl, place all of the dry ingredients, sucanat, chocolate chips, oats flour, and the nuts, and in the same bowl, sift the flour, cocoa powder, baking powder and salt. (Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.)

Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
With your desired size ice cream or cookie scoop, scoop out the cookies evenly spaced on the baking sheet. I gently flatten the cookies with the bottom of a cup measure. Bake for 10 minutes. Turn the pan and continue to bake for another 2-3 minutes. Let cool for at least 2-3 minutes on the cookie sheet and then remove them to a cooling rack. Store in a container only after completely cooled. I keep mine in the fridge- if they last that long!

Sweet Tapioca Pudding

I love this pudding, super creamy, super yummy and super comforting. Play with the flavors by adding chocolate or using coconut milk in place of or in addition to the cashew nut milk. You could use another non-dairy milk but I find the cashews to lend a creaminess and a fullness that another nut or even a soy or rice milk may not offer. SUPER FRICKEN YUM.

Sweet Tapioca Pudding

3-1/2c cashew nut milk

¼c agave syrup or organic cane sugar

1/4c Organic Tapioca Pearls

1/4t pink salt

1t vanilla

In a smallish pot, place all of the ingredients except the vanilla and bring to a gentle boil, stirring often as to prevent the pearl from sticking to the bottom of the pot. Reduce the heat and simmer for 10-15 minutes or until most of the milk has been absorbed, the pudding has thickened and gotten creamy and the pearls have lost their opaqueness. Stir in the vanilla and turn off the heat and let steam, covered for 10 minutes or so. Remove to a glass container or serving bowl and refrigerate until completely cooled.

*Use coconut milk in place or in addition to the cashew nut milk for a delicious variation

Gluten-Free Chocolate Chip Almond Crunch Cookies

FRICKEN AWESOME. These cookies aren’t missing a thing. I think my most favorite cookie to date.Whipped them up in less than 25 minutes from start to finish—> #almostinstantgratification

Gluten-Free Chocolate Chip Almond Cookies
makes 23 cookies

1c Gluten-Free flour
1c rolled oats
1c roasted almonds, to be coarsely ground

1c dark chocolate chips

1t cinnamon

1/4t baking soda
1/4t baking powder
1/2t salt
—
1/2c maple syrup
1/2c coconut oil
1/2t vanilla

preheat oven to 350º

In a food processor, put the oats in and grind them until they become flour-like.

In the same processor, coarsely grind the almonds.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.

Pour the wet ingredients, the coconut oil and maple syrup into the dry and mix with a spatula until everything is well incorporated.

Scoop or spoon out onto baking sheet with space in between.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until golden brown. Let cool for at least 5 minutes and then remove them to a cooling rack.