In search of tasty treats that fit into my new nutrition plan with my allergies I fell upon this pinterest pin….
First step in this journey after falling in love with a recipe that helps with three of my major allergies was to hunt down all the ingredients. I found all of them at our local grocery store on the “health” side. The flours are very expesive but my health is worth it and this is not something I will be making often. I have tried my best to stay away from all processed or even non “natural” foods. I feel best when I am eating pure veggies, fruits, and meat. The more added things like this I eat the more my back hurts, headaches come, and little side affects of allergies come. Funny how sensitive your body becomes once you cleanse it from all :additives” and harmful foods.
- 7 tbsp Earth Balance Butter + 1 tbsp extra virgin olive oil
- 1/2 cup packed brown sugar
- 1/4 cup organic cane sugar (or use white sugar)
- 1 flax egg or EnerG mixed with proper amount of water
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup gluten-free oat flour
- 1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
- 1/4 tsp cinnamon
- 1/2 cup chips of your choice…. for less dairy use dark chocolate or vegan
1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax/enerG egg and set aside.
2. With an electric mixer or in a stand mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
3. Beat in the remaining ingredients and fold in the chocolate chips.
4. With cookie dropper, scoop balls of dough and place on the baking sheet. The dough will be very sticky but don’t worry! No need to flatten the balls down! Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
Enjoy with someone special!
I followed the directions almost exactly (except for using a different brand of egg replacer and using a cookie scooper rather than my hands)… at first I was incredibly skeptical. The dough was completely grainy to the point I almost threw out the whole batter. I decided to give it a try and baked them, what is another ten minutes right? The cookies came out super thin and oily. I could literally see oil/butter seeping through the cookie when it came out of the oven. This was my first attempt at baking with a vegan butter and her recipe calls for adding EVOO. After cooling they set a bit but are still very thin.Thinking next time I will add extra almond flour like used in cookie number three above to get a more firm cookie.
Taste…. was amazing to have a cookie after months of clean eating! The cookie is grainy but I am assuming that is due to the use of almond flour, it gives it a nutty or even a coconut taste. Next time I might throw the flour in the food processor to make it a little more fine. Flavor is wonderful! Very filling. Not sure of the calorie count on these yet… I will get that to you soon! Love the idea of using a high protein nut for a base flour… hoping that comes through in the flour. I had Bryan taste these, he gave me the nod while eating them which means they are not bad but probably would choose a regular cookie over this one.
Is it a must have… YES! Especially after the fail with the brownies, this is for sure a GO especially if you have food allergies or know someone who does. Check out her blog (posted below) for the official blog post on the three trials of recipes she used. Yum, yum!
Today’s Must Have Monday was inspired by http://ohsheglows.com/2011/09/16/vegan-and-gluten-free-chocolate-chip-cookies/