Chocolate Chip Cookies (vegan, gluten-free)

Mmmmmmmmmm! When I first went gluten-free, I thought the world of warm, moist baked goods had vanished forever. It took me about a year to start experimenting with gluten-free baking, and much to my surprise, just like being vegan, it wasn't so bad. In fact, it was surprisingly yummy! The following recipe is adapted from a few other recipes I found when trying find a chocolate chip cookie that I could love. I often hear people exclaim that they would "have never thought they were gluten-free!"

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CHOCOLATE CHIP COOKIES

Gluten free, can be soy free (use a soy free vegan butter) and vegan.

Prep Time: 15 minutes
Bake Time: 15 minutes
Yield: About 2 dozen cookies


Wet Ingredients

3/4 cup vegan butter (like Earth Balance), melted
1/4 cup coconut oil, melted
1/2 cup coconut sugar
2 flax and chia blended "eggs" (see recipe note below)
1 Tbsp vanilla extract

Dry Ingredients

1 tsp baking soda
1/2 tsp sea salt
2 cups oat flour
2 cups almond flour

1/2 cup vegan chocolate chips (more if you like a very sweet, chocolatey cookie)

Method

Preheat oven to 350˚ F.

Combine dry ingredients (except chocolate chips) and wet ingredients separately, then combine wet and dry mixture in a medium mixing bowl, mixing well. Fold in chocolate chips.

Drop by rounded teaspoons onto a non-stick baking sheet (or line with baking parchment) and bake at 350˚ F for 12-15 minutes, or until edges are just beginning to brown. The flax and chia "egg" is a great binder, but with gluten-free goods, you may need to wait a few minutes before removing them from the pan to a cooling rack to avoid unnecessary crumbling.

Enjoy with a tall, cold class of rice milk…oh, yeah!!!

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RECIPE NOTES

To make 1 Flax and Chia blended "Egg" for binding (you will need to DOUBLE this for the recipe above as it calls for 2 of these "eggs"): Combine 1 Tbsp ground flax seeds + 1/4 tsp ground chia seeds + 3 Tbsp warm water, process in food processor for about 1 minute or until it reaches an egg-like consistency. You could skip the chia if you like, and just use flax, but I find the combo works better for this cookie.

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Fudge Brownie Torte (vegan, gluten-free)

Oh. My. Goodness.

Yep, I did it. Not only is this DELICIOUS, but also vegan and gluten free. You may just want to make two while you're at it.

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FUDGE BROWNIE TORTE

Gluten free, can be soy free (use a soy free vegan butter) and vegan.

Prep Time: 20 minutes

You will need at 10" springform pan or tart pan. Place your pan in the freezer to chill at least 10 minutes prior to prepping it by lightly coating with chilled vegan butter and dusting with rice flour.

Brownie Layer Ingredients

Wet Ingredients

1/2 cup vegan butter (like Earth Balance), melted
1/3 cup coconut sugar
2 flax "eggs" (see recipe notes)
1 tsp vanilla

Dry Ingredients

1/3 cup cocoa powder, sifted
1/2 cup garbanzo flour, sifted
1/4 tsp sea salt
1/4 tsp baking powder

Method

Preheat oven to 350˚ F.

Combine wet and dry ingredients in two separate bowls, then combine wet and dry mixtures and whisk well until all dry ingredients are moistened. Spread brownie mixture into prepared pan (see above) and bake for 20 minutes, or until brownie layer begins to pull away from the edges of the pan. Do not remove from the pan, cool completely.

Fudge Layer Ingredients

4 avocados, pitted and peeled

2 Tbsp coconut oil, melted

1 cup coconut sugar

2/3 cup cocoa powder, sifted

1 tsp vanilla

Place all 5 ingredients in a food processor and process until smooth and creamy. Layer the avocado mixture on top of the cooled brownie layer. Scroll down for final instructions...

Cover and place the torte in the freezer for at least 1 hour before serving, removing springform or outer ring of tart pan and thawing about 10 minutes before slicing and serving. Store leftovers (as if!) covered in the freezer.

YUM!!!

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RECIPE NOTES

To make 1 Flax "Egg" for binding (you will need to DOUBLE this recipe as you need 2 flax eggs for this recipe): Combine 1 Tbsp ground flax + 3 Tbsp warm water, process in food processor for about 1 minute or until it reaches an egg-like consistency

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.