Vegan Gluten-Free Cookies:
We have Chocolate as well as White Sugar Cookies with Vegan Nice-cream
Vegan Gluten-Free Chocolate Cookies
- ½ cup coconut flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon of sea salt
- ⅓ c dairy-free chocolate chips, melted
- ¼ c grapeseed oil
- ½ c high-quality cocoa powder
- ¾ c raw cane sugar
- ¼ c pure maple syrup
- ¼ c warm water
- 1 tsp high quality and pure vanilla extract
Pure maple syrup is not only high in antioxidants, but every spoonful offers nutrients like riboflavin, zinc, magnesium, calcium, and potassium. According to Helen Thomas of the New York, State Maple Association, maple syrup has a higher concentration of minerals and antioxidants, yet fewer calories than honey.
- Preheat oven to 350o F / 180 o
- Line large baking sheet with parchment paper.
- Sift together the coconut and almond flour, together with the baking powder and salt.
- In a large micro safe bowl, melt chocolate chips at 1-minute intervals, gently mix and if needed return to microwave till melted.
- Add the oil and cocoa powder and stir until smooth and blended.
- Now add the sugar, maple syrup, warm water, and vanilla to the chocolate mixture and mix well.
- At this point, go ahead and add flour mixture and continue to stir until you have all combined and a ball of dough.
- Use a small cookie scoop and scoop the dough onto the already prepared baking sheet.
- If you prefer, feel free to roll the dough into balls with your hands and slightly flatten each cookie with either a fork or your fingers.
- They will spread out so keep enough space between the dough balls, prior to baking.
- Bake each baking tray of cookies for 12-15 minutes, but keep an eye on them.
- Once done, leave it on the baking sheet to cool down for 5-10 minutes, at which point you will transfer them to a cooling rack to cool completely.
Vegan Gluten-Free White Sugar Cookies
- 1 c almond flour
- 1-1⅓ c coconut flour
- 1½ tsp baking powder
- ½ tsp salt
- 1½ c organic powdered sugar
- ⅓ c room temperature coconut oil, soft but not runny
- ⅓ c unsweetened room temperature vegan milk of your choice
- 2 tsp high quality and pure vanilla extract
Coconut oil is one of the few foods that can be classified as a “superfood.” Its unique combination of fatty acids can have positive effects on your health. This includes fat loss, better brain function, and various other impressive benefits.
- Preheat oven to 350o F / 180 o
- Line a large baking sheet with parchment paper.
- Sift and blend together the flour, baking powder, and salt.
- In a large bowl, beat together powdered sugar, coconut oil, coconut milk, and vanilla until creamy.
- You can use a stand mixer or as I did a hand mixer as I did not make a huge batch and my stand mixer is industrial size so would have been a waste.
- Once creamy, add the flour mixture and continue to blend until combined.
- Should you use a stand mixer, I would guess it to be approximately for say 2 minutes but as I only used the hand mixer, I did it for say 3-4 minutes.
- Should the dough be on the dry end of the spectrum, feel free to add an additional TSP of milk to obtain a nice softish dough.
- Now use your hands, and scoop the dough out and form it into a disk and wrap it in cling wrap and let it rest in the refrigerator to set for a while.
- I left it for ±20 minutes while I sorted out and prepared the countertop in order to roll it out.
- Instead of using extra flour, I used a silicone mat and covered it with parchment paper. Use double the size of the silicon mat, without cutting it.
- Depending on the size of your silicone mat, either place the entire ball of dough in the center and fold the other portion parchment paper over it, to cover the top and then use your rolling pin and roll it until the dough is about a ¼ inch thick.
- Use a patterned circle cookie cutter (I used my scone cutter) and cut all the circles and place it on the baking tray
- Bake for ±8 minutes but be careful, as it will not turn a golden color, so keep an eye out as you do not want to over bake the cookies.
- Let them rest on the baking tray to slightly cool down for 5 minutes or so and then transfer the cookies to a cooling rack to cool completely.
Strawberry Banana Vegan Nice-cream
- 1 c frozen strawberries
- 2 c frozen tropical mix
- ½ cup full-fat nut milk
- 2 frozen bananas
- ½ tsp vanilla
- Cut up into chunks
- Toss in your blender and blend until thick and smooth
- Freeze for a minimum of 1 hour.
- I made ice cream cookie sandwiches for a birthday party, so left it overnight.
- I used a cupcake paper liner and placed it into a muffin tin. Scooped the nice-cream in with an ice-cream scoop and left it in the freezer overnight.
- About a ½ hour prior to serving, I took them out of the freezer, left it in the fridge and once ready, just pulled the paper liner off and squished it between two cookies.
- The grandkids decided to have a white and chocolate cookie as they wanted to taste both!
- They loved it and it’s a winner in their books, as they had cookies as well as ice-cream for dessert!
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