Tag Archive
About.com Amazing Gluten Free Chocolate Art of Gluten Free Baking breakfast celiac disease Chef Amber Shea chia seeds chocolate Christmas Cookies coconut Coconut Aminos coconut milk cookies Dairy Free Diet, Health and Gluten Dr. Mark Hyman Dr. Vikki Petersen entree flexitarian gluten free gluten free grains Gluten Free Pasta Salad Gluten Free Vegan gluten free vegan recipe Gluten free vegan recipes Happy Herbivore Holiday Cookies Jane Anderson Jules Gluten Free Jules Shepard Jules Shephard Lindsay Nixon Living Without meat substitutes new products pumpkin quinoa raw food Salad Sandy's recipe Sandy's recipes snacks vegan vegenaise where to eat gluten free
Chocolate Chip Cookies (with secret ingredients!)
Chocolate Chip Cookies are my favorite cookies. Any variation of this favorite is alright with me!!
While cruising the web, I found this delicious SPECIAL recipe — even the pictures looked good enough to eat. The recipe is from Marie and Josh and posted on their Two Peas and Their Pod blog.
What makes these cookies special is two things:
- No flour, eggs, butter, and very little sugar.
- Contain peanut butter, bananas and Gluten Free oats. All yummy ingredients!
Ingredients
- 3 large, very ripe bananas, peeled
- 1/2 cup creamy all-natural peanut butter
- 1 tablespoon coconut oil, slightly warmed, but not melted
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free oats
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup vegan chocolate chips
- Directions:
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
- In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
- Note-If you don't need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.
I love the sounds and look of this recipe. Of course, it contains LOTS of my favorite ingredients!
Of course, I would use Coconut Nectar rather than agave syrup — just because I like it better and because I have heard too many conflicting stories about agave syrup.
Well, heading to the kitchen to make a batch …. how about you?
My Pantry — Sugars and Baking Aids
Sugars in My Pantry
If you have been following my blog for any length of time, you know that once I changed my diet, all the white sugar, brown sugar, corn syrup, imitation maple syrup, imitation sugars (Splenda in particular) we pulled out of the pantry and gave away.
On the advice of our naturopathic doctor, these are the sweeteners we now use:
- Stevia — use in drinks or smoothies (be careful if you use Stevia as just a small drop can add lots of sweetener to your drink!)
- Coconut Palm Sugar — good substitute for brown sugar
- Xylitol — substitute for regular white sugar
- Pure Maple Syrup — for Gluten Free pancakes and waffles (I also use it in my baked beans)
- Coconut Nectar — my favorite on Gluten Free pancakes and waffles (Maple syrup is too sweet for me!!)
- Honey — locally ‘grown’ is the best and I use this on bread and muffins or in tea when I want a little sweetness.
You will find after eliminating and watching your sugar intake (even using the ones above) your body will no long crave sweetening and lots of the sugar foods you use to love will taste too sweet to you!
Baking Aids in my Pantry
If you want to bake your own breads, quick breads or cookies, you need to learn about different leavening agents. Once you remove gluten from your flours, extra care and ingredients are needed to help your baked products to have the correct texture.
Here is my list of leavening ingredients:
- Gluten Free Baking Soda
- Gluten Free Guar Gum
- Xanthan Gum
- And, of course, I have baking powder and yeast (which I keep in the refrigerator to keep fresh).
One you start baking Gluten Free, you will see these special leaving agents in recipes.
If you are interested in some in depth information on Gluten Free Baking, I can recommend a couple resources:
Jeanne, author of The Art of Gluten Free Baking, teaches classes on Gluten Free Baking (mostly in the Seattle area). She is also coming out with her first cookbook (that I will be reviewing soon).
She also has a wonderful recipe for making Gluten Free Shelf Rising Flour:
Self-Rising Flour, Gluten-Free
1 cup Jeanne’s Gluten-Free All Purpose Flour mix (or mix of your choice)
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
Do you have other sugars or baking aids in your pantry that are not listed here? Please share them with us!
Coconut Almond Millet Cookies
Once in awhile I come across a recipe that sounds great, but has some unusual sounding ingredients. When I found this Coconut Almond Millet Cookie recipe, I did a bit of research and found out that the ingredients were not as unusual as I thought.
For example, the coconut powder is not really flour in as much as it is small dry coconut pieces. Bajra Flour really stumped me at first, but I discovered that it is Pearl Millet flour! Bajra is the name they use for Millet flour in Pakistan.
Simple Healthy Vegan Gluten Free
Coconut Almond Bajra Cookies Biscuits
1 C Dry Coconut Powder (Desiccated Coconut)
1 C Almonds – ground into a coarse powder
1/2 C Bajra Flour
1/2 C Sugar Syrup
1 Tbsp Tahini (Sesame Butter)
Salt (a small pinch)
Of course, you know me well enough to know that I will tell you to substitute the sugar syrup for Coconut Nectar.
Following is some links to help you find the ingredients for this recipe, including the Coconut Nectar 🙂
