Smart Cookie: mind-bending vegan gluten-free cookies by Jennifer Lynn

Author:Jennifer Lynn [Lynn, Jennifer]
Language: eng
Format: azw3
Published: 2015-12-13T16:00:00+00:00

Baking Notes…

Chocolate-Ginger Chocolate-Chip Cookies

“There's nothing better than a good friend, except a good friend with CHOCOLATE.”

~Linda Grayson, "The Pickwick Papers"

Ginger and Chocolate make a surprising combination of spicysmoky-sweetness. In the food processor:

3/4 cup Virgin Coconut Oil

1 & 1/2 cups Sucanat® or Palm or Coconut Sugar

1/2 cup Organic Unsweetened Cocoa Powder (Rapunzel brand recommended)

2 tsp. vanilla extract

2 Tbs. Golden Flax Meal

3 Dates (pitted)

1/2 cup Almond, Rice, or Coconut Milk

1 Tbs. lemon juice or apple cider vinegar

1/2 tsp. Sea Salt

2 thumb-sized chunks of fresh ginger

In a large mixing bow

Sift (shake through strainer or use flour sifter):

2 cups Gluten-free Flour (Pamela’s Baking Mix recommended) 1 tsp. baking soda

After wet and dry ingredients are mixed, add:

1 cup semi-sweet dark chocolate chips

1 cup crystallized ginger cut into pea-sized pieces

Directions:

Preheat oven to 350 degrees – bake. Place sheet of Parchment paper over cookie sheet and set aside. Process contents of food processor until smooth and even. Remove food processor blade, wiping excess batter into the bowl. Set bowl of wet ingredients aside. Contents may separate. That’s okay.

Sift flour and baking soda through a strainer or sifter. Mix dry ingredients well, and then pour in wet. Use a sturdy spoon to combine gently until all dry ingredients have been absorbed.

Using 2 ¼” trigger ice cream scooper, scoop half domes of cookie batter onto cookie sheet leaving 2 inches of space between cookies. When scooping batter, use the heel of your hand to press the dough into the scooper and scrape off the excess overflow.

Bake for 12-15 minutes. Allow cookies to cool before removing from pan.

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