Vegan MoFo #12/ GF- Chocolate Chip Cookies

Happy Friday!  Another beautiful California day but boy was it chilly this morning.  Last night was the coldest so far...brrrrrr. 

These cookies do contain oatmeal so if you are one who has Celiacs, you will need to buy GF certified oats. For you readers who don't know much about Celiacs disease, if you are truly gluten intolerent you can not have any food that touches gluten or processed from a facility that may also process wheat products.  My son doesn't have celiacs but he is sensitive to too much wheat so he does okay with organic oats.  Keaton says that these are his favorite GF cookies so far.  So coming from a kid that's pretty good.  Also for you out there I won't always list my ingredients as organic but most of them are.  The chocolate chips I use are Guittard, they are also Gluten Free and the dark or semi-sweet chocolate doesn't contain milk.  Personally, I feel these chocolate chips totally out do Ghiradelli in taste, they have this wonderful underlying caramel taste to them. Yum!

GF-Chocolate Chip Cookies with Oats
Recipe

Preheat oven to 350.

In a mixing bowl cream together:
1/2 C. brown sugar
3 T. apple sauce
1/3 C. oil
1 tsp. vanilla

In another bowl combine:
1/2 C. sorghum flour
1/2 C. rice flour
1/2 C. tapioca flour
1/2 tsp. baking soda
1/2 tsp. baking powder(Rumford brand  aluminum-free)
1/4 tsp. salt

When sugar mixture is completely creamed together add in the dry ingredients.  Next stir in 3/4 C. oats and 1/2 C. chocolate chips.

Use a tablespoon to drop cookie dough onto cookie sheet.  Bake in oven for about 12min.

Enjoy your friday night.  Keep warm.

Heart healthy cookies & tempeh stew....

I found this cookie recipe on the Vegetarian Times website.  Of course I made some adjustments to it. lol!

It's nice not to have any added oils in it.  Just wholesome chewy goodness.  My son at first wasn't digging the carob but he was quickly back for more and really liked these alot!  Next time I will make them with chocolate.  These are completely gluten free when using gluten free oats. The recipe below has their version in parenthesis.

The Heart Healthiest Chocolate Chip Cookies

(Vegetarian Times)

adapted by dreaminitvegan

3 Tbs. applesauce (3 Tbs. canola oil)

2 cups walnuts
2 T. water
1/2 cup agave syrup 1/4 cup organic cane sugar (1 cup light brown sugar)
1T. molasses
2 tsp. vanilla extract
1 1/4 c. oat flour plus 1/4 c. brown rice flour (1 ½ cups oat flour)
1 tsp. baking soda
1 tsp. salt
(¼ tsp. ground cinnamon)
2 cups rolled oats
1/4 c. raisins
3/4 c. carob chips-just cuz I didn't have any chocolate chips available
(3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.))

Directions

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add applesauce (canola oil), and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. (Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil.) (Pour brown sugar mixture)  In mixing bowl add 2 T. water, agave syrup, sugar, ground walnut butter, vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and (cinnamon) in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, rasains and carob chips (chocolate chips).

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

A nice warm stew with chunks of tempeh.  I have on loan from our library the Vegan Table Cookbook and I used the stew recipe as a basis for this one.  I changed up some of the herbs, added a sweet potato and some red wine to give it a heartier, richer taster.  Served with the drop biscuits from The Joy of Vegan Baking that are so quick and easy to make.

Oats, oats and oats! Breakfast and gluten free cookies!

My son loves oatmeal, especially steel cut oats, which is my favorite as well. This has been our breakfast for the last couple of days. Trader Joes Quick Cook Steel Cut Oats, sliced bananas, walnuts, maple syrup and soy milk. It still takes a good 15min. to cook although the directions say 7 min or so.

Gluten free Oatmeal Chocolate Chip Cookies

Gluten-free Oatmeal Chocolate Chip Cookies

Recipe:

Preheat oven to 350.

1/2 C. sorghum flour

1/4 C. brown rice flour

1/4 C. buckwheat flour

1/2 tsp. xanthum gum

1/4 tsp. baking powder

1/2 tsp baking soda

1/4 tsp salt

1 C. gluten-free oats (or regular if not gluten intolerant)

1/3 C. coconut oil, melted or you can probably use any other oil

3 T. applesauce

1/4 C. organic sugar

1/4 C. maple syrup

1 tsp. vanilla

1/3 C. chopped walnuts

1/2 C. semi-sweet chocolate chips

In a med. bowl mix together flours, xanthum gum, baking powder, baking soda, salt and oats. Set aside.

In another medium bowl whisk together, coconut oil, applesauce, sugar, maple, and vanilla.

Once thoroughly mixed, add in the flour mixture. Stir to combine then add the walnuts and chocolate chips.
Drop by teaspoonfuls onto cookies sheet. Bake for about 12 minutes until slightly brown.

Makes approx. 18-20 cookies.

Enjoy!