November 27, 2020

Double Dark Chocolate Cookies

6:05 PM 0 Comments




This is another recipe adapted from Babycakes! I am loving re-discovering this cookbook

I can't say enough about these cookies because they are absolutely phenomenal!

Honestly the first couple times I ate them I was like "omg these are so good! did a I actually make these? what did I put in them, crack?!"

They are sooo tasty and I have already made them a couple times! I think they're perfect for a treat to go with your lunch or an evening snack. The flax meal adds such a nice texture, nuttiness, depth to the cookies that I love so don't skimped on that!

I love the addition of cinnamon as I think it adds and extra kick and brings out the flavor of the chocolate more. However, you don't need to add it if that isn't your thing.

I love these cookies! And love that they're better than anything you can buy at the store but way healthier too!


Double Dark Chocolate Cookies

Makes about 24 


Ingredients

1 cup coconut oil, softened

1/3 cup apple sauce

1 1/4 cups sugar

1/2 cup cocoa powder

1 tsp salt

1 tsp cinnamon

1 tsp almond extract

1/4 cup flax meal

1 tsp baking soda

1 cup chocolate chips

almond milk if needed


Directions

1. Preheat oven to 350F. Prepare a baking sheet with parchment paper

2. Blend together coconut oil, apple sauce, and sugar with a hand mixer or your preference of tool until well combined and creamy. 

3. Stir in cocoa powder, salt, cinnamon, almond extract, flax seed meal, and baking soda until combined. If mixture is too thick then you can add a little bit of almond milk here to help you combine

4. Stir in chocolate chips and then scoop tablespoon sized portions of cookie dough onto your baking sheet.

5. Bake for 10 to 14 minutes until cookies are lightly brown on the edges and cookies are set in the middle.


November 5, 2020

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

8:53 PM 0 Comments



Hey all! Today I have these super amazing brownies! These are so chocolately, dense, and just between fudgy and cakey.
I adapted the recipe from Babycakes. I love this recipe book and just recently re-discovered! It had gone missing for a while. Everything is vegan and gluten free and made with mostly pretty healthy ingredients. In my philosophy I don't feel like I always need to make everything 100% all natural or healthy (for example these still use sugar) but if they can be a little healthier and I know what's going into it then it's a win!

I have even actually been to this bakery in NYC! I still remember walking all through China Town and the streets of the city to get there. The bakery was cute and small from what I remember. I actually can't remember what I ordered there as this was a few years ago. I feel like either my friend or I did get something with blueberry and possibly a brownie. I may have to dig through my photo files to find it. This bakery is now called Erin McKenna's Bakery. If you ever find yourself in NYC go check it out! 



I do highly recommend this cook book and her bakery! I made this recipe into my own to fit more what I wanted and and the ingredients I had on hand. I think they turned absolutely amazing!
The batter smells strongly of the flour but once it's baked you don't notice the taste or smell at all! I wouldn't be able to tell that these are gluten free at all. They hold up really well and have a deliciously chocolately taste that you would expect from brownies! I highly recommend these for someone who needs a gluten free treat!

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

Ingredients

1 cup yellow lentil flour (I think you could use another bean based gluten free flour too)

1/4 cup cornstarch 

2 tbsp arrowroot powder

1 cup sugar

1/2 cup cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp guar gum

1 tsp salt

1/2 cup grape seed oil (or coconut oil)

1/2 cup applesauce

1 tsp vanilla extract

1/3 cup coffee (I used instant hazelnut coffee)

1 cup chocolate chips


Directions

1. Preheat oven to 325F. Lightly grease and/or line and 8 by 8 inch square inch pan if needed

2. In a medium bowl mix together flour, corn starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, guar gum, and salt

3. Add oil, applesauce, vanilla, and coffee then stir batter until smooth

4. Gently stir in chocolate chips

5. Pour and smooth out batter in your pan

6. Bake for 25 minutes or until brownies are set on sides and toothpick inserted comes out mostly clean. I like to have mine feel a little gooey when I take them out

7. Let brownies set in pan for about 10 minutes before you cut and serve them

8. Store in fridge, I love eating these cooled from the fridge but they also taste super good warm or heated up! So whatever your preference is!

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