|From An Opera Singer in the Kitchen|
Since I have now stocked up my pantry with gluten-free items and great baking ingredients I finally was able to make something out of the Babycakes cookbook this week! About 2 weeks ago I picked up some vegan chocolate chips at Whole Foods so I thought it would be great to make chocolate chip cookies. While this recipe was a gluten-free and vegan recipe I was a little skeptical, but since I have heard SO much about this great bakery located in New York and now in Los Angeles, I decided to give it a whirl.
The end product? These cookies are delicious andhave a crisp edge and a soft center. Ryan really liked them and claimed they were the best "healthy" cookie he has had. Good news! This post also features the cookies also being used for cookie sandwiches. Even though Babycakes has a frosting recipe, I decided to use my leftover chocolate mousse used for the tarts from 2 posts ago. WOW! What a great choice. When you leave the mousse refrigerated, the consistency of the mousse turns out to be alot more of a rich frosting. I took two cookies and added about 2 Tbsp of the raw frosting and topped with another cookie. Voila! A cookie sandwich. I also refrigerated the cookie sandwiches and Ryan and I REALLY liked this combination. We wondered how these sandwiches would taste like frozen. We will let you know! Enjoy!
|From An Opera Singer in the Kitchen|
Chocolate Chip cookies / Cookie Sandwiches
adapted from Babycakes cookbook
makes 36 cookies or 18 sandwiches
1 cup Tropical Traditions coconut oil
6 Tbsp homemade applesauce or store-bought applesauce
1 tsp salt
2 Tbsp pure vanilla extract
1 1/4 cups vegan sugar (substituted for evaporated sugar cane juice)
2 cups Bob's Mill Gluten-Free all-purpose flour
1/4 cup flax meal
1 tsp baking soda
1 1/2 tsp xanthan gum
1 cup vegan chocolate chips
Preheat the oven to 325 degrees Farenheit. Line 2 baking sheets with parchment paper.
In a medium bowl, mix together the oil, applesauce, salt, vanilla, and sugar.
In another bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Using a melon baller or a 1/2 Tbsp measuring spoon, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread.
Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering Store the cookies in an airtight container at room temperature for up to 3 days.
After the cookies are cooled, use 2 Tbsp of the chocolate mousse and use a second cookie to close the sandwich. Refrigerate the cookies for up to a day.
frome the Raw Food Made Easy
Makes 2 cups, 4-6 servings
No one will know that avocado replaces butter, cream, and eggs in this silky mousse.
1/2 cup pitted medjool dates, soaked
1/2 cup pure maple syrup or agave nectar
1 teaspoon vanilla extract (optional)
1 1/2 cups mashed avocado (3 avocados)
3/4 cup unsweetened cocoa or carob powder
1/2 cup water
Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.