Oil-free, gluten-free, sugar-free, animal ingredient-free cookies comin’ at ya! To be honesty, I’m really happy these cookies came out tasting delicious because I had a massive culinary flop yesterday when I spontaneously attempted to make my own sweet potato coconut soup off the top of my head. The soup was not my best culinary endeavor, let’s just say that. However, I am one step closer to making that soup taste marvelous! One must encounter many failures in life and this is especially true when it comes to recipe testing. Well, I am one step closer to making tasty sweet potato coconut soup and I balanced out that failure with the success of this recipe. Now these cookies are positively scrumptious!
Quinoa flour can be found at natural food markets. However, if you can’t find any, you can make your own! To make your own, grind raw quinoa into a powder in a clean coffee grinder or blender. It’s that easy.
You will notice that I use date sugar in this recipe. Date sugar is simply ground up dehydrated dates and this is why I can declare this recipe sugar free even though I use date “sugar”. Date sugar is available in most natural food markets as well, but it is also available online. I like Barry Farm’s date sugar. The quality of Barry’s is the highest that I’ve found and really makes a difference in the quality of my cookies and baked goods. CLICK HERE to get your own Barry Farm’s date sugar. In general, date sugar is very easy to find with a quick Google search!
Ingredients (makes 9-10 cookies):
¾ cup smooth or crunchy natural almond butter
½ cup white beans (I use canned)
¾ cup date sugar
¾ cup quinoa flour
2 tablespoons ground flaxseeds
½ cup non-dairy milk
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup vegan dark chocolate chips
1) Preheat oven to 350 degrees. In a large bowl, combine quinoa flour, baking powder, baking soda and date sugar. Mix well and put the mixture aside.
2) In a high-powered blender, blend almond butter, white beans, non-dairy milk, ground flaxseeds, and vanilla extract. Blend until smooth.
3) Pour the blended mixture into the dry mixture and begin mixing together with a large spoon or spatula. The wet mixture is quite dense so in order to thoroughly mix the wet and dry mixture, clean your hands and knead the rest of it together to create dough.
4) Now it’s time to incorporate the chocolate chips! Add the chocolate chips and knead them in with your clean hands. Because the dough is dense, it has to be done by hand.
5) With a spoon, scoop a piece of dough into your hands (about 2-3 tablespoons worth) and roll it around to form a cookie shape. Place this cookie on a parchment-lined baking sheet and repeat until all of the dough is used up.
6) Place the tray into the oven and bake for 20 minutes or until the cookies are firm and crisp. Take the pan out of the oven and let the cookies cool for at least 10 minutes. Let cool completely before storing. They will keep in the fridge for about a week or so.
I love a cookie as a treat after a large salad or bowl of soup or I have one as a snack with warm tea when it’s chilly outside. Thankfully, warm weather is closer and closer as each day passes. The weather here on the east coast has been sunny and warmer this weekend. Woohoo!