Monday, September 3, 2012



I have hardly done any baking this summer, between the morning sickness and the heat - i just couldn't do it... but now my cravings are overtaking my practical side and I had to turn on the oven to bake some cookies on a 95 degree day..  

First up...
Cashew Maple Chocolate Chip cookies (Vegan!) 
  • 1/2 cup cashews
  • 1 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1 Tsp baking powder
  • 1 Tsp xanthan gum
  • 1/4 Tsp salt
  • 1/3 Cup coconut oil
  • 6 Tbs maple syrup
  • 3 Tbs coconut sugar
  • 2 tsp water
  • 1/4 to 1/3 cup chocolate chips
Preheat your oven to 350ºF.
Place the nuts in the food processor and pulse until you get a powdery /coarse flour-like consistency - Mine was more coarse than floury but it worked.
In a medium bowl, combine the processed cashews, brown rice flour, tapioca, baking powder, xanthan gum, and salt, set aside.
In another mixing bowl, blend the oil, maple syrup, sugar, and water. 
Mix in the flour mixture until you get a nice dough. Stir in the chocolate chips.
The dough may seem oily/messy - if it won't shape into balls, you can put it in the fridge for 10 mins and it will firm up.  
Dough will not flatten much at all, so shape into cookies, not just balls..
Bake the cookies for 12 minutes at 350. Remove them to a wire rack to cool for at least 15 minutes.

Oatmeal Fudge Cookies 

  • 2/3 cup dark chocolate chips (or about 4oz dark chocolate) 
  • 1 Tbs coconut oil
  • 1 egg
  • 1/3 cup sugar
  • 1-1/2 Tbs brown rice flour
  • 1/2 tsp tapioca flour
  • 1/8 tsp baking powder
  • 1/2 tsp vanilla extract
  • additional 1/2 cup chocolate chips/chocolate chunks
  • 1/2 - 3/4 cup rolled oats
  • 1/8 cup millet 


  1. Preheat your oven to 350ºF and line baking sheet with parchment paper
  2. Melt 2/3 cup chocolate chips and oil and stir to combine
  3. Let the chocolate cool a bit and then stir in the egg, sugar, flour, starch, baking powder, and vanilla until smooth.
  4. Add the chips or chunks, oats and millet.
  5. Scoop the dough by the tablespoonful into mounds on your prepared baking sheet.
  6. Bake the cookies for 10 to 14 minutes, or until the edges are firm and the tops lose most of their shine and look a bit cracked.
  7. Let the cookies cool on the baking sheet, or pull the parchment paper off the pan directly to a wire rack - don't try to remove cookies from paper while they are hot, they will crumble.  

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