Sunday, March 4, 2012

Gluten-free, Vegan Peppermint Cocoa Cookies

You know when you are being all virtuous and stuff and drinking green juice and green smoothies and only eating occasional treats sweetened with chopped up dates?

That was last week.

Today, and only for today, somewhere between having to miss church because I have too much committee work to do for church and transforming my kids into Ancient Egyptian peeps with 3 thrift store pillowcases and a pair of scissors; somewhere betwixt and between those moments of playing family peacekeeper and family maid; right around the time I listened to several women on the radio defending Rush Limbaugh after he called a woman seeking birth control pills to heal ovarian cysts a prostitute and worse, I made these:


You can't tell by the picture, but they have crushed candy canes in them.  Genius!!

If you are wondering, they helped.  They really did.  I ate them for lunch, with all other meals being green juice today.

Tomorrow -- more juice.  But today belonged to

Gluten-free, Vegan Peppermint Cocoa Cookies
Makes about 3 dozen

Ingredients:

2 fleggs (2 T. ground flax seeds whisked with 6 T. warm water and set aside to gel a bit)
1 c. Spectrum Vegan shortening or (1/2 c. coconut oil/shortening and 1/2 c. butter -- for a chewier cookie)
3/4 c. brown sugar
3/4 c. white sugar
2 c. brown rice flour or (1 3/4 c. brown rice flour and 1/4 c. tapioca flour)
1 t. baking soda
1 t. baking powder
1/2 t. xanthan gum
1/4 t. salt
3/4 c cocoa powder
6 candy canes (crushed)
1/2 c. chocolate chips (I use Enjoy Life because it does not contain MSG)

In a mixer or with a really tireless arm, cream the shortening, optional oil, and sugars well.  Add fleggs and mix a little.  Combine all dry ingredients, except candy canes and chocolate chips, in a separate bowl.  With mixer (or arm) on low, add the dry mixture to the wet ingredients until well combined.  Fold in crushed candy canes and chocolate chips.  Drop by rounded spoonfuls onto cookie sheet and bake at 325 for 12-14 minutes.  Let cool a bit and remove from baking sheet.  Cool completely before eating.

Variation to make Mocha Cookies: eliminate candy canes and add 2 T. finely ground decaf coffee (dry), 1 t. cinnamon, and 1/8-1/4 t. cayenne pepper (optional)


1 comment:

jk said...

Oh my!! These look wonderful :)

Related Posts Plugin for WordPress, Blogger...