Tag Archives: cookies

Nutty Oatmeal Chocolate Chip Cookies

Nutty Oatmeal Chocolate Chip Cookies
Makes 4 dozen

2 oz. Earth Balance margarine
9 oz. creamy almond butter
5 oz. dark brown sugar
3 1/2 oz. granulated cane sugar
2 flax eggs (2 T. ground flax + 6 T. warm water)
1 t. vanilla
1 1/2 t. baking soda
1 t. ground cinnamon
1/4 t. ground nutmeg
6 oz. gluten free vegan semi-sweet chocolate chips
9 oz. gluten free rolled oats (do not use quick cooking oats)

1. Prepare flax egg and set aside.
2. Preheat oven to 350F. Line baking sheets with parchment and set aside.
3. In a large bowl, using an electric mixer, beat together the Earth Balance, almond butter and sugars.
4. Add flax eggs, vanilla, baking soda, and spices, and mix until thoroughly combined.
5. Stir in chocolate chips and oats until fully incorporated.
6. Drop by the tablespoon on the prepared baking sheets approximately 1 1/2 inches apart.
7. Bake for 12-15 minutes, depending on how soft or crispy you like your cookies.
8. Remove from the oven and let cool on the backing sheet for 5 minutes before moving to a wire rack to finish cooling.
9. Store in an airtight container for up to a week.

Cashew “Crack”

20140520-181207-65527791.jpgA colleague and good friend is leaving the island, and I wanted to do something to see him off, but my baking has been limited by an almost total lack of GF supplies.  I can find a flour blend or two, but they just don’t seem to be up to the task, and I can’t find xanthan or guar gum to save my life.

Lately, I’ve been experimenting with nut flours with great results (check out these Peanut Butter Cookies).  My friend loves cashews, and so I thought, “why not substitute cashew butter?”  At first I thought they might not have enough flavor, but a few tweaks and voila Cashew “Crack” Cookies, a wicked combination of crunchy and chewy that you can’t stop eating, even though you know you should.


Fall is is about layers…

Quinoa Caramelitas
Ooey gooey caramel, roasty toasty almonds, melty dark chocolate, and… quinoa???  Oh yes, my friends, quinoa!

When I was a kid and able to eat anything I wanted, I used to beg my mother to make oatmeal carmelitas.  It’s been at least a decade since I’ve had them, but I still crave the layers of goodness, especially as the weather begins to cool and the sidewalks are covered in crunchy leaves.  Only, my body has decided that about half the ingredients are off limits.  When I finally figured out that making vegan caramel wasn’t as hard as I imagined, I knew what I would use it for…

Quinoa Caramelitas


C is for Cookie

I can’t help myself.  I’ve come across many cookies in my life, really good cookies, but only one can be your first love.  It is the first recipe you help your mother make, the one that helps you to learn fractions before you realize you are, and the one you crave when you need comforting or want to reward yourself or you just want a cookie, darn it.  This is mine.

Ladies and gentlemen, the GFV chocolate chip cookie you’ll have to hide from family and friends.

Bet you can’t eat just one

Pfeffernüsse are crazily awesome, crunchy little nuggets of spicy, lightly sweetened goodness.  First introduced to them as a kid, I tentatively popped one into my mouth, cautiously eyeing the plain-dressed Mennonite woman behind the school bake sale table.  How could such a little cookie pack in so much flavor? I was hooked.  I think I polished of the entire bag that day.

When I came across them browsing Christmas markets in Germany a few years ago, I could only gaze at them longingly.  Good thing that I didn’t know then how amazing they taste alongside a mug of mulled cider or wine.

(The pfeffernüsse pictured are in a demitasse cup, so I can pretend to practice at least some semblance of grown up self control.)

Sugar, spice, and everything nice


Chewy Chocolate Gingerbread Cookies

This week I received the highest honor bestowed by a kindergartner — a friend’s daughter who is the embodiment of girlhood in all its pink and purple, sparkly grandeur — two thumbs up accompanied by the awarding of “my new favorite” cookie title, which though fleeting, is a pretty big deal when you can unseat anything commercially prepared. When her mother texted me to ask for the recipe, I had all the confirmation I needed.

Sadly, since I use raw dark cocoa powder (and I’m not a food photographer), this picture doesn’t do them justice.  Trust my little friend, and try them anyway.

Another Reason to Love NYC


You’ve seen them.  Those saucer sized sugar cookies covered in bold black and white icing.  Like the city they hail from, these cookies have attitude.  They don’t need your affection; you’ll love them, and they know it.  I have nothing against Starbucks for introducing Black and White Cookies to the masses, but I’m willing to bet the versions found at every mom and pop grocery and bodega in New York and New Jersey taste better.  The problem is, I can’t tell you, because the ingredient list might as well have one big red circle with a slash through it… until now.  Even though I’m not a huge fan of icing, I never seem to have a problem finishing one (or more) of these babies off and then agonizing over whether to have another.  The cookie was right.

Exquisite Torture


Get your minds out of the gutter, people…we’re only talking about the sinful taste of double chocolate chip cookies.  As if the rich, crisp on the outside, soft and chewy on the inside, dark chocolate cookie wasn’t enough, the chocolate chips melt slowly on your tongue coating it with more chocolate-y goodness.  Maybe the the torture is in stopping yourself at just one…or maybe two…

Oh, the possibilities…


I am so excited about these!  As soon as I tasted the dough, I knew I was on the right track.  By the time they came out of the oven, I had already started dreaming of all the things I could do with them – dunk them in milk, peanut butter or jam sandwiches, s’mores, pie crust, cheesecake crust, graham cracker toffee, cobbler topping, ice cream sandwiches, graham cracker Christmas houses, broken up and pressed into a frosted cake…  Ok, technically these aren’t grahams, since they contain no graham flour, but I promise your taste buds won’t notice!

Graham Crackers

Forget Nutella

Chocolate is a food group.  I seek it out in every country I visit, curious to try unfamiliar combinations.  In Piemonte, I discovered the magnificent combination of chocolate and hazelnut paste known as gianduja.  My favorite version of this combo was Ferraro Rocher Baci, which had a hole hazelnut hidden in the center.  Unfortunately, since Baci – and the more familiar Nutella – have milk in them, I needed to find a new way to get my chocolate hazelnut fix.  So, when I came across a large bag of hazelnuts while shopping with sister, I knew immediately what I wanted do with them.

Baci Cantucci 

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