Showing posts with label chocolate cookies. Show all posts
Showing posts with label chocolate cookies. Show all posts
Monday, September 30, 2013
UPDATED FLOUR-LESS VEGAN NUT BUTTER CHOCOLATE CHIP COOKIES, WITH CHOCOLATE/NUT VARIATION
NOTE: The recipe has been updated to add the option of using agave nectar or maple syrup, or date puree instead of brown sugar.
I love using beans-- not only is savory dishes, but in desserts and salad dressings, and anywhere else that they add texture, flavor, protein, fiber, creaminess, etc.. If the beans can stand in for eggs or fat or flour, that's even better.
So, the other day I finally got around to trying the basic flour-less chickpea chocolate chip cookies that are all over the internet. There are small variations in the recipe, but, basically, the mix is 1 1/4 cups drained cooked or canned chickpeas in a food processor with 1/2 cup + 2 T. natural peanut butter (or other nut or seed butter), 2 tsp. vanilla, 1/2 cup packed soft brown sugar (some people use 1/4 cup agave or maple syrup), 1 tsp. baking powder (some use less), and a pinch salt, processed until smooth and mixed with 1/2 cup chocolate chips.
We were impressed by the cookies, but thought the flavor was a little flat and they didn't spread out enough for my liking. So, today I started playing around with the recipe (can't help myself!) and here's what I came up with. It's still a simple recipe, but we like the flavor and texture better in this version.
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| Homemade soy milk with both cookie versions. |
Use natural peanut butter, not the sweetened, hydrogenated kind.
Make small cookies.
Let the cookies cool for several hours before serving (unless you like them a bit gooey!).
Printable Copy RECIPE UPDATED SEPT. 30, 2018
BRYANNA’S FLOUR-LESS VEGAN
NUT BUTTER CHOCOLATE CHIP COOKIES
Makes about 22
cookies (Gluten-Free, Soy-Free, no extracted oil)
NOTE: you can make bars or squares instead of cookies with this batter, by spreading the batter out on ONE parchment-lined 13 x 10-inch baking pan (with rim, like a jelly-roll pan). Bake for 20 minutes and allow to cool thoroughly on a rack before cutting into bars or squares.
NOTE: you can make bars or squares instead of cookies with this batter, by spreading the batter out on ONE parchment-lined 13 x 10-inch baking pan (with rim, like a jelly-roll pan). Bake for 20 minutes and allow to cool thoroughly on a rack before cutting into bars or squares.
1 cup rinsed and drained cooked or canned chickpeas (drain well and pat dry)
1/2 cup natural peanut butter or other nut
butter
3/4 cup soft, packed brown sugar OR date puree (see NOTE below)
OR use 1/2 cup agave nectar or maple syrup
1 “flax egg” (see below)
1 “flax egg” (see below)
2 tsp pure vanilla extract
grated zest from 1 organic orange
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dairy-free organic/fair trade chocolate chips (if you want to use less chocolate, use a dairy-free organic/fair trade chocolate bar, chopped small)
VARIATION: FLOUR-LESS
VEGAN CHOCOLATE NUT COOKIES
Add: 3 Tbs. organic/fair trade unsweetened cocoa powder to the processed batter AND add 1/2 cup chopped,
lightly-toasted nuts of choice (roasted peanuts are good, but you can use
walnuts, pecans almonds, etc.) by hand to the batter after scooping it into a
bowl.
The orange zest and chocolate
chips are optional in this version.
**You could also add homemade vegan Peanut Butter Baking Chunks, recipe at this post, instead of chocolate chips and/or nuts.**
**You could also add homemade vegan Peanut Butter Baking Chunks, recipe at this post, instead of chocolate chips and/or nuts.**
“FLAX EGGS”: In a
blender mix 1 cup water and 1/4 cup golden flax seeds at high speed until white
and fluffy and “gloppy”. This makes 5 “flax
eggs”. 1 “flax egg” = 1/4 cup of this
mixture. The remaining mixture can be poured into a covered jar and
refrigerated for about a week, or frozen in 1/4 cup portions for future use.
Directions:
Preheat the oven to 350ºF. Line 2 baking sheets with baking parchment.
In a food processor, mix the chickpeas, nut butter, sugar (or one of the syrups, or Date Puree), “flax
egg”, vanilla, orange zest, baking powder and salt (and cocoa powder if you are
making the chocolate/nut variation) until a smooth batter results. (If, for some reason, your batter does not look as thick as the picture, you can add about 1/2 cup of oatmeal and process again.)
With a spatula, scoop the batter into a mixing bowl. Mix in the chocolate chips (and/or the nuts,
if you are making the chocolate/nut variation) with a spoon, distributing them
as evenly as possible through the batter.
 |
| PEANUT BUTTER/CHOCOLATE CHIP BATTER |
 |
| CHOCOLATE/NUT BATTER |
Spoon small scoops of batter onto the parchment-lined baking
sheets, about 2 inches apart. (I used heaping 1/2 tablespoon measure.) I made about 22
cookies. You can leave them the way they
are, or flatten them down a little, depending on how thick you like them.
Bake the cookies for about 15 minutes, or until they are
golden brown on the bottom. Carefully lift them onto cooling racks and let them
cool thoroughly before serving. ~~~~
Nutrition Facts
Nutrition (per serving): 86 calories, 37 calories from fat, 4.5g total fat, 0mg cholesterol, 23.7mg sodium, 115.3mg potassium, 10.5g carbohydrates, 1.8g fiber, 4.8g sugar, 2.6g protein, 2.6 points.
NOTE: About using Date Puree instead of sugar (this is much cheaper than using date sugar)--
The Date Puree can replace sugar using a 1:1 ratio, or it can be used in combination with a reduced amount of sugar in a recipe.
To make date puree, see this easy recipe:http://nutritionstudies.org/recipes/sauce/two-minute-date-puree/
Are dates really better than sugar for diabetics or those with blood sugar issues?
"Dates – are actually on the lower end of the GI. There are a variety of dates available and most of them have a GI of less than 55 (some with a significantly lower GI)." From: https://diabetickitchen.com/the-best-sugar-substitutes-for-people-with-diabetes/
(GI stands for Glycemic Index)
See this study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3112406/
Another Note: Just because dates have a lower glycemic load doesn't mean that you should eat them or use them in baking and cooking with abandon!
Nutrition Facts
Nutrition (per serving): 86 calories, 37 calories from fat, 4.5g total fat, 0mg cholesterol, 23.7mg sodium, 115.3mg potassium, 10.5g carbohydrates, 1.8g fiber, 4.8g sugar, 2.6g protein, 2.6 points.
The Date Puree can replace sugar using a 1:1 ratio, or it can be used in combination with a reduced amount of sugar in a recipe.
To make date puree, see this easy recipe:http://nutritionstudies.org/recipes/sauce/two-minute-date-puree/
Are dates really better than sugar for diabetics or those with blood sugar issues?
"Dates – are actually on the lower end of the GI. There are a variety of dates available and most of them have a GI of less than 55 (some with a significantly lower GI)." From: https://diabetickitchen.com/the-best-sugar-substitutes-for-people-with-diabetes/
(GI stands for Glycemic Index)
See this study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3112406/
Another Note: Just because dates have a lower glycemic load doesn't mean that you should eat them or use them in baking and cooking with abandon!
Enjoy!
Friday, December 24, 2010
VEGAN CHOCOLATE-HAZELNUT THUMBPRINT COOKIES
BRYANNA'S VEGAN CHOCOLATE-HAZELNUT THUMBPRINTS
Yield: about 50 cookies
I made these last night-- yum! I adapted a recipe from the Dec. 2009 Cooking Light magazine.
9 ounces unbleached white flour (about 1 cup, lightly spooned into cup)
2 cups organic powdered sugar
2/3 cup organic unsweetened cocoa
1/2 teaspoon salt
1 cup vegan butter, softened (try my homemade vegan palm oil-free Buttah)
2 tablespoons Ener-G
or Orgran
egg replacer powder
1 tablespoon instant espresso
or 2 tablespoons instant coffee
1 teaspoon vanilla extract
1 1/3 cups finely chopped toasted hazelnuts
about 1/2 cup vegan hazelnut-chocolate spread (preferably palm-oil-free)
(NOTE: There's an easy homemade recipe from my book, World Vegan Feast, but the recipe is also at http://veganfeastkitchen.blogspot.com/2012/12/from-world-vegan-feast-gianduia.html. Or, purchase a dairy-free hazelnut-chocolate spread-- there are many brands, such as Nocciolata Dairy-Free Organic Hazelnut & Cocoa Spread)
Yield: about 50 cookiesI made these last night-- yum! I adapted a recipe from the Dec. 2009 Cooking Light magazine.
9 ounces unbleached white flour (about 1 cup, lightly spooned into cup)
2 cups organic powdered sugar
2/3 cup organic unsweetened cocoa
1/2 teaspoon salt
1 cup vegan butter, softened (try my homemade vegan palm oil-free Buttah)
2 tablespoons Ener-G
or Orgran egg replacer powder1 tablespoon instant espresso
or 2 tablespoons instant coffee1 teaspoon vanilla extract
1 1/3 cups finely chopped toasted hazelnuts
about 1/2 cup vegan hazelnut-chocolate spread (preferably palm-oil-free)
(NOTE: There's an easy homemade recipe from my book, World Vegan Feast, but the recipe is also at http://veganfeastkitchen.blogspot.com/2012/12/from-world-vegan-feast-gianduia.html. Or, purchase a dairy-free hazelnut-chocolate spread-- there are many brands, such as Nocciolata Dairy-Free Organic Hazelnut & Cocoa Spread)
Preheat oven to 350°F.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, sugar, cocoa, and salt in a bowl and whisk.
Place vegan butter in a large bowl, or the bowl of your stand mixer, and beat at medium speed until light and fluffy (about 2 minutes). Whisk the egg replacer and the espresso powder with 1/4 cup water until frothy and add to the margarine. Add this and the vanilla to the margarine and beat well. Add flour mixture to butter mixture; beat at low speed just until combined, then, if you are using a stand mixer, use the cookie paddle to mix it until it is smooth and shiny.
if you don’t have a cookie paddle, turn the dough out onto a sheet of baking parchment and knead the dough 6 times or until smooth and shiny. Shape dough into about 50 (1-inch) balls. Roll sides of balls in the nuts, pressing gently. Arrange the cookie balls 1 inch apart on baking sheets lined with baking parchment. Press your thumb gently into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove the cookies from the pans and cool completely on wire racks.
Spoon a scant 1/2 teaspoon of the hazelnut-chocolate spread into center of each cookie, swirling it to a peak. Refrigerate the cookies until the spread hardens and then cover the plates.
Spoon a scant 1/2 teaspoon of the hazelnut-chocolate spread into center of each cookie, swirling it to a peak. Refrigerate the cookies until the spread hardens and then cover the plates.
MERRY CHRISTMAS TO YOU ALL!
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