Happy Friday! Some of you already have a lot of your Thanksgiving planning done. I got busy last night and brainstormed on ideas and finally headed out to the store before the mayhem begins early at 7:30am this morning! I beat the crowds and I hope I did not forget anything.
I am so excited to see nearly 250 comments on the So Delicious Coupon Giveaway. I cannot express to you how much I like this product and how it has made my vegan journey a lot easier. I hope you get to enter since TEN people have a chance to win four free products!
Before post a recipe I also thank everyone interested in the Cookbook Giveaway. Here is the winner:
Hi Marty! Please email me your full name and address so I can get that info to the publishers. Thanks!!
As I looked through my pictures and recipes I totally forgot to post a gluten-free and vegan cookie recipe I found as I was perusing vegan mofo posts 2 weeks ago! How could I?? The recipe, after being tweaked a bit, came out super delicious and moist. I love discovering that gluten-free AND vegan means delicious and not lacking in flavor. A common misconception! At least to me.
Double Chocolate Cherry Walnut Cookies
makes 18-20 cookies / Print Recipe
adapted from Lettuce Free Vegan
1/2 cup brown sugar firmly packed
1/4 cup Earth Balance, softened (vegan margarine)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 chia egg or flaxseed (1 Tablespoon ground chia seed mixed in small bowl with 3 Tbsp warm water)
1 cup Bob’s Red Mill Gluten-Free All-Purpose Flour
3 Tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1 Tablespoon So Delicious Coconut Milk (or other non-dairy milk)
1/2 cup vegan chocolate chips
1/2 cup walnuts, roughly chopped
1/2 cup dried cherries, roughly chopped
Preheat oven to 375 degrees. Line a baking sheet with parchament paper.
In large bowl, cream brown sugar and Earth Balance together until light and fluffy. Prepare chia / flaxseed egg and set aside for 3-5 minutes until it becomes thick. Add the extracts and chia / flaxseed egg and mix well.
Add the flour, cocoa, baking soda and salt and mix well. Stir in the coconut milk until combined. Stir in chocolate chips, nuts, and cherries.
Drop by 2 tablespoons onto an ungreased cookie sheet. Bake 10 minutes or until set. Cool for one minute on the pan and then move to wire cookie rack.
These are DELICIOUS warm! Enjoy!