Guess where I am! Guess where I am! I’m home!! Guess where I will be for the next few months! Home!! YAY! Normal blogging services have been restored and I am already making Halloweegan crafts for Vegan MoFo. How will I ever manage not to show them to you until October? That will probably be a big challenge! Let’s keep ourselves busy with chocolate until then! :)
Mr. Wing-It ate lots of low glycemic-load treats while he was on his triglycerides-lowering diet last year, and flourless nut-butter cookies made their way to his happy belly a couple of times a week. His were sweetened with agave nectar to keep the glycemic-load low, but these are sweetened with brown sugar which I make by mixing ground turbinado sugar and molasses in my food processor.Thanks for the tip, Alton!
These are mutant cookies because on the second day they lose a bit of their outer crispiness and they become a candy bar. Yep. They go from cookie to chewy candy bar overnight! You can play with the ingredients to make them sweeter or chunkier or not so sweet or not so coconutty or whatever. Keeping the nut-butter to baking powder and baking soda ratio, I have made these elebenty times with different variations, like no coconut, less sugar, peanut butter instead of almond butter, chopped walnuts instead of macadamia nuts, and the list goes on and on… hmm, I eat way too many cookies. You can also bake them for only 12 minutes if you want a softer cookie with a gooey center. Anyway, this is my favorite version and my latest obsession. I hope you like! :)
|Mutant Flourless Chocolate Cookies1 tbsp ground flax seeds
3 tbsp cold water
1/2 cup dried shredded coconut*
1/2 cup semi sweet chocolate chips
1. Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
2. In a small bowl or measuring cup mix the flax seeds and water.
3. In a medium size mixing bowl combine all ingredients except for the chocolate chips and nuts. The dry and powdery ingredients are better off in the bottom of the bowl to prevent a big powdery *POOF* when you start mixing.
4. Beat with an electric mixer for about 30 seconds or until a smooth dough forms. It will look chunky at first but keep mixing and it will become smooth. You can use a large spoon instead, just take care to mix everything well and beat the dough vigorously.
5. Stir in the chocolate chips and nuts. Make them as chunky as you want, as you can see I like a lot of chocolaty and nutty goodness, but you can adjust the chunkiness to your taste.
6. Drop by rounded spoonfuls (or use a cookie scoop for perfectly round cookies) onto the cookie sheet and slightly flatten and shape each future cookie with the tip of a spoon. The back of a spoon only makes a big smeary mess, a swirly motion with the tip of a spoon works like a charm. But then again you might not want to flatten them at all if you like them all round and poofy! Leave about an inch of space in between cookies.
7. Bake for 14 minutes. Let the cookies slightly cool for a minute on the baking sheet before you transfer them to a cooling rack.
This recipe makes about 12 or 14 cookies, depending on how big you make them. If you manage not to eat them all right away and you need to store them, let them come to room temperature and store them in a paper bag. The paper bag keeps them from getting soggy.
* You can grind the coconut to a fine powder in a blender or food processor if the texture of coconut makes you gag. Yea, you know who you are! :D
I flattened these quite a bit before baking them,
they’re more crisp and cookie-like,
but I think I like the thicker, softer ones better
Now that you’re all high on sugar, are you ready to feel robbed by your regular grocery store? That’s how I felt after finding all these products at Costco:
2 lb packet of active dry yeast – $3.69
2 liter bottle of extra virgin olive oil – $9.99
16 oz bottle of pure vanilla extract – $6.39!!!
6 lb bag of turbinado sugar – $7.69
32 oz jug of pure maple syrup – $11.99
26 oz jar of almond butter – $5.89
I think the vanilla extract is what freaks me out the most! And the yeast! I normally pay $6.99 for a 4 oz jar at the grocery store! If I ever open my own vegan bakery or cafe, I will be doing most of my shopping at Costco. Just with this one trip we would have saved enough to pay for our membership! We went with Mr. Wing-It’s mom, who is already a member, to look around and see if it would be worth it for us to join. Umm, yes. It would.
Are you a Costco member? What are some of the most awesome things you’ve found there? Have you tried their Kirkland salsa? They only had a medium heat salsa so I didn’t want to risk buying a gigantor jar only to be stuck with something that was way too hot for me. What about their Kirkland coffee? Is it good?