Curb Your Craving for a Girl Scout Cookie with this Vegan, Gluten Free Chocolate Chip Cookie

Gluten Free Yoga Chick Vegan GF Cookies
Gluten Free Yoga Chick Vegan GF Cookies

A soft, vegan, gluten free, and low glycemic cookie that satisfies?  Yes please!  The chocolate and coconut in this recipe give the cookies a Girl Scout’s Samoa cookie taste, but are softer, chewier and dare I say, better?  You be the judge!

Here I used larger chocolate chips, but the chocolate/coconut ratio wasn't quite right.  Smaller chocolate chips are better for this recipe.
Here I used larger chocolate chips, but the chocolate/coconut ratio wasn’t quite right. Smaller chocolate chips are better for this recipe.

Recipe for your mind, body and spirit:

I use a combination of sugars to get the best flavor and nutritional bang for your buck.  Stevia is a natural low glycemic sweetener with fewer calories.  Molasses has the added benefit of vitamins and minerals most modern diets are lacking, plus it adds a nice golden color to your cookie the way brown sugar would, but without the artificial colors.  Read this article to learn more about sugars and sweeteners.

1/2 cup organic white sugar

1/4 cup granulated stevia (2X strength of regular sugar).

2 tablespoons blackstrap molasses

1/2 cup coconut oil

1/3 cup coconut milk (or your milk of choice).  I used canned lite coconut milk for an added richness, but you could use the boxed coconut milk, almond, rice, or cashew milk

2 teaspoons vanilla

3/4 cup white rice flour

1/3 cup coconut flour

2 tablespoons potato starch

1 tablespoon xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup mini dairy free chocolate chips (I recommend mini chocolate chips to get the best chocolate to cookie ratio).

Method:

Preheat oven to 375 degrees.  Line cookie sheets with oven safe parchment paper.

Cream together coconut oil, sugar, stevia, molasses and vanilla using an electric mixer or Kitchen Aid.  In a separate bowl, thoroughly combine dry ingredients.  Slowly add the dry ingredients to the wet sugar mix 1/3 at a time until the soft dough forms.  Be sure not to over mix.  Stir in the chocolate chips.

Spoon out dough onto the cookie sheet in tablespoon size dollups.  Bake for 10 minutes, or until cookies are a beautiful golden brown.  Allow the cookies to cool on a cooling rack.  If you are like me you will eat them immediately.  In the rare event you have leftovers, be sure to store them in an airtight container to maintain the soft freshness.  Enjoy!

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Like the recipe?  Have a suggestion for a recipe you would like me to make-over?  I love to hear from you!

Salted Peanut Chocolate Spread

IMG_1112Winning a baking contest at the County Fair has always been on my bucket list, and this year it was my mission to enter a gluten free, healthy dish into a county fair cooking competition.  As a kid, I remember most of the fun in going to the county fair is walking by the food vendors and getting a whiff of some salty-sweet heavenly aroma, and feasting my eyes on treats I had never heard of but just HAD to have.  Just because I live a healthy gluten free life now, doesn’t mean I have to miss out on this great American summer food tradition.  I know my diabetic, vegan and vegetarian friends agree.

In a world where bacon is it’s own food group, I knew a recipe that is gluten free, dairy free and low in sugar would be an oddity at a County Fair cooking competition.  I believe a healthy diet can be just as satisfying to the taste buds as it is nourishing to the body, and I wasn’t going to compromise my passion for healthy food for a blue ribbon. I would much rather enter the contest and risk losing, than sell out on myself.

In the end, I did not win the blue ribbon, but I had a blast talking to people about my healthy and delicious style of food.  I shared my Salted Peanut Love Spread to the other participants and spectators, and everyone loved it and wanted the recipe!

Salted Peanut Chocolate Spread Recipe

(Inspired by the #LoveYouSticker campaign)

Ingredients:

1 cup lite coconut milk

1 cup Ghirardelli 60% cacao bittersweet chips

2 tablespoons honey

1 ¼ teaspoon coarsely ground kosher salt + a pinch to dust the finished product (optional)

¾ cup all natural unsalted peanut butter (I used Adams All-Natural)

dash of love

Method:

Gently warm the coconut milk in a saucepan on low to medium heat.  Watch the milk closely to avoid scalding.  Meanwhile, add the chocolate chips to a food processor or high powered blender (I use a Vitamix). Once the milk is hot, not boiling, stir in the  honey until completely combined.  Add the hot milk mixture to the Vitamix and let sit for 30-60 seconds to start melting the chocolate.  Start the Vitamix on low and slowly turn up the speed to 5-6 and let blend for 1-2 minutes.  Add the salt and blend an additional 30 seconds.  Spoon in the peanut butter and continue to blend for about one minute, or until silky smooth.  Using a rubber spatula, scrape out the mixture in a serving bowl or jar and allow the sauce to cool.  Sprinkle the remaining salt and a little dash of love on top before serving. Spread the Love onto fruit, breads, friends, and wherever a little love is needed.