Carob cookies - Gluten Free

 

2 cups almond flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar

1 egg replacer

1 tbsp. crushed flaxseed + 3 tbsp. water

1/2 cup non dairy milk

1 cup organic unsweetened coconut flakes

2/3 crushed pecan nuts and 1/2 cup of crushed coconut flakes

You'll need 6 bowls.

 In the first mixing bowl, mix the almond flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp. flaxseed meal and 3 tbsp. of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add the 1 egg replacer set aside. Add wet ingredients to the dry ingredients and stir until well combine. Let the mixture sit for 10 minutes.

Use a small bowl to hold 2/3 cups of pecan nuts. Use a 1/2 cup for the crushed coconut flakes.

Place parchment paper on a cookie sheet. Use a tbsp. to scoop the cookie mixture, and drop them onto a cookie sheet. Topped the cookie mixture with coconut flakes and pecan nuts. Bake at 350 for 15 minutes.

These cookies are soft, crispy around the edges. If you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Dark Chocolate Oatmeal Cookies

Ingredients

3/4 cup flour
1/4 cup unsweetened organic cacao powder
1/2 tsp baking soda
1/2 cup earth balance butter
1/2 cup organic cane sugar
1/2 tsp vanilla
2 tbsp steel cut oats
2 tbsp pecan nuts, chopped


Preheat oven to 350 degrees F. Spray oil on a cookie sheet or use parchment paper. Sift the first 3 ingredients into a bowl, set aside. In another bowl, using a hand mixer, cream earth balance butter until fluffy, add sugar and vanilla: beat until blended.

Add dry ingredients to the wet ingredients, Mix in oats with a wooden spoon until evenly distributed. Use your hands to form the cookie dough into a ball. You might have to wet your hand with water, first. Flatter dough to 2" round and placed them on a cookie sheet. Bake for 14 minutes.

Cookie Treats

Ingredients
1 cups organic white flour
1 1/2 cups organic roller oats
1/3 cup organic cane sugar
1 tsp organic cinnamon
1 tsp organic nutmeg
1 tsp baking powder
1/4 cup fresh squeezed O.J
2/3 cup spring water
1/2 cup coconut oil
Sliced almonds and chopped pecans nuts

Directions
In a large mixing bowl add all the dry ingredients, excepts, nuts. Use a whisk to mix the dry ingredients. Add the raisins. Make a well and add the wet ingredients to the well and combine until well mixed. Use a round tbsp to scoop up mixture and place them onto a cookie sheets that has parchment paper on it. Bake cookies for 20 minutes in a 375 oven

Gluten Free Lemon, Coconut Cookies

2 cups spelt flour
2/3 grated lemon
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
4 tbsp fresh lemon juice
1 cup organic unsweetened coconut flakes


Directions:

In a mixing bowl, mix the spelt flour, grated lemon peel, and baking soda, set aside.
In the second small glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. Mix the canola oil, sugar, flaxseed mixture, lemon juice and milk. Mix well and set aside. In another bowl add 1 cup of coconut flakes, set aside.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes. (This mixture is not as firm as the chocolate cookie mixture. Once you scoop the dough into a tbsp, drop the dough into the coconut flakes and use the spoon to cover the dough with coconuts. Shape the dough into a ball with your hand or spoon. Place the cookie dough onto a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Carob Coconut & Nut Cookies

2 cups spelt flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
1 cup organic unsweetened coconut flakes
2/3 crushed mixed nuts of your choice

You'll need 5 bowls. In the first mixing bowl, mix the spelt flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add 1 cup of coconut flakes, set aside. Add to a 5th small bowl 2/3 cups of mixed nuts.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes and and the half of your cookie dough into the mixed nut mixture, place the cookie dough on a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Oatmeal Raisin Nuts Ice Cream Cookies

Vegan Vanilla Ice Cream Recipe

Ingredients
2 cups silk vegan heavy cream
2/3 cup unsweetened soy milk

1 tbsp arrowroot
1/2 cup can sugar
2 teaspoons vanilla extract

Cookie Recipe
Directions:

Add all the ingredients to a pot.
Turn the heat to medium turn heat off once the mixture started to boil.
Mix the Mix the vegan cream until the sugar is dissolved.

Refrigerate for several hours to chill or freeze it for an hour.
5. Pour the cream into an ice cream maker and churn according to the manufacturer's directions. Freeze till harden.

Vegan Oatmeal Cookies

2/3 cup earth  balance butter

1/2 Cup cane sugar

1 egg substitute

1 tsp vanilla

1 1/2 cup flour

1 tsp baking soda

1 tsp cinnamon

3 cups oats

1/2 cup raisins
1/2 cup pecan nuts (optional)

Instructions

Heat Oven to 350

Beat together earth balance butter, and cane sugar until creamy

Add egg substitute and vanilla, beat well. Add flour, baking soda, cinnamon 

and mix well. Stir in oats and raisins, pecan nuts (optional) and mix well. Drop about a tbsp full of the mix onto

a baking sheet with parchment paper on it. Bake 15 to 20 or until golden brown. Let cookies

cool before placing ice cream on cookies to make a ice cream cookies sandwich. Wrap cookies with saran wrap and freeze

Fingerprint Cookies

Ingredients

2 cups spelt flour (white or whole)
1 teaspoon baking soda
½ teaspoon salt
⅔ cup canola oil
1 cup sugar
⅛ cup light brown sugar
1 tbsp golden flax meal plus 3 tbsp water
½ cup almond milk
¾ cup unsweetened coconut flakes

Instructions
In a small bowl or cup, combine the ground flax seed and the water. Let sit for 5 minutes until it forms a gel.
Combine the spelt flour, salt, and baking soda in a medium bowl, set aside.
In a separate large bowl, mix the sugar and canola oil until combined, then add the flax egg and almond milk.
Add the dry ingredients to the wet ingredients, mixing just until everything is wet.

Refrigerate the dough for one hour.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Put the coconut flakes in a small bowl.
Take a small spoonful of dough and roll it into a ball. Roll it in the coconut to coat - you want a lot of coconut to stick to each ball.
Put the coconut covered balls on the parchment lined cookie sheets, using your thumb to make a circle in the middle of dough. Place your favorite vegan preserve in the circle of dough
Bake for 8-10 minutes. Cool on wire racks.

Vegan Crunchy Carob Chip Nut Cookies

Ingredients (Makes 18 servings)

1 tablespoon ground flax seed

3 tablespoons water

2 cups gluten free old fashioned oats

1 cup oat flour

1/4 cup cacao powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegan earth balance

1/3 cup maple syrup

1 teaspoon vanilla extract

1/2 cups carob chips

1 cup raisins

1/2 cups pumpkins seeds

Directions

Preheat oven to 350?F.

In a small bowl, whisk together the flax and water. Let sit for 2 minutes.

In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, carob powder

In a mixing bowl cream together the butter and maple syrup until light and fluffy, Add the flax meal mixture and vanilla extract and stir until combined.

Gradually add the flour mixture until just combined. Add the raisins, carob chip and pumpkin seeds, stir to thoroughly mixed

Use a 1 tablespoon measure, place cookie dough on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Oatmeal Raisin Almond Cookies

Ingredients
1 tablespoon ground flax seed
3 tablespoons water
2 cups gluten free old fashioned oats
1 cup gluten free all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) vegan butter, softened (i used earth's balance)
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup raisins
1/2 cup of sliced almonds
1/2 cup raisins


Directions
1. Preheat oven to 350°F.
2. In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
3. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
4. In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
5. Gradually add the flour mixture until just combined. Add the raisins and sliced almonds and stir to thoroughly combine.
6. Using a 2 tablespoon measure, place cookie dough onto parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Vegan Double Chocolate Chip Nut Cookies

Ingredients (Makes 18 servings)

1 tbsp flaxseed

3 tbsp water

1 tsp cinnamon

1/2 tsp baking soda

1/2 maple syrup

2 tbsp earth balance

1 tsp vanilla extract

2/3 cups raisins

2/3 cups pumpkin seeds

1/4 cup cacao powder and chips

2 cups gluten free oats

1 cup brown rice flour

Preheat oven to 350

In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
In a separate bowl, whisk together the oats, flour, cinnamon,
baking soda and set aside
In a mixing bowl cream together the butter and maple syrup
until light and fluffy, Add the flax mixture and vanilla extract
and stir until combined. Gradually add the flour mixture until
just combined. Add the raisins, cacao chip and pumpkin stir to
thoroughly mixed.

Use a 1 tablespoon measure, place cookie dough on a parchment-lined
baking sheet. Bake for 15-20 minutes, or until golden brown.