Tag Archives: Vitacost Recipe

Sunshine Cookies

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This recipe is dedicated to my incredibly talented and sweet nephew, Kian, who has a severe peanut allergy.  Since most of my cookie recipes contain some sort of nut, I feel bad that he can’t eat all of the treats my other 14 nephews and nieces get to enjoy.  So I made this special recipe just for him.  It is a nut-free version of a peanut butter cookie!  Instead of peanuts, I use sunflower butter.  He is not allergic to coconut sugar, but if someone in your household is allergic to coconut, please substitute with vegan sugar.  I also added mini-chocolate chips because everyone in my family loves chocolate chips!

Kian has yet to try these cookies since I don’t see him often, but my other nephews and nieces have tried and they think these cookies taste just like peanut butter cookies.

Interestingly, when sunflower butter and baking soda mix, it results in a green color.  Sometimes when I’m in a rush and over-measure the baking soda, the center of the cookies turn a green color.  Don’t be alarmed, though.  I have read that it is perfectly safe.   If you reduce the amount of the baking soda by just a tad, you might not get the green result.  My 4- and 5-year old nephews made a batch last night and they were so small, they didn’t turn green in the center.  At least we didn’t notice any green!


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I want to give Vitacost.com a huge thank you for kindly sending me ingredients that inspired these cookies!  Click on the ingredients links to purchase the same ingredients I used to make my Sunshine Cookies.  Click here for Vitacost.com savings.

Lastly, I want to thank Kimberley Flanary (@back_to_eden_healing on Instagram) for helping me name these special cookies!  I hope Kian, and whomever you know with nut allergies, will find a bit of sunshine in these cookies!

Enjoy!

 

Sunshine Cookies

Servings: 8

Time: 15 minutes

Diet: V, GF, SF, NF

 

Ingredients

Dry Ingredients:

3 Tbsp sorghum or oat flour

1/8 tsp sea salt

3/4 tsp baking soda

1/4 tsp xanthan gum (optional. makes cookie less crumbly)

1/4 cup coconut palm sugar

Wet Ingredients:

1/2 cup sunflower seed butter

2 Tbsp unsweetened applesauce

1 tsp vanilla extract

Other Ingredients:

3 Tbsp mini vegan chocolate chips

 

Directions

1. Preheat the oven to 350 degrees F.

2. In a small bowl, add the dry ingredients and whisk together.

3. In a medium bowl, add the wet ingredients and mix.

4. Add the dry ingredients to the wet ingredients and mix to combine.

5. Mix in the mini chocolate chips.

6. Scoop 2-Tbsp cookie balls onto a half-sheet pan lined with a Silpat mat or parchment paper, and press down to flatten them ever so slightly with your hand.  You will make 8 cookies.

7.  Bake for 8-10 minutes, depending on powerful your oven is.

8. Allow the cookies to rest on the pan for about 3 minutes before transferring them onto a cooling rack.

 

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Fudge Brownies

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This brownie recipe is what I would consider a classic fudge brownie.  It is comparable to one of my childhood favorites–Betty Crocker walnut brownies.  The differences are that it is made from scratch (not from a box), vegan and gluten-free, and there is not any cholesterol.  Since there is quite a bit of coconut sugar in this recipe, I cannot say that these brownies are healthy.  For all those who miss their pre-vegan and gluten-free days brownie, this is dedicated to you!  Always feel free to substitute the sugar with erythritol to make this sugar-free, and it should taste just as good!

Make brownie pops with this recipe!  Or if you have vanilla ice “cream,” make yourself a brownie a la mode, create a chocolate brownie ice cream by throwing in pieces of this brownie, or just enjoy these brownies just as they are!

Happy eating!

This recipe was inspired by ingredients that Vitacost.com kindly sent to me.  Click on the ingredients links to purchase the same ingredients I used to make my classic fudge brownies.  Click here for Vitacost.com savings.

 

Fudge Brownies

Servings: 9

Time: 3-4 hours

Brief:  This is a classic fudge brownie recipe. It’s reminiscent of a Betty Crocker chocolate walnut brownie, only this is vegan and gluten-free!

Diet: V, GF, DF, SF

 

Ingredients:

Wet:

2 ½ Tbsp flax meal

1/3 cup plus 1 ½ tsp filtered water

1 ¼ cup vegan semi-sweet chocolate chips, melted

¼ cup plus 2 Tbsp coconut oil, melted*

1 ½ tsp vanilla extract

½ cup coconut sugar

*Make sure the coconut oil is melted when you measure it.

 

Dry:

½ cup sorghum flour

2 Tbsp brown rice flour

2 Tbsp arrowroot flour

¼ tsp sea salt

¼ tsp baking soda

1/8 tsp xanthan gum, optional

 

Other Ingredients:

½ cup walnuts, roughly chopped

 

Directions:

1. Preheat oven to 350F. Line a 7”X7” or 8”x8” square pan with parchment paper and spray with nonstick cooking spray.

2. In a small bowl, combine the flax meal and filtered water. Mix and set aside.

3. In a large bowl, add all of the dry ingredients and whisk to combine. Set aside.

4. a) Place the chocolate chips and coconut oil into a large heat-safe bowl that can sit right over a small saucepot with very lightly simmering water.  Stir the chocolate and coconut oil with a silicone spatula until the chocolate melts. Remove from heat.

b) Alternatively, in a medium microwave-safe bowl, add the coconut oil and chocolate chips and melt in the microwave for about 30-45 seconds until melted.

5. Stir well, add the flax mixture, vanilla extract, and coconut sugar.

6.  Pour the wet mixture into the dry mixture and stir well to combine.  Fold in the roughly chopped walnuts.

7.  Pour the batter into the prepared baking pan and place a piece of parchment paper at the top and flatten it out with your hands or with a roller until smooth and even.

8. Bake for 30 minutes.  When you pull it out of the oven, it will be sizzling and bubbly, and will seem like it’s not fully cooked.  Don’t worry about that– it’s normal and will set as it cools and chills.   Do not slice into it.  I repeat, do not slice it yet because it will fall apart and crumble.  Allow the brownies to cool in the pan for about 1 hour.  When they are completely cool, place the brownie pan into the refrigerator until they are cold.  This makes them easier to handle and easier to cut.  I usually cool them overnight.  Once they are completely cold, remove them from the refrigerator and holding onto the parchment paper transfer them onto a cutting board.  Cut 9 square pieces or smaller pieces.

9. Best stored in the refrigerator in an airtight container and eaten cold!

 

 

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