Amazing Chocolate Tofu Cupcakes (Gluten-Free, Dairy-Free)

tofu cc2

I know what you’re thinking. Tofu cupcakes…is she serious? I know…it sounds disgusting. Stop that train of thought immediately though because this is soon to be your favorite cupcake recipe!

Tofu Cupcake Collage

These cupcakes are so moist and chocolatey they are going to knock your socks offTofu gets a bad wrap, but that’s mostly because people don’t understand it. It completely blows my mind how many people still don’t really know anything about tofu. There is a common knee-jerk reaction when I mention tofu, it usually goes along the lines of “ewww, tofu is gross”. Tofu is essentially a block of soy. So yes, if you were to go grab it out of the fridge right now and start chewing on it, you might think it’s a little gross…and I might agree with you.

Long before all of my gluten issues surfaced, I was a vegetarian for 7 years and tofu became my best friend. It can be yours too. What I adore about tofu is:

  1. The texture, it reminds me of my favorite food in the world – cheese!
  2. The fact that it takes on the flavor of whatever you cook it with. Tofu is a chameleon ingredient that adds protein to whatever you cook or bake it with. To me, it doesn’t get any better than that!
  3. Tofu qualifies as low FODMAP, hooray! (It is listed here on Kate Scarlata’s blog, she’s a registered dietician and another FODMAP blogger I love).

Tofu Mix Collage

On that note, enjoy tofu, but if you have IBS don’t overdo it. I find that if I go tofu crazy it does cause issues for me. One week I made this amazing tomato sauce and I decided to slather it on my tofu. It was so good I ended up eating it for dinner every night that week! Needless to say, it caught up with me and I haven’t touched that combo since. That being said, moderation is key to any low FODMAP diet success…which is exactly why it is so hard for me. I am an ALL or nothing kind of girl…but hey, I’m working on it!

Now, back to the yummy chocolate tofu cupcakes. Here’s my recipe, which was inspired by Kim Sanders at Gluten Free Real Food, she’s a girl after my own heart; it’s all about keeping it simple with this recipe! Enjoy!

Ingredients:

Cupcakes:

  • 3/4 cup Firm Tofu (drained but not pressed, I like Nasoya brand…you can even buy it already cubed if you want to!)
  • 1 egg
  • 1/4 cup Coconut Oil (you can sub Earth Balance if you prefer), melted
  • 1 tsp. Vanilla
  • 1/8 cup Tapioca Starch
  • 1/8 cup Coconut Flour
  • 1/4 cup Cocoa Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1/4 cup, plus 2 Tbsp. Sugar (weird measurement, I know…just bear with me!)

Chocolate Frosting:

  • 3 Tbsp. Coconut Oil, melted
  • 3 Tbsp. Rice Milk (or Almond milk if you prefer)
  • 1 Tbsp. Vanilla
  • 1 Tbsp. Earth Balance, melted
  • 1 Tbsp. Cocoa
  • 1 1/2 cups Powdered Sugar (aka Confectioners Sugar…this is making me feel old!)

Instructions:

  1. Preheat the oven to 375°
  2. Drain the water from the tofu package and cut it into small cubes (don’t bother pressing it, you want the extra moisture and don’t let your perfectionism win here, it doesn’t have to be pretty, you’re going to smash it up!).
  3. In a blender, food processor, or whatever you have (I used my magic bullet) blend the tofu cubes and the egg together until smooth.
  4. Combine the tofu mixture with the melted coconut oil and vanilla in a medium sized bowl.
  5. Add in the dry ingredients and mix until combined.
  6. Line and fill your muffin tin. Each liner should be 2/3 of the way full, I was able to get 7 cupcakes from this batch.
  7. Bake cupcakes 11 – 15 minutes or until a toothpick comes out clean. If you burn them…well they are chocolate, they will still look pretty!
  8. While the cupcakes are baking make the frosting.
  9. Combine all of the frosting ingredients except the powdered sugar. Once your frosting base is mixed, slowly add the powdered sugar until it reaches the consistency you prefer. You might end up using more or less powdered sugar.
  10. Chill the frosting in the fridge for at least 30 minutes before attempting to frost the cupcakes.
  11. Once the cupcakes have finished baking let them sit in the muffin tin for 5 minutes before transferring them to a cooling rack to allow them to cool completely.
  12. Make sure they are completely cool before frosting them, otherwise your icing will melt into a puddle…don’t you watch Cupcake Wars?!

Recipe Notes/Thoughts:

  • I know, getting the blender dirty in addition to the bowl goes against everything I stand for. But in this case you really do have to liquefy that tofu otherwise you’re going to get chunks of it in your cupcakes. I am trying to build a better reputation for tofu here, people are not going to like chunky tofu cupcakes, that I am sure of. If you are into it though, definitely try it and let me know how they come out…you are a rebel!
  • You don’t have to melt the coconut oil or earth balance beforehand for the cupcakes or the frosting. I do it because it makes mixing by hand a lot easier. If you are the queen of using an actual mixer, then don’t bother melting anything, you just do you!
  • Don’t worry, there WILL be extra frosting!
  • If you prefer vanilla frosting over chocolate frosting simply omit the cocoa.
  • If you don’t have an issue with dairy, I would use cream cheese in the frosting. Seriously, 1 oz of cream cheese will change the entire frosting experience!
  • Using the coconut oil in the cupcakes didn’t seem to change the flavor but you can definitely taste it in the frosting. If you aren’t a fan of coconut flavor I suggest substituting  the 3 Tbsp. of coconut oil with earth balance. I personally love the smell of coconut oil but the taste doesn’t do it for me.
  • You can put tofu in the frosting if you want to…again, keep me posted!

tofu cc1

           Are you willing to take a chance and try tofu in your cupcakes?

Low FODMAP Friendly Lasagna (Gluten-Free)

L Slice

“Whoa. A healthy lasagna? Nope, no thanks, definitely not eating that”. Those were the exact words out of my husband’s mouth when I mentioned what I was cooking for dinner.

Don’t worry, this lasagna is going to blow your mind. It is so flavorful that you’re not going to even miss the onions and the garlic. And if you think a squash and a zucchini can’t make awesome gluten-free “noodles”, well guess what? You’re wrong again!

I have to confess, I was doing so great at making this lasagna dairy-free. So great that is, until my mind caught up with what was actually about to happen and freaked out! Lasagna without cheese?! Not in this lifetime. So naturally, just before I put it in the oven things got severely out of hand, and I ended up putting an entire POUND of fresh mozzarella in this lasagna!

Wait, (you say) fresh mozzarella doesn’t even come in pounds…it comes in tiny little mozzarella balls. Nope. Also wrong. Curse you Trader Joe’s. I was seduced into buying this pound of fresh mozzarella because at Trader Joe’s a full pound of fresh mozzarella costs almost the same amount as a normal 8 oz ball would cost in any other grocery store. And me, not being able to do things any other way than completely over the top; at the last moment I felt the need to use the entire package! I only bought this cheese as a backup, just in case this recipe needed a little cheese…trust me, it doesn’t anymore!

TJ mozz

Part of the problem is that I’ve never cooked with fresh mozzarella. I have really only used it for tomato caprese salad (yum!). I wanted to give it a try it because fresh mozzarella tastes so fresh and light compared to regular mozzarella, perfect for a summer lasagna. I was terrified that it wasn’t going to melt, and if it wasn’t going to melt, I wanted to be sure that I had enough cheese in the layers so that each bite included cheese…who wants a cheese-less bite? Hello?

Much to my delight, I found that fresh mozzarella melts exactly like regular mozzarella. That being said you really can use HALF of the amount that I did. I’m not saying it’s not delicious with a full pound, but it would be just as fantastic with half a pound…yes, half!

top layer

Still doesn’t look like enough cheese right?! Wait is that an open spot over there…seriously??

I considered just telling you that I had used half a pound and not even admitting to my own cheese madness (that’s right, and I’m saying this right to your face!) but you deserve the truth…and I know I’m not the only one out there worrying if the cheese has enough real estate on any dish. Since both ricotta cheese and cottage cheese are not FODMAP friendly, there had to be mozzarella…there just had to be.

Look, perfect cheese coverage!

Look, perfect cheese coverage!

Ingredients:

  • 1 lb Ground Turkey
  • 1 28 oz can of Plain Diced Tomatoes (I used Hunt’s)
  • 1 large Zucchini
  • 1 large Yellow Squash
  • 2 cups Raw Kale, chopped
  • 1/2 lb Fresh Mozzarella Cheese (Or a full pound, hey, do you!)
  • 2 Tbsp Cornstarch (and 2 Tbsp Water)
  • Keep close by: Salt, Pepper and Olive Oil Spray

Instructions:

  1. Preheat oven to 375°
  2. Wash the squash and zucchini, then slice into strips on a mandoline (be careful, don’t cut yourself, blood does not add flavor to this recipe!).
  3. Place the vegetable strips on paper towels to absorb the moisture while you cook the ground turkey.
  4. In a large skillet sauté the ground turkey until cooked through.
  5. Drain off the excess fat and continue to brown the turkey in the skillet.
  6. Once you have achieved the desired brownness on the ground turkey, add in the full can of diced tomatoes (if you are worried about a sloppy sauce you can drain the tomatoes first, I didn’t).
  7. After 5 – 10 minutes slowly add the kale to the skillet and fold it in until it cooks down.
  8. If you feel your sauce is too thin, mix the cornstarch in with the water (in a separate bowl) and then add it into your sauce mixture, it will thicken almost immediately.
  9. Next, spray your baking dish with olive oil (I used an 8 x 8 square glass dish) and make a thick layer with your sliced zucchini on the bottom of the dish.
  10. Add half of your sauce mixture on top of the zucchini layer.
  11. Then make a layer of sliced mozzarella.
  12. Follow with a thick layer of your sliced squash.
  13. Layer the rest of your sauce mixture on top of the squash.
  14. And the final top layer will be cheese (don’t worry, it doesn’t have to look pretty, it WILL melt!).
  15. Finally, bake it in the oven for 45 minutes, uncovered. **See recipe notes/thoughts about cooking times

Recipe Notes/Thoughts:

  • I used an 8 x 8 baking dish for this recipe; had I known how delicious it was going to be (and how much work) I would have made a much larger pan of it.
  • I also like the idea of mixing the zucchini and squash together to make the layers; I didn’t do it this time because I wanted to see the colors separately in each layer, but you might want to mix it up!
  • My mandoline is a cheap-y and only cuts one thickness…paper thin! I would have cut the zucchini and squash much thicker than it came out, but that’s me, I like thick layers. Which is also the reason I decided to pile it on top of itself and only make 2 layers. If you prefer your layers thin you can layer them up to the sky…it really is your limit!
  • I wasn’t sure how watery the zucchini and squash would make the lasagna, so I did lay them out on parchment paper covered baking sheets after slicing them, and I broiled them in the oven for 4 minutes per sheet to remove any potential excess moisture. I truly think this is an unnecessary step, honestly, not that much moisture came off of them (because they were sliced so thin) and I almost burned them!
  • If you decide to use thicker cuts of veggies you may want to 1. Let the slices rest on paper towels as I suggested in the recipe above 2. Salt them and then rest them on paper towels 3. Go ahead and pre-roast them to remove the excess moisture 4. Or, cook the lasagna an extra 15 minutes and be sure to drain off any excess water you notice around the 45 minute mark.
  • Also, be sure to put either a sheet of aluminum foil or a cookie sheet on the rack under your lasagna; I had minimal spillage, but you never know, better safe than sorry and I hate the smell of a burnt oven.

squah Collage

zucc dish

meat layer

cheese layersquash layer

meat layer

top layer

Look, perfect cheese coverage!

Look, perfect cheese coverage!

L Slice

In the end, once he was forced to try it, this dish was 100% husband approved!

What did you think? Could you or your family tell that this is actually a low FODMAP and gluten-free lasagna? 

Delicioso Tex-Mex Fajitas (Gluten-Free)

chix fajita

¡Ay Chihuahua! it must be fajita night! Only the thought of fajitas could make me excited enough to throw on a sombrero and dig my maracas out of the closet! These aren’t just any fajitas; these are simple yet delicious gluten-free fajitas…even better…arriba arriba!

I can never choose between chicken and beef fajitas, so I make both (whew, if only more life and death decisions were that easy!). These fajita’s were great before, but now that I’ve found Trader Joe’s pineapple salsa, they are on a whole new level! If you don’t have a Trader Joe’s near you I am so sorry…you might want to consider moving…just sayin’!

pinapple salsa

I have to tell you my pineapple salsa story. It all started one random day a few months ago when I was picking up some groceries at Trader Joe’s. Up at the checkout counter the cashier noticed my obsession with pineapple; there was a definite theme going on with my groceries that day. He asked if I had tried the pineapple salsa. I honestly hadn’t even heard of it at that point, and when I told him that, he literally stopped everything and ran to the salsa aisle! He brought back a jar of this magical salsa, put a flower sticker on it, and then he packed it in my grocery bag!

TJ sticker

I was floored; he said it was all part of their “customer experience” and then he gave me a few recipe ideas for the salsa! Awesome experience, and you better believe that as soon as I got home I was all about tasting that salsa. It was so good! Kudos to Trader Joe’s and Kevin the cashier, I’m officially addicted to their pineapple salsa. I literally buy it every time I go there now. It tastes great on chicken, pork, beef, lettuce, a spoon…that floorboard over there…you get where I’m going with this, it’s delicious! The best part is that my husband (who hates pineapple) even likes this salsa too. And it’s what? Gluten-free of course!

Thanks Kevin, this one’s for you!

beef fajita

beef fajita rolled

Ingredients: (Serves 3 – 4)

  • 3/4 lb fajita style sliced beef (the grocery store sells them raw, pre-sliced; easy!)
  • 2 skinless boneless chicken breasts
  • Salt and pepper, for seasoning the meat
  • 1 medium onion, sliced thin
  • 1 medium tomato, chopped
  • 1 splash of olive oil for the skillet
  • 4 Toufayan gluten-free wraps

For Topping:

Instructions:

  1. Preheat the oven to 350° (for the tortillas)
  2. Season and cook the fajita beef strips and chicken breasts (separately). I prefer to use a George Foreman grill; cook the beef 4 – 6 minutes and the chicken 8 – 10 minutes or until cooked completely through. You will notice the juices running clear when it is finished.
  3. While the meat is cooking, add a splash of olive oil to a skillet on medium heat and then add the thin sliced onions.
  4. Cover and stir occasionally for 5 – 10 minutes.
  5. Once the onions have softened and are starting to turn clear remove the cover and add the chopped tomato.
  6. Saute´ for another 5 – 10 minutes or until the tomatoes have cooked down and are heated thoroughly.
  7. Once the chicken and beef have finished cooking set them aside to rest for at least 5 minutes before slicing (the chicken, the beef is ready to go) and plating.
  8. Cover 2 baking sheets with aluminum foil. Put the tortilla wraps on the baking sheets, 2 tortillas on each sheet.
  9. Heat the tortillas for 5 minutes or until they reach your maximum level of toasty-ness. The edges will brown quite quickly.
  10. Remove the tortillas from the oven and cut them in half for maximum fajita rolling size.
  11. Chop the lettuce, grate the cheese, and put the salsa and sour cream in serving dishes.
  12. Transfer the tomato and onion mixture to a serving dish and call your amigos! Dinner is ready, let the fajita assembly begin!
Gluten-free "Tortillas"! Hurra!

Gluten-free “Tortillas”! Hurra!

Recipe Notes/Thoughts:

  • If you prefer your tortillas to be softer you can microwave them (10 – 15 seconds each) instead of toasting them in the oven. I like the crunch the oven gives them, but they are definitely easier to roll if you microwave them. Sometimes I just use the whole tortilla toasted in the oven to make a salad-esque creature, like a salad “shell” if you will.
  • I use Cracker Barrel Vermont Sharp White Cheddar because it’s naturally lactose free, FODMAP friendly and it’s not colored with annatto like most yellow cheddar cheeses. I’m not 100% sure annatto is an issue for me, but whenever I can avoid eating it, I do.
  • You can use any kind of beef that you prefer, I like the fajita beef strips because they are pre-sliced (hooray…errr…hurra!) and so thin that they cook really quick, but they can also get really tough really fast if you overcook them.
Sauteed tomatoes and onions

Sautéed tomatoes and onions

Beef fajita strips

Beef fajita strips

Chicken

Chicken

Shredded lettuce

Shredded lettuce

Cheese!!!

Cheese!!! El queso!!!

Have you tried Trader Joe’s Pineapple Salsa? Do you love it as much as I do?

What other toppings are you adding to your fajitas…are you getting fancy or keeping it simple like me?

Quick Fettuccine Alfredo with Grilled Chicken (Gluten-Free)

Fett alf with veggies

There is nothing like coming home to a decadent, rich and creamy plate of fettuccine alfredo after a long day. Honestly it’s a little plate of heaven. You can dress it up or keep it simple, either way it’s an elegant treat. This recipe isn’t quite like the Olive Garden version (that I still eat in my dreams…) but it’s still closer than I expected to be able to achieve in a gluten-free version, especially with a simple jar of sauce. It’s also a little less greasy than the original (that means more healthy too! Just saying…). I can still remember all of that butter in the alfredo sauce at Olive Garden, (oh how I love butter) which would inevitably drip out of the sauce and off of the end of the fettucine on my fork (and onto my clothes, especially if I was wearing something cute). Don’t worry, you won’t have that problem with this recipe.

gf alfredo

Classico lists gluten-free very clearly on their sauces

Classico lists “gluten-free” very clearly on their sauce labels

Rice Pasta Brand

Ingredients:

  • 1 15 oz jar of Classico Creamy Alfredo sauce (or another GF flavor,check, not all of the versions of Alfredo actually state “gluten-free”)
  • 1 14 oz package of Tinkyada Fettucini style gluten-free brown rice pasta
  • 2 raw boneless, skinless chicken breasts
  • Salt and pepper, for seasoning the chicken breasts
  • Assorted cooked vegetables, (optional). Carrots, green beans, zucchini…

Instructions:

  1. Boil 4 quarts of water and then add the pasta.
  2. While that is heating up, season and cook the chicken breasts. I prefer to use a George Foreman grill; cook the chicken 8 – 10 minutes or until cooked completely through. You will notice the juices running clear when it is finished.
  3. Place the cooked chicken on a cutting board to the side and allow it to rest while the pasta cooks.
  4. Cook the pasta for 13 – 15 mins stirring occasionally, the water will get cloudy and it won’t smell like traditional pasta, but trust me, you’re in for a treat!
  5. After cooking the pasta, strain, rinse with cold water and transfer it back into the pot.
  6. Pour the jar of Alfredo sauce onto the pasta, mix, and keep the mixture on the stove on low heat.
  7. Cut the chicken into slices or large chunks and add to the pasta mixture. Cover and continue to cook on low, stirring occasionally for 5 – 10 minutes. You can also slice the chicken and put it on top of the pasta after you plate it if you want the true authentic Olive Garden style. Up to you.
  8. Plate and enjoy! Gluten-free never tasted so good!

Recipe Notes/Thoughts:

  • If you choose to add vegetables you can either mix them directly into the pot or I plated them underneath my pasta since I was the only one who wanted to add veggies. I had leftover veggies in the fridge that were already pre-cooked, so I used french cut green beans and yellow squash which really added to the texture, plus vitamins, score!
  • You can cook your chicken breasts in any manner that you feel is quick and easy, I just love my Foreman.
  • This pasta absorbs a lot of sauce. If you prefer a dish that is “saucier ” you may want to add an additional half of a jar of alfredo sauce, or have extra bowl of sauce heated on the side to drizzle over the top once you plate.
  • This dish holds up quite well once cooked just warming on the stove. You can leave it if you’re 1). waiting for the family to get home, 2). need to walk the dog, or 3). if you’re just not in the mood to eat right away (not that number 3 would ever be the case with this dish, you won’t want to wait a second longer than necessary before digging in!).

sliced chicken

fett alf

Fett alf with veggies

                Did you add vegetables to your alfredo? Which did you choose?

“Spaghetti” and Meatballs (Gluten-Free, Dairy-Free)

spaghetti and meatballs

Oh Mama Mia; spaghetti and meatballs how I have missed you! Finally a gluten-free dish just as tasty as the real deal. And don’t just take my word for it (I know, I know, it’s been a long time since I had real gluten filled pasta) my crazy-for-gluten family can vouch for the legit faux gluten flavor! Seriously, they won’t eat anything gluten-free that tastes sub-par and this was a hit all around the table. Wait, you say, this isn’t spaghetti, this is fettucine! Well I consider it both…to me the sauces determine the title. For those of you who can’t live with this potentially life altering inconsistency (I get it, I’m particular too!) please note my quotation marks around “spaghetti” and feel free to sub in actual gluten-free spaghetti, angel hair, linguine…whatever YOU consider your “spaghetti” to be!

Rice Pasta Brand

I am in love with these Tinkyada brown rice fettuccine noodles, seriously love. I bought a package months ago and I have been terrified to try them. I pretty much stare at them daily in my cupboard, but I was just too scared to try them for fear of the potential disappointment and inevitable let down of faux pasta. All of that anguish was for nothing! I found out I’ve only been denying myself unbridled fettuccine joy because these noodles rock, yummm!

rice chex

crushed rice chex

I also convinced the “fam” that crushed rice chex in the meatballs would be all we need to bind them (this was also a horrifying idea, thank goodness I was right, lest I be burned at the stake…err…dinner table!) instead of traditional bread crumbs.

Here is the recipe; try it out secretly and see if your family can tell it’s gluten-free or include them in the cooking process and make it a family affair; group cooking is fun!

Ingredients (Serves 6):

Meatballs:

  • 1.5 lbs ground beef
  • 1 medium onion, diced
  • 1 egg
  • 1 Tbsp parsley (fresh or dried)
  • 1 Tbsp garlic powder (or fresh chopped garlic) optional, see note**
  • 1 cup Rice Chex, crushed
  • Salt and pepper to taste
  • 2 – 3 Tbsp Canola Oil
  1. In a medium bowl combine all ingredients and mix together with your (clean!) hands.
  2. Place a saucepan on the stove, coat the bottom with a thin layer of canola oil.
  3. Form the meatball mixture into small meatballs and place them into the saucepan on medium heat.
  4. Cover the saucepan and cook the meatballs until they are cooked through, approx. 20 – 30 minutes, rotating them periodically to cook evenly and prevent from burning.
  5. Once cooked, remove meatballs from pan and place on a serving platter.

**A note about the garlic; no it’s not FODMAP friendly. I usually leave it out but I had protests from the entire crowd at dinner about that, so I used just a little. If you can avoid the peer pressure then definitely leave it out!

meatball mix

meatballs in pan

cooking meatballs

meatballs

Gluten-Free Pasta:

  • 1 14 oz package of Tinkyada Fettucini style gluten-free brown rice pasta
  • 1 jar of Classico Tomato and Basil pasta sauce (or another GF flavor, check, not all flavors state “gluten-free”…or make your own, go for it…but don’t forget to share the recipe with me!)
  1. Boil 4 quarts of water and then add the pasta.
  2. Cook for 13 – 15 mins stirring occasionally, the water will get cloudy and it won’t smell like traditional pasta, but trust me, you’re in for a treat!
  3. In a medium microwave safe bowl, add the jar of sauce and heat covered in the microwave  3 – 5 minutes or until hot.
  4. After cooking the pasta, strain and rinse with cold water. Serve immediately (mix the sauce into the pasta if desired).
  5. Plate the pasta, sauce, and meatballs; enjoy!

Rice Pasta

spaghetti and meatballs

I’m so excited for your feedback, can you tell this is a gluten-free dinner?

Incredible Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

THC Pile

Chocolate chip cookies…yummm! The epitome of childhood happiness (well at least it was for me!). It takes me back to those cold and snowy winter nights growing up when my mom was completely stir-crazy from being cooped up inside for too long. She would channel her anxious energy into baking up her very own storm! She used to religiously bake Nestle Toll House cookies for us, and in our house nothing less than a double batch would do. Maybe that explains why every time I get in the kitchen no matter what I create, it always seems to make enough to feed an entire neighborhood!

There are a lot of gluten-free chocolate chip cookies out there and so far this recipe is the first one that actually made my nostalgia come back! I will warn you that this recipe isn’t as simple as the recipes I usually bake; but I did try to un-complicate it a little. It’s still a one bowl wonder as long as you use a bowl that you can microwave (hooray for glass mixing bowls!!). My gluten-free baking is getting more daring; I think it’s a good thing. I adapted this recipe from Mama Pea’s version at Peas and Thank You which ultimately lead me back to Alton Brown’s version, so I need to give him a shout out as well. Some seriously amazing gluten-free work is going on out there!

THC Lone Dense

I made these cookies dairy-free also, as my quest to find out if dairy is making me sick continues. I have to say, once I adjusted to the dairy free chocolate chips they started to taste pretty freaking awesome (my husband still doesn’t completely agree with that, but he loved these cookies and hey he can still have the “real thing”, so disregard his opinion right now!).

Ingredients:

  • 1 cup (2 Sticks/16 Tbsp) Earth Balance Vegan Buttery Sticks, melted
  • 1 whole egg
  • 1 egg yolk
  • 2 Tbsp Silk Unsweetened Vanilla Almond Milk
  • 1 1/2 Tsp Vanilla
  • 1/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 1 Tsp Salt
  • 1 Tsp Baking Soda
  • 1/4 cup Cornstarch
  • 2 Tbsp Tapioca Flour
  • 1 cup Bob’s Red Mill Gluten-Free Oat Flour
  • 1 cup Bob’s Red Mill Gluten-Free Sorghum Flour
  • 1 1/2 cups Enjoy Life Dairy-Free Chocolate Chips
  • 1 cup chopped Walnuts

Instructions:

  1. Preheat oven to 375°. Line your baking sheets with parchment paper.
  2. In a medium bowl microwave the Earth Balance sticks until melted.
  3. Add the wet ingredients: sugars, eggs, milk and vanilla. Mix well.
  4. Start adding the dry ingredients: salt, cornstarch, tapioca flour and baking soda. Mix well.
  5. Then mix in the oat flour and sorghum flour. Don’t overmix from here on out; oat flour can get overworked.
  6. Add the chocolate chips and walnuts. Complete a final light mix (almost folding them in if you will).
  7. See recipe notes/thoughts on refrigerating the dough (below); chill dough for 1 hour or spoon onto baking sheets immediately, your choice.
  8. Bake unchilled dough for 11 minutes, refrigerated dough for 13 minutes.
  9. Remove from the oven when they are browned to your preference; let cookies cool on the pans for at least 2 minutes before moving them.

Once they are completely cooled, store in an airtight container and continue to enjoy day by day!

Recipe Notes/Thoughts:

  • I’ve been using the Enjoy Life brand for dairy free chocolate chips, my only complaint is that I can’t get the correct size of chip that would compare to Nestle’s and it does make a difference (to me anyway). For this batch I started cutting the mega chunks in half (I made it through half a cup but I get bored easily, yes…it’s another issue I’m working on!) and I had about 1 cup of mini chips left so I combined the two.
  • I don’t bake with xanthan gum…I bought two packets that I constantly stare at in the pantry, but I haven’t had the nerve to try them yet…I just have this sixth sense that it’s not going to do good things in my stomach…
  • I used eggs and nuts in this recipe. For those of you who can’t eat them I’m SO sorry, definitely make your needed substitutions, but as for me I’m embracing them for as long as I still can!
  • This was my first experience with Sorghum flour. I can see how it might get overly sweet very quickly. When I tried these cookies hot out of the oven I was nervous; it reminded me of an overly sweet gluten-free flour mix, but don’t worry, as they cool the over-sweetness will disappear!
  • I mixed it by hand and it was just fine…
  • I’m not one for multiple bowls and I will do crazy things in just one bowl; but mix how you feel best…be true to yourself.
Left - Unrefrigerated         Right - Refrigerated

Left – Unrefrigerated                                                                                                                          Right – Refrigerated

  • Regarding refrigeration: Both of the recipes I consulted recommended refrigerating the dough for an hour prior to baking. I am 1.) completely not patient enough for this and 2.) I think I might like them better unrefrigerated, but I tend to like a denser cookie. I scooped the first batch onto a pan and popped it into the oven right away then I threw the dough in the fridge while they baked – 11 minutes. Once I had a few cookies in my  stomach (yes they were very hot!) I regained some patience and let the dough chill out for a while. However, I noticed that the rest of the batches took 13 minutes to cook and the cookies seemed “fluffier” (yes, that is a very technical baking term). The next day (which is when I tend to prefer gluten-free cookies the most, I think they must need to settle overnight to achieve the best flavor??) the refrigerated cookies were soft and had a more delicate texture while the unrefrigerated batch seemed crisper, almost denser with a more crunchy texture. So I put the decision in your hands; if you like a crunchy cookie then don’t refrigerate the dough, if you want a softer version then let it refrigerate before cooking (warning, the refrigerated kind can be a bit crumbly, so careful when you pack them up).

THC side by side inside

I hope you like my modifications…now go, get in the kitchen and happy baking to you! Let me know if you choose to refrigerate or not; yes, it is one of life’s bigger decisions, you alone hold the fate of these cookies in your hand…errr…refrigerator!