Chocolate Chip Cookies

 Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies!  Another recipe made with aquafaba!

 Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies! Another recipe made with aquafaba!

We seriously emptied out the pantry when creating these cookies!  I would have added walnuts if I had them, next time!  In place of eggs I used my new favorite ingredient from last week…aquafaba!  Read up here on aquafaba and for the BEST CHOCOLATE CAKE EVER!  I was impressed once again with the consistency aquafaba lends to baked goods, very similar to using eggs!  For a peanutty flavor I added organic peanut powder similar to PB2.  If you’re not familiar with powdered peanut butter it’s peanuts that have been dehydrated and pressed.  The end result is a powder that contains less fat and calories than peanut butter.  I honestly don’t get the concept of powdered peanut butter as my favorite part of peanuts is its healthy fat content, but my mom left it at my house and I needed to use it somehow!  It was a good way to sneak in the flavor without making the cookies too dense.  You can also add it to smoothies and sauces in addition to baking with it.

  Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies! Another recipe made with aquafaba!

Recipe adapted from Chocolate Covered Katie

Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies! Another recipe made with aquafaba!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 24-26
Ingredients
  • ⅔ + ½ cup oat flour
  • ¼ cup powdered peanut butter (similar to PB2)
  • ¼ cup brown sugar
  • ¼ cup coconut sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup aquafaba
  • ¼ cup milk of your choice (I used soy milk)
  • 2 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • ⅓ cup raisins
  • ½ cup vegan chocolate chips
Instructions
  1. Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper and set aside.
  2. In a large bowl combine oat flour, powdered peanut butter, baking soda, cinnamon and sea salt.
  3. In another bowl stir together aquafaba, milk, olive oil and vanilla.
  4. Add wet ingredients to dry ingredients and stir until well combined.
  5. Fold in raisins and chocolate chips. Form into a ball, cover and refrigerate dough for 10-15 minutes or until chilled.
  6. Use a tablespoon to drop cookies evenly onto cookie sheets. Bake 6-8 minutes or until slightly golden around the edges.
  7. Let cool and enjoy!

Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies! Another recipe made with aquafaba!

I intended to bring these over to our neighbors, but they didn’t last long enough!  They were a hit in my house and I hope they are in yours too!  I will make another batch, I promise :)

Chocolate Sheet Cake

Chocolate Sheet Cake…

Gluten-free, vegan and topped with velvety chocolate frosting made from avocados!  There’s a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs.  Can you guess what it is???

Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???

I am a true believer that everything comes into your life at just the perfect time.  For instance, this amazing chocolate sheet cake.  This past week I didn’t want to “adult” any more.  One kid with pink eye, the other kid with a fever, sick husband, computer problems, house problems and zero sleep.  Let me tell you, the struggle has been real!  Just when I couldn’t take it any longer this chocolate sheet cake entered my life.  Now, I know I shouldn’t drown my first world problems in an ooey gooey chocolate cake, but sometimes it’s necessary!  (and any dietitian out there that says they never do it is lying, we’re all human!)  Just don’t make a habit of it :)

Anyway, there is so much amazingness about this cake I don’t even know where to begin!  First, it’s gluten-free.  Second, it’s simple to make.  Dump all the ingredients in one bowl and stir…done and done!  Third, the chocolate frosting is made with avocados.  Yes, avocados!  Lastly, it’s vegan.  Instead of eggs I used aquafaba.  Aqua who?  Aquafaba, the brine from canned chickpeas.  (Don’t stop reading!)  I know it sounds weird, but this “juice” is the perfect egg replacement for vegan baking!

“Aquafaba generally refers to the liquid in a can of chickpeas, and is a revolutionary new vegan egg replacer which can be used in recipes like meringues, confectionery, and baked goods. It’s probably in your pantry right now!”  www.aquafaba.com

This month’s Recipe Redux asked us to share a recipe with an ingredient that we’ve been wanting to try out.  I’ve seen the world “aquafaba” floating around the web, but never really paid much mind to it.  I’m not sure why I haven’t tried it yet, but now it is my new favorite ingredient!  To replace one egg, use 3 tablespoons of aquafaba.  Don’t like the taste of chickpeas and afraid it will ruin your recipe?  Don’t worry, it doesn’t have the flavor of chickpeas, or any flavor at all!

Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???

Recipe inspired by Dr. Axe

Chocolate Sheet Cake
 
Prep time
Cook time
Total time
 
Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
For Chocolate Sheet Cake:
  • 1 cup all-purpose gluten free flour
  • 1 cup oat flour
  • 2 cups coconut sugar
  • ¾ cup cacao powder (or cocoa powder)
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 cup soy milk (or milk of your choice)
  • ½ cup olive oil
  • 6 tablespoons aquafaba
  • 1 tablespoon pure vanilla extract
  • 1 cup strong brewed coffee
For Avocado Frosting:
  • 2 ripe avocados, halved and pitted
  • ½ cup cacao powder (or cocoa powder)
  • ½ cup maple syrup
  • 2 tablespoons coconut oil (melted)
  • ½ teaspoon pure vanilla extract
  • pinch sea salt
  • ¼ cup powdered sugar (optional, depending on how sweet you like it!)
Instructions
To make Chocolate Sheet Cake:
  1. Grease or spray a 7x11 baking dish with all-natural cooking spray, set aside. Preheat oven to 350 degrees F.
  2. Add dry ingredients to a large bowl and stir. Add in wet ingredients and mix with a hand held mixer or stir by hand until light and fluffy.
  3. Pour batter into baking dish and cook for 30-45 minutes or until toothpick inserted comes out clean. Note: Cooking times may vary depending on glass vs metal dish/pan and oven.
  4. Let cool.
To make Avocado Frosting:
  1. Scoop out avocados, place in a food processor and puree. Add cacao powder, maple syrup, melted coconut oil, vanilla, sea salt and blend until well combined scraping down sides as needed. Option to add powdered sugar if needed.
Frost cake, slice and enjoy!
Nutrition Information
Serving size: 1 Calories: 405 Fat: 17 Carbohydrates: 63 Sugar: 37 Fiber: 5 Protein: 5

 Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???

I love this cake.  

Sometimes happiness is in the form of chocolate!

Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???

Here’s to a happy weekend and a better start next week!

Don’t forget to check out the other recipes from The Recipe Redux Crew!

 Loading InLinkz ...

mini zucchini muffins with pineapple glaze

Bite-sized Mini Zucchini Muffins with Pineapple Glaze!

Mini Zucchini Muffins with Pineapple Glaze ~gluten free and vegan~

The muffins are naturally sweetened with banana and coconut sugar, which makes for healthier and gluten-free dessert…or breakfast!  The glaze is optional, but adds a festive flare!

 Unlike a lot of gluten-free baked goods that use a ton of different ingredients, these were simply made with Bob Red Mill’s all-purpose gluten-free flour mix.  These muffins are butter and egg free, and uses crushed pineapple, zucchini and banana instead, which makes for a fluffy muffin!

Containing only 65 calories and 1 gram of fat per muffin, they are pretty diet friendly as well!

Mini Zucchini Muffins with Pineapple Glaze ~vegan, gluten free~

mini zucchini muffins with pineapple glaze
 
Prep time
Cook time
Total time
 
Makes 32 mini-muffins
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 32
Ingredients
  • 1¾ cup all-purpose gluten free flour (I used Bob's Red Mill)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ripe bananas, mashed (just under 1 cup)
  • 1 cup grated zucchini
  • ½ cup coconut sugar
  • ⅓ cup crushed pineapple
  • 3 tablespoons non-dairy milk (I used soy milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup raisins
  • For Pineapple Glaze:
  • ¾ cup powdered sugar
  • ¼ cup crushed pineapple
  • 1 tablespoon melted coconut oil
  • drop vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Lightly oil or spray a mini-muffin pan, set aside.
  2. Sift GF flour, baking soda and salt in a large bowl.
  3. In a separate bowl mix together mashed bananas, zucchini, coconut sugar, crushed pineapple, milk and vanilla.
  4. Combine wet and dry ingredients and fold in raisins.
  5. Fill mini-muffin tins ¾ full and bake for 10-12 minutes or until a toothpick inserted comes out clean.
  6. Let cool on a wire rack.
  7. To make glaze:
  8. Whisk all ingredients together in a small bowl or blender. (I pulsed the crushed pineapple in my blender to break down pineapple bits)
  9. Glaze cooled muffins and enjoy!
  10. Store in an air-tight container
Nutrition Information
Serving size: 1 Calories: 65 Fat: 1 Carbohydrates: 15 Sugar: 10 Fiber: 1

Mini Zucchini Muffins with Pineapple Glaze ~vegan and gluten free~

 I dusted a pinch of powdered sugar onto the muffins prior to serving for decoration.

Wishing everyone a happy Easter weekend :)