Chocolate Mint Melties / Gluten-Be-Gone Homestyle Chocolate Chip Cookies
Chocolate Mint Melties
(wheat-free but not gluten-free)
1 - 3 oz (85 g) bar mint dark chocolate
1/4 cup (60 mL) unrefined sugar
1/4 tsp (1 mL) sea salt
1 1/8 cups (280 mL) spelt flour*
3 Tbsp (45 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 cup (60 mL) pure maple syrup
2 Tbsp (30 mL) agave nectar
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) mint extract
1/4 cup (60 mL) safflower oil (a little generous)
*If you want to use unbleached all-purpose flour instead of spelt, use just 1 cup (250 mL). If batter seems too dry or thick, whichever flour you use, stir in another 1/2 tsp (2 mL) each of oil and maple syrup.
Preheat oven to 350 F (180 C).
Break off 2/3 of chocolate bar (reserve 1/3 for topping) and place in mini food processor, processing until crumbly.
Transfer to bowl and combine with sugar and salt; sift in flour, cocoa powder, baking powder, and baking soda.
In separate bowl, combine maple syrup, agave nectar, extracts, and oil; stir until well mixed. Add wet mixture to dry, and stir until just well combined.
Line a baking sheet with parchment paper. Spoon batter onto baking sheet in rounded tablespoons, spacing evenly. Roughly chop reserved chocolate and place pieces on top of cookies, pressing in a little.
Bake for 11 minutes. Remove from oven, let cool for 1 minute on cookie sheet, then transfer to cooling rack.
Makes 11 to 14 cookies. Each cookie (based on 14 servings) contains: 150 calories; 1 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 23 g carbohydrates; 2 g fibre; 123 mg sodium
Gluten-Be-Gone Homestyle Chocolate Chip Cookies
(gluten-free)
3/4 cup + 1 Tbsp (180 mL + 15 mL) amaranth flour or brown (or white) rice flour*
2 Tbsp (30 mL) tapioca starch flour
1 tsp (5 mL) xanthan gum
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 cup (60 mL) unrefined sugar
1/4 tsp (1 mL) sea salt
1/3 cup (80 mL) pure maple syrup
1/4 tsp (1 mL) blackstrap molasses
1 to 1 1/2 tsp (5 mL to 7 mL) pure vanilla extract
3 to 3 1/2 Tbsp (45 to 52 mL) safflower oil
1/3 to 1/2 cup (80 mL to 125 mL) nondairy chocolate chips
*Amaranth flour is grainier than brown rice flour, but I prefer its flavour. Feel free to use either flour or a combination of both.
Preheat oven to 350 F (180 C).
In bowl, sift in flours, xanthan gum, baking powder, and baking soda. Add sugar and salt. Stir until well combined.
In separate bowl, combine syrup, molasses, and vanilla, then mix in oil. Add wet mixture to dry, along with chocolate chips, and stir until just well combined (don’t overmix).
Line baking sheet with parchment paper. Scoop batter onto baking sheet in rounded tablespoons, spacing apart, and ever so slightly flatten. Bake for 11 minutes. Remove from oven, let cool on baking sheet for 1 minute, then transfer to cooling rack.
Makes 11 to 13 cookies.
Each cookie (based on 13 servings) contains: 134 calories; 1 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 20 g carbohydrates; 1 g fibre; 113 mg sodium
source: "Wheat-Free Holiday Treats", alive #326, December 2009
Cookie recipes are from eat, drink & be vegan: Everyday Vegan Recipes Worth Celebrating by Dreena Burton (Arsenal Pulp Press, 2007).
Chocolate Mint Melties / Gluten-Be-Gone Homestyle Chocolate Chip Cookies
Directions
Dreena Burton
Dreena Burton is a self-professed recipe junkie and mom of three. She authors bestselling vegan cookbooks, including eat, drink, & be vegan (Arsenal Pulp Press, 2007).
READ THIS NEXT
SEE MORE »
Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.