Tag Archives: cookies

Chocolate Chip Cookies (For a Great Cause)

My daughter’s elementary school held a very successful Community Garage Sale and Bake Sale this past weekend. The sale raised nearly $2000 for a much-needed play structure for the kinders of the school. I love this sort of thing – people coming together for a great cause and donating their cast-offs for others to enjoy. It was good timing. April 22 was Earth Day and many of the young ones learned for the first time of ways to help protect our beautiful planet. Recycling unwanted toys and books was their way of helping.

I donated two dozen gluten-free and vegan chocolate chip cookies for this event’s Bake Table. It’s rare that you go to such an event and enjoy a treat that contains no gluten, eggs or dairy. I know that others following a similar diet to our own were thrilled to find these cookies sitting on the table, especially the children. I did label the container “no gluten, eggs, or dairy”. But I wonder how many people believed it? I’m guessing none. 😉

On Friday afternoon, I bragged about these cookies on facebook and immediately got requests for the recipe. The recipe comes from Colleen Patrick-Goudreau’s book, The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets. I got this book for Christmas the first year I transitioned from vegetarianism to veganism. The recipes in this book truly debunk the outrageous myth that vegan desserts “taste different”. All of the recipes I have tried (and there have been many!), can easily be converted to a gluten-free dessert by switching up the flour.

I promised my friends that I will post the recipe by the end of the weekend, so here it goes.

This recipe does come with my two warnings. One, these decadent cookies are truly a dessert so don’t go thinking they’re healthy by any means AND you may have to exercise complete self-control during the baking process.

Gluten-free & vegan chocolate chip cookies


  • 4 1/2 teaspoons Ener-G Egg Replacer* (equivalent to 3 eggs)
  • 6 tablespoons (90 ml) water
  • 1 cup non-hydrogenated, non-dairy butter, softened
  • 3/4 cup organic cane sugar
  • 3/4 cup firmly packed organic light or dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (if not in your gluten-free flour mix)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 to 2 cups non-dairy semisweet chocolate chips (I used Enjoy Life)
  • 1 cup chopped nuts (optional – I made mine nut-free for this event)

Preheat the oven to 375 degrees F.  Prepare a cookie sheet with parchment paper.

Whip the egg replacer* and water together in a food processor to create a thick and creamy blend.

In a large bowl, cream the butter, sugars and vanilla. Add the egg replacer* to this wet mixture and combine. In a separate bowl, combine the flour, xanthan gum (if not in your g-free flour mix), baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. Stir in the chocolate chips and nuts (if using).

Bake on a cookie sheet for approximately 8 minutes or until golden brown. Let stand for 2 minutes then transfer to wire racks for cooling.

* Ener-G Egg Replacer can be a great product for any baker making the transition away from eggs. Keep in mind it has no nutritional value, but does work great in cookie recipes. I used it this time because it was in my pantry and I wanted to use it up. You may want to try some healthier egg replacement foods. In the past, I have made this recipe with flax eggs and that works, too. Please see a post here on egg replacements.

For your next bake sale or potluck event, please consider a dish with no meat, eggs or dairy.  Following a plant-based diet is another great way to help protect our Earth’s resources. I know many of you are doing your best by practicing Meatless Mondays and that’s wonderful! My wish is that one day we will be teaching this to our children. I know I do.

How was your Earth Day?



Cinnamon-Espresso Chocolate Chip Cookies


While visiting our local coffee shop a couple of weeks ago, I signed up to participate in a Bake Off event to help support a great Canadian charity.  SchoolBOX is an organization that helps send communities in Nicaragua to school.  SchoolBOX constructs schools and provides its students and teachers with the necessary tools to bring literacy to life.  Equator Coffee Roasters‘ Bake Off event was this past Saturday.   From this bake sale, they raised well over $500 for SchoolBOX.

I decided that these cookies were perfect to bring to Equator Coffee for the sale.  Cookie monsters will go wild with their serious knock your socks off flavour!

The original recipe comes from Chloe Coscarelli’s awesome vegan cookbook, “Chloe’s Kitchen”.  I tweaked the recipe a bit by making them gluten-free and replacing the brown sugar with coconut sugar.  As well,  I substituted 2 tablespoons of a strong brew of espresso coffee for the instant espresso powder.


  • 2 cups gluten-free flour (see below for recipe to make your own mix)*
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup vegan margarine (I used Earth Balance)
  • 2 tablespoons brewed espresso coffee, cooled to room temperature
  • 1 cup powdered sugar
  • 1/2 cup coconut sugar
  • 1 1/2 cups vegan chocolate chips  (I used Enjoy Life)
  • granulated sugar for sprinkling

Preheat oven to 350 degrees and prepare baking sheets with parchment paper.

Whisk together flour, xanthan gum, baking powder, cinnamon and salt in a medium bowl.

Using a mixer, beat vegan margarine, powdered sugar, and coconut sugar until well combined.  Mix in the flour mixture about 1/2 cup at a time. The dough will appear a little dry.  Add brewed espresso coffee and mix.  Stir in chocolate chips.

Using tablespoons, scoop out dough and roll in a small plate of granulated sugar.  Place each scoop on prepared baking sheets.  Cookies will spread in the oven, so allow for some space between each.  If you love crisp cookies like myself, then gently flatten the dough with the palm of your hand.

Bake for about 12-14 minutes.  Let cool before placing on a wired rack.

*GLUTEN-FREE FLOUR MIX (from Living Without)

I store this mix in a large glass container and keep it in my fridge.

  • 2 cups brown rice flour
  • 2 cups white rice flour
  • 1 1/3 potato starch
  • 2/3 tapioca starch

Cookies With A Crunch and A Cup of Hot Cocoa


This was my attempt to distract the kids from diving into their Hallowe’en bags after school.  And….it worked!

This is not our usual after school snack which often consists of carrots and hummus.  (This time of the year, a lollipop or two tends to sneak in with the carrots!).  But, it is certainly healthier than all the junk my kids scored on Hallowe’en night.

Made with a crispy rice cereal and chocolate chips, these cookies remind me of a Nestle Crunch Bar that I used to have as a child.  The difference is, however, that these cookies contain gluten-free oats, flax meal, dairy-free chocolate, and brown rice crispy cereal.  They are also not laced with artificial flavours and preservatives.


  • 1 1/2 cups vegan butter (I use Earth Balance)
  • 1 cup coconut sugar
  • egg substitute – 2 tbsp flax meal mixed with 6 tbsp hot water to form a gel
  • 1 tsp vanilla
  • 2 cups gluten-free flour blend
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups gluten-free oats
  • 2 cups crispy rice cereal (I used Nature’s Path crispy brown rice cereal)
  • 1 1/2 cups dairy-free chocolate chips (I used Enjoy Life chocolate chips)

Preheat oven to 350 degrees F.

Mix together butter, coconut sugar, flax gel, and vanilla in a large bowl.  Add flour, xanthan gum, baking powder, baking soda, salt, oats, crispy rice cereal, and chocolate chips.  Stir together.

Drop batter in mounds on baking sheets lined with parchment paper.  Flatten with back of spoon.  Bake for about 10 minutes.

Serve with a lovely cup of hot cocoa and vegan marshmallows!

If you are looking for a hot cocoa mix, I bought one recently at Purest Bakery and Store in Perth, Ontario.  Purest makes a gluten-free, dairy-free, gum-free hot cocoa mix from organic cane sugar (infused with vanilla extract), natural cocoa, and ground cinnamon.   My kids also found some gluten-free, vegan marshmallows at this bakery.  Dandies is the brand and they are delicious!

I am happy to say that the “Candy Fairy” is now the proud owner of the Crunch Bars and other Hallowe’en candy. 🙂