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.
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?