MOCKINGBIRD BAKERY TV EPISODE 3 RECIPE BOOK CHOCOLATE CHIP COOKIES VEGAN, GLUTEN-FREE, LOW-GLYCEMIC
MOCKINGBIRD BAKERY TV EPISODE 3 RECIPE BOOK
MOCKINGBIRD BAKERY TV EPISODE 3 RECIPE BOOK
CHOCOLATE CHIP COOKIES INGREDIENTS
ES KI O
MAKE
CO
1 cup garbanzo/chickpea flour (or you can use “garfava” flour, which is a blend of garbanzo and fava beans) ½ cup sorghum flour ¼ cup flaxseed meal 1 tablespoon baking powder ¾ teaspoon sea salt
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FLOUR MIXTURE
EN
S 2 DOZ
OIL MIXTURE ½ cup water ½ cup sunflower oil ¾ cup coconut sugar 1 teaspoon sugar-free vanilla extract
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½ - 1 cup vegan dark chocolate chips (or you can use small chopped chocolate chunks)
iNSTRUCTIONS
TOOLS baking sheet parchment paper 2 large bowls measuring cups, spoons whisk spatula/spoon wire cooling racks
1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Whisk all ingredients in the “Flour Mixture” list in a large bowl. 3. In a separate large bowl, stir all ingredients in the “Oil Mixture” list together. 4. Dump the flour mixture, a bit at a time, into the oil mixture. Stir until combined. 5. Stir in the chocolate chips. 6. Let dough sit for five minutes to thicken. The flaxseed meal works as a binding agent when combined with water. The five minutes will give it a chance to gel up! 7. Scoop dough onto baking sheet by heaping tablespoons. 8. Bake for 10-15 minutes, depending on your oven. I bake mine for 11-12 minutes. 9. When the cookies are done, let them cool on the baking sheet for a few minutes then transfer them to a wire cooling rack to let them cool the rest of the way. EAT UP!
MOCKINGBIRD BAKERY TV EPISODE 3 RECIPE BOOK
EXTRAS! Some additions/variations to consider:
> Try experimenting with adding in nuts, dried fruits, or spices to the dough. > Dip the cookies into hot coffee or a nice cold glass of the milk of your choice. > Spread sugar-free peanut or almond butter on the flat side of the cookie then top with banana slices and/or coconut shreds for a quick snack. > Make ice cream sandwiches by freezing cookies then topping half the cookies with your favorite ice cream, pressing the remaining cookies onto the ice cream scoops to form sandwiches, then returning to freezer. Coconut milk ice cream would be delicious with these! > Dip frozen cookies halfway into melted dark chocolate and let cool on parchment paper for an extra decadent treat. You can sprinkle on toppings, like nuts or seeds, before they cool.
A word on chocolate...
Chocolate in itself is not as unhealthy as you might think! It’s loaded with flavonoids, a type of antioxidant that have been linked to healthy hearts. To make sure you get the most out of your chocolate, steer away from sugary, milky chocolates and choose the darkest chips or bars you can handle; the higher the cocoa content, the higher the flavonoid count!
What are the benefits of the rest of the ingredients? Check the recipe book for Episode 2: Vegan Cranberry-Carrot Muffins to see what incredible vitamins, minerals, and antioxidants are found in the flours, oils, and sweeteners in this recipe.
Do you have questions or comments about the recipe, ingredients, or bakery? You can reach us through any of the following networks or through our website listed below. We’d love to hear from you!
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