Tuesday, August 5, 2014
We made these in the beginning of Project elimination. Abby has been craving them so I pulled up the recipe. We had to make a few more changes. Over the past 2 years we have had to remove a few more foods we found to be not safe for Abby. These are now safer in general. And they still have that fab super soft texture and delicious taste. Not to mention, coconut oil, coconut flakes, nofu and eggs? Not all empty calories either.
Chickpea Nofu Coconut Maple Cookies
1 Cup Chickpea Nofu(homemade)
1/2 cup coconut oil(solid, tropical traditions)
1/4 cup homemade coconut yogurt
1 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon homemade vanilla extra
Put the nofu, coconut oil,eggs, coconut yogurt, brown sugar, granulated sugar, vanilla extra into blender and Blend well. You want it smooth- it will be surprisingly liquid when smooth.
3 1/4 cup gluten free flour
2 cups unsweetened coconut flakes(tropical traditions)
3/4 teaspoon pink himalayan salt
1 teaspoon baking soda
In a large mixing bowl, pour in the chickpea nofu mix from the blender. Add gluten free flour, coconut flakes,salt, baking soda, I cover and stick in fridge for an hour or more. Allowing it to sit in the fridge firms up the dough more.
Preheat oven to 375.
On a greased cookie sheet spoon cookie dough with a bit of space(depending on your flour blend these may spread more or less)
Bake for 10-12 minutes until barely brown and just set to touch. These keep nicely and freeze well.
Glaze: Grade B maple syrup(stronger maple flavor), powdered sugar, homemade vanilla- drizzle on cooled cookies.
This recipe makes a lot. I recommend cutting the recipe in 1/2 or freezing the raw cookie dough. I drop spoonfuls on the cookie sheet and freeze them. Then place frozen raw cookies in freezer container. To bake they just need an extra couple minutes if baked still frozen and not thawed.