I’m pretty sure it’s been way too long since my last blog post, but it’s okay because:
1) It’s like riding a bike…you know the rest; and
2) I have a really, really good reason for why I’ve been MIA.
I started a Master’s of Science in Nutrition program at the National University of Natural Medicine where Val is studying Naturopathic Medicine and I’ve been pretty busy ever since. I started the program right after July 4th weekend and since then, running, school, and healthy socializing are areas where I’ve been putting my energies.
What’s brought me back to writing a post for ERaD–and for this I’m grateful–is actually an assignment for my Culinary Skills class. Don’t worry…My instructor didn’t go and say, “I know this is a school that believes in ‘food as medicine’ but go on and bake some chocolate chip cookies for homework.” The assignment was to get us to bake and work with a leavening agent and who can’t appreciate that? So the baking soda that you’ll see in the ingredient list will react with acidic ingredients–brown sugar and dark chocolate chips in this recipe–and cause a reaction that releases carbon dioxide that causes the dough to rise and gives the cookies a more open interior structure. Cool right? You all probably knew this already, I know.
So I rummaged through my cabinets to see what I had and I found everything necessary for some delicious gluten free dark chocolate chip cookies that are obviously vegan as well. So without further ado…
Chocolate Chip Cookies (Gluten Free & Vegan)
Ingredients (Makes about 10 small-medium sized cookies)
~Brown Rice flour (3/4 cup + 2 tbsp)
~Coconut flour (1/4 cup)
~Baking soda (1/2 tsp)
~Nondairy milk (1/2 cup; I used almond milk)
~Coconut oil (1/3 cup)
~Brown sugar (1/2 cup)
~Ener-G egg replacer (equivalent to 1 egg)
~Dark chocolate chips (amount based on preference; I used ¼ cup)
~Cacao nibs (1 Tbsp)
~Salt (2 tsp)
~Vanilla (1 ½ tsp)
~Cinnamon (1 tsp; optional)
Reasonably speaking, it’s hard to go wrong with cinnamon.
- “Mise” your prep area as much as you can. This comes from “mise en place” and involves you getting all of your ingredients in place before you start anything. This allows you to see if you are missing anything and saves time when you are making or cooking other dishes. All mise’d and ready to go! Brown sugar was added later.
- Preheat oven to 375°.
- Mix the flours, baking soda, egg replacer, sugar, salt, and cinnamon in a bowl. Give the bowl some love, would ya?
- Add the dark chocolate chips and the cacao nibs into the bowl and mix. Heaven in a mason jar. Soon to be: Heaven in a mixing bowl.
- Add into the bowl the coconut oil, almond milk, and vanilla extract and stir until smooth.
- Form cookie dough balls and place on a pre-greased baking sheet about 2 inches apart from each other. Bake for 10-12 minutes. Remove and allow to cool before enjoying.
There you have it. Gluten free. Dairy free. They may or may not be guilt free, but they sure as heck should be! Yeah, I just dropped a rhyme for you.
Go ahead and try them out for yourself! One of these would probably be great with your morning coffee or tea about 30 minutes before a run. Oh and while your enjoying your cookie(s), go ahead and check out the programs the National University of Natural Medicine (NUNM) has to offer. You never know what might strike a chord in you!
Happy Baking…and Running!