I was planning on a beach day today. And, if you are in West Michigan, you know it is storming outside. Yeah, so what do I do instead?! Well, bake of course :) I guess I have a problem... if I am home and I have spare minutes... I will find myself elbow deep in some baking project. I love it. I really do. It isn't a hassle or a mess. It is pure fun and freedom to create. So, what is better on a rainy day to have some warm chocolate chip cookies from the oven. Hmmm. Seriously...probably one of my favorite things. So, instead of moping around because it is going to rain all day, I think some warm cookies and a nice book while I listen to the drizzling rain will be just as nice.
My most favorite chocolate chip cookie recipe requires only 5 ingredients...
Nut Butter Chocolate Chip Cookie Recipe
1 16 ounce jar of natural cashew butter with the natural oils and everything (or any natural nut/seed butter)
2 cage-free free-range eggs
2 ts. of aluminum-free baking powder
1 1/2 cup of sucanat or coconut palm sugar
After mixing the above ingredients you can add...
1 cup of vegan dark chocolate chips, or allergen-free chocolate chips.
Add more or less depending on how much you are in love with chocolate.
Mix all the ingredients in a mixing bowl. The batter will be a bit sticky. So spoon out 12 cookies on a baking sheet with a spoon and bake at 350 degrees for 12-15 minutes. The batter makes about 24 large cookies or could make 3 dozen small cookies. Bake to the preference you have for your cookies... chewy or crispy. It is important to let the cookies cool for about 10 minutes before moving so that they don't break apart when you move. But...if you do break off a piece, that is your excuse to taste test and make sure they are ok :)
So that's my favorite chocolate chip cookie recipe for the gluten-free dairy-free friends out there. Oh, and it is also grain-free for those avoiding grains. Obviously, not nut-free unless you use sunflower seed butter. Which is very good as well. These are my favorite because they are like real chewy choclatey cookies. It is not at all like you are eating something gluten-free, but you are... natural gluten-free goodness.
Enjoy!!!
Ummm...holy cow those sound delicious!! I am definately going to try these :) Hope you are enjoying your book. We were going to go to Meijer Gardens...booo. The beach sounds nice too! Maybe tomorrow!
ReplyDeletewhat can I use if If I can't get sucanat ? I live in the middle east. You have a wonderfully inspiring blog. Would love to make these for my little one.
ReplyDeletewhat can I use instead of Sucanat? its not available here in the Middle east. Lovely blog. Speedmum
ReplyDeleteHello Speedmum, Can you find a raw sugar of some sort? You could also use 1/3 cup of honey or another liquid sweetener like maple syrup or agave nectar. Or a powdered sugar like date sugar, beet sugar or an organic form of brown sugar. What country in the Middle east are you living? I lived in the middle east (Jerusalem, Israel) for a year. Thank you for your kind words.... much love, Stephanie
ReplyDeleteI made these last night and they were amazing! I added a dash of instant expresso powder to the mix for a little kick.. yummy!
ReplyDeleteHinna- oooo some expresso powder, hm I bet that was divine!
ReplyDeleteI am in love with these, just so you know. I used sunflower seed butter in my most recent batch, and they turned out so moist and delicious! I brought some into work this morning and my coworkers absolutely loved them! I gave a quick review in my most recent post:
ReplyDeletehttp://sweetsensitivity.blogspot.com/2010/08/simply-sweet-recipe-reviews.html
SunButter is one of my favs too..... I probably make those more than cashew butter, haha,or almond butter is really good too. Best cookie ever.
ReplyDeleteOkay too many good reviews here to ignore. I'm making them right now. 1/2 a batch with peanut butter for everyone else, 1/2 a batch with sunbutter for me. :)
ReplyDelete