Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, January 16, 2012

Gluten Free & Vegan - Cocoa Snowflakes

Where is winter? It's felt like spring for half the month already. The daffodils are sprouting and wasps are flying underneath the overhangs. The closest I can come to snow here lately is to make Cocoa Snowflakes. I know that's a far cry from the real cold stuff but...they're chocolate, and what's not to like about that?

To make these egg-free I used prune butter, which makes chocolate baked goods rich and decadent. You can find that recipe here. If you have leftover prune butter that you don't know what to do with, turn it into Chocolate Avocado Pudding!

1 cup GF flour blend (I like this one)
1 tbsp. flax meal
1 1/4 tsp. baking powder
1/2 tsp. xanthan gum, if desired
1/4 tsp. salt

5 tbsp. canola oil or melted coconut oil
6 tbsp. cocoa powder
3/4 cup sugar
1 tsp. vanilla extract
1/3 cup prune butter
powdered sugar for rolling

Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside.

In a small bowl, sift together the flour through the salt, set aside. In a large bowl stir together the canola oil or coconut oil and the cocoa powder until smooth. Beat in the sugar and the vanilla extract. Stir in the prune butter until well combined. Add the flour mixture to the chocolate mixture, stirring until well incorporated. You may need to add a touch of liquid if the mix is too dry. The dough should not be sticky and there is no need to refrigerate it before rolling.

Taking a heaping teaspoon at a time, roll the dough into balls about 1 inch big. Roll in powdered sugar to coat and place 2 inches apart on the prepared baking sheet. Bake 8 - 10 minutes or until puffed and lightly set. Let cool on the pan a minute before removing to a wire rack to cool completely. Makes about 2 dozen cookies.

1 comment:

Anonymous said...

These are AWESOME!