Alas... computer issues have kept me from posting far too long! So I've confiscated hubby's laptop and uploaded some pics to the photobucket so I can at least give you a Christmas Cookie recipe. I plan on getting that man to help me figure this thing out this weekend so I can get back to sharing with you guys all the fun baking we've been doing for the holidays! I tell you. Cookies have been a delima for us. When you can't use an egg in the mixture cookies just kinda fizzle (to say the least). Well this holiday season I have discovered a new thing!!!! COCONUT! (O.K. it's sort of an old thing..... but new to me!) Coconut milk does a marvelous job in pudding mixes (rice milk just never cut and things were always a bit runny). Coconut "oil" (which looks a whole lot like shortening) works just marvelous as... well... shortening!
So for all you dearies out there who just can't tolerate the soy and dairy.... this ones for you!
[I adapted this one from a recipe for Pumpkin Cookies over at Karina's Kitchen....]
Chocolate Chip Cookies
(that actually have the texture of a cookie... yahoo!!!)2/3 c. buckwheat flour
1/3 c. millet flour1/2 c. sorghum flour
1/2 c. corn starch (or tapioca or potato)
1 tsp. baking soda1 1/2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. xanthan gum
1 tsp. cinnamon
Beat the wet ingredients with the sugar:
1 c. canned pumpkin
3/4 c. coconut oil/shortening (or Spectrum Shortening)
flax meal egg replacer for 2 eggs (or eggs if you can) ***
2 tsp. vanilla
1 c. brown sugar (or 1/2 c. agave)
Add in the dry ingredients and beat until combined:
Add in:
1 c. chocolate chips (sun chips if you can't do the regulars)
1/2 c. pecans/walnuts/or your favorite (or none if you have an allergy)
Mix in the addins. Your cookie dough wil be soft and sticky.Preheat the oven toe 350 degrees F. Line the baking sheet with parchment paper/ or wax paper. Oil your hands. Drop golf ball size clumps of cookie dough on the prepared baking sheets. Round and flatten with your hand (not too flat). Press a nut on top of each cookie. Bake 15-18 minutes until firm. Cool on wire rack.
I don't know what the pumpkin does to make that dough smooth, but YUM! We like more chocolate chips.
These actually taste and "feel" like a cookie!!!! Woohoo!!!
Tips: If you are not a buckwheat fan.... go with more millet and sorghum instead!
*** Egg Replacer (this amount for each egg)
1/3 cup of very hot water
1-2 tblsp. flax meal
Stir the flax meal into the hot water and let sit while you are preparing the other parts of the recipe. Stir every little bit until you get ready to add it to the recipe. It's best if it has time to become more like gelatin. Oh! And it's got lots of healthy stuff in there for you too!
*** Egg Replacer (this amount for each egg)
1/3 cup of very hot water
1-2 tblsp. flax meal
Stir the flax meal into the hot water and let sit while you are preparing the other parts of the recipe. Stir every little bit until you get ready to add it to the recipe. It's best if it has time to become more like gelatin. Oh! And it's got lots of healthy stuff in there for you too!
