Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies

Ingredients

4 tsp flax meal

2 tbsp water

1 cup almond flour

1/2 tsp xanthan gum

2 tsp baking powder

3 - 4 tbsp sugar

1/2 tsp salt

3 tbsp peanut butter

1 tsp vanilla extract

¼ cup chocolate chips

Notes

You can substitute any gluten free flour for the almond flour. If your flour blend contains xanthan gum and/or salt there is no need to add any extra.

If your peanut butter is sweetened or contains salt you may have to adjust the recipe accordingly.

The recipe is very forgiving, you can add ingredients even after forming the dough but preferably before adding the chocolate chips. It is safe to taste the cookie dough.

Directions

Preheat oven to 350°. Line a tray with parchment paper and set aside

Mix the flax meal and water, set aside for a few minutes

Combine all of the dry ingredients in a mixing bowl

Add the flax mixture, peanut butter and vanilla extract to the dry ingredients

Mix well, adding some water if necessary until the dough is holding together. Stir in the chocolate chips, distributing evenly throughout

Pinch off pieces of the dough, about 1 tablespoon at a time and roll each piece into a ball.

Place the balls of dough unto the parchment lined tray with about 1/2” of space between them. Flatten the cookies to your desired thickness. I used a fork to imprint a pattern on each cookie. If you find the dough difficult to handle place in the refrigerator to chill for a few minutes

Place the tray in the oven and bake for 10-12 minutes

When the cookies are done, carefully remove from the tray and place on a wire rack to cool. The cookies will firm up as they cool

Store in an airtight container, I keep mine refrigerated. Enjoy!

Biscuit Cake (Nutmeg Spiced Milk Cookies)

Biscuit cake or milk cookie is a childhood favorite for many in Trinidad and Tobago and it's quite easy to make.

Trini Style Biscuit Cake

Ingredients

1¼ cup gluten free flour blend*

¼ cup potato starch

½ tsp xanthan gum (omit if included in your flour blend)

½ tsp baking soda

½ tsp baking powder

½ tsp salt

pinch of grated nutmeg

1/3 cup white sugar

¼ cup coconut milk (add more by teaspoon)**

1 tsp vinegar

¼ tsp almond extract

¼ cup melted vegan butter or margarine**

sugar for dusting cookies

*A 1 to1 blend is preferred over a bread mix

**Regular milk and butter will work

Instructions

Mix the dry ingredients together with the exception of the sugar and set aside

Stir or mix the sugar, milk and vinegar together until the sugar dissolves. Add the extract and butter, mix again. Add the flour and knead or mix to form a smooth dough that is soft and lightly sticky. Add more milk by teaspoon if the dough is too dry and not soft enough, (it should be softer than regular non gf cookie dough).

Place the dough on plastic wrap and using the wrap to handle the dough roll into a cylindrical shape. Fold the ends of the plastic wrap under the dough to seal it and place in the fridge or freezer to firm up.

Preheat your oven to 350 degrees F

Once the dough is firm, it will be easier to work with. Unwrap the dough and cut equal discs about 1/8” in thickness along the length of the cylinder. Place the discs on a parchment lined cookie sheet and flatten to your desired size. Lightly dust the top of each cookie with sugar.

Bake for 8 minutes, only the undersides of the cookie need to brown slightly.

Put the cookies on a wire rack to cool completely. Store in an air tight container.

Red Velvet Madeleines

This is a classic French dessert. Madeleines are usually browned and crispy on the outside and spongy and soft on the inside. Traditional recipes rely on butter (usually browned butter) and a whipped egg/sugar mixture. These are gluten free and vegan, a challenge therefore to replicate the recipe true to form. Nevertheless they taste great and over time with simple tweaks they get even better.

Red Velvet Madeleines

Ingredients (makes 12)

2/3 cup almond flour

¼ cup brown rice flour

¼ cup potato starch

¼ tsp xanthan gum

1 tbsp unsweetened natural cocoa powder

1/3 cup brown sugar

1 ½ tsp baking soda

½ tsp baking powder

½ tsp salt

¼ cup coconut oil

¾ cup coconut milk (or other)

1 tsp vanilla extract

2 drops (or more) of red food gel coloring

1 tbsp apple cider vinegar

Directions

Combine all of the dry ingredients, mix well and set aside

In a mixing bowl, add the wet ingredients and whip to combine

Add the dry ingredients and mix to form a thick batter, more like a brownie batter than a cake batter

Cover the bowl and refrigerate for at least 30 minutes, can also be left overnight

When the rest period is almost done, preheat the oven to 425F. Prepare a madeleine tin by brushing the cavities with vegan butter or margarine

When ready remove the batter from the fridge. Spoon level amounts of batter, about 1 – 1½ tbsp, into each mold. I would usually spread the batter out a bit

Place the tray in the oven. Bake for 2 minutes then drop the the heat to 350F

Bake for 12 minutes or until set. The center of each madeleine should raise to form a dome or belly

Remove from the oven, cool as is in the tray for about 1 minute then gently remove the madeleines from the mold onto a cooling rack. If they are stuck, carefully push in the edges with the flat side of a knife to release. Serve at once, dip in chocolate or dust with confectioners sugar if desired. I also find these madeleines taste just fine the day after, stored in the refrigerator