I’m baking these yummy cookies for the Bake Sale for Japan. Sabrina at The Tomato Tart has organized this bake sale which now includes bakers and bloggers from all over the world. All proceeds from the on-line auction of Sweet Treats will be donated to Second Harvest Japan, a food bank in Japan doing very important work in a direct way. I’ll post again to remind you to bid on March 30th, but for now I have a recipe and a sneak peek at what I’ll be baking.
I’ve made these cookies for about 15 years. They are the cookie everyone asks me to bring to parties and holiday gatherings. I used to make them with gluten-rich flours and animal products, now they’ve been veganized and are gluten-free. And they are even better than they were before. I shared them at a gathering recently and was offered a hefty chunk of change for my recipe by a fella who has no dietary restrictions. He had no idea they were vegan and gluten-free! These cookies are packed with flavor, crunchy, a little chewy thanks to the cranberries and are great with a cold glass of almond milk. You’d like some, right?
Bid on them on March 30th! Update: Bidding has ended. The lovely Misa made a generous $150 bid to support Second Harvest Japan. Thanks so much, yummy cookies are on the way to you!
Gluten-Free Vegan Choco-Toffee-Cran cookies, makes 36 cookies
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 T. Hodgson Mill Brown Flax Seed mixed with 3 T. hot water to make a slurry (egg substitute)
1 teaspoon vanilla bean paste
1 1/2 Cup of my favorite gluten-free flour blend
1/2 cup Teff Flour
1 teaspoon guar gum
1 teaspoon baking soda
1 1/2 cups gluten-free oats
1 cup fruit-juice sweetened cranberries or Craisins
3/4 cup chopped dark chocolate (I like this chocolate from Askinosie)
1 cup toffee pieces (I use this recipe to make toffee, sub Earth Balance for butter, eliminate nuts)
Preheat oven to 350. Line baking sheets with parchment paper or a baking sheet liner. Sift flours, guar gum and baking soda together.
Cream Earth Balance and both sugars together in mixer. Add flax seed slurry and vanilla, mix to combine. Add the flour mixture on low until well combined. Add the remaining ingredients one at a time.
Roll the dough into 3 equal tube shapes, like the cookie dough in the dairy section at the grocery store, and freeze, wrapped in plastic wrap. It freezes well and you can slice off a few cookies, a 1” slice, at a time to bake when you get the urge. Or you can bake them all right now! (Do not skip this step. In my non-vegan version made with store bought toffee, you can bake them immediately. This version does not bake well immediately and requires starting with a frozen dough in the oven.)
Bake the cookies for approximately 14 minutes, cool on baking sheet for 3-4 minutes, them move to cooling rack for 10 minutes before eating. It’s hard to wait, they smell so yummy. Enjoy!