Just when you believe you are doomed to store bought stale blah cookies, life turns around and there is the Oreo GF waiting for me (you too!!). Trader Joe's [(TJ's) (I don't work for them or are paid by them, though they should compensate me for loving their products!)] brought in three absolutely delicious cookies but only one of them is vegan but all three are gluten free. In the pursuit of a cookie (or 1/2 a box cause you just can't stop) maybe forgetting they aren't completely vegan is an okay time to cheat.
Snickerdooles: soft sugar cookies that are orgasmic. Bless them for they are vegan and gluten-free.
Joe-Joe's (Oreo's) and Crispy Crunchy Chocolate Chip Cookies are so good, you forget you are a vegan. If have forgotten what a real Oreo taste like and you try the TJ's Joe-Joe's they seriously believably taste like Oreo's. The Crispy CC Cookie is light, airy and the taste is comparable to a Swedish crisp.
The above 3 cookies are a great substitute for home baked. I keep the packages around for when I just need something sweet and good and they fill the void. But for those of you that like to bake I found a recipe on Facebook and converted it into a healthy antioxidant filled cookie. This recipe can be made in one bowl (that of the Cuisinart food processor) and it takes no time at all and its sinfully delicious and gooey.
Chocolate Chip Carmel Grainless Cookie
1 can of white kidney beans/cannellini drained and rinsed
1/2 cup crunchy peanut butter (or use sunflower, almond or cashew butter) (spray the measuring cup with Pam or rub a bit of oil on it and the peanut butter will slide out and not be a sticky mess).
1/4 cup agave
1 tbsp. chia seeds
1 tbsp. sesame seeds
2 tsps. vanilla extract
1 tsp. baking powder
1/2 cup each: chocolate chips and caramels (or whatever your taste buds crave)
1/4 cup toasted sunflower seeds (or nuts, your choice)
In a food processor put all the ingredients in excepts chips, caramels and sunflower seeds). process until almost smooth and then add the rest of the ingredients and pulse a few times until all is combined.
Use two large spoons to transfer cookie dough (your choice of size) onto greased cookie sheets. Place in a preheated 350 degree F oven for 10 minutes. Remove, allow to cool and refrigerate until they harden.
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