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(as of Apr 27, 2024 01:45:33 UTC – Details)
Five years ago, popular blogger Brandi Doming of The Vegan 8 became a vegan, overhauling the way she and her family ate after a health diagnosis for her husband. The effects have been life-changing. Her recipes rely on refreshingly short ingredient lists that are ideal for anyone new to plant-based cooking or seeking simplified, wholesome, family-friendly options for weeknight dinners. All of the recipes are dairy-free and most are oil-free, gluten-free, and nut-free (if not, Brandi offers suitable alternatives), and ideally tailored to meet the needs of an array of health conditions. Try Bakery-Style Blueberry Muffins, Fool ’Em “Cream Cheese” Spinach-Artichoke Dip, Cajun Veggie and Potato Chowder, Skillet Baked Mac n’ Cheese, and No-Bake Chocolate Espresso Fudge Cake.
From the Publisher
Chocolate Lovers Double-Fudge Cookies from The Vegan 8
Prep: 10 minutes. Bake: 10 minutes. Yields: 26 cookies.
These cookies are soft and moist with a decadent fudgy center. The applesauce gives an extra boost of moisture and softness, while the almond butter makes them rich and fudgy. The optional espresso gives these an even richer chocolate flavor.
1. Preheat the oven to 350°F (177°C). Line 2 sheet pans with parchment paper. Note that a dark metal pan will cook the bottoms better.
2. Add the flour, cocoa powder, baking soda, salt, and, if desired, espresso to a large bowl, and whisk very well until thoroughly mixed. Add the syrup, applesauce, almond butter, vanilla, and chocolate chips. Stir for a couple of minutes or so until it all comes together into a very sticky, thick batter.
3. Drop large spoonfuls of batter, about 2 heaping tablespoons worth, onto the prepared pan spaced 2 inches apart. Fill a small bowl with water, dampen your fingertips, and press each cookie down to 1/2 inch thick
and shape the edges together so the cookies are round.
4. Bake 1 pan at a time at 350°F for 10 to 12 minutes. 10 minutes will result in a fudgy, soft center and slightly crisp edge. At 12 minutes, the cookies will be much crispier but can dry out more quickly. Remove from the oven and cool on the pan for 10 minutes. Transfer carefully to a wire rack to cool completely.
It’s important to let them cool or they can fall apart. Because of the applesauce (and no oil) in these cookies, they will soften after a few hours, but they are still delicious.
Tip: If you are allergic to nuts, you can sub the almond butter with sunflower seed butter.
Nutrition per cookie: 181 calories | 10.4g fat | 3.9g protein | 21.1g carbs | 2.9g fiber | 11.8g sugar | 196mg sodium
3/4 cup (120g) brown rice flour 6 tablespoons (36g) unsweetened natural cocoa powder, sifted 1 teaspoon (8g) baking soda • 1/2 teaspoon (3g) fine salt 2 teaspoons (2g) ground espresso (optional) 1/2 cup + 2 tablespoons (200g) pure maple syrup 1/4 cup (60g) unsweetened applesauce 1 cup (256g) creamy roasted almond butter • 1 1/2 teaspoons (8g) vanilla extract 3/4 cup (180g) dairy-free semisweet chocolate chips
Publisher : TI Inc. Books (October 16, 2018)
Language : English
Paperback : 256 pages
ISBN-10 : 0848757076
ISBN-13 : 978-0848757076
Item Weight : 1.67 pounds
Dimensions : 8.13 x 0.7 x 9 inches
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