Vegan And Gluten-Free Cookies That Taste Great? Hell Yeah

Photo by Leslie Kelly

Most of Marie Holtz's desserts at Cafe Flora are vegan and gluten-free.

Marie Holtz from Cafe Flora promises these cookies don't have any weird bean-y after taste. Go ahead and dunk 'em, warm from the oven, in a tall glass of soy milk. Read part one and part two of this week's Grillaxin Q&A to learn more.

Vegan Gluten Free Chocolate Chip Cookies

9 ounces soy margarine
1 1/4 c tightly packed brown sugar
1 1/2 teaspoon vanilla
1 1/2 teaspoon ground flax seed mixed with 1 T water
3T soy milk

3 ounces sorghum flour
3 ounces rice flour
3 ounces millet flour
3 ounces potato flour
3/4 ounce tapioca flour
1/8 tea xanthan gum
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 c chopped chocolate of your choice

In a mixer with a paddle attachment beat the margarine and sugar until fluffy. Scrape down. Combine the wet ingredients and add to the mixer. Combine. Sift the dry ingredients and add to the mixer on low.

Add in the chocolate last and scrape down. Remove dough from the mixer, form a ball, wrap in plastic and chill 2 hours. Remove dough from refrigerator and roll it out 1/2" thick on lightly floured surface. (I use sorghum flour.) Use a round cookie cutter about 2" in diameter to portion dough. Place cookies about 2" apart on a parchment lined baking sheet. Bake 9 minutes at 350 on the top rack, then lower heat to 325 and continue to bake for 8 minutes on lower rack. Remove from oven and cool.

Yields about 2 1/2 dozen cookies.