Hiya all! I’m back.
Well, truthfully I hadn’t gone anywhere. I have been sitting on my computer for the last week and a half trying my damn-dist to get this blog all fixed up. Unfortunately, my former webhost had some issues and both of my websites with that host were hacked. Fun.
It occurred while I was on my super fun mini vacation. My family enjoyed a quick getaway with my long time BFF from Philly and her fams. It was a blast. Good eats, fireworks, my favorite people all in one place, swimming pools, and dogs galore.
But coming home to my website spewing out maliciousness was pretty horrible. :)
Needless to say, I had to do some major cleaning up, and I had to switch hosts… and it took a bit of time to do so.
But, no worries. Everything is happy and secure and fresh and new, and I’ve brought along some extra chocolatey chip cookies. Or, at least the recipe.
It feels so good to be back up.
Thank goodness for BFF’s from Philly who know how to fix broken websites. Thank goodness for my supportive hubs who spent all hours of every day working hard and freaking out along side of me, but doing a much better job of keeping his cool than I. Thank goodness for puppies… for just being so darn cute and snuggly when I needed it the most.
And thank goodness for you understanding and wonderful readers. ♥
Double Chocolate Chip Cookies- Vegan and Gluten Free
Makes about 2 dozen cookies
- 1 cup vegan margarine, cold
- 1 1/2 cups vegan sugar
- 3 tbsp molasses
- 2 tbsp flaxseed meal mixed with 4 tbsp water
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1 cup sorghum flour
- 1/2 cup cocoa powder
- 1/2 cup tapioca flour
- 1/2 cup white rice flour
- 2 cups vegan chocolate chips
Preheat oven to 375 degrees Fahrenheit.
Cream margarine, sugar and molasses together until smooth. Add cocoa powder, baking soda and salt. Mix in prepared flaxseed meal.
In separate bowl, combine sorghum flour, tapioca flour, white rice flour and xantham gum. Gradually incorporate into the rest of ingredients until a soft cookie dough is formed. It will be slightly sticky, but easy to scoop up with a spoon.
Drop by tablespoonful onto ungreased cookie sheet. Bake 9 minutes in preheated oven and immediately remove from the oven. The cookies will be very soft. They may not look like they are done yet. They are!
Don’t try and transfer them to a wire rack until they have cooled at least 15 minutes or they will most definitely fall apart. After fifteen minutes, transfer them to a wire rack and let them cool until the chocolate chips are firm again. They will be perfectly chewy and bendy cookies, with a slight crunch around the edge.
Enjoy with a nice tall glass of your favorite bevvie.
I think I’ll be having a glass of wine with mine, tonight… thank you.