Sugar cookies are great for making fun and festive shapes! This is my go-to recipe for a delicious gluten free cookie that everyone will love.
Chocolate Chip Cookies
Chocolate chip cookies have always been a staple in my house! And this recipe is my go-to. Feel free to add in nuts or switch out the chocolate chips for toffee bits!
Ingredients8 ounces (2 sticks) Butter, softened
1 cup Sugar
1 cup Brown Sugar
1 teaspoon Vanilla Extract
3 cups Sprouted Heart Gluten Free All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Chocolate Chips or other add ins
Whisk together dry ingredients: flour, baking soda, and salt and set aside.
Beat together soft butter and sugar until well mixed. Add in eggs and vanilla and beat until mixed. I usually use a stand mixer, but you can use a wooden spoon and get a little arm workout ;)
Add in the dry ingredients and stir until dough is well mixed. Then stir in chocolate chips.
Scoop cookie dough onto a parchment lined pans and bake at 350 degrees until browned around the edges. You could also freeze the cookie dough balls first and then store them in freezer bags. That way you can bake off just a few whenever you have a craving ;)
If baking fresh, they take about 10-12 minutes. Frozen, they take about 14 minutes. Rotate the pan halfway through baking.
Vegan Chocolate Chip Banana Bread
This Banana Bread recipe is based on Smitten Kitchen's Crackly Banana Bread. I really love her recipes and blog. Basically, I substituted the egg with soaked chia seeds, the whole wheat flour with Sprouted Heart All Purpose Gluten Free Flour, and the millet for chocolate chips. This would be super yummy with walnuts added too :)
3 large over-ripe bananas (or 500 grams)
1 Tablespoon Chia seeds + 3 Tablespoons Water
1/3 cup (2.5 oz) Coconut oil, melted
1/3 cup Brown sugar
1/3 cup Maple syrup
1 teaspoon Vanilla extract
1 1/2 cups (180 grams) Sprouted Heart All Purpose GF Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 cup Chocolate chips
Preheat oven to 350 degrees and grease a 9x5 in loaf pan.
Mix chia seeds and water together in a small bowl and allow to sit and soak for 10 minutes, until thick.
Whisk together the dry ingredients: Sprouted Heart All Purpose GF Flour, baking soda, salt, cinnamon, and nutmeg and set aside.
Mash bananas, either in stand mixer with paddle attachment or by hand in a bowl with a wooden spoon or potato masher.
Whisk into mashed bananas the soaked chia seeds, then the melted coconut oil, brown sugar, maple syrup, and vanilla extract.
Add dry ingredients and stir until just combined. Try not to overmix. Then stir in chocolate chips.
Pour mixture into your prepared loaf pan and bake until a tester comes out clean, about 50 - 60 minutes. Cool loaf in pan on rack.