As you might have noticed, Baby Yum has been keeping me extremely busy lately. So busy that there have been fewer posts here at the Book of Yum, but I still post at least once a week. With less posting and Baby Yum’s allergies, you might think that I haven’t been cooking much- but it couldn’t be further from the truth! With Baby Yum’s allergies improved I’ve incorporated more foods into my diet, including sorghum. I’m a little bit in love with sorghum, actually- and have a host of new recipes I’m dying to share with you all. Let me start by introducing a wonderful, gluten-free vegan cookie recipe inspired by our own Karina, the Gluten-free Goddess and her vegan chocolate chip cookie recipe. I’m sure as written, this recipe would make you swoon. But unfortunately, I can’t use most of the listed flours (yet) and although I could eat chocolate chip cookies on a daily- make that hourly- basis, the chocolate seems to make Baby Yum hyper. So I took this recipe as a jumping off point to come up with my own yummy vegan millet-coconut flour cookies that evoke the raisin-rich goodness of an oatmeal cookie… without the oatmeal. I think you’ll enjoy these coconut treasures. They earned a big thumbs up from my traditional gluten-eating Father, who enjoyed his with some honey-sweetened herbal tea. The hardest part was sharing! I hope you enjoy them as much as I do. Tell me about your own inspired cookie experiments in the comments!
Vegan Millet Coconut No-Oatmeal Raisin Cookie Recipe
3/4 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot starch
1/4 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon vanilla extract
2 tablespoons raw agave nectar
5-6 tablespoons your favorite gluten-free dairy-free milk
1 tbsp. Ener-G Egg Replacer + 4 tablespoons warm water (whisked together)
Preheat oven to 375. Put parchment paper on your favorite cookie sheet.
Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.
Chill dough for an hour in the refrigerator, if you can stand waiting that long!
Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.
Cool and remove from parchment paper. Enjoy!
You can freeze this dough in logs and cut off uncooked cookie disks and bake them. You may have to bake them slightly longer.