The Bake Sale Cookie -- an Oatmeal and Chocolate Chunk masterpiece that will rock your world whether you are gluten-free and vegan or not

The thing about chocolate chip oatmeal cookies is this: almost everybody loves them. And these ones, my friend, elevate the basic treat to decadent and irresistible.

I came up with the recipe when I wanted a cookie for our regular school council coffee morning at my kid's public school. 

Every time we have these cookies out, someone asks for there recipe.

These are a nut free, plant based treat that are naughty and delicious little sugar bombs, but without any processed ingredients or unpleasant additives. Load them down with fair trade dark chocolate, and enjoy  a thoroughly satisfying treat with a cup of coffee or tea.  There is nothing virtuous about these little delights. But sometimes, that's exactly what any of us wants. Something completely naughty without any talk-back.

equipment needed:

kettle (to heat the water)

measuring cups

measuring spoons

whisk

mixing bowls (at least 2)

mixing spoons

cookie dough scoops (optional -- you can also use spoons)

baking sheets and silicone mats or parchment paper

cooling racks

oven

fork for flattening the cookies just a little

ingredients:

A)

1/2 cup warm water

1/2 cup extra virgin coconut oil

B)

1/2 cup brown sugar

6 tbsp organic cane sugar

1 tbsp molasses

1 tsp vanilla extract

1 tbsp apple cider vinegar

C)

1/2 tsp xanthan gum

3/8 tsp sea salt

1/4 tsp tonka bean powder (optional)

1/2 tsp ceylon cinnamon

D)

1/2 cup tapioca starch

1 cup (gluten free) scotch oats (or grind up rolled oats a little in the food processor)

1/2 cup finely shredded (unsweetened) coconut

E)

2 cups (gluten free) rolled oats

1/2 tsp baking soda

1/2 tsp cream of tartar

F)

1 cup fair trade chocolate chips

(or 1/2 cup mini-chips, 1/2 cup regular size chips)

directions:

1. heat oven to 345

2. combine A, and let melt

3. whisk in B

4. whisk in C

5. stir in D

6. stir in E

7. stir in F

8. line two baking sheets with silicone mats or baking parchment

9. scoop batter by 2 tbsp scoop, 12 per baking sheet, and flatten a little with a wet fork (you can also use the wet fork to fork the cookies into a good shape if they look a little sloppier than you prefer)

10. bake at 345 for 18 to 20 minutes. If you bake 2 pans at a time, you can switch them

halfway through baking. (You can also use a 4 tbsp scoop and do jumbo cookies, baking them 6 per tray so they have room to spread without sticking together)

11. makes about 30 cookies (2 1/2 dozen)

baker's notes:

1. if you want to break the creation of these cookies into stages, you can combine all the dry ingredients in a bowl  (C-E) and mix them really well, and combine all the wet ingredients ingredients (A-B) in a separate bowl. You can set these aside until you are ready for them a couple of hours later. Just mix them together, add the chocolate chips, and then put them on the cookie sheets while the oven is preheating. This is what I do sometimes!!

2. if the cookie dough seems 'runny' at all, add more quick oats. Trust your instincts as a baker on whether or not the cookies have enough integrity to hold together.

dry and wet ingredients combined separately ahead of time for efficient use of time

Choose Your Adventure Cake -- plant-based, gluten-free, moist, delicious, and reliable

A recipe by request!

How about an all purpose cake that you can easily tweak to suit your needs? I'm talking about a cake with such a delicate and lovely texture that you could dress it up in frosting and sing happy birthday, or throw in some oats and mix-ins and say "hello muffin" in the same adoring tone you greet your offspring when they wake up in the morning. I'm talking about a chameleon that can go from chocolate to vanilla, from plain to spice, from comforting to exciting with just a few simple steps and clearly delineated choices. Does this sound too good to be true? Oh, and did I mention it's entirely plant-based, gluten free, and uber delicious?

IT'S NOT TOO GOOD TO BE TRUE!

IT IS SIMPLE!!

YOU CAN DO IT!!!!

introducing: Choose Your Adventure Cake -- a recipe by request

equipment needed:
2 mixing bowls
measuring cups
measuring spoons
mixing spoons
whisk
muffin trays and papers or silicone muffin cups and baking sheets
kettle 
oven


ingredients:

A)
1 cup warm water
1/4 cup coconut oil 

or 

1 cup cool water
1/4 cup avocado oil


B)
1 tbsp molasses or honey or coconut nectar or maple syrup
1 tsp vanilla
1 tbsp apple cider vinegar

C)
1/2 cup coconut sugar — more wholesome — great for everyday treat

or

1/2 cup organic cane sugar — will be more like ‘cake’

D)
1/4 tsp mountain salt
1/2 tsp xanthan gum 
1/2 tsp baking soda
1/2 tsp cream of tartar
2 tbsp tapioca flour
2 tbsp chickpea flour (or white bean flour)
1 tbsp soy milk powder

E) 
(choose 2 from below totalling 10 tbsp):
5 tbsp millet flour or 5 tbsp brown rice flour
5 tbsp sweet brown rice flour
5 tbsp sorghum flour or 5 tbsp oat flour


F)
1) for vanilla, add: 
4 extra tbsp flour (choose from above options in E)
2 tbsp coconut sugar or organic cane sugar
1/4 tsp tonka bean powder

2) for chocolate, add:
4 tbsp cacao
4 tbsp coconut sugar or organic cane sugar (you'll probably want cane sugar for this to be honest)
2 coffee beans finely ground
optional ‘mix-in’ 1/2 cup chocolate chip for double chocolate

3) for muffins, add:
1/2 cup large oat flakes
1 tsp cinnamon/ginger/clove/allspice etc
‘mix-in’ —1/2 cup raisins/sunflower seeds/ blueberries/diced apple etc


directions:

1. preheat the oven to 345
2. in the 1st mixing bowl, combine the ingredients from A, B, and C, ensuring that the coconut oil is melted and the sugar is dissolved
3. in 2nd mixing bowl, combine the ingredients from D, E, F, (save for any mix-ins — they always go in after everything has been combined right before scooping the batter) Make sure this is completely mixed
4. combine the contents of both mixing bowls (adding dry to wet is best) and whisk well
5. stir in any ‘mix-ins’ if applicable.
6.
a) for muffins or cupcakes: scoop into paper lined muffin trays or silicon muffin cups on baking sheets (for the later, don’t crowd  — spread them out on the tray) (I love using a 4tbsp scoop for this) (makes about 10 little cakes or muffins depending on how many mix ins)
b) for little round pans for layer cake: line each round with parchment and also brush with coconut oil — trust me (this will make about 2 little round layers — or double it to make 3 8 inch layers)
7. bake for 40 to 55 minutes at 345 depending on size of cake -- cupcakes and muffins will take less time than a bigger cake!!  Bake until the cake feels springy and firm, but still delicate to the touch. Trust your finger tips!! You can also poke it with a toothpick to see if it's done.
8. remove from the oven and cool




bakers notes:

-Don’t be afraid to get creative!
-If you throw in frozen blueberries or chocolate chips, don’t do it when the batter is warm (better use cool water and avocado oil)
-You can sub in other gluten free grain flours that you like — just keep in mind that this will sometimes alter the quantity of water you need (for example, buckwheat flour tends to be more absorbent, so you might need 1 tbsp or 2 less)
-Trust your finger tips — you will get good at judging when the cake is springy and firm, yet still delicateThis cake is delicate enough to work well as a real cake, especially if make with cane sugar for that extra decadent taste. However, if you go the coconut sugar route, you can also mix in whatever you like for a hearty muffin.
-Sprinkling some coconut sugar or cane sugar on top before baking can make the muffins or cake look a little fancier than they would otherwise, if you are going with an unfrosted look




alternate ideas:

pumpkin:
**Instead of using 1 cup of water and 1/4 cup of oil, use 1/4 cup of pumpkin puree, 3/4 cup water +2 tbsp, and throw in your favourite autumnal spices like cinnamon, ginger, allspice, nutmeg, and cloves. 

apple and raisin:
**Instead of using 1 cup of water and 1/4 cup of oil, use 1 cup of apple sauce, 1/4 cup of water, and 1/4 cup of oil -- great with raisins, walnuts, and cinnamon

banana and chocolate:
**Instead of 1 cup water and 1/4 cup oil, try 1 cup of pureed, over-ripe banana, 1/4 cup water, and 1/4 cup oil. This will be great with chocolate chips! You may want to reduce the amount of sugar you add by half, depending on how sweet the bananas are