Gluten Free and Vegan Chocolate Chip Mug Cookie

Sometimes it's really hard to wait for a fresh baked cookie. If you are hungry for one right now, and you don't want to have to go through the whole process of mixing up a dough and waiting for it to bake for 10 minutes, then I have a solution for you. This gluten free and vegan chocolate chip mug cake is perfect for any time when you want a quick, easy and delicious cookie fix.

Just mix all of the ingredients together, toss it into the microwave for a minute, and it will be ready to eat. I could go for another right now...

The only bad thing about this cookie is that it is so easy to make, that it is temping to eat over and over again! But since this is lightened up with applesauce in place of butter, and is gluten free and vegan, you don't have to feel too guilty about eating it.

Gluten Free and Vegan Chocolate Chip Mug Cookie

• 1 1/2 Tablespoons Water
• 1 Tablespoon Applesauce
• 1/8 teaspoon Vanilla Extract
• 1/2 Tablespoon Flaxseed Meal
• 1 Tablespoon Sugar
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Cornstarch
• 3 Tablespoons White Rice Flour
• A pinch Salt
• 2 Tablespoons Chocolate Chips

1. Measure all ingredients besides the chocolate chips into a mug. Stir together until well combined.
2. Stir in chocolate chips.
3. Microwave for about 60 seconds.
4. Remove from microwave and be careful not to burn yourself. Enjoy!

Enjoy!

-Bethany

Gluten Free and Vegan Bagel Bread

This bagel bread is slightly sweet, and I make it in small slices that are perfect toasted and served with cheese. I also like to make croutons out of this bread and add them to salads for a perfect crunch.

Most recently, I made this bread for my New Year's Eve party. I cut it into thin slices, toasted it, and served it with the cheese tray. It was a big hit.

Here is it before it's baked...

And after.

And this is what it looks like sliced.

Gluten Free and Vegan Bagel Bread

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/3 Cup Warm Water
• 2 Tablespoons Sugar
• 1 teaspoon yeast
• 2 Tablespoons Oil
• 1/2 Cup Brown Rice Flour
• 2/3 Cup Tapioca Starch
• 2 Tablespoons Potato Starch
• 1 1/4 teaspoon Xanthan Gum
• 1/2 teaspoon Salt

1. Heat the 3 Tablespoons of water in the microwave and add to it the flaxseed meal. Let sit for 10 minutes.
2. In another small, microwave safe bowl heat 1/3 cup water just until warmed but not too hot to kill the yeast. Add yeast and sugar and set aside for 5 minutes.
3. Meanwhile, in the bowl of a stand mixer combine starches, rice flour, xanthan gum and salt.
4. Go back to your liquid ingredients and add the flax-egg and the oil to the yeast mixture.
5. Add the liquids to the dry ingredients and mix on low until combined. Turn mixer to medium and mix for 2 to 3 minutes more.
6. Spoon batter evenly into two mounts on a parchment lined baking sheet. Form two loaves, roughly 5 by 2 inches, using wet fingers.
7. Let rise for about half an hour. They will look a bit puffier, but don't expect them to double in size.
8. Preheat oven to 350 degrees. Bake for 22 to 28 minutes. Cool, slice and broil before serving, or freeze for later.

Enjoy!

-Bethany

Gluten Free Chocolate Chip Whoopie Pies

Any kind of whoopie pies are delicious, but these treats that are a mixture of chocolate chip cookie and whoopie pie are extra special. Bake these up and everyone will be sure to love them!

Don't they look good enough to eat? 

I filled mine with chocolate buttercream, but you can use whatever you want. I'm sure marshmallow creme would be great.

Yum.

Gluten Free Chocolate Chip Whoopie Pies

• 2 Tablespoon Unsalted Butter, melted and cooled
• 2 Tablespoons Unsalted Butter, at room temperature
• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 2 teaspoons Vanilla Extract
• 1/2 Cup plus 2 Tablespoons Milk
• 3/4 Cup plus 1 Tablespoon Rice Flour
• 7 Tablespoons Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 Cup Brown Sugar
• 1/2 Cup Mini Chocolate Chips

1. Put two Tablespoons of the butter into a microwave safe bowl and melt.
2. In another small bowl microwave the three tablespoons of water for about twenty seconds, then add the flaxseed meal to it and set aside for ten minutes.
3. Preheat oven to 350 degrees.
4. In a large bowl, combine the rice flour, starches, cocoa powder, xanthan gum, baking soda, baking powder, salt and brown sugar and mix under just small lumps of the sugar remain.
5. Add both butters and mix into the dry ingredients with a fork until crumbly.
6. Add the vanilla, flax-egg and beat.
7. Add the milk and beat until the batter thickens and becomes elastic.
8. Fold in chocolate chips.
9. Line baking sheets with parchment paper and scoop by the tablespoon. Bake for 8-10 minutes.
10. Allow to cool on baking sheet and then completely on cooling rack. Find pairs and fill with the frosting of your choice.

Enjoy!

-Bethany