Healthy with Jodi

moldable dough

Sugar Cookies

by

    Vegan, Gluten Free
    Happily Serves 24

    ALL ORGANIC INGREDIENTS

    COOKIES
    1/2 Cup Vegan butter or butter
    2/3 Cup Monk Fruit
    1 tsp Vanilla extract
    3 Tbsp Chickpea brine or flax egg, or 1 egg
    3/4 tsp baking powder
    1/4 tsp Himalayan Sea salt
    1 2/3 Cups gluten free flour
    2/3 Cup Almond flour
    1/3 Cup Arrowroot
    1 TBSP Almond or nut milk

    FROSTING (optional)
    1/2 Cup vegan butter
    1 1/2 – 2 cups sifted powdered sugar
    1/4 tsp vanilla extract
    1-2 TBSP Almond or nut milk

    Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
    Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
    Add monk fruit and mix on medium speed until fluffy
    Then add chickpea brine (or other egg substitute) and vanilla and mix again.
    Add baking powder and sea salt and blend well
    Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
    Add almond milk and stir.

    The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

    Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
    Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

    Let the dough rest at room temperature for 30 minutes before scooping and baking

    Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
    Cool on baking sheet for 10 minutes.

    To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
    Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
    Continue adding powdered sugar until you have spreadable frosting.

    Let the dough rest at room temperature for 30 minutes before scooping and baking.

    Mango Energy Bites

    by

      Mango Energy Bites
      Vegan, GF, Refined Sugar Free
      Happily serves 15

      ALL ORGANIC INGREDIENTS

      1 1/4 Cup walnuts or cashews
      1 Cup firmly packed dried unsweetened mango
      10 soaked medjool dates, pitted
      2 TBSP hemp seeds
      1/3 Cup unsweetened finely shredded coconut
      1 lime and zest
      Dash Sea salt
      Preheat oven to 350.
      Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
      Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
      Drain and lay on a towel and pat off excess moisture. Set aside.
      Add nuts to a food processor and mix into a fine meal. Set aside.
      Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
      Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.