I know it’s Valentine’s Day and all, and I should really refrain from wetting myself, but it was nearly impossible when I saw today’s Healthy Bitch Daily and it was featuring my article.
Sure, I knew it was going to be published, but it definitely didn’t take away from the sheer JOY of seeing my work on a site that I love and appreciate with my whole entire ♥.
Check out the article and let me know what you think! It discusses a bit about gluten intolerance/celiac disease and what they are, and then it delves into why we are seeing more and more diagnoses in today’s society.
Now, onto something for your sweet tooth! I finished up my Gluten-Free Sugar Cleanse yesterday, and I will definitely be posting about all of that tomorrow. But since today is Valentine’s Day, I wanted to give you a lil’ something to celebrate the holiday. Like these cookies …
Get the goods …
Chocolate Rolled Sugar Cookies
Keywords: bake dessert Valentine’s Day cookie
- 2 Tablespoons flaxseed meal with 6 Tablespoons warm water
- 1 cup brown rice flour
- 1/2 cup white rice flour
- 1/3 cup coconut flour
- 2/3 cup almond meal
- 1/4 cup arrowroot starch
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup natural applesauce
- 1/2 cup safflower oil
- 1 cup vegan sugar
- 1 Tablespoon gluten-free vanilla extract
- 1/4 cup + 2 Tablespoons Earth Balance vegan butter
- 1 teaspoons vanilla extract
- 2-1/2 cups vegan powdered sugar
- 2 Tablespoons almond or rice milk
- Food coloring, as desired
Preheat oven to 325 degrees and prepare two baking sheets by lining them with parchment paper.
Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.
In a separate bowl, sift brown rice flour, white rice flour, coconut flour, almond meal, arrowroot starch, cocoa powder, baking soda, baking powder and sea salt. Set aside.
In a medium bowl “cream” together the applesauce, safflower oil, sugar, flaxseed meal combination and vanilla, beating with a standing or hand mixer until fluffy. Stir in vanilla.
Slowly add dry ingredients slowly to wet mixture, stirring well with a wooden spoon or spatula until combined.
Store dough in an airtight container and refrigerate for 1 hour or overnight.
After dough has chilled, remove from refrigerator and prepare a flat working surface by dusting with gluten-free flour. (You may also want to dust the rolling pin and your hands a bit.) Put the dough on the surface and begin flattening with a rolling pin. Roll out dough until it is about 1/4-inch to 1/3-inch thick.
Press desired cookie cutters into dough, cutting the dough the entire way through and removing excess dough around shapes. You may have to repeat the rolling process one or two times in order to use all of the dough.
Bake cookies for 12 minutes, rotating the tray halfway through the bake time. Allow cookies to cool on the tray for 10 minutes and then move them to a wire rack to cool completely.
In a small bowl, beat the Earth Balance and vanilla with a hand mixer until fluffy. Add the powdered sugar a little at a time, continuing to beat at medium speed. Add milk one Tablespoon at a time, beating until icing is fluffy and smooth.
If coloring icing, divide into separate bowls accordingly and add food coloring to achieve desired colors. Smooth icing on top of cookies with a offset spatula.
Believe it or not, I only had two bites of these cookies! Don’t get me wrong: They are delicious and I could have kept eating. But I also wanted to honor my Gluten-Free Sugar Cleanse process … and, of course, avoid going into complete sugar shock! (Hey, I’ve already nearly accomplished peeing my pants — that’s enough for one day.)
Either way, I’m a HUGE fan of sugar cookies and the cocoa in these guys gave ‘em a tasty little twist.
Our night will be fairly low-key tonight because I will be working a bit late, but Dan is cooking up dinner, so I will be one happy gal. Oh, and I’m sure a few of these cookies will be on the menu …
Tell me: What’s your favorite way to celebrate Valentine’s Day? Is it really not your thang, or are you completely decked out in pink and red today?