Archive | September, 2014

Ooey gooey vegan double-chocolate hazelnut brownie cookies

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Is it wrong to crave cookies after yoga? I always feel so blissfully cleansed after class, like all the crud has been wrung out of my body and soul. So you’d think I’d reach for something simple and healthy, like a celery stalk. But no, within an hour, I go from serene yogi to Cookie Monster. But hey, what if cookies can be (almost) as good for you as celery? Mmm, Cookie Monster like!

There’s nothing that satisfies my cravings like these amazing, quick-to-make, gooey, melt-in-your-mouth, double-chocolate hazelnut cookies. They have the delectable consistency of brownies and they taste so rich an sinful…but they’re deceivingly healthy. This delicious recipe from my friend Bonnie will bring out the Cookie Monster in you, too, and since these bites-of-heaven are high in protein and there’s no flour or oil, there’s no harm in eating a few (or 10) in one sitting.

I just made a batch for a vegan potluck that’s happening after my friend Toni Cupal’s Jivamukti yoga class tonight, and after everyone has a taste, I have a feeling that I’ll get to see a few other yogis turn into Cookie Monsters. And I hope you do, too.

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Double-Chocolate Hazelnut Brownie Cookies (Vegan and Gluten-Free!)

From fridge to table: 15 minutes
Makes 3 dozen irresistible cookies

2 tbsp ground flax
6 tbsp warm water
1/3 cup Dutch process cacao powder
1 cup almond butter
3/4 cup granulated sugar (or you can substitute raw coconut crystals for a healthier alternative, but the cookies won’t be as ooey gooey…but they’re still yummy!)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup toasted hazelnuts, chopped
1 cup vegan chocolate chips (Safeway carries “Chocolate Dream” now – hurray!)

Preheat oven to 350.

In a little bowl, mix the flax and water and let it sit for a couple of minutes. (This mixture is an egg replacement, and it’s awesome).

In a large bowl, combine the cacao powder, almond butter, baking soda, salt and flax/water mixture. Mix until well combined, then toss in the hazelnuts and chocolate chips and mix until thoroughly blended.

Drop little spoonfuls of the cookie dough onto a cookie sheet lined with parchment paper. No need to shape or flatten them – they melt into pretty little disks while baking. Bake for 11 minutes. Try your best not to eat them right when they come out of the oven since they will be the approximate temperature of molten lava. But feel free to devour them once they cool a little bit. Enjoy!

 

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