I finally made a vegan cookie I enjoyed. With the sandy textures and the
cookies that fall apart before they reach your mouth, I thought it might
not be possible. But with a little bit of help from some leftover chocolate
ganache, these cookies were really well received. I served them at the
Evening with Food Artisans market in Carmel, and nobody walked away
without a smile.

Vegan Chocolate Curry Cookies

It helped to have a jar of ganache leftover from the cafe in my fridge. But
you can make your own ganache using a whisk or electric mixer, some
small chunks of good chocolate, and coconut oil, hot water or hot cream.
Stir it really well until the mixture is emulsified (a whisk is much more
effective than a fork or spoon). (you can also use coconut milk, or your
favorite nuts or seeds blended with water until the mix is smooth. See

the wet ingredients:

1 c coconut sugar
2 t vanilla
1/2 c chocolate ganache (straight up melted chocolate will probably work fine!)
3/4 c olive oil
1/4 c water

the dry:

1 c brown rice flour
1/2 c sorghum flour
3/4 c tapioca starch
3/4 c white rice flour
1 t xanthan gum
1 t salt
1 t baking soda
1 T curry powder
1/4 c flax seed meal

1/2-1 c chocolate chips

Roll cookies into balls, and toss in a bowl of sugar and salt.
Place on a pan lined with parchment paper and flatten.
Bake at 350 for 12-14 minutes. The cookies will seem soft and underdone,
but take them out and let them cool!

They will be very moist inside, so if you are saving them for another day,
refrigerate or freeze them. I ate a frozen one the next day and it was so
good cold!

Vegan Sunflower butter cookies

1 c sugar
2 t vanilla
3/4 c olive oil
1/2 c water
1/2 c sunflower seed butter

1 c brown rice flour
3/4 c tapioca starch
3/4 c white rice flour
1/2 c millet flour
1 t xanthan gum
1 t salt
1 t baking soda
1/2 t cinnamon
1/4 c flax seed meal

sunflower seeds
chocolate chips

Roll batter into balls and flatten. Bake at 350 12-14 minutes.

I made some of these into thumbprint cookies with leftover ganache in
the middle. They were perfect. Store these in the fridge or freezer as well.

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