Happy 2013! First off, I want to say, I have always loved the number 13 and I think it has gotten a bad rap for no good reason. I once lived in a building that had floor 12 and floor 12 A then 14. I preferred to believe we lived on the 13th floor. I was 6 and it was an old button factory converted into lofts on the west side of Manhattan in the garment district. It was probably the coolest place I lived as a child. My mom's musician boyfriend made me a house from cardboard boxes and a car from giant tinker toys.
OK back to present day. I went AWOL last year while I cooked up a storm as a personal chef in NYC, executive produced as well as playing the lead role in a West Coast Premiere of a new play in Los Angeles and said goodbye to my home in LA as the building is being torn down this month. It's very easy to fall off the blogwagon in the midst of such amazing creative chaos and challenge. What's harder is to get back on and know what to say or offer.
I love baking cookies and I realized last year that despite my healthy cooking desires and tendencies and wishes for others, I also love creating cookie monsters. That said, some of my cookies are more monstrous and some more angelic. While the play was running in Los Angeles, I baked different cookies each week for concessions and always tried to have one vegan and/or gluten-free offering. Though it's after Christmas and like wearing white after labor day, the flavor of peppermint seems to go into hiding for months at a time, I am going to shake it up and offer you the vegan, gluten free, peppermint chocolate chip cookie I created for the play this past December. Food for thought: Why is it that peppermint ice cream disappears for 10 months and becomes Irish Mint or Mint Chocolate Chip? I am starting a revolution here and now!
VEGAN GLUTEN FREE PEPPERMINT CHOCOLATE CHIP COOKIES
1 1/4 cups Sorghum Flour ( Bob's Red Mill is easiest brand to find)
1/4 cup Tapioca Starch
1 cup Gluten Free Oats ( or regular oats if you don't care)
1 cup Organic Unrefined Cane Sugar or Coconut Palm Sugar ( or a combination of Maple Sugar and Coconut Sugar)
1 bar Fair Trade Dark Chocolate 70-80%- cut into small chunks.
6-10 Peppermint Candies ( I prefer Trader Joes brand but I know Whole Foods also has some that do not have corn syrum and are colored with red cabbage and beet extracts)- Smashed into tiny pieces- using a hammer, pot or empty glass bottle
1/2 cup Unsweetened Sunflower or Almond Butter
1 tsp Peppermint Extract
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 TBS Apple Sauce
1 TBS Unsweetened Almond Milk
2-3 TBS Organic Mildly Flavored Extra Virgin Olive Oil, Canola, Safflower, Sunflower or Coconut Oil
If it needs more sweetness sometimes I add some raw honey too.
Preheat oven to 375 degrees
Flour, Oats, Baking Soda and Salt
Nut or Seed butter with Sugar
Add peppermint extract
Add almond milk and Apple sauce
Add dry into wet, mix
Add half of the crushed peppermint candies
You can refrigerate for an hour or two for best result but not necessary.
On a greased, parchment lined or silpat lined cookie sheet use a spoon or small ice cream scoop to scoop the dough into balls on the sheet.
Sprinkle the remaining peppermints over the cookies
Cook for 10-12 minutes or until slightly browned
Should make at least 30 cookies.
I shaped some for the fun of it too.