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Calling all lemons! A home for those who look great but feel like absolute crap to make some lemonade out of lemons.

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

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I am so excited to share these cookies with all of you. They are a total crowd pleaser. This weekend, I had my rooftop birthday brunch and decided to try and follow this recipe. The only problem? I didn't have some of the ingredients. So I made a lot of substitutes and what came out of the oven was better than I ever thought gluten free cookies could be. 

Everyone ate these at the party and they went fast. No one knew that they were gluten free and one of my friend's Daisy was so excited when I told her they had no gluten or dairy because she's a vegan. So, I learned that these are vegan too which just makes everyone with diet restrictions happy. They even pass the test for my sister who has severe nut and seed allergies. 

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They're crispy and fluffy with the perfect gooey center. They don't crumble like the usual gluten free cookies do and they are baked so they can exist outside of the fridge which is also a challenge for the gluten free bakers of the world. I should have made two batches they were so good. 

So, without further explanation, I'm just going to give you the recipe because that's what you came here for right? Presenting, the gluten free, dairy free, nut free, chocolate filled, gooey, delicious, amazing, fantastic vegan chocolate chip cookies! 

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Vegan Chocolate Chip Cookies

Ingredients: 

  • 2 cups gluten free flour (I used the one from Trader Joe's)
  • 1 teaspoon of baking powder 
  • 1 capful of collagen powder (bovine) 
  • 1 teaspoon Pink Himalayan Salt
  • 1 cup regular sugar (you can also substitute for coconut sugar) 
  • 1/2 cup ghee
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla extract 
  • 1/3 cup applesauce (if allergic to apples, can sub for yogurt) 
  • 2 cups of dark chocolate chunks 
  • Sea salt to top

Directions: 

  • Preheat oven to 350 and grease two baking sheets, the key is to spread these apart enough so they don't all blend together so use three if you need to 
  • Mix dry ingredients together well with a spoon or whisk 
  • Add in wet ingredients and combine well until it resembles a dough 
  • Wet your hands and roll into small balls, giving "windows" for each new row to allow for the cookies to expand 
  • Bake for 20 minutes or until tops are slightly crisp and you can remove a fork cleanly from the cookie 
  • While cooling, top with some sea salt and eat! 
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