A large and decadent gluten-free and vegan chocolate chip cookie made with buckwheat and brown rice flours.
An update on my veggie fast!
So, my fast didn’t pan out so well.
I had the best intentions of starting Friday and ending Sunday, exactly 48 hours later. However, wouldn’t you know it, I woke up Friday with an insatiable appetite! I probably had more food that day than I had the previous two days combined.
I’m sure it didn’t help that I worked out the night before, so it was just all bad planning on my part.
While I didn’t complete 48 hours, I woke up Sunday intent upon doing at least 24, which I accomplished!
I had ceased eating on Saturday at 5:25pm and didn’t eat anything other than celery juice and veggie broth until 5:25pm on Sunday.
What’s more, I didn’t even feel that hungry, thanks in large part to the broth, I’m sure.
It was an interesting test, as I’ve never fasted before. My tummy gurgled all day from the copious amount of liquid, but I felt more clear-minded.
As a food blogger, and food lover, my thoughts tend to revolve around what I’ll be eating each day, which can crowd out other things that may need focus.
This little break gave me some time to live a bit differently. My intention was to give my whole body a break, so as to maybe, possibly, kinda sorta heal anything that’s been plaguing me, but that fell a bit flat.
I have a feeling the real action is between 24-48 hours of fasting, which I may try again in the future.
For now though, I’m seeing a new doc, getting some IVs, and adjusting my diet to include even less carbs. Booooooo.
On to the cookie!
Now, after talking about low carbs, let’s talk about Jade’s favorite gluten-free and vegan cookie, which ain’t low carb, sweeties.
But! It is a delicious recipe, one that she asks for on the reg.
Honestly, I made this up one day, based on my back knowledge of cookies and all the research I’d been doing on lower sugar cookie recipes.
Over time, I tweaked it little by little, and now have an ultimate cookie recipe that my allergic little girl just loves!
Can a mama brag for a sec and tell you that Jade is an incredible artist? She won third place in Tucson’s Stamp Design Contest (she should’ve won, no bias here).
After we got home, I made her a celebratory cookie!
I know this recipe won’t be everyone’s cup of tea, as it combines four different flours, and it’s neither low sugar nor low-fat.
But! It is both vegan and gluten-free, and it might give some food allergy mama out there a good treat for her little one. 🙂
- 1 Tbsp buckwheat flour
- 1 Tbsp brown rice flour
- 1 Tbsp pumpkin seed meal (can use almond meal if not allergic)
- 1 Tbsp tapioca starch
- 1/16 tsp baking soda
- 1/8 tsp sea salt
- 1 Tbsp coconut sugar
- 1 Tbsp softened coconut oil
- 1/2 Tbsp applesauce
- 1/4 tsp vanilla extract
- 1 tsp water
- 1 Tbsp chocolate chips
Preheat the oven to 350 degrees.
Mix the dry ingredients (flours, starch, baking soda, salt, sugar) in a small bowl.
Stir in the remaining ingredients, reserving the chocolate for the top. See the recipe steps below for a photo of what the dough should look like.
Distribute the dough onto a parchment paper-lined baking sheet, and form a cookie shape, approximately 1/8 inch in thickness.
Top with the reserved chocolate.
Bake 10-12 minutes until the edges are lightly golden.
Jade likes her cookie cold, so as soon as the cookie comes out, I use a spatula to transfer it from the baking sheet to a plate, and pop it in the freezer for about 10 minutes.
Nutrition facts are based on using almond meal. WW SmartPoints: 17
To make pumpkin seed meal, I just grind raw pumpkin seeds with my Nutribullet flat blade until they resemble flour.
If you don’t like/have pumpkin seeds, almond meal would be a suitable replacement.
Some of the items used to make this recipe include:
Mixing the dry ingredients…
This is what your coconut oil should look like (softened)…
This is what the dough should look like once mixed…
Form your cookie…