Delicious vegan and gluten-free double chocolate cookies from An Unrefined Vegan’s cookbook Crave. Eat. Heal. Easy and satisfying!
I have been a long time fan of Annie, the blogger behind An Unrefined Vegan so last year when she announced she was writing a cookbook I was ecstatic – for her, for me, and for the entire cookbook-buying population.
Annie is a huge inspiration to me. For one thing this woman has a truly motivational story of chasing after one’s dreams. She also believes in and contributes greatly to vegan blogging community in a way like no one else I know. Annie is one of the most loving and honest voices in the blogosphere with the ability to come up with the most ingenious recipes. So, as you can imagine, I have been long awaiting the arrival of this book.
The concept of her new book, Crave Eat Heal, is to create healthy, life-giving alternatives to the foods we crave the most. The chapters are broken down into 13 different cravings among which you will find:
- And much more!
With recipes like Southwestern Pot Pie, Carrot Cake Pudding, Smoky Eggplant Stakes, and Buckwheat Noodles with Spicy Almond Sauce (pictured below)
Some of the things I love about this book are:
1. Throughout the book Annie creates simple, yet alluring photographs using mostly white backdrops and minimizing the use of props, highlighting the gorgeous, life-giving food in some of the most beautiful food photography I’ve seen. If you weren’t craving it already, you will start to as soon as you start flipping through the pages of this book.
2. It is very accessible. I love the way this book is organized which makes it versatile, yet with everything you’d want to find. Crave Eat Heal uses (mostly) simple, easy to find ingredients and easy-to-understand technique.
3. The book begins with a comprehensive chapter of what you will and won’t find in this book. This addresses the ingredients that are exempt (refined and processed foods) as well as a thorough alphabetized list of the ingredients you will find, how they taste, and ways they can be used. In this chapter there is also a guide on basic equipment and cooking techniques to help you along the way.
4. Annie is a community builder among the bloggers and the way she wrote this cookbook is the perfect example. Intermixed throughout the book you’ll find recipes from over a dozen of her favorite bloggers who have inspired and influenced her. Opening up her book to the contributions of these women speaks volumes of her trust and love for the blogging community. Oh, and did I mention you’ll find a recipe from your truly?
5. And of course one of the reasons I love Crave Eat Heal the most is for of the very personal feel to the book. Just like reading her blog, Annie opens herself up to her readers through her stories and food. The love that was put into this book saturates every page.
Annie and the generous people over at Cedar Fort Publishing are giving you a little preview of the Crave Eat Heal by letting me share a fantastic recipe from the book (the Double Chocolate Cookies pictured below) AND gifting one of my readers with their very own copy! Enter below for a chance to win this great book or go ahead and pre-order it here.
*Please note this book is not yet released. Pre-ordered and contest winner’s copies will be mailed out on (or shortly after) the release date of May 4th.
Delicious vegan and gluten-free double chocolate cookies from An Unrefined Vegan's cookbook Crave. Eat. Heal. Easy and satisfying!
Keyword: Double Chocolate Cookies
Servings: 18 cookies
Calories: 66 kcal
Author: An Unrefined Vegan
- 1 Tbsp. flaxseed meal whisked into 3 Tbsp. water
- 1/4 coconut butter
- 1/4 cup pure maple syrup
- 1 very ripe banana
- 1 tsp. vanilla extract
- Pinch sea salt
- 1 cup gluten-free oat flour
- 1/2 cup cocoa or cacao powder
- 1 Tbsp. arrowroot powder
- 1 1/2 tsp. stevia powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- Dash cardamom powder
- 3/4 cup vegan stevia-sweetened semi-sweet chocolate chips
- 1/4 cup dried blueberries
- 1/4 cup dried goji berries
- Preheat oven to 375-degrees and line 2 baking sheets with silicone mats or parchment paper.
- In a small bowl, whisk together the flaxseed meal and the water and set aside.
- Put the blueberries and goji berries in a small bowl and cover with warm water for about 15 minutes to rehydrate. Drain and set aside.
- In the bowl of a stand mixer, cream together the coconut butter, maple syrup, banana, vanilla extract, salt and flaxseed meal mixture. Process until very smooth.
- In a medium-sized bowl, whisk together the oat flour, cocoa or cacao powder, arrowroot powder, stevia, baking powder, baking soda, cinnamon, and cardamom. Carefully pour into the bowl with the coconut butter mixture and process at medium-low speed to incorporate the dry ingredients fully into the wet ingredients. Add the chocolate chips, blueberries, and goji berries and pulse to blend into the cookie dough. The dough will be very sticky.
- Drop dough by the heaped tablespoon onto the prepared baking sheets. Flatten and shape slightly.
- Bake for 10-12 minutes, switching pans halfway through for even baking. Let cookies cool on the pan for about 10 minutes before removing them and placing them on cooling rackss
Make your own oat flour by pulsing rolled oats in a food processor or mini prep until finely pulverized. For one cup oat flour you’ll need about 1 1/4 cups rolled oats.
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