In case you didn’t guess this already, these are my new favorite cookies. To review: I call them “Emergency” Cookies bc they bake up so fast – seriously, it just takes the laziest of stirring with a dinner spoon or fork, and your’e done. J and I are sharing a Winter CSA (Yay!) and she came over last week to drop off some produce so I took the opportunity to bake up an Emergency Cookie variation. Chocolate, my friends! Chocolate is one of the areas that I give myself (lots of) leeway when it comes to veganism. These would be vegan except that I couldn’t resist putting in a handful of the white chocolate chips that live on an upper shelf in the pantry. (Side note: Let’s assume my white cc’s are gluten free. I’ll go check in a minute.) But they are still flourless, eggless, made with no added sugar, and yummy for my tummy. Don’t let the list of dietary attributes deter you from making these – these are delightful. And I don’t joke about cookies. If you require true vegan/dairy-free cookies, though, just use the chips you know are sanctioned.
Chocolate Emergency Cookies
Makes 6-7 cookies; these mix up in a flash and bake up in the toaster oven. Time elapsed from when you start mixing to when you taste one warm from the oven: 15-20 minutes
Preheat toaster oven to 350, grease a small baking sheet or line it with parchment paper or a silpat.
▪ Approx. 2/3 c almond butter
▪ 1/3 c unsweetened applesauce
▪ 1 Tbsp ground flax
▪ ¼ tsp baking soda
▪ splash of vanilla
▪ 2 Tb unsweetened cocoa powder
▪ 2 Tb unsweetened shredded coconut (or sub rolled oats)
▪ handful of white chocolate chips
Mix the almond butter and applesauce. When combined, add everything else in. Drop by the spoonful or use an ice cream scoop to make cookie dough lumps on a greased or silpat/parchment-lined baking sheet. Bake at 350 for 12 minutes. Let cool a little before digging in. Store in the freezer (if you don’t eat them all). If not warm from the oven, I like mine straight from the freezer or barely defrosted.
Emergency Cookie Variations: