Me Want Chocolate Bomb Cookies! by Angela Marinelli

Yum

That’s what Cookie Monster would say if he ate these rich chocolate bomb cookie bites of heavenly love. He wouldn’t notice, much less care, that they are dairy-free, egg-free, gluten-free, refined sugar-free, wheat-free, vegan, soy-free, and even nut-free. He would gobble them down and enjoy every chocolaty, luscious, guilt-free bite, exclaiming, “Me want cookie,” the whole fantastic time. How great to be Cookie Monster, right?

 

The secret to what I call “free food,” food that is free of the foods we usually rely on to make it taste good, but often causes digestive or health issues, (dairy, refined sugar, wheat), is to pack it with flavor. If you let the flavors of the real foods you use shine through, you don’t need to fall back on those habit-forming foods our palettes think we love so much. Since so many of us have developed allergies and intolerances to them, why not learn to bake and cook without them? That way, you’re guaranteed that just about everyone can enjoy your flavorful, rich, guilt-free treats!

 

Will You Freak Out as Much as Cookie Monster?

 

Will you throw 20 cookies at your face cascading the front of yourself with a landslide of chocolate crumbs? If you do, no judgment. Although take a video, cause that would be funny. Snookie made it on far less.

 

Will you notice that these amazing little bites of chocolaty love are free of some of the most habit forming foods and allergens? I doubt it. But I think that will make you enjoy them even more!

 

Even better, they are quick and easy to make. So little work for such a huge pay-off. Love that. You can share them with confidence, yes because they are “free food,” but also because they taste so delish!

 

So, try them. What’s the worst that can happen? You fall in with love them, sprout some blue fur and turn into Cookie Monster? Nothing the “No, no” can’t handle. Well, maybe. J

 

Share the love this holiday season with your own take on free food treats! Special thanks to Bonbon Break for sharing this post!

Chocolate Bomb Cookie Recipe

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Wheat-free, Vegan, Soy-free, Nut-free

Makes 2 – 2  1/2 dozen

 

Ingedients:

2 TBS grapeseed oil (or coconut oil in liquid form)

1/2 cup maple syrup

1/4 cup light agave nectar

1 tsp molasses

1 tsp vanilla extract (Nielsen-Massey makes gluten-free extracts)

3/4 cup high quality unsweetened cocoa (most cocoa powders are dairy-free, I get certified vegan cocoa powder online)

1 cup spelt flour

2-3 tsp espresso powder (I use 3)

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

3 ounces chopped bittersweet dairy-free chocolate (Enjoy Life contains no allergens, I get certified vegan chocolate online)

 

Gluten-free Version:

Replace 1 cup spelt flour with 3/4 cup plus 1 1/2 TBS gluten-free all-purpose flour blend.

 

Instructions:

Preheat oven to 350. Line a baking sheet with parchment paper or a Silpat.

 

1. Mix dry ingredients together in a medium sized mixing bowl.
2. Mix wet ingredients together in a small mixing bowl.
3. Add wet ingredients to dry ingredients. Mix until incorporated.
4. Scoop into 1 tsp size balls and set on a lined baking sheet.
5. Bake at 350 for 8-10 minutes or until cookies are set. Cookies should pass the nudge test.

 

Once Cookies are Cool:

1. Eat and Enjoy! OR…
2. Melt 1 ounce of bittersweet dairy-free chocolate with ½ TBS of unsweetened non-dairy milk. Once chocolate and milk are melted and incorporated, drizzle over cookies and let set.

 

Other Flavor Options:

1. Mocha: Increase Espresso Powder to 2 TBS
2. Spice: Add ½-1 tsp ground cinnamon
3. Spicey: Add  1/8- ¼ tsp ground cayenne

 

Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013

 

Who is Angela, the chic writing this post?

Food blogger, health/cooking consultant and owner of Nourishment Connection, I create “free food,” food that is free of the allergens and habit-forming foods that don’t serve many of us. My dairy-free, egg-free, gluten-free, refined sugar-free food, and wheat-free recipes bring out the flavor of food, creating balance, and richness without the allergens. With Masters degrees in Nutrition and Education, and a culinary degree from Escoffier Online International Culinary Academy, I’m compiling a “Free Food” cookbook series. Keep an eye out, follow me on Facebook or Twitter for more info!

 

Link to Video on YouTube: http://youtu.be/fpfghqHXCWc

 

This original post and video were created by Angela Marinelli exclusively for Bonbon Break Media, LLC