Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

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A lot of richness goes into this cookie. Red wine, dark cocoa powder, chocolate chunks. They’re soft, thick, and make the perfect pairing for a cold glass of thick almond milk. Created for National Chocolate Chip Cookie Month (back in March), if you’re a fan of red wine and chocolate and cookies, then you’ll like these.

gluten-free vegan red-wine spiked double chocolate chunk cookies 2

Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

3/4 cup (180mL) dark cocoa powder
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) teff flour
1/4 cup (60mL) tapioca flour
1 tablespoon (15mL) ground flaxseeds
1 teaspoon (5mL) xanthan gum
1 teaspoon (5mL) baking powder
1 teaspoon (5mL) fine sea salt
3/4 cup (180mL) loosely packed brown sugar
1/2 cup (120mL) granulated sugar
1/2 cup (120mL) vegan buttery spread, such as Earth Balance
1/2 cup plus 2 tablespoons (150mL) red wine, preferably Merlot
1 teaspoon (5mL) vanilla extract
1 cup (240mL) nondairy, semi-sweet chocolate chunks

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Put the cocoa powder, sorghum flour, teff flour, tapioca flour ground flaxseeds, xanthan gum, baking powder, and salt in a small bowl. Whisk to combine.

Put the brown sugar, vegan buttery spread, and sugar in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 5 minutes. Add the wine and vanilla extract. Beat to combine (it will look loose and separated… that’s completely fine). Add the flour mixture. Beat to combine. Stir in the chocolate chunks by hand.

Drop the mixture on the prepared baking sheet, about 2 tablespoons of the mixture per cookie. Press down slightly. Leave about 2-inches of space between each portion.

Bake for 8 to 10 minutes, until the centre just becomes firm.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.

gluten-free vegan red-wine spiked double chocolate chunk cookies

Thai-Inspired Green Bean and Mango Salad

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With easy ingredients that takes seconds to prepare, this salad takes the four dominant Thai senses—sour, sweet, salty, bitter—into a simple, but flavorful, side dish.

thai green bean mango 2

Thai Green Bean and Mango Salad

1 pound (454g) green beans, ends trims
1 unripe green mango, thinly sliced
1 small red bell pepper, thinly sliced
1/2 red onion, thinly sliced
3 tablespoons (45mL) finely chopped cilantro
2 tablespoons (30mL) unseasoned rice vinegar
1 tablespoon (15mL) dark brown sugar
1 teaspoon (5mL) toasted sesame oil (get the really good stuff. Trust me.)
1/8 teaspoon (1mL) garlic powder
Salt to taste
Red chili flakes
Toasted black sesame seeds, for garnish

Bring a large pot of water to a boil. Have a bowl of ice water ready. Add the green beans to the boiling water. Cook for 2 to 4 minutes, under tender crisp. Use a slotted spoon to remove the beans, putting them into the ice water. Drain and set aside.

Put the mango, red pepper, red onion, and cilantro in a large bowl. Add the green beans and toss to combine. Put the vinegar, brown sugar, sesame oil, garlic powder, a few shakes of salt, and a sprinkle of chili flakes in a small bowl. Whisk to combine. Toss with the green bean mixture, coating well. Let sit at least 1 hour before serving. Garnish with sesame seeds, adjusting seasoning to taste before serving.

The Best Chocolate Buttercream. Ever

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So here’s the deal.

I have a really, really good chocolate buttercream recipe in my book The Allergy-Free Cook Bakes Cakes and Cookies. For a long time, it held the position of my favourite chocolate buttercream. Not necessarily my favourite chocolate frosting (hello? Have you tried the Chocolate Macadamia Frosting in the book? That’s my favourite…), but definitely the best chocolate buttercream. I mean, that’s why it is in the book after all.

And then I made this.

the best chocolate buttercream ever - gluten-free, soy-free, vegan, dairy-free

The Best Chocolate Butter Cream. Ever.

  • Servings: To generously frost a 2-layer 9-inch round cake
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4 ounces (112 grams) unsweetened chocolate, coarsely chopped
3 cups icing sugar, sifted
1/2 cup vegan buttery spread
3 tablespoons unsweetened nondairy coconut beverage (almond should work fine), plus more as needed (about 1/3 cup more)
2 teaspoons vanilla extract
1/2 teaspoon fine sea or Himalayan salt
1/4 cup dark cocoa powder

Melt the chocolate over a double boiler. Let cool to room temperature (or, if you’re like me, be impatient and put the bowl in front of the fan in your makeshift Cooling Station).

Put the icing sugar, vegan buttery spread, 3 tablespoons of the nondairy beverage, vanilla extract, and salt in the bowl of a stand mixer or a large bowl. Using a hand mixer or a stand mixer, beat until fluffy and well-combined, scraping down the sides as needed, for about 3 minutes.

Turn the mixer to low speed and stream in the chocolate. Scrape down the sides again, then beat for two minutes. Add the cocoa powder and a few splashes of nondairy beverage. Beat again, adding more nondairy beverage as needed, until light, fluffy, and luscious.

Sample it a few times, then spread it on the cooled cake, licking the utensils, bowl, mixer (unplugged), as needed.