Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

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


Red Wine Fudge Pudding Cake

So, you’ve got the kids covered with these Triple Chocolate Brownie Cones this Valentine’s Day (kids, of course, being the subjective term here).

But, if you’re hankering for sharing something with your lover, then make this and grab a couple spoons.


I mean, go big or go home, right?


This recipe was also created for Allergic Living for Valentine’s Day celebrations. You can check out the full recipe here: Red Wine Fudge Pudding Cake.

Peachy Wine Spritzer Pops

Essentially, you can pour anything into a mold and chill it to popsicle perfection. Pureed fruit? Sure. Pudding? Definitely.  Your morning smoothie? Why not? Heck, you could even make ‘em savory and pour in a tomato-basil gazpacho. Here, these adults-only ‘sicles have a hint of bubbles, a splash of wine, and juicy peaches, giving you refreshing and sweet alternative for that hot afternoon sun.

peach white wine spritzer pops

Peachy Wine Spritzer Pops

1 cup white wine, preferably something slightly sweet
1/4 cup club soda
2 ripe peaches, cut into chunks
Pinch salt
Agave nectar to taste

Put the wine, club soda, peaches, and salt in a food processor or blender. Process until combined, leaving small pieces of peaches throughout the mixture for some texture.  Add the agave nectar to taste, depending on the sweetness of the peaches.

Divide the mixture into the molds and freeze until solid. Unmold and serve. Store extras in a sealable container or plastic bag in the freezer.

Choose a wine that you enjoy the taste of, since it will be prominent in the flavor of the pops. For a list of vegan wines, check out I’m partial to local Niagara wines, but of course, get what you love.