Recipe by Debbie Adler, author of Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery, www.sweetdebbiesorganiccupcakes.com
Cookies - Ingredients:
- 1 cup all-purpose gluten-free flour
- 1/2 cup cacao powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon guar gum
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut oil
- 1/4 cup coconut nectar
- 2 teaspoons vanilla extract
- 3/8 teaspoon stevia powder
- 1/2 cup water
- 1¼ cups gluten-free oats
- 3/4 cup allergy-free chocolate chips (plus extra for eyes, nose and mouth)
- 15 x 13-inch sheet of parchment paper
Vanilla Frosting - Ingredients:
- 2 cups powdered erythritol
- 4 tablespoons warm vanilla rice milk
- 2 tablespoons coconut oil
- 1/4 teaspoon fine sea salt
- Preheat oven to 325°F. Line a 15 x 13- inch cookie sheet with parchment paper.
- Whisk together the flour, cacao powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
- Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 20 seconds. Add the vanilla and stevia and stir to combine. Pour into the flour mixture.
- Add the water to the flour mixture and stir until the liquid is absorbed. Stir in the oats and chocolate chips.
- Take about 1½ tablespoons of the dough, shape it into a ball, and place it on the prepared cookie sheet. Repeat until you have used up all the dough, placing the balls about 2 inches apart on the cookie sheet. Flatten each ball gently with the bottom of a measuring cup.
- Bake the cookies for 12 to 13 minutes, or until the oats look a little dry and the kitchen smells like chocolate. Rotate the cookie sheet from front to back after 9 minutes of baking.
- Transfer the cookie sheet from the oven to a wire rack and let sit for about 10 minutes before removing the cookies to cool completely.
- To make the vanilla frosting, mix together the powdered erythritol and vanilla rice milk in a small bowl. Add the coconut oil and salt and stir until smooth and well combined. Divide this vanilla frosting in half.
- To make the green frosting, add 2 cups of spinach to a juicer. Add resulting spinach juice, a tablespoon at a time, to one half of the vanilla frosting until you achieve the desired green color.
- To make the orange frosting, juice 5 carrots in a juicer. Add resulting carrot juice to the second half of the vanilla frosting until you achieve the desired orange color.
- To make the pumpkin's face, take about 2 tablespoons of the orange icing and spread it around the cookie to make a circle leaving a little room at the top for the stem.
- To make the stem, take 1 teaspoon of the green frosting and roll it into a little log. Press it right above the pumpkin's face.
- To make the face, press the chocolate chips into the orange frosting to make the eyes, nose and mouth.
Full story: Halloween treats for kids with food allergies