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BRM Gluten Free Chocolate Chip Cookies
VEGANIZED BRM GF CHOCOLATE CHIP COOKIES
I recently went on a BRM shopping spree because Vitacost had a deal going on where you received a free BRM GF Pizza Crust Mix for spending $15 on BRM products [as of 8/26 the deal is still current].
What I needed from Vitacost was the GF Pancake Mix, but my cart ended up containing GF Pancake Mix, GF Brownie Mix, GF Yellow Cake Mix, GF Chocolate Chip Cookie Mix, and GF Pizza Crust Mix. Obviously, I’m attracted to these BRM mixes because they are vegan / dairy-free / egg-free! (Before now, the only one that I’ve tried was the pancake mix.)
The ingredient list on the bag looks like this:
1 package BRM GF Chocolate Chip Cookie Mix
1 large egg
3 T water
1 stick (1/2 C) butter, very soft
Dry ingredients
Instead, I veganized the recipe like this:
(Notice that I made a half recipe! Although I used more liquid, the batter didn’t seem too wet.)
1/2 package BRM GF Chocolate Chip Cookie Mix
1 flax egg (= 1 T ground flax + 3 T water)
3 T non-dairy milk (I used my homemade oat/cashew milk)
1/4 C Earth Balance, soft
I followed the baking instructions on the bag. That’s it!
I made an ice cream sandwich using 2 cookies and some ice cream (made from frozen bananas!) in the middle…YUM!
Mini Chocolate Cheesecakes (Vegan)
This recipe is similar to my Lemon Cheesecake recipe, therefore, it can be made using the same crust and baking time. However, today I wanted to try making mini cheesecakes. I had some Trader Joe’s animal cookies on hand, so I thought I’d use them instead of making a crust. The result was a cute image on the bottom of the cakes!
In the future, I might use whole or crushed Newman O (or Oreo) cookies. Alternatively, I’d opt for “full-on creaminess” and omit the cookie/crust completely. This is definitely a recipe I will be making again and again!
INGREDIENTS
(Crust)
Your choice of whole or crushed cookies, placed in the bottom of ~15 silicone muffin liners
(Filling)
8 oz organic tofu (any firmness, drained but not pressed)
8 oz container vegan cream cheese
1/4 C coconut milk
10 oz bag vegan semi-sweet chocolate chips/chunks, melted in a double boiler
1/2 C organic sugar
1 t vanilla extract
1/2 t cinnamon
2 T organic cornstarch
Quick crust
Enjoy Life Mega Chunks
Trader Joe’s Vegan Cream Cheese
ASSEMBLY
Blend all filling ingredients in your Vitamix mixer (or food processor). Pour the creamy blend into the silicone muffin liners. Bake at 350 degrees for 20 minutes. Cool the cakes on a wire rack until they’re warm but not hot, then refrigerate until completely cold. The cakes should easily peel away from the silicone liners. Enjoy!
Bottom of the mini chocolate cheesecakes
Mmm…good!
Freeheel Vegan 