Kristy at Keepin’ It Kind started blogging just over one year back and took everything by storm.. like a big huge awesome storm. If you missed the Buffalo Cauliflower Wing Pizza invading all the cracks and corners on the interwebs.. I think you need to update your blog stalking list asap.:)
I am also still under the spell of this Sweet and Salty Ice cream layer cake(pictured below) that she created for the Vegan Chopped challenge. No prizes for guessing who won the challenge ;).
mmm “Balsamic Beet Sorbet, Mango Lassi Ice Cream, Salted Maple Caramel Crunch, Coconut Pound Cake” – Layer Cake.. Huzzah!
There is so much more on her blog that I cant summarize in a few words.. All the amazing recipes, gorgeous photography by Chris and her never say never spirit! Thank you for the guest post Kristy…xx
You can also find Kristy on Facebook, Pinterest, Instagram.
Do drop by and say Hi.
Now the guest post……..
When Richa recently asked me to do a guest post at her blog, Vegan Richa, I was pretty excited. I mean, Richa has been one of my favorite bloggers since before Keepin’ It Kind was just a glimmer in my eye. Then, just as quickly as I’d been excited, I got a little bummed because the reason for the guest post is because my friend has been ill. Due to some sinus problems, she’d chosen to try a gluten-free diet to see if that would help. I decided right then and there that whatever I made had to be gluten-free.
As I began to ponder what to make for the guest post, I began to think of what I might bring to her house to make her feel better. Sure, I could make soup or maybe a casserole of some sort, but I wanted something that would cheer her up a bit too. And what always cheers me up without fail? Cookies. Definitely cookies.
Then I found myself in a quandary. What type of gluten-free cookie should I create (How great is life when the type of quandary I have revolves around cookies?!)? Something fruity? Something oatmealy? Something coconutty? After several days of trying to decide, I finally chose to put a decadent spin on an old classic: The PB Chocolate Chip Cookie.
I’m a big fan of making my own nut butters. In fact, I don’t remember the last jar of nut butter that I actually bought! I’ve made all kinds but have always wanted to try pistachio. The cost of pistachio nutmeats tend to be a little on the high side, but I figured for this special occasion, it was worth it. For just under $10, I made a pretty big jar of pistachio butter. To make this recipe, you don’t need as much pistachio butter as I made, so I’ve cut it down in the recipe below to reflect that. Also, if you attempt this pistachio butter, keep in mind that it may take longer than most nut butters and you may have to scrape the sides a few more times than normal (if you make it in a food processor. If you make it in a high-speed blender, like a Vitamix or Blendtec, it may not be as difficult). Be patient with it and soon you will have ultra-creamy, rich and decadent pistachio butter.
Pistachio butter has a less nutty, but more sweet and buttery taste than normal peanut butter. It pairs wonderfully with ultra-dark chocolate chunks. I would be lying if I said I didn’t dip a few of those chocolate chunks in my jar of pistachio butter. It’s pretty euphoric. However, as good as that little treat was, these cookies are so much better! Sweet, buttery, slightly salty, crisp on the outside, chewy on the inside and filled with big chunks of rich dark chocolate- these cookies just redefined decadence! It would be silly not to try these at least once in your life, though if you opted for regular old peanut butter, you would still be in for a treat. And they’re gluten free (though the gluten-free flour could just as easily be replaced with all-purpose flour) so even Richa can have some while she’s on the mend.
Pistachio Butter Chocolate Chunk Cookies
Allergen Information: Free of Dairy, Egg, Corn, Soy, Gluten.
makes 24-26 cookies
For the Pistachio Butter
- 2 cups roasted & unsalted pistachio meat (shelled pistachios)
- 1/4 teaspoon maple syrup (optional)
- pinch of sea salt (optional)
For the Cookies
- 1 cup oat flour (1 heaping cup of rolled oats, blended into flour)
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup pistachio butter (or other natural nut butter)
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 4 tablespoons coconut oil, melted
- 2 tablespoons flax meal
- 1 teaspoon vanilla extract
- heaping 1/2 cup of high quality dark chocolate, chopped into chunks
For the Pistachio Butter
- Pour the pistachios into the bowl of a food processor. Process until completely smooth and very soft, scraping the sides as necessary. This will take awhile- plan on them being in there for about 10-15 minutes. Trust me, it will get super smooth, soft, and drippy. Remove from the food processor and store, unrefrigerated, in an airtight container until ready to use.
For the Cookies
- Preheat the oven to 350. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients until fully combined. Set aside.
- In a large bowl, mix together the wet ingredients until fully combined. In small increments, add the dry ingredients to the wet, mixing fully after each addition. You may have to use a hand mixer if it gets too tough. This will be a slightly crumbly dough, but don’t worry. It will come together.
- Fold in the chocolate chunks. Use a tablespoon to scoop heaping spoonfuls of the dough. Roll each spoonful into a ball and place on the cookie sheets. If you prefer, you can use a fork to make the crisscrosses on each cookie.
- Bake in the preheated oven for 9-11 minutes, until golden and firm to the touch around the edges. They will still be soft on top, but that’s okay. remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool completely before serving (or don’t- eat one while it’s warm and find what real happiness is). Once cooled, store in an airtight container. Enjoy!
Thank you to all of you for joining us today! And thank you so much to Richa for having me- it’s such an honor to be here.