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Some days I get stuck at what to post and keep postponing the work after looking at the number of pictures to edit. 160 pictures for a post are not fun. Not this post, but another one. Basically, when I am not happy with the setting or cannot figure out the composition, I keep changing it and hence a boat load of pictures. I get obsessed I tell ya.
Some of my best pictures though have been when I took the pictures of the food right before the meal like the Hummus pizza. I took like 10 pictures and since there was no other options I had to go with what I had, and luckily it worked:) I need to hire a part time photographer whose perks will include being able to sample all the food 😉
Today’s total was 65 pictures. You would think that by now I would have nailed the cookie setting. But I decided to change it a bit. bad idea:)
These cookies can be easily made glutenfree. Substitute the Spelt with glutenfree Oats or sorghum flour. Add more flour or substitute half the spelt with coarse Oat flour for crinklier cookies. I didnt add any extra refined oil/fat. There is fat/cocoa butter from the chocolate and the nut fat from the almonds. Theo’s 85% cacao has only cocoa beans, cocoa butter and mild sugar.
For variations, Add mini chocolate chips to amp up the chocolate. Add a teaspoon of instant coffee powder for a bitter mocha version.
Cailtin made a glutenfree version with 1/2 cup + 2 Tablespoons brown rice flour instead of spelt. check the picture out on facebook here!
Another batch of these Vegan Dark Chocolate Chip cookies from Instagram.
Above batch is with Spelt, Oat and almond flours. Crinkles!
For more Cookies, glutenfree too, see Collection here.
Steps:
Dark chocolate chunks. Try not to eat them
Heat coconut milk, add chocolate, cocoa, raw sugar, salt
Whisk
Add flours, baking powder. Mix well and refrigerate for 10-15 minutes.
Shape and bake
Baked. Cool, eat!
mmmmm.. White stoneware glass in this post, grey pot and black plate in the previous Tomato chutney post, made by me.
Easy and delicious Dark Chocolate Crinkle Cookies
Dairy, egg, soy free. Makes 16-18 small cookies.
Ingredients:
1/4 cup coconut milk(So Delicious unsweetened) or non dairy milk
1/4 cup vegan dark chocolate or vegan chocolate chips (I used Theo’s 85% cacao)
2 Tablespoons Cocoa powder
2.5 Tablespoons raw sugar (3 for sweeter, 2 if using semi-sweet chocolate chips)
1/8 teaspoon sea salt
1/2 cup Spelt flour (or Whole wheat flour, or Spelt+Oat flour)
1/2 cup Almond flour( ground raw almond)
3/4 teaspoon baking powder
Method:
Heat the coconut milk in a pan or microwave till it feels hot to touch(not boiling hot).
Add the dark chocolate chunks, cocoa powder, salt and sugar and mix well.
In a bowl, mix the flour, almond and baking powder.
For more crinkles/cracks in the cookies, substitute half the spelt with coarse Oat flour.
Add the dry to the wet and mix using a spoon to get a stiff dry dough.(add more flour if needed, depends on the fat content in the chocolate and milk used. Keep the dough almost dry/non sticky to touch, but not overly crumbly)
Chill in the refrigerator for 10-15 minutes. (This will make the dough less sticky and firm it up. You can skip this step if in a hurry)
Make small flat balls and place on parchment lined baking sheet.
Bake in preheated 350 degrees F for 16 minutes.
Cool, eat.
(To make gluten-free, substitute the spelt with gf oats, sorghum or brown rice flour. You might need a few teaspoons more or less. The sticky chocolate will keep them together)
These cookies are heading to Slightly Indulgent tuesdays, Hearth ad soul blog hop, Allergy free wednesdays, Rickis wellness weekends. Healthy Vegan Fridays
The below picture has been making the rounds on facebook. I dont have any proof that this is a volunteer taking pictures of death row dogs, but it is powerful picture, which captures the emotion and turmoil of the job.
Washington shelters might have low kill rate, but lots of others do not. Very adoptable, healthy dogs, pure breeds, even puppies are put down in several shelters, with some kill rates as high as 60%. That means, every other dog or cat going into the shelter might not survive tomorrow.
A good picture increases the chances of adoption by several folds. It is heartbreaking to take sweet and happy pictures of dumped pets, whose last day, might be the day with you.
Please Adopt! from shelters and rescues.
Please dont “Buy” a puppy from a breeder however reputable they claim they are. Find a pet on petfinder.com
This recipe looks awesome with the dark chocolate Richa. I have a friend who has a nut allergy – is there something else I can substitute for the almond flour? Just want to say I love your blog – your recipes and pictures are not only delicious but also inspire me to eat healthier. THANK YOU!!!
Your photos always have so much depth and character to them – always a visual treat! 😀 But your instructions hit hard – the part about not eating all the chocolate chunks? That’s why I never make choc cookies! :p
I volunteer at a cat shelter and they don’t easily put animals down, but it still happens. There’s a farm nearby where the feral cats go, but it’s still heartbreaking to see older cats spend their whole lives in a cage whilst the humans walk by and squee at the kittens. That picture is so powerful because I think anyone who works with animals has felt that utter despair that what they’re doing is not enough, BUT I think if more *responsible* people adopted the world would be a truly blessed place. We have a few people drop off “difficult” animals or make up excuses for why they bring them to us, and then I have to go cry in the bathroom for a few minutes because an animal can’t negotiate for its family – the humans obviously stopped listening a long time ago. 🙁
just quickly wanted to check with you. Whole wheat flour is the regular wheat flour right or is it some other kind of flour that you use for baking??
there are several types of whole wheat flour depending on where you are located. Here we get whole wheat flour, whole wheat pastry flour and atta(indian whole wheat flour). In cookies, any of these can be used interchangeably. For chapatis, whole wheat flour makes a very dense dough, so whole wheat pastry flour or atta is a better option. in cakes, use whole wheat pastry flour and breads, use atta or whole wheat flour. whole wheat flour and atta have higher gluten content but are made with different variety of wheat.