GLUTEN FREE VEGAN MAGIC COOKIES with SOY FREE & DAIRY-FULL INSTRUCTIONS

Posted by Bryna Bear aka Gluten Free Baking Bear

     These cookies are from a popular vegan restaurant in Red Bank, New Jersey called “Down to Earth”.  The restaurant closed a few years ago and then one of the original owners opened a new place called “Good Karma” that also makes these cookies.  This recipe is adapted from the “Down to Earth” cookbook written by Lacey Sher & Gail Doherty with Kit Libenschek.  I make them GF and Soy-Free.  Over the years I have also made them with butter in place of oil with great results.  
     Magic cookies have oats, coconut, carrots, pecans and chocolate chips.  The restaurant makes them very large.  I use a smaller scoop and make them the size of a typical cookie.  They are soft and chewy and very delicious but, you are duly warned, a bit addictive.  Everyone loves them.

GLUTEN FREE VEGAN MAGIC COOKIES

Makes 4 dozen 2-inch cookies or 9 large cookies about 5-inches wide.

Ingredients

1/2 cup	Sorghum Flour
1/4 cup	Tapioca Flour (or Corn Starch or Arrowroot Flour)
1/4 cup	Chickpea Flour
3/4 cup	Carrots - Shredded
1 cup	Shredded Coconut - Unsweetened
1 cup	Vegan* Sugar - I use Evaporated Cane Juice Crystals
1 cup	Rolled Oats - Gluten Free
1 tsp.	Baking Powder
1/2 tsp.	Xanthan Gum
1/4 tsp.	Sea Salt
2 Tbs.	Coconut Oil - Melted  (to use butter or margarine replace the coconut and canola oils with 6 Tbs. of melted butter or margarine.)
1/4 cup	Canola Oil (to use butter or margarine see note above)
1/3 cup	Water
2 tsp.	Vanilla Extract (I used 1 tsp. vanilla and one tsp. Lorann Butter Vanilla Emulsion.)
2/3 cups	Chocolate Chips - For Soy-Free I used Soy-Free “Enjoy Life” brand mini chips.
2 cups	Pecans - Chopped

       

Directions

1. Preheat oven to 350 degrees.  Prepare baking sheets by lining them with parchment paper or silpat mats.
2. In a large bowl add the flours, carrots, coconut, sugar, salt, baking powder, xanthan gum and oats.  Mix well.  Set aside.
3. In a small bowl add the coconut and canola oils, water, vanilla, pecans and chocolate chips.  Mix well.

   

   Dry Ingredients on left & Wet Ingredients on right.

4. Add the wet ingredients to the dry ingredients and mix together well.

   

   Dough all mixed and ready to be scooped out.

5. For smaller cookies: With a scoop that measures 1 1/2-inches across portion out the dough onto the prepared cookie sheets.  For larger cookies:  Use a 1/4 cup scoop (about 2 - 2 1/2-inches across).  
6. Space cookies 2-inches apart.

   

   Dough on cookie sheet cookies in the front are not yet flattened.

7. Flatten out the mounds of dough with wet hands.
8. Bake 10-12 minutes for smaller cookies and 10-15 minutes for larger ones.  The cookies will be golden brown when done.  Do not over bake.

   

   Baked cookies.
   The middle cookie is upside down to show the browned bottom.

9. Cool on the baking sheet for 2 or 3 minutes before transferring cookies to a rack to cool completely.
10. Store in an airtight container for up to 3-4 days.       

GLUTEN FREE VEGAN MAGIC COOKIES Makes 4 dozen 2-inch cookies or 9 large cookies about 5-inches wide. Ingredients 1/2 cup Sorghum Flour 1/4 cup Tapioca Flour (or Corn Starch or Arrowroot Flour) 1/4 cup Chickpea Flour 3/4 cup Carrots - Shredded 1 cup Shredded Coconut - Unsweetened 1 cup Vegan* Sugar - I use Evaporated Cane Juice Crystals 1 cup Rolled Oats - Gluten Free 1 tsp. Baking Powder 1/2 tsp. Xanthan Gum 1/4 tsp. Sea Salt 2 Tbs. Coconut Oil - Melted (to use butter or margarine replace the coconut and canola oils with 6 Tbs. of melted butter or margarine.) 1/4 cup Canola Oil (to use butter or margarine see note above) 1/3 cup Water 2 tsp. Vanilla Extract (I used 1 tsp. vanilla and one tsp. Lorann Butter Vanilla Emulsion.) 2/3 cups Chocolate Chips - For Soy-Free I used Soy-Free “Enjoy Life” brand mini chips. 2 cups Pecans - Chopped Directions Preheat oven to 350 degrees. Prepare baking sheets by lining them with parchment paper or silpat mats. In a large bowl add the flours, carrots, coconut, sugar, salt, baking powder, xanthan gum and oats. Mix well. Set aside. In a small bowl add the coconut and canola oils, water, vanilla, pecans and chocolate chips. Mix well. Add the wet ingredients to the dry ingredients and mix together well. For smaller cookies: With a scoop that measures 1 1/2-inches across portion out the dough onto the prepared cookie sheets. For larger cookies: Use a 1/4 cup scoop (about 2 - 2 1/2-inches across). Space cookies 2-inches apart. Flatten out the mounds of dough with wet hands. Bake 10-12 minutes for smaller cookies and 10-15 minutes for larger ones. The cookies will be golden brown when done. Do not over bake. Cool on the baking sheet for 2 or 3 minutes before transferring cookies to a rack to cool completely. Store in an airtight container for up to 3-4 days.

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