Double Blueberry Muffins (Gluten-free Dairy-free)

I chose this recipe because it had five stars and lots of good reviews, and then I just substituted coconut products for the butter and milk, and Pamela's flour mix for the wheat flour. I also used 3/4 cup of Trader Joe's organic turbinado sugar in place of 1 cup white sugar. They rose up nice and high, with attractive browning and cracks in the top, and were the best blueberry muffins I have ever tasted.

http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html

1/2 cup Trader Joe's coconut oil in liquid form

3/4 cup Trader Joe's organic turbinado sugar

2 organic eggs

1 teaspoon gluten-free vanilla

2 teaspoons aluminum-free baking powder

1/2 teaspoon sea salt

2 1/2 cups frozen Trader Joe's organic blueberries

2 cups Pamela's gluten-free flour blend

1/2 cup Trader Joe's canned coconut milk

Demerara sugar or other large-crystal sugar for the tops (optional)

Preheat oven to 375. Grease or line a 12-cup muffin tin. Smash 3/4 cup of the blueberries with the back of a fork, then stir in coconut oil, sugar, eggs, vanilla, baking powder, and salt. Stir in half the flour, half the milk, then the rest of the flour and milk. Fold in the remaining blueberries. Use an ice cream scoop to fill the muffin tin. Sprinkle the tops with demerara sugar, then bake for about 25 minutes, until risen and golden. Allow to cool for 30 minutes in the pan before removing. (Yeah, like I could wait!)

Vegan Gluten-Free Dairy-Free Chocolate Chip Cookies (updated November 2014)

This is different from the recipe that I've shared before. The cookies are chewy and even better than any I've ever made.

1/2 cup organic coconut oil
1/2 cup Trader Joe's organic brown sugar
1/2 cup Trader Joe's organic white sugar
2 tablespoons ground flax seed mixed with 6 tablespoons water
1 teaspoon gluten-free real vanilla extract
1 cup Pamela's gluten-free flour blend, plus 1-2 tbsp. extra
1 teaspoon baking soda
1 scant teaspoon sea salt
1 cup gluten-free oatmeal (optional)
1 cup Trader Joe's chocolate chips
1/2 to 1 cup coarsely chopped almonds (optional)

Preheat oven to 350. Mix flax seed with water in a small bowl. Combine coconut oil and sugars in a large bowl. When flax mixture has gelled to the consistency of beaten egg (it only takes a few minutes), combine it with oil and sugars along with the vanilla. Stir in flour, baking soda, and salt. Then add oatmeal, chocolate chips, and almonds. Use a cookie dough scoop, scoop one scoop of dough onto cookie sheet. Bake for 9-11 minutes; don't overbake. If this looks good (not too greasy looking or runny around the edges), scoop and bake the rest. If it doesn't look good, add 1-2 tbsp. more flour and bake another test cookie. Let cookies rest on pan for one minute before transferring to cooling rack. Note: The longer you let the dough sit in the bowl before baking, the higher and less flat the cookies will be after you bake them.

Coconut Lime Cookies (gluten-free, vegan, with Lime essential oil)

1 cup Trader Joe's organic white sugar

1/2 cup Trader Joe's coconut oil, in liquid form

1 flax egg (1 tbsp. ground flax seed + 3 tbsp. water)

Juice of one organic lime

Zest of one organic lime

10 drops food-grade lime essential oil

1 cup unsweetened shredded coconut

1 1/3 cups Pamela's gluten free flour blend

1/2 tsp. sea salt

1/2 tsp. baking soda

1/2 tsp. baking powder

Preheat oven to 350. Combine everything except the flour, salt, baking powder and soda, then stir those in. Then take a bite of the dough because it is delicious! Scoop onto baking sheet and bake for about 8 -12 minutes.

You could roll these in more sugar first; they were a little on the tart side. You could also roll them in coconut.

This recipe is still a work in progress as I wasn't able to get them to puff up and crinkle down as they would if I had used butter, so you will either want to flatten them after scooping, or roll them out and cut them out with cookie cutters.