Here is the satisfaction for your umami cookie craving. This recipe is tender, satisfying, and will surprise with absolute delight at the intensity of delicious flavors.
Makes 8 cookies
Ingredients
1 & 1/4 cups gluten free flour blend (I used 1/2 cup green banana flour , 1/2 cup coconut flour, 1/4 cup sorghum flour)
2 Tablespoons noni powder
1 Tablespoon nutritional yeast
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 & 1/8 cup granulated sugar
4 Tablespoons (vegan) butter
4 Tablespoons (vegan) cream cheese (I like Miyokos)
4 Tablespoons aquafaba
1 Tablespoon vermouth (optional)
1 packet lime SeaSnax cut into flakes
1/2 cup (vegan) white and dark chocolate roughly chopped
crushed freeze dried mango for rolling
Method:
Whisk together flour, salt, noni, nutritional yeast, cream of tartar, baking soda.
In a medium bowl, beat together butter, cream cheese, sugar until light and fluffy. Add in aquafaba and beat for another 4 minutes. Add in vermouth if using.
With mixer off, add in flour mixture. Turn on mixer and accelerate speed until well combined. If the mix is too thick to beat, add another 1-3 tablespoons of water or vermouth if using. Add in SeaSnax and chocolate.
Chill in a bowl for at least 1 hour. Remove and make 3 oz balls. Roll in crushed freeze dried mango.
Freeze balls on parchment for 4-5 hours or until ready to cook.
When ready to bake, preheat oven to 325F. Place cookies on parchment lined baking sheet with plenty of space between. Cook for 8 minutes. Remove from oven and bang on the counter so they spread or lightly press with a spatula.
Cook for another 6-8 minutes. Turn off oven and let rest for 2-3 minutes in oven. Remove and let rest for 6-8 minutes on baking sheet. Enjoy!