Dear Queer Vegan Foodists,
I am SO thrilled to report to you that my vegan household has fallen madly in love with mookies (please see previous mookie post if you don’t know what I’m yammering on about). Mookies have graced our kitchen countless mornings and evenings since that fateful first batch I whipped up a while back, and I’m proud to say that I’ve FINALLY found a recipe that will make your taste buds (and your friend’s/coworkers’/lover’s taste buds) jump for mookie glee.
The key to my new mookie recipe, perhaps unsurprisingly to those familiar with vegan baking, is applesauce. Yup, pretty basic principle: less oil, more applesauce, and you’ve got a winning texture. I also decided that chocolate chips were too time consuming since I’m just not into any of the brands I’ve found and insist on making my own raw vegan chocolate from scratch (I know, I’m crazy…) so instead I substitute 1/4 cup raw cacao powder and the chocolaty effect is still achieved. Occasionally, I even throw in a little bit of coffee (gasp!) to make the flavor a bit more complex, but feel free to just follow the recipe below:
*New* Chocolate Mookies (Serves 4-6)
Fresh out of the oven! Photo courtesy of Alexander J. Dita Iphone Photography.
Ingredients:
Dry:
2 cups gluten-free flour
1 tsp baking soda
pinch salt
1/4-1/3 cup raw cacao powder
1/2 tsp vanilla powder or extract
1/2 cup xylitol
3 Tbs ground flax
Wet:
1/4 cup hot water
3/4 cup applesauce
3 Tbs cup coconut oil (use less and add a bit more water, if you’d like)
4 drops stevia (optional)
Instructions:
Preheat oven to 350 degrees. Mix 1/4 cup hot water with ground flax. Add wet ingredients to flax water mixture. In a separate bowl, mix dry ingredients. Mix wet and dry ingredients and form into little balls on a pre-greased baking sheet. Bake for 15-20 minutes, depending on desired texture. Enjoy!
YAY FOR MOOKIES! And please please let me know in the comments if you have made these and/or have played with the recipe at all. 😉
queerveganfood.com 
Mookies experimented to perfection!!
Yes! Glad you enjoyed them. More to come in the future, I’m sure!
I absolutely have *not* made these and have no immediate plans to do so. However, if the world’s absolute best mookie-maker does not live in your house (as Sarah does in mine), I suggest that you get a move on !
David – if I have my way, you’ll never need to make yourself mookies again. Well, at least for a while! Thanks for being my #1 taste tester 😉 (at least next to Courtney!)
Thanks for the “New” and improved Mookie recipe. I haven’t had a chance to make the ‘original’ one yet, so I’ll replace that recipe with this one.
You folks are too kind to share all this culinary talent!
Much appreciated.
KW
awesome! if you make them please do let us know how it goes. 😉
Scweet! I gotta try these! I’ll let ya know how they turn out…
Hi Sarah
I tried these mookies and liked them a lot, they’re great dipped in coffee! They came out just a little bit rubbery but that’s something that comes with g/f baking sometimes…
Anyway, I have a quick question – do you think they would work in a pan, like a brownie style? Maybe score the batter before baking to produce brownies rather than cookies?
I’d love to hear your thoughts, may try it first and I’ll be sure to get back to you!
Fantastic! Glad to hear 🙂
[…] As I have written here, I feel better eating some cooked vegetables and plant-foods like sweet potatoes, quinoa, gluten-free starches and hot miso soup, and of course, vegan mookies! […]