BearHug Delicious Vegan Cookies Giveaway

      Christmas is just a few hours away. Since I can't personally hand you a gift for being super nice this year, I've teamed up with BearHug Bakery to send some treats to two lucky friends.  Isn't that sweet?

     Just a little introduction, BearHug Bakery is a local business (Yay New Jersey!) that makes delicious vegan cookies.  I met this husband and wife team last November at a vendor show and they gave me some delectable Double Chocolate Chip cookies to try.  As you may know, I'm not new to vegan cookies.  Since my children tested positive for food allergies, we've all looked around for safe treats.  

         Below is the photo of the cookies they gave us.  Due to my children's multiple food allergies, they custom made a gluten free version of their bestseller just for us.  

        As you can see, their vegan cookies look so much like (or even better) most regular cookies. The top is quite crunchy while the inside remains soft and chewy.  It is not overly sweet and is packed with so much flavor. You wouldn't miss the eggs, butter and even dairy found in traditional cookies. Since they don't use any preservatives, we can all be sure that each piece is freshly made.  

 

         Here's their second flavor, Almond Mayhem.  Unfortunately, I wasn't able to taste these because our home is nut free.  Ah! Things a food allergy mom does.   Anyway, with exception to almonds, BearHug Bakery is free of peanuts and other nuts.  I'm sure some are doing a happy dance now.  

     

         Are you getting excited already?  Now for the giveaway.  Two lucky readers will each get a dozen of BearHug Bakery freshly baked vegan cookies of their choice  --- Double Chocolate Chip, Almond Mayhem or mixed right on their doorsteps just in time for the New Year's Party.  

           What are you waiting for? Grab your chance for some cookies now. This is open to US residents only and will end on Dec. 25 11:59 pm EST.

           Merry Christmas!

- Roz

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(Note: I received products from this company to review.  Please see my full disclosure here.)

Protein Packed Gluten Free Coconut Chocolate Chip Cookies

      Do you like cookies? My children do! In fact, if they could get away with it, each will finish a dozen in one sitting.  That's about 48 pieces for a quick snack.  I know what you're thinking. Junk food!

     Since their food allergies don't allow them to have the regular cookies anymore and the FA friendly ones are quite pricey (to my relief!), I decided to start tinkering in the kitchen to make something as close as possible to the "real" cookies but healthier.  Inspired by the Fudgy Black Bean Brownies which the kids can't have enough,  I was able to nail one easy to make recipe. Guess what? I'm sharing it to you today.

      If you notice that the recipe requires one whole can of cannellini beans, don't freak out and run. That is the secret why I called these cookies "Protein packed" in the first place. You can keep a secret right?

       Still hesitant?  Trust me, the end product is so worth it.  The cookies are soft, chewy and melt in your mouth delectable.  With chocolate, vanilla and coconut combined, what can possible go wrong? Plus, you can let the blender or food processor do the hard work for you.

      Most importantly, these cookies will not make you feel guilty when you grab one or two or even three.  So, are ready to try them out?  Let me know how they turn out.

     Have a fantastic weekend!

- Roz

Ingredients:

1 15 oz can cannellini beans (rinsed and drained)
2/3 cup sugar (preferably raw or organic)
1/3 cup pea butter (you can also use sun butter, peanut, almond or cashew butter)
1/3 cup coconut flour
2 Tbs. sweet rice flour (optional)
1 tsp. baking powder
1 tsp. vanilla extract
1 Tbs. sugar
1/3 cup coconut milk
1 cup semi-sweet chocolate chips (I use Enjoy Life)

1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silpat.
2. In a blender or food processor, puree the beans, 2/3 cup sugar, pea butter, coconut flour, rice flour, baking powder, vanilla extract and coconut milk.  Make sure the mixture is well blended and smooth.
3. Stir in 1/2 cup of chocolate chips.
4. Using a 2 Tbs. ice cream scoop or 2 spoons, make 12 round equally size mounds on a prepared cookie sheet.
5. Dip a fork in the remaining 2 Tbs. of sugar and use it to flatten the cookies to about 2 inch circles.
6. Decorate the cookies with the leftover chocolate chips.
7. Bake for 18 minutes or until the edges are golden brown.
8. Remove from the oven and carefully transfer to a wire rack to cool.
9. Serve immediately.
10. Place leftovers in an air tight container for up to 3 days.