Singing Dog Vanilla knows how to stand out in a crowd of chocolate!!! This Vanilla tastes like vanilla smells but better. It is so rich and vanillaeee. I recently met one of the owners of the company and asked if I could try the Vanilla in some of my favorite recipes. First, I tried my "famous" chocolate chip cookies" made with Coconut Oil instead of butter. Wow, I guess I never tasted Vanilla before! Once again I was reminded how much difference it makes when you choose high quality food products. If you like to bake or make any raw food recipes that call for Vanilla, then you need to use Singing Dog.
You will thank me, that is for sure! But the gratitude goes to Singing Dog for going the extra mile to bring us real Vanilla affordable and available where we shop.
The same holds true for coconut oil. Barlean's coconut oil is by far the best, with a second runner up going to Artisana. The aroma, like in the Vanilla, smells like a fresh picked coconut. The flavor gives off the same dynamic. My neighbors are always asking for my Coconut Chocolate Chip Cookies. Put them in the freezer and then defrost (if you can wait) for about 10 minutes. You may not be able to stop!!!
If you can't find Barlean's coconut oil in your local store you can purchase it off my Chef Teton'website for 20% off. Then order their High Lignan Flax oil for the best sauces and dressing ever!
1 1/4 cup Almond Meal
1 cup rice flower or an all purpose gluten free flour
1 tsp Baking Powder
1 1/4 cup Organic Light Brown Sugar
1 tsp Singing Dog Vanilla
1 cup Barlean's Organic Coconut Oil (just under 1 cup seems to be perfect)
1 Cup Dark Chocolate Chips and 1 cup chopped Walnuts (add a handful of dried coconut flakes too)
Mix all ingredients and bake at 375 for about 15 min. You will note that the batter seems very oily from the Coconut Oil. Do not worry, it is oily at first, but they bake up beautifully. Remember that Coconut oil, when refrigerated (or cold) is much harder than butter, and reversely, it is much more oily when soft. If yours if hard from the cold, heat on very low heat to melt. Add the sugar to let them blend together. DO NOT over heat as sugar will harden. After the cookies are baked, their temperature determines their consistency! Enjoy all ways.