Chocolate-Chip-Cookie Dough-Balls - raw and edible, Vegan

This Cookie Dough is DELICIOUS!

~ 1 1/4 cups Arnels Originals All Purpose Flour
~ 1/4 cup sugar
~ 1/4 cup brown sugar
~ 1/4 teaspoon sea salt
~ 1/4 teaspoon baking soda

~ 1/2 cup margarine
~ 1 to 2 Tablespoons nut butter (optional)

~ 1 teaspoon vanilla extract
2 Tablespoons milk substitute

~ 1/4 cup chocolate chips
~ 1/4 cup chopped walnuts (optional)

• Mix the 1st five dry ingredients together
• Blend the margarine (and nut butter) into the dry ingredients using a fork
• Add the vanilla and milk to the mixture
• Fold in chocolate chips and walnuts
• Form dough into 1" balls, spear with a toothpick and refrigerate

(optional)
Melt additional chocolate chips and either drizzle the chocolate or dip the cookie dough balls into the chocolate.

Shortbread Cookies, vegan

~ 2 cups Arnels Originals All Purpose Flour (GF DF)                 300º for 40 minutes
~ 2/3 cup tapioca flour

~ 1 cup + 2 Tablespoons Earth Balance Margarine
      (or coconut butter + 1/2 teaspoon sea salt)
~ 1/2 cup + 1 Tablespoon sugar (for a smooth texture, grind sugar granules in blender)

• Stir first two ingredients together
• Mix margarine and sugar with an electric mixer (cream)
• Add wet and dry ingredients together

• Make 1" balls and flatten on a cookie sheet

                             or

• Press into a 9" square pan and score the dough into squares before baking
   

BANANA WALNUT MUFFINS

Moist and amazing! (makes about 18 muffins)

1 3/4 Cup ArnelsOriginals Make-a-Cake Mix 

2/3 Cup sugar (or coconut sugar)

1/2 teaspoon cinnamon

1 teaspoon vanilla

2 Tab. agave syrup

2 eggs

1/2 cup oil

1 1/2 bananas

1/2 cup walnuts

Stir the dry ingredients

Blend the wet ingredients and add to the dry

Add the bananas and nuts to the mixture and plop in a greased muffing tin filling 3/4 of the space

Bake 350º for 20 to 30 minutes, depending on the size of the muffin