Chocolate Chip Cookies with Coconut and Honey

I'm gearing up for a little road trip with some friends this weekend and offered to bring snacks. You might say I went a little overboard because I made about six dozen cookies...there will be four of us. But hey, it's a long way to Canada. Plus, chocolate chip cookies are like just as important as passports, sleeping bags, and travel pillows. But much more compact. And chocolate. 

Chocolate Chip Cookies: 

makes 2 dozen 

1 1/4 cup almond flour

1/2 cup unsweetened shredded coconut

1/2 teaspoon baking powder

1/4 cup chocolate chips

1/4 cup chopped walnuts

a pinch of sea salt

1 egg

1/3 cup raw honey

3 tablespoons coconut oil, melted

1 teaspoon vanilla

Mix together the almond flour, coconut, baking powder, chocolate chips, walnuts, and salt. In a separate bowl, whisk the egg, honey, and vanilla together until light and fluffy. Beat in the warm coconut oil. Make sure that the coconut oil is not warm enough to cook the egg. Combine the wet ingredients with the dry and scoop about a tablespoon size ball of dough onto a prepared baking sheet.

Bake for 12 to 16 minutes at 340 degrees F until the cookies are slightly browned on top.

The coconut gives these guys some gnarly peaks. It also makes them sort of like a macaroon and cookie hybrid. 

And lest I forget, these cookies can be made with homemade, sugar-free chocolate chips! Go crazy. I'll show you how soon!

Happy trails!

This recipe is slightly adapted from Minimalist Baker.

Grain-Free Chocolate Avocado Cupcakes

There's something special going on between avocado and chocolate. When these two are together sparks fly, birds sing...cupcakes are born. I think it's safe to say that avocado and chocolate are the power couple of the food community. Unlikely, but boy, they sure know how to bring out the best in each other.

These little baby cakes are packed with chocolate-y goodness, are supremely moist, and majorly rich. Can they be vegan? No need for eggs, butter, or milk. That avocado, he really does do it all.

Chocolate Avocado Cupcakes:
(makes 18)

1 avocado

1 teaspoon vanilla 

1/4 cup coconut oil, warmed

1 tablespoon apple cider vinegar

1/2 cup raw honey

1/2 cup coconut milk

2/3 cup cocoa powder

2 cups almond flour

1 teaspoon baking soda

1/8 teaspoon sea salt

Peel, pit, and mash the avocado. In a blender, puree the avocado, vanilla, warm coconut oil, vinegar, honey, and coconut milk. The result looks like one of those green super-food smoothies. But we're making cupcakes which, obviously belong in the health foods category, too.

In a large bowl, mix together the cocoa powder, almond flour, baking soda and salt. Fold in the avocado puree.

Grease cupcake tins, if not using cupcake papers, and fill with batter. Bake at 350 degrees F for 18 minutes. The cupcakes are done when a toothpick inserted comes out clean and angels sing.

Frost and gobble down a few. They're pretty hard to resist...

Coconut Almond Treats

Here is an easy recipe for a quick and delicious little treat! They are so sweet, one would never guess there is no sugar in them!

Coconut Almond Treats:
(makes 12 candies)

1 1/4 cup unsweetened shredded coconut, plus extra for decorating

1/8 cup coconut oil, warmed

1 tablespoon raw honey

1/4 teaspoon almond extract

slivered almonds for decorating

In a food processor, pulse everything together. The coconut should be very fine. Sprinkle the additional coconut in the bottom of mini cupcake tins or candy molds. Place one or two slivered almonds on top of the shredded coconut. Measure out one tablespoon of the coconut mixture into each of the tins. Gently, yet firmly, pack down the mixture into the tins. Refrigerate for 20 minutes.

Carefully remove the candies from the tins and flip over to serve. These little guys are best stored in the fridge, but let them reach room temperature before serving.

Enjoy!

This recipe is adapted from here.

Christmas Roll-Out Cookies with Almond Flour and Honey

It's almost Christmas!

I love absolutely everything about the season, but it can be tricky to navigate the holidays on a grain and refined sugar-free diet. I've been experimenting with different cookie recipes and am so excited to share this one! These cookies are soft, sweet, and definitely suited to spread some serious Christmas cheer! This recipe makes three dozen cookies.

Roll-Out Cookies:

1 1/2 cup almond flour

1/2 cup coconut flour, extra for rolling out dough

1 teaspoons double acting baking powder
1/2 teaspoon baking soda
pinch of sea salt

1/2 cup butter, softened

1/3 cup raw honey

1 1/2 teaspoon vanilla

2 eggs

Cream the butter and honey, add the vanilla and eggs. In a separate bowl, mix together the dry ingredients. Slowly combine dry ingredients with the wet. Flatten the dough into a disk, about one inch thick. Wrap tightly in plastic wrap and refrigerate for three to four hours, or overnight.

Liberally sprinkle coconut flour over a work surface. Roll out dough to about 1/4 inch thickness and cut out shapes. Make sure that cookie cutters are dusted with flour, too. Place cookies on a greased baking sheet one inch apart. Bake at 325 degrees F for  six to eight minutes, until edges are lightly browned.

Wait until completely cooled to frost the cookies! 

Chocolate Peppermint Bark

The Holidays are upon us!

I take the start of this season as a cue to eat a lot of chocolate. Here's a recipe for a delicious chocolate treat! 

Chocolate Peppermint Bark

1/2 cup coconut oil

1/2 teaspoon vanilla extract

1 teaspoon peppermint extract

1/8 cup raw honey

1/8 cup unsweetened pure cocoa powder

1/2 cup shredded unsweetened coconut 

Mix everything together, saving the shredded coconut for last. It is helpful to warm the coconut oil before mixing it in.

Line a baking sheet or pan with foil or parchment paper and pour in the chocolate mixture. Pop in the fridge for 10 minutes and break into small pieces. Store in the freezer.

This bark absolutely melts in your mouth and is dangerously addicting.

This recipe comes from this fellow grain-free blog. 

Peanut Butter Cookies

Here is my recipe for peanut butter cookies! As always, it is grain-free and uses honey instead of refined sugar.

Peanut Butter Cookies

1/4 cup coconut oil

1/2 cup all-natural crunchy peanut butter

1/3 cup raw honey

1 egg

1/2 cup almond meal/flour

1 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon baking powder

a pinch of sea salt

Warm the coconut oil and combine together with the peanut butter and honey. Whisk in the egg. In a separate bowl, mix together the dry ingredients and fold them into the wet ingredients. Form little, one inch balls and place them on a prepared cookie sheet. Dip a fork in some almond flour and criss-cross the cookies. Bake for 8 minutes at 350 degrees F.

Pumpkin Spice Cookies

Here is a grainless recipe for the classic autumn dessert! To make these sugar-free cookies even sweeter, I like to add a honey glaze on top. 

For the cookies:

1 1/2 cups almond flour

1/2 teaspoon nutmeg

1/2 teaspoon all spice

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 cup pumpkin

2 tablespoons butter

3 tablespoons raw honey

1 egg

1 teaspoon vanilla

For the honey glaze:

1 tablespoon raw honey

1/8 cup milk

dash of cinnamon

Mix together the dry and wet ingredients in separate bowls. Add the pumpkin mixture to the dry ingredients. Drop tablespoon-size balls of dough onto a prepared cookie sheet. Bake the cookies for 12 minutes at 350 degrees F. 

Meanwhile, whisk together the ingredients for the honey glaze. When the cookies have cooled completely, drizzle the glaze on top and serve. 

The cookies can be kept in an air-tight container for up to one week without the glaze. 

Happy Halloween!

scb

Chocolate Pudding

I know what you're thinking. These cannot be ingredients for chocolate pudding...or at least for tasty chocolate pudding.

. 

Oh, but they are! 

I wanted to make a dessert for my mother which is easier said than done. She's currently grain, fruit, and sugar-free. That sure narrows down the options! Happily, I came upon this recipe from this blog. 

Here's all you need to make some amazingly gooey and yummy pudding:

2 avocados, peeled and smashed

1/4 cup coconut oil

2 ounces unsweetened chocolate

1/3 cup raw honey

1 tablespoon vanilla

a pinch of sea salt

Chop and melt the chocolate. It's also a good idea to warm up the coconut oil just a little so that it blends more easily. I put it in the microwave for ten seconds. 

Throw all the ingredients into a blender and let it whirl!

 If your diet permits, it's really good with whipped cream on top...

This is something that will be enjoyed by grain and sugar-eaters alike. My whole family loved it-especially my mom who hadn't had any dessert in weeks!