Tag Archives: paleo

Chocolate Chip Cookies (gluten free)


Berrik was having his two best buddies over for a sleepover and I was going to be spending the day at dance dress rehearsal where one of my dance mom friends cannot eat gluten.  So before we headed off to the rehearsal hall, I whipped up a batch of these gluten-free and refined sugar-free cookies.  I adapted a recipe from one of my favorite food bloggers, Monique at AmbitiousKitchen.com.  You can find the original recipe here.   I haven’t made it as it is written, but based on all other recipes I’ve tried from this blog, I am positive it will be delicious as is.  img_8523

The only changes I made was to use Nut and Seed Butter from Costco in place of almond butter, Nuts4Nat_NutSeedButter_1-595x595raw local honey in place of the coconut sugar, and I used stevia sweetened chocolate chips.  Monique at Ambitious Kitchen made her cookies in a food processor, but I was too lazy and rushed to even grab mine out of the cupboard, so I hand stirred and it worked just fine.

I doubled this recipe, and used a bit less than half a cup of honey. Truth be told, I didn’t measure the chocolate chips.  I just dumped some in until it seemed like enough.  If you aren’t sure if it’s sweet enough, just give the batter a taste. If the batter tastes sweet enough, then the cookie will too.  If not, add a bit more

Berrik hasn’t had sweets/refined sugar for 14 months, so even a slightly sweet cookie tastes sweet to him.  But I handed them out to the dance moms at rehearsal and they liked them….and my girls really liked them too.  They are a bit cakey in texture. Next time I might add coconut and/or crushed nuts for some more crunch and texture, not to mention flavor, but it certainly isn’t necessary.  Dried fruits would also work well.

Ingredients

  • 1.5 cups Nut and Seed Butter
  • 1/2 cup raw local honey
  • 4 tablespoons coconut oil, softened
  • 4 eggs
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon celtic sea salt
  • 2/3 cup Stevia sweetened chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a medium sized bowl put in nut and seed butter, honey and coconut oil; hand mix until combined. Add in eggs and stir again.
  3. Next, add in coconut flour, baking soda and salt; stir again until a dough forms. Gently fold in chocolate chips.
  4. Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand or you can leave the dough as is and cookies will be a bit puffier.  I left them as is.
  5. Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 36 cookies.

 

Bread for Berrik….

 

When I first started making bread for my grain free, sugar free boy, I found an almond flour and flax recipe that was absolutely delicious and made a perfect breakfast toast… it was so good that I was eating it too – my favorite was with an egg, tomato and avocado on top.  Berrik stuck to the more traditional peanut butter.  In the beginning, before I discovered that I was overdosing Berrik on almonds via almond flour bread, muffins, and actual plain old almonds, I used this recipe weekly: Paleo Bread – Elana’s Pantry .  At the start of this food adventure I was trying new recipes all the time, and attempting to adapt them to meet Berrik’s specific needs.  There were many epic failures.  If you’re looking to avoid failure as you experiment with gluten free or paleo baking, I highly recommend you start with Elana’s Pantry.  She has a TON of recipes that are FREE (she also has some cookbooks for purchase that are well worth the price), and the beauty of Elana’s recipes is that they NEVER fail, AND she keeps them as simple as possible.  You won’t find a recipe with 17 ingredients on her website.  No crazy out of this world ingredients.  You can find all her ingredients at Safeway.  But I digress….

Once we realized that Berrik needed to significantly reduce his almond flour consumption, I decided to try out another Elana’s Pantry recipe Rochel’s Cashew Bread.  I have never actually made this with cashew butter, but instead have tried it with both Sunflower Seed Butter and Nut & Seed Butter I found at Costco.  I think you can probably use any nut or seed butter and have success.  This is a high protein (lots of eggs) high fat bread, which was perfect for my growing boy.  It’s SO simple to make with only 5 ingredients.  I double the recipe and add about 15 mins to the baking time to make a taller loaf.  I highly recommend using stoneware loaf pans.  I have had ZERO bread failures since ditching my aluminum pans and splurging on a Le Creuset loaf pan.