Traditional Chocolate Chip Cookies

I apologize because I took my sweet time in getting this post out. I actually made this last week on Christmas (2012) day. So... without further adieu...

Traditional Chocolate Chip Cookies

1 1/4 cup brown rice flour
1 cup oat flour
1/4 cup certified gluten-free rolled oats
1/3 cup dairy/soy/nut free chocolate chips ( I use the Enjoy Life brand )
1/2 tsp baking soda
Dash of cinnamon
Pinch of sea salt
3 eggs, organic cage-free
1/2 tsp vanilla
1/4 cup honey
1/4 cup brown sugar
1/2 cup grapeseed oil

Method: 

In a medium-sized mixing bowl, sift together the flours, oats, cinnamon, salt, and baking soda. In a larger mixing bowl, combine the eggs, vanilla, honey and brown sugar. Add in the flour mixture to the egg mixture and stir until ingredients are combined. 

Lastly, fold in the oil and chocolate chips. Give it a good stir. 

Place small spoonful dollops on parchment paper and bake at 350° for about 12 minutes or until cookies start to brown slightly. 

Yeilds ~ 26 cookies

Quite a nice turnout for a gluten & dairy free chocolate chip cookie (even the gluten and dairy eaters INCLUDING kids enjoyed ;))) 

Enjoy ;) 

-AEB

DAMY's Gluten-Free Soft Ginger Snaps

DAMY Health (Amy Layne), you are indeed a genius. I read through your recipes quite often and think "oooh yeah that looks amazing..." and then I tuck them away in a file... oh wait, no, that would be silly. I 'pin' them and then forget that I wanted to try this mouth-watering recipe five minutes after I've pinned it. Why? Shoes probably.

I so wish that I came up with this recipe . But, I did not. I did change a few things; which you will see noted below.

DAMY's Gluten-Free Soft Ginger Snaps

1 cup quinoa flakes (original recipe uses quinoa flour or oat flour)
1 1/4 cup garbanzo bean/chickpeas (if you are using canned, be sure it is BPA free, I use Eden)
1 egg, organic/cage free
1/4 cup + 2tbls molasses
1/3 cup organic pumpkin puree
1/4 cup coconut oil (original recipe uses vegan butter)
3/4 cup dates, pits removed
(original recipe calls for 1 cup)
2 tsp baking soda
Dash of sea salt
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ginger

Optional from original recipe (I omitted): 
2 Tbsp Crystallized Ginger (Optional but really gives these cookies the extra kick!)
2 Scoops Vanilla Protein Powder

Method:

Blend the quinoa flakes, garbanzo beans, egg, molasses and pumpkin in a food processor. Add in the rest of the ingredients and blend until all ingredients are well incorporated.

Place desired size cookie on a parchment lined baking sheet and bake (covered) at 375° for about 10 minutes.

Yields ~ 15-20 medium sized cookies

gingersnaps.jpeg

Enjoy (while lounging in bed, watching old Sex & the City episodes and reading the news on a lazy Sunday morning...;))

Thanks @damyhealth for a lovely holiday recipe! xoxo

-AEB

Almond Joy Mounds

For those of you that are familiar with the candy bars, Almond Joy and Mounds...and like them, you may like this recipe.

Actually, I fully intended on replicating the Almond Joy. Yeah, that did not happen. I need the coconut mixture to mold together more - perhaps some honey or more maple syrup but I also wanted to keep this relatively low in sugar. So, we have Almond Joy Mounds :) They are similar to the Double Chocolate Coconut Haystacks but in my opinion, way better :) The toasted almonds adds SUCH a nice flavor...

Really... quite the perfect little candy. 

Almond Joy Mounds

2 1/2 cups unsweetened shredded coconut
1 tbls vanilla
1/4 cup coconut oil, melted
3 tbls coconut milk (from the can)
3 tbls 100% pure maple syrup
1 bag Enjoy Life chocolate chips (soy/dairy/nut free) 
~ 30 almonds

Method:

Toast the almonds on a baking sheet (no need to grease) for 10 minutes at 300°

Meanwhile, in a large bowl, combine the coconut, vanilla, coconut oil (be sure you melt it first, 30 seconds in the microwave will do), coconut milk and maple syrup.

Take the almonds out and set aside.

Heat the bag of chocolate chips in small bowl for one minute.  Give it a good stir and heat for one more minute. It will look like the chips haven't all melted but give it a good sir and the rest will melt.

Add the almonds to the coconut mixture and then pour in the chocolate. Stir vigorously.

Plop the desired size 'mound' on wax paper and place in the fridge to set.  I suggest storing them in the fridge.

Almond Joy Mounds.jpeg

Heavenly.

Yeah, I didn't get a chance to count these and now most are gone after bringing them into the office. Hm. It yields ~ quite a few.

Enjoy ;)

-AEB

Elana's Pantry Fig Newtons

I have had a fig obsession lately.

Fig jam, fig dressing, olive & fig tapenade. It's simply a fantastic fruit. Figs are an excellent source of calcium and like our good friend, prunes, fiber...So, proceed with caution ;)

I am a huge fan of Elana's Pantry and have had several of my recipe ideas originate from perusing her posts. Always so elegantly written and easy to follow, not to mention her story of taking on both Celiac Disease and Multiple Sclerosis is just downright inspiring.

This recipe was just too intricate and delicious sounding to change too much. I did however, make some substitutions. 

Elana's Pantry Fig Newtons

For the filling:

1 cup dried figs (I used store bought)
1/3 cup fresh squeezed lemon juice
3 tbls water
1 tbls vanilla

For the dough:

2 1/2 cups almond meal (I used unblanched,
Dash of sea salt
1/2 cup honey
1/4 cup 100% pure maple syrup
1/4 cup grapeseed oil
1 tbls vanilla 

Method:

In large mixing bowl, combine the almond meal and salt. In a separate bowl, thoroughly combine the honey, syrup grapeseed oil and vanilla. Add the wet ingredients to the dry and stir until well incorporated and dough begins to form.

Chill the dough for about an hour in the refrigerator.

Prepare the filling in a food processor by blending the figs until smooth and then adding in the lemon juice, water and vanilla. Blend until a paste forms.

Remove the dough from the fridge and lay it out on wax paper. Form a long rectangle (about 1/4" think). Cut into fourths with a butter knife.

Take one of the fourths, place on parchment paper and cover one half with the fig paste (careful not to over-stuff). Using the parchment paper, gently fold over the other side and pinch the corners down softly with a butter knife or spoon.

Carefully transfer the cookie to a baking sheet that is lined with parchment paper.

Repeat for the three remaining pieces of dough.

Bake at 350° for about 18 minutes or until the edges begin to brown.

fig newtons.jpeg

Allow to cool about 15 minutes and then cut into smaller cookies about 1-1" in size. 

Yields ~ 20 fig newtons.

Store in the refrigerator for freshness.

I ended up with about 3/4 cup of the fig filling (not sure how that happened), so I think I'll make some homemade bars with it. 

Here is the original recipe by Elana.

Enjoy ;)

-AEB

Maple Macaroons

Do you all know how much I love coconut? I mean, I love the taste, the smell, the texture, the many many health benefits, I even love the way it looks.

I like to say it too: "co-co-nut." Fun ;)

Anyway, I'm all about simple lately and I wanted to make a macaroon that was similar to the ones I've been eating, Coco-roons. And, I wanted to make some that didn't contain egg as I am trying to be aware of how many eggs I'm eating (because I eat A LOT of eggs).

Maple Macaroons

2 cups unsweetened, organic coconut
3 tbls almond meal (I used mine leftover from homemade almond milk)
Dash of sea salt
1/3 cup + 1tbls 100% pure maple syrup
1/3 cup coconut oil (melted)

Method:

Combine the coconut, almond meal and sea salt. Add in the maple syrup and stir until well incorporated. Pour the coconut oil overtop and combine thoroughly so that a 'batter forms.'

It should be wet enough so that you can form the macaroon without it falling apart. If it's too dry, add a little bit more of both the coconut oil and the maple syrup.

Form the macaroons and bake on parchment paper at 350° for about 12 minutes or until the tips start to turn light brown.

maple macaroons.jpeg

Yields ~ 8-10 macaroons

Store in the refrigerator to harden and keep fresh. These are perfectly sweet and satisfying... 

Enjoy ;)

-AEB

Sesame Date Balls

When it comes making these balls, bars or whatever shape you want to mold them into, my goal is minimal ingredients. You start piling in all sorts of dried fruit, honey, nuts and chocolate chips and pretty soon you have the sugar and caloric equivalent to a fully loaded ganache chocolate cake.

These are heavenly and are made using just four ingredients, then dusted with coconut flakes if you choose.

Sesame Date Balls

~16 medjool dates, pits removed
2 tbls warm water
1/4 cup brown sesame seeds
1/3 cup smooth almond butter (I love Barney's)
~3 tbls  unsweetened organic shredded coconut (optional)

Method:

In your food processor, blend the dates, water, and sesame seeds. Once the ingredients are well incorporated (you may need to use a spatula to mix in some of the seeds), add in the almond butter and pulse until everything is blended.

Form balls (or whatever shape you desire ;)) and roll in some coconut.

I wrap in cellophane and store in the fridge.

 Yields ~ 7 balls.

Enjoy (while laying in bed on a lazy Sunday morning ;))

-AEB

Brazilian Cherry Chocolate Chip Cookies

Exotic name I know.

Did you know you can grind up Brazilian nuts into a flour too? Yeah. Awesome. Simply grind them as you would to make  your own almond flour. Careful as they are a bit oily so you don't want to grind them too fine or you will have butter (which isn't necessarily a bad thing ;)). They won't be as fine as an almond meal but they worked like a charm for this recipe.

These cookies rock. I'm pretty sure they may be one of the best cookies I've ever made. Or tasted. Yum.

Brazilian Cherry Chocolate Chip Cookies

2 cups Brazilian nut flour
1/2 cup pecan flour
Dash of sea salt
1/4 honey
1 tbls vanilla
1/3 cup chopped dried cherries (I used tart)
1/4 cup chocolate chips (dairy, soy free)
1/2 tsp baking soda
1/4 cup melted coconut oil

Method:

Combine the nut flours, salt, honey and vanilla in a medium size mixing bowl. Mix thoroughly and then add in the chocolate chips, cherries and baking soda. Once everything is well incorporated, pour in the oil and stir well.

The batter will be slightly crumbly, that's OK ;) Form cookies and place on parchment paper.

Bake at 350° on parchment paper for 7-9 minutes or until sides and tops begin to brown.

Yields ~ 8 medium sized cookies. 

I'm pretty excited to have one of these when I get home... 

Enjoy ;)

-AEB