Chocolate Chip Cookies (that might be gluten free too!)

I LOVE a good old fashioned chocolate chip cookie. It reminds me of the standard slice and bake Nestle cookies that I had at least once a week as a kid. Good news with this recipe, making a big batch once a week is no biggie! So enjoy with no guilt!

Ingredients

1/2 cup melted butter (grass fed, if possible)

1/4 cup melted coconut oil

3/4 cup brown sugar (you can sub 1/2 cup brown sugar with coconut sugar here if you want to cut the sugar content even more)

2 teaspoons vanilla extract

2 large eggs

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoonsalt

3 cups almond flour (I have used the Bob Mills brand; however, if you have plain almonds on hand, you can grind in food processor to make a flour.)

1 1/4 to 1/ 1/2 cup dark chocolate chips and/or chucks

Directions

Preheat oven to 350 degrees. Mix butter, coconut oil, and sugar with a hand or stand mixer. Add in vanilla and eggs. Using mixer, beat for another minute. Add baking soda and baking powder and mix few seconds longer. Slowly add in almond flour. Stir in chocolate chips. Spoon onto a cookie sheet and bake for 12 – 15 minutes.

Easy Peanut Butter Cookies

This cookie recipe is one of the easiest around. The combination of sweeteners give the recipe a bit more interest. No flour or gluten is involved.

Ingredients

1 cup organic, creamy peanut butter

1/2 cup brown sugar

1/4 cup stevia, “whole-leaf”

3 tablespoons raw honey

1 large egg, pasture raised

 

Directions

Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Using 2 spoons, scoop dough and form into balls on greased baking sheet. Press fork on top of cookie to make grooves. Bake for 8 – 10 minutes.

Hazelnut lace cookies

Sweet treats make life delicious. Cookies and ice cream are a classic combo that needs to be part of any “well rounded” diet plan. This recipe is a classy version that can be served at any dinner party or wrapped up as a chic gift.

 

Ingredients:

2 tablespoons unsalted butter

1 1/2 tablespoons coconut oil

1/3 cup light brown sugar

1 1/2 tablespoons Frangelico

1/4 cup hazelnut meal

2 tablespoons cake flourCocao almond butter

1/8 teaspoon salt

2 tablespoons of chocolate hazelnut or almond spread

1 quart vanilla gelato or good quality ice cream

 

Heat the oven to 350 degrees. Prep a baking sheet with parchment paper and lay aside.

Place a small saucepan over low heat. Add the butter and oil. Allow to melt before adding sugar and Frangelico. Remove pan from heat. Stir in in hazelnut meal, flour, and salt. Pour mixture on prepped pan. Using a spatula, spread out the mixture into a large 12 inch large circle.

Bake for 10 minutes turning half way through. Remove large cookie from oven and place on a wire baking rack to cool. While cooling, heat chocolate nut spread in a plastic storage bag in the microwave for 1 minute. Snip one corner of the bag and drizzle over the cookie.

Allow to cool for 20 – 30 minutes. Cut into small square. Serve as cookie or along side gelato.