It has been a while since I have been able to actually post a new recipe. Lots of small orders have been going out of my little kitchen -- and as usual, it's just been a whirlwind of flour, royal icing and chocolate smears.
Seriously, I have chocolate on everything.
I was joking as I got to the gym with a friend that my sweater had chocolate on it -- like a lot. And that it's pretty typical for that to be the case. I don't even remember eating chocolate some days and there it is. Boom. All over the place.
One time I fell asleep eating a bar of dark chocolate -- because any time I would go out..you know..OUTTT....I would come home super late but always have a bed time snack.
That's normal, right?
Anyways, I woke up with chocolate all over my leg and forgetting I had eaten chocolate before bed I was very concerned.
Home girl thought she doo - doo'd on her self.
Thankfully I didn't but honestly it was just as annoying to clean up. Chocolate just smears into everything and carries itself around as opposed to wiping OFF. It's so lazy, that chocolate. "Oh you want to get rid of meeee...Well I was just gonna spread myself all over if that's coo",
Such a jerk.
But I can't ever stay mad at chocolate. Chocolate is baby, or...boo...or bae. Or something.
And that something is deeeeelicious.
You may have already tried my Crunchy Chocolate Chip Cookie recipe.
If you haven't you need to get on my level, son.
I eat chocolate chips like you for breakfast!
But really you should make them. UNLESSSSSS you much prefer a soft and fluffy cookie that stays soft and deliciously sweet for days and days.
A cookie that tastes like a chocolate chip marshmallowy pillow of joy that makes your heart smile and your tummy happy and your brain even happier because it's all like "Woooaahhh these are good for me I should have 10" and you're all like "Ahh noo don't do that we were supposed to share" and then IT'S ALL LIKE...
Healthy Soft-Batch Chocolate Chip CookiesGluten Free, Refined Sugar Free
Yields 18- 22 Medium Sized Cookies
- 1 1/2 cups gluten free all purpose flour blend (equal amounts oat, coconut, tapioca and rice flour)
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- Pinch of cinnamon
- 1/4 cup cream cheese/non-dairy cream cheese, room temperature
- 1/4 cup greek yogurt/non-dairy yogurt, room temperature
- 1/2 cup coconut oil, melted
- 2 flax eggs* or 2 large eggs, room temperature
- 2/3 cup coconut sugar or palm sugar
- 2/3 cup dark chocolate chips (I use Enjoy Life brand)
*For two flax eggs simply mix 2 tablespoons of flax seed and 4-5 tablespoons of water and allow to sit for 2-3 minutes!
- Preheat oven to 350 degrees
- Line baking sheets with parchment paper (or use good quality non-stick pans!)
- In a medium bowl sift together all dry ingredients (flour, baking soda, salt, cinnamon)
- Mix all wet ingredients (plus the coconut sugar) in a large bowl until full combined and add in dry ingredients 1/3 at a time, add chocolate chips last
- Dough will be very sticky! Scrape dough out of bowl or if the dough is too stick just wrap it in the bowl and refrigerate for 30 minutes
- Spoon 2-3 tablespoons of dough onto cookie sheets and flatten slightly with wet hands -- Leave a good 2-3 inches in between cookies -- these will expand and spread!
- Bake each batch 12 - 15 minutes* or until edge of cookies are golden brown
- Cool on a wire rack and keep in an airtight container (preferably tin) for 2-3 days
So I don't know how else to describe these other than.."heaven" or "cutest cookies ever" or..."these cutest cookies ever taste like heaven."
Because they really are so adorable and perfect. They poof up like little magical bouncy castles and they smell like love baking in the oven.
Which, realistically is a bit of a morbid mental image. Like why would you put love in the oven and bake it? Wouldn't it just smell like burning? It's hot in there. Don't put love in the oven, love will be very very badly hurt.
Maybe just put the cookies in the oven and bake the cookies then EAT the cookies and then those cookies will taste like love.
Yeah that's a much better way to approach this whole issue.
I made these over the long weekend and the cookie monster in my life really liked them. Which goes to show you the universal appeal of these treats because he is a really picky cookie monster.
The slightly LESS picky cookie monster in my life is sadly allergic to nuts and so many of my things have nuts in them. I must make him something nut free soon -- poor little guy!
I always forget what I put in my recipes and then at the last minute shout -- OH GOD DON'T LET NOAH TOUCH THEM THERE IS NUTS!!!!!!!
I am the worst! What kind of baker am I!
So new resolution: seek out alternatives to nuts. It's so difficult because they offer so much to gluten free/healthier baking.
But where there is a will there is a way. Apparently sunflower butter is really good. I haven't had it in ages, though, and I don't really remember it.
But if you can tolerate almond flour -- then make these as a wonderful afternoon snack, after school snack, mid-morning snack..or I just got home from the club and it's 2 am and I want a snack, snack.
You know, any of those.
They may be soft but they travel really well. You could eat them while driving or walking or jogging.....OK don't eat and jog.
That's probably not safe.
So what should I bake next?!?! I have a confession I have like...50 drafted recipes already -- but I am always looking for something new!
Until next time,