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Grain Free Chocolate Chip Cookies

When I got my Candida diagnosis, I was SURE I’d never have a good chocolate chip cookie again. Sure enough, a year later, I still had yet to find a recipe that was worth the cost of ingredients. Ladies and gentlemen…here it is! Grain free (no gluten!), sugar free option, dairy free, and DELICIOUS! I totally geeked out over my first bite. So without any ado, BAKE!

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Grain Free Chocolate Chip Cookies

Preheat oven to 350 degrees F and line two baking sheets with Sil Pat mats or parchment.

In one bowl, mix together:

1 cup blanched almond flour

1/4 cup coconut flour

1 tsp baking soda

1/4 tsp salt

In the bowl of your mixer, cream together

6 Tbsp coconut oil, room temperature (solid)

3/4 cup coconut sugar (will need to bake for less time), brown sugar, or (if you’re me) xylitol with 1 Tbsp coconut nectar mixed in for a very low sugar “brown sugar”. *You can also do just the xylitol with a squirt or two of Sweetleaf Butter Toffee flavored liquid stevia for completely sugar free.*

It won’t look like regular “creamed butter/sugar”…it’ll look a bit like brown play dough.

Beat in:

6 Tbsp natural almond butter at room temperature

1 1/2 tsp vanilla extract

1 large egg (I haven’t tried it with any substitutes, but you’re welcome to try)

Once combined, mix in the dry ingredients, and then 1 cup Lily’s Stevia sweetened chocolate chips, or homemade sugar free chocolate chips.

*If your coconut oil was liquid-y when you added it, refrigerate the dough before baking it.*

Using a 2 Tbsp cookie scoop, place 12 on each pan (this recipe should yield about 20 cookies), and press down lightly with your palm.

Bake for 14-17 minutes, and then let cool completely on the pan, if you don’t eat them all first.

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Paleo Peppermint Patties

This is one of my favorite recipes of all time from the Meaningful Eats blog, because it’s easy, delicious, and you don’t miss gluten or dairy. They’re also refined sugar free! Doesn’t get better than this!

peppermintpatties

Paleo Peppermint Patties

In a food processor, pulse down 1 c. shredded unsweetened coconut until it’s very fine.

Add

2 Tbsp coconut milk

2 Tbsp coconut oil

1/4 c. raw honey

1/4 tsp peppermint extract (or more, to taste)

Process until a smooth paste has formed.

Drop the paste in spoonfuls onto a pan lined with parchment or waxed paper and freeze for 10 minutes. You could take the time to shape them into 1 1/2 inch rounds, but I’m usually too impatient.

Melt 1 c. dark chocolate chips in the microwave on medium or in a double boiler. Coat the frozen patties in the chocolate and allow to cool and harden before serving.

Store leftovers (ha!) in the fridge.

 
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Posted by on January 31, 2014 in Dessert

 

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