GF Chocolate Chip Cookies

1/2 cup organic extra virgin coconut oil (melted)
1/2 cup organic sucanat (evap. cane juice)
1 Tbsp. vanilla
4 whole pasture raised eggs
1/8 tsp. sea salt
1 cup organic coconut flour
1/2 cup organic unsweetened shredded coconut
3/4 cup organic chocolate chips

Preheat oven to 350. Mix together oil, sugar, vanilla, eggs and salt. Then add flour, coconut and chocolate chips. Drop spoonfuls (I use a small scoop for uniform size) onto slightly greased stone or parchment lined pan and bake for 14-15 minutes or until slightly browned. They do not spread out, so you can put them fairly close together. Makes about 36 cookies.

Nut Butter Dark Chocolate Chunk Cookies

Nut Butter Dark Chocolate Chunk Cookies
(no wheat or sugar)

Beat two eggs in bottom of mixing bowl. Beat in 1/2 cup honey, 1 tsp vanilla, 1/4 cup milk (1/2 and 1/2, almond, hemp, etc.) and 1 cup fresh ground nut butter (this time I mixed cashew and almond. Mmm.) Stir into egg/honey mixture 1 -1/4 cups almond meal, hazelnut meal, or other nut flour.

Cut up 3.5 oz of 70% dark chocolate into approx.1/4 inch chips (or 1/2 bag dark chocolate chips), Stir into mixture.

In blender, blend three cups of oats into flour. Sift two cups of this flour with one tsp baking soda and 1/4 tsp salt. Stir into mixture until mixture can keep it's shape (not runny). Add more oat flour if you need to.

Drop rounded teaspoonfuls (scoop works great) onto buttered cookie sheet and flatten slightly with moist fingertips. Bake 10-12 minutes at 350. Makes about 4 dozen.

Carob Chip Cookies

Carob Chip Cookies
Makes 3-1/2 to 4 dozen

1/3 cup grapeseed oil
1/2 cup pure maple syrup
tsp. vanilla extract
1 omega 3 egg
1-3/4 cup oat or brown rice flour
1 tsp. baking soda
1/2 cup carob chips (unsweetened)
dash allspice (optional)

Oil two baking sheets and preheat oven to 375 degrees F. In a medium-size mixing bolw, combine the oil, syrup and vanilla. Beat the egg and stir into the oil mixture. Gradually stir in flour and baking soda to form a stiff batter. fold in carob chips and drop the batter onto the baking sheets by the teaspoon. Bake for 10-15 minutes until cookies are lightly browned. Remove from oven and cool.

Teff Peanut Butter Cookies

I thought I'd post this recipe for all my gluten free readers, and this one is even vegan friendly, I think. It is on the package of Bob's Red Mill Teff Flour, and they are just pretty tasty! Of course, I can never leave well enough alone and follow the recipe exactly, so here is the revised healthier version! If you have a Whole Foods store, you should be able to find Teff flour in the Gluten Free section. If not, you can order it on line at Bob's Red Mill.


Teff Peanut Butter Cookies
Makes about 36 2" cookies

1-1/2 cups teff flour
1/2 tsp. sea salt
1/2 cup maple syrup
1/2 cup grapeseed oil
1 tsp. vanilla
1 cup peanut butter (I used fresh ground, but the recipe doesn't specify)

Preheat oven to 350 degrees. Mix maple syrup, oil, vanilla, salt and peanut butter together in large bowl. (recipe says to put in food processor, but I just stirred it up and it worked fine.) Add Teff flour and mix well. Shape dough into walnut sized balls (I used a small scoop). Place on ungreased cookie sheet or baking stone and flatten gently with tines of a fork. Bake about 13-15 minutes. Cool on wire rack.

I tried these out on my daughter (who came begging for lunch today), and she said they were good, just not like normal peanut butter cookies. They are plenty sweet, but they are fairly grainy, like a whole wheat cookie might be. I thought they were really good, and plan to serve them tonight if anyone shows up for my UL Open House. Chalk up another one for the healthy snack maker!