Gluten and Dairy Free Chocolate Chip Cookies

We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob’s Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.

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Gluten and Dairy Free Chocolate Chip Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Combine almond meal, baking soda and sea salt and set aside.
  3. Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.
  4. Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
  5. Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart.
  6. Place in oven. NOTE: after about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten before the cookies will just stick to the glass.
  7. Bake until set and golden, about 12- 15 minutes.
Recipe Notes

Thought we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat any time of year.

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Flourless Banana Muffins

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Flourless Banana Muffins
I'm a rather big fan of banana muffins. Mostly because they're just as tasty as banana bread, but cook faster and are easier to transport. Plus, you can add all kinds of things, like blueberries, to them and they're still wonderful. My usual recipe calls for flour, but some how we were out. So I found this recipe from Chase and Em's blog. With a few modifications, I had some super fast, delicious, friend-worthy muffins.
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray muffin tin with non-stick cooking spray or line with silicone or foil liners.
  3. Grind the oatmeal into oatmeal flour (we used our coffee grinder for this, a half cup at a time) and put in a mixing bowl. Mix in the rest of the ingredients, mashing the banana.
  4. Pour into the coated or lined muffin tins (ours took about a half cup each) making sure to leave room for the muffins to rise.
  5. Bake for 15-25 minutes, or until toothpick comes out clean. Our oven took a little more than 20 minutes. Just set a timer for 15 minutes, check, if necessary add another 5 , check, and then keep a close eye after that.
Recipe Notes

Just as easy as the old standby box mix, these muffins were wonderful. We ended up freezing about half and they are just as good warmed up in the microwave for about 30 seconds