cookie


Warning: these are addictive! I was thinking of making a gluten free graham cracker but realized that molasses sounded way better! They’re not as buttery as a traditional shortbread, but not as dry as a cracker.

Buckwheat flour and molasses are the stars of the show. They each add a nice rich, nutty flavor. I used less butter and sugar than a traditional shortbread. In fact, I cut the butter by half and used only a couple tablespoons of sweetener! This would be delicious with cheese, ice cream, and crumbled on top of all sorts of desserts.


Unfortunately, I can’t remember the exact recipe as I altered it as I went along. Will be updating this post soon once I test it out again!

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I’m excited to share a new project I’ll be working on this month: 30 Days of Desserts. Every day this June I will be sharing a new treat, occasionally with a recipe if it turns out well. Every dessert will have a healthy component, such as gluten free, sugar free, vegan, and whole grain. I’m cutting it close on day one but I wanted to make sure I started the month on the right foot!

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On a whim I created this cookie and loved it right away. There’s no added butter or oil, it’s refined sugar free, grain free, and did I mention it’s super quick and easy? No, it’s not a replacement for your gluten filled, sugar filled, tradtional chocolate chip cookie, but it’s really satisfying and dare I say it, healthy?!

Another thing I really like is that you can make just a few cookies which helps with portion control. For this recipe I’m just making three little cookies, though you can easily double the quantities. They might not look like a traditional cookie, but trust that they’re delicious! And as luck would have it, when I took these photos they came out a little funny looking. Here’s a photo of my first attempt. A little better, right?



Grain Free Chocolate Chip Cookie
gluten free, grain free, sugar free, vegan
makes 2-3 cookies

1/4 c almond meal/flour
1/4 c shredded coconut, finely processed
1/4 tsp baking powder
1 scant tbsp water
2 tsp maple syrup or honey
chocolate chips
pinch salt
pinch nutmeg (optional)
pinch cinnamon (optional)

Preheat oven to 325° F.
With a food processor, grind shredded coconut until as fine as possible. Be sure not to turn it into coconut butter! Mix dry ingredients together. Add water and maple syrup and stir with a spoon until completely moistened and forms a ball. Add chocolate chips and form into cookies.
Bake for 10-12 minutes until lightly browned on top. Let cool and enjoy!

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A few weeks ago I had the idea to make a cookie that contained soft chocolate nougat. I wanted it to be similar to a few grocery store candy bars I love, but without the preservatives, artificial ingredients, and terrible chocolate. The cookie hasn’t been perfected for the shop yet but I did make these as a special for Work/Shop this past Saturday. Speaking of which, thank you for those of you that came! I was completely sold out by the first half of the show.

I named these “musketeer” (for obvious reasons) but they are a bit different from the candy bar version. The bottom is a chocolate cookie which is topped with a round of milk chocolate nougat, then drizzled with a bit of dark chocolate. I’m so happy they were well received and can’t wait to figure out how to make a set for the shop.

If you’d like to make them yourself, I used this chocolate nougat recipe. You can use your favorite chocolate cookie recipe (perhaps this one!) but I went for something with a soft bite to it, like this one.

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