Chocolate Chip Cookies (Sugar free, dairy free, grain free)

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Since I had such good luck with the breakfast cookie recipe I thought I'd try converting it into something a bit more party or "I want a sweet treat but not something full of crap" friendly. 

It was a lot of fun playing around and I have to say I love these cookies! Not your "Subway full of fat and white flour but oh so chewy good" cookies, but rather your "full of yummy good and hardy things, and still pretty dang good" cookies. 

I hope you like them too! 

Ingredients

• 3/4 cup coconut flour*

• 1 cup tapioca flour*

• 3/4 cup almond flour*

• 1/2 quinoa flour* 

• 2-3 bananas 

• 1/2 apple sauce 

• 4 tablespoons maple syrup

• 3/4 cup peanut butter 

• 1 teaspoon vanilla

• 3/4 cup shredded coconut

• 1 cup chocolate chips

• 1/2 raisins 

• 3 tsp baking powder

Instructions

1. Preheat the oven to 350

1. In your Kitchen Aid mix all the dry ingredients EXCEPT baking soda 

1. Add bananas

1. Add apple sauce 

1. Add peanut butter and coconut 

1. Add vanilla 

1. Add baking soda

1. Chocolate chips and raisins 

1. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs non-stick baking sheet (They don’t flatten out so make them about the size you want).

1. Bake at 350 for 15 minutes. DON'T over bake them. They will become a bit dry so watch out for that! 

*You could also take these flour amounts and convert it into the same/equal quantities of my Flour Blend instead

Breakfast Cookie 2.0

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I've created myself a flour blend that I just love - healthier, more protein and less starch!


So here's the Breakfast Cookie 2.0 - new and improved.

Ingredients

• 1 1/2 cups flour blend
• 3 bananas 
• 1/2 apple sauce (if you want it just a touch sweeter add 4 tablespoons maple syrup)
• 1 cup peanut butter 
• 1/2 cup pecans (or nut of your choice)
• 1/2 pumpkin seeds (or pine nuts!)
• 1 cup shredded coconut
• 1/2-1 cup dried fruit (raisins, dried cranberries or other dried fruit – I LOVE apricots so I use those)
• 2 tsp baking powder

Instructions

1. Preheat the oven to 350
2. In your Kitchen Aid mix all the dry ingredients EXCEPT baking soda 
3. Add bananas
4. Add apple sauce 
5. Add peanut butter and coconut 
6. Add baking soda
7. Add dried fruit 
8. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs non-stick baking sheet (They don’t flatten out so make them about the size you want).
9. Bake at 350 for 15 minutes. DON'T over bake them. They will become a bit dry so watch out for that! 

Enjoy! 

Gluten Free Flour Blend

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I saw a lot of flour blends out there and I really didn't like what was in them. I wanted something healthier and with less starches. (I'm sure you've noticed on your gluten free journey that some gluten free stuff is just full of weird ingredients just to make the product look and taste just like the "normal" option.) 

Oats are often used in gluten free flour blends and I can't have oats either so I needed to get a bit created. 

I experimented a few times, made adjustments, and came up with a blend that I love! It's a hardier flour blend, great for breakfast cookies, breads, but not something you'd want to use for a fluffy sugar cookie (try Cloud 9 for that). 

Enjoy! 

Amanda's Flour Blend: 

- 6 cups brown rice flour 

- 3 3/4 cups quinoa flour 

- 2 cups Millet flour (sub for more rice and quinoa if you'd rather)

- 2 cups chickpea flour 

- 4 1/2 tablespoons Xanthan Gum

- 8 tablespoons flax Meal 

- 4 tablespoons corn starch 

- 1/4 cup chia seed (ground up) 

- 3 tablespoons cream of tartar