Chocolate Chip Cookies

Gluten-free. Dairy-free. Vegan. Simple. Delicious. This is such a basic chocolate chip cookie recipe that it’s just too easy not to try at least once. I made a batch of these wheat free babies and they were devoured extremely quickly by my pals. I made my cookies small and placed them inside a mason jar to give  as a gift, and I have to say I think it looks pretty adorable. For a healthy cookie packed with dark chocolate chunks and sweetness, try this recipe.

Ingredients:

-1 1/2 cups almond flour
-1/4 cup coconut Oil
-1/4 cup agave nectar
-1/4 cup melted coconut oil
-1/4 tsp Baking Soda
-½ tsp vanilla extract
-Pinch of Sea Salt
-1/4 cup vegan or dark chocolate chips (or a bit more if you desire)

 Directions:

1) Preheat the oven to 350 degrees.

2) Pour your almond flour into a mixing bowl and make sure there are no clumps. Add in the baking soda and sea salt and combine all together.

3) In a second bowl, combine the agave nectar and melted coconut oil. Add in the vanilla extract and mix all together.

4) Pour the wet ingredients into the dry ingredients. Combine all together until a batter forms. Fold in the chocolate chips until they are nicely mixed.

5) Line a baking tray with parchment paper. Form dough into miniature balls and press them down gently with the back of a spoon. Bake for 12 minutes – they will turn golden brown.

6) Allow to cool for over 15 minutes before eating – these babies are fragile and need to harden first!

This recipe makes 24 perfectly awesome little chocolate chip cookies. 

Honey Lavender Cookies

Okay, we have a winner. I know it’s been a while since I posted a recipe, but I promise you that you will fall in love with these pretty little cookies. These cookies are gluten-free and dairy-free. If you would like them to be vegan you can substitute the honey for some agave nectar. The sugar that I used is coconut sugar, and I used very little at that. These cookies are packed with lavender flavour, and offer a crispy yet soft texture with a delicious buttery taste. These are also extremely easy and quick to make and bake! These are a must try. I really hope you enjoy them!

Ingredients:

-1 cup almond flour
-1/2 cup all purpose gluten free baking flour
-1 tbsp arrowroot starch
-1 tsp baking powder
-2 tbsp dried lavender flowers, finely chopped
-¼ cup coconut sugar
-1/2 tsp sea salt
-2 tbsp honey
-1/2 cup melted vegan butter

Directions:

1) Preheat the oven to 350 degrees.

2) Combine the dry ingredients into a bowl: flours, coconut sugar, baking soda and sea salt. When everything is blended, mix in the finely chopped dried lavender.

3) Mix in the melted vegan butter and honey and combine all together until a nice dough forms.

4) Using your hands, form little balls with the dough and place on a baking tray lined with parchment paper. Gently press down each ball with the back of a spoon to flatten them.

5) Place in the oven and bake for 15 minutes.

This recipe makes 15 adorable little lavender cookies.

Coconut Cookie Macaroons

If a cookie and a macaroon had a baby, this would be the love child. This tiny treat is soft, light, and sweet, making it the perfect hybrid of both a cookie and a macaroon. The sweetness of the shredded coconut is just delightful, and they are oh so easy on the eyes, am I right? If you love coconut, you need to try making these.

 Ingredients:

-1 cup coconut flour
-1/2 cup almond flour
-1/2 cup shredded coconut
-1 tsp. baking soda
-1/2 tsp. salt
-1/3 cup melted coconut oil
-1 tsp. vanilla extract
-1 1/2 cup coconut milk (or soy, almond)
-1/4 cup maple syrup
-Shredded coconut for sprinkling

Directions:

1) Preheat the oven to 350 degrees.

2) Combine the flours, shredded coconut, baking soda, and salt into one large bowl.

3) Combine the melted coconut oil, vanilla extract, coconut milk and maple syrup into a second bowl.

4) Combine the second bowl into the first bowl and mix all together until a nice consistency forms.

5) Shape small balls by hand (over one inch in thickness) and place them on a baking tray lined with parchment paper. Slightly pat down each cookie with the back of a spoon.

6) Sprinkle them with shredded coconut and bake for 24 – 26 minutes, until the edges turn golden brown.

This recipe makes about 16 small coconut macaroon cookies. Store these babies in the fridge.

Dark Chocolate Orange Cookies

These cookies are great to have around the house, and this recipe actually happens to be one of my favorites. I love these cookies because they are soft and not too sweet. They look fabulous, they are packed with dark chocolate, and they offer a hint of orange flavor. If you prefer to stay away from the orange-ness, simply just use the orange juice and omit the orange zest from the recipe. They are still delicious this way! 

Ingredients:

-1 cup gluten free brown rice flour
-1/2 cup oat flour
-1 tsp. baking soda
-1/4 cup coconut sugar
-1/4 cup melted coconut oil
-2 tbsp. agave nectar
-1/3 cup orange juice (I cheated and used Tropicana but you can squeeze your own if you wish)
-50 gram dark chocolate bar, chopped (half of a regular sized chocolate bar)
-1 ½ tbsp. orange zest

Directions: 

1) Preheat the oven to 350 degrees.

2) Mix the brown rice flour, oat flour, baking soda, and coconut sugar in a large bowl.

3) Mix the melted coconut oil, agave nectar, orange juice, and orange zest in a second bowl.

4) Combine the two bowls together and stir in 25 grams of the chopped dark chocolate. Save the other 25 grams for later.

5) Place spoonful’s of the mixture onto a baking tray lined with parchment paper and press them down slightly to flatten. Sprinkle bits of the dark chocolate on top of the cookie dough.

6) Bake for 20-22 minutes or until the cookies turn a nice dark colour. Allow to cool before moving from off of the baking tray.

These recipe makes about 12 medium sized cookies.

Coco-Flax Cookies feat. Goji-Berries

I already know what you’re thinking – this list of ingredients is intensely long.  It may be a tad on the lengthy side, but I promise you that these coconut cookies are tasty enough to make your vegan hating friends see the light. Not only are these bad boys light and fluffy, but they are super tasty and perfectly coco-nutty in flavour. Add in some goji-berries and cinnamon and you have a yummy cookie rich in super foods.

Ingredients:

 -1 egg (or egg replacer)
-1/2 cup coconut sugar (or brown sugar)
-1/2 cup coconut oil
-2 tbsp. agave (or maple syrup)
-1 tsp. vanilla
-1/3 cup coconut milk (or soy, almond, rice)
-1 cup brown rice flour
-1/2 cup almond flour
-1/3 cup ground flax seeds
-1 tbsp. arrowroot starch
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup carob chips (or dark chocolate chips)
-1/4 cup goji berries
-1/4 cup sweetened shredded coconut
-Cinnamon (optional but recommended)

If you’re nuts for nuts, substitute or add them in as well! Anything goes here. 

 

Directions:

1. Preheat oven to 375 degrees.

2. Mix egg, coconut sugar, agave, coconut milk, and vanilla in a bowl. Mix in softened coconut oil and whisk together.

3. In a second bowl, mix together the dry ingredients: brown rice flour, almond flour, ground flaxseeds, baking soda, arrowroot starch and salt.

4. Add the wet ingredients to the dry ingredients and stir, while adding in your goji berries, shredded coconut, and carob chips.

5. Scoop up batter by the spoonful and place them on parchment paper on a baking tray. If you’re a cinnamon junkie like me, dash with cinnamon before baking.

6. Bake for 12 minutes.

 

This recipe makes about 20 little baby cookies.

Easy Oatmeal Chocolate Chip Cookies

This recipe is a gem, and great for when you don’t have a ton of time (i.e., you forgot your friend’s birthday and/or are too cheap to buy them a real present). These cookies are gluten-free, vegan, 100% delicious, and actually look like real cookies. The end result is a cookie that is crisp, sugary, and delicate.

Ingredients:

-1 cup gluten free brown rice flour
-1/2 cup gluten free oats
-1/3 cup coconut oil
-1/2 cup agave nectar
-1/3 cup carob chips (or raw cacao nibs, or dark chocolate pieces)
-1/2 tsp. baking soda
-1/4 tsp. sea salt
-1/2 tsp. vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mix the flour, oats, baking soda, and salt in a bowl.
3. Whisk the softened coconut oil and agave in a second bowl.
4. Pour the wet ingredients into the dry ingredients and fold in the carob chips.
5. Place spoonfuls of dough onto a baking sheet and bake for 15 minutes.  Make sure they are spread apart – these baby’s expand big time!
6. Let cool before handling as they are delicate when hot.

This recipe makes about 12 cookies.