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Chocolate Chip Cookies!!!

Every once in a while, I just really want a Chocolate Chip Cookie, so here’s my go-to recipe. Not too hard not too soft, make them big make them small it’s all up to you. I’m a little obsessed with mini chocolate chips, so that’s’ what I use in this recipe, but feel free to use normal size.

1/2c. Distilled Coconut Oil

3/4c. Sucanat (Unrefined Sugar, You Can Use Coconut Sugar Instead If You Like)

1/2c. Garbanzo Flour

1/2c. Coconut Flour

1/2c. Arrowroot Powder

1/2tsp. Xanthum Gum

1 Flax Egg: 1TBLS. Powered Flax Meal Mix With 4 TBLS. Water, Let Sit 3 Min

1tsp. Vanilla Extract

½ Tsp. Sea Salt

3/4tsp. Baking Soda

1 C. Mini Chocolate Chips

1)      Preheat Oven To 350 Degrees

2)      Line A Cookie Sheet With Parchment Paper

3)      Mix With A Hand Mixer Coconut Oil And Sucanat For 2 Min

4)      Add Rest Of Ingredients EXCEPT Chocolate Chips, Mix Till Well Blended, If Mix Seems Too Dry Add A Little Water Tablespoon By Tablespoon

5)      Mix In Chocolate Chips By Hand, Don't Forget To Eat Some Of The Dough Cause It's Vegan!

6)      Roll In Balls And Place On Cookie Sheet, Flatten Balls With Hands Or Spoon, Gluten Free Cookies Tend Not To Flatten On Their Own

7)      Bake For 8 Min, Till Slightly Brown

8)      Devour!! Maybe With Some Flax Milk….Ummmm

Mariposa is the best gluten free bakery to visit when one is in the San Francisco Bay Area. They have a few locations so check the website for locations My favorites here are the cinnamon rolls and the focaccia bread!
These were always my absolute favorite Girl Scout Cookies growing up, I literally ate them by the box. I have more control now but they are still irresistible.

1c. Bob's Red Mill All Purpose Gluten Free Flour
1/2c. Coconut Flour
1/2c. Almond Flour Or Meal
¼ Tsp. Sea Salt
2 TBLS. Distilled Coconut Oil
4TBLS. Honey (Or Agave)
1 TBLS. Vanilla Extract
5 TBLS. Flax Milk (Or Other Non Dairy Milk)

Pulse All The Above Together In A Food Processor
Roll Dough into Nickel sized balls, place on greased cookie sheet and flatten with palm of hand, make a small indent into middle of dough with finger (this will be where you place the peanut butter after). Bake 350 degrees for 4-6 min

Cool for 5 min

Next you will need
1/2c. Natural Organic Peanut Butter
2c. Dark Chocolate Chips (or semi-sweet)

Top each cookie with a tsp. of peanut butter, put in freezer for 20 min.

In a double boiler melt the 2 c. of Chocolate, take cookies out of freezer and dip into chocolate fully coating both sides well, place on parchment paper. After all the cookies are coated put back in freezer for 20 min or until set, you can store cookies in fridge or freezer.

Chocolate  Meringue Cookies
This is a classic recipe, naturally gluten free and dairy free. 5 simple ingredients, takes only 10 min to whip up
3 egg whites (room temp is best)
1/8 tsp. Cream Of Tartar
1/2 tsp. Vanilla Extract
2/3c. Sucanat Sugar
1 TBLS. Cocoa Powder Unsweetened

1) Preheat Oven to 300 degrees
2) In a super clean stainless steel bowl put egg whites start beating and add cream of tartar and vanilla. After beating for 1 min start adding the sugar slowly, continue to add slowly till all sugar is added. The goal is soft peaks and batter will look glossy, (about 5 min) if need be add a 1/8 tsp. more cream of tartar.
3) Gently fold in cocoa powder by hand.
4) Drop batter softly onto parchment paper by the teaspoon.
5) Bake for 15-17 min, let cool before removing from parchment paper. Sprinkle some cocoa powder on top.

Makes 3 doz.

SAMOAS is my absolute favorite girl scout cookie so when I made this gluten free & vegan version I didn't quite know what to expect; but low and behold are these AMAZING and everything you could ever want in a cookie!!! *note that this recipe is written differently I am working to find the easiest way to read a recipe while actually making something*

3/4c. Bob Red Mills A.P. Gluten Free Flour
1/8c. Coconut Flour
1/8c. Almond Flour
1/4tsp. Baking Soda
¼ tsp. Sea Salt         
1/4c. Honey
1TBLS. Vanilla Extract
1 Flax Egg Replacer ( 1TBLS ground flax mix with 3TBLS water let sit 3 min.)
1/2c. Coconut Oil Melted
Food Process All Till Blended

1/4c. Shredded Unsweetened Coconut
Add Coconut To Above And Food Process 30 Sec. Chill dough for 20 min
in Refrigerator

Make dough into balls about nickel size, place on parchment paper and flatten to thin
cookie. Make a hole in middle with your finger. Bake at 350 degrees for 6-7min. Let cool.

Chocolate Topping:
1/2c. Dark Chocolate or Semi-Sweet Chunks or Chips
Melt Chocolate in Double Boiler
Take knife and spread chocolate in thin layer on bottom of cookie, let set 

Carmel Topping:

1/2c. Coconut PalmSugar
1/8c. Honey
1/4c. Coconut Milk (1/2water, 1/2 cream)
Put all in sauce pan, bring to boil and simmer 10 min, stirring
frequently, take off burner

1/4c. Shredded Unsweetened Coconut
Stir in coconut to above

Scoop Carmel Topping onto Cookies, then spread chocolate topping with the edge of knife in thin lines onto cookie, sprinkle more coconut if desired, put back in fridge to set, or eat immediately. Makes 16 Cookies. Double everything if you want to make more!