Flourless Double Chocolate Almond Butter Cookies

 Hello!

I have a recipe for delicious flourless, gluten-free, paleo, vegan COOKIES!

I have been gluten-free for a long, long time and as I am sure you know, that cuts your dessert options in half. On top of that, I try to avoid any processed flours and to be honest, I haven’t found a cookie recipe using coconut, almond, or oat flour that I really like. So when I stumbled upon this recipe from Detoxinista for almond butter blondies, I couldn’t wait to try it! After a successful batch, I got inspired to turn the recipe into double chocolate chip cookies! Yum!

I made one batch of peanut butter cookies and one batch of almond butter cookies. For the almond butter cookies I used cacao powder to make them double chocolate chip! Just use your own cookie preferences to figure out what is best for you!

Let’s get into the recipe:

INGREDIENTS

DIRECTIONS

  1. Start by preheating your oven to 180 degrees C or 375 degrees F.
  2. In a mixing bowl, mix together your water, chia seeds and vanilla. Give this a few minutes to turn into a gel like consistency.
  3. Once you have your chia egg ready, add in the rest of your ingredients and mix well.
  4. Form cookies on a lined baking sheet and place your toppings over top.
  5. Bake the cookies for 8-10 minutes and then let them cool for at least 10 minutes.
  6. Dig in!

Servings: Makes 6-8 cookies
Prep & Cook time: 15 minutes

Hope you try this one out, and can’t express how good this little cooks are!

Majken

Original Recipe: Detoxinista

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Vegan & Gluten Free “White Bread”

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It’s Bread Making Time!

Recently, I was lucky enough to be given a bread maker by my lovely grandmother. It only took a day and I started to use it. Mitch and I have been buying gluten-free, vegan bread for a long time and it is expensive so we were excited to see how this machine could possibly save us some cash!

First off, I tried a recipe from the handbook the handbook the machine came with. It was for french bread, yum right? Well, it came out not so yum. It came out as a doughy, dense brick. But, practice makes perfect so around 14 hours later I tried again. This time I followed the directions on the back of the gluten free bread flour I used (duh), I will link the bread mix here, it is Pamela’s, I was really impressed by this product! The recipe I used was for “EGG-FREE BREAD”, I will have the recipe below. It says not to use the bread maker but it worked out really well with the bread maker (I actually didn’t realize it said this until after…).

Pamela’s Gluten-free and “EGG-FREE BREAD”

  • 3 1/2 cups of Pamela’s Bread Mix
  • 1 1/2 cups of warm water
  • 1/4 cup of oil (I used olive oil)
  • Prepared egg replacer equal to 3 eggs
  • 2 1/4 teaspoons of active dry yeast

I placed all the ingredients into the baking pan and turned on the bread maker and used the settings for white bread. If you do not have a bread maker you can follow the instructions on the bag, which I will have pictured below.

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The bread came out so moist, and fluffy and had a good squish if you know what I mean! I am so excited to finally have figured out how to make gluten-free and vegan bread and I am definitely going to be experimenting even more in the future 🙂

Thanks for reading and I hope you give this one a try! Happy baking!

Majken

 

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