Tag Archives: Gluten Free Baking

Decadent Chocolate, Chocolate Chip Avocado Cookies – Gluten Free!


chocolate indulgence Avocado Cookies Gluten Free

Decadent Chocolate, Chocolate Chip Avocado Cookies are a healthier way to satisfy a chocolate craving! These cookies are fudgy and satisfying! Did you know you can make cookies with ripe avocado instead of butter? Yup, you can supercharge your cookies with avocado and still get the buttery texture! These also have the benefits of antioxidant rich cacao powder, and natural maple syrup to sweeten them. I used quinoa flakes in this recipe as well, which have protein and fiber.

Chocolate Avocado Chip Cookies

You may have noticed I don’t have many recipes lately using almond flour. That is because I developed a sensitivity to them, so I have been experimenting outside of the grain-free realm and seeing what I tolerate and feel good eating! As my gut has healed, I am able to eat high quality dairy like organic yogurt and hard aged cheeses, quinoa, legumes, and rice. So you will see more recipes with these ingredients in the future!

Chocolate Avocado Gluten Free Cookies

Back to these fudgy cookies! They are clean eating, taste indulgent, but are a much healthier sweet treat!

Chocolate, Chocolate Chip Avocado Cookies – Gluten Free

Ingredients:

1 Ripe Avocado

1/2 Cup Cacao Powder

1/2 Cup of Maple Syrup

1/3 Cup of Quinoa Flakes (like these)

2 Tablespoons of Ground Flax Seed

1 Egg

1 Tablespoon of Coconut Flour

1 Teaspoon of Vanilla Extract

1 Teaspoon of Ground Cinnamon

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/2 Cup of Dark Chocolate Chips (I used Enjoy Life Brand)

Directions:

Preheat your oven to 350º Degrees F.

In a medium bowl, mash your ripe avocado, then blend with a hand-held electric mixer. Add the maple syrup, vanilla, and egg, and blend thoroughly with the avocado. Sift together the cocoa powder, quinoa flakes, flax, coconut flour, cinnamon, baking soda and salt. Add the dry ingredients to the avocado mixture, and blend with your mixer for one minute. Let the batter sit for five minutes to thicken.

Lay out a large cookie sheet covered with parchment paper, and measure your chocolate chips. Scoop the dough into twelve heaping tablespoon sized round balls. I used a mounded cookie scoop. With wet fingers, press the cookies to an even thickness about an inch thick. Sprinkle the chocolate chips evenly over the tops of the cookies. Bake for approximately 12 minutes until cookies are set all the way to the middle. Cool and eat!

Makes one dozen.

Chocolate Chocolate Chip Avocado Cookies on a Tray

Gluten Free Decadent Chocolate, Chocolate Chip Avocado Cookies! A Healthier way to indulge a chocolate craving! These cookies are fudgy and delicious!

Pumpkin Spice Muffins with Chocolate Chips and Raisins – (Toddler Approved!)


Happy Fall Y’all! It’s officially here, and I have a new Pumpkin Spice Muffin recipe for you with Chocolate Chips and Raisins that is grain free and Toddler Approved! My Grandson, Theodore, was here yesterday when I was testing them, and he LOVES them! Look at the pictures of him enjoying one below! 🙂 These muffins are sweetened with maple syrup, have healthy olive oil in them, pumpkin, raisins, spices, and my favorite allergen free dark chocolate chips!

Pumpkin Spice Muffins with Chocolate Chips and Raisins - Grain Free

Here is my little grandson who is 13 months old eating one. He was saying “Mmmmmm!” as he ate it!

Toddler Grandson Enjoying a Pumpkin Spice Chocolate Chip Muffin baked by Mimi

Yup, he totally loved them!

Toddler Approved Pumpkin Spice Muffins with Chocolate Chips and Raisins

Healthy muffins are great to have on hand, so I like that this recipe makes a larger batch. You can also freeze half of them.

Pumpkin Spice Muffins with Chocolate Chips and Raisins Toddler Approved!

Pumpkin Spice Muffin - halved

Pumpkin Spice Muffins with Chocolate Chips and Raisins (Toddler Approved!)

Preheat your oven to 350º degrees F. Lay out two muffin pans with muffin wrappers. I like these unbleached natural baking cups. They never stick and there are no dyes in them. This recipe makes 17 muffins.

Ingredients For The Batter:

6 Pastured Eggs

1 Can of Pumpkin (I use this organic brand)

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Pure Maple Syrup

1/2 Cup of Raisins

1/2 Cup of Dark Chocolate Chips (I use this allergen free brand that is delicious!)

1 Teaspoon Vanilla Extract

1 Teaspoon Fresh Lemon Juice

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Ground Ginger

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Ground Cloves

a pinch of Nutmeg or Mace

Ingredients for the Topping:

1/3 Cup of Raisins

1/3 Cup of Dark Chocolate Chips

Directions:

In a large mixing bowl, add the eggs, pumpkin, olive oil, maple syrup, vanilla and lemon juice. Beat with a hand held electric mixer until combined. Add the coconut flour, salt, spices and baking soda, and blend for two minutes. Fold in 1/2 cup of raisins and 1/2 cup of dark chocolate chips.

Scoop the batter with a muffin scoop into your prepared muffin pan. In a small bowl, mix together the raisins and chocolate chips. Then, sprinkle evenly on top of the muffins. tap very gently into the batter.

Bake in your preheated oven for 25 minutes, or until the tops spring bake when touched.

Remove from the oven, and cool for five minutes, then remove from the muffin tins and cool completely on a wire rack.

Enjoy these delicious pumpkin spice treats, and share them with those you love! 🙂

Sam

Pumpkin Spice Muffins with Chocolate Chips and Raisins - Gluten Free

 

 

 

 

 

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