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Chocolate Cookies: Oil, sugar and gluten free
This chocolate cookie recipe is sweet and moist—not crumbly and bland like many gluten free recipes. Yet, there is no added sugar or oil! The pureed dates and walnuts create a candied, rich flavor. And each serving has 8 grams of fiber and 9 grams of protein, so technically, they don't even qualify as a "dessert."
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Add all ingredients except the flour and chocolate chips to the blender. Blend until creamy and smooth.
  3. In a mixing bowl, combine puree with 3/4 cup almond flour and chocolate chips. I've tried this recipe with coconut and chickpea flours and they are good too. Batter should be fairly wet, so if substituting another flour, you may need to adjust the amount.
  4. If baking traditional cookies, scoop cookie dough onto a baking sheet lined with parchment paper. Flatten a bit—these don't spread; if you bake balls, you get balls (and that is good too!) If baking in cast iron, ensure skillet is seasoned to avoid sticking. Rub skillet with a little coconut oil if in doubt.
  5. Bake for 10-12 minutes.
Recipe Notes

All chocolate chips are not created equal. Look for a high-cacao content. Kroger has organic chunks that are 72 percent cacao, with 2 grams of fiber and 1 gram of protein per tablespoon. This matters if you are watching your sugar.

If you like these, check out my fudge brownie recipe that also uses medjool dates and walnuts.

Fudge Brownies

Cauliflower Crust Pizza

Cauliflower crust pizza sounds like a concept better left unexplored. I’ll admit it. But when a friend made it for our family, it had a flavor that was unexpectedly remarkable. Cauliflower crust stands alone before you even add the “pizza”. But it was messy; breaking apart into gooey delicious chunks.

I researched tons of cauliflower crust pizza recipes, and they presented several challenges. They require egg and cheese. I tried substituting flax seed and vegan cheese; and was able to reproduce the flavor and texture. But the crust wasn’t something you could pick up with your hands. It was delicious and worth the effort, but I kept playing with it, eventually adding a gluten free baking mix.

I’d like to say the 3rd time was the charm, but I stopped counting after ten. But what I can say is that the hard work payed off, and I’ve got two variations of OUTSTANDING cauliflower pizza crust. Bon Appetite!

I cook everything to scale for an army, so feel free to cut this recipe in half. OR,  freeze what you don’t use for easy access to future fast food.

 

cauliflowercrust

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