Gluten-Free macadamia nut Chocolate Chip Cookies

 

Gluten-Free macadamia nut Chocolate Chip Cookies

Gluten-free peanut butter chocolate chip cookies made refined sugar-free with coconut sugar

PREP TIME10 minutes

COOK TIME12 minutes

CHILL TIME30 minutes

TOTAL TIME52 minutes

Ingredients

• 1/2 cup ghee, or butter or coconut oil
• 1/2 cup coconut sugar
• 2 Tbsp pure maple syrup
• 1/2 cup creamy macadamia nut butter
• 2 tsp pure vanilla extract
• 1 large egg replacer
• 1 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon, optional
• 1 dark chocolate bar, chopped
• coarse sea salt, for sprinkling, optional

Instructions

1. Add the ghee (or butter or coconut oil) to a stand mixer fitted with the paddle attachment, along with the coconut sugar and pure maple syrup. Beat on medium-high speed until the ghee is creamy and fluffy. 
2. Add in the peanut butter and vanilla extract and mix until combined. Add the egg and beat just until combined. 
3. In a separate bowl, stir together the flour baking powder, and sea salt (and cinnamon if adding). Pour the flour mixture into the stand mixer and beat until dough forms. Beat in the chopped dark chocolate bar. Refrigerate dough at least 30 minutes (up to 2 days) to allow dough to set up. 
4. When ready to bake the cookies, preheat the oven to 350 degrees F. 
5. Scoop spoonfuls of dough onto a large baking sheet - I use a small ice cream scooper for perfect-sized cookies. 
6. Bake 8 to 15 minutes, until cookies reach desired level of crisp. I bake mine for 12 minutes, turn off the oven and allow the cookies to sit in the warm oven another 3 to 5 minutes. 
7. Allow cookies to cool 10 minutes. Sprinkle cookies with coarse sea salt and enjoy! 

Ghee Chocolate Chip Cookies

 

Ghee Chocolate Chip Cookies

These gluten free Ghee Chocolate Chip Cookies and are made with ingredients such as almond four, coconut sugar and ghee. They are soft, pillowy and delicious!

PREP TIME 5 mins

COOK TIME 15 mins

COURSE Dessert

SERVINGS 7 cookies

INGREDIENTS

  

• 1 ¼ cups gluten free oat flour
• 1 tbsp macadamnia flour 
• 2 tbsp gluten free all purposeflour 
• 1 ½ tsp baking powder (gluten-free)
• 1 tsp vanilla 
• ⅓ cup coconut sugar
• ¼ cup softened ghee
• 1 tbsp maple syrup
• 1 egg replacer
• ⅓ cup dark chocolate chips
• flaky sea salt - optional

INSTRUCTIONS

 

• In a mixing bowl, combine oat flour, almond flour, baking powder, vanilla, coconut sugar, ghee, maple syrup, an egg and chocolate chips.
• Use a large cookie scoop to scoop the cookie dough. Roll the dough into balls, press to form round disks and place onto a sheet pan lined with parchment paper.
• Bake the cookies for 9-15 min. in a 350 degrees F oven. Allow the cookies to cool on a wire cooling rack before enjoying. Optional: sprinkle the cookies with sea salt.

SWEET CHERRY & COCONUT SEMIFREDDO WITH PISTACHIOS

 

Ingredients:

• 1/2 cup (75 g) shelled pistachios, roasted and unsalted
• 1 cup (150 g) sweet cherries, pitted and chopped coarsely, plus extra to serve
• 2 (51/2-ounce/160 g) cans coconut cream, chilled overnight
• 3 tablespoons honey or maple syrup or agave nectar 

Directions:

Line an 8-by-4 loaf pan or (or smaller) freezer-proof container with waxed paper.

Coarsely mash the cherries with a fork. Shell the nuts, then coarsely chop. Scrape the thick layer of coconut cream into a bowl.

Discard 1 tablespoon coconut water from each can, then add the remaining water to the bowl. Beat until thickened and soft peaks form. Beat in the honey (or maple syrup or agave nectar) and add one or two drops of rose extract, if desired.

Gently stir in the pistachios and cherries and spread the mixture into the prepared pan. Spread the surface level and freeze for at least 4 hours or overnight until firm.

If frozen overnight, transfer the semifreddo to the refrigerator 1 hour before serving. Invert onto a plate or board and peel away the plastic wrap. Cut into slices and serve scattered with extra cherries. Recipe makes 6 servings at 3/4 cups each. 

Nutrition (per serving): Calories: 184; Total Fat: 14g; Saturated Fat: 8g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 9mg; Carbohydrate: 13g; Dietary Fiber: 1g; Sugar: 7g; Protein: 2g