chocolate chip cookies _ good n tried

 

Ingredients

• ▢ 1 stick butter, ½ cup
• ▢ 1 tablespoon milk, or almond milk
• ▢ ¾ cup brown sugar
• ▢ ¼ cup white sugar
• ▢ 1 egg
• ▢ 2 teaspoons vanilla
• ▢ 1 ⅓ cups gluten-free all-purpose flour (I highly recommend this brand for best results - be sure to get one that contains xanthan gum), 7.5 ounces 
• ▢ ¼ cup almond flour, 1 ounce 
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup chocolate chips
• ▢ Sea salt for sprinkling, optional

Instructions

• In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
• Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
• Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
• Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
• Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
• Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

gluten free muffins

 

• 2 medium to large ripe bananas, should have about 1 cup mashed
• ½ cup non-dairy milk
• 1 tablespoon apple cider vinegar
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• ¼ cup creamy peanut butter
• 2 cups rolled oats
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dark chocolate chips, see notes

INSTRUCTIONS

• Preheat the oven to 350°F. Grease or line a muffin tin for 9 muffins then set aside.
• In the bowl of a blender, add the wet ingredients first (bananas, milk, vinegar, syrup and peanut butter). Blend until smooth. Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
• Pour the batter into the muffin tin filling each about 3/4 of the way full. Bake in the oven for 20-25 minutes, or until golden brown around the edges. Allow to cool completely then serve and enjoy!