This recipe for egg-free Paleo chocolate chip cookies is both simple and tasty. It’s a go-to recipe at my house when we want something sweet without too much effort.Read More
These gluten free cookie dough bites are a family favorite. Nuts, chocolate, no bake–what could be better?Read More
Since artificial food coloring is bad news and making it myself seemed like a big hassle, we simply didn’t use frosting for a few years (with the exception of this 2-ingredient chocolate ganache, which I highly recommend).
…Until I discovered how not intimidating it is to make your own natural food coloring…with real food ingredients!Read More
Fall is in the air, which of course makes us want to bake all sorts of pumpkin goodies. Here’s a healthy version of one of my all-time favorite pumpkin treats: Pumpkin Chocolate Chip Cookies. Sweetened with honey, liquid stevia and mashed banana, these pumpkin cookies are free of refined sugar as well as gluten. Almond flour packs a nutritional punch and orange extract (or essential oil!) rounds out the flavor.
Happy fall, y’all!
I may or may not have eaten four of these the other night. In under an hour.
Not only are these cookies oh-so-delicious, they’re also free of gluten, sugar (except for the sugar in the chocolate chips) and eggs. Almond flour makes them especially nutritious, which is what I may or may not have told myself as I ate (or did not eat) those four cookies. As well as the four that I may or may not have eaten the next day.
This is my go-to cake here at the Yankee Homestead. We’re chocaholics around here, and this recipe fits the bill.
A few notes:
- When I want a cake, I do use the eggs. (I’m experimenting with adding them back into my diet).
- For the cake version, I usually double the recipe and use a 9 x 13 pan or muffin tins (for cupcakes).
- This cake is AWESOME with berries–either fresh or cooked, like these Cooked Frozen Berries.
- For the ganache, I use canned coconut milk.
- When we want cookies that taste like brownie bites, I use the flaxseed egg-substitution. Mr. Native Texan LOVES these! And this should be obvious, but I form cookies and bake them on a cookie sheet, instead of pouring the batter into a pan.
- I’m suspicious of xylitol, so I always decrease the amount by half and add some liquid vanilla stevia. (I’m pretty sure that xylitol causes “gastrointestinal distress” for a few of my family members. In fact, most packages of xylitol bear some sort of warning along the lines of “may cause slight laxative effect.” So I recommend going easy on the xylitol until you know how it affects your family).
- My favorite almond flour comes from Honeyville Food Products. I buy it 25 pounds at a time, which is the most economical. Check out this post for more details: Almond Flour: a GF girl’s best friend.