Gluten-free, Original Creations, Refined sugar-free, Sweets

Salted Dark Chocolate Chip Cookies


After a rather long hiatus, I realized how I missed cooking, baking, and posting on this little blog.  I’m getting back into the swing of things by bringing you Salted Dark Chocolate Chip Cookies with a twist. They’re surprising light and fluffy, with that salted dark chocolate flavor, of course. These cookies are the result of a successful experiment; they proved their deliciousness, despite a unique texture, when I brought them to a Superbowl party and they were gone in a flash.


I’ve established that they’re tasty, but there’s something else I should tell you- they’re made with just eggs, almond butter, maple syrup, chocolate, and a little salt. A simple, healthier take on a classic.

I immediately thought I’d messed up when I saw how thin the batter was. Soon though, I realized that the batter will not look like normal cookie batter, and the cookies will not have the texture of a normal cookie. And, I’m totally ok with that because they’re awesome. As you can see, I struggled at first to get them onto the cookie sheet….. Tip #1: Give them lots of room on the cookie sheet.


You’ll Need:
1 cup creamy almond butter
2 tsp vanilla extract
1/3 cup maple syrup
1 egg
1/2 tsp sea salt
Coarse salt for sprinkling
1/2 tsp baking soda
Your favorite dark chocolate bar, coarsely chopped and divided

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine together almond butter, maple syrup, egg, vanilla, baking soda, and salt until smooth. Fold in 1/3 cup of chocolate chunks.
3. Drop tablespoon sized balls of dough onto a baking sheet lined with parchment paper, top each cookies with extra chocolate pieces. Bake for 10-12 minutes or until cookies turn a slight golden brown underneath. They will come out pale on top and puffy. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool entirely. Repeat with remaining dough. Makes roughly 18 cookies.


Gluten-free, Refined sugar-free, Sweets, Uncategorized

Almond Shortbread with Almond-Coconut Frosting

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The combination of spring and Easter weekend inspired me to bake these tasty little cookies. I had to use my chick cookie-cutter, pink frosting, and rainbow sprinkles, for obvious reasons. There are lots of photos to show you exactly the process I went through to make these babies. It’s good to note that they don’t contain refined sugar (except for the sprinkles). I used agave nectar for both the cookies and the frosting. More photos and the recipe after the jump!

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These were inspired by Dorie Greenspan’s Honey-Almond Fig Tart, featured in her James Beard award-winning book, “Baking From My Home To Yours”.

This recipe is gluten and refined-sugar free. And, did I mention that they are absolutely delicious? I love eating these for breakfast and/or as a snack. Slice one in half, add some almond butter, and you’re good to go!

Recipe after the jump

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Breakfast, Gluten-free, Original Creations, Refined sugar-free, Snacks, Sweets

Honey Almond Fig Muffins


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Coconut & dark chocolate in one wonderful, semi-healthy cookie. I’m going to warn you, these will go extremely quickly….

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Gluten-free, Refined sugar-free, Sweets

Coconut Chocolate Chip Cookies