Tag Archive | gluten free cookies

Peanut Brownie Bites- Gluten Free, Grain Free, Dairy Free, & Delicious!

One of my biggest challenges in my quest for delicious grain free & dairy free food is always dessert! Even when I was only grain free, most of my desserts used dairy; because who needs grain if you can have amazing homemade whipped cream?  But after being diagnosed with an allergy to casein, the protein in dairy, I had no choice but to learn to make grain free, dairy free desserts!

chocolate truffle

Out of desperation came inspiration! I started by checking out recipes that others had created, and I even made a few. Sometimes I find that specialized desserts tend to please a more sophisticated pallet than my own. In my house, a grain free recipe has to taste as delectable as any grain based treat!  It has to be the type of dessert that your average Joe would enjoy.   It must be total comfort food!  Otherwise it’s not something my husband, Frank,  will even dare to try.

The recipe that follows has been tested on numerous grain lovers, skeptics, and “I don’t do  gluten free” snobs! It has been approved by all, and has also been requested to appear at our annual 4th of July party. My favorite thing about this recipe is that it can be made ahead of time and kept fresh in the freezer for when I have that spur of the moment chocolate craving! I hope your family will enjoy it as much as mine already has.


2cups dates

2 cups peanuts

2 heaping T coconut oil

¼ cup organic cocoa powder

1t vanilla extract

12 oz chocolate chips (dairy free & gluten free)

In a food processor, chop dates and peanuts until mealy.


Add coconut oil, vanilla extract, and cocoa powder.


Blend until a dough like consistency forms. Melt chocolate chips in a double boiler. While chocolate chips melt, line a tray with parchment paper and roll dough into one inch balls. Flash freeze dough balls for 5 minutes. Remove tray from freezer and dip dough balls in melted chocolate. Return to freezer to let chocolate set. In less than 45 minutes, you’ll have enough peanut brownie bites to satisfy even the largest party crowd! The Peanut Brownie Bites can be stored in the freezer for up to a month when kept in a well-sealed container.  Recipe makes 4-5 dozen bites!

Peanuty Brownie Bites!  Grain Free, Gluten Free, Dairy Free and Delicious!

Peanuty Brownie Bites! Grain Free, Gluten Free, Dairy Free and Delicious!

Grain Free Chocolate Chip Cookies!

Well, it happened, I turned 29 again.  This year, I’m celebrating the 15 pounds I’ve lost since my last birthday, the improvements in my general health since last year, and all the knowledge I’ve gained in the past year!  I was blessed to celebrate my birthday with my husband, family, and friends this week.  There was great company, excellent food, and most of all there were cookies that I could actually eat!


If you’re grain free, then you know how the world seems to brighten when you can enjoy grain free treats that don’t taste like they’re grain free at all!  The first batch of cookies was courtesy of my amazing aunt.   After we enjoyed a birthday dinner, she told me she had a treat for me.  While out shopping, she stumbled upon a cookie mix from XO baking Co, and was delighted to find that these cookies were not only gluten free, but also grain free!  We enjoyed the cookies and decided we should absolutely try and find the mix again.

When I tried to locate the mix on line I immediately had sticker shock!  While I will probably order a few packages of the mix to keep on hand for times when I don’t feel like baking cookies from scratch, it’s certainly not a price I want to pay weekly to keep my sweet tooth happy.  So obviously, I’m not going to do without cookies.  I’ll just have to come up with a recipe that I can make from scratch!

Last night we were having guests over, so it was a perfect time to try out a new recipe.  I’ve been working on a new grain free flour blend, one that’s a bit liter than the first.  I’ve used it in baking my bread and it’s worked very well.  To look at this flour, it’s hard to distinguish it from white four at all.  It does have a different taste when it is uncooked, but once heated to boiling temperatures, the taste disappears and you’d swear you’re eating something made with white flour. I decided it was time to try baking some cookies with this new flour.

chcolate chip cookie bars

The result was happy guests who said the cookie bars were pretty much indistinguishable from grain based baked goods.  If the grain lovers go for seconds, I’m pretty sure the recipe’s a keeper.

Wet Ingredients:

2 eggs (or 2T flax seed plus 6T warm water)

1 cup butter or coconut oil

¾ cup white sugar

¾ cup brown sugar

1t vanilla


Dry Ingredients:

1 3/4 cup my grain free flour blend (Mix A)

1t baking soda

1t xanthum gum

12 oz chocolate chips

Preheat oven to 375 degrees.  Cream butter and sugar using an electric mixer.  Add eggs and vanilla and blend well.  Mix in my grain free flour blend.  When well blended, stir in in xanthum gum and baking soda.  Stir in chocolate chips.  Spoon batter into an 8x 10 inch baking pan and bake for 20-25 minutes.  Bars are done when a knife is inserted to center and comes out clean.  Cool until room temperature then slice into 1 inch bars.

Even a grain free girl needs cookies!

Special thanks to Meara for sharing this recipe.  It got my mouth watering right away, oh the possibilities!

I was born with a sweet tooth.  Chocolate, cake, ice cream, candy, cookies, bark, cupcakes, canoli, zeppole, pies, pastries, you name it, I love it.  Oh.  I recently found myself forbidden from eating anything with grains.  Not good.

I learned that if I were going to cheat then I’d cheat on dessert.   Of course this also meant I’d gain two pounds from half a slice of cake.  I’d end up puffy, bloated, fatigued, and extra hungry the next day.  Not a desirable way to live.  I spent Thanksgiving drooling over the delicious desserts I couldn’t have.

Even though I made some cookies from a gluten free mix, they tasted way too much like garbanzo beans.  Cookies are not supposed to taste like beans!

I’ve tried mixes, and various recipes, but the best one I’ve found so far has come to me from a follower named MeaIMG_0377[1]ra.


– 2 1/2 cups almond flour

– 2 tablespoons coconut flour

– 2/3 cups unsweetened shredded coconut

– 1 teaspoon baking soda

– 1/2 cup coconut oil (melted)

– 1/4 cup RAW honey (melted)

– 3 whisked eggs (include yolks)

– 1 tablespoon vanilla extract

– 2/3 cup roasted macadamia nuts

– 2/3 cup chocolate chips

– 1/4 teaspoon sea salt


1. Preheat oven to 350 degrees.
2. Cover baking sheets with aluminum foil and set aside.
3. Mix dry ingredients together (almond flour, coconut flour, shredded coconut, baking soda, sea salt)
4. Mix wet ingredients together (coconut oil, honey, eggs, vanilla extract) Make sure your coconut oil isn’t too hot or it will cook the eggs.
5. Pour wet ingredients into your dry ingredients and mix well. (Do this quickly, as coconut oil will rapidly return to its solid state if room temp is below 76 degrees).
6. Fold in macadamia nuts and chocolate chips to mixture.
7. Grab 2 tablespoons worth of mixture and turn mixture into a ball. Place on baking sheet and flatten the ball mixture with your hand (to create a cookie shape). (I used a 1 tablespoon cookie scoop for this.  I
8. Once mixture is all gone and cookies are ready to be baked, place baking sheets in the oven for about 18-20 minutes [Check at around minute 16 to make sure bottom of cookies are not burning]
9. Let cool and enjoy! So yummy!

* Makes 18-20 Chocolate Chip n’ Macadamia Nut Cookies

Perfectly browned and delicious!  I almost ate a dozen making sure they were safe for everyone!

Perfectly browned and delicious! I almost ate a dozen making sure they were safe for everyone!

* Nutritional Information (per cookie): 270 calories; 21g fat; 14g carbohydrates; 4g protein.

My variations:

I never make a recipe by following all the directions.  What fun would that be?  The frugal girl who will keep her grocery budget below $60 per week or die trying does not approve of running out to buy ingredients for one recipe.  I happened to have craisins  on hand, so I decided to use them instead of macadamia nuts.

I like the idea of using this recipe as a basic recipe and substituting other ingredients in place of the nuts and chocolate chips.  The guinea pigs who I shared this recipe with agreed that with some cinnamon and raisins this recipe would make a killer substitute for oatmeal cookies.  Hope you enjoy it!  If you make this recipe, let us know and post a pic if you can!

Happy Grain Free Baking!