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The Best Gluten Free Chocolate Chip Cookies

30 Jun

You may not be aware of this but I know a thing or two about cookies. I had a cookie company a few years ago and made delicious cookies for coffee shops. Before starting my gluten free diet chocolate chip cookies were always my favorite. And though I have had many gluten free desserts, I had not had a good chocolate chip cookie, until now. I know that claiming these are “the best” gluten free chocolate chip cookies is a bold move. But give these cookies to anyone and I doubt they would be able to tell they are gluten free. These cookies really are the closest to conventional flour cookies I have had.

Use an ice cream scoop to ensure that cookies are all the same size and shape, which allows for even baking.

These cookies have the perfect combination of crispy outside and chewy inside.

Try these cookies, you will thank me!

The Best Gluten Free Chocolate Chip Cookies

adapted from Alton Brown’s gluten free chocolate chip cookies

makes 24 cookies


  • 2 sticks butter, melted
  • 2 cup brown rice flour
  • 1/4 cup gluten free cornstarch
  • 2 tablespoon tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup evaporated cane juice
  • 1 1/4 cup light brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoon almond milk
  • 2 teaspoon vanilla bean paste or vanilla
  • 1 heaping cup semisweet chocolate chips


Preheat oven to 375 degrees. Prepare 2 baking sheets lined with parchment paper.

  1. Pour melted butter in a stand mixer bowl or a large mixing bowl. Using the paddle attachment beat the melted butter while adding in both sugars. Beat until completely creamy.
  2. In a separate small bowl sift together the rice flour, corn starch, tapioca flour, xanthan gum, salt and baking soda.
  3. Add eggs in one at a time while the mixer is on low speed. Then add in milk and vanilla, mix a full minute.
  4. Slowly start adding the flours, mixing until completely combined.
  5. Add chocolate chips and stir to combine.
  6. Using an ice cream scoop or a tablespoon place rounded dough balls on prepared cookie sheet. Leave 2 inches between each cookie.
  7. Bake for 6 minutes, rotate cookie sheets and bake another 6 minutes or until cookies are golden brown on the edges.
  8. Remove from oven, let cookies sit on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  9. Try not to eat them all in one day.

Healthy Brownie Bites

27 May

After a very long hiatus, I am back with lots of new healthy recipes to share. I have spent my time away traveling, gardening, and of course, cooking!

This new recipe came to me after experimenting with homemade Larabars. I wanted something healthy with no processed sugar but a great chocolate kick, these delicious Brownie Bites are what I came up with.

These no bake brownie bites are powered by the goodness of pecans, walnuts, dates, and coconut.

Process nuts, dates, and coconut until finely ground.

Once nuts are processed add in vanilla bean paste or vanilla extract, cocoa powder, and water. Process these until the whole mixture becomes a well combined paste.

Form the brownie batter into small balls and roll in coconut until thoroughly coated.

These brownie bites are a quick and easy guilt free treat!

Healthy Brownie Bites

(makes approximately 24 1″ inch balls)

  • 3/4 cup pitted Dates; roughly chopped
  • 3/4 cup pecans
  • 3/4 cup walnuts
  • 1/2 cup shredded unsweetened coconut
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1/2 cup Dutch processed cocoa powder or all natural cocoa powder
  • 2 tablespoon water
  • 1/2 cup unsweetened shredded coconut; for garnishing.


  1. Add dates, pecans, walnuts and coconut to food processor, pulse until finely chopped.
  2. Add to nut mixture, vanilla bean paste, cocoa, and water; then, pulse until all ingredients form a dough. Add more water if the mixture still looks dry.
  3. Remove the dough from the food processor and form into 1” inch balls.
  4. Roll the balls in a bowl of shredded coconut to coat.
  5. Place coated balls in the refrigerator for at least an hour before serving.
  6. Keep chilled balls in an airtight container in the refrigerator for up to a week, if they last that long. 🙂

Healthy Pumpkin Spice Muffins

7 Nov

When I think of fall I think of warm soups, squash, and pumpkin bread. I really love pumpkin bread, but sometimes it can feel a little heavy. The addition of Greek yogurt makes these muffins almost spongy. These muffins though are light, fluffy, and healthy.

Like most muffins, these can easily be made into a quick bread by pouring the batter into a loaf pan or two. These muffins are so easy to make, and so delicious.

Using a scooper to deposit dough into muffin pans is a great way to evenly divide the dough and avoid making a mess.

A small sprinkling of brown sugar, cinnamon and turbinado sugar ( Sugar in the Raw) on top of each muffin gives them a little crunch on top.

With less than 150 calories per muffin, these are the perfect snack, anytime!

Healthy Pumpkin Spice Muffins

adapted from cooking light recipe

Makes 24 muffins

2 3/4 cup all-purpose flour

1 cup evaporated cane juice or white sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1 cup canned pumpkin

3/4 cup non-fat Greek yogurt

1/3 cup fat-free milk

1/4 cup vegetable oil

1 egg

1 egg white

topping :

1 tablespoon turbinado sugar ( sugar in the raw)

1teaspoon cinnamon

1 teaspoon brown sugar

  1. Preheat oven to 375 degrees. Line two muffins with cupcake liners, or spray with non-stick cooking spray.
  2. Combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice and salt in a medium bowl. Stir to combine dry ingredients. Set aside.
  3. In a separate bowl combine pumpkin, Greek yogurt, milk, egg, egg white, and oil. Stir until completely combined.
  4. Slowly add the dry ingredients to the pumpkin mixture, stirring just until evenly moist.
  5. Spoon or use a scooper to evenly deposit batter into muffin pans.
  6. Combine turbinado sugar, cinnamon, and brown sugar in a small bowl. Sprinkle sugar mixture on the tops of the muffins.
  7. Place muffins on the center rack of the oven for 25 minutes or until muffins spring back when touched. Remove muffins from pan immediately and cool on a wire rack.

My Healthy Apple Crisp

16 Oct

It’s Apple season!!! Gala, Pink Lady, Sweetango, McIntosh, Jazz, and Granny Smith; oh my. It’s Apple season!!! Being apple season, I dusted off my go to apple crisp recipe. I was shocked at how much sugar was in it 1 1/2 cups!!!

My old recipe also contained 1 stick of butter! I revamped almost every aspect of the old recipe and made it equally as delicious but with a fraction of the calories.

There is only 3 tablespoons of sugar in the entire recipe. And only 3 tablespoons of butter!

I have to admit though that the main reason I wanted to make apple crisp is because I just bought the adorable Le Creuset ramekins.

These individual apple crisps are not just adorable, but are perfect portion control.

I choose Gala apples for this crisp, because I had Gala on hand. Any apple will work in an apple crisp.

These are delicious straight out of the oven or top with ice cream if you are feeling naughty.

My Healthy Apple Crisp

4 medium Apples, peeled, cored and thinly sliced

1 small lemon, juiced

2 teaspoons vanilla

1 1/2 teaspoons cinnamon

1/2 teaspoons ginger

1/2 teaspoons nutmeg

2 tablespoons evaporated cane juice or white sugar

1/2 cup water


1 cup rolled oats

2 tablespoons whole wheat flour or all-purpose flour

1 teaspoon cinnamon

1 tablespoon brown sugar

3 tablespoons butter, melted

1 teaspoon sea salt

  1. Preheat oven to 350 degrees.
  2. Combine apples, lemon juice and water in a large bowl. Toss to coat apples.
  3. Add spices and sugar to evenly coat apples. Set aside.
  4. In a separate bowl, combine oats, cinnamon, sugar, salt, and flour; mix lightly with fork. then add melted butter. Stir till crumbly.
  5. Place apples either in the bottom of  6 small ramekins or an 8 * 8 pan. Pour remaining liquid evenly over apples.
  6. Top with oat crumbles.
  7. Bake in preheated oven for 35- 40 minutes, or until brown and crisp on top.
  8. Cool 5 minutes before serving. Top with a scoop of vanilla or caramel ice cream if desired.