Chewy, Gluten Free Peanut Butter Chocolate Chip COOKIES!

I found my new cookie staple: chewy, gluten-free peanut butter chocolate chip cookies. Yes, I married everything great about all the cookies. No, I don’t feel bad about it. These gems are the perfect chewiness (is that a word!??!) and are completely satisfying. Plus, I didn’t even need my mixer to make them! It was simple enough to mix up by hand in about 5 minutes.

As usual, I keep the sugar to a minimum because that helps me stay emotionally stable and my hubs feels better without gluten, so we try and keep as many things around here as gluten-free  as possible.

Some notes on ingredients:

  • I used gluten free rolled oats, but use whatever works for your family.
  • Use Adam’s natural peanut butter. Public service announcement + helpful tip: please stop using peanut butter with sugar and trans-fats. If you love sweet peanut butter, sweeten your own with maple syrup!
  • Coconut palm sugar is the perfect replacement for refined sugar. You can sub it 1:1 in any recipe. It adds a delightful caramel flavour, as well as minerals that you won’t find in refined sugar.
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On to the recipe!

Chewy Gluten Free Peanut Butter Chocolate Chip Cookies

The only cookie you'll always want to have on hand. 

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies

Ingredients

  • 1 cup old fashioned rolled oats
  • 1/2 cup coconut palm sugar
  • 1 tsp baking powder
  • 1/4 tsp vanilla powder (use 1/2 tsp if using vanilla extract)
  • 1/4 tsp sea salt
  • 1 egg
  • 1/2 cup natural peanut butter
  • 2 tbsp honey
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat oven to 350

  2. Line a large baking pan with parchment paper

  3. Mix oats, palm sugar, baking powder, vanilla, and salt together in a large mixing bowl.

  4. In a smaller bowl, whisk together the egg, peanut butter, and honey.

  5. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the chocolate chips.

  6. Scoop into cookies and place on the baking sheet. Flatten them just a little with your hand or the spoon. 

  7. Bake for 8 minutes, or until they are just barely set.

  8. Allow to cool on the pan for 5 minutes before transferring to a cooling rack.

  9. Enjoy!


Keeping Things ‘Regular’ With Delicious Salted Fudge Brownies

Before we get into the recipe for these delicious salted fudge brownies, we need to talk digestion. More specifically, poo. We never talk openly about poo, but maybe we should! Did you know that slow digestion affects millions of people worldwide and is one of the most common reasons that people seek medical attention? If constipation is familiar to you, you are not alone; and now that you know that you are amongst friends, let’s talk about how we can keep things regular.

You probably guessed it, our diet makes a significant impact on our elimination habits. Ideally, you have at least one bowel movement each day, with ease. In fact, ideal transit time (the time in which food moves into your mouth and out your bum) should be 18-24 hours. A fun way to test your own transit time is to eat beets or sesame seeds and see how long they take to re-appear.

If your transit time is on the slow end (pun!), chances are you’re:

  • not having a daily bowel movement
  • straining during bowel movements
  • having lumpy or pebbly stools
  • feeling as though elimination is incomplete

These things are not only annoying; they are also hazardous to your health! Health starts in our gut. When food sits too long in the colon, it begins to ferment and putrefy, contributing to a whole host of nasty things including further constipation as the stool dries out, yeast overgrowth which can contribute to the dreaded “leaky gut”, ongoing inflammation in the colon, and the formation of haemorrhoids.

So, if your transit time is more than 24 hours, you know that you need to speed it up. You can do this by making some pretty simple changes to your regular diet, like trading refined grains for whole grains, adding more fruits and veggies, and incorporating more legumes in place of animal protein. One creative way of doing this is using fibre-rich flours in baking. The following recipe uses BOB’s RED MILL Black Bean Flour in place of white flour. This ups your fibre intake, reduces your consumption of refined grains, and still manages to keep your sweet tooth happy. Best of all, you won’t believe these tasty treats are good for you!

Salted Fudge Brownies

Delicious, gluten-free, fibre-rich brownies that will fool all your friends!

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 large brownies

Ingredients

  • 1/2 cup coconut oil
  • 1/3 cup cacao
  • 3/4 cup coconut palm sugar
  • 2 eggs
  • 1/2 tsp vanilla powder
  • 1/2 cup black bean flour
  • 1/4 tsp sea salt
  • 1/2 cup good quality, gf chocolate chips (divided) (I use Enjoy Life mini chips)
  • 1/2 tsp flaky sea salt (for topping)

Instructions

  1. Preheat oven to 350 degrees

  2. Line a loaf pan with parchment paper

  3. In a medium sized saucepan, melt the coconut oil over medium heat

  4. Remove from heat and whisk in the cacao

  5. When fully mixed, add the sugar

  6. When fully incorporated, whisk in the eggs and vanilla

  7. Add flour and sea salt

  8. When just combined, add ¼ cup chocolate chips

  9. Pour batter (it will be quite thick) into parchment lined loaf pan

  10. Scatter the remaining ¼ cup chocolate chips on top of the brownie batter

  11. Bake for 20 minutes (brownies will still be gooey at this point)

  12. Top the brownies with flaky sea salt immediately after they come out of the oven

  13. Let cool before cutting

  14. Hint: for the tastiest brownies, put them in the fridge before serving!


Sweet & Salty Granola

This is THE BEST granola ever. Honestly. It is both sweet AND salty! What a good idea. Homemade granola is easy to make, free of fillers, and can be made with certified gluten-free oats. Best of all, you can control how much sweet stuff goes into it, which is essential in my house where my sweet tooth easily gets the best of me.

Eat this on its own, on top of chia pudding, with yogurt, almond milk, etc. The options really are endless. Just make it :).

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Sweet + Salty Granola

The kettle corn of the granola world. This granola is a lot sweet, a little salty, and super delicious. 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 cups gluten-free oats (old fashioned, thick cut)
  • 1 cup slivered almonds
  • 1/2 cup unsweetened, shredded coconut flakes
  • 6 tbsp coconut oil (melted)
  • 1/4 cup honey (local is best!)
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla powder

Instructions

  1. Preheat oven to 350

  2. Line your largest baking sheet with parchment paper

  3. Mix dry ingredients together

  4. In a small sauce pan, mix wet ingredients together. Heat over medium until the coconut oil melts.

  5. Pour the wet ingredients over the dry ingredients.

  6. Stir with a spatula (or use your hands!). Mix well, ensuring everything is well coated.

  7. Spread on the baking sheet.

  8. Bake (watching carefully!) for 6 minutes. Stir.

  9. Bake for another 3-5 minutes, again watching carefully, until the granola turns golden brown. Watch closely! This burns really quickly.

  10. Remove from the oven and allow the granola to cool.

  11. Once completely cool, pour granola into glass jars and store in your pantry!

Did you try it? Let me know what you think!


Gluten-Free Butter Pecan Shortbread Cookies

Straight-up, these are chock-full of butter. And while I am definitely a proponent of using good quality fats (including butter) on a regular basis, this recipe is definitely for special occasions.

That said, these are awesome. They are the perfect holiday treat: buttery and sweet.. I used a simple gluten-free flour mix (that your friends won’t know is gluten free!), coconut palm sugar (which punctuates these tasty morsels with delightful caramel notes), and so much butter.

Make these for your next cookie exchange (I did!)!

Gluten-Free Butter Pecan Shortbread Cookies

Sweet, buttery pecan shortbread cookies that are gluten-free and super tasty. 

Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1 3/4 cups softened butter
  • 1 cup coconut palm sugar
  • 1/2 tsp vanilla powder
  • 2 cups tapioca flour
  • 1 1/2 cups brown rice flour
  • 1/4 tsp sea salt
  • 1 cup well-chopped pecans

Instructions

  1. Preheat oven to 350

  2. Line your largest baking sheet with parchment paper

  3. Using an electric mixer, beat the butter and palm sugar until they are fluffy and well combined.

  4. Add the vanilla powder

  5. On low speed, mix in the flours and sea salt and mix until a dough starts to form. Stop and scrape the sides as needed.

  6. Add the chopped pecans and mix until combined.

  7. Form the dough into a disc, wrap in plastic, and refrigerate until firm (about 30 mins).

  8. Roll onto a floured surface (I used more tapioca flour for rolling). Roll the dough about 1/2" thick.

  9. Cut into desired shapes and place on cookie sheet.

  10. Bake for 8 minutes, or until the edges just begin to brown. Allow the cookies to cool on the baking sheet for 2-3 minutes before placing on a cooling rack. 

  11. Store cool cookies in a glass container. They are best when eaten within 2-3 days.


Crumbly Bumbleberry Breakfast Bars

In my quest to find desserts that double as acceptable breakfasts, I revamped Cam’s grandma’s tasty Raspberry Bars. They are one of my most favourite treats; but they are super addictive because of all the sugar. I have quite a sugar addiction, and when I made them the original way, they would actually call my name alllll day and I found them so irresistible that the batch would be gone before dinner time. Then I would feel shaky, super thirsty, and irritable for days. Not a good thing.

So I changed them up: I got rid of the conventional sugar, made it gluten-free and amped up the fibre. I also subbed the conventional jam filling for a homemade chia jam that has no added sugar, but has chia seeds to bind it together and increase the fibre even more. The result: amazingly delicious breakfast bars that could double as a healthy dessert :)! They are super tasty, but not addictive. There is no post-raspberry bar energy crash and no ensuing irritability. They leave you satisfied instead of insisting that you eat all of them, immediately. Hope you like them too!

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Crumbly Bumbleberry Breakfast Bars

Delicious, crumbly, fruit forward breakfast bars. They also happen to be gluten-free, dairy-free, and refined sugar free (but no one would notice!).

Course Breakfast, Dessert, Snack

Ingredients

  • 1 3/4 cup gluten-free rolled oats
  • 1/2 cup oat flour (just grind the oats in your food processor until they resemble a course flour)
  • 1/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/2 cup coconut palm sugar
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2/3 cup butter, ghee, or coconut oil (melted)
  • 1/3 cup slivered almonds
  • 1 batch chia jam (recipe to follow)

Instructions

  1. Preheat oven to 375

  2. Line an 8x8 baking pan with parchment paper.

  3. Mix the oats, oat flour, buckwheat flour, brown rice flour, palm sugar, baking powder, and sea salt in a mixing bowl.

  4. Add melted butter/ghee/coconut oil and mix together using a spatula.

  5. Press 2/3 of the mixture into the parchment lined baking pan.

  6. Top with chia jam. Using a spatula, spread the chia jam all over the oat mixture.

  7. Mix the almonds with the remaining 1/3 of the oat mixture.

  8. Use your hands to crumble the remaining oat mixture over the berry filling.

  9. Bake for 25-30 mins, or until the top is begins to brown.

  10. Let cool before cutting into the bars (if you can stand waiting!)

 

Bumbleberry Chia Jam

Versatile, delicious, protein and fibre-rich jam for your morning oatmeal, fancy dessert, or eating with a spoon!

Ingredients

  • 2 cups frozen blueberries
  • 2 cups frozen raspberries
  • 3 tbsp chia seeds
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • pinch of sea salt

Instructions

  1. Heat a large saucepan over medium-high heat.

  2. Add the berries and chia seeds.

  3. Stirring frequently, cook until the berries begin to burst and release their juices.

  4. Add the lemon juice and vanilla. Mix together.

  5. Reduce heat to low and simmer until you have a thick, jam like sauce.

  6. Dig in!