Improved Chocolate Chip Cookies

For making big whoppers!

TIP: soften all of the wet ingredients (butter, cream cheese, eggs) to room temp FIRST

INGREDIENTS

• 2 1/4 c gluten free flour
• 1/2 t xanthan gum
• 1/2 t baking soda
• dash of cinnamon

• 3/4 c butter, softened
• 2 oz cream cheese, room temp
• 1-2 T molasses
• 1/2 c honey
• 1 1/2 t vanilla
• 2 egg yolks, room temp

• 1-2 c dark chocolate chips

DIRECTIONS

• Stir together dry ingredients in a separate bowl and set aside
• Beat butter and cream cheese together until smooth
• Beat in molasses, honey and vanilla
• Beat in egg yolks
• Gradually mix in dry ingredients
• Slowly mix in chocolate chips
• Cover dough and refrigerate for at least an hour

• Use a large cookie or ice cream scoop to make mounds on a greased cookie sheet
• Bake in a 375 oven for 10-12 minutes
• Cool 3 minutes on cookie sheet, then transfer to cooling rack

GF Buckwheat Pancakes

I JUST made these and was so impressed that I'm recording the recipe ASAP!  I am not talented at making pancakes, so the fact that these held together when flipped (a miracle!) and were fluffy AND tasty, whoa.

Saving this recipe for next weekend, too!  Nutty and nourishing, they made a nice, substantial Saturday breakfast for me and Hubs.

INGREDIENTS/DIRECTIONS:

-1 cup buckwheat flour (homemade from toasted buckwheat groats)

-1 tsp baking powder

-1/4 tsp sea salt

-1/2 tsp each cinnamon, ginger, allspice

Combine in a bowl

-1 egg, beaten

-2 Tbs softened coconut oil

-1 cup unsweetened vanilla almond milk

-1 tsp vanilla bean paste

Mix well and set aside while pan/griddle heats to MED with another 2 Tbs coconut oil 

Blop large tablespoons of batter in warmed & greased pan.  Makes about 8 pancakes (2 good servings). Flip when ready, after about 3 minutes. 

Serve with unsalted butter, maple syrup, and fresh blueberries. 

GF Pumpkin Squash Chocolate Chip Cookies

A re-vamp of Grandma C's famous pumpkin chocolate chip cookies!

http://foodieforfoodies.blogspot.com/2012/09/pumpkin-strikes-back.html
(original recipe at ^link)

The adjustments include using squash from our CSA farm share.  Also I used a (gluten free!) mixture of almond and amaranth flours, coconut oil, and bananas instead of sugar.
-No sugar added
-Gluten free
-No canned ingredients / BPA
-Whole grain
-Whole food

INGREDIENTS and DIRECTIONS:

1/3c coconut oil
2 mashed bananas
1 egg
1t vanilla
2t baking powder
1/2 t sea salt
1t freshly ground nutmeg
1.5 t cinnamon
1/2 t ground ginger

Beat together in a standing mixer.


2c squash puree (pumpkin or other squash)
2c amaranth flour
3/4 c almond flour
1t xanthan gum

Mix until just combined.


1c semi-sweet chocolate chips

Gently mix.


Plop spoonfuls onto 2 cookie sheets, greased with more coconut oil.  Bake at 375 for 15-20 minutes.  Allow to cool slightly and EAT!


Super delish, super natural, keeping it groovy.