Grain-Free Super Duper Delicious Chocolate Chip Cookies

Grain-free chocolate chip cookies

OMG! If you’ve been looking for a super duper delicious plant based chocolate chip cookie recipe you’re gonna think you died and went to heaven once you make these soft and delicious chocolatey cookies! Plant based, grain free and gluten free. Yes dahling. Grain free, gluten free and moist? You betcha!

The key to making these cookies it to divide and conquer…meaning divide your dry ingredients from your dry.  Pull what you need from your cabinets, put each ingredient in separate bowls and then start mixing one ingredient at a time until its all blended! Or if you’re like me and you’re impatient just pull everything out and mix together the wet ingredients and then add your dry. The moistness to the cookie comes from the apple sauce and a one other ingredient. Bananas.

What gives this recipe the depth and extra creaminess are the bananas. You don’t taste the bananas in the cookie unless you want to (you just add a little more banana) but don’t skip this step! I always keep frozen bananas in the freezer so when I have a recipe that calls for bananas they are at an arms reach and always available.

Bananas are rich in potassium and fiber and they make your cookies nice and moist! Make sure to use bananas that are ripe. TIP: when your bananas get too ripe just peel them and put them into a freezer safe container!

I decided to mix things up. I split the batter into thirds and had a section of the batter with toasted hemp seed. All you do it take some raw hemp seed and put them in the oven at 375 for about 5 minutes or until golden brown or you can put the hemp seeds in a heated pan and roast them on the stove.  Make sure to keep an eye on them while they roast because it happens fast and they can burn easy but roasting hemp seeds is super easy.

I then decided to take some crystallized ginger and add that to the other third of the batter that I separated.  I wanted to mix things up and thought about the chocolate covered ginger candies I used to eat as a young girl. I like a hint of ginger so I took a few squares and set them aside.

The chocolate that I use is typically Guittard. I love this chocolate. It comes in milk chocolate, dark chocolate and white chocolate.  If you are a vegan then go ahead and pick up your vegan chocolate chips from your favorite store.

The ginger that I was going to used was chopped up into very fine pieces. When you’re using ginger less is more.  You can find candied ginger at any grocery store that has a bulk section or if you are in a generic grocery store like Albertsons and Lucky’s etc check the baking isle. Safeway now has a bulk section and you can usually find it there.

The shot below is a closeup of the chocolate and ginger pieces right before the batter was mixed in the bowl. If you are not used to ginger make sure to taste your batter as you go along you might find that you like it and you can add more.

Mix and match your batter because when it comes out of the oven and you start eating the cookies it’ll be a nice surprise: roasted hemp, ginger or plain old chocolate chip. With these cookies it doesn’t matter what you put into it. The base of the chocolate chip cookie batter is ah-mazeballs and incredibly versatile.


Print Recipe
Grain-Free Super Duper Delicious Chocolate Chip Cookies
Grain-free chocolate chip cookies
Cuisine Grain-Free
Servings
Ingredients
Dry Incredients
Wet ingredients
Chocolate Chips
Optional
Cuisine Grain-Free
Servings
Ingredients
Dry Incredients
Wet ingredients
Chocolate Chips
Optional
Grain-free chocolate chip cookies
Instructions
  1. Put all dry ingredients in a bowl and mix. Put all your wet ingredients in a bowl and mix really well, until it's nice and smooth. Mix in the mixed dry ingredients a 1/4 cup at a time until you've used all the dry ingredients. Add in your chocolate chips. Bake for 11-13 minutes on 375 degrees. Optional: divide your batter into 3 sections. In one section add your roasted hemp seeds, in second section add your ginger and in third section either leave as plain chocolate chip cookie or add in your favorite addition a 1/4 cup at a time until desired taste.

Delicious Grain-Free Super Moist Chocolate Chip Cookies

Grain-Free Super Duper Delicious Chocolate Chip Cookies

OMG! If you’re looking for a good vegan recipe for chocolate chip cookies you’re gonna think you died and went to heaven once you make these soft and delicious chocolatey cookies!

 

The trick to baking is to get your prep work out of the way. Meaning…get all your ingredients out of the cabinets, put each ingredient in separate bowls and then start your mixing one ingredient at a time! Or, if you’re like me you’ll just pull everything out and mix together the wet ingredients and then add your dry.

What gives this recipe the depth and extra creaminess are the bananas. You don’t taste the bananas in the cookie unless you want to (you just add a little more banana) but don’t skip this step! I always keep frozen bananas in the freezer so when I have a recipe that calls for bananas they are at an arms reach and always available. Continue reading

Plant based shopping – picking up some pantry items for $26.72

I love to make good plant based food! The key ingredient to all of my dishes is that I have a pantry stocked with what I use most which is nuts, seeds, beans, lentils, dried fruit and some grains.

The best way to store my dried goods is in big glass canning jars because they are air tight, last forever and keep your dried goods from drying out and getting rancid (that awful bitter taste you get when your nuts and seeds are old!). You can also save items in the freezer. Typically when I have a lot of one item I’ll fill up the glass jar and then put the remainder in air tight plastic bags and tuck it in the freezer for later use.

I always try and be a thrifty shopper so even with my pantry items I try not to go over my $30-40 grocery limit per week.  This week I struck gold because I got some things on sale and super cheap (cashier error: the almond flour was rung up as whole wheat flour at $.69/lb when I brought it to their attention they basically said “my bad but you get to keep the almond flour at that price.” Score!!)

This week I got coconut flour, sunflower seeds, almond meal, steel cut oats, pumpkin seeds, sliced raw almonds, raw walnuts, raw cashews, medjool dates and a few spices I needed for a recipe (cardamon, thyme and nutmeg).

I’ve had the glass jars below for years!  I use Ball Mouth canning jars and any leftover pickle or mustard jar.  With the canning jars when the lids become a bit warped or the rubber seal is no longer tight I go to my local hardware store and buy  a 12 pack of replacement lids and rings.  It costs around $3-4 which isn’t bad. I also label each jar and put the date of purchase so I can gauge how quickly I need to use each item but most keep for a long time. The only product I need to keep an eye on are the nuts that tend to be a bit oily like walnuts and pine nuts.

As you can see I already have my back up almond flour wrapped tightly in multiple plastic bags. This is also marked and dated and will go in the freezer for longer term keeping.

The proof is in the pudding as they say.  Got all the plant based pantry items for $25.72.  Really? Really.  Makes me think about Gwyneth Paltrow and her Goop blog entry that made all the news back in 2015. She was challenged by Chef Mario Batali to get a week’s worth of food for $29 (aka Gwyneth Paltrow’s Food Stamp Challenge Failure!)  What she purchased was laughable. She bought with a privileged eye. If you’re feeding a family of 2-4 people for the week there is no way you’d buy the food she purchased because it’s not food that you can stretch out and feed your family. But that’s me judging and quite frankly I think that most people would not know what to buy (outside of rice and beans) and how to make the same old beans or lentils taste different and delicious each and every time you served it.  Also, I’m doubtful she shopped where the bargains are.  You buy what you know until you learn and that’s one of the reasons why I want to blog about plant based foods.

Being on food stamps is some serious shit. Yes there are some who abuse the system but for most people having food assistance is necessary.  According to the USDA Food and Nutrition Service there are 41 Million people in the United States that are on food stamps.  41 Million!!  California alone has almost 4 million people on food stamps. The average person gets approx $126/mo for food and a household of 4 gets $255/month.  Unbelievable right?

Although you might not be on food stamps I am sure you want to make your money and food stretch.  The cost of living, including food, has gone up but our pay has remained relatively the same.  In this day and age you HAVE to learn how to stretch your food dollars and you have to know where to shop if you are going to eat more green vegetables rather than the starch filled and processed food that is being pimped to us in supermarkets and fed to us on television channels.

Anyhow…this week I rocked it and so can you. You just need to keep an eye out on your plant based food prices. You need to know where you can find most of your plant based foods and which grocery stores have the best deals. It’s up to you to decide. Save money on food or spend more money on food.

Plant based doesn’t have to be expensive.

 

Radish From My Deck Garden Is So Easy To Grow!

Radishes are easy to grow in raised beds, pots and planters!

 

Fresh radish from my deck garden is so easy to grow! And you can plant all different kinds: white, red, purple, black, white, rainbow.  I can’t tell you the joy it gives me to walk out my back door onto my deck and check my raised beds, pots and planters for the day’s bounty.

Each day its a surprise to see what is ready to pick and eat! I plant what I love to eat and then as I pick the bounty that day I’ll decide what’s for dinner. Radishes are so easy to grow.  You can plant your garden anywhere and pretty much in anything so make sure to include radish!

Fresh radish is simply delicious 

Radish can be eaten raw, cooked or pickled. You can eat the leaves, flowers, pods, and seeds. The radish from your garden has an abundance of nutrients. It’s high in vitamin C, potassium, and folic acid.  It’s a natural diuretic, aids in digestion, and has anti-inflammatory properties.

Organic Facts has a good health benefit breakdown if you want more info: https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-radish.html

If you want recipe for this delicious root vegetable and you’re not finding it on this blog make sure to post in the Marin Health Nuts Facebook page and I just might create a custom dish for you 🙂