Vegan Dark Chocolate “Peppermint Patties”

 

VEGAN DARK CHOCOLATE “PEPPERMINT PATTIES”

For those of us living in the northeast or cooler climates, we now are stepping deeper into winter.  The days seems shorter with less light and there is a nurturing and internal facet of this time of year.  I’ve been reflective and thoughtful about this new year and love finding ways to find comfort in the simple things.  A hot bath, a cup of herbal tea, a nourishing meal or a delicious yummy treat.

I died a little to be honest when I took a bite of one of these and I’m being serious!  These are just the right combination of peppermint and chocolate.  They make the perfect pick me up in the afternoon with a cup of tea and they really satisfy that desire for something sweet or special.  They are vegan, grain free and paleo so they span a myriad of diets.  What I love most though is how simple they are to make.  I hope you enjoy them as much as I do.

EQUIPMENT

Double boiler or 2 pots of equal size

Cupcake liners

A 1 dozen muffin tin

Measuring cups

Measuring spoons

Spatula

INGREDIENTS

2 cups organic cocoa butter

Pinch of sea salt

2 tsp peppermint extract

1 cup unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars chopped into pieces for melting (I used 85% Green & Blacks chocolate but but you can use whatever you like)

METHOD

Take your muffin tin and line all dozen with the cupcake liners.  Set aside briefly.

Take a double boiler or two pots of the same size.  Place water in the pot that will be on the bottom, then place the other pot on top.  Add all of the dark chocolate bars and place your stove top to medium heat.  Once the chocolate bars are melted use a spatula and pour a small portion into the bottom of each muffin tin (approx. 1/4 inch).

Once you have poured chocolate in all of the muffin tins set aside briefly.   Use a spatula now to pour the rest of the chocolate into a bowl and set aside briefly.  Wash your double boiler and then set back up once again.  Add the cocoa butter and place heat on your stove top to medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the peppermint extract.  Once it is fully melted add the coconut flakes and use the spatula to combine.  Take the cocoa butter mixture and using your spatula evenly add to each of the muffin tins over the dark chocolate till all of them are filled.  Place your muffin tin in the freezer for 30 minutes so the cocoa butter layer can set up like the below photo.

Now take the rest of the melted chocolate and pour evenly into each muffin tin over the cooled cocoa butter mixture so that essentially the cocoa butter layer is the middle layer.  Sprinkle a touch of sea salt over each one (optional) and then place in the freezer for 3o minutes till they are nice and firm.  Store in an airtight glass container in the refrigerator or freezer (your preference)  for up to 8-9 days.  Enjoy!

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Dark Chocolate Raspeberry Chia Tart

 

DARK CHOCOLATE RASPBERRY CHIA TART

I made a chocolate chia pudding awhile ago that my husband freaked out over and it got me thinking how I could evolve that recipe into a delicious tart.  This will not disappoint!!  This is for all those dark chocolate lovers out there and the raspberries just fancied it up in this beautiful way and added a lovely sweetness to the tart.  This is really easy to make actually and just requires a few simple steps.  It holds very well in the refrigerator for at least 5-6 days and I think it screams holiday!  It would actually be a perfect addition to any party for those seeking a healthier option for dessert!  This tart is actually full of protein too from the chia and collagen from the vital proteins.  This could easily be adapted to be vegan too if you had a vegan collagen substitution (I personally do not know of one) but you need something to help the dark chocolate chia pudding to set up which is what the collagen helps do.  Also, if you do not have a tart pan do not worry, simply use a brownie pan.

No matter whether you use a tart pan or a brownie pan, if you’ve followed my recipes for awhile you know that I feel the most important part is the gathering.  Food can be such a beautiful way we extend our love for one another so my hope is that you make this and enjoy it with someone who is dear to your heart.  Chef’s note: please scroll down on the recipe so you have all the ingredients as I broke the ingredients and method into steps so the recipe would be easier to follow.

EQUIPMENT

Tart pan or brownie pan

Double boiler or 2 sauce pans

Measuring cups

Measuring spoons

Spatula

Parchment paper

Food processor

INGREDIENTS – STEP ONE

For Crust:

1 cup of raw or roasted unsalted almonds

2 packages of gluten free oatmeal’s or 3/4 cup oatmeal

1/4 cup unsweetned cocoa powder 

2 tbs unrefined coconut oil

5 large medjool dates 

Pinch of sea salt 

1 tsp real vanilla extract

1/8 cup filtered water 

METHOD

Cut your parchment paper into a circle the size of your tart pan or a rectangle for the size of your brownie pan.  Then set the tart pan aside briefly.  Take your food processor and add almonds, oatmeal, cocoa powder, coconut oil, medjool dates, sea salt and vanilla extract.   Pulse until it begins to form into a nice dough.  Then add water and pulse till ingredients are fully combined and it forms a nice dough that sticks together.  Once fully combined, take the dough and use your hands to press the dough evenly throughout the tart pan.

INGREDIENTS – STEP TWO 

For Chocolate Chia Center:

2- 3.5 oz dark chocolate 70% or higher 85% (I used green & blacks 70%)

1 can full fat coconut milk

2 tbs real maple syrup

Pinch of sea salt

1 1/2 tsp real vanilla extract 

1/2 cup chia seeds 

2 scoops of collagen peptides @vitalproteins

METHOD

Take a double boiler or two pots placed inside of each other. Fill the bottom pot with water then place the other pot on top. Add the chocolate and break into pieces.  Place the heat on your stove top to medium and let the chocolate melt. Once the chocolate is melted remove the bottom pot that had water in it and place to the side.  Now take your pot with the melted chocolate and add the coconut milk then place back on the burner placing the heat on your stove top to medium. Use a fork or whisk to combine the melted chocolate with the coconut milk.  Once fully combined, now add maple syrup, sea salt, vanilla extract, chia seeds and collagen peptides.  Use a spatula to fully combine all the ingredients and scrape the sides of the pot and continue to cook on the stove for 2 minutes.  Remove from heat then pour immediately over the crust.  Now top with fresh raspberries.  Chill in the refrigerator or rest at room temperature for 2 hours till the chocolate center firms up.  I highly recommend storing it in the refrigerator though as it really gives it this wonderful texture that reminds me of a delicious chocolate truffle.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

Seasonal Holiday Chocolate Bark

SEASONAL HOLIDAY CHOCOLATE BARK

Call me crazy, but this is my favorite time of year.  I absolutely love the holiday season.  The smells, the lights, the Christmas tree, the wild and excited kiddos.  I know one day they will not be this age and so I really try to cherish each year that we still have where they are so ever present in the magic of the holidays.  We have certain traditions, certain foods that we come back to year after year and this holiday bark is one of them.  It makes the most fabulous gift and is so easy to do too!  It is especially fun to do with kiddos and the options are honestly endless.  You can use whatever chocolate you like (milk chocolate, white chocolate, dark chocolate) and add whatever nuts, dried fruit, pretzels, crushed candy canes for peppermint bark!  You can go super gourmet such as black pepper, dried apricots and lemon zest or pistachio, sea salt with dried cherries just to name a few!

It is really hard to mess this recipe up not to mention everyone who receives it will absolutely love it.  People really appreciate homemade gifts because you’ve made them with your own hands.  You took the time to slow down a bit and make something from the heart.  I think there the best gifts anyway.  Most importantly though, I really believe the holidays are about finding ways to gather and connect.  Food and the traditions around food and the holidays can be such a beautiful way to bring people together.  If this recipe can do just that, then I’ve done my job.

 

EQUIPMENT:

Double boiler or pots of equal size

Measuring cups

Measuring spoons

Rubber spatula

Parchment paper

9 by 13 inch brownie or cake pan

Large sharp knife

INGREDIENTS:

5-6 3.5 oz Chocolate Bars (I like Green & Blacks 70% & 85% dark chocolate bars) broken into pieces

1 tbs unrefined coconut oil

2 tsp sea salt

1 cup dried and sweetened cranberreis

1 cup roasted almonds

1/2 pistachios

METHOD:

First take your brownie or cake pan and line it with parchment paper, then set it aside.  Take a double boiler or pots of equal size and place water in the bottom pot, then place the other pot directly on top.  Add the pieces of chocolate along with the coconut oil and place your stove top to medium heat.  As chocolate begins to melt, reduce the heat to low.  Once the chocolate is completely melted,  use your rubber spatula to pour the melted chocolate into your parchment lined pan making sure the chocolate is evenly distributed.  Sprinkle the chocolate with the sea salt evenly then follow with the dried cranberries, almonds and pistachios or whatever you are adding to your bark.  I like to let my chocolate set up overnight but you can quicken the process by placing your chocolate in the freezer for 1-2 hours till it becomes firm (just watch it closely so it does not freeze).  Once firm, remove the chocolate with the parchment paper out of the pan.  Take a sharp knife and cut the chocolate bark into “bark like” pieces.  Once all the chocolate has been cut, you can store the bark in an airtight glass container such as a Pyrex.  It will keep well for at least 7-10 days at room temperature or you can store it in the refrigerator.   Assemble them when your ready into gifts by placing two to three pieces of bark in a clear cookie bag, then tie with a pretty ribbon.  They make the most lovely gifts!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Vegan Dark Chocolate “Almond Joys”

 

 

VEGAN DARK CHOCOLATE ALMOND JOYS

I absolutely love this time of year.  It really inspires me to think of creative ways to make treats that are absolutely delicious but good for you too!  I grew up loving this traditional candy bar as a child but as Rose-Marie Swift recently said, “We live in a world where chemicals are gods and naturals are ridiculed.” It got me thinking about how I could make a delicious version of the traditional “Almond Joy” favorite without all the extra ingredients that we don’t need.  I love how this recipe turned out because they are not too sweet and are the perfect combination of crunchy almonds, coconut flakes, sea salt and chocolate.

There are a little tricky to make because of the cocoa butter but if you have the patience,  they are well worth it and I think your up for the challenge.  I’ve been really enjoying one of these babies with a hot cup of tea in the afternoon and it really hits the spot!  I can’t wait for you to try them too.

EQUIPMENT

Parchment paper

A double boiler or two pots of equal size

8 by 8 by 2” baking pan

Measuring cups

Measuring spoons

Rubber Spatula

Sharp knife

INGREDIENTS 

2 cups organic cocoa butter

Pinch of sea salt

1 tsp vanilla extract

2 cups unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars for melting

16 organic almonds

METHOD

Take a double boiler or two pots of the same size.  Place water in the pot that will be on the bottom, then place the other pot on top.  Add the cocoa butter and place heat on medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the vanilla extract.  Once the cocoa butter is completely melted, add the coconut flakes, maple syrup and stir with a spoon till all the ingredients are fully combined.  Take a 8 by 8 by 2″ pan and line it with parchment paper.  Take the coconut, cocoa butter mixture and press it into the bottom of the pan evenly so that fills the whole pan.  Place it in the freezer for 30 minutes till the mixture becomes nice and firm.

While the mixture is getting firm, clean your double boiler or two pots and now once again place water in the pot on the bottom.  Place the other pot on top and add the chocolate, then place the heat on medium.  Let the chocolate completely melt. Then set aside.

Once the coconut, cocoa butter mixture is hard, remove it from the refrigerator.  Lift it carefully out of the pan keeping the parchment paper on the back.  Use a sharp knife and cut them into rectangular bars.  This recipe made 8 bars.  Place 2 almonds on top of each bar.

 

Now lets get to the tricky part because you need to work quickly because the melted chocolate will start to melt the cocoa butter in the bars!  Place a clean piece of parchment paper down next to your melted chocolate, then also have a spoon ready for your melted chocolate.  Use a spatula and place one of the rectangular bars at a time onto the spatula then very gently place it into the melted chocolate using a spoon to pour the chocolate over the top of the bar so that it is fully covered with chocolate. Then let is rest on the parchment paper and repeat till you’ve done this with all the bars.    I like to sprinkle additional sea salt on each bar but this is a preference.  Now quickly slide the parchment paper onto a firm flat surface like a cookie sheet and then place into your refrigerator and let chill for 30 minutes till hard.

Once hard, remove from refrigerator and use a sharp knife to cut around each one so that they are in nicely shaped rectangular bars.  Now use a firm spatula and remove each bar from parchment paper and store in an airtight glass container with a top in your refrigerator or at room temperature.  These will last in the refrigerator for at least 9-10 days and at room temperature for 5-7 days.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

 

 

Gluten Free Sweet Potato and Dark Chocolate Skillet Cake



Lets Eat Cake!!

I received a lot of requests to get this recipe up on my blog and personally I have been wanting to share this recipe because it is a perfect example of how we can marry our emotional needs to wanting things like “chocolate cake” while packing in some nutritional value along with it.

This recipe is super easy to do and it really satiates that need and desire for a super moist and chocolatey cake.  I actually omitted the maple syrup because I generally do not like things very sweet but most people will want to add at least 1/4 cup to 1/2 cup of maple syrup.

For athletes especially or people that are carb cycling, sweet potato is a fantastic way to refuel energy, blood sugar regulation as well as muscle recovery for the body.  Sweet potatoes are antioxidant rich and anti-inflammatory, great for skin and full of important vitamins such as Vitamin A, B6, C and are full of potassium and magnesium.  They also add a nice sweetness and moisture to baked goods without even knowing there is any sweet potato in it.

Preheat your oven to 400 degrees

1 1/2 Cup Nut Milk ( I used unsweetened hemp milk, almond milk, regular milk or buttermilk could be used as well )
1 tsp Sea Salt
1 tsp Baking Powder
1 Small Organic Sweet Potato Cooked, Cooled and Peeled ** Chef’s Note bake sweet potato at 350 for 1 hour then peel and using a spoon scoop the flesh of the sweet potato out.
3 Organic Local Eggs
3 tbs Organic Olive Oil
1 tbs Organic Real Vanilla Extract
1/2 cup Organic Unsweetened Cocoa Powder
1 Cup Gluten Free 1 to 1 Baking Flour by Bob’s Mill
1/4 to 1/2 cup Organic Real Maple Syrup (optional but encouraged as the cake will not be very sweet without it )
3 tbs Chopped Organic Dark Chocolate

Chef’s Note ** You will need a iron skillet for this recipe but a regular baking pan can be used.  Use 1 tbs of Organic Unrefined Coconut Oil to grease the pan or skillet.

In a medium bowl, add unsweetened cocoa powder, sea salt, gluten free flour, baking soda.  Set aside.

In another medium bowl, crack eggs into bowl then add olive oil, cooked sweet potato, maple syrup, vanilla extract and nut milk.  Whisk fully with a fork. Now add the above dry ingredients until all the ingredients are fully combined.  Add chopped chocolate and combine.

Pour into greased pan and bake at 400 degrees for approx. 25-30 minutes till firm in the center.  Let cool.

For Ganache:

1 tbs Organic Unrefined Coconut Oil

1/2 of a 10 oz Bag of Organic 70% Dark Chocolate Chips

Use a double boiler or two pots of similar size placed on top of each other.  Add water to the bottom pot or to the double boiler.  Place other pot on top and add dark chocolate and coconut oil.  Place heat on medium to high heat till chocolate begins to melt then reduce heat slightly.  Use a spoon or spatula to combine the chocolate with the coconut oil till the chocolate is fully melted.  Once melted, use a spatula to cover the top of the cake.  This can be served with fresh berries and some coconut cream or ice cream!  I personally love mine on it’s own with a cup of tea.

Enjoy!  Let’s eat cake!  oxoxox -Chef Emery

Glutenfree Skillet Organic Chocolate Chip Cookie

We were having some cravings for chocolate chip cookies and something about doing it in a skillet is not only super fun but it makes it really quick to bring together! I did a healthier twist on this by adding flax and chia seeds as well as just a touch of coconut sugar.

This is not a super sweet dessert as personally I am not a fan of really sweet desserts. If you love dark chocolate with sea salt for example, this is the dessert for you.  A touch of high quality organic vanilla ice cream and chocolate drizzle just finishes this off!

 

Preheat oven to 350

Chefs Note * you will need a medium cast iron pan

For Recipe:

2 cups Pamela’s Gluten Free Baking Mix

(I highly recommend this brand as it comes the closest to mimicking real flour. Please note the baking powder is included in this mix so if your not using this flour, you will need to add 1 tsp of baking powder )

1 tsp sea salt
2 organic local eggs
1 tsp real organic vanilla extract
1/2 cup dark chocolate 70% bittersweet chips, plus 1 tbs to sprinkle on top
1 stick organic cultured grass fed butter at room temperature, plus 1 tbs for greasing your cast iron pan
1/2 cup organic coconut unrefined sugar
2 tbs organic chia seeds
2 tbs organic flax seed

In a small bowl, add room temperature butter and coconut sugar.  Use an electric beater and place on medium or a fork and fully combine butter and sugar.  Then add vanilla extract and eggs then continue to beat till fully combined.  In a large bowl, add gluten free flour, sea salt, chia seeds, flax seeds.  Use a fork to combine.  Now add egg, butter, sugar mixture to flour mixture and use spatula to combine all the ingredients.  Add dark chocolate chips and fully combine with spatula.

Grease your cast iron pan with 1 tbs of butter.  Take your spatula and add cookie dough into the cast iron pan and distribute the dough evenly so that the dough fully covers the complete bottom of the pan ( dough should be approx. 1 inch in thickness.)  Then sprinkle with 1 tbs of dark chocolate chips evenly over the top.  Bake in oven at 350 for 20-25 minutes till golden brown.  Remove from oven let cool.  Scoop vanilla ice cream and drizzle with homemade chocolate sauce.

Enjoy!  Chef Emery ❤️ oxoxoox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

 

Dark Chocolate Easter “Bird Nests”

It is that time of year and I wanted to come up with a fun idea with the kids that was delicious and actually good for you or at least not going to set you back.  We all know that for many, Easter equals hijacking your child’s basket when they are not looking and devouring endless amounts of Peeps, Cadbury Creme Eggs, and the ultimate kryptonite those Cadbury mini eggs with the crispy outer shell.  I am clearly getting of track but I know you get it, lol!!  I do believe the holidays are meant to be enjoyed and I always think it is fun to do something a little special around the holidays with food, especially with your kids.   I always believe it is a beautiful opportunity to build lasting memories and traditions.

These are so easy to do and my daughter especially loved it!  The fun part is you can chose whatever chocolate you love so it does not necessarily have to be dark chocolate.  I used one bag of organic Equal Exchange bittersweet 70% dark chocolate.  If you do the recipe exactly as shown below, it is a fabulous Easter treat that is not full of refined sugar and is full of the powerful benefits of dark chocolate.  They taste like the most delicious version of an almond joy as it is that perfect combination of dark chocolate mixed with flaky coconut.

Dark Chocolate Easter “Bird Nests”

You will need one muffin tin for one dozen

Unbleached Baking Cups or Cupcake liners ( I like the company Beyond Gourmet as they are made with 100% unbleached paper)

10 oz of dark bittersweet chocolate 70% or whatever chocolate you prefer to use

1 cup unsweetened shredded organic dried coconut

1 package of organic Surf Sweet organic jelly beans ( I love this company because they are organic and made without any synthetic dyes )

Take the muffin tin and line each one with a baking cup.  This is a great job for your little one to do.  Then take a double boiler or two pots.  Fill one of the pots with water, then place the other pot on top.  Take your chocolate and pour it into the top pot.  Place your heat on your stove top to medium and place the double boiler or two pots on top.  Your chocolate will slowly begin to melt.  Make sure to occasionally stir the chocolate as it is melting and remove from heat once completely melted.  Pour a small amount of chocolate into each baking cup.  Once all the baking cups are full take a spoon and press the chocolate along the sides so that when the chocolate dries it will give that “nest like” appearance.  Now sprinkle the unsweetened coconut flakes on top of each one.  Be generous and once again kids really love doing this.  Once you have added coconut to each nest to speed the process up place the muffin tin in your refrigerator for 30 minutes.  Check to make sure the chocolate is firm and if it is remove.  Peal the baking cup off of each chocolate nest ( be careful so you maintain the edges of the nest.) Once you have peeled all of the baking cups off of all of the chocolates place on your favorite plate.  Now it is time to decorate!  Let your children place a jelly bean or two on each nest.

This is so fun!  Tag me on instagram @chef_emery so I can see how your recipe turned out and if you enjoyed it share this blog recipe with others!

Enjoy and Happy Easter!

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Oatmeal Raisin Dark Chocolate Chip Cookies

Really have a cookie!  As a chef, it’s really important to me for things to taste good first.  Let’s just say while I am all for quality well sourced ingredients, I believe food should taste delicious not “healthy” especially if it’s going to be a sustainable life style.  These cookies are super yummy, quick and are so easy to make!  Most importantly they have dark chocolate who doesn’t love that?!  These are great as a snack, dessert, for kids lunch boxes and once you know the ingredients you’ll understand why you can actually get away with even having one for breakfast!

10 packages of my favorite organic oatmeal Qia or 4 cups of glutenfree oats

1 tsp baking soda

1 tsp cinnamon

1 tsp sea salt

1 tsp freshly grated nutmeg

2 organic eggs

2 organic peeled bananas

3 tbs organic coconut oil

2 tsp organic real vanilla extract

1/2 cup organic raisins

1/2 cup organic 70% dark bittersweet chocolate chips

Preheat oven to 350.  Separate oats into two equal portions.  Take 2 cups of the oats and blend on high in a high speed blender till it forms into flour.  Once blended, pour into a large bowl, then add other 2 cups of oats.  Add baking soda, sea salt, freshly grated nutmeg, and cinnamon.  Set aside.

In a small saucepan melt coconut oil, set aside.  In your blender add eggs, vanilla extract, peeled bananas, and coconut oil. Blend on high till smooth then add to dry ingredients.  Once fully combined add raisins and dark chocolate chips.  On two greased cookie sheets use a large spoon to form into cookies on your sheets.  Bake at 350 for approx. 20-25 minutes till golden brown.  Cool and store in airtight container. These will last for 5-7 days ( if they last that long! )

Yields approx. 1 1/2 dozen