Gluten-Free White Chocolate Chip Cookies- The Perfect Holiday Treat

I really don’t make cookies often. That’s because if I make them, I end up eating all of them way too quickly. However, this holiday season I decided to treat myself.

One of the things that I have learned along my health journey is that the act of indulging in treats can be either really rewarding or very guilt-provoking. It really depends on what the remainder of your diet looks like. I have figured out my own balance of eating healthy 80-90% of the time and allowing myself a treat  10-20% of the time. Now, when I eat a treat, I am able to enjoy every bite, without feeling guilty about it.

Another aspect that helps reduce the “guilt factor” is the selection of ingredients I choose to bake with. By using natural ingredients, we I am choosing to avoid the conventional ingredients that cause inflammation in the body. Conventional ingredients are stripped of 90% of the nutrients during the refining process, whereas natural ingredients still contain valuable vitamins, minerals and fiber content.

Here are the ingredients that I substituted in this recipe:

  • a blend of almond flour & coconut flour instead of white or whole wheat flour
  • coconut oil instead of vegetable oil
  • organic raw honey instead of white sugar

Gluten-Free White Chocolate Chip Cookies

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Ingredients

  • 2 cups blanched almond flour
  • 3 Tablespoons coconut flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup raw organic honey, melted
  • 1/2 cup organic coconut oil, melted
  • 1 Tablespoon vanilla extract
  • 1 organic egg
  • 1/3 cup organic white chocolate chip cookies

Directions

  1. Pre-heat oven to 325F degrees.
  2. Combine all dry ingredients in a large bowl: almond flour, coconut flour, baking soda, cinnamon, sea salt. Mix well.
  3. In a separate bowl combine all wet ingredients together: honey, coconut oil, vanilla, egg. Mix well.
  4. Combine wet ingredients with dry ingredients. Mix until well incorporated.
  5. Fold in the chocolate chips until spread throughout the batter evenly.
  6. On a large parchment lined baking sheet, scoop out 1 Tablespoon of dough for each cookie. Leave room for cookies to spread. (You will need to use 2 baking sheets if you are using small baking sheets)
  7. Bake for 12-15 minutes or until bottom of cookies are cooked.
  8. Set out on a cooling rack for 15 minutes before serving.

Servings 24

If you are looking for more baking recipes that use natural ingredients, take a look at some of my favorite blogs:

www.elanaspantry.com

www.againstallgrains.com

www.civilizedcavemancooking.com

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(Raw) Wilted Kale Salad

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Kale has become a new favorite leafy green in the past couple of years. There are plenty health benefits to this dark green celebrity including:

  • Cholesterol lowering
  • Cancer prevention
  • Detoxifying
  • Anti-oxidant with plenty of flavanoids

My favorite technique for a quick kale salad is called “massaging” the kale. This technique takes 1 minute (if you are using dinosaur kale) or 5 minutes (if you are using curly kale). There are several benefits from using the massaging technique:

  1. Better texture
  2. Easier to digest
  3. You get more nutrients
  4. Better flavor

Here is a recipe for a nutritious and flavorful 10 minute kale salad:

photo-52Ingredients
2 bunches kale, de-stemmed and chopped
1/4 teaspoon celtic sea salt
1/4 red onion, thinly sliced
3 Tablespoons pumpkin seeds, toasted
2 Tablespoon dried cranberries
Dressing
1/3 cup olive oil
Juice of 1/2 a lemon
1/4 tsp celtic sea salt
2 tsp dijon mustard                                                                                                                                      1/8 tsp fresh cracked pepper

Directions

1. Place kale and 1/4 teaspoon of sea salt into a mixing bowl. Massage salt into kale until for about 45 seconds until it begins to wilt. (It will get moist but you do not want liquid in the bottom of the bowl)

2. Add red onion, roasted pumpkin seeds and cranberries into the bowl

3. Whisk dressing together in a separate bowl. Then pour over salad and serve.

Store salad in the fridge for up to 3 days.

If you would like to get some healthy holiday recipes, I will be teaching a holiday cooking series in San Diego on November 20th and October 23rd.