"Peanut Butter and Chocolate Cups"

My new favorite blog to read is www.edibleharmony.com. Last night I took her recipe for homemade raw chocolate and made a version of "peanut butter cups" using Sunflower Butter. I divided half the chocolate into 10 mini muffin cups, froze for about 10 minutes, added about 1 tsp of sunflower butter by Maranatha, topped with the remaining chocolate, froze for about 20 minutes.

Snickerdoodles ~ Gluten Free & Dairy/Lactose/Casein Free & Grain Free

Here is a picture of the Snickerdoodles I made last night by www.godairyfree.com. Click here for this amazing recipe. I couldn't stop eating them.

Pumpkin Soup ~ Gluten Free, Dairy/Casein Free, Vegan

2 sugar pumpkins (the small ones) to equal about 6 cups
2 carrots, sliced
1 medium potato, chopped
2 small onions, sliced
4 garlic cloves, minced
2 cups vegetable broth (I used better than bouillon) 
1 can coconut milk (I use the full fat Taste of Thai)
1 tbsp dried thyme leaves
salt and pepper to taste

Cut the pumpkins in half and scoop out seeds. Place flesh facing down with some water in a baking dish for an hour at 350. Once done and cooled off, scoop out flesh. My 2 pumpkins equaled about 6 cups.

Saute or roast in the oven the carrots, potato, onions, and garlic in olive oil. Once slightly softened, I added 2 cups broth and simmered until all the vegetables were all soft.

Add the pumpkin, stir to combine. I used my vitamix to puree but you can also use an immersion blender.

Add the coconut milk, thyme, and salt and pepper to taste.

Served with Crusty Boule Artisan Bread (under the bread section by "bread in 5 minutes per day."

My husband even liked this so anyone will like it.

Gluten Free Naan

Tonight I made Indian Food and wanted Naan to go with it. I found this great recipe. It was very easy and the recipe was easy to follow but the only thing I did different was use my mixer instead of a food processor. Everyone loved it. The kids even asked if they can bring it for lunch to school.

** my picture**

Apple Crisp ~ Gluten Free and Dairy Free

I've made numerous gluten free apple crisp recipes and none of them have tasted any good until the one I made today. My husband and I both loved it. I found this recipe on the spunky coconut originally posted by Iris from The Daily Dietribe. I apologize for my lack of great photography with my iphone.

Apple Crisp (Gluten-Free, Vegan)
An original recipe by Iris Higgins
Ingredients:
4 cups peeled, sliced apples (about 4-5 large apples)
1 tablespoons coconut sugar
1 teaspoon cinnamon

1 1/4 cups blanched almond flour
1/3 cup coconut sugar
1/3 cup pecans (I omitted)
1/4 cup coconut oil (at room temperature)
10 dates
2 tablespoons unsweetened shredded coconut

1/4-1/2 cup sliced almonds (my addition)

Directions:
Preheat oven to 375 degrees F.
Toss apples in a large bowl with the cinnamon and 1 tablespoon of coconut palm sugar. Place apples in an 8 x 8 inch glass baking dish.
Blend the rest of the ingredients in a food processor for 30 seconds. Spoon mixture evenly over apples.

Sprinkle sliced almonds on top of the apple crisp
Bake for 30 minutes or until apples are cooked through. Check after 10 minutes and place tinfoil over the topping if it starts to brown too much on top.

Gluten Free Eggrolls

I'm 13 weeks pregnant and craving egg rolls. Having Celiac Disease I just can't go out and get gluten free egg rolls. If I did, they probably would cost a lot. My husband used to make these egg rolls from weight watchers and I miss them. Tonight we made them but wrapped them in rice paper like a burrito, dipped them in eggs, then in brown rice flour. Before baking them, I brushed them with olive oil to give them a crispier taste.

Filling for the egg rolls:

• 1 small bag of shredded cabbage
• 1 medium carrot shredded
• 1 bunch onions thinly sliced
• 2 tsp sesame oil
• 1 tbsp gluten free soy sauce
• 1 tbsp chopped fresh ginger
• 2 garlic cloves minced

Mix all the ingredients in a bowl, then place small amount inside rice paper (first soften the paper by placing in water for 5 minutes) and roll up like a burrito. 

Whisk 2 eggs together in a bowl

Put one cup brown rice flour or another flour would probably work in a bowl

Dip and roll the egg rolls in the eggs then in the brown rice flour.

Brush the top of the egg rolls with olive oil 

Place the egg rolls in the oven and bake at 400 for 10 minutes on each side. I placed them on a wire rack but I think just placing them on a greased baking sheet would work just as well. 

German Pancake or Dutch Baby by THE SPUNKY COCONUT

I love trying new recipes. I love www.thespunkycoconut.com because I'm trying to limit my grain intake. Coconut flour is expensive but you don't need much to bake or cook with. My family loves this German Pancake with syrup served with grilled peaches or warm strawberries. The only thing I do different from her recipe is that I substitute the stevia for 1 Tbsp honey and add 1 tsp vanilla bourbon. Click on the title to go directly to the spunky coconut's website. 

German Pancake or Dutch Baby

Place cast iron skillet in the oven (my is 12 inches)

Turn the oven on to 500 degrees.

Set the timer for 15 minutes.

Add to blender or vitamix and puree

1 cup canned coconut milk (I have used full fat and light and it comes out the same each time)

6 eggs

1 tbsp honey

1/8 tsp sea salt

1tsp vanilla bourbon

1 tsp cinnamon

Add and puree again:

1/4 cup coconut flour

1/4 cup tapioca flour

When the skillet has been in the oven for 15 minutes remove it with an oven mitt.

Add 2 tbsp coconut oil to the hot pan.

When the coconut oil is liquified in the skillet add the batter.

Carefully transfer the skillet back to the oven with the oven mitt.

Bake for 10-15 minutes. Watch this carefully after about 8 minutes so it does not burn.

** I copied and pasted this recipe from the spunky coconut but changed the words and wrote down how I did the recipe. If you want to see the original from her, click here

Cinnamon Rolls ~ Gluten Free and Dairy Free

I found this recipe searching for cinnamon rolls. The dough was so easy to roll out in the morning and the work to make these was a lot easier than I thought. I followed the recipe exactly except that I used coconut oil in place of the Earth Balance and coconut sugar instead of brown sugar. The picture is what I made. My whole family devoured them.

http://cookingglutenfree.blogspot.com/2011/12/best-cinnamon-roll-recipe.html

The Spunky Coconut: Chicken Pot Pie (gluten free and dairy free)

I LOVE recipes from www.thespunkycoconut.com ! I made this recipe tonight. I copied and pasted the recipe from her website. Matt even liked it and took seconds. I took a picture and this is what it looked like. Kelly's picture looks much better. You have to check out her website. She has amazing recipes. 

Chicken Pot Pie

(makes two pot pies)

Saute for about 10 minutes to soften slightly (they will finish cooking in the oven):
about 1.5 cups of chopped carrots
about 1.5 cups of chopped celery
about 1/2 cup diced onion
2 cloves of garlic, minced

Add sauteed onions, garlic, carrots, and celery to a bowl with (Alexis' note: I added leftover broccoli and fresh mushrooms) about 3 cups of cooked chopped chicken

Spread evenly between two pie dishes. (Alexis' note: I just used an 8x10 pan)

Puree in the blender or food processor:
1/2 cup plain cashews
1/2 cup coconut milk
2 cups broth
1/2 tsp Herbamare (its a spice you can get online. I would use another seasoning like mrs dash that has salt in it to substitute if you don't have Herbamare).  

Pour the puree over each dish of chicken and veggies to almost cover them. You may not need all of the puree.

Crumble the topping evenly over the two pies. I use the following crust for topping.

Pie crust:

Add to Bowl:

1/2 cup applesauce (with no added sugar)

4 tbsp Chia Seed meal (I grind my seeds in a coffee grinder or Magic Bullet. 2 tbsp seeds is equal to about 4 tbsp meal) (Alexis' note: I used 4 tbsp ground flax)

Optional: For egg-users: add two eggs and omit half of the applesauce and all of the chia seed meal.

2 tbsp water

1.5 tbsp apple cider vinegar

1/2 cup coconut oil, liquified

Mix with electric mixer.

Add:

1 & 1/4 cups almond meal flour (Kelly uses Bob's and I used Honeyville grain) 

2/3 cup coconut oil 

1/3 cup tapioca flour

1.5 tsp baking soda

1.5 tsp baking powder

1 tsp dried oregano

1 tsp onion powder

Mix with electric mixer.

Bake at 325 degrees for about 30 minutes or until nicely browned on top.

http://www.thespunkycoconut.com/2012/02/chicken-pot-pie-benefits-of-coconut-oil.html

Pasta with Roasted Broccoli and Almond-Tomato Sauce.

I got this recipe from the Food Network Magazine June 2012. I copied it exactly except I used gluten free noodles. Directions are copied from the recipe in the magazine. This recipe is dairy free and gluten free.

• Salt
• 1/2 cup blanched almonds (I used whole raw almonds)
• 1 head broccoli florets
• 12 oz gluten free spaghetti noodles (I used DeBoles Angel Hair Pasta)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 cup lightly packed fresh basil
• 1 28 oz can whole San Marzano tomatoes 

1. Preheat the oven to 450. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until it is tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl. 

2. Add the pasta to the boiling water and cook as directed on the label. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli. 

3. Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 tsp salt and 1/2 tsp pepper. Drain the pasta and toss with the sauce. 

GLUTINO ~ Gluten Free Table Crackers

If you are not feeling well, these crackers are a perfect substitution for those crackers you used to eat before going gluten-free. I found them today at Sunflower Market for $3.59. My husband thinks they taste like Ritz Crackers and I think they taste like Club Crackers.

Ingredients: Corn Starch, Palm Oil, Soy Flour, Invert Sugar, Sea Salt, Soy Lecithin, Cellulose Gum, Sodium Bicarbonate, Caramelized Sugar, Yeast Extract, Sodium Pyrophosphate.

Fried lima beans with garlic, green onions, spinach, and feta

I usually do not like lima beans but when my friend made this recipe for me I had to try it for myself. You may be surprised at how good it tastes!

Fried Lima Beans

1 lb bag frozen lima beans
4 tablespoons olive oil
1 bunch green onions, sliced
3 garlic cloves, chopped
5 cups fresh spinach
Salt to taste
Crumbled feta to serve (optional)

• Heat the olive oil in a stir fry dish then add the lima beans, lightly frying them until they are golden brown. I accidentally "burned" some of them but I still think it tasted good. 
• When you think the beans are almost done, add the green onions and garlic. Sauté for about 2 minutes.
• Add the spinach until it cooked.
• Remove from heat and add some salt to taste if needed
• Serve with feta on top. 

The inspiration for my version came from a book called Plenty by Yotam Ottolenghi. He used dried lima beans, butter in addition to olive oil for frying, red chiles, sorrel which is easily substituted with spinach, lemon juice, and an expensive spice called sumac. My friend Kim made this recipe for me omitting and substituting the same things I did except she used dried lima beans.

Gluten Free Applesauce Sweet Bread

Do not judge how the bread looks when it comes out of the oven. I thought this tasted great and found it was more of a dessert bread than a sandwich bread. I used olive oil instead of the vegetable oil.  

APPLESAUCE SWEET BREAD

Contributed by: Bob's Red Mill Natural Foods

• 1/2 cup Applesauce
• 1/3 cup Milk (Soy, Rice, Cow)
• 1/2 cup Sugar
• 1/4 cup Vegetable Oil
• 1 cup White Rice Flour
• 1/2 cup Brown Rice Flour
• 1/2 cup Potato Starch
• 2 tsp Baking Powder

Directions

Combine applesauce, milk, sugar and oil in a bowl.

In a separate bowl, combine the flours, starch and baking powder.

Beat the dry ingredients into the wet. Spread into a greased 8-inch loaf pan.

Bake at 350°F for 35-40 minutes.

Makes 1 loaf (10 slices).

Gluten Free Chocolate Chip Cookies ~ Land O Lakes

Gluten Free Chocolate Chip Cookies ~  Land O Lakes

2 1/4 cups Gluten-Free Flour Blend (see below)1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum ( I omit)

3/4 cup butter, softened

3/4 cup firmly packed brown sugar (I use less, about 1/2 cup)

1/2 cup sugar (I use organic sugar cane)

2     eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

Instructions:

Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets. 

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using. 

Blueberry Muffins

Blueberry Muffin recipe from Elana's Pantry. 

Ingredients

• 1/2 cup coconut flour (doesn't seem like a lot but it is the correct amount)
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 6 eggs
• 1 tablespoon vanilla 
• 1/3 cup grape seed oil
• 1/3 cup honey (Elana uses agave)
• 1 cup fresh or frozen blueberries

Directions

• mix in a bowl flour, soda, salt
• mix eggs, vanilla, oil, and honey 
• combine both mixtures
• fold in the blueberries

I made 18 mini muffins and baked them at 350 for 15 minutes. Elana writes that this recipe makes 12 muffins and baked them at 350 for 20-25 minutes. 

Bolthouse Farms ~ Olive Oil Vinaigrette Raspberry Merlot

I needed a salad dressing for the huge amount of romaine lettuce I bought from Costco. I am not much of a salad eater but this dressing looked amazing. It even says gluten free on the bottle. At Winco it cost $3.98, a little more money than other salad dressings but I think it was worth it. It has 30 calories in 2 tablespoons and is full of flavor.

Gluten Free Pasta ~ Quinoa Ancient Harvest

I was never a huge fan of spaghetti or noodles because they never made me feel good....now I know why....Celiac Disease! But my kids love noodles and I wanted to eat noodles with them. I tried some brown rice pasta ones that did not taste very good but I found these gluten free spiral noodles made from quinoa, corn, and spinach flour and dried beet and red bell pepper. The texture is amazing, not mushy at all. I topped the noodles with RAGU chunky vegetable spaghetti sauce. According the the RAGU website, their spaghetti sauces are gluten free.

Gluten Free Granola ~ Bakery on Main

I bought this Gluten Free Granola at Against the Grain located on 2292 West 5400 South in Taylorsville, Utah. I just bought it today and I think I ate half the bag. It is very good with a great crunch and sweet, but not too sweet, taste. It tastes similar to the Trader Joe's Granola. I posted pictures of ingredients if you can read them at a side angle :-) 

I bought it for $9.89 for 22 oz. I went online to the company's website www.bakeryonmain.com and found it for $6.49 for 12 oz. 

Flour-less Brownies ~ whole foods

I serve these quite often for guests. Today I had two friends come over who were hesitant but were pleasantly surprised that they were so good. All our kids devoured them. I do not have a picture because my internet is so slow to upload one today. Click on this link to the whole foods website for this recipe. 

Ingredients

1 (15-ounce) can no-salt-added black beans, drained and rinsed 

3 large eggs 1/3 cup melted butter, more for the baking dish (I have used both earth balance and coconut oil and I love how moist the brownies turn out with the coconut oil. Be sure to use room temperature eggs if using coconut oil so the oil doesn't harden)1/4 cup cocoa powder 1/8 teaspoon salt 2 teaspoon gluten-free vanilla extract 1/2 cup plus 2 tablespoons cane sugar (I have used honey)1/2 cup gluten-free semi-sweet chocolate chips 1/3 cup finely chopped walnuts

Method:

Preheat oven to 350°F. 
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares. 

Blue Iguana

Last night we ate at the Blue Iguana, a Mexican restaurant in downtown Salt Lake City.  Although they do not have a specific "gluten free menu, " there are only 3 things that contain gluten in their restaurant: enchilada sauce, tamales, and flour tortillas. You are safe with everything else. I had the fish tacos and they were so yummy! They also serve unlimited chips and salsa. 


Prices are reasonable. We had a Living-Socials deal where I bought a $20 gift card for $10. 


165 South West Temple
Salt Lake City


http://www.blueiguanarestaurant.net/

Crunchy Maple Sunrise

I bought this as Costco and it is amazing!  It has a good maple crunch and is full of flavor!

Gluten Free and Dairy Free Vanilla Cake with Chocolate Frosting ~ inspired by the Spunky Coconut

Vanilla Cake (revised from the Spunky Coconut)

5 eggs, whisked

2/3 cup unsweetened applesauce

1/3 cup coconut oil, melted before adding

2/3 cup honey

1 tbsp vanilla extract

2/3 cup coconut flour, sifted

2/3 cup tapioca flour

2/3 cup almond flour 

1/4 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

• Mix wet ingredients in the kitchen aid mixer then add the dry ingredients
• Pour equal parts into two round greased 9 x 1.5 inch cake pans. I did not have these 2 cake pans, so I used a 8x10 pan. I grease my pans with coconut oil.
• Bake at 325 degrees for about 18-20 minutes.
• Cool for a few minutes, then flip onto wire racks and let cool completely. 
• Use a serrated knife, carefully...I mean carefully, remove the bottom crust and sides of the cake.
• Lay one cake on a piece of parchment paper
• Spread a very thin coat of chocolate frosting on top. See recipe below
• Lay the second cake on top.
• Cover with chocolate frosting.
• Decorate!! I made the number "2" with strawberries and chocolate chips for my daughters birthday. 
• Store in the refrigerator 

http://www.thespunkycoconut.com/2011/06/strawberry-birthday-cake-gluten-free.html

Frosting from the spunky coconut:

• Melt over double boiler (I used the microwave)
• 1.5 bars of 3.2 oz dark chocolate (about 3/4 cup of chocolate chips...I used Guittard dark chocolate chips)
• 3/4 cup coconut milk (I used reduced fat)
• When the chocolate has just barely melted, remove from heat.
• Add:
• 2 tbsp honey
• 10 drops liquid stevia (omitted and used 3 tablespoons frosting) 
• 2 to 4 tbsp coconut flour, sifted ( I used 2 tablespoons) 

Refrigerate until the frosting has cooled, about 15 minutes. 

When the cake has cooled fully, top the cake with the frosting.

http://www.thespunkycoconut.com/2009/06/gluten-free-dairy-free-sugar-free.html

Kale Pesto

INGREDIENTS

Kale, 6-8 leaves torn into chunks
1 tablespoon olive oil
2 tablespoons water
Juice from 1/4 lemon
2 tablespoons sunflower seeds
1 garlic clove, sliced
6 parsley leaves

DIRECTIONS

Add kale, lemon juice, garlic, and sunflower seeds into food processor and process until a pastey texture forms. Add olive oil and one tablespoon water. Process and scrape down sides as needed — 3-4 minutes. Add parsley leaves and one tablespoon water and process again, stopping to scrape, until a smooth texture forms. Use as a dip, pasta sauce, or put on a slice of gluten free bread or crackers and enjoy!

www.fitsugar.com

Gluten Free Multi-Grain Crackers ~ Crunchmaster

I picked these crackers up at Costco yesterday and they are so yummy. There are 7 grains: brown rice, sorghum, Quinoa, Sesame, Millet, Flax & Amaranth. Other ingredients include potato starch, safflower oil, and sea salt.

Cream of Broccoli Soup ~ Forks over Knives

This soup is amazing! Kaitlyn liked it so much she wanted it for breakfast the next day. As Matt was looking at the ingredients in the livingroom, I heard him shout: "you are putting cashews in the soup?!?!" Relax honey, you will like it, I promise. He did like it! The blended cashews make the soup creamy, something I miss from not having any dairy. I copied this recipe exactly.


The recipe says it serves 6…nice size servings.


6 cups Vegetable Stock or Boullion
1 rounded cup Raw Cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper

Puree 1 cup of vegetable stock with the cashews in a blender until smooth. Set aside.
In large pot, cook onion, celery, and carrot over medium heat in 1 cup of vegetable stock for 5 minutes.  Add the garlic, bell pepper, and potatoes and cook for 2 more minutes.  Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat.  Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed.  Remove the pot from heat and puree about half the soup, in small batches, until smooth.  Return pureed soup to the pot and reheat, stirring well. 

 Serve!!

Coconut Brownies (gluten free & dairy free)

I bought a 1 lb bag of coconut flour months ago and still use it. Although it is expensive, I don't use much when I am baking.  For every 2 tablespoons of coconut flour, there is 70 calories, 2.5g fat, 6g dietary fiber, and 3g protein. It does not taste like coconut so you can enjoy these brownies if you are not a coconut lover. The brand I bought is in a 1 lb green bag called "LET"S DO...ORGANIC."


GLUTEN FREE COCONUT FLOUR BROWNIES
Alison's Wheat Free Brownies (recipe on the back of the coconut flour bag)


Ingredients~ 


1/3 cup butter or non-dairy alternative (I used Earth Balance)
1/2 cup cocoa powder
6 eggs
1 cup sugar
1/2 tsp vanilla (I use bourbon vanilla)
1/2 cup coconut flour, sifted 
1 cup chocolate chips, optional


Directions ~


Preheat the oven to 350. In a medium saucepan over low heat, blend butter and cocoa powder. Remove from heat and let cool. In a separate bowl (I used my kitchen aid mixer), mix the eggs, sugar, and vanilla. Blend this into the cocoa mixture. Stir in the coconut flour until the batter is no longer lumpy. Add the chocolate chips, if desired. Bake in pre-greased 8x8 baking pan for 30-35 minutes. 

Chocolate Chip Cookies (Gluten Free & Dairy Free & Egg Free & Grain Free)

I have been wanting to try a chocolate chip cookie recipe that was gluten free, dairy free, and grain free (as much as possible).  I found this recipe on the Spunky Coconut website.  I love the website, however she uses expensive ingredients like coconut oil and coconut flour.  I don't use the ingredients on a regular basis, so I don't worry too much about using them.

Chocolate Chip Cookies:

Add to bowl:

1/2 cup applesauce (I used unsweetened)

3 tbsp flax seed meal or 1.5 tbsp Chia seed meal (I used flax)

1/2 tsp guar gum (I substituted xanthan gum which is not grain free)

1 tbsp apple cider vinegar

12 drops vanilla liquid stevia (I omitted this and still thought the chocolate chip cookies were sweet enough)

1 tsp vanilla extract (I use burbon vanilla which does not contain any added sugar and i)

1/4 tsp sea salt

1/4 cup honey or coconut sugar (I use honey)

1/4 cup coconut oil, liquified  (can also you ghee or butter)

Mix with electric mixer (I use my kitchen aid mixer)

Add:

1 cup almond meal flour (I use Honeyville grain blanched almond flour)

1/2 cup coconut flour

1 tsp baking soda

1 tsp baking powder (you can make grain free baking powder but I used regular)

1/3 cup dairy-free chocolate chips (I use Guittard Dark Chocolate Chips because they are dairy free and I used about 1/2 cup)

Mix again.

Roll into balls and flatten the balls in your hands. (they don't really change shape in the oven)

Or roll out with a rolling pin and use cookie cutters =)

Bake on a greased cookie sheet at 350 degrees for about 12 minutes.

http://www.thespunkycoconut.com/2010/02/chocolate-chip-cookies-gluten-free.html