I am a huge fan of gluten. Always have been. But I recently found out that I have a high sensitivity to gluten. This is the girl that slapped the hashtag #glutenforever on a recent Instagram post (oh the irony). I decided to start cutting out my beloved gluten in baby steps. Baking was my first challenge because boy, do I love to bake. And of course, eat baked goods like any normal person. It's still a challenge but I've found a few successes and these cookies are definitely one of them! They're super chocolately and fudgey and delicious! Oh and did I mention they're really easy and filled with healthy fats? Hello, Avocado!
Gluten Free Avocado Chocolate Chunk Cookies
- 3/4 cup avocado flesh (about one medium avocado)
- 1/2 cup coconut sugar
- 1 egg
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/3 to 1/2 cup chocolate chunks
- Preheat oven to 350 degrees.
- In a bowl using a hand mixer (or pulse everything in a blender or food processor), mix together avocado and sugar until smooth. Add in the egg.
- Mix in cocoa powder and baking soda. Add in chocolate chunks.
- Using two spoons, place dollops of cookie dough on a prepared baking sheet with parchment paper. The cookie won't spread as much as usual, so flatten them out a bit with the back of a spoon.
- Bake for 8-10 minutes or until cookies no longer stick to the parchment paper.
- Cool down and keep in an airtight container in the fridge!
*This recipe makes 8-10 medium size cookies or 6 large cookies. Enjoy!
Recipe from The Sprouted Fig.
I am so pumped to share this yummy goodness with you guys! Homemade snicker bars that are healthy and delicious? Oh yes!
It's no secret that I love sweets. And candy bars? Well, they're amazing. But I've been trying my hardest not to eat processed junk so here we are. I give you the clean(er) snicker bar. And I have Olena from ifoodreal to thank for this amazing creation. Thanks, Olena!
Clean(er) Snicker Bars
- 3/4 cup smooth peanut butter
- 2 Tbs coconut oil, melted
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups rolled oats (use gluten free, if needed)
- 10-12 Medjool dates, pitted
- 1/4 plain peanuts
- 1 cup chocolate chips
- 1 Tbs coconut oil
- 2 Tbs peanuts, finely chopped
- Sea salt, to taste
- In a medium bowl, add peanut butter, oil, vanilla extract, salt and mix to combine. Add in your oats and mix well. Transfer to prepared loaf pan and spread in an even layer using your hands and a spatula.
- Place pitted dates, inside side down, a butterfly shape, tightly in a single layer over the oat layer, leaving no gaps. Sprinkle with 1/4 cup peanuts.
- Melt chocolate and coconut oil in microwave or double boiler. Pour over layers and spread with a spatula. Sprinkle with chopped peanuts and sea salt.
- Freeze for an hour. Remove from loaf pan by lifting parchment paper flaps. Slice into bars and enjoy frozen. Store in an airtight container in the freezer for 3-4 months but I doubt they'll last that long!
You guys, meet Erin. The beautiful talent behind Salt and Vine Photography. Go check out her work here! She's awesome!
We met up on a cold clear morning in a random field (which is no longer there. Boo!) and shot pictures at sunrise. It got awkward at times. I mean, two photographers who aren't used to being in front of the lens? Yeah, it got weird but it was so much fun!
Thankful for this friend.
Time with this girl is always good. Perfect night.