Healthy Gluten & Dairy-free Chocolate Chunk Oatmeal Cookies

Something urged me to make oatmeal cookies this week, I don’t know if it was the fact that I had an abundance of oats in my house, or I just wanted something sweet to dunk in my morning coffee! Who knows, probably both!

Anyway, I just wanted to bring you a simple and easy recipe that will fill your bellies with something wholesome and sweet!

These cookies are made gluten-free by using gluten-Free oats which you can find at your local grocery store, or online. I buy mine at Trader Joe’s because you get a lot for what you pay for!

When it came to the chocolate I didn’t have any chocolate chips on hand, so I just chopped up a chocolate bar! I love doing this because the chocolate bars I buy are always at least 65% dark chocolate, making them usually dairy-free! So if you like things less sweet, go for the dark chocolate trick, but if not go for some dairy-free chocolate chips! Either way, you won’t be sorry you made these bad boys!

Time: 30-35 minutes

Makes about 12 cookies

Ingredients

• 1 cup GF oat flour

• 1 cup GF whole oats

• 1 tsp baking powder

• 1/4th tsp salt

• 1tsp cinnamon

• 1/3rd cup coconut sugar  

• 2 large eggs

• 1/4th cup coconut oil

• 1/4th cup almond milk

• ½ cup dairy-free chocolate chips (or chunks)

Instructions

Preheat your oven to 350F and prepare your baking sheet.

Whisk together the dry ingredients and then whisk in the wet ingredients until a batter forms.

Gently fold the chocolate into the batter.

Scoop the dough into 1 inch balls using an ice cream scoop and place on the prepared baking sheet about 1 to 2 inches apart.

Place in oven and bake for 22-25 minutes.

Let cool on a cooling rack for about 15 minutes and enjoy!

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Paleo Zucchini Bread // GLuten-Free & Dairy-Free

I don’t know about you, but when It comes to Zucchini Bread I take things VERY seriously. Zucchini bread is one of those foods that is a win-win for both adult and child. Offering a sweet bread that kids and adults love while sneaking in some much appreciated green vegetables! Now even though it’s a winner, some of the more traditional recipes usually call for a good amount of gluten, dairy, sugar, etc. that usually put the zucchinis hard work down.

I was trying to figure out a way to make zucchini bread healthier without taking away all the good things it had to go for it. Things like a perfectly moist (don’t you just love that word?) and its sweet caramel taste!

Well, I have done it, folks, this Zucchini bread is Refines sugar-free, dairy free, gluten free, and can be made without oil if you substitute it for Applesauce! So here’s the recipe you and your taste buds have been missing out on!

Ingredients

• 1 &1/4th cup Almond Flour

• 1/3rd cup Coconut Flour

• 1 & 1/2 Cup Shredded Zucchini

• 6 Soaked Dates

• 3 large Eggs

• 1/4th Apple Sauce of Coconut oil

• 1 tsp Vanilla

• 1 & ½ tsp Baking Powder

• 1 & ½ tsp Cinnamon

• 1 tsp Maca root powder (optional, but gives the recipe more caramel flavors)

• Pinch of salt

Instructions

Soak the dates in hot water for about 10-15 minutes and then drain

Put the Zucchini, Melted Coconut oil, Dates, Eggs, and Vanilla in a blender or food processor and blend until liquid.

Mix together the dry ingredients and then combine with the Liquid Mixture. Put in a bread tin and sprinkle cinnamon and coconut sugar or cacao nibs on top!

Bake in the oven at 350 F for to 45-55 Minutes.

Let cool for about an hour and then enjoy!

Thanks for stopping by!

- Sonya Expert Zucchini Bread Baker.

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Vegan & Gluten Free Sugar Cookies

Sugar cookies, no need for chocolate chips in these babes because they hold up on their own! I am a firm believer in the power of a chocolate chip cookie, but my mind has been changed thanks to these babes.

My friend Natalie from Feasting on Fruit and I felt the need to fill the heart-shaped sugar cookie void in our lives. Sowe schemed together to create the cutest heart-shaped edible valentines for you, and well for us to enjoy! They are subtly sweet, perfectly crispy, and just the right amount of icing (if you’re into that). Cut them into heart shapes and gift them your valentine, even if it’s only your dog…

The recipe only has six ingredients, ensuring a simple bake that would be easy to take on alone or bake them with your littles. It’s a perfect opportunity to spend time together while teaching them that healthy baking is fun and delicious!

Use the recipe for any holiday, birthday, or events for a simple and crown pleasing treat that will have everyone complimenting you on what cute cookies you have made!

Ingredients

• 1 cup (120g) almond flour

• 1/3 cup (40g) coconut flour

• 1/4 cup (80g) maple syrup or agave

• 1/4 cup (50g) coconut oil (or coconut oil*)

• 1 tsp vanilla extract

• 1/4 tsp salt

Glaze**

• 1/4 cup coconut butter, melted

• 1 tsp pitaya powder (pink) or black goji powder (purple)

Instructions

1. Whisk together the maple syrup, coconut oil, and vanilla.

2. Add the flours and salt. Mix to form a sticky dough.

3. Roll out between two pieces of wax paper to 1/4-inch thickness.

4. Chill dough for 15 minutes (optional, but recommended for easier cutting/transferring).

5. Preheat the oven to 350ºF.

6. Cut into hearts (or any shape!), and transfer to a baking sheet lined with parchment paper.

7. Bake for 8-10 minutes until just golden around the edges. It will take less time for smaller cookies.

8. Cool completely before glazing.

9. Whisk together glaze ingredients, adding more or less powder to the desired color.

10. Top cooled cookies with glaze and sprinkles. Chill until set.

11. Eat!

Notes

*You may need to increase to 1/3 cup since it is thicker, it also helps to melt it before mixing.

**They are delicious plain or drizzled/dipped in melted chocolate.

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FLUFFY OAT PANCAKES // GLUTEN FREE & DAIRY FREE

I don’t know about you but when it comes to pancakes, Daniel and I mean business. We even have a weeknight dubbed pancake Saturday, where I come home from work, we make pancakes and watch a movie. Our favorites being Harry Potter and Lord of the Rings!

Every week it seems that I try a new recipe for myself since Daniel makes his perfect gluten and dairy-filled pancakes. He guards the secret family recipe with his life so don’t ask…sigh*

Anyway, each week I make my pancakes and have always faltered between near perfection, and pancake scramble that might sometimes taste like baking soda…I decided it was time to change so I gathered myself together and went to work!

My criteria for the pancaked were that they would be accessible for everyone, gluten & dairy-free, and if you don’t have allergies can be made with normal ingredients. I wanted the pancakes to be on the hardier side as well to keep you full and satisfied while maintaining that fluffy texture!

For the flour, I chose oat because it’s cheap, easy, and easy to make! All you have to do is blend up your gluten-free or non-gluten free oats in any blender until a fine powder forms. If there are some larger pieces left that’s okay too! Just get it to the finest flour for the best results!

For the Dairy-free yogurt, I use an almond-based one. It is thicker than a lot of coconut yogurt, but feel free to either replace the dairy-free yogurt with regular yogurt, or even apple sauce. They will have a different flavor with the apple sauce of course and won't be as fluffy, but still very good!

Now all you have to do is combine all the ingredients and cook on a skillet at medium heat. This batch makes about 6 medium-sized pancakes. (I used a 1/4th cup measure).

Now without further delay, here is the Perfect Pancake recipe!

Time 30 MInutes

Serving Size: 2

Makes 6 Pancakes

Ingredients

• 1 cup oat flour

• 2 Tbsp. coconut sugar

• 1 tsp baking powder

• 2 eggs

• 1/4th cup dairy-free yogurt

• 1/4th cup plant-based milk

• 1 tsp vanilla

• coconut oil for the pan

Directions

Whisk together the dry ingredients and then add in all of the wet ingredients. whisk until fully combines.

Grease a skillet and turn stovetop on medium heat. Let warm before pouring pancake batter onto skillet. Once bubbles begin to form and the edges of the pancakes are cooked about halfway through flip them.

Continue until all of your pancakes are cooked.

Serve warm with maple syrup, banana, chocolate chips, and almond butter for a breakfast/brunch/dinner you won’t forget!

Enjoy!

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