S’more Cookies (DF + GF)

Everything you already love about s’mores in the form of a cookie!

S’MORE…COOKIES?!

Umm, yes, please!

It sounds like the best of both worlds if you ask me.

Melted chocolate, gooey marshmallows, and graham cracker flavor in every bite!

I don’t want anyone to miss out on this one. They’re just too good!

In order for nearly everyone to enjoy these cookies I made them with almond and coconut flour so they are gluten free. I also used coconut oil and dairy free chocolate chips so they dairy free as well! There is also a vegan option if you swap out the egg for a flax egg instead.

Let’s get to the recipe!

S’more Cookies

Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 tbsp coconut oil (room temp, not melted, not too hard)
  • 1 egg (you can sub flax egg to make these vegan)
  • 2 tsp pure vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 raw blue agave
  • 1/2 tsp pink salt
  • 1/2 cup dairy-free mini chocolate chips
  • 2/3 cup Dandies marshmallows

How to make…

Step 1: Preheat oven to 350 degrees and use a silicone mat, line, or oil a cookie sheet with any oil of your preference.

Step 2: In a large bowl mix together all the wet ingredients. This includes the coconut oil, agave, egg, and vanilla.

Step 3: In a medium bowl combine all the dry ingredients. This includes the almond flour, coconut flour, baking powder, baking soda, and salt.

Step 4: Add the dry to the wet ingredients and combine completely.

Step 5: Fold in the chocolate chips and marshmallows.

Step 6: Roll cookie dough in balls that are about 2 tbsp in size. Place the cookies 1 inch away from each other on the baking sheet you previously greased. Flatten the cookies and make sure there are no cracks in the dough.

Step 7: Bake for 6-8 minutes or until golden brown.

Notes:

  • Keep cookies in an air tight container on the counter for up to 1 week.
  • I keep mine in the freezer so they stay good longer and just microwave them for 10-15 seconds when I want one.

Enjoy!!

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Almond Butter S’more Blondies (DF + GF)

Summer is here, and that means everything S’MORES!

These blondies are dairy-free and gluten free without sacrificing any of the amazing s’more flavor you crave!

I don’t know about you, but anything s’more flavored in the summer time just sounds too good to pass up!

One of my all time favorite desserts is blondies, so almond butter s’more blondies?! It was really a no brainer for me.

Gimmie s’more please!

Almond Butter S’more Blondies

Ingredients:

  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp pink salt
  • 1 egg
  • 1/4 cup coconut oil (room temp)
  • 1/4 cup agave
  • 1/2 cup almond butter
  • 1 tsp pure vanilla
  • 1/2 cup Enjoy Life mini chocolate chips
  • 1 cup Dandies marshmallows

How to make…

Step 1: Preheat the oven to 350 degrees and grease an 8×8 pan with your oil of choice.

Step 2: In a medium bowl combine all the dry ingredients. This includes the almond flour, baking soda, and pink salt.

Step 3: In a large bowl combine all the wet ingredients. This includes the egg, coconut oil, agave, almond butter, and vanilla.

Step 4: Fold the dry ingredients into the wet ingredients. Combine completely.

Step 5: Add in the chocolate chips, and the marshmallows.

Step 6: Pour batter into the pan and smooth the top out so it bakes evenly.

Step 7: Bake for 20-25 minutes.

Step 8: Let cool and store in an air tight container for up to a week.

Notes:

  • I store mine in an air tight container in the freezer, and when I want one I just microwave it for 15-20 seconds.

Enjoy!!


Healthy Caramel Sauce (V, DF, GF)

Put on top of your favorite dessert, use it as a dip for fruit, eat it straight out of the jar, the possibilities are endless!

Healthy Caramel Sauce

Ingredients:

  • 14 dates (whole + pitted)
  • 1 tsp pink salt
  • 2 tsp pure vanilla extract
  • 1/2 cup (room temp) unsweetened almond milk
  • 1/4 cup coconut sugar

How to make…

Step 1 & Done: In a food processor blend all the ingredients on high until all the date pieces are completely blended and the sauce looks as smooth as caramel.

Notes:

  • Make sure the dates are soft. If not, you can soften them by soaking them in hot water for 10-15 minutes.
  • Keeps in an air tight container for 1 week in the refrigerator.

Enjoy!!


Coconut Flour Chocolate Chip Banana Muffins (DF + GF)

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are grain-free and dairy-free without sacrificing any of the flavor you love!

Ever wonder what you’re going to make with that coconut flour that’s been sitting in your cupboard for the past 3 months collecting dust?

I know that I’ve had terrible luck in the past baking with coconut flour. It’s an art that took me years to master, but I’ve finally perfected it!

My love of baked goods and healthy eating have come together to make this masterpiece, and it truly is a masterpiece.

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are so moist and full of flavor you’ll catch yourself wondering how in the world they’re so healthy!

A muffin recipe that is free from dairy as well as gluten, and are still arguably the best banana muffins out there?!

I’m pretty proud of this one!

Made with coconut flour, bananas, coconut oil, eggs, df vanilla yogurt, and sweetened with agave these muffins are perfectly sweet with chocolate chips in every bite.

Bananas and chocolate are a match made in heaven. Am I right?!

Coconut Flour Chocolate Chip Banana Muffins

Ingredients:

  • 1 cup coconut flour
  • 1/2 tsp pink salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 spotted bananas
  • 1/4 cup coconut oil (melted + cooled to room temp)
  • 2 tsp pure vanilla
  • 1/4 cup raw blue agave
  • 3 eggs
  • 5.3 oz container of vanilla dairy-free yogurt (I use SO delicious brand)
  • 1/2 cup enjoy life mini chocolate chips

How to make…

Step 1: Preheat oven to 350 degrees, and line muffin tin with paper cups or parchment paper.

Step 2: In a small bowl mix together all the dry ingredients. This includes the coconut flour, pink salt, baking powder, baking soda, and cinnamon.

Step 3: In a large bowl combine all the wet ingredients. This includes the bananas, coconut oil (make sure after it’s melted you wait to add it until it comes to room temperature), vanilla, agave, eggs, and yogurt. Beat together with a hand mixer until all the banana chunks are gone.

Step 4: Slowly add in the dry mixture until completely combined.

Step 5: Fold in the chocolate chips.

Step 6: Fill muffin cups about 3/4 full and bake for 20 minutes or until the tops are golden brown.

Enjoy!!


Almond Joy Energy Balls (DF, GF)

A chewy chocolaty bite sized snack that gives you energy for hours!

Ever get in that mid day slump?

Yeahh, me too.

Usually by 2 pm you can find me by the nearest coffee maker brewing my 2nd or 3rd cup of coffee. Not my best habit, I know.

But lately I’ve been really into making a quick snack and enjoying it with my afternoon cup of coffee.

This week I came up with THESE and I think it might be the best thing I’ve ever done.

ALMOND JOY ENERGY BALLS!

Chocolate, almonds, AND coconut.

Yes, please!

Almond Joy Energy Balls

Ingredients:

  • 1 cup unsalted almonds
  • 10 pitted medjool dates
  • 1/2 tsp pink salt
  • 2 tbsp ground flax seed
  • 3 tbsp 100% cacao
  • 1 tsp pure vanilla
  • 1 tbsp raw unfiltered honey
  • 1/2 cup unsweetened shredded coconut

How to make…

Step 1: In a food processor add the dates and almonds until finely chopped.

Step 2: Add in the remaining ingredients except the shredded coconut and blend until they’re completely combined.

Step 3: Refrigerate mixture for 20-30 minutes.

Step 4: Roll mixture into balls about 1 inch by 1 inch.

Step 5: Fill a small bowl with the shredded coconut and then cover the energy balls in the coconut.

Step 6: Keep in an airtight container in the fridge for 5-7 days.

Enjoy!!


Edible Chickpea Chocolate Chip Cookie Dough (DF, GF)

Edible Chickpea Chocolate Chip Cookie Dough

Ingredients:

  • 8 tbsp oat flour (gluten-free)
  • 4 tbsp maple syrup
  • 4 tbsp cashew butter
  • 6 tbsp Enjoy Life mini chocolate chips
  • 2 tbsp almond milk
  • 1/4 tsp pink salt
  • 1 tsp pure vanilla extract
  • 1 cup chickpeas
  • 1 tbsp coconut sugar

How to make…

Step 1: In a small mixing bowl combine the oat flour, coconut sugar, and pink salt.

Step 2: In a food processor blend together the chickpeas, maple syrup, cashew butter, almond milk, and vanilla extract.

Step 3: Combine the dry and wet ingredients. Stir in the chocolate chips.

Step 4: Put the cookie dough in an airtight container and refrigerate for 30+ minutes.

Enjoy babes!!


Almond Butter Chocolate Chip Cookies (DF, GF)

Almond Butter Chocolate Chip Cookies 

Ingredients: 

  • 1 egg
  • 3/4 cup all natural creamy almond butter
  • 2 tbsp avocado oil
  • 2 tbsp unsweetened vanilla almond milk
  • 2 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 tsp pink salt
  • 1 tsp baking soda
  • 6 tbsp coconut flour
  • 3/4 cup Enjoy Life mini dairy-free chocolate chips

How to make…

Step 1: Preheat the oven to 350 degrees.

Step 2: In a large mixing bowl combine all the wet ingredients. 

Step 3: In a small mixing bowl combine all the dry ingredients. 

Step 4: Add a small amount of the dry mixture to the wet mixture at a time folding in the dry ingredients with the wet ingredients until the dough is formed. 

Step 5: Fold in the chocolate chips.

Step 6: Chill the dough in the refrigerator for 30 minutes. 

Step 7: Grease or line your cookie sheet. 

Step 8: Place 2 tbsp sized cookies on the cookie sheet about 1 1/2- 2 inches apart. 

Step 9: Bake at 350 degrees for 8-10 minutes.

Enjoy babes!!

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