Gluten Free, Grain Free, Vegan Chocolate Chip Cookies (that taste REALLY good!)

It’s Christmas Eve and I’ve been baking up a storm today.  For the past few years we’ve been leaving Santa our favorite gluten free, grain free chocolate chip cookies.  Sometimes we make them vegan, and sometimes not depending on the chocolate chips we grab, but either way they’re REALLY good!

These are also my go to cookies for school functions because it seems that a good chunk of the families at are Waldorf school are gluten free, grain free and/or dairy free.  But honestly, these are a crowd pleaser even with gluten lovers!

They’re made with blanched almond flour (fine almond flour made from skinless almonds! Make sure to grab the blanched kind!)  I love almond flour because it tastes awesome and has lots of protein and fiber, and it’s easy to work with.  These cookies come together SO quickly and easily!

I hope you give these a try, even if you’re not a gluten/grain free person.  I haven’t met a person yet who hasn’t loved them!

Print Recipe
Gluten Free Grain Free Vegan Chocolate Chip Cookies
These cookies taste ah-mazing, even to gluten lovers! If you prefer milk chocolate chips, you can substitute those. They just won't be vegan or dairy free anymore. 🙂
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together all of the dry ingredients, making sure to stir thoroughly so it's well combined.
  3. In a smaller bowl, whisk together the melted coconut oil, maple syrup and vanilla extract.
  4. Stir the wet ingredients into the dry and mix. I like to use a large fork. The dough will feel very wet. This is normal!
  5. Scoop the dough into 1/2 Tbsp balls on to a parchment lined cookie sheet and flatten *very* slightly.
  6. Bake for 7-10 minutes or until lightly brown.
  7. I like to scrape them from the cookie sheet while they're still somewhat malleable, because sometimes when I wait until they've cooled and are crisp they're more breakable.
  8. Enjoy! 🙂
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Fresh Strawberry Pie Recipe

fresh-strawberry-pie-recipe

Every year, on the last day of school before Thanksgiving break, our kids’ Waldorf school celebrates Pie Day.  All of the graders gather in the courtyard with their classmates and family members and each class shares their class meal blessing.  It usually ends with a message of heartfelt gratitude and song and then each class returns to their classroom where homemade pies await them.

Last year I baked a fresh strawberry pie with all organic ingredients and it was a big hit, so I made it again this year.  (I baked this pretty late the night before, so try not to judge my ugly pie crust, haha!)  I know strawberry pie doesn’t exactly scream Thanksgiving, or autumn for that matter, but this pie is delicious year round!  If you don’t have access to fresh strawberries, no worries, you can totally substitute frozen ones.  Now, without further ado, here is the recipe!

Print Recipe
Fresh Strawberry Pie
This pie is amazing with fresh, homemade whipped cream, but it's totally optional!
Course Dessert
Cook Time 25 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Course Dessert
Cook Time 25 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Instructions
  1. Wash and hull the strawberries, removing the green tops and cores. Take half of the strawberries and slice them in half, then set them aside. Chop the remaining berries into very small pieces, or simply pulse them in a food processor.
  2. Cook the chopped up berries on medium heat in a saucepan. In a small bowl, whisk together the sugar and cornstarch, then add this mixture to saucepan. Add the lemon juice, reduce heat and simmer on low for 10 minutes, or until the mixture thickens. Then remove from the heat
  3. Add the uncooked, halved strawberries you reserved from step 1 to the cooked mixture.
  4. Preheat your oven to 425 degrees, or if you're using a store bought crust, follow the directions on the package. It's OK to use store-bought, we won't tell. 😉 If you're using homemade pie dough, roll out the dough and add to a 10" pie plate. Flute the edges, prick holes allover using a fork, and bake for about 14 minutes. Tip: You can line your pie crust with foil and fill with pie weights or beans to help your crust hold its shape. If you do this, bake for 10 minutes with the foil and weights, remove from the oven and then bake for 5 more minutes to lightly brown the edges of the pie.
  5. Remove your baked pie crust from the oven and spoon your strawberry filling into it. Allow to cool, then chill in the refrigerator for at least 2 hours or until the pie is set. I prefer to make this ahead and chill it overnight.
  6. Boom. Done. Serve it with freshly whipped cream and prepare to be amazed. Enjoy!
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love-crystal