Carob Chip Cookies with Poppy Seeds & Pink Sea Salt

A little bite of heaven….

On a whim these cookies came into existence last week. Light and airy they were exactly what I was hoping for. Due to my lack of baking sheets these were made in a muffin tin…If you dolloped them onto cookie sheet however they would stay soft in the center ~

Carob Chip Cookies with Poppy Seeds & Pink Sea Salt

1/2 cup brown rice flour

1/4 cup millet flour

1/4 cup buckwheat flour

1/4 cup + 4 tsp almond meal

1/2 tsp + 1/8 tsp baking soda

1/2 tsp  tsp sea salt

1/4 cup coconut oil

1/4 cup olive oil

1 egg

2 tbsp dark muscavado sugar

1/4 cup honey

2 tbsp apple sauce

1 tbsp poppy seeds

3/4 cup unsweetened carob chips

Pink sea salt for topping

Preheat your oven to 350 degrees. Combine the wet and dry separately, then stir both together. Once you have a smooth batter fold in the poppy seeds and carob chips. Bake for about 10-12 minutes, or until the edges are golden brown, top with a sprinkle of pink sea salt after removing from the oven to cool. Cooking times will vary.


Chickpea Flour Coconut Chocolate Muffins

One word to describe these:   AMAZING.

These came into existence when I was searching to make a grain and nut free cookie. I came out with a healthy, high protein cookie-muffin-scuffin-mound-nougget. YES. Dense yet satisfying.. they quickly disappeared!

Chickpea flour, also known as gram flour is a new exciting world waiting to be explored. How many people have thought of this ingredient past hummus? I can’t wait to try it in a pizza crust.

Chickpea Flour Coconut Chocolate Cookie-Muffins:

1 cup chick pea flour

1 small container of unsweetened applesauce (4 oz)

1 tbsp ground flax

2 tbsp water

2 tbsp honey + more for drizzle (you can use more for sweeter)

1/4 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

handful dark chocolate chips

handful raisins

handful shaved coconut (coconut chips)

Combine the flax and water in a bowl and set aside for a few minutes to thicken, mix the dry ingredients together in a large bowl. In a smaller bowl (or your bowl with the flax) combine the wet ingredients then add everything to the dry and stir until combined. Stir in the raisins, chocolate and coconut last. I spooned my batter into a mini muffin tin, any size will work and baking times will vary. At 350 degrees bake for around 20-30 mins depending on your oven. Keep an eye out, when they begin to get golden and crispy around the edges they are done.

Happy Monday ~

JUMP for cookies

Get ready to rock your socks {…}

These cookies are amazing, and contain no butter or eggs. A ‘healthy’ chocolate chip cookie if you will. But to me it tastes like a brown sugar, peanut butter, maple, dark chocolate, sea salt, cookie of goodness.  🙂

The recipe is amazingly simple to go along with these tasty treats. Mix your dry, mix your not dry, then combine and bake.  You have no excuse not to make these and feel awesome about yourself. {recipe at end of post}

First mix together the dry:

Mix together the not dry:

Make sure you mash and mix up the peanut butter so all the wet ingredients are completely combined.

Then combine and mix. When everything is blended throw in the chocolate chips and form into balls.  Place on a sprayed cookie sheet and bake at 350 degrees for about 10 minutes.

You can flatten slightly for a thicker cookie or flatten completely for a much thinner cookie. I chose a happy place in-between the two.

If you like before baking the cookies sprinkle a little sea salt and/or brown sugar on the tops of the cookies.  Salt especially is such a good flavor addition to a sweet snack.

These were absolutely delicious right out of the oven, which is when most of my desserts are eaten…, but if you can save a few they are even better the next day.

Recipe for JUMP cookies ~

1 and 1/4 cup whole wheat flour

about 1/4 cup packed brown sugar

1/4 tsp salt

1/4 tsp baking soda

1 tsp baking powder

1.5 tbsp chunky peanut butter {or nut butter of choice, any will work}

2 tsp pure vanilla extract

1/4 cup maple syrup

3.5 tbsp canola oil

as much CHOCOLATE as your heart desires


The one tradition my family has kept once a year is making hamantaschen cookies from scratch

These beauties have a light sweet dough and endless filling possibilities.  The true test is trying not to eat all the fillings up while your trying to make them…

For the dough mix 2 3/4 cup flour, 1/2 cup of sugar, 1 tbsp baking powder, 1 tsp orange peel, and 1/2 tsp salt in a large bowl.  Add in one stick of cut butter, canola oil, and water.  Then mix in 2 beaten eggs and 2 tbsp of milk.  Once the dough binds together knead until smooth.  Divide the dough in half and wrap both portions in wax paper.  Refrigerate for at least an hour before baking or overnight.

When your ready to bake flour your surfaces, or entire kitchen table, to allow for plenty of rolling pin room.

Roll up your sleeves, flour your hands, and get down to business.  Roll out the dough, you might want to knead it for a quick second first, then with a 3 inch round cookie cutter cut out as many circles as you can.

Take the leftover dough, knead it back into a ball, then start all over again.  Making as many hamantaschens as you can.

You can fill a hamantaschen with almost anything, which is the pure beauty of this tasty cookie.  A traditional filling is poppy seed, but we also use an array of fruit spreads, peanut butter, and chocolate chips.  Next year I’m throwing nutella into the mix, I smile just thinking about it!

To fold the hamantaschen you fold three sides of the circle as shown, making sure to pinch the ends.

When your ready to bake preheat your oven to 350 degrees and place hamantaschens on a greased or lined baking sheet.  Bake for 20 minutes then take out and let cool.

A perfect example of what happens when your corners are not properly pinched…

Dough Recipe:

2 3/4 cups flour

1/2 cup sugar

1 tbsp baking powder

1 tsp grated orange peel

1/2 tsp salt

1 stick of butter

1/4 cup canola oil

1 1/2 tsp water

2 eggs

2 tbsp milk


assorted jellies, nut spreads, and chocolates.  Get creative and make up something new!

Click here for the history behind the treat.

Enjoy ~

Chocolate PB Salty Squares

At the very last minute a dessert was needed…

So I introduce to you the ~ Chocolate PB Salty Squares

Chocolate PB Salty Squares
1 1/4 cup whole wheat flour
1/4 cup sugar  [regular or brown]
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1.5 tbsp chunky peanut butter
2 tsp vanilla extract
1/4 cup local honey
3.5 tbsp canola oil
handful of chocolate chips

Preheat your oven to 325 degrees.  In a large bowl mix together flour, sugar, baking soda and powder, and salt.  In a seperate smaller bowl combine chunky peanut butter, honey, canola oil, and vanilla extract.  Add the wet ingredients to the dry and stir until well combined.  The gently stir in chocolate chips.

My batter was very crumbly, not like a cookie dough at all.  Maybe my oil measured in wrong but with wet hands I preceeded to dump everything onto a sprayed rimmed cookie sheet and flatten it out with my hands.

bake for 10-13 minutes, until the edges are a dark brown.  Remove from oven, with a knife slice into squares and then leave to cool for a few minutes.

The dough set after cooking and made for a marvelous after dinner treat.  We ate ours hot and straight from the oven.  If left to completley cool they become a crunchier cookie.