GF Guilt Free Holiday Treat!

Hello Loves!

Hope you all had a frightful Halloween last night and recovering for all the sugar! I have always loved Halloween and always will! Carson and I didn’t dress up this year due to a crazy day and getting out of the door late to get to St. George on time! We rushed our little bums there and enjoyed ODT’s performance of Thriller at Tuacahn. It’s always great to see old friends and sit in the audience for a change! However, we did get Remmie into the Hallloween spirit!

It was a little big, but still the cutest thing I have ever seen! He’s a spoiled little thing but why not?! He’s like my baby for the time being:)

Since it tis the season for all things sweet, I was craving a treat and found this awesome recipe at Healthful Pursuit and decided to give it a try!  I did alter it a little bit so if you’d like the original recipe, click on the title below to take you to the site.

Dreamy Chocolate Chip Cookie Balls

Yield: 16 cookies

*Gluten free + Vegan option

Ingredients

Dry

• 3/4 cup brown rice flour
• 3/4 cup tapioca/corn startch
• 3/4 cup coconut flour
• 2 tbsp freshly ground flax seed
• 1/4 tsp sea salt
• 1/2 tsp baking soda

Wet

• 3/4 cup soy-free earth balance spread or coconut oil (I used coconut oil)
• 1/4 cup agave
• 1/4 cup egg whites or 1 egg or 1 flax egg (1 tbsp freshly ground flax + 3 tbsp water)
• 1/4-1/2 cup unsweetened applesauce (use your judgment. Don’t want dry cookies)
• 1.5 tbsp vanilla extract
• 1 cup big dark chocolate chips

Directions

1. Preheat oven to 350F
2. Combine all dry ingredients in a large bowl.
3. Place wet ingredients in a small bowl and blend with hand blender until combined.
4. Combine dry ingredients into wet and mix until incorporated. Add chocolate chips and mash with hands, making sure each piece of cookie dough has some chip in it.
5. Scoop dough with a tablespoon or ice cream scooper, stacking the dough over top of the spoon. Remove from spoon and place on prepared cookie sheet. Repeat, keeping each cookie about an 1″ away from the next.
6. Bake for 12-15 minutes.
7. Remove from oven and place on a cooling rack for 10 minutes before enjoying (with a tall glass of coconut or almond milk, of course!)

***note: to make vegan, use flax egg.

Bite size goodness!

Cookies for breakfast? Don’t mind if I do!

I really enjoyed this yummy treat especially at this time when everyone is baking the best tasting, not so healthy, goodies. Don’t be afraid to make your own goodies and sub them in for the pound cake.  You’ll be surprised how much better you’ll feel!

Happy Tuesday!

xoxo

Jessie Ann