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CocoChocoChip Cookies

9 Mar


You know what?  Everything I do these days has to be very low mental energy.  I just don’t have it in me to get into anything complicated right now–especially in the kitchen.  If I see a recipe that has too many steps I pass it by immediately.  So when I came across this recipe, I was stoked: 7 ingredients + a wire whisk?

Quick, call the nearest kid.
Ask if they want to make cookies with me.
Grab a few mom-points for one-on-one interaction with a child.
Get a few more for letting child lick the bowl.
In a few hours: more points from the others who get to enjoy the cookies.
Cha ching. 

Win-Win-Win-are you seeing how many wins I am responsible for every day-Win-Win-Win.  Okay.  Did everyone get their win?  Good.  The entire day is now classified under “total success.”  Peace kids, I am going to lie down.

Before I proceed, let me remind you of Heather’s list of coconut flour’s health bennies:

  • No other flour comes close to its fiber content at 58%.
  • It has the lowest net carb count of any flour.
  • It’s mildly sweet.
  • It’s packed with healthy fats, particularly lauric acid to support immunity–the only other natural source aside from coconut based products rich in lauric acid is breast milk–now that should tell you something right there!
  • It’s mineral rich, particularly manganese to support bone health, thyroid function, nutrient absorption, the nervous system, and blood sugar balance.
  • It’s relatively inexpensive and requires smaller quantities per recipe.
  • It requires extra eggs for moisture which boosts the protein content of the final product. Great for balancing that macronutrient teeter-totter!

I got the recipe from here, and I wanted to make sure everyone knows about it, it’s a gem.  It will be on my regular rotation from now on.


2/3 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
2 teaspoon vanilla extract
1/2 teaspoon salt
4 whole eggs
2/3 cup dark chocolate chips (Enjoy Life, or your preference!)


Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl, whisk all ingredients together except the chocolate chips.  The batter will thicken as the coconut flour absorbs the moisture.  Stir in the chocolate chips. Makes 24 small cookies.  Use a spoon to drop the cookie dough onto baking sheet, and use your fingers to form them into balls, or to flatten them slightly.

Coconut flour products don’t spread like flour-based cookies, so you have to shape them the way you want them to turn out.  I like the look of “drop” cookies, but it might be because I am trying to go as fast as I can.  😉
Store in airtight container in fridge.  



Make sure you check out a few of other yummy dessert recipes before you leave!  Thanks for stopping by!

Chocolatey Chocolate Muffins

Chocolatey Chocolate Muffins

strawberry muffins

Favorite Strawberrry Muffins

pumpkin spicecream

Pumpkin Spicecream

Please pin this for us!

Chocolatey Chocolate Muffins

26 Jan

These are inspired by my absolutely favorite food on earth, a chocolate cake my kids named “Chocolatey Chocolate Cake” (after the little bunny in the adorable book Rabbit Ears.)   Next time you are craving a chocolate fest, make THAT cake with no substitutions.  I get accolades every time I serve it, and I then have to admit to everyone that it is not an old old family recipe.  It was an Allrecipes find.

But, if you are looking for a healthy-er recipe for your chocolate addiction, and/or you want to sneak some protein and fat into your kids’ diet without making them feel like they never get any treats, make these.  I adapted it from that original cake, and these do not disappoint.


2 ½ cups almond flour
1/3 cup cocoa powder
½ tsp salt
1 tsp baking soda
1 tsp baking powder

2 tsp vanilla extract
½ cup maple syrup
½ cup water
1/3 cup coffee-flavored liqueur (Kahlua)
3 eggs
½ cup chocolate chips…to keep it extra clean use Enjoy Life, they are awesome!

Prepare a cupcake pan.  With a wire whisk, combine the dry ingredients until completely mixed.  Add the liquid ingredients and stir until fully incorporated into a batter.  Stir in chocolate chips.

Bake at 350 degrees for 20-23 minutes.  Makes 12 cupcakes.  Store in airtight container in the fridge.


You’ll have to excuse my photographic apathy.  I just can’t even begin to keep up with the photography I see on people’s food blogs these days!  Wow.  For now, the iPhone camera uploads are as good as it gets around here.

I really hope you enjoy these, let me know if you make them!



Pumpkin Spicecream

25 Oct


Here is my newest submission because for one thing, we are in the middle of National American Pumpkin Spice Season, but I also want to be in on the smoothie bowl trend.  This is cold, filling, and has a dose of protein to boot.  With extra toppings, this would make a hearty breakfast, but it also makes a light dessert if that is your preference.

1/4 cup water
a heaping 1/2 cup frozen pumpkin (1/3 of 15 oz can)
1/3 cup cottage cheese** 
1/2 frozen banana
1/2 tsp pumpkin pie spice
2 tsp maple syrup, more for garnish/to taste 

toppings: whipped cream, coconut flakes, chopped apples or pears, chopped pecans, drizzle of honey, maple or even chocolate syrup!!

Place everything in your Vitamix or blender. Blend until mixed thoroughly, you may have to scrape down the sides with a spatula once or twice during processing.  Spoon out into a bowl and sprinkle with your choice of yummy toppings.  (If you are using a regular blender, you may want to allow the frozen pumpkin and banana to soften slightly.  Also, I freeze the pumpkin in pre-measured amounts because I use it in my morning breakfast smoothies.)

This is such a great treat–it is full of natural goodness, with a solid dose of protein to boot.  My kiddos all really liked it (the dollop of whipped cream sealed the deal for them!)  Everybody wins!

**To avoid dairy, increase the amount of frozen pumpkin to 2/3 c and add a tbsp of almond butter and a pinch of salt.  After all my experience making smoothie bowls, the consistency and flavor will be just as good.  🙂

If you are new to our site, please also check out my two other favorite pumpkin recipes:  Fall’s Best Pumpkin Muffins and Pumpkin Sausage Soup.

Enjoy, Leigh



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