GF Almond Butter Chocolate Chip Cookies

 

For when grains are the enemy and you just need a cookie:)

GF Almond Butter Chocolate Chip Cookies

These grain free gems can also be made with Peanut Butter. I use a fresh almond butter that I get from a natural food store.  It gives it a hearty texture. You could make your own with a vitamix or sub in any other almond butter. 

  • 1 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1 tsp baking soda
  • 1/4 tsp. salt
  • 6 tbsp unsalted butter ((room temperature))
  • 3/4 cup coconut sugar
  • 6 tbsp almond butter ((nuts only, no additives))
  • 1 1/2 tsp. vanilla
  • 1 cup dark chocolate chips or chunks
  • 1 egg
  1. With a mixer, beat butter, coconut sugar and almond butter together until combined. 
  2. Beat in egg and then vanilla.
  3. On a low speed add in dry ingredients until combined. Stir in Chocolate chips. 
  4. Place a silicone baking mat* on a baking sheet.**

    Shape into mounds about the size of a golf ball and place on baking mat about two inches apart. Flatten slightly.

    Bake for 11 minutes. Remove and let cool a little before transferring to a wire rack. 

 

I use top of the line baking products from BonCook.  Safe and easy to use! I wouldn’t use anything else!

*Get your silicone baking mat Here

**Get your baking sheet Here

Pumpkin Slab Pie with Pecan Streusel

Who says a pie has to be round? Feed a crowd by creating this pumpkin slab pie.  The streusel topping gives it a satisfying and sweet crunch.

Pumpkin Slab Pie with Pecan Streusel

  • 1 box refrigerated pie crusts rolled
  • 3 large eggs
  • 3/4 cup sugar
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1 15 oz. can pumpkin puree
  • 1/2 cup heavy cream

Streusel Topping

  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup butter (1 stick)
  • 1/2 cup coarsely broken pecan halves
  1. Preheat oven to 350 degrees. Place a deep flexi flat* on a perforated baking** sheet or grease a jelly roll pan. 

    Bring pie crusts to room temperature and unroll. Place one on top of the other and roll into a 13×17 rectangle. Gently place into pan. Ease crust into corners and ups the sides. Roll or fold edge gently and flute the edge with your hands. Trim off excess dough if needed. 

    Whisk together eggs, sugar, spices and salt in a large bowl until smooth. Whisk in pumpkin. Whisk in the cream and pour filling into the pie crust. Spread and smooth top. 

    Bake for 30 minutes until filling begins to set. Sprinkle chilled streusel evenly over filling. Continue baking until the topping is golden brown and the filling is set, about 25 minutes. The tip of a knife inserted should come out clean. (be careful not to pierce your flexiflat)

    Cool to Room temperature. Refrigerate until chilled. 

Streusel Topping

  1. Stir together oats, brown sugar and flour in a large bowl. Work in the butter with a pastry cutter or fingertips until the mixture is crumbly. Gently toss in the pecans. Cover and refrigerate until butter is cold. At least 30 minutes. 

*Purchase Deep flexi Flat Here

**Purchase Perforated Baking Sheet Here