Recipe of the Week - Amazing Almond Butter Chocolate Chip Cookies

Our family has been on a grain free journey and sadly the ONE thing I had not been able to create without good-ole-fashioned FLOUR was a solid chocolate chip cookie. Until now. These cookies from Amee's Savory Dish were incredibly simple to throw together (even toddler helper friendly). And the taste is incredible. Incredible. They are not chalky, since there is no flour substitute at all, just the nut butter and shredded coconut working magic.

Make them. You will thank me. Well, maybe not after you have eaten all two dozen...

  Almond Butter Dark Chocolate Chip Cookies from Amee's Savory Dish Adapted From Fast Paleo

Ingredients:

• 1 cup almond butter (love Barney Butter smooth!)
• 1/3 cup honey (can sub real maple syrup)
• 1 egg
• 1/2 Tbsp. vanilla extract
• 1/2 Tbsp. almond extract (or can use all vanilla extract) - (Lauren note: I would use all vanilla next time)
• 1/2 tsp. salt (*only add the salt if you are using unsalted almond butter)
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 2/3 cup shredded, unsweetened coconut
• 1/2 cup dark chocolate chips (such as Enjoy Life brand)

Directions:

1. Preheat oven to 350 degrees. 2. Oil baking sheets or line with parchment paper. 3. Stir together first 7 ingredients. Mix well. Make sure honey is fully incorporated. 4. Add coconut and chocolate chips and mix until well combined. 5. Scoop with a cookie scoop onto cookie sheets. Bake 9-12 minutes or until lightly browned.

Yield: about 20 cookies with a level 2 Tbsp. cookie scoop (Lauren note: I got 24!)

Recipe of the Week - Sweet Potato Biscuits

In our house, we thank God for our daily sweet potatoes.  They have become such a staple, not only because of their awesome nutritional value, but because they’re just plain scrumptious and versatile.  I was thrilled when I came across a Sweet Potato Biscuit recipe by Martha Stewart.  I have no doubt that the great Martha’s recipe is delicious, but I immediately set to work modifying it.  I am allergic to milk, so we couldn’t use cow’s milk and butter.  We’ve also cut out refined flours and sugars at our house, so I knew I would want to substitute the flour and sugar it called for.  The recipe below is the first batch I tried with all the changes.  They turned out perfectly—I think the moistness of the sweet potatoes makes them pretty fool-proof, so feel free to experiment!  They are now vegan, amazing, and a weekly occurrence.  To elevate them even more, serve them with honey or apple butter!

 Sweet Potato Biscuits

1 pound sweet potatoes

2½ cups white whole wheat 4 teaspoons baking powder 1 teaspoon salt ¼ teaspoon cayenne pepper 8 tablespoons (1 stick) unsalted butter, chilled [To make this vegan, I use soy free earth balance spread.] 2 tablespoons honey ¼ cup milk [I use coconut milk.]

1. Heat oven to 400.  Peel sweet potatoes, roughly chop , and steam in rice cooker.  You could also prick with a fork, bake until done, and scoop out the flesh.  You should have about 11/4 cups of puree.
2. In a mixing bowl, combine the dry ingredients.  Cut in butter until mixture resembles coarse meal.
3. In another bowl, whisk together milk, honey, and sweet-potato puree.  Add to dry ingredients, and mix until well combined.
4. Place dough on lightly floured board, knead once or twice, and pat out to ½ inch thick.  Cut out biscuits with a floured 2-inch-round cutter (I have a specific drinking glass that works well for this). Bake on parchment-lined baking sheet for about 20+ minutes, or until golden brown.
5. Eat half of them immediately.  Quickly!  Before anyone else comes in the room.

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