Healthified Chocolate Chip Cookies

Hey friends!! Happy Monday. I am SO SO excited to share this with you. I have been wanting to make the perfect "healthified" Chocolate Chip Cookie recipe for a while and I have finally perfected it!! These little cookies are made with a gluten-free oat flour, coconut sugar and coconut oil (amongst other things) which means they have NO butter, NO gluten, no dairy and NO guilt! HECK YES!

I could not stop eating these. They. Are. Dangerous. These little guys are crispy on the edges and soft and pillow-y on the inside. You must must must try!!



1/2 Cup coconut oil, melted and cooled

1 egg, at room temperature

1 teaspoon butter emulsion/extract

1+2/3 Cup Gluten-Free Oats, pulsed to a flour

1/4 Cup coconut sugar + 1 Tablespoon raw honey OR 1/4 Cup dark Brown Sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 Cup dark chocolate chips/chunks



1. Preheat your oven to 325F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a stand mixer with a paddle attachment OR a large mixing bowl, mix together the coconut oil, egg and butter emulsion/extract. In a separate bowl, blend together the oat flour, coconut sugar, honey, baking soda and salt. NOTE** If you choose to use brown sugar, add it now in place of the coconut sugar and honey. Add the flour mixture to the oil mixture and mix until combined. Dough will be wet. Then fold in the chocolate chips with a large spoon.

3. Using a Tablespoon sized scoop, scoop up dough and place each ball 2 inches apart on the baking sheet. Lightly press down on each cookie. These cookies do not spread! 

4. Bake for 8-11 minutes, or just until they are lightly browned. Once they are done, remove from the oven and let cool on the baking sheet for at LEAST 5 minutes. Then transfer to a wire rack to let them cool completely. 

Makes 20-22 Tablespoon sized cookies. 

Chocolate Chip Drop Scones

Well it's Sunday again! I hope you all had a great week and that you spend your Sunday relaxing... And making scones! 

You know what makes everything better? Chocolate. Proven fact. So I decided t make some chocolate chip drop scones. Yum! I have been experimenting with my scone recipe and have found that when I use sour cream I get the best result. They always come out fluffy in the middle and slightly crispy and crunchy on the edges.    If you were going to a family brunch today or sometime this week, I strongly suggest making these and bringing them. Your family will love them!


2 Cups all purpose flour

1/2 Cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick (1/2 Cup) cold salted butter, cut into cubes

1 egg

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 Cup semi-sweet chocolate chips


Coarse sugar for dusting


1. Preheat the oven to 350F. Line a baking sheet with parchment paper or a Silpat and set aside.

2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt until combined. Add cubed butter and cut it into the flour mixture using two knives, your hands or a pastry cutter until the butter is in pieces no bigger than the size of a pea.

3. In a separate bowl, mix together the egg, sour cream and vanilla extract until smooth. Add the wet mixture to flour mixture and fold with spatula until just combined. Then add the chocolate chips and toss together a few times, making sure you don't over-mix. Dough should be slightly sticky. Using a large spoon or a large ice cream scoop, place scoops of dough onto your prepared baking sheet about 3 inches apart. Sprinkles with coarse sugar and bake 15-18 minutes or until golden brown. Remove from the oven and let cool on the baking sheet for at least 3 minutes. Transfer to a wire rack to let cool completely. Store in an airtight container. Makes about 8 large scones. 

Red Velvet Cake With Cream Cheese Frosting

Cheer up your rainy day blues with a Red Velvet Cake from scratch!

This cake is amazingly moist with a light and fluffy frosting that is sure to make anyone smile. In this cake batter, I use vinegar, cocoa powder and coffee (yeah, I said coffee!) The vinegar gives it a slightly tangy, "true red velvet" flavor while the coffee enhances the rich cocoa powder flavor so it is packed full of chocolate-y, velvety amazingess. 

Actually, did you know red velvet cakes were originally made with beets which is what gave them such a rich red-ish color? Say what!? That's crazy talk!! and one day I hope to make a cake like that.. But for now, I give you this perfect cake made with red food coloring.  Go ahead, try to resist it. 


For the red velvet cake:

1 Cup vegetable or canola oil

1 Cup buttermilk OR plain yogurt 

2 eggs, at room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

2 Tablespoons red food coloring

2+1/2 Cups all purpose flour

2 Cups granulated sugar

1 teaspoon salt

2 Tablespoons unsweetened cocoa powder (I used Trader Joes brand)

1/3 Cup strong, hot coffee


For the cream cheese frosting:

1 8oz container of cream cheese frosting, at room temperature

1 stick (1/2 Cup) salted butter, at room temperature

1 teaspoon vanilla extract

6 Cups powdered sugar, measured carefully

2-3 Tablespoons milk



For the cake:

1. Preheat your oven to 325F. Grease two 8-inch pans and set aside.

2. In a stand mixer with a paddle attachment, mix together your vegetable oil, buttermilk and eggs just until combined. Then add in the vinegar, vanilla extract and food coloring and mix again until combined. 

3. In a separate bowl, whisk together the flour, sugar, salt and cocoa powder. Slowly pour the wet ingredients from the stand mixer into the dry ingredients in your separate bowl. Whisk together just until smooth (making sure not to over-mix!) Once they are just combined, slowly add the hot coffee while whisking. 

4. Pour the batter evenly into the 8-inch pans and place on the center rack of your oven. Bake for 35-40 minutes, depending on the strength of your oven. Check by inserting a toothpick into the middle of a cake. If it comes out clean, it's done! Remove from the oven and let cool.


For the cream cheese frosting:

1. Whisk together the cream cheese and butter until smooth. Add the vanilla extract and whisk away! Then, slowly add about half of the powdered sugar, then add 2-3 tablespoons of milk (depending on how stiff/runny you liked it) mix, and then add the rest of the powdered sugar. Whip for at least 3-4 minutes! This allows air to get into the frosting and it tastes much better! Once your cake is completely cooled, frost it and you're done! 


NOTE** The reason I add coffee is to enhance the cocoa powder, like I do in my Chocolate cake recipe HERE

Also, it is important to alternately add the powdered sugar and milk because it makes it a heck of a lot easier- if you add all of the milk at once, it gets everywhere and creates a big mess. Yikes!

Lastly, if you want to make cupcakes, fill the liners 3/4 full and bake them for about 16-20 minutes (also depending on the strength of your oven. The toothpick tells all!!)

4 Ingredient Peanut Butter Cookies

If you are looking for an extremely simple and extremely tasty cookie recipe, check this out! 

These cookies are very easy to make and are the perfect texture. I made them in about 15 minutes and could not be happier with the result! They're perfectly soft and crumbly with just the right amount of peanut butter flavor. 

And the best part? There's no flour! No gluten! Woohoo! With just 4 simple ingredients, you can make these babies in no-time. 

Caution: they will cause smiles at a dangerously fast rate.  


While eating these I thought; when crumbled, these would make an excellent topping for ice cream or frozen yogurt. Who doesn't love a good cookie crumble? That is, if you have any left...



1 Cup smooth peanut butter  (I used salted Trader Joes brand)

1 Cup white granulated sugar

1 large egg, room temperature

1 heaping teaspoon baking soda  



1. Preheat oven to 325F. Line a baking sheet with parchment paper and set aside. 

2. In a stand mixer with a paddle attachment or in a medium sized bowl, place all ingredients in the bowl and mix until smooth.  Using a tablespoon size ice cream scoop or with a spoon, scoop up a small amount of the dough, roll into a ball and place 2 inches apart on the baking sheet. Bake for 8-10 minutes and let cool on the baking sheet until completely cool. 


Note** when warm, these cookies may crumble so be sure to not move them around too much before they are completely cool.