Gluten-Free Chocolate Chip Cookies

Chocolate chip cookies are an all time classic. Whether you need to bring a dessert to a party or you’re looking for a quick snack, I think it’s safe to say chocolate chip cookies never disappoint! When I started my gluten-free life, gluten-free cookies {that were tasty} were hard to come by. Every recipe I tried or product I bought was crumbly, dry and bland. Fortunately, gluten-free flours, recipes and store bought cookies have come a long way in last six years.

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I don’t love baking because all of the measurements need to be precise. It is not at all like cooking. When I’m cooking, I can add a little of  ‘this’ and a pinch of ‘that.’ But, baking has become much easier thanks to gluten-free flour blends. Although there are a lot of recipes on how to create your own blend, I have found it difficult to do. Instead of getting frustrated by mixing tons of different flours together, I opt for two great pre-made options. I like to always have Bob’s Red Mill 1 to 1 Baking Flour or King Arthur Measure for Measure Flour in my cabinet. I substitute either blend in any recipe. The results have always turned out great for me. Through some trial and error I have found one of the blends may work better than the other in certain recipes, but overall either one is a great choice.

Other gluten-free flours available are nut flours such as almond flour and coconut flour. I have baked with both, but haven’t found either one to be particularly easy to work with.  For some reason I have much better luck with cookies than cakes. I use coconut flour in my Pumpkin Chocolate Chip Cookies which are really tasty. This recipe is also grain free. Overall, I have found that nut flours tend to become heavy and dense, if not incorporated with other ingredients correctly.

Today, I am excited to share another great nut flour recipe; chocolate chip cookies by Laura Vitale. Laura started her YouTube channel, Laura in the Kitchen, years ago and has grown tremendously. She currently has over 3 million subscribers and over 1,200 episodes on YouTube. She also published a cookbook last year and has a show on the Cooking Channel called Simply Laura. AMAZING!!

I love watching Laura’s YouTube episodes because they’re short and easy to follow. For this chocolate chip cookie recipe, Laura recommends using a fine almond flour like this one and good quality coconut oil {I’ve used this one}. I cannot stop thinking about these cookies since I last made them! These cookies were delicious and I cannot wait to make them again. This recipe is so easy too. It calls for 9-10 minutes of baking, but in my oven these cookies took 18-20. Here is Laura’s episode for these delicious cookies. If you haven’t already subscribed to her channel, you should!

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When I bake cookies there are a few kitchen essentials I like to have. An ice cream scoop helps me make round, symmetrical cookies which allows them to bake evenly. Sometimes I use my Kitchen Aid Stand Mixer, but for this recipe I used a sturdy whisk and rubber spatula. Rubber spatulas are great for cooking too because they’re gentle on your pans.  Whenever I use baking pans I almost always use parchment paper. It makes clean up so much easier and keeps your pans in good shape. The parchment paper I’ve linked below is pre-cut which is extra handy. I have also linked mixing bowls, measuring cups and spoons that are very similar to the ones I have.

{Tip from my mom: look for larger measuring sets. They hardly take up any space and the extra sizes will come in handy.}

Disclaimer: I am participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to and affiliated sites. All opinions/recommendations are my own.


Grilled Peaches with Gelato

Happy 4th of July eve! Summer is officially here and for many of us the weeks ahead bring non-stop BBQs. Sometimes BBQ menus can get a little stale, so I switched things up with my dessert menu at a recent family dinner. This recipe is super easy and only uses 3 ingredients. In fact, it’s so simple I’m not even sure I can call it a recipe! My family LOVED this dessert and said it was differently a dish I should make again soon.

4 firm peaches
Vanilla Gelato

Heat a BBQ or stove top grill on low/medium heat. I used a charcoal grill with a low mound of coals. While grill is heating, cut peaches horizontally around the the pit. You should be able to wiggle the top off the pit and scoop out any prickly flesh left in the center.  Use a spoon to scoop the pit out of the other side.

If you are unsure of the grill’s temperature (like I was) place peaches indirect heat. You don’t want them to burn and/or disintegrate. Grill peaches flesh side down for about 20 minutes or until grill marks form.

Drizzle with honey and finish them off with a scoop of vanilla gelato {I used Talenti Vanilla Chai}. Serve immediately to enjoy every bite of the tasty perfection!

Rocky Road Sea Salt Bark

If baking up a storm in the kitchen isn’t your thing than I have the dessert for you. This Rocky Road Sea Salt Bark is quick and super easy. You can use any toppings or chocolate you like, but I think this is a great combo. It’s a great dish to serve at parties and it’s also gluten-free!



Hersey’s Special Dark Chocolate Chips (12oz)

Approx. 1 cup of mini-marshmallows

Approx. 1/2 cup of sliced almonds

Sea salt


Spray a small baking sheet with cooking spray and line with parchment paper. This will help keep the parchment paper in place. Next, spray the top of the parchment paper which will allow you to easily remove your bark.

Fill a medium sized pot a quarter of the way up with water over low heat. Place a heavy metal or glass bowl on top. The bowl should not touch the water. Add the chocolate chips to the bowl, stirring occasionally.  Remember the bowl will become very hot, so use an oven mit. The chips will melt quickly (about 5-10 minutes). It’s important that the water does not touch the melting chocolate or it will seize. Be careful that the steam escaping from beneath the bowl does not come into contact with the chocolate (or you).

Bark Chocolate

Once all of the chips are melted removed the bowl from the heat. Use a rubber spatula to transfer the chocolate to your lined baking sheet. Next, use a flat edge spatula to evenly spread the chocolate. Then, add the marshmallows, almonds and sea salt. Place the baking sheet in the refrigerator for at least an hour allowing the chocolate to harden. When ready to serve, use a butter knife to break the bark into jagged pieces. Since you used cooking spray and parchment paper, you can use a good knife to cut even shapes too.


xo Miss Alyss