Gluten Free Chocolate Chip Cookies with Almond Flour

I’ve been trying to eat less gluten by trying an elimination diet due to health reasons. It’s been a really difficult and slow process as I love baked goods! I’ve visited some gluten free bakeries in the area and tried to bake my own goods with almond flour. Unfortunately, it’s not the same as the fluffy bread I grew up with but I’m really trying to improve my health. The first gluten free recipe that I tried was chocolate chip cookies like the first recipe I posted on this website! It’s surprisingly fluffy for a cookie but I think it’s tastier than the baked goods I’ve tried at the gluten free bakeries and a lot cheaper!

Yield: 12 cookies
Time: 20 minutes

Ingredients

  • 2 TBSP unsalted butter, at room temperature
  • ½ cup brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips

Instructions

  1. Preheat oven to 350°F with racks in the middle. Spread enough parchment paper to cover a baking tray.
  2. In an electric mixer, mix butter, sugar, egg, and vanilla extract until creamy.
  3. Add flour, baking soda, and salt and mix until well combined.
  4. Stir in chocolate chips.
  5. Scoop and form dough into 12 small balls and gently flatten.
  6. Bake the cookies for 9 minutes or until the edges are golden brown. Let it cool and enjoy!

Pumpkin Baked Oatmeal

I’ve been eating oatmeal nearly daily for the past few months. I love the health benefits of oatmeal and it seems to be one of the few breakfasts that my whole family can enjoy together. My mother nowadays likes to eat avocado, banana, and fruits for breakfast. Chai likes to eat a western style breakfast including bread and pastries. Oatmeal is a wonderful compromise for my family to enjoy since it’s nutritious, gluten free, and full of fiber. I love to top our oatmeal with cinnamon, golden flaxseed meal, pumpkin seeds, and raw honey.

This was my first time baking oatmeal instead of cooking it on the stove. It’s an extremely easy recipe! This dish can be enjoyed for breakfast or as a healthy snack. It has a nice aroma due to the spices and fruit while its sweetness is enhanced with dates. If you would like it a tad sweeter, then I suggest drizzling it with raw honey.

Yield: 8 servings
Time: 45 minutes

Ingredients

  • 1 ripe banana, mashed
  • 2 cups pumpkin puree
  • 2 large eggs
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2 ½ cup rolled oats
  • ¼ cup brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 1 tsp baking powder
  • 4 large medjool dates, chopped
  • Optional: pumpkin seeds to decorate

Instructions

  1. Preheat oven to 350°F with racks in the middle. Spray a large baking pan with oil.
  2. Mix the wet ingredients (banana, pumpkin, eggs, milk, and vanilla extract) until well combined.
  3. Add the dry ingredients (rolled oats, sugar, spices, salt, baking powder) and mix well.
  4. Stir in the dates. Pour batter into baking tray. Optionally decorate with pumpkin seeds.
  5. Bake for 35 minutes and serve warm.

Pumpkin Bread (updated)

I love making pumpkin bread especially around this time of the year where the Fall season starts to show itself with it’s slightly chilly weather and foliage. It’s the best time to wear warm sweaters, trench coats, long boots, and stockings! I love to fill my house with the warm smell of pumpkin and rich spices and also my family’s stomachs with delicious pumpkin bread!

This recipe is only slightly modified from my previous pumpkin bread recipe but I think it’s even tastier with vanilla and the extra crunch of pumpkin seeds! Pumpkin seeds are full of magnesium, fiber, antioxidants, and other beneficial nutrients. I love putting them on my daily oatmeal or baking! Stay warm with the love of your closest ones and Happy Fall! 😊

Yield: 2 large pumpkin breads
Time: 1 hour

Ingredients

  • 2 cups of unsweetened pumpkin puree
  • 2/3 cup milk
  • 1 cup vegetable oil or olive oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups brown sugar
  • 3 ½ cups all-purpose flour
  • 1 ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • Pumpkin seeds (optional; to decorate)

Instructions

  1. Preheat oven to 350°F with racks in the middle. Spray 2 bread/cake pans with oil.
  2. In a large bowl, mix the wet ingredients (pumpkin puree, milk, oil, , eggs, and vanilla extract) together until well combined.
  3. In a separate bowl, mix the remaining ingredients (sugar, flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger) and stir these dry ingredients into the large bowl with the wet ingredients until well combined.
  4. Pour evenly into the two pans and optionally decorate with pumpkin seeds. Bake for 50 minutes or until a toothpick placed in the center comes out clean.
  5. If you’re using a large baking pan and the center doesn’t seem to cook well then try covering the pan with foil and bake for another 10-15 minutes or until the center is cooked.  

Wheat Germ Cookies

I finally used up most of the ingredients for baking lactation cookies nearly every week since my baby was born. However, I still had a lot of wheat germ left. I tried sprinkling wheat germ on top of my daily oatmeal for breakfast but was put off by the smell and taste. These wheat germ cookies are a beautiful way to use up all the wheat germ I had left! On top of that, I consider these cookies as another alternative of lactation cookies because of the key ingredients wheat germ and rolled oats. I love tasting the sweet pieces of dates in these cookies instead of the usual chocolate chips. These cookies are soft and delicious! 😊

Yield: 12 extra large cookies
Time: 35 minutes

Ingredients

  • 12 TBSP unsalted butter, at room temperature
  • 1 cup brown sugar
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 1 cup wheat germ
  • 1 ½ cup rolled oats
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sweetened coconut flakes
  • 1 cup pitted dates, chopped

Instructions

  1. Preheat oven to 325°F with racks in the middle. Cover 1-2  baking tray(s) with parchment paper.
  2. In an electric mixer, mix butter and sugar until fluffy. Add eggs and vanilla extract and mix until well combined.
  3. Add wheat germ, rolled oats, flour, baking soda, baking powder, and salt. Stir until well combined.
  4. Stir in coconut flakes and pitted dates on the lowest speed until just combined.
  5. Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray. You can use two baking trays to save time.
  6. Bake for 18 minutes or until the edges of the cookies are golden brown. Let them cool before enjoying!

Easy Panna Cotta

Chai and I have similar tastes in desserts. One of my favorite desserts is crème brulee while one of Chai’s favorite desserts is panna cotta. He almost always orders it if it’s available at a restaurant and we still have room for dessert! Chai asked if I could make panna cotta instead of tiramisu for his birthday this year. I was happy to make it for my loving hubby! (and it is so much easier and less time consuming than tiramisu) 😊 You can decorate the panna cotta with fruit or your favorite sweet sauce. Chai ate all of the panna cotta I made (in addition to his birthday key lime tart)! It’s okay for him to indulge since it’s his birthday right? 😊


I decorated the panna cotta with some strawberries and sugar in raw.


Yield: 4 servings
Time: 15 minutes + refrigerate overnight

Ingredients

  • 1/3 cup skim milk
  • 1 package or .25 oz of unflavored gelatin
  • 2 cups heavy cream
  • ½ cup brown sugar
  • 1 ½ tsp vanilla extract

Instructions

  1. In a small bowl, mix skim milk and unflavored gelatin well and set aside.
  2. In a pot over medium heat, add heavy cream and sugar and stir well until sugar is dissolved. As soon as the cream boils, add the gelatin mixture and stir constantly for one minute.
  3. Remove from heat and stir in vanilla extract. Pour and divide the cream mixture into 4 small ramekins. Let it cool to room temperature without a cover.
  4. Add a cover to each ramekin and refrigerate overnight before serving.