Dairy-Free, Dessert, Gluten-Free, Product Review, Snack, Sweet

Cookie Dough Truffles

America’s cookie dough obsession is at an all-time high. If you don’t believe me, Google “DŌ NYC.” Your screen will become inundated by pictures of this new cookie dough shop that functions just like an ice cream store, but with different flavors of cookie dough rather than ice cream. Of course, people were obsessed with cookie dough far before this shop opened in January 2017 but you could say this treat is experiencing a renaissance of sorts.

But if you’re like me and can’t eat gluten, the novelty of cookie dough isn’t as attainable. Here’s where P.S. Snacks comes in. This company out of Washington, D.C. is creating edible cookie dough made with chickpeas, making the treat not only gluten-free but also fairly healthy to eat. When I say this, I swear I’m telling the truth – you would never know this stuff was made from chickpeas. I swear!

Because I’m obsessed with this stuff and I like using it to make even more awesome things, I present to you these Cookie Dough truffles. You won’t be able to stop eating them – that’s a promise.

Level: Easy

Prep Time: 5 minutes
Cook Time: 5 minutes
Rest Time: 15 minutes
Total Time: 25 minutes

Servings: 12-15

Ingredients:
1 container P.S. Snacks Chocolate Chip and/or Peanut Butter Cookie Dough
1 cup chocolate chips
2 tablespoons shredded coconut or whatever toppings you desire!

Directions:

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  1. Line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Take about 1 tablespoon of cookie dough and roll into a ball. Place on baking sheet.
  3. Put baking sheet in freezer for about 10-15 minutes.
  4. While your cookie dough balls are chilling, place chocolate chips in a microwave-safe bowl.
  5. Microwave chocolate chips for 30 seconds. Remove from microwave and stir.
  6. Repeat this process until all chocolate chips are melted.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. After your cookie dough balls have chilled, roll them in the melted chocolate and place back on baking sheet.
  8. Sprinkle with shredded coconut or any toppings you would like.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Enjoy!

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Paleo

Lazy Paleo Espresso Cookies

It is no secret that I love cookies. But maybe it is a secret that sometimes I want to exert as little energy as possible when making said cookies. There are times where I’m all for spending hours in the kitchen creating something intricate to feel a little fancy, but there are others where I find myself very impatient, and wishing I was already eating what I made before I had even started the process. It’s okay. Don’t be afraid of moments like this. Just because something takes longer to prepare doesn’t mean it’s better than something that can be whipped up in one small bowl in less than 3o minutes.

On a side note, for those of you who don’t enjoy caffeine in the form of coffee, these cookies actually taste better the more espresso powder you add (within reason, of course). Caffeinated cookies, anyone?

Level: Easy

Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes

Servings: 1 dozen

Ingredients:
2 cups almond flour
1/4 teaspoon baking soda
1 pinch salt
2 dashes cinnamon
1-2 tablespoons espresso powder (if using chocolate chips instead of chocolate covered espresso beans)
1/2 cup unsweetened coconut powder (or finely shredded/chopped)
1/3 cup coconut oil
1/4 maple syrup, or to taste
1 teaspoon vanilla
1 tablespoon dairy-free milk (I used coconut)
as many chopped chocolate covered espresso beans as your heart desires (or chocolate chips)

Directions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine all ingredients in a medium-sized bowl.
  3. Add chocolate covered espresso beans or chocolate chips.
  4. Grab a heaping tablespoon of dough and roll into a ball.
  5. Place on baking sheet and flatten with your hands. Make sure cookies are at least an inch apart.
  6. Bake for 10-15 minutes, or until bottoms of cookies are golden brown.
  7. Remove from oven. Let sit for two minutes.
  8. Transfer cookies to cooling rack and allow them to cool fully (or not).
  9. Enjoy!
Photo by Analiese Trimber

Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Sweet

Bacon Chocolate-Chip Cookie Pie

They say when life gives you lemons, make lemonade. But I say, when life gives you bacon chocolate chip cookies that stick to the foil you bake them in and promptly break into pieces when you try and transfer them to your baking rack, make a pie crust. First, stomp on the ground at least five times and curse in frustration, but then make a pie crust. And then make a dairy-free chocolate filling and pour it inside. By the end of the whole ordeal, you’ll have consumed so much deliciousness you will have forgotten about the accident that happened in the first place and will be rejoicing in the fact that you just came up with an awesome new pie recipe.

Level: Medium

Prep Time: 20 minutes
Cook Time: 30 minutes
Sitting Time: 2 hours
Total Time: 2 hours, 50 minutes

Servings: 8-10

Ingredients:
For the cookie crust 
1 batch bacon chocolate chip cookies
3-4 tablespoons Earth Balance, melted

For the pie filling (adapted from Alton Brown)
13 ounces semi-sweet chocolate chips
1/3 cup strong coffee
1 teaspoon vanilla extract
1 pound silken tofu, drained
2 tablespoons maple syrup, or to taste

Directions:
1. Preheat oven to 350 degrees and follow recipe for bacon chocolate chip cookies.
2. Let cookies cool completely.
3. Break apart completely cooled cookies and add to food processor.
4. Pulse until cookies become fine crumbs.
5. Measure out 2 cups of crumbs, and pour into a medium-sized bowl.
6. Add 2 tablespoons melted Earth Balance to crumbs, and combine. Grab a handful and squeeze together. If the fistful stays in tact, you are at the right consistency. If the crumbs do not stick, add a tablespoon of Earth Balance until they do.
7. Press crumbs firmly and evenly into a 9-inch pie pan.
8. Bake for 15 minutes or until lightly browned.
9. Let crust cool completely. Stick in the fridge for a few minutes if you are impatient.
10. Add about 2 inches of water to a medium saucepan and bring to boil.
11. Place a medium-sized metal bowl over saucepan, making sure the bowl is not in direct contact with the water. Adjust water level accordingly.
12. Add chocolate chips, coffee, and vanilla to bowl, stirring often until completely melted.
13. Add tofu, maple syrup, and chocolate mixture to food processor and spin until fully combined.
14. Pour filling into cooled pie crust and refrigerate for about 2 hours or until filling is firm.

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Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Paleo Chocolate-Chip Banana Cookies

Being a gluten and dairy-free sweets addict is hard work. No really, I’m actually being serious! I can’t tell you how many times I’ve come across a seemingly perfect-looking gluten and dairy-free recipe only to make it and be severely disappointed. What? I just wasted two entire cups of expensive-as-hell almond flour and nearly a half a dozen eggs, only to be greeted by a crumbly cookie that falls apart before it even reaches my mouth?

I’m sure a lot of you out there have had a similar experience and I’m positive we can all agree, it’s no fun. Not only is it a waste of money, but it’s a huge letdown. Oh wow, these cookies smell great! Oh man…only one minute left on the timer! Yes! They’re ready! But damn, I just tried to pick one up and it immediately crumbled into a thousand tiny pieces in my hand…

That’s why I made these cookies, my absolute favorite cookies, and whipped up a little recipe for y’all out there. These cookies are sweet, moist, a little chewy, and if they’re as great as my voluntary testers (aka roommates) and I think they are, they might even make you forget about any and all failed cookie conquests of your past.

Level: Easy

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 1 dozen

Ingredients:
1 cup almond flour
2 tablespoons tapioca flour
2 tablespoons coconut flour
1 tablespoon espresso powder, optional
1/2 teaspoon baking soda
1/4 cup shredded coconut
1 pinch salt
2 ripe bananas, mashed
1 egg
1/4 cup maple syrup
1 teaspoon vanilla
1/4 cup dairy-free chocolate chips

Directions:
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Combine all dry ingredients in a medium-sized bowl.
3. Combine all wet ingredients in a separate medium-sized bowl.
4. Add wet ingredients to dry ingredients and mix fully.
5. Add chocolate chips to mixture.
6. Using a tablespoon, scoop batter onto baking sheet, flattening out each cookie so both sides are even.
7. Bake for 20 minutes, or until bottoms of cookies are golden brown.
8. Let cool completely.

Paleo Banana Chocolate Chip Cookies

Photo by Analiese Trimber

Photos by Analiese Trimber

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