Paleo Chocolate Chip Cookies [vegan, gluten-free, grain-free, paleo, and refined sugar-free]

Been a bit MIA from baking and this blog because there's only less than 50 days until the big day! There's still quite a bit to plan and finalize.. But in all honesty, the blog is neglected not because I don't have time, but I got to watch out for any muffin top forming in the meantime and steered away from sweets!

Wow, a lot has changed since I baked these cookies and drafted this post. It's exactly 30 days from what could've been our wedding. Our wedding is officially cancelled with the current COVID-19 pandemic. The last couple weeks were filled with uncertainty and anxiety for the fiance and I. On top of informing all our friends and family, we had to reach out to our vendors to find best solution for the contracts we have signed and the deposits we have put down.

A lot is still in discussion, but we are at a better mental stage now. All this is unexpected and out of anyone's control. What's most important is health and that we have each other. There's always time to celebrate again in the future.

With a "stay at home" order in California and no wedding in the near future to stay in figure for, let's bake more!

I've been wanting to incorporate more healthy ingredients. And as you read from the title of this post, this is vegan, gluten-free, grain-free, paleo, and refined sugar-free! It uses everything I already have in the pantry, and it's quick and easy.

 

Paleo Chocolate Chip Cookies
recipe adapted from Bakerita
yields about 12 cookies

½ cup (100g) refined coconut oil softened
⅔ cup (96g) coconut sugar*
1 large egg room temperature (for vegan/to eat the dough, use a flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
2¼ cups (220g) blanched almond flour
1 cup (6 ounces) chopped dark chocolate
Flaky sea salt to sprinkle on top (optional)

*halved recipe and used 50g coconut sugar

 

 

1. Mix together coconut oil and coconut sugar until smooth. Add egg or flax egg and vanilla extract and stir until smooth.
2. Add almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in chopped chocolate.
3. Cover and refrigerate for at least an hour (or up to 48 hours).
4. Preheat oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
5. Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

The edges of these cookies browned a lot quicker and developed into crumbly crisp skirts.

Taste: 3.5 stars out of 5
Good sweetness and delicious nuttiness from the almond flour
Texture: 3.5 stars out of 5
A bit too crumbly in texture. Crisp edges with a moist center.

Peach Almond Tart [Gluten Free]

This Peach Almond Tart sure turned out very appealing with its golden crisp tops and a light dust of powdered sugar, however, the taste/texture did not live up to its good looks. The tart is lightly sweetened since I omitted all the sugar except the honey in the original recipe. The taste is primarily honey with a little nuttiness to it. Texture is dense and gritty.. a texture that's similar to cornbread.

I don't hate it, but I also don't love it. The part I do enjoy most about this tart is the burnt caramelized edges! The edges are dry and crumbly almost like a biscotti.

Peach Almond Tart

recipe adapted from Anncoo Journal

makes one 9" tart pan

6 Tbsp (60g) melted butter
1 3/4 cup (180g) almond meal
3 eggs
1/4 cup (80g) honey
2-3 Fresh (small size) peaches, pitted and peeled
sliced almonds, to top
icing sugar, to dust

1. Preheat oven to 350F.

2. Prepare and line pan with parchment.

3. In large mixing bowl, whisk together melted butter, honey and eggs.

4. Add almond meal and mix until no lumps. 

5. Pour evenly into pan and arrange peaches in concentric circles on top of the batter.
6. Bake for about 40 - 50 minutes or until browned and set. 

7. Let cool and remove from pan. Dust with icing sugar or top with ice cream and serve.

Peaches were a pain in the butt to peel. There's probably a better method (blanching?).. but I didn't bother since I already got my hands into it. And of course, after all that hard work, I got to reward myself a slice fresh a la mode!

Taste: 3 stars out of 5

Prominent honey taste with a bit of nuttiness. Not much peach flavor. Caramelized edges were best.

Texture: 2.5 stars out of 5

Dense, gritty, and moist near peach slices. Edges are drier and slightly crispy.

Black Bean Brownies [Vegan & GF]

I was doubtful, but now I believe. Black beans work in brownies! Give this vegan and gluten free recipe a try. Make them for a potluck and share them with all your friends vegan or not. They will never guess the secret ingredient.

Verdict?
Fudgy.
Tender.
Undetectable bean taste.
Bonus: this is a one bowl recipe!

Black Bean Brownies 
recipe from Minimalist Baker
makes 12

1- 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained (~ 258 g)
2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
3/4 cup (72 g) cocoa powder (the higher quality the better)
1/4 tsp sea salt
1 tsp pure vanilla extract
heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans, semisweet chocolate chips, or almond/peanut butter

Mix flaxseed meal and water. Let rest.

Vegan flax egg!

Add black bean..

and everything except toppings to food processor.

Blend till smooth.

Distribute evenly into muffin tins.

Optional: top with chopped walnuts.

When done, top should be dry.

1. Preheat oven to 350F (176 C).
2. Lightly grease a 12-slot standard size muffin pan (or 8x8" baking tin). Make sure you've rinsed and thoroughly drained your black beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips, or dollop and swirl almond/peanut butter on top.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. (Bake for 35-45 minutes if using 8x8" baking tin)
9. Remove from oven and let cool for 30 minutes before removing from pan. Use a knife to help lift each brownie out. Firm them up in the freezer if they are too difficult to remove.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.

A little espresso/coffee powder was added to the mix to give it the dark chocolate bitter taste. Leave out if that's not your preference.

Taste: 4.5 stars out of 5

Addition of espresso powder gives them a more bitter flavor and more dark chocolate-y. Sweetness was just right!

Texture: 4 stars out of 5

Tender, fudgy and a bit crumbly. 

Enjoy!

*rough estimate; does not include toppings