Gluten Free Dark Chocolate Olive Oil Cake

Photo of Dark Chocolate Olive Oil Cake on cake stand

Dark Chocolate Olive Oil Cake is the Perfect Valentine’s Day Dessert!

I fell in love with this recipe when preparing for a Valentine’s Day cooking class at Con’ Olio Olive Oils and Vinegars. I thought it would be the perfect way to introduce a new way to use their high quality extra-virgin olive oils – use olive oil instead of butter in this fabulous dark chocolate gluten free cake!

Dark Chocolate Olive Oil Cake

This Chocolate Cake is Gluten Free, Grain Free, and Low Glycemic

I love Gluten Free Dark Chocolate Cake recipe because:

  • It is super easy to make! Only a handful of ingredients, you don’t have to separate the eggs, and it is only one layer.
  • It is lower glycemic (doesn’t taste super sweet) when you use coconut sugar instead of cane sugar.
  • It is gluten free and grain free because it is made with almond flour (sorry to my friends that can’t have almonds!).
  • It is so delicious! It has a nice dark chocolate taste and is super moist. I like to top the cake with a thin layer of raspberry jam and then garnish each slices with a few fresh raspberries.

The real reason why I love this cake is that is so easy to make, it is super moist, and it has a rich dark chocolate flavor!

Chocolate on Valentine’s Day?

Why does chocolate say “I love you” so well?

Components of chocolate (theobromine, tryptophan, phenylethylalanine, and anandamide) contribute to the production of dopamine, endorphins, and serotonin – all of which give you feelings of pleasure – like feeling in love, being happy, and generally feeling high.

So that could explain why we often grab for chocolate when we are stressed, when we feel low, or when we generally need a boost. And it just makes sense to make a delicious chocolate dessert for yourself or a loved one on Valentine’s Day!

Dark Chocolate Olive Oil Cake on cake stand

But Are There Really Health Benefits of Chocolate?

Assuming we are talking about good quality cocoa or dark chocolate with a high percentage of cocoa (70% or more), scientific studies back up the claim that chocolate has many health benefits.

A 2018 Healthline article outlines the 7 Proven Benefits of Dark Chocolate. Some benefits include: nutrients, antioxidants, increased blood flow and lower blood pressure, increased HDL and protecting LDL from oxidation, lowered risk of heart disease, protection from sun damage, and improved brain function!

Moderation is Key

Like almost everything, moderation is key. Small amounts of dark chocolate are better for you than large amounts. If you eat chocolate daily or too much in general, you could be getting too much sugar, fat, and caffeine.

 

Slice of Dark Chocolate Olive Oil Cake on a plate with raspberries

Gluten Free Dark Chocolate Olive Oil Cake
 
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Author:
Recipe type: Dessert
Cuisine: Mediterranean
Serves: 8-10 servings
Ingredients
  • 6 tablespoons fair-trade cocoa powder
  • ½ cup boiling water
  • 1 tablespoon vanilla
  • 1½ cups almond meal
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup coconut sugar
  • ⅔ cup extra-virgin olive oil (plus extra for oiling pan)
  • 3 eggs
  • 1-2 tablespoons raspberry or mixed berry jam
  • 1 pint fresh raspberries
Instructions
  1. Line the bottom of a 9-inch springform pan (or round cake pan) with parchment paper and brush parchment and sides of pan with olive oil or butter. Preheat oven to 325 °F
  2. Whisk together cocoa and boiling water in a glass measuring cup or mixing bowl. Add the vanilla.
  3. In another small bowl, combine the almond meal, baking soda, and salt.
  4. Combine sugar, olive oil, and eggs in a large mixing bowl. Using an electric mixer, beat on medium-high for about 3 minutes, or until the mixture thick and well combined. You can also mix by hand using a heavy-duty whisk.
  5. Reduce the mixer speed and add the cocoa mixture. Then add the almond meal mixture. Mix until combined. If mixing by hand, so this step with a wooden spoon.
  6. Pour the batter into prepared pan. Bake for 40 minutes (check at 30 minutes in case your oven is running hot). The cake should be pulling away from the sides and the center will look slightly damp but should not be jiggly. Let cool in the pan for 10 minutes. Carefully remove the ring and let cool completely.
  7. When cool, spread the top with jam. Cut into 8 or 10 slices. Serve each slice with a few raspberries.

More Valentine’s Day Recipes

Here are some more Cook Love Heal Recipes that I think would be great for a Valentine’s menu. Enjoy!

Mediterranean Pasta with Broccolini, Artichokes, and Fresh Basil

 

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

Baked Wild Salmon with Rosemary and Garlic

Creamy Butternut Squash Soup with Fresh Rosemary and Basil

 

 

Grain-Free Dark Chocolate Chip Cookies

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Grain-Free Deliciousness

Grain-Free Dark Chocolate Chip Cookies are chewy, moist, and delicious! They are not overly sweet, using maple syrup and dark chocolate chips as the only sweeteners.

This recipe does not use any gluten-free mixes that often contain refined starches, xanthan gum, and bean flours (which can be bitter and/or difficult to digest). Almond meal or flour is used in place of any grain-based flours making these cookies more nutrient-dense, grain-free, and gluten-free.

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Only 7 Simple Ingredients in Grain-Free Dark Chocolate Chip Cookies

Grain-Free Dark Chocolate Chip Cookies have only 7 ingredients.

There is an option to add baking soda. They get slightly puffier, but I can’t really tell the difference. I’d just leave it out if you like a nice, dense, chewy cookie!

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Grain-Free Chocolate Chip Cookies
 
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Author:
Recipe type: Dessert
Cuisine: American
Serves: 24-30 cookies
Ingredients
  • ½ cup unsalted grass-fed butter or virgin coconut oil
  • ½ cup pure maple syrup
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2½ cups almond flour or almond meal
  • ½ teaspoon baking soda (optional)
  • ½ teaspoon sea salt
  • 1 cup bittersweet or dark chocolate chips
Instructions
  1. Heat a heavy-bottomed saucepan over low heat and add butter or coconut oil. Heat until just melted (it should not start to fizz or bubble), then remove pan from heat. Whisk in maple syrup.
  2. If mixture is not too hot, whisk in egg and vanilla. If mixture is too hot, transfer to a mixing bowl and whisk in egg and vanilla.
  3. Add almond meal, baking soda (if using), and sea salt. Mix until well combined.
  4. Fold in chocolate chips.
  5. Using a rubber or silicone spatula, put cookie dough into a storage container and refrigerate until firm, about an hour (or overnight).
  6. Preheat oven to 350 °F and line baking sheet with parchment paper.
  7. Take cookie dough out of the refrigerator and place walnut-sized balls onto lined baking sheet about ½ inch apart. Gently flatten out cookie dough to desired shape. The cookies will not spread out much since they are made with almond flour. Just make the number of cookies you'd like and save the rest of the dough in the refrigerator for the next time you need some more cookies!
  8. Bake 12 minutes and carefully rotate cookie sheet 180 degrees. Bake another 3-5 minutes or until golden brown.
  9. Remove from the oven and let cool for about 5 minutes on the cookie sheet. This will help them to firm up. Using a metal spatula, place cookies onto cooling rack or large plate.
  10. Store extra cookies in a sealed container in the refrigerator.

Enjoy!

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Try More Dessert Recipes on Cook Love Heal:

Dark Chocolate Almond Butter Truffles (vegan, gluten-free)

Golden Milk Latte with Turmeric and Cardamom

Pistachio and Rose Petal Coconut Ice Cream (vegan, GF)

Chocolate Coco Truffles

Gluten Free and Vegan Chocolate Chip Cookies

 

Golden Milk Latte with Turmeric and Cardamom

Golden Milk Latte Recipe • Cook Love Heal by Rachel Zierzow

From the Ayurvedic tradition, Golden Milk Latte is a warm and comforting drink that is anti-inflammatory, is beneficial to the nervous system, and gives a boosts the immune system. Skip the coffee or hot chocolate just this once and try a Golden Milk Latte!

What Kind of Milk Works Best?

This version of Golden Milk Latte uses a combination of coconut milk and almond milk. Feel free to try different kinds of milk in this recipe (about 4 cups total), according to what you prefer. I find that coconut milk gives a natural sweet taste and the creamiest texture due to its high fat content. The combination of coconut milk and almond milk makes each serving lower in fat, but still has the sweet, creamy taste.

If you want to get a foamy texture like a commercial latte, you’ll need to use a milk frother.

photo of golden milk latte in white cup with saucer by Cook Love Heal by Rachel Zierzow

What Makes Golden Milk Latte a Healing Drink?

According to Ayurveda (the traditional Hindu system of medicine based on the idea of balance in bodily systems), golden milk reduces excess vata in the body. Basically, the main characteristics of the golden milk latte – warming, mildly sweet, heavy, and creamy – are perfect for balancing out excess vata (dryness, roughness, and coldness).

Golden Milk Latte gets its vibrant color from turmeric, a powdered spice that is anti-inflammatory, fights tumor growth, and helps combat depression.

And just the act of sitting down to enjoy a warm cup of anything works to reduce excess vata by calming the nervous system and making you feel more grounded.

What about Ashwagandha?

This Golden Milk Latte recipe includes Ashwagandha, a medicinal herb made from powdered roots and leaves of the Withania somnifera plant. Ashwagandha has become well known beyond Ayurvedic medicine in recent years for its healing properties, such as increasing energy levels, soothing the nervous system, balancing out cortisol and testosterone levels, and more.

Golden Milk Latte
 
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Author:
Cuisine: Ayurvedic
Serves: 4-6 servings
Ingredients
  • 1 13.5-ounce can coconut milk, full fat (Thai Kitchen brand recommended)
  • 2 cups almond milk
  • 1½ teaspoons ground ginger or 3 teaspoons fresh ginger, peeled and finely grated
  • 1½ teaspoons ground turmeric
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon ground cinnamon
  • 1-2 tablespoons maple syrup or raw honey (to taste)
  • 2 teaspoons vanilla extract
  • pinch fresh black pepper, finely ground
  • generous pinch sea salt or Himalayan salt
Instructions
  1. In a medium saucepan, whisk together all ingredients.
  2. Bring to a boil over medium heat, then turn to low and simmer for about 5 minutes.
  3. If using fresh ginger, transfer golden milk to a blender and blend until smooth. If you'd like your latte to be extra foamy, blend a little longer or use a milk frother.
  4. Serve warm with a sprinkle of ground cardamom.
Variations
  1. Try some different spices, such as nutmeg, allspice, or cloves.
  2. If you can't find cardamom, substitute with a large pinch of ground cloves.
  3. Add ½ teaspoon Ashwaganda for extra healing properties.
Notes
  1. Use 4 cups almond milk instead of a mixture of coconut milk and almond milk.

Golden Milk Latte Spice Mix

Try making a large batch of the spice mixture in this recipe so that you can make single serving batches of golden milk latte with 1 rounded teaspoon spice mix, 1 cup of your favorite kind of milk, a dash of vanilla extract, and about 1 teaspoon sweetener of choice.

Here is a scaled up version of the spice mix that makes about 32 servings:

1/4 cup ground ginger
1/4 cup ground turmeric
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
4 teaspoons Ashwagandha powder (optional)
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt or Himalayan salt

Store the spice mix in an airtight glass jar in the pantry (away from light and heat) and it should stay fresh for a month or two.

More Ayurvedic, vata-calming recipes on Cook Love Heal:

Kabocha Squash and Red Lentil Curry (V, GF)

Quinoa Kitchadi with Vegetables, Turmeric, and Ginger

Coconut Sweet Potato and Chickpea Curry

 

Pistachio and Rose Petal Coconut Ice Cream (vegan, GF)

Photo of pistachio and rose petal coconut ice cream

Coconut ice cream is a delicious non-dairy dessert

Pistachio and rose petal coconut ice cream is a non-dairy treat that is easy to make. All you need is a blender and an ice cream maker. In addition, this sweet and cooling dessert is the perfect ending to a spicy Thai or Indian meal.

5.0 from 1 reviews
Pistachio and Rose Petal Coconut Ice Cream (vegan, GF)
 
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Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 8 servings
Ingredients
  • ½ cup (115 g) palm sugar or light brown sugar
  • 2 cans coconut milk (full fat)
  • 1 cup pistachios, toasted (plus more for garnish)
  • 1 teaspoon rose water
  • 2 teaspoons almond extract
  • 1 tablespoon dried rose petals or rosebuds
  • ¼ teaspoon freshly ground cardamom seed
Instructions
  1. Place ice cream maker canister in the freezer 1-2 days before making ice cream.
  2. Heat sugar and 1 can coconut milk on low heat and stir until sugar is dissolved. Remove from heat and let cool.
  3. In a blender, combine sugar mixture, second can of coconut milk, pistachios, rose water, and almond extract until smooth. This is your ice cream base. Refrigerate mixture for several hours or overnight.
  4. Set up ice cream maker (make sure paddle is inside the canister) and pour the chilled ice cream base into the canister. Turn on the ice cream maker and freeze until volume has doubled and it has a texture similar to soft serve. This will take about 20-30 minutes.
  5. Place ice cream into a quart-sized plastic deli tub or gelato container. Put in the freezer if you are not going to eat immediately.
  6. When ready to serve, set ice cream container out on the counter for about 5-10 minutes before trying to scoop it into bowls. Garnish each serving with a sprinkle of dried rose petals, cardamom, and pistachios.
Note:
  1. Instead of garnishing with rose petals try drizzling with pomegranate syrup. It's delicious!

Sourcing ingredients

Coconut milk- I prefer to use Native Forest or Whole Foods 365 brand full-fat coconut milk for taste, fat content, and texture.

Rose water is available at Mediterranean and Middle Eastern markets. I get the Corta brand of Rosewater from Phoenicia bakery in Austin.

Cardamom- If you are able to find whole cardamom pods, lightly crush the pods, remove the seeds, and grind to a coarse powder in a mortar and pestle. Otherwise, you can use pre-ground cardamom. It will be much finer than that you grind yourself, so you won’t need much when sprinkling on for garnish.

Dried rosebuds- I used dried rose buds from the bulk section at my local food coop. However, you can make your own dried rose petals if you grow your own roses that are not sprayed with chemicals. A couple of days in advance, place your rose petals in a single layer on a sheet pan lined with paper towels. Let petals air dry until they are dehydrated.

Enjoy!

Try some other vegan and gluten-free dessert recipes on my blog:

Dark Chocolate Almond Butter Truffles (vegan, gluten-free)

Chocolate Coco Truffles

Winter Fruit Salad with Pomegranate and Coconut

 

Almond-Orange Biscotti with Chocolate Drizzle

Gluten Free and Vegan Chocolate Chip Cookies

 

Dark Chocolate Almond Butter Truffles (vegan, gluten-free)

chocolate almond butter truffles

Dark Chocolate Almond Butter Truffles are Dairy-free, Gluten-free, and Paleo-friendly

Dark Chocolate Almond Butter Truffles are one of my favorite desserts for dinner parties, holiday get togethers, and hostess gifts as they are beautiful as well as  dairy-free and gluten-free (and paleo friendly if you use a very dark chocolate).

Truffles Make a Great Holiday Gift

Truffles are super cute arranged in little cupcake liners on a colorful platter. You can also box them up in little gift boxes to give as gifts. Just make sure to refrigerate the truffles until it’s time to gift them.

Use Different Coatings for Variety

Get creative with coatings for your truffles– I use toasted almonds and cocoa here, but you can try any of the following:

  • chopped toasted pistachios
  • dried lavender flowers (see image below)
  • dried rose petals (make sure they are the edible variety found with bulk teas)
  • shredded unsweetened coconut
  • chopped roasted peanuts
  • carob powder 

truffles with lavender buds

Tips for Making Dark Chocolate Truffles

Set aside some time for the truffle mixture to chill in the refrigerator before forming into balls, perhaps an hour or so. If you need to leave them longer than that and the mixture gets hard, no worries, just set out at room temperature for 30 minutes and they should be ready to roll.

You’ll need to work quickly when forming the truffle balls, using your fingertips, until coated with cocoa/almonds. Do not try rolling truffles in the palm of your hand, or they will melt! Otherwise they are really simple to make.

 

Chocolate Almond Butter Truffles (vegan, gluten-free)
 
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Author:
Recipe type: Dessert
Ingredients
  • 1 cup dark chocolate chips (fair trade recommended)
  • 6 tablespoons smooth, roasted almond butter
  • 4 tablespoons virgin coconut oil
  • 1½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • generous pinch unrefined sea salt or Himalayan salt
  • ½ cup blanched almonds, toasted and chopped finely
  • ¼ cup cocoa powder, sifted (fair trade recommended)
  • 24 mini baking cups
Instructions
  1. In a double boiler or saucepan with heavy bottom, gently melt chocolate being careful not to burn or introduce any water into the chocolate. Stir with wooden spoon, heat-proof spatula, or whisk until almost melted, then turn off heat and let sit until completely melted.
  2. In pot or separate bowl, add almond butter, coconut oil, vanilla and almond extracts, and salt. Mix until smooth and transfer to a glass or metal bowl. Cover with plastic wrap and refrigerate until cool and firm to the touch.
  3. Meanwhile, set out two bowls— one with almonds and one with cocoa.
  4. Using a melon baller or small rounded metal teaspoon, scoop out balls of the chocolate mixture. Working quickly (without rolling between warm hands), roll 2-3 chocolate balls at a time in either cocoa or almond mixture. You may want to coat half of the balls in each for variety. Once chocolate balls are coated, you can form into neater balls with clean, dry hands if needed.
  5. Place each truffle in a mini baking cup and place on a plate or platter, alternating almond-coated and cocoa-coated truffles around the platter.

 

Chocolate almond truffles recipe card
Print recipe card for your friends for the holidays!

Check out my upcoming Austin cooking classes here.

Mineral-Rich Energy Bars

Creating a nutrient-dense, delicious energy bar

This month I started a new yoga program and realized I needed to make some nutrient-dense snacks to take with me. I remembered Jessica Porter’s classic recipe for Crispy Brown Rice Bars (a healthy, macrobiotic version of Rice Crispy Treats), but wanted to add some extra goodies to make them more hearty:

  • pumpkin seeds or pepitas (high in potassium, iron, magnesium, and zinc)
  • unhulled sesame seeds (high in copper, manganese, magnesium, calcium, and more)
  • dulse flakes (high in iodine, protein, Vitamins B6 & B12, and more)
  • almond butter (high in protein, fat, magnesium, calcium, and potassium)

These healthy, mineral-rich energy bars are a great post-workout snack and help to boost the thyroid, build bone density, and increase minerals in the diet.

Choosing the right brand of brown rice syrup makes a difference

Make an effort to find the special brown rice syrup I recommend in the recipe— Suzanne’s Specialties Genmai Rice Nectar. It is available online and in various natural foods stores. I used to be able to buy it in Austin but now I have to order online.

Suzanne’s brand is much more clean tasting and delicious than other brown rice syrups (such as the Lundberg brand which is more bitter), as it is made through natural fermentation rather than a chemical process.

You could try making this recipe with another sweetener, but you may need to adjust the other ingredients due to viscosity and sweetness (honey is much sweeter and maple syrup may be a little too thin to hold the bar together).

Mineral Rich Energy Bars (V, GF)
 
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These no-bake energy bars are the perfect post-workout or lunchbox snack. They are packed with nutrients including complex carbohydrates, protein, fat, and many trace minerals.
Author:
Recipe type: Snack
Cuisine: American
Serves: 12 bars
Ingredients
  • ½ cup organic brown rice syrup (Suzanne’s Specialties Genmai Rice Nectar recommmended)
  • ⅓ cup organic almond butter
  • a few grinds Himalayan sea salt or a large pinch sea salt
  • 1 teaspoon virgin coconut oil (optional)
  • 1½ cups crispy brown rice cereal (One Degree or Erewhon brands recommended)
  • ½ cup organic green pumpkin seeds (pepitas), toasted
  • ¼ cup organic raisins
  • 1 tablespoon dulse flakes
  • 1 tablespoon unhulled sesame seeds, toasted
  • 1 piece parchment paper
Instructions
  1. In heavy-bottomed saucepan, heat brown rice syrup, almond butter, and salt over low to medium heat until bubbly and well combined. Remove from heat and stir in coconut oil if the mixture is too thick (depends on the brand of syrup you use).
  2. Add cereal, pepeitas, raisins, and dulse flakes to the almond butter mixture and fold in until well combined using a heat-proof rubber spatula or wooden spoon coated with a little coconut oil.
  3. Lay piece of parchment paper on a flat surface (large cutting board or countertop).
  4. When mixture has cooled to the point you can handle it without getting burned, and turn mixture onto parchment paper. Moisten fingertips with a little water, and press down into an even layer, about ½-inch thick. Sprinkle evenly with sesame seeds and lightly press down.
  5. Using a sharp chef knife, cut into bars or squares.
  6. Store in an airtight container at room temperature for a few days or refrigerate if storing more than a few days.

Be creative!

Be creative and try different combinations with what you have on hand. Some other ideas for add-ins to replace pepitas, raisins, dulse, and sesame seeds: sunflower seeds, macadamia nuts, coconut flakes, slivered almonds, candied ginger, or chocolate chips (freeze ahead and make sure mixture is cool before pressing into the bars). You could also try tahini (sesame butter) in place of almond butter. 

Interested in learning more? I offer cooking classes on demand at my home or yours in the Austin area. 

And please drop me a line to let me know how your bars came out!

 

Chocolate Coco Truffles

This recipe was inspired by my floral designer friend Amanda, who makes everything beautiful!

One year my daughter and I made these as holiday gifts for her teachers and garnished them with tiny basil flowers.

Image12162012151030

You can also roll the truffles in cocoa, cacao, or carob powder or finely chopped nuts (like pistachios) instead of coconut flakes, as pictured in the cover image.

Chocolate Coco Truffles
 
Author:
Recipe type: Dessert
Cuisine: Raw
Serves: 12 truffles
Ingredients
  • 1 cup pitted dates, roughly chopped and packed
  • 1 cup vegan chocolate chips
  • 1 tablespoon coconut oil
  • 2 tablespoons unsweetened cacao powder
  • 1 cup unsweetened fine coconut flakes
  • extra coconut flakes, for rolling the truffles
Instructions
  1. Place the dates in a small saucepan and cover with water. Bring to a boil, then remove from heat and set aside.
  2. Strain the dates from the hot water (reserving liquid) and place in food processor along with chocolate chips and coconut oil. Pulse the ingredients until smooth. Add a little of the soaking liquid only if needed to blend.
  3. Sift the cacao powder into the medium mixing bowl and add coconut flakes.
  4. Scrape date mixture into the bowl with the coconut mixture. Using a spatula, fold ingredients together until well combined. Cover bowl and refrigerate 30-60 minutes.
  5. Once the mixture is cold, roll into balls working quickly so the chocolate does not melt and roll evenly in the remaining coconut.
Variations
  1. Roll truffles in sifted cocoa, cacao, or carob or finely chopped nuts insead of coconut flakes.
  2. Place rolled truffles in an airtight container in refrigerator to set.

 

img_3518

Enjoy making these treats for your friends and family this holiday season!

Almond-Orange Biscotti with Chocolate Drizzle

Make these for your next gathering of friends and family. Kids and adults will love them!

This recipe has been a hit when macrobiotic teacher and counselor David Briscoe teaches his “Macro-Vegan Italian Buffet” class to the professional students at The Natural Epicurean several times a year.

Almond-Orange Biscotti with Chocolate Drizzle
 
Recipe type: Dessert
Cuisine: Italian
Ingredients
  • 2 tablespoons flax seed meal (ground flax seed)
  • 6 tablespoons water
  • 1½ cups Bob’s Red Mill gluten-free flour
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • 1¾ cup sliced almonds, toasted
  • 6 tablespoons coconut spread
  • ¾ cup maple sugar
  • 3 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon orange extract
  • zest of 1 orange
  • ½ cup gluten-free, dairy-free chocolate chips
  • 2 teaspoons unsweetened coconut milk, almond milk, or soymilk (room temperature)
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Make 2 “flax eggs” by combining flax seed meal and water in a small bowl. Let sit for 5-10 minutes or until mixture is thick.
  3. In a large bowl, whisk together gluten-free flour, almond flour, and baking powder. Add toasted, chopped almonds.
  4. In a separate bowl, mix together coconut spread and maple syrup until smooth and creamy. Add vanilla, almond, and orange extracts, orange zest, and flax eggs. Stir to combine well.
  5. Add the wet mixture to the dry mixture and combine well by hand.
  6. Separate the dough into 2 halves. Using your hands, form 2 logs, each about 4 by 10 inches. Place each log on prepared cookie sheet and bake for 15 minutes.
  7. Remove from the oven, slice into ovals about an inch thick, place back onto cookie sheet, and bake again for 10-12 minutes. Cool biscotti on cooking rack.
  8. Melt chocolate chips in a saucepan over very low heat with milk. When chips start to melt, remove from heat and whisk until smooth. While still warm, pour melted chocolate into small squeeze bottle (or Ziplock bag with a tiny piece of the corner cut off) and drizzle onto cooled biscotti. Work fast so that chocolate does not cool and become hard.
  9. Alternately, biscotti can be dipped into melted chocolate and coated with extra toasted almonds.

 

Gluten Free and Vegan Chocolate Chip Cookies

My daughter Isabel and I made our first cooking video together a few weeks ago. Well, actually, my daughter invited me to come do a video with her for her Curly Girl youtube channel. We decided to make Gluten Free and Vegan Chocolate Chip Cookies because they are such a delicious treat, especially for people on gluten-free or vegan diets. I have been on a gluten-free diet for many years and appreciate finding recipes that are simple, tasty, and healthy.

vegan Choc Chip cookies-3

We used Bob’s Red Mill gluten-free all-purpose flour to make our cookies, but we have also had success using plain brown rice flour or other gluten-free all-purpose flour mixes. I like Bob’s Red Mill gluten-free all-purpose flour because it does not contain xanthan gum, which is known to be an intestinal irritant. The ingredients in this mix include: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour. Because of the bean flours in the mix, it tastes unpleasant before it has been cooked, so don’t try eating the cookie dough before it is baked!

Gluten Free and Vegan Chocolate Chip Cookies
 
These cookies are perfect for the occasional treat for someone who is on a gluten free and/or vegan diet.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 dozen cookies
Ingredients
  • 1 tablespoon flax seed meal (ground flax seed)
  • 2 ½ tablespoons water
  • ½ cup coconut oil
  • ½ cup almond butter
  • ¾ cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose gluten-free flour (such as Bob's Red Mill)
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup dark chocolate chips
Instructions
  1. In a small bowl or cup, mix together flax seed meal and water. Let sit for 5-10 minutes, or until the mixture has the consistency of a beaten egg. This is your “flax egg.”
  2. In a small bowl, whisk together coconut oil, almond or cashew butter, maple syrup or agave nectar, and vanilla extract. Add “flax egg” and mix to combine.
  3. In a larger bowl, whisk together flour, baking soda, and sea salt.
  4. Combine wet and dry ingredients in the larger bowl. Mix until smooth with a wooden spoon. Add chocolate chips. Batter will be sticky.
  5. Transfer dough onto 1 or 2 sheets of wax paper or parchment paper. Fold paper over the dough to make cookie dough “logs.” Put the logs into the freezer for about 15-20 minutes, or until dough has become firm.
  6. Preheat oven to 375 degrees F.
  7. Line a cookie sheet with parchment paper. Spoon 1-2 tablespoons of dough at a time onto the cookie sheet and form into round cookie shapes, leaving about an inch of space between cookies. These cookies will not flatten out a huge amount, so you can flatten them a little before baking them.
  8. Bake cookies for 8-10 minutes, or until cookies begin to flatten and are golden brown on the bottom.
  9. Remove cookies with a spatula onto a plate and serve warm.
Notes
  1. Leftover cookie dough can be wrapped up well and stored in the freezer for up to a month and taken out as needed to make a sheet of cookies.

These cookies don’t spread out as much as normal cookies do, so be sure to flatten them out a bit before baking.

vegan Choc Chip cookies-5

These cookies go great with a glass of almond milk or coconut milk!

vegan Choc Chip cookies-6vegan Choc Chip cookies-7

Kid-approved! Please check out the video on Isabel’s Curly Girl channel.

Play Video

Welcome!

I would love to have you as part of the Cook Love Heal Community! I’ll send you my Natural Health Starter Kit for free when you join, and I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

I’m excited to share that my new online course, Cook Naturally Without A Recipe, is up and open for enrollment, and you can buy a gift voucher for someone you love! Take a look at what’s in the course and join me in creating your best health! 

Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

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Join the Cook Love Heal Community!

Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

Also, I’m so excited to share this… my new online course, Cook Naturally Without A Recipe, is up and open for enrollment! Learn more here (opens a new window) and share with your friends!

Join the Community!

Fill in your details and I'll send you my Natural Health Starter pack as well as occasional recipes, yoga ideas, and tips on how to balance your life.