Almond Flour Chocolate Chip Cookies

Baked cookies just out of the oven on a baking sheet.

Just like the classic cookies from childhood, these Almond Flour Chocolate Chip Cookies are crispy around the edges and chewy in the centers. They’re naturally gluten free with a dairy free option as well. Made with whole food ingredients and natural sweeteners, these cookies are a healthier treat that taste just like the ones mom used to make!

Chocolate Chip Cookies on a parchment lined baking sheet.

Remaking a classic recipe is always a tall order! But after a lot of testing, I’ve finally come up with an almond flour version of the classic chocolate chip cookies I grew up with. And as you might imagine, they’re delicious dipped in milk.

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Strawberry Rhubarb Crisp (Gluten Free)

A straight down view of Strawberry Rhubarb Crisp in a white baking dish with a large scoop of coconut ice cream on top.

This Strawberry Rhubarb Crisp is naturally gluten free with dairy free options as well. It’s an egg free dessert that’s easily made vegan for an overall winner. You can’t go wrong with the dynamite combo of strawberry and rhubarb. Then add a crisp topping plus some ice cream, and you have a dessert everyone loves. It’s simple to make and you can even prep the crisp topping ahead to have in the fridge or freezer too.

Strawberry Rhubarb Crisp in a white baking dish with a large scoop of ice cream and a gold serving spoon.

Strawberry Rhubarb Crisp is one of the first things I make every year with produce from our garden. Rhubarb is hardy enough to make an early appearance before almost everything else around here. And since our local strawberries come in later around the end of June, I like to use frozen strawberries to make this recipe even easier.

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Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce in a grey pottery bowl with a wooden spoon with rhubarb stalks on the side with a blue and white linen on the other side.

This Strawberry Rhubarb Sauce is simple to make, and there’s no refined sugar! Instead you can use either maple syrup or honey which both make for an incredible flavor pairing with this dynamite duo. The sweetness of the strawberries tempers the tangy nature of rhubarb so you don’t need quite as much sweetener either. This sauce keeps well for days in the fridge, and it’s perfect over my Homemade Coconut Ice Cream. Or try it with your favorite creamy yogurt topped with my Maple Cinnamon Granola.

Strawberry Rhubarb Sauce in a grey pottery bowl with a wooden spoon and a blue and white linen on the side with 3 stalks of rhubarb on the other side.

Have you ever eaten raw rhubarb? Well… I wouldn’t recommend taking a very big bite that’s for sure! My Grandpa used to think it was so funny to initiate each of his grandkids into rhubarb by feeding it to us raw. It’s incredibly sour, and he would be laughing so hard at our puckered up faces that he’d pretty much fall to his knees with mirth!

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The Best Flourless Brownies

The Best Flourless Brownies sliced up and sprinkled with sea salt.

These are simply The Best Flourless Brownies I’ve ever made! I’ve been tinkering around with them for 8 years now and I know you’re going to love these. They’re deeply fudgy, super easy to make, and just over the top delicious with a touch of flaked sea salt!

Sliced Flourless Brownies with an antique wooden pairing knife.

When I’m craving a brownie, what I’m after is a fudgy, ultra chocolatey experience. A little bit of chewiness and a lightly crackling top are also necessary part of the package. No fluffy or cakey brownies to be found here.

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Chocolate Chunk Salted Caramel No-Bake Cookies

These Chocolate Chunk Salted Caramel No Bake Cookies couldn’t be easier to make, and everyone absolutely loves them! They’re the perfect allergy friendly treat to make for pretty much every occasion. And even better, you can make them ahead, and freeze them as well!

Wooden spatula scooping up a Chocolate Chip Salted Caramel Cookie from a gold cookie sheet.

Oh wow! That was what I heard after a friend took her first bite of these cookies. So if find yourself in need of a ‘go-to’ dessert this is a good one. It’s really allergy friendly, (since it’s gluten free, dairy free, egg free, nut free, paleo & vegan).

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