Guilt & Gluten Free Cookies

Ever since reading Dave Asprey’s Bulletproof Diet book, I have become some what of a crazy food obsessed lady. This book is all about bio-hacking and how most of the health information out there is completely wrong. He promotes a low carb, high fat (that’s right, fat- aka lots of butter) diet that emphasizes the importance of where your food comes (grass-fed) and how it affects your body (high/low toxin). If you want your world to be completely flipped you should definitely read his book or listen to his podcast!

The Bulletproof diet doesn’t exactly call for cookies, but having the sweet tooth that I do- I had to find something! Kel and I’s friendship was started when we both gave up sweets for lent and had to throw away (sob) the cookies that came in the subway boxes we got for our away tennis matches. Also, being the baker that I am- I had to get a little creative and twist the recipe I found to make another flavor J With these cookies being gluten free they definitely aren’t like normal cookies but they are still delicious (especially the batter), they were even approved by my incredibly picky sister and my “allergic-to-anything-gluten-free” brother.

unnamed

Chocolate Chip

  • 1/4 c. softened, unsalted butter
  • 2 eggs
  • 1 1/2 c. sweet rice flour
  • 1 c. coconut (palm) sugar
  • 1/2 t. salt
  • 1/2 t. vanilla extract
  • 1/2 t. baking soda
  • 2/3 c. chocolate chips

Whip the butter with a mixer until fluffy/lighter in color before adding any other ingredients. Add all the other ingredients excluding the chocolate chips, cracking the eggs on top last (if the eggs are cold from the fridge they will harden the butter and the ingredients won’t combine). The batter will be pretty dry and you have to mix it for a pretty long time for it combine, but if you think there is absolutely no way will turn into batter, add an extra egg. Stir in the chocolate chips and scoop batter onto cookie sheet and bake at 350 for 12-15 minutes and enjoy!

unnamed-1

           Chocolate Coconut

  • 1/4 c. softened, unsalted butter
  • 3 eggs
  • 1 1/2 c. sweet rice flour
  • 1 c. coconut (palm) sugar
  • ½ c. cocoa powder
  • 1/2 t. salt
  • 1/2 t. vanilla extract
  • 1/2 t. baking soda
  • 2/3 c. shredded coconut

Whip the butter with a mixer until fluffy/lighter in color before adding any other ingredients. Add all the other ingredients excluding the shredded coconut, cracking the eggs on top last (if the eggs are cold from the fridge they will harden the butter and the ingredients won’t combine). The batter will be pretty dry and you have to mix it for a pretty long time for it combine, but if you think there is absolutely no way will turn into batter, add an extra egg. Stir in the shredded coconut and scoop batter onto cookie sheet and sprinkle shredded coconut on top, bake at 350 for 12-15 minutes and enjoy!

While Kel and I are committed to being healthy in 2015, we still need the occasional treat to sooth our sweet tooth. We are always sending the cookie emojii back and forth to keep each other committed to the healthy-train, but when that doesn’t work one of these will certainly do! Let me know if you have any recipe recommendations of your own, I’m always looking for an excuse to get in the kitchen and bake away!

Xx Mal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s