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    Blog — Holiday Paleo Dessert

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    Chocolate Chip Peppermint Cookies

    Grain-Free, Gluten-Free, Delicious Chocolate Chip Peppermint Cookies 

    Baking cookies for holiday parties, gatherings with family and to simply have a stash under my cake dome for my little family and when friends stop by, is one of my favorite simple joys! I love baking with seasonal flavors and am always inspired by the holidays! 

    These Chocolate Chip Peppermint Cookies are one of the best cookies to ever come out of my kitchen! I made two batches before a small gathering this week and all but a few were gone at the end! They are a hit! With the adults and kids, too!. A healthier, Christmas Cookie, with nutrients from 7 seeds, protein and fiber, I'm all for that!! 

    They are soft and chewy and kinda melty chocolate style in the center and slightly browned and a tiny bit crispy on the outside. DELISH! 

    Adapted from Bakerita.com

    Makes approx. 27 cookies  

    Ingredients:

    1/2 c organic coconut oil

    3/4 c coconut palm sugar

    1 organic egg

    1 t vanilla extract

    1 t peppermint extract/flavor

    1/2 t baking powder 

    1/2 t sea salt

    3 c Guiltless Superfoods 7 Seed Flour

    1 c dark chocolate chips

    1/2 c peppermint pieces 

     

    Directions:

    Beat together coconut oil and sugar until blended and creamy. Add in egg, vanilla and peppermint flavor. Mix until combined and smooth. 

    Add in Guiltless Flour, sea salt and baking powder to the wet ingredients. Mix until combined and completely incorporated. 

    Fold in chocolate chips and peppermint pieces. Cover cookie dough and chill in refrigerator for a least 1 hour and up to 48 hours. This helps the dough set up.  

    Remove from fridge and preheat oven to 350. Using a cookie or small ice cream scooper, scoop out cookies and place on parchment covered baking sheets. Press dough down slightly (want them thick not too thin). Bake for 10 minutes or just until edges are slightly brown. 

    Cool and enjoy! 

    *If served slightly warm, they chocolate chip centers are still ooegy-gooey and melty! So good!  

    Guiltless Paleo Chocolate Molten Lava Cake

    Grain-Free, Gluten-Free, Dairy-Free and Yeast-Free Guiltless Chocolate Lava Cake!

    This is pretty much the only chocolate cake recipe I'll need for the rest of my life! :) It's simple, decadent and delicious. Rich and chocolatey, and like all Guiltless recipes, you still feel healthy and have tons of energy, sans tummy ache, after you're done!

    The first time we made these little lava cakes, we accidentally baked them too long, which resulted in no lava or soft center. Still a yummy chocolate cake, but not exactly what I was going for. The second attempt resulted in a much gooey-er :) center, which was just perfect! 

    By using a ramekin, they are personal size, which makes everyone feel warm and fuzzy inside getting their own special lava cake! 

    I will definitely be serving these to loved ones this holiday season! 
    Recipe adapted from PaleoGrubs.com. It was so easy to just sub in our flour instead of the almond flour in their original recipe! I used a 1/1 ratio Guiltless Flour in place of Almond Flour.  

     

    Makes 4 Lava Cakes 

    Ingredients:

    4 oz dark chocolate 

    3 T organic, unrefined coconut oil 

    2 organic eggs

    2 T raw, local honey 

    1/2 t vanilla extract 

    pinch of sea salt 

    1 T Guiltless Superfood 7 Seed Flour

    1 T cocoa powder 

     

    Directions:

    Preheat oven to 375 degrees. Prepare 4 ramekins with non-stick spray and dust with cocoa powder. 

    Melt the chocolate and coconut oil in a large bowl in the microwave (or on the stove top). Stir to combine and set aside. 

    In another large bowl, combine the eggs, honey, vanilla and sea salt. Mix with a hand blender on medium high speed for 4-5 minutes until frothy. Slowly mix in the melted chocolate to the frothy egg mixture. Slowly add in the Guiltless Flour and cocoa powder to the bowl and fold all of the ingredients together. 

    Divide the batter equally among the four ramekins. Place them on a baking sheet and place in the oven for 10-12 minutes until set (mine are ready at 12 mins). Serve warm. 

    *Optional: Serve in ramekin or place plate over ramekin and flip over to release onto plate and serve that way. // Melt extra chocolate and coconut oil for drizzle. // Top with fresh berries, nuts or sprinkles. //

    Enjoy!!