Chocolate Chip Cookie Bites

These are adapted from Grain-free Peanut Butter Chocolate Chip Cookie Dough Balls.

1 can or 1 1/4 cups cooked chickpeas, rinsed and well drained

2 tsp vanilla extract

1/2 cup almond butter

1/4 cup thick honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Transfer dough to a bowl and stir in chocolate chips. The mixture will be very thick and sticky.  With wet hands, form into 1" balls. Place 1/2" apart on a baking sheet lined with parchment paper and press down slightly on the balls because they won't spread. Bake for 10 minutes until slightly cracked on top and the bottoms are browned.  Note: the tops of the cookies won't brown

Gluten Free Molasses Ginger Cookies

1 3/4 stick (14 TBSP) of unsalted butter, softened
3/4 cup sugar
1 large egg (or 1 TBSP arrowroot mixed with 2 TBSP water)
1 tsp vanilla extract
2 1/2 cups gluten free all purpose blend 
(I used 2 parts brown rice flour, 1 part tapioca flour & 1 part potato starch)
1 tsp baking powder
(if not already in your flour blend, add 1 1/2 tsp xanthan gum and 1/2 tsp salt to flour mixture)
3 TBSP molasses
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup chopped crystalized ginger
granulated sugar to roll cookies in

Preheat oven to 350F.  Line cookie sheets with parchment paper.  In a large mixing bowl, combine butter and sugar until soft and fluffy, about 1 minute.  Add egg (or arrowroot mixture) and vanilla.  Beat until smooth.  In a separate bowl, combine flour blend and baking powder.  Mix well.  Add to butter/sugar mixture 1 cup at a time, beating briefly, to incorporate, after each addition.  Add molasses and beat to combine.  Fold in cinnamon, ground ginger and crystalized ginger.  Mix well.  Scoop dough into a cookie scoop leveling off to make teaspoon sized dough balls.  roll in granulated sugar and place 1 inch apart on cookie sheet.  Bake 10-12 minutes.  Remove from oven and slide parchment onto rack to cool (slide cookies off parchment after a few minutes).

Makes approximately 32 cookies.  Store cookies in an airtight container at room temperature for up to 3 days.  These cookies freeze well.

Chocolate Shortbread Cookies

3/4 cups sugar
1 cup butter, softened
1 tsp vanilla
1 egg
2 1/4 cups gluten free flour or 2 1/2 cups spelt flour
1/4 cup cocoa powder
1 tsp baking powder
sugar for dipping

Heat oven to 325F.  In a large bowl, beat sugar and butter until light and fluffy.  Add vanilla and egg; blend well.  Stir in flour, cocoa and baking powder; mix well.  Shape dough into 1 inch balls.  Place 2 inches apart on an ungreased baking sheet.  Flatten slightly with the bottom of a glass dipped in sugar.  Bake 8 minutes or until set.  Cool 1 minute before removing from cookie sheet to cool.

Mint Chocolate Chip Smoothie

2 cups almond milk
2 cups sliced frozen bananas (1 1/2 medium bananas)
2 TBSP cacao nibs, plus extra for garnish
2 TBSP fresh mint, chopped
1 tsp vanilla extract

Process all ingredients in a high power blender until smooth.  garnish with cacao nibs and mint leaves.  Serves 2.

This recipe is from Judita Wignall's Going Raw cookbook, but she has the same recipe on her blog that serves one.