Gluten Free Zucchini Chocolate Chip Cookies

I found this great recipe at Two Peas and Their Pod and adjusted it to suit my diet.

1 cup gluten free flour mix (or 1 1/4 cup spelt flour)
1 tsp baking soda
1/2 tsp salt
4 TBSP coconut oil, melted and cooled to room temperature
3/4 cup organic sugar
1 TBSP molasses
1 egg
1 tsp vanilla
1 cup shredded zucchini, then chopped to small pieces
2 cups spelt flakes (or old fashioned oats)
1/2 cup unsweetened dried coconut
1 cup semisweet chocolate chips

Preheat oven to 350F.  In a large mixing bowl, combine; coconut oil, sugar and molasses.  Mix until smooth.  Add egg and vanilla extract.  Then add zucchini and mix until just combined.  Stir in the spelt flakes, coconut and chocolate chips.  On a parchment lined baking sheet, drop dough by heaping tablespoons (or cookie scoop) about 2 inches apart.  Bake for 10 minutes until browned around the edges.
Yield: approximately 30 cookies

Gluten Free Flour Tortillas

These are adapted from Carla's gluten free tortilla recipe. 
Note:  these tortillas are thicker than standard tortillas, more like flatbread thickness.

1/4 cup hot water
1/4 cup almond milk
3 TBSP rice bran oil (or oil of choice)
1 large egg, beaten
3/4 cup sorghum flour
1/4 cup brown rice flour
1/2 cup arrowroot starch
1 tsp xanthan gum
1 tsp salt
1/8 tsp baking powder

In a medium sized bowl, combine; water, almond milk, oil and egg.  Mix until combined.  Add remaining ingredients and mix with a spatula
until combined.  Let rest about 15 minutes.  Heat a skillet over medium high heat.  On a surface dusted with sorghum flour, knead about 1/3 cup of dough a few times before shaping into a round disc (if you press the dough out too thin on your floured surface, it will fall apart before you can transfer to a pan).  Sprinkle the skillet with sorghum flour to prevent sticking (you will probably need to change the flour 2 or 3 times or it will burn between tortillas).  Put the dough disc in the pan and quickly press out into a thin round disc.  Cook for 2 to 3 minutes until brown on the underside and the topside starts to appear cooked.  Reduce heat to medium if necessary.  Eat immediately or store wrapped in paper towels in a plastic bag in the refrigerator.

Chocolate Chip Cookie Dough Bites

I dreamt these up when I wanted chocolate chip cookies but didn't want the butter, sugar or the fuss of baking.  These were super easy and they are pretty tasty when you crave something sweet and chocolate!

1/4 cup almond butter
1 TBSP coconut oil
1 cup spelt flour
1 to 2 TBSP Stevia (depending on how sweet you want it)
pinch salt
1/2 cup chocolate chips

Place the almond butter and coconut oil* in a small sauce pan and warm stirring until smooth and runny.  Meanwhile, stir the remaining ingredients together in a medium sized bowl.  Add the melted almond butter mixture and stir until combined.  If too dry, melt additional almond butter, if too wet add more spelt flour.  It should be a firm dough that is easy to handle and roll into balls without falling apart. 
Roll into small balls approximately 1/2" in size.  refrigerate or freeze until ready to eat.
*If you desire a vanilla flavor to your bites, stir 1 tsp vanilla into the almond butter mixture just before adding to the dry ingredients.

Yield:  approximately 25 balls