THE BEST WHOLESOME CHOCOLATE CHIP COOKIES EVER

Seriously. I am NOT exaggerating. We all have a claim to fame recipe for sure. But really I have made many and have gone through my fair share of chocolate chip cookie recipe testing for bakeries and for my personal classes,  even for Starbucks Mexico. I always dreamed of a “killer” chocolate chip cookie that I could eat. I imagined the chewy but crispy texture and the perfect balance of sweetener, salt, chocolate.. And I was challenged by the fact that these had to be: gluten free, vegan and low sugar. My sister says I was born savoring the world: and every day this makes more sense to me.

So to make a LONG story short and not dwell into too much information or details and get straight to the recipe/ the way I like blogs to be. I have not been eating gluten, sugar or dairy (or at least striving to) due to my psoriasis and a leaky gut I developed after my hip replacement and so many  antibiotics. Did you know that a leaky gut is connected to auto inmune disorders? I have been seeing the documentary called Betrayal which I highly recommend.

This inspired me to create more gut friendly recipes: gluten free, (some grain free) dairy free, vegan, low sugar, soy free for so many people who are have auto inmune disorders, have food allergies or have gut problems.

After 10 recipe trials, a lot of wasted premium ingredients, so many greasy and flat cookies thrown into the garbage, major baking frustration (the kind that does not let me sleep). I was determined to nail this recipe no matter what. More than a craving this was and is my ultimate obsession. And after my Bday trip to NYC last week (and tasting Levain Bakery’s cookies: which sadly were not my favorite at all: way too sweet and I felt terrible after eating just a small piece) I came home and rushed to my test kitchen to challenge the satus quo. I hope you’ll love them as much as I do: because I do believe this recipe is worth GOLD. I couldn’t stop taking photos and really feel ready for my cook book!!

Also please forgive my delay in updating this blog! I spent literally 21 months traveling to almost 30 cities: teaching over 3,000 bakers from NYC to Cancun: and doing all the logistics of the classes by myself! A MAJOR project. So after that intensity and having 2 websites: I made some huge decisions. 1. I closed my group on Facebook (that took soo much time out of my baking) 2. I decided to change ALL this website (new website coming in 2017) and I will have only an English website and focus all my energy into a blog that is consistent and strong 3. I hired a PR firm and we are working on my healthy baking school and a few projects that I am so excited about. 4. I began working with the new sweetener featured in this recipe that I am IN LOVE with: it’s so easy to use, bakes so well, has NO after taste, is naturally sweet, has a great shelf life and is low glycemic.

So these killer chocolate chip cookies  are made with Stir Sweetener a coconut sugar blend which I like because it has 37% fewer calories than sugar, has a gram of prebiotic fiber per serving, is a 1:1 replacement for sugar, is suitable for diabetics and tastes so much better than any sweetener I have used in 23 years.

Stay tuned for more exciting recipes!

This recipe was inspired and adapted a ton from the original chocolate chip recipe from Leila Arcieri, CEO of Stir Sweetener.

THE BEST WHOLESOME CHOCOLATE CHIP COOKIES EVER!
 
Author:
Serves: 8
Ingredients
  • 1 cup of my gluten free flour: (mix: ½ cup gf oat flour, ¼ cup brown rice flour, ⅛ cup millet flour + ⅛ cup Bobs Red Mill all purpose flour (blue label only)
  • ¼ teaspoon baking soda (at high altitude: use ⅛ teaspoon)
  • ½ teaspoon fine sea salt
  • 80 grams organic coconut oil (do not melt/ use the oil in it's firm stage)
  • 1 cup  Stir Sweetener (made with coconut sugar + fiber)
  • 1 flax egg: mix tablespoon (8 grams) freshly ground golden flax seeds) + 3 tablespoons warm water: mix until a thick paste
  • 1 teaspoon vanilla paste (such as Nielsen Massey) or vanilla extract
  • 80 gr 71 % chocolate chopped into chunks (I love and use Republica del Cacao or if you want to lower the glycemic index: I love the 85 % from Milkboy Swiss chocolate
  • Maldon Salt to sprinkle on top (just a few flakes per cookie)
Method
  1. Prepare cookie dough preferably several hours before (please don't skip this stage so that cookies can hydrate, and maintain their shape when baking, if not they will expand!).
  2. In a small bowl: whisk: flours, salt and baking soda.
  3. In a bowl: mix coconut oil, Stir Sweetener, flax egg, vanilla with a whisk by hand. Add the flour and mix until combined. Add the chocolate and mix well. Shape cookies with a #24 scoop and place onto a lined cookie tray with Silpat (I use a half sheet perforated baking tray/ it bakes better, faster). Place cookies with enough space in between. Do not flatten. Freeze for 1 hour or refrigerate for at least 4 hours, alternatively you can shape cookies into balls (with this scoop) and put into ziplock bag) and freeze or chill over night then bake as is the next day.
  4. Bake in a preheated oven (convection preferably) at 345 F (170 C).
  5. Bake for aprox 8-10 mins it will depend on your oven, baking sheet, how thick the cookies are, and how chewy/ crispy you want them. Remember: they will continue to bake as they cool on the baking tray. So you can test one out to see the exact time. I like mine chewy and believe these must be so. Cookies must be golden, soft in the middle, crispy on the outside edges.
  6. Remove from oven and let cool for about 10 mins on the tray. Remove cookies with a cookie spatula and if you take out the Silpat your perforated tray becomes a cooling rack! Let cool completely and then store in a cookie tin or a recycled salad container (you know the one in the Supermarkets that has pre washed spinach). Cookies will keep very well up to 4 days optimally at room temperature. Enjoy!!! Please let me know when you make them!
Notes
Share the love and spread the word!
Happy Thanksgiving friends! Love you all!

 

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BANANA BREAKFAST COOKIES

These cookies are nutritious and so delicious. They are full of whole grain oats, nuts, seeds and super foods. Remember when the banana oat cookie recipes became viral? So many recipes to choose from. I made my share for sure. Some where cakey, some too sweet, some too bananish. These fulfilled my dream to make a wholesome breakfast treat I could enjoy and take on my travels, plus we seem to have ripened bananas every week!

Every time I share a recipe, I test it out and lately I have become such a picky pastry Chef, that I only want to share my top recipes that really have high standards which I call master recipes that you can adapt to your own needs and taste.

 

5.0 from 1 reviews
BANANA BREAKFAST COOKIES
 
Author:
Serves: 12 - 14
Ingredients
  • ¾ cup almond butter or peanut butter
  • ¼ cup organic coconut oil, melted
  • ¼ cup honey, warmed (I used Manuka Honey which you can buy at Trader Joe’s for a better price
  • 1 cup rolled oats must be GF such as Bobs Red Mill
  • 1 cup quick oats must be GF such as Bobs Red Mill
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • ¾ cup golden berries/ make sure they have no added sugar
  • ¼  cup sunflower seeds
  • ¼ cup pepitas
  • ½ cup walnuts or pecans chopped
  • ¼ cup freshly ground flax seeds
  • 1 teaspoon ground Ceylon cinnamon
  • ½ teaspoon salt
Method
  1. Preheat oven to 325 degrees F. Combine almond  butter, coconut oil, vanilla and honey until smooth.
  2. Place all other ingredients into a large bowl. Mix with the almond butter mixture until evenly distributed.
  3. Shape cookies with a  ¼ cup sized scoop onto a cookie sheet lined with a silpat and flatten lightly (cookies won't spread while baking).
  4. Bake for about 12- 15 minutes until edges are lightly browned. Let cool 10 mins, then cool on a perforated tray or cooling rack before storing in an air-tight storage container such as a recycled salad container.

 

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MEXICAN WEDDING COOKIES

Mexican wedding cakes or cookies are one of Mexico’s famous baked goods..Here is my Noble version. I love them and this was one of my most shared recipes (289 times) on my Facebook page because they are so simple to make, comforting and a crowd pleaser. One of those recipes that can’t go wrong. You can adapt them and make them as you can see: vegan and gluten free also.

Feel free to swap the pecans for walnuts or almonds. You can experiment adding spices or orange or lemon zest as well. I would love to hear about your baking and how you like this recipe. Please share your ideas or questions in the comments (below recipe).

4.0 from 1 reviews
MEXICAN WEDDING COOKIES
 
Author:
Serves: 60
Ingredients
  • 200 gr European style unsalted butter such as Plugra, President, Kerry Gold or any grass fed butter (you can also use a vegan butter option)
  • 100 gr Swerve Sweetener Confectioner’s Style Sugar (this is my healthy sweetener of choice, please read about it on the FAQ)
  • 2 teaspoons/ 10 gr vanilla (you can also use a vanilla bean or vanilla powder / use 1 teaspoon or 1 vanilla bean scrape the seeds)
  • 300 gr whole spelt flour (for the gluten free option use any good GF flour such as Bobs Red Mill 1:1 or gluten free flour of choice
  • ¼ teaspoon/ 1 gr fine sea salt
  • 130 gr finely chopped pecans/ you can process in a food processor or Thermomix (it should not be ground fine)
  • To decorate: Swerve Sweetener Confectioner’s Style Sugar about 2 cups
Method
  1. Line 2 half sheet baking pans with Silpats. Preheat oven to 340 F.
  2. In a Kitchen Aid mixer with a paddle attachment cream butter and sweetener with vanilla and salt until blended and soft.
  3. Add the pecans, flour and mix until combined and an even dough is formed. With your hands shape cookies into balls of aprox 10 -11 gr each.
  4. Place on baking tray leaving enough space. Note: cookies made with certain gf flours might spread a bit more.
  5. Bake until barely very lightly golden.
  6. Remove from oven, let cool completely. Put cookies onto a tray with paper towels, to drain excess fat.
  7. Put cookies on a bowl with Swerve Sweetener Confectioner’s Style Sugar and coat evenly.
  8. Store cookies in a cookie jar or cookie tin or plastic containers (I recycle my pre washed salad containers, these are excellent storage containers for baked goods).

 

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THE BEST VEGAN BROWNIES

I am a brownie fan all the way. I grew up baking all the cookies and bars from my Mom’s battered Joy of Cooking when I was seven. Brownies have really fascinated me ever since. Oh the chemistry of baking! And what a pleasure for an alchemist like me. The role of ingredients has always been connected to my love for exploring and my detective strike (my Mom used to say I was Sherlock Holmes because I found out everything). I found this recipe online (I apologize as I cannot recall the author and I looked all over). Pistachios are my Lebanese background touch.

Being on a gluten free diet has really helped me explore new options and open new paths as adversity always does. The main thing about brownies is this: they must be chewy not like fudge, not insanely chocolaty and by no means cakey!!! And chewy they are. And yes they do need the maple syrup, I have tried everything else and it just does not do it. A note: maple syrup is a great baking sweetener and better than sugar but still high in fructose, so eat sparingly and if you are diabetic or hypoglycemic please take note: and eat a small piece and really watch what you eat every day. I can enjoy a small piece once in a while after lunch when I want a special treat but do this responsibly. And like Tony Robbins says its what you do on regular basis that counts.

PISTACHIO BROWNIES
 
Author:
Serves: 9
Ingredients
  • ¾ cup Gluten Free oat flour such as Bobs Red Mill/ you can also put gluten free oats into a Vitamix and blend very well until you have a fine flour (72 gr)
  • ½ cup raw cacao or cocoa (If you use cacao it’s healthier, cocoa gives a darker color) 43 gr
  • 3 Tablespoons tapioca starch (In the US its the same: I use Bobs Red Mill) 24 gr
  • ½ or 2 gr  teaspoon fine sea salt or Maldon Salt (my favorite!!)
  • ½ Cup 70 % chocolate cut into pieces such as Valhrona or Guittard or Cacao Barry (80 gr)
  • 1 Cup maple syrup grade A
  • ¾ cup coconut butter not coconut oil (believe me I tried it and it gets way too oily) I use creamed coconut by Let’s Do Organic which you can find on Amazon, Central Market, Whole Foods/ it is exactly 1 package 200 gr/ put 30 seconds in microwave then really mix well
  • ¼ cup + 2 tablespoons toasted or normal almond butter/ 98 gr (make sure it is fluid not too thick)
  • 7 Gr Vanilla extract
  • ⅓ cup unsalted pistachios chopped or pecans or hazelnuts
  • Maldon salt to sprinkle on top/ about ½ teaspoon/ optional
Method
  1. Grease and line the bottom of a 9" brownie pan with parchment paper.
  2. Preheat oven to 350 F.  Sift oat flour, salt, cacao and tapioca.
  3. In another bowl: mix coconut butter, almond butter, maple syrup and vanilla. Add dry ingredients to wet, stir to combine with a whisk by hand. Fold in chocolate and pour batter into prepared pan. Add pistachios on top and sprinkle Maldon Salt.
  4. Bake for approximately 25 mins until toothpick comes out with fairly moist consistent crumb, but not wet. It will set as it cools.
  5. Remove and cool for at least 4 hrs cut into 9 pieces. Whatever you do don’t cut too soon these really need to rest and the texture matures.
Notes
Don’t use a higher percentage chocolate as they will get too dense. Brownies keep for approximately 3 days in perfect conditions/ store in a recycled store bought salad container. Don’t refrigerate, but you can freeze them.

 

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GLUTEN FREE SEEDED BREAD

When I moved to Austin Texas from Chicago three years ago, one of my first realizations was that I was now living in the gluten free city and everything was gluten free or vegan but sadly everything had a lot of sugar to compensate the texture. I was in such shock that I even talked to the Chef of Whole Foods (the WF flagship store and main headquarters) at that time Chad Sarno and said: listen there are NO real healthy sugar less options here. Take the gluten free breads for instance: they are mostly made of starches which you may know are very high glycemic and for hypoglycemics and diabetics this is not a good option. So now that I have been of gluten almost 95% of the time because I have psoriasis (I only test a fantastic recipe that I want to adapt which is very rarely) I need to make gluten free products that are low glycemic/ as much as possible.

It has NOT been easy to go gluten free, (believe me when you start removing your favorite things like breads and pastries, it really challenges your soul. It has been a journey of letting go of sugar, gluten and so many processed foods. As a pastry chef it has been even more difficult as this is what I know and love and it goes back to my most cherished moments when exploring bakeries made me the happiest. So this started a journey of pioneering a sweet. healthy world where I had to challenge the status quo and create my own Noble Baking. At first people though I was crazy and way to progressive (that was in 1994). So as you can imagine being a pioneer and trail blazer has not been easy.

Now even my husband has gone of gluten due to stomach problems! And croissants and mac and cheese where his confort food. So I am happy that we are creating new options every day.

GLUTEN FREE SEEDED BREAD
 
Author:
Serves: 1 medium loaf
Ingredients
  • 1 ¾ cups of warm filtered water at 98.6F (37 C) (add more if needed)
  • 2 eggs
  • 392 g of gluten-free flour (See our NOBLE BAKING TIP below for my signature gluten free flour recipe)
  • 84 g ground flax seed
  • 42 g fat-free powdered milk, powdered almond milk, powdered coconut milk
  • 3 tablespoons of psyllium husk (do not replace psyllium with xanthan gum)
  • 2 tablespoons coconut palm sugar
  • 1 tablespoon dry active yeast
  • 1 ½ teaspoons (6 g) salt
  • 2 g baking soda
  • ½ cup sunflower, pumpkin, and hemp seed mix
Method
  1. Place and mix the water and eggs in your beater’s bowl by hand.
  2. Add the flour, ground flax seed, powdered milk, psyllium, salt, coconut palm sugar, dry activated yeast, and baking soda and beat at low speed with the beater. Add water little by little, making sure to work in the mix that sticks to the sides of the bowl, until the mix thickens and becomes sticky after approximately 6 minutes. Once thickened add the seeds and mix them in.
  3. Form a log or a ball with the dough and place on top of siliconized paper. Place everything on top of a pizza stone or cast iron skillet. Make a cut on the top of the log or call using a knife. Alternatively, place the log or ball in a bread loaf pan that has been previously greased with oil or Pam.
  4. Cover and let rest for approximately 1 hour or until the dough doubles in size.
  5. While the dough is resting preheat the oven to 392F (200C). If you are using a bread loaf pan you can preheat a pizza stone or similar inside the oven and that will give your bread a better crust.
  6. Spray the bread with filtered water. Put bread in the oven. Bake for about 2 minutes.
  7. Lower the oven temperature to 356F (180C).
  8. Bake the bread for approximately 35 minutes or until golden brown and sounds hollow when tapped.
  9. Remove the bread from the oven, let cool, and remove from the pan. Leave bread to cool completely on a rack. Slice when cool.
Notes
GLUTEN FREE FLOUR (Makes 1,176 g)

• 672 g white rice flour (not sticky rice flour), sorghum flour, or oat flour
• 210 g brown rice flour
• 196 g potato or arrowroot starch
• 84 g tapioca starch
• 21 g powdered milk or powdered almond milk (as an emulsifier)

Mix all of the ingredients in a bowl. Measure the appropriate quantity called by the recipe you are making.

Use the flours that are healthier for the flour recipe below: such as sorghum and gluten free oat flour or make a combination of all to lower the glycemic index. The secret to this bread and all breads is the amount of water as it really depends on the water to give it the right texture, if you don't add enough it will be tough and heavy. You need to feel the dough, it definitely takes practice.

 

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GLUTEN FREE PANCAKES OR WAFFLES

Recipe adapted from Ambitious Kitchen

I make these every weekend for my family and they love them. Being a hypoglycemic pastry chef with a sweet tooth it has always been a challenge to balance my intake of complex carbs and breakfast has been the hardest as I grew up on whole wheat biscuits and jam + fruit, talk about starting your day with a sugar high right? I could never eat what Chocolate Covered Katie suggests for breakfast!! (Although I do love her recipes).

After 21 years of low blood sugar and fainting 9 times, 2 major accidents, I can now barely understand how to eat according to my condition. It took a lot of trial and error, experimentation and hit and miss on how I felt with certain foods and when I could eat them best. So after many doctors (mostly alternative, sadly traditional doctors never helped me in this aspect) and listening to my body and being fed up of a constant brain fog and that crash and burn feeling that is such difficult thing when you have hypoglycemia, I finally understood how to eat. And believe me I was the foodie who looked at a menu: choose dessert and then went for a salad.  So here is my experience and I hope it helps you if you have any sugar sensitivity or diabetic onset or metabolic syndrome or insulin resistance: I do what Tony Robbins suggests in his seminars: I eat clean + green every day and manage my complex carbs very well and I will very enjoy a special healthy noble treat with nut butter that adds protein and balances my blood sugar. I of course eat a small one.

My husband and kids love these so much that they prefer them to “normal” pancakes, something I am proud of accomplishing.

HEALTHY GLUTEN FREE PROTEIN BANANA PANCAKES
 
Author:
Recipe type: Breakfast
Cuisine: Breakfast, Brunch
Serves: 4 - 5
Ingredients
  • 1 large banana ripe but not to mature as the banana will have alcohol flavors
  • 1 cup gf oats
  • ½ cup cottage cheese (I have also used greek yogurt very successfully)
  • 2 eggs
  • ¼ teaspoon fine sea salt
  • 2 tablespoons hemp seeds
  • 2 tablespoons ground flax seeds
  • 4 tablespoons almond or coconut milk
  • 2 teaspoons baking powder aluminium and gluten free/ use 1 for high altitude
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
Method
  1. Pure all ingredients in blender. Note: if you let the batter sit too long it will get thick (oats release a gum that makes batters thick as they rest), you may need to add a tad more almond milk.
  2. Heat skillet add butter or coconut oil. Pour about ⅔ cup batter and cook medium heat.
  3. Flip over and cook until golden brown.
  4. You can also add blueberries to skillet as they cook. I serve mine with nut butter and freshly ground Himalayan salt. These also freeze very well.
Notes
Make amazing waffles just make the batter and put into your waffle pan and voilá. If you feel like splurging add a high percent chocolate in chunks to the batter before it cooks in the waffle iron.

 

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