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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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).

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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PISTACHIO 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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VEGAN BLUEBERRY (OR RASPBERRY) MUFFINS WITH OAT AND ALMOND CRUMBLE

If you are like me, I am sure you crave a blueberry breakfast muffin, and this oat and almond crumble really makes it even more spectacular. I am all for texture and simplicity. These muffins are truly my dream come true because the seasonal fruit you use will really pop the flavors, and you can really add any enhancements like lemon, orange zest, spices, or herbs to pair with the flavor. How about: raspberry, strawberry and basil? Or rhubarb, strawberry and lemon thyme? Put on your creativity cap on and experiment with seasonal produce, or just go to your local farmer’s Market and let the fruit inspire you. We have great Farmer’s Markets here in Austin and I love visiting them to experience the seasonal changes and sprout new ideas those visits.

This recipe has two backgrounds: 1. The batter is adapted from a recipe from Baby Cakes NYC Erin McKenna’s first book which I made every recipe from literally 2. The topping/ crumble is an idea I “stole” (as in Steal like an Artist/ Austin Kleon’s book) from Panadera Rosetta in Mexico City. As a special plus: this recipe makes a very good pound cake as well with or without the crumble.

 

VEGAN BLUEBERRY (OR RASPBERRY) MUFFINS WITH OAT AND ALMOND CRUMBLE
 
Author:
Serves: 12
Ingredients
  • 2 ¼ cups whole spelt flour/ 315 gr
  • 2 teaspoons baking powder/ 8 gr/ at high altitude use 1 teaspoon
  • 1 teaspoon baking soda/ at high altitude use half
  • 1 teaspoon salt/ 4 gr
  • ⅔ cup maple syrup or brown rice syrup (I prefer baking with maple syrup as it works best, however brown rice syrup is healthier and lower in fructose, if you use it warm it up so it's easier to work with and note that is only sweetens 75 % whereas sugar sweetens 100 %)
  • ⅔ cup almond milk
  • ¾ cup coconut oil melted
  • 1 tablespoon lemon zest (or orange zest, or any herb or spice / just change amounts accordingly)
  • 2 teaspoons vanilla extract/ 10 gr
  • 1 cup fresh blueberries or black berries or raspberries (or mango, or a mixture of strawberries and chopped rhubarb or nectarines) or a combination of berries
Oat and almond crumble topping:
  • ⅓ cup slivered almonds
  • ⅓ cup oats
  • ½ teaspoon cinnamon (my favorite is Ceylon cinnamon)
  • pinch of Maldon salt
  • ⅛ cup maple syrup or brown rice syrup (brown rice syrup is thicker and less sweet)
  • 1 tablespoon coconut oil
Method
  1. Pre-heat convection oven  to 350°F
  2. Line standard 12-cup muffin tin with liners.
  3. In medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In another bowl combine oil, maple syrup, almond milk, vanilla and lemon zest.
  5. Mix the dry ingredients into wet ingredients; mix until smooth.
  6. Gently fold in blueberries until evenly distributed throughout the batter.
  7. Using a 2 ounce scoop (I use a #16) portion out batter and fill muffins ¾ and distribute evenly into the prepared pan. Sprinkle the oat and almond crumble on top.
  8. Bake on center rack for 22 minutes approx. (depending on your oven and pan), rotating the muffin tin 180 degrees after 15 minutes.
  9. Remove muffins from oven when cake tester inserted into middle of muffin comes out clean.
  10. Let muffins stand in tin until cool enough to touch, and then transfer to a wire rack to cool completely.
  11. Store in airtight container at room temp for up to 2 days max. I prefer them the day they are made.
CRUMBLE TOPPING:
  1. Mix all ingredients in a bowl until combined.
Notes
Buy seasonal fruit when it is in peak season and make your own IQF: Individually Quick Frozen fruit: wash (I don't wash berries) if needed dry, chop or use whole and put on a baking tray in the freezer and freeze until solid then put into ziplock bags this makes a much better quality fruit than the frozen fruit we buy at the grocery stores.
 

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UNAMI PEANUT BUTTER COOKIES

I developed this recipe because I became OBSESSED with recipe development when I worked with Maricu and then when I was an assistant to the Technical Advisors in Barry Callebaut Chocolate Academy in Chicago. Creating a cookie that was the best of all worlds: vegan, gluten free, sugar free and also could become a breakfast item for my trips was a fantasy that emerged because of my major frustration of not finding anything sweet + healthy + amazing I could eat and enjoy. To this day when I travel, I constantly seek a healthy goodie. When I started my quest to do a world tour of Noble Baking in 2015 I have travelled to 13 cities and taught over 1,200 people in my classes. So you can imagine how many airports, coffee shops, pastry stores and gourmet venues I have explored madly seeking that one cookie that would fulfill my needs. So I decided to create it, amongst other pastries I crave too.

This recipe is adapted from a very cool baking book called: Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes. I love it because you can do so much with it and it has the perfect element of umami, that surprising savoriness that is a flavor enhancer and makes life so memorable. I will tell you this: from a picky foodie and a hypoglycemic pastry chef with such a mixed culinary background (Mom is English, my Dad has a Lebanese family), all this made me incorporate umami into my pastry world. When you have low blood sugar: I have realized after 21 years that acid, salty and spicy is very important to fulfill the void of getting divorced from sugar and also because they are such satisfying elements to our palate.

Make this recipe with the surprise element or without it but give it a chance it is spectacular.

Note: I love peanuts like you have no idea/ I was actually once addicted to them. Now I know that peanut (and peanut butter of course) is not the best nut (they are allergen friendly, they can harm gut health and also tend to grow mold or fungus called aflatoxin, they are one of the 7 foods to avoid if you want to loose weight and boost your metabolism according to expert nutritionist JJ Virgin), so what to do? Well here is my opinion on these matters: make an exception and make them only when you are craving peanut butter cookies or substitute with almond butter or tahini which is the new kid on the block (note texture might change as tahini is fattier and more liquid so you might need to adjust flours).

UNAMI PEANUT BUTTER COOKIES
 
Author:
Serves: 8 with a scoop #24
Ingredients
  • 85 gr natural peanut butter can be chunky/ I love mine with salt/ for food allergies sub for almond butter which is a healthier option
  • 48 gr coconut palm sugar  (you can use half coconut sugar and half Swerve)
  • 2 Tablespoons coconut oil organic and unrefined not melted
  • 1 Tablespoon pure maple syrup
  • 3 Tablespoons almond milk
  • 5 gr vanilla
  • 2 teaspoons of Siracha (this is the umami!!)
  • ½ cup 70 % chocolate such as Valhrona or Cacao Barry or Callebaut or Luker you can also sub for pecans or peanuts chopped
  • ½ cup Bobs Red Mill gluten free flour 1:1 blue label  (I don’t recommend the red label Bobs Red Mill flour as it is too gummy and has a beany flavor)
  • ¼ cup oat flour must be GF certified such as Bobs Red Mill
  • 1 tablespoon amaranth flour
  • 1 teaspoon aluminium and gluten free baking powder (at high altitude use half)
  • ½ teaspoon baking soda  (at high altitude use half)
  • ½ teaspoon fine sea salt
  • ⅛ cup chopped peanuts or sub for hemp seeds
  • ½ cup 70 -85 % chocolate chopped into chunks, use the best
Method
  1. Preheat oven to 340 F.
  2. Line a baking tray with Silpat. (I love perforated baking trays as they work as a cooling rack also). Prepare a #24 scoop.
  3. In a bowl: sift dry ingredients. On a separate bowl, mix by hand with a spatula: peanut butter, sugars, vanilla, oil, Siracha, and maple syrup. Add the sifted dry ingredients and mix to combine. Add peanuts the chocolate chunks.
  4. Scoop onto the prepared tray leaving room between cookies.
  5. Bake at 340 F for approx. 8-10 mins. depending on your oven. Preferably a convection oven.
  6. Cookies must be crunchy on the outside and soft inside. Remember that they continue to bake as they cool on the tray.
  7. Let cool on a tray and then remove from the tray. Cool on a rack or perforated tray.
Notes
You can add dried cherries instead of chocolate for a PB and J flavor combination! Store cookies in a recycled salad container from the supermarket, this keeps them fresh for about 4 days.
 

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I hate spam as much as you do! I’ll only be sharing my best recipes and special offers. You can unsubscribe from receiving my emails at any time.