Double Chocolate Chip Drop Cookies (Cane Sugar Free, Dairy Free & Vegan)


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Here’s a rich bite size chocolate chip cookie for your sweet tooth. It will satisfy  your tummy at just the right time–late morning snack, afternoon craving, dessert after dinner…you name it. And yet these cookies are not overly, uber sweet. If you’ve got a real sweet tooth, I would recommend adding a pinch more sweetener to the recipe as the cacao powder is simply pure raw chocolate. Cacao is an incredible source of antioxidants and magnesium, but can be bitter tasting by itself.

The good thing is the batter is vegan so taste it before you bake it and if you want to add a touch more sweetener or perhaps vanilla stevia to it, go right ahead!

This was shared on Wellness WeekendHealthy Vegan FridayLunchbox LoveTasty TraditionsReal  Food Wednesday, Full Plate ThursdayHealthy 2 Day WednesdaysGluten-Free Wednesdays,  Allergy-Free WednesdaysSlightly Indulgent TuesdayFat Tuesday and Inspire Me Monday.


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Double Chocolate Chip Drop Cookies (Cane Sugar Free, Dairy Free & Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Approx. 15 servings
  • 1 cup quinoa flakes
  • ½ cup coconut nectar (or raw honey)
  • ¼ cup coconut oil, melted
  • 4 Tbsp. cacao powder
  • 2 tsp. pure vanilla extract
  • 4 Tbsp. coconut flour
  • ⅓ cup applesauce
  • ½ cup dairy-free chocolate chips
  • ¼ cup almond milk (or milk of choice)
  • 2 Tbsp. flax seed meal, soaked in 2 Tbsp. water for 5 minutes in small bowl
  • 1 tsp. baking soda
  1. Preheat oven to 350 degrees. Melt coconut oil in a small saucepan and set aside. Add all ingredients into a large mixing bowl and beat with an electric mixer on medium speed for 3 minutes. Place two silicone baking mats on two baking sheets. Drop cookie batter by the spoonful onto the baking mats, 1 inch apart.
  2. Bake for approximately 20 minutes depending on your oven. Remove cookies from oven and let cool 10 minutes.


Pistachio Gelato (Dairy Free, Cane Sugar Free & Vegan)

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I remember the first time I discovered gelato. I was on a road trip in college with my best friend and we were headed back to Boulder, CO from Moab, UT. We stopped in Glenwood Springs to hit up the hot springs after a camping and hiking weekend. My friend mentioned we should check out the Gelato store on the corner. I had no idea what gelato was. She said it was better than ice cream. How was that possible I thought?! And indeed it was!

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Years later another friend mentioned how amazing pistachio gelato was. I was pretty skeptical. I loved traditional gelato flavors: vanilla, chocolate, strawberry, raspberry, but hadn’t ventured into more exotic flavors at the time. So I gave it a go a few years back….and it was aaaammmaaazing!

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My kids love pistachios. They truly go nuts for them! And since I wanted to make something green for St. Patty’s Day this weekend, I decided to see if I could recreate my now favorite gelato flavor at home.

As many of you know that follow my blog, I am crazy about homemade dairy-free ice cream. I love all different flavors. But this may be my absolute new favorite. It is insanely good.

Happy St. Patrick’s Day Friends!

Pistachio Gelato (Dairy Free, Cane Sugar Free & Vegan)
Recipe type: Ice Cream, Frozen Treat, Snack
Cuisine: Dairy Free, Paelo, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups shelled, roasted, salted pistachios
  • 1 can coconut milk
  • ½ cup arrowroot (omit if you want a lighter ice cream texture)
  • ¾ cup coconut sugar
  • 1 tsp. lime juice or 4 drops Lime essential oil
  1. Place shelled pistachios into a food processor and pulse for 3 minutes. Pour pistachios, coconut milk, arrowroot and lime into a blender or Vitamix container. Blend on high for 2 minutes, pausing to stir several times.
  2. Put Vitamix container in freezer for 30 minutes. Pour mixture into an ice cream maker and process according to instructions for 30 minutes.

Flourless Chocolate Brownies (Dairy & Grain Free)

Flourless Brownies (Dairy & Grain Free)

Well it only took me 2 years to make a flourless brownie recipe made with a secret ingredient. I’ve seen other versions out there, but I was skeptical. How could a dessert made with chocolate taste good if the main “flour” came from…here goes…black beans. And yet it can!

You can’t even taste the beans in this recipe. It’s craaaazy good! My only regret is I didn’t try this recipe out 2 years ago.

My family loves these babies and I love that they are getting tons of fiber, protein and omega 3 fatty acids all in one treat. Please see my notes on saving money using dried black beans in my Black Bean Dip Post.

This was shared on Gluten-Free Wednesdays, Real Food Wednesday,  Fresh Bites Friday and Whole Food Fridays.

Flourless Brownies (Dairy & Grain Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups cooked black beans
  • 2 eggs
  • 1¼ cup coconut sugar
  • ½ cup unsweetened chocolate powder
  • ⅓ cup olive oil
  • 1 Tbsp. flaxseed meal
  • 1 tsp. pure vanilla extract
  • ½ tsp. liquid vanilla stevia (optional)
  • ¼ tsp. sea salt
  1. Preheat oven to 350 degrees. Lightly grease a bread pan. Combine all ingredients in a large food processor. Pulse for 30 seconds and then use spatula to scrape sides down. Pulse again for another 2 minutes, scrapping down sides as needed. If you do not have a large cup food processor, use a heavy duty blender.
  2. Pour mixture into pan and smooth top of batter with spatula. Bake for 30 minutes. Allow 10 minutes to cool.
  3. Cut brownies with knife. Makes 8 thick brownies or 16 if cut thinly.

Raspberry Chocolate Ice Cream (Dairy Free & Vegan)

raspberry, chocolate, ice cream, dairy free, vegan

I don’t know about you, but I am ready for Autumn. I am dreaming of crock pot dinners, boot wearing 50 degree days and gorgeous leaves falling to the ground.

Yet, Summer’s heat hasn’t let up where I live. It’s been in the 90’s all month. Homemade ice cream is what keeps the kids and hubby happy in this heat. And this ice cream made Mom happy as well. Chocolate and raspberries together do not disappoint!

 Add to Vitamix or Blender:

1 can coconut milk

2 cups frozen raspberries

1/2 bar 72% dark chocolate ((I used Endangered Species Chocolate)

3/4 dropperful (21 drops) NuNaturals liquid stevia

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Blend on high. Place container in freezer for 15 minutes. Pour into ice cream maker and process for 30 minutes.

Optional-Break up a few extra chocolate squares and place on top of ice cream.

Serves 4.

This recipe was shared on Gluten Free FridaysFeature FridayDelicious Dish Tuesday,Tasteful TuesdayWaste Not Want Not WednesdayWhole Food FridaysRecipe of the WeekFit and Fabulous Fridays, Freaky Friday, Friday FoodWellness WeekendFull Plate Thursday, Pennywise PlatterFrugal Days, Sustainable Ways, Healthy 2 Day WednesdaysGluten-Free WednesdaysAllergy-Free WednesdaysFat Tuesday, Slightly Indulgent TuesdayMonday Mania and Inspire Me Monday.

Chocolate Mint Brownies

Oh my…this dessert is a little piece of heaven. I am a huge fan of mint (as well as my husband). And then there is chocolate…I love my chocolate! I should clarify I LOVE dark chocolate.

The raw cacao powder in this recipe is loaded with antioxidants and iron. I “snuck” in some Flaxseed meal which adds dietary fiber and a fantastic boost of Omega 3’s to the recipe as well.

It’s the first day of December and I am ready for the Holiday Season. I have the wreath on my door and the Christmas tree will go up this weekend. I hope you find some time for yourself to rest and enjoy this delicious treat. Happy Holidays!

1/2 cup brown rice flour
1/2 cup blanched almond flour
1/4 cup Flaxseed meal
1 1/4 cup coconut sugar
2 eggs
2 tsp. peppermint extract
1 tsp. vanilla extract
2 Tbsp. cacao powder
1 tsp. baking soda
2/3 cup Enjoy Life mini chocolate chips
3 Tbsp. ghee  (or butter)

Preheat the oven to 350 degrees. Melt ghee and chocolate chips in a small saucepan over low heat. Set aside.

Whisk eggs together in a large bowl. Add remaining ingredients to the bowl and beat with a mixer for 5 minutes. Next add in the melted chocolate mixture and beat for another 2 minutes.

Lightly grease a bread pan. Bake for 35 minutes. Sprinkle top of brownies with additional coconut sugar and chocolate chips if desired.

Let the pan cool for 30 minutes before cutting. Bon Appetit!

This recipe was shared on This Week’s CravingsMore the Merrier Monday,Seasonal InspirationLunchbox Love and Sweet Tooth Friday.