Hazelnut chocolate chip cookies for Jordan


I tweaked a recipe I had for my Hubby’s favourite cookies, and this was the result. My honourary nephew says they’re “just like normal cookies – but they’re not!”



Cream together:

1cup butter substitute (I used shortening) with 2cups sugar


1tsp vanilla and 3 eggs – beat until very light and fluffy.


Stir in:

1 1/2cups Gems flour (or a good whole grain all purpose flour)

1/2cup each (total of 1.5cups) – white rice flour, tapioca flour and potato starch (can sub other fluff flour as needed)

1tsp guar gum

1tsp each baking powder and baking soda

2cups ground hazelnuts (or other nuts) (maybe a bit more if you think it needs it)

chocolate chips until it looks right. 1-2cups


Next, you can roll the dough into logs and wrap in wax/parchment paper and refrigerate overnight, OR, refrigerate the bowl of dough overnight, and then roll into balls.

Bake at 375 for 12-15 minutes.



Sub 3/4cup of fluff flour for 3/4c. cocoa… yummy!



Nut Butter Banana Chocolate Chip Cookies


I wanted something that would have the flavours of a peanut butter & banana sandwich, so hit google up for a rough idea of a recipe and went from there.

Blend together:

3/4cup natural nut butter of choice (I used almond)

1/2cup shortening

1tsp vanilla

1/2cup white sugar

1/2cup brown sugar


Add & beat until light & fluffy

1 egg

1 1/2cup mashed banana


Stir in:

1/4tsp salt

1tsp baking soda

1 1/2cups gf flour (I used 1/2cup GEMS, then a 1 cup blend of potato starch, white rice & tapioca flour)

1/2tsp guar gum

chocolate chips until it “looks” right 🙂


Drop by spoonfuls onto parchment paper on a cookie sheet. Bake at 350 for 10-12 minutes. cool on a wire rack.



Flourless Nut Butter Cookies


  • 1 cup  nut butter (natural recommended) *
  • 1/2c-1 cup sugar (depending how sweet you want them)
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4c to 1/2c. any flour (I prefer the texture with a bit of flour) optional.
  • chocolate chips to taste (optional)
  • dash of salt if using unsalted butter


Roll into 1″ or so balls, or drop by spoonfuls onto cookie sheet. Criss cross the tops with a fork. Bake at 350 for 10-14 minutes.


*using a chocolate nut spread also works beautifully. Just cut down on the sugar, and toss in a couple tablespoons of cocoa.

Lazy Peanut Butter cups.

Alas, I can’t have peanuts anymore, but this is soo yummy. Must try it with another type of nut butter…mmm almonds?




– few spoonfuls of natural peanut butter

– icing sugar about one teaspoon for each tablespoon of peanut butter

– dash of salt


blend until it is smooth and is firm enough that you can roll it into balls. Mix in mini chocolate chips. Roll into balls. Chill.

alternately, you could dip the balls into melted chocolate, or spread them in a pan and cover with a layer of melted chocolate, or add melted chocolate to the mixture for a swirl effect.


This is a recipe that is as big or small as you want. Perfect for the days where you want chocolate & peanut butter, but don’t want to bake a whole batch 🙂


– add melted chocolate or chocolate chips to the mixture