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Tag: gluten free

Double Chocolate Cookie Bars

These cookie bars are great for your holiday parties!

These cookie bars are: Gluten Free and Vegan

Is anyone else also obsessed with cookies like I am? They are my fave go-to dessert to bake. Not only are these bars so easy to make, they are great for when you want something with as few steps as possible. Perfect for those late-night cravings or when you end up stress-baking!

Ingredients:

1 tbsp flax seeds
2 tbsp non-dairy milk (I used soy milk)
1 tbsp avocado oil
1 cup almond flour
¼ cup maple syrup
1 tbsp almond butter
1 tsp vanilla
Pinch salt
3 tbsp cacao powder
½ cup coconut sugar
¼ cup dark chocolate chips

Directions:

  1. Mix ground flax seeds and non-dairy milk in a medium bowl and let it sit for 10 minutes.
  2. Mix in wet ingredients and stir together with a fork.
  3. Add dry ingredients and mix until combined.
  4. Line a 8×8 square baking pan with parchment paper and coat with oil or vegan butter.
  5. Bake! Let them cool before cutting into squares and enjoy.

Bake at 350 degrees for about 25 minutes

If you make these cookie bars, tag me on instagram here: @dr.dainapatel

For more delicious recipes, check out the Recipes page.

Mochaccino Brownies

My vegan and gluten free mochaccino brownies are super rich and chocolatey with just the right amount of sweetness. Bonus: they also contain a little extra protein!

Vegan, dairy-free, egg-free, gluten-free

Ingredients

1 tbsp ground flax seed + 3 tbsp water
1/3 cup + 2 tbsp coconut sugar
1/3 cup Natur-a Cappuccino Organic Soy Milk*
2 tbsp avocado oil
2 tbsp tahini
1/4 cup coconut flour
1/2 cup almond flour
1/3 cup raw cacao powder
1 tsp baking powder
2 tbsp arrowroot starch
pinch of salt
1/2 tsp vanilla
1/4 cup Enjoy Life mini chocolate chips
*note: the soy milk contains sugar

mochaccino brownies

Directions

Line a loaf pan (8.5×4.5×2″) with parchment paper.
Preheat oven to 350 degrees F.

  1. In a large bowl, mix flax seeds and water to create a flax egg. Set aside for about 10 minutes to thicken.
  2. Add sugar, cappuccino soy milk, avocado oil, tahini into the bowl and whisk until combined.
  3. Fold in coconut flour, almond flour, cacao powder, baking powder, arrowroot starch, and salt in until combined.
  4. Add in vanilla and chocolate chips and fold just until combined.
  5. Batter should be thick and slightly sticky. Pour into the loaf pan and flatten the top with a spatula.
  6. Bake on middle rack of the oven for about 25 minutes. Insert a toothpick into the middle and if it’s mostly clean, the brownies are done. Keep in mind the chocolate chips will be melted and will cause the toothpick to come out unclean.
  7. Allow to cool at least 20 minutes before slicing and serving.

These brownies DO contain some caffeine so if you are sensitive, avoid eating these before bed.

If you happen to make these mochaccino brownies, tag me on instagram @dr.dainapatel

HAPPY BAKING!

*Disclaimer: All products are bought with my own money and I am not affiliated with any of the companies nor am I sponsored by them. Some of the links in this post are affiliate links. This just means I earn a small commission if you purchase a product. This does not cost you anything and it just helps me run my website. Nothing in this post is considered medical advice. Please speak to your health care practitioner when implementing a lifestyle or diet change. See Disclaimer.

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