I've been on an ice cream binge recently. It is National Ice Cream Month, after all. I have seven more days before I can no longer justify my consumption based on the need to celebrate such a worthy occasion. The other day, my mom asked if I was planning on making ice cream during our family beach trip at the beginning of August. Since my ice cream maker is just an attachment to my stand mixer, I informed her that sadly lugging all of it down to South Carolina was not an option.

That was 45 minutes before the ice cream gods presented me with a more portable Cuisinart ice cream/sorbet maker for only $21 on Gilt. How could I not? So, now I own two ice cream makers, which means this binge isn't going to die down any time soon.

I won’t run through my perceived benefits of having two ice cream makers (trust me, I've thought of plenty) because I realize for any normal person one should do it. That said, if you don’t even have one, find a deal like that and buy it. We all waste $21 on things a lot less useful than an ice cream maker....and I also feel bad for posting so many recipes that are useless to anyone who doesn’t have one.

This recipe, in particular, is one you need in your life. My favorite flavor of all time is Ben & Jerry’s Oatmeal Cookie Chunk, which sadly they discontinued a few years back. I don't understand why on earth they did this because it was the best flavor ever, but no one consults with me on these decisions. Alas, I took matters into my own hands, and I now have this incredible mock version. The base is a creamy, flavorful cinnamon that’s filled with chocolate chips and chunks of the Oatmeal Chocolate Chip Cookies I posted last week. It will leave you speechless. It will also make you question why you’ve never considered cinnamon ice cream one of your favorite flavors.

The cookies don’t harden inside the ice cream. They taste more like little chunks of cookie dough. The cinnamon base on its own was already a knockout, so with the addition of these cookies (which are my new favorites) and chocolate chips it’s a whole new level of good. If you want to use a different oatmeal cookie recipe you're more than welcome to, but no raisins!!

Cinnamon Ice Cream
Base recipe adapted from Susi's Kochen


1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
Pinch of salt
2 cups (500 ml) heavy cream
1/3 cup (70 g) packed dark brown sugar
1 tablespoon ground cinnamon
5 large egg yolks
1 teaspoon vanilla extract

3 cups Best Ever Oatmeal Chocolate Chip Cookies, crumbled into medium and small sized chunks*
1/2 cup semi-sweet or milk chocolate chips

To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan. Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (3+ hours or overnight). Once chilled, pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Three minutes before mixture is finished, add in chocolate chips and 2 cups of the cookie pieces.

Spread finished ice cream into a freezer safe container, tossing in pieces from the remaining 1 cup of cookie crumbs as you go. Cover, and place in the freezer until firm.

*Think about it like you would cookie dough pieces in cookie dough ice cream. It's always disappointing when you eat it and you don't have any cookie dough in your spoonful. Leave enough quarter-sized chunks that you will get bites of cookie, but don't have them so big that a spoonful would have only cookie.

These cookies are excellent in every way. I only baked them to add to a batch of cinnamon ice cream I was making, but they deserve so much more than just being a complementary player. These cookies are a star on their own. Seriously.

Sometimes oatmeal cookies spread too much. Sometimes they dry out. They'd be high up on my favorite cookie list, but until now I've never had a dependable recipe to use. For the ice cream I wanted to make (a homemade version of Ben & Jerry’s Oatmeal Cookie Chunk - recipe coming soon!), I needed a great oatmeal chocolate chip cookie to add. This one fit the bill.

I like to make recipes based on how people describe them. Mel over at Mel’s Kitchen Cafe posted the recipe in 2009, and at the time she wrote that she’d made them three times in two weeks. She posted an update in 2013 that said 4 years later she was still making this recipe.

I can see why after trying these for myself. We managed to finish off the first batch before they stood a chance at making it into the ice cream. I was happy to make a second batch since it meant a few more days of these cookies. I would eat them every day if that were a viable option (sadly, it's not).

Since it's a fairly large batch they will probably last longer than a few days for most people--in which case, you could keep the extra dough in the fridge for up to two days to make them in multiple batches or pop it in the freezer for fast cookies in the future. I refrigerated the dough overnight before baking them, but this isn't a necessary step with these cookies. Some people (myself included), prefer to always refrigerate the dough if time permits, but it's nice to know you can skip that step if you're in a rush.


Classic Oatmeal Chocolate Chip Cookies
Recipe from Mel’s Kitchen CafĂ©

  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 3/4 cups old-fashioned rolled oats
  • 2 cups semi-sweet or milk chocolate chips
  1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
  2. Bake at 350 degrees for 10-12 minutes.

For all of you ice cream lovers who haven't ventured into the world of making your own ice cream, now is the time. Honestly, this ice cream alone makes investing in an ice cream maker completely worth it. Trust me. It is some of the best ice cream I've ever eaten, and that's coming from someone who typically doesn't even like strawberry ice cream.

My apologies for not posting it while we were still in the peak of strawberry season, but per usual I kept eating the whole batch before taking pictures (I had some help from people equally obsessed with this ice cream). This is a frequent occurrence. One of these days I'll learn to practice some restraint, but that day is not today.

It's hard for me to pick what I love about the recipe best. It could be that it's one of the easiest ice creams I've made. Unlike most other ice creams I make, this one is egg-free and doesn't require using a stove. It could also be that all of my favorite flavors involve some sort of alternating layering of toppings (examples here and here), and this recipe is no exception. It's the key to getting swirls of toppings in every scoop. Or maybe it's that it has cream cheese, and I've met very few cream cheese recipes I didn't like. Too many good things to choose just one.

The base is smooth, creamy and rich. Usually I'm hesitant to use fruit in ice cream because it has a tendency to get icy, but that's not the case with this recipe. Every single bite is as good as the last...and when you do get to that last bite, I guarantee you will want more. You will be sad that you finished your bowl, and you will sneak over to the freezer and get another scoop. Diets be damned. 

Roasted Strawberry Cheesecake Ice Cream
Recipe adapted from Baked by Rachel


1C whole milk
1C heavy cream
8oz cream cheese, softened
1/4 tsp salt
1 tsp vanilla
1 1/4C granulated sugar, divided
2C strawberries
2/3 C graham cracker crumbs, roughly 6 sheets


In a large mixing bowl, blend cream cheese, 3/4 cup sugar, vanilla and salt until smooth. Slowly add the cream and milk, making sure that the liquid is fully incorporated roughly every 1/4 cup or so. If you pour all of the liquid in at once, you will likely end up sloshing milk and cream everywhere, so be sure to go a little at a time. Once all ingredients are combined, use a spatula to transfer the mixture to a clean bowl. Cover and chill the mixture overnight.  

While the base is chilling, preheat the oven to 425 degrees. Hull and slice strawberries, tossing with remaining 1/2 cup sugar. Roast on a parchment lined baking sheet for 15 minutes. Transfer berries and sugary liquid from the parchment sheet to a clean bowl, cover and chill.

Churn liquid according to manufacturer's directions. In the last 5 minutes, drop strawberries and liquid into the base a small spoonful at a time.

Sprinkle an even layer of graham cracker crumbs on the bottom of a freezer safe container. Carefully spread a layer of ice cream on top of the crumbs. Alternate layers of ice cream and graham cracker crumbs until container is full. Freeze until firm.

The other day I went strawberry picking for the first time in years. I purchased my carton and was determined to get as many strawberries as possible. They were everywhere -- ripe, juicy, perfect strawberries. I felt like a kid in a candy shop. I moseyed along the fields adding and adding to my box until it was completely full of the most beautiful strawberries you've ever seen.

I ended up with 12lbs. I realized shortly after leaving that piling fresh strawberries on top of one another meant the bottom ones ended up bruised (rookie mistake).

I froze some for smoothies, used some for ice cream, made cupcakes and muffins, and then decided the rest needed to go into making strawberry margaritas.

I was at dinner a month or so ago and somehow the waitress and I got to talking about soaking strawberries in tequila. I'm a fan of all fruit/alcohol combinations, so this idea was right up my alley. If you soak them in tequila for long enough, you can strain the strawberries and have delicious homemade strawberry tequila. If you really love tequila I guess you could also eat the soaked berries plain, but I wasn't feeling up for that. I decided that I would use my fresh, bursting with flavor strawberries to make strawberry margaritas. I made a lot more strawberry tequila than I've posted in the recipe, but I had 12lbs of strawberries and 1.75 liters of tequila, so I saw no reason not to go all out. I froze the rest of the strawberry mixture that I didn't use for future margaritas.

I wanted the flavors to really blend together, but if you don't want to soak the strawberries, just skip that step and use fresh strawberries with tequila. That said, it's VERY easy to hull strawberries, pour tequila over them in the morning and leave them soaking all day to use that night. You can do it more in advance if you'd like.

Point is: you need to be making these margaritas. Channel your inner mixologist and ditch the pre-made margarita mix. It's full of sugar and not nearly as good as these. Feel free to adjust the recipe proportions to your liking. Basically anything with this strawberry tequila is going to be amazing.


Fresh Strawberry Margaritas

1 1/2 cup silver tequila
1 pint strawberries, hulled
4-6 limes, juiced (about 1/2 cup)
4 oz Triple Sec
4 oz simple syrup

Hull strawberries and place in pitcher. Pour 1/2 cups tequila into pitcher. Allow strawberries to soak in the tequila for 3+ hours.

When you're ready to make the drinks, pour the strawberry-tequila mixture into a blender and pulse until strawberries have blended into the mixture, but some strawberry pieces remain. If you completely pulverize the strawberries you lose the pieces of good tequila soaked strawberries that you so patiently waited for.  Alternately, you can muddle the strawberries into the tequila in the pitcher if you do not have a blender.

Add the rest of the ingredients and stir. To serve, add servings into cocktail shaker with ice, give it a good shake and pour into salt-rimmed glasses.

Any time I'm browsing food blogs and come across a recipe for cheesecake bars, I immediately bookmark it. The same thing goes for finding recipes that involve Butterfingers. Obviously the glorious merger of the two is something I had to try for myself.

These were everything you'd imagine them to be. The Nutter Butter crust was a new concept to me that I will absolutely be trying with other desserts in the future. Don't let the thought of three layers scare you away from making them. This is an easy and delicious recipe start to finish. It may be a diet-killer, but it's worth it.

Butterfinger Nutter Butter Cheesecake Bars
Recipe from Lauren's Latest

For the crust-
16 whole nutter butter cookies
1/4 cup melted butter

For the cheesecake filling-
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

For the topping-
3/4 cup semi sweet chocolate chips
3 tablespoons butter

Preheat oven to 325 degrees. Line a 9×9 square dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.}

Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.
 In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

Pour chocolate chips and butter into a small bowl and microwave using the ‘melt chocolate’ function, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely. {If your microwave doesn’t have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.} Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Recipes Notes: If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting into the bars might be more difficult and the chocolate is more likely to crack.

Given that I'm on a never-ending quest to try every adaptation of pizza possible, I'm well acquainted with the concept of pizza paninis. For those who aren't, you take the cheese, pepperonis and sauce and throw it into sandwich form. It's foolproof. It's also cheap and easy, so I used to make pizza paninis all the time back in college.

Little did I know, my standard pizza panini was missing what now seems like a crucial addition: parmesan grilled into a perfect crust the outside of the bread. It's brilliant. Also, two cheeses is almost always better than one in my book. I'm actually a bit sad I've eaten so many of these paninis without adding parmesan to the outside of the bread. Never again.

I got the inspiration from Rachel over at Rachel Cooks. It seems she and I share a love of all things pizza and grilled cheese. She used wheat bread for these. I used sourdough. Any sort of thick bread will do. My picture doesn't do these sandwiches justice (read: I was hungry, so I rushed through making it and taking pictures), but it's what's on the inside that counts. In this case, it's pure, cheesy deliciousness. Rachel's pictures, on the other hand, absolutely do it justice. So, if you aren't convinced, head on over to her page for proof

Parmesan Crusted Pizza Panini
Makes Two Sandwiches

Four Slices Thick Bread
1 Tablespoon Butter (softened to the point it's spreadable)
12 Pepperonis
2 Tablespoons Pizza Sauce
1/4 Cup Grated Parmesan Cheese
3/4 Cup Shredded Mozzarella Cheese

Heat up a panini maker or a skillet over medium heat. Spread butter evenly over one side of each piece of bread. On the unbuttered side of one piece, add 1 tablespoon of pizza sauce. Sprinkle 1/4 of the mozzarella cheese on top of the pizza sauce. Layer the mozzarella with pepperonis and another 1/4 of the cheese. Top sandwich with another piece of bread, unbuttered side facing down. Repeat this process with the remaining two slices of bread.

Spread half of the parmesan evenly one buttered side of each sandwich and press down gently. Flip the sandwiches into the pan or onto the panini maker and top the other side of each sandwich with the remaining cheese, again, pressing down gently to secure the cheese. You don't really need to worry about measuring here. Add the ingredients to your liking, increasing or decreasing each depending on your preference.

If you are using a panini maker, you will not need to flip the sandwich again. Just cook for 4-6 minutes and serve it up. If you are using a skillet, flip the sandwich after 2-3 minutes to brown the other side. Remove sandwich when you can see that the cheese on the inside is melted and the parmesan on the outside has a nice, lightly brown crisp to it.

Slice and enjoy!

I am fairly certain the day I first tried pudding cookies (and subsequently experienced the sheer bliss that comes from their consumption) falls under the category of a life-changing event for me. Most people save that category for major life milestones, but for me, discovering pudding cookies fits the bill.

Basically, I know I will be making variations of pudding cookies for the rest of my life. I've used the basic recipe a few times, and now these chocolate cookies took things to a whole new level. The cookie game has been changed forever.
Pros to pudding cookies:
  • People unanimously rave about them.
  • They are simple to throw together.
  • They seem to stay good much longer than your average dessert.
  • There are as many variations as there are types of pudding mix (and then countless more). 
  • You will make friends if you bring them anywhere.
  • Your confidence in your baking skills will immediately rise for having made such delicious cookies.
  • Etc.
My boyfriend put these in the freezer (why, I do not know) and somehow they were still chewy without being thawed at all. It was kind of like how the cookies on the outside of an ice cream sandwich always stay soft. Amazing. The chocolate variation that Averie came up with is top notch. It's a chocoholic's dream--not one, but FOUR types of chocolate. If you don't like chocolate, I guess these wouldn't be up your alley, but for all the normal people out there you will love these. Averie has made a lot of other variations as well, so if your interest has been piqued, make sure to check out her blog for pudding cookies galore.

Quadruple Chocolate Soft Fudgy Pudding Cookies
Recipe from Averie Cooks

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not 'cook & serve')
1/4 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
5 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (Averie bakes 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

I tend to think of Sundays as my baking day. I also tend to think of Sundays as my lazy day. Aside from the Sunday Scaries (click here if you'd like a full explanation), Sundays are a great day for recovering, relaxing and enjoying that you have less obligations than you did on Saturday. The chaos of the Sunday grocery shopping experience completely interferes with my laziness and my overall relaxed state-of-mind. Next thing you know, I've put off grocery shopping and it's too late to bake and take pictures of things.

That's where a recipe like this comes into play. There are few things better when preparing to bake than finding a recipe and realizing you have all of the ingredients on hand. There are very few things better than realizing this, and then discovering the delicious recipe you want to make only takes five minutes to prepare. This is my second five-minute recipe post in a row. Obviously I'm all about time-savers this summer!

I've made this recipe three times in the past few weeks. It is incredibly easy, and the cookie cups are gooey, flavorful, and, if they last you this long, will still taste good even after a few days in. The other day I made them when I got home from work at 6pm, worked out and still made it to a dinner at 8pm (with freshly baked cookie cups, no less!). How many homemade desserts can you do that with?

Try them out. Fall in love with them. Embrace the laziness of Sundays by avoiding the grocery store and eating these on the couch. That's how you get your summer beach body, right?

Peanut Butter Chocolate Chip Cookie Cups
Recipe from Averie Cooks

Yield: 12 cookie cups
Prep Time: 5 minutes
Cook Time: about 11 to 12 minutes
Total Time: about 30 minutes, for cooling


1/2 cup unsalted butter, melted
1 large egg
3/4 cup light brown sugar, packed
1/2 cup creamy peanut butter (I recommend storebought and not homemade which is much runnier)
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
pinch teaspoon salt, optional and to taste
1 1/2 cups semi-sweet chocolate chips, divided


  1. Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan (I prefer cosmetically to not use liners); set pan aside.
  2. In a large, microwave-safe mixing bowl, melt the butter, about 1 minute on high-power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
  4. Add the flour, baking soda, optional salt, and stir until just combined; don't overmix.
  5. Stir in 1 1/4 cups chocolate chips; reserve remainder to place on cookie tops before baking.
  6. Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to about three-quarters full. The cookies don't rise much (nothing like muffins) so it's okay if dough seems high in the cavities.
  7. Evenly divide remaining 1/4 cup chocolate chips by placing a few chips on each cookie top, which creates a nice visual appeal.
  8. Bake for 11 to 12 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary. Watch your cookies and not the clock; bake until done. Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a knife so you don't scratch your pan. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

I have a love-hate relationship with strawberries. I love everything about them. But, while I'm eating strawberries on everything in sight, that love blinds me to the reality that I am allergic to them. A few hours later when my mouth feels like I've been eating sour patch kids all day I remember that I really should hate strawberries. Sometimes I get lucky and nothing happens. It's a daily game of chance.

The part that seems to confuse everyone I tell about my allergy is that I eat strawberries all the time. I'll throw them in a parfait at breakfast, a salad at lunch and a smoothie in the afternoon. I buy the massive cartons because I go through them so quickly. If I don't finish them fast enough I freeze them for throwing in smoothies. That's where this incredible recipe comes into play.

You take frozen strawberries, yogurt, lemon juice and a little bit of honey (all of which I already had on hand), throw them in a food processor for 5 minutes, and you end up with a tart, smooth, sorbet-like strawberry frozen yogurt that you can feel great about eating all summer long. This is probably the best thing to happen to your summer diet in years. Unfortunately I couldn't resist chowing down on some cookies I made shortly after I ate the frozen yogurt, but I doubt there will ever be a day I pass on warm cookies.

If you don't have fresh frozen strawberries you can buy them in a bag for $3 or so at the store. I used the Light & Fit Greek yogurt that I use for my parfaits, and that worked perfectly, but any plain yogurt you have on hand will do.


5-Minute Healthy Strawberry Frozen Yogurt
Recipe from Just a Taste

4 cups frozen strawberries
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tablespoon fresh lemon juice


Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

*Kelly also noted that if you prefer a sweeter frozen yogurt you can add in more honey or agave nectar.

As much as I like recipes that don't necessarily fall under the GF umbrella, I realize they are always going to cut out what seems to be an increasingly large number of people who have celiac or a sensitivity towards gluten. My goal is to start posting more gluten free or easily GF adaptable recipes on the blog, and this fantastic flourless cookie recipe is kicking that off!

I love flourless chocolate desserts because you usually end up with a fudgy, decadent end product when you remove flour from the equation. These cookies are rich and flavorful--as one might expect a cookie with cocoa, dark cocoa almonds and mini chocolate chips all mixed in the batter to taste. I don't usually add nuts to cookies, but I made an exception since I couldn't see a reason not to add another chocolate ingredient.

As a note, you should always check the ingredients before attempting to make something gluten free. A lot of things you'd think would be safe sneak gluten in depending on the brand you use. I used Nestle Semisweet Chocolate Chips and Domino Powdered Sugar, which both pass the GF test. My apologies for not having better pictures. I was rushing with some other Easter baking, so you'll have to take my word these are amazing. Enjoy!

Flourless Chocolate Almond Cookies
Recipe from Two Peas and Their Pod
Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 12-13 minutes


1 1/2 cups Dark Cocoa Almonds (can use regular almonds or walnuts)
3 cups powdered sugar
1/2 cup plus 3 tablespoons Dutch processed cocoa powder
1/2 teaspoon sea salt
1 cup mini semi-sweet chocolate chips
4 egg whites
2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
2. 4. In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and mini chocolate chips. Stir to combine. Set aside.
3. In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. Fold in the vanilla extract.
4. Add the dry ingredients to the bowl of beaten egg whites and gently stir with a spatula until combined. The batter will be thick, like brownie batter.
5. Use a 2 tablespoon sized cookie scoop to form cookie dough balls. Place the dough balls about two-inches apart on prepared baking sheet.
6. Bake cookies for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely.
Note-if you don't have cocoa almonds, you can use regular almonds or walnuts. If you need the cookies to be gluten-free, make sure you check the packaging of the chocolate chips and cocoa to make sure they are gluten-free.