Almond Flour Chocolate Chip Cookies (Gluten Free)

I make these for my husband and he loves them💖


• 3 1/2 cups blanched super fine almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup unsalted butter
• 1/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 cups chocolate chips


• Preheat your oven to 350 degrees (F). Prepare two large cookie sheets with parchment paper and set aside.
• In a medium-sized bowl, combine the almond flour, baking powder, baking soda, and salt. Mix well with a mixing spoon.
• In a separate, large-sized bowl (or a stand mixer bowl), beat the butter, granulated sugar, brown sugar, eggs, and vanilla together. Be sure to mix the egg in completely.
• Add the dry ingredients to the wet ingredients mixture. Beat on medium speed until well-combined. The texture of the dough will appear sticky. • Add the chocolate chips and mix well.
• Use a medium-sized cookie scoop, and scoop out a tablespoon-sized amount of dough onto the parchment paper-lined cookie sheet. Make sure the dough balls are 2 inches apart so they don't end up sticking together.
• Bake your cookies for 14-15 minutes or until they turn a golden brown color.


• Make sure you grease your cookie scoop so your cookie dough doesn't stick to the scoop!
• These cookies are gluten free, but not dairy free. You are welcome to sub in dairy free ingredients as needed.
• Don't worry about how fluffy the cookies look when they come out of the oven - that's what you want them to look like as they will flatten themselves out when they cool.

Recipe - Crockpot Cinnamon Applesauce (No Sugar Added)

• 3+ lbs apples - peel, core and chop (or slice, whichever you prefer) *see notes on this
• 1 tbsp ground cinnamon (or more, if you want to measure with your heart like I do)
• 1/2 cup water (or cider)


• Peel, core and chop (or slice) your apples. Place them in a medium or large mixing bowl, and sprinkle them with a generous amount of cinnamon. Mix well.
• Pour your cinnamon apples into the crockpot, stir in the water/cider and cook the apples on high for about 4 hours.
• Once your 4 hours time is up, take a potato masher and smash the applesauce mixture in the crockpot to your desired texture/consistency.
• When storing, wait until the applesauce is cooled completely, then place in a air-tight sealed container. Enjoy within the week of making it for best taste results!

• *For apples, if you want to use more, you're more than welcome to! You will simply need to adjust the amount of cinnamon and water in the crockpot the more apples you add in.
• Add in spiced apple cider for additional spiced flavoring! I recommend finding something with no added sugar, as well, if you can, of course.
• If you don't have access to a potato masher, you can absolutely use a whisk. If you don't have a whisk, I suggest taking the applesauce (carefully, it will be very hot) out of the crockpot and into a heat-safe mixing bowl to mix it/mash it with a fork.
• Serve this up with a scoop or two of vanilla ice cream! It's delicious when the applesauce is straight out of the crockpot (or you can heat it if you've stored it in the fridge!)

Recipe - Simple Miso Chicken Soup With Noodles

• Shredded chicken
• 2 tbsp olive oil
• 4 cups Mirepoix
• 1/4 tsp salt
• 3 tbsp miso paste (we get ours at Trader Joe's)
• Garlic cloves*
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 6 oz pasta (small alphabet shapes if you want something cute, if not you can use orzo or pastina)
• 2 tsp lemon juice
• Freshly chopped parsley


• Heat olive oil in a large pot, adding the 4 cups of mirepoix with salt. Saute your veggies until tender, about 5-6 minutes.
• Stir in the miso paste and garlic with a spoon or spatula until well-mixed together.
• Add in chicken broth and sprinkle your bay leaves over it.
• Cover the pot with a lid, and let the soup come to a boil. Reduce the heat and keep the soup at a simmer for about 15-20 minutes to let the flavors meld together.
• Remove the bay leaves afterwards, and then increase the heat again. Stir in your shredded chicken and pasta. Simmer until the pasta is tender.
• Stir your lemon juice into the sou, and if needed, stir 1 more tbsp of miso paste in.
• Serve in a soup bowl and top it with chopped parsley.


• For the garlic cloves - you can use however much garlic you'd like, I don't like to tell people how to use their garlic.
• If you don't have fresh parsley on hand, you can use dried as that works just as well.

Recipe - Brown Butter Chocolate Chip Cookies...and Butterscotch, Too

Jesus christ, these are my FAVORITE cookies I've ever made.


• 1 3/4 cup all purpose flour (I use King Arthur because it's super fine flour and it doesn't necessarily need sifting)
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 stick butter, either softened or browned
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• Dark chocolate chips and butterscotch chips
• Sea salt for sprinkling on top (optional, but recommended)


• Combine flour, baking soda, baking powder and salt in a mixing bowl. Mix well and set aside.
• In another bowl, add softened butter or browned butter, brown sugar, and granulated sugar together. Once mixed/creamed, add egg and vanilla. Continue to mix until well-incorporated.
• Add wet ingredients to the dry ingredients, and mix until dough is crumbly.
• Stir in the dark chocolate chips and butterscotch chips. I usually go half amount for each of them.
• You will want to chill this dough in the fridge for about an hour or so.
• Take the chilled dough out of the fridge when you are ready to use it, let it thaw a little (the butter will solidify a bit). Roll your dough into small balls, on a non-stick cookie sheet. Sprinkle a dash of seat salt on top of each dough ball, and then gently press down with a spatula.
• Bake your cookies at 350 degrees (F) for 11-15 mins.


• If you prefer not to brown your butter, by all means, you do not have to! The cookies still come out just as delicious without doing all that.
• If you need help on how to brown the butter, you can visit this link - Sally's Baking Addiction - How To Brown Butter
• If you have a stand mixer, this will come in handy and save you loads of time with the mixing process. A hand mixer works just fine, though, too... or you can mix by hand and get some muscles while you're at it!
• I cannot take all the credit for this recipe, I will have to find the original recipe on Google later on (a friend sent me their rendition of this recipe as well and I built off of that).

Recipe - 15 Minute Spicy Noods

• 4 oz lo mein noodles
• 2 tbsp neutral oil (I use light olive oil)
• 1/4 tsp crushed red pepper
• 2 large eggs
• 1 tbsp brown sugar
• 1 tbsp coconut aminos (or low sodium soy sauce)
• 2 tbsp sriracha sauce
• 2 tbsp garlic chili oil (we get ours from Trader Joe's)
• 1 handful of fresh, chopped cilantro
• 1 green onion, sliced thin

• Prep your sauce for the noodles in a small mixing bowl, stir in your brown sugar, sriracha and coconut amimos.
• Bring water to a boil in a pot, add noodles and cook until tender. Drain them well afterwards.
• Crack eggs into a separate, small bowl. Whisk.
• Heat your neutral oil of choice over medium heat, in a medium-sized pan*. Add in eggs and crushed red pepper. Lightly scramble the egg mixture together.
• Add noodles to the skillet with egg mixture, drizzle sauce over the top and mix together well.
• Top noodles with slicecd green onion to finish.

• You may opt out of adding any of the spicy ingredients to make it less spicy. As a spicy tummy/IBS symptom sufferer, I'm giving you the absolute OKAY on this note. Do not struggle through this recipe!!
• *For the medium-sized pan - if you have a wok, that will work best!
• You can add your favorite protein of choice - chicken, tofu, beef, pork, shrimp, etc.
• You can also add peanut butter into the sauce (which is fucking delicious, by the way)

Recipe - Cream Cheese Frosting

This frosting is super easy to make! Sorry for the lack of pictures, I'm backdating this one and I have no known photos of the frosting, unfortunately.


• 1 (8oz) package of cream cheese
• 1 stick of butter at room temp
• 2-4 cups confectioner's sugar
• 2 tsp vanilla


• Whip the butter until light in color.
• Add cream cheese and whip mixture again until very light in color.
• Add confectioner's sugar one cup at a time, beat mixture continuously.
• Refridgerate when not in use!



• If you need more confectioner's sugar, you may add more a little at a time, depending on the texture/thickness that you want to reach.
• You can add additional oil flavoring(s) if you'd like. You also don't have to use vanilla! Other flavors like lemon work fantastic with this recipe.
• You need to store this in the fridge when not in use.
• You can freeze this, as well, as needed.