So excited to be starting back with y’all! It was a wonderful 3 months with my little guy, but I am excited to discover some great recipe’s this year with you all. My husband and I have been really trying to make an effort, even with me back to work, to stay on the home cooked meal train. So far, so good, but I am craving a new dish to try. I have been doing some research and I wanted to try a grain free dessert this weekend. So here is the meal that I will be making tonight. Let’s hope it works out or my company and I will be chowing down on some good ole’ PB&J sandwiches. 😉
Have a great weekend and let me know how this recipe turns out for y’all!
Dinner: Lettuce Wraps
For the meat
1 pound ground chicken
2 teaspoons sesame oil
1 cup coarsely chopped mushrooms
¼ cup fresh basil, chopped
⅓ cup water chestnuts, chopped
For the Sauce
3 Tablespoons hoisen sauce
1 teaspoon fresh ginger
1 Tablespoon soy sauce
2 teaspoons minced garlic
1 teaspoon rice vinegar
*Serve with mini or large pieces of lettuce
Dessert: Grain Free Chocolate Chip Cookies
1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
3/4 cup coconut sugar or brown sugar
6 tablespoons natural almond butter, room temperature
1 1/2 teaspoons vanilla extract
1 large egg, room temperature
1 1/4 cups ( semi-sweet chocolate chips, divided
In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
Let cool completely on the baking sheet.