• if you have an extra sweet potato hanging out in your kitchen...make my NEW Sweet Potato Bread with Chocolate Chips + Coconut (GF/DF) ⚡️! I have been feeling inspired and baking like a crazy lady recently and I’m okay with it, are you okay with it? 😏 . I wanted this bread to be the ultimate snacking bread, perfect with a cup of coffee in the morning, as a snack in the afternoon…it’s not too sweet and the texture makes me want to cry because it is suuuuper fluff. Chocolate chips + coconut are optional but ultimately…not if you’re me 🤷🏽‍♀️ happy Saturday !! — Sweet Potato Bread (GF/DF) Ingredients 1 cup almond flour 1 1/4 cup oat flour 1 sweet potato (steam, discard skin, and mash. Let cool) 1/4 cup coconut oil, melted & cooled 1/3 cup peanut butter (can sub almond) 2 eggs 1/2 cup maple syrup 1 tsp vanilla extract 1 tsp baking soda 1/2 tsp cinnamon Coconut shreds (optional) Chocolate chips (optional) . Preheat oven to 350 degrees and prepare an 8x8 pan by greasing with coconut oil or lining with greased parchment paper. In a medium bowl, cream together melted and cooled coconut oil, peanut butter, maple syrup, vanilla, and beaten eggs until smooth. Add the steamed, peeled, mashed sweet potato to this mixture once it has cooled, and stir to combine. It’s okay if it’s a little chunky! In a separate bowl, whisk together almond flour, oat flour, baking soda, and cinnamon. Combine wet and dry ingredients - fold together until it is combined. Transfer to pan. Top with coconut shreds and chocolate if desired. Bake for 25-30 minutes until edges are golden brown and a knife inserted in center comes out clean. Enjoy!!!!
  • here’s my face not a cookie but currently have two new recipes (blueberry oatmeal bread and sweet potato bread) in the oven so cheeky smile ain’t for nothing 😏 which one you want first?? happy friday x
  • NEW! Double Chocolate Chip Cacao Cookies with Flaky Salt ⚡️ aka, will I eat chocolate another way ever again!? I’ve definitely met people who don’t like chocolate and while I don’t relate...at all, I’m sure that would give me a lot more pantry space in my life? the reality is I have cacao powders perched atop bars of chocolate, lying next to some chocolate chips, all fighting for attention in my cabinet. so I made them into cookies. p.s. they’re gluten-free, grain-free, and dairy-free. enjoy 😏 . You will need: 1/4 cup almond butter 1/4 cup coconut oil 1 egg 1 tsp vanilla 1/4 cup coconut sugar 2 tbsp maple syrup 1 cup almond flour 3 tbsp coconut flour 1/4 cup cacao powder 1 tsp baking soda 3 tbsp almond milk 1/3 cup dark chocolate chips Flaky sea salt !!! if you’re feeling sassy like i was !! . Directions Preheat oven to 350 degrees and line cookie tray with parchment. Mix together almond butter, melted and cooled coconut oil, and vanilla extract until smooth. Add beaten egg and stir to combine. Now add coconut sugar and maple syrup. Mix until smooth. In a separate bowl, whisk together almond flour, coconut flour, cacao powder, and baking soda. Combine wet and dry ingredients - add almond milk to help everything incorporate. Fold in chocolate chips. Form into cookies (about 8) and bake for about 20-22 minutes! Finish with flaky sea salt and enjoy ⚡️⚡️
  • you should have seen me in my kitchen last night. had a bit of an emotional breakdown but then proceeded to develop 5 recipes...that all worked. maybe i should breakdown more often 😂 okay but really sometimes you just need a good cry you know?! i’m all good though btw because look at the result: BROOKIE PIE (Gluten-Free/Grain-Free/Dairy-Free/Refined Sugar-Free)!!!! ⚡️ it’s got a double chocolate cacao brownie layer on the bottom and a chocolate chip cookie layer on top. i’m so excited about this one and can’t wait to see you make it!! recipe below 🖤 . BROWNIE LAYER 1/4 cup almond butter 1/4 cup cacao powder (can sub cocoa) 1/4 cup coconut oil 1 tsp vanilla 1 cup almond flour 1/2 tsp baking soda 1 egg 3 tbsp almond milk 1/4 cup coconut sugar — COOKIE LAYER 1/4 cup almond butter 1/4 cup coconut oil 1 tsp vanilla 1 cup almond flour 1/2 tsp baking soda 1 egg 1/4 cup coconut sugar 1/2 cup chocolate chips + more for top if you’d like — — WHAT YOU DO Preheat your oven to 350 degrees and grease an 8’’ cake pan with coconut oil. Starting with that brownie layer! Melt together coconut oil and almond butter slightly in the microwave so you can mix them together until smooth. Add beaten egg and vanilla extract. Stir to combine. Add coconut sugar and mix until incorporated. In a separate bowl whisk together almond flour, cacao powder, and baking soda. Add to wet ingredients. Add almond milk to help everything incorporate together. Once it’s been mixed, transfer to the prepared pan and even out until evenly distributed. Now for the cookie layer! Again, melt the coconut oil and almond butter together. Add beaten egg and vanilla extract. Stir to combine. Add coconut sugar and mix until incorporated. Whisk together almond flour and baking soda, and add to the wet ingredients. Stir to combine. Fold in chocolate chips. Transfer the cookie layer to the top of the brownie layer in the pan. Bake for 22-25 minutes until top of cookie is golden brown and a knife inserted in center comes out clean. Enjoy!!!!
  • I thought I was the only one who turned my oven on in the summer...until I saw a bunch of ya make my Banana Loaf Cake this week! I’ve found my people!!!!!! 🖤 . in the case that you feel like turning your oven on for a really worthy, delicious, gluten-free and dairy-free cause, let it be for this: my favorite banana recipe on the site 🥴 recipe on dadaeats.com, search “banana loaf cake” or linked in stories ⚡️ happy saturday!!
  • No-Bake, KETO Chocolate Covered Nut Butter Freezer Cookies! ❄️ there’s nothing better than knowing dessert is waiting for you in the freezer 👀 while i sit here and count down the days until fall, i have also lost count of the number of these i’ve consumed. summer things 🤷🏽‍♀️ enjoy this keto, vegan, and gluten-free recipe! love ya! a lot !! 💫 . Instructions -No-Bake Cookie- 3/4 cup nut butter 3/4 cup almond flour 1 tsp vanilla Flaky sea salt . -Chocolate Coating- 1/3 cup chocolate chips (can use keto-friendly) 1/2 tbsp coconut oil . Directions In a medium bowl, combine nut butter and vanilla extract. Fold in almond flour and mix until thoroughly combined. Form into cookies and place in freezer too firm up. For the chocolate coating, melt chocolate and coconut oil together either incrementally in a microwave or using a double boiler. After the cookies have set in the freezer, remove and coat each cookie with melted chocolate. Top with flaky sea salt and place back in freezer until chocolate hardens. Remove and enjoy! Best stored in freezer ❄️
  • If you need to keep your dinner guests entertained, I have a solution for you: Spinach and Arugula Pesto topped crackers finished with fresh tomatoes, olive oil, and sea salt 🤤 they may never leave your house though, just a warning… . I made these using my favorite @simplemills Sprouted Seed Jalapeño Crackers which are grain & gluten-free and also happen to be available on Thrive Market so you can order them to your door which is unbelievably gorgeous. The pesto is bright and zesty (my favorite word now I think?) and is complemented perfectly by sweet tomatoes and EVOO. Make this little app for yourself as a snack, or to serve at your next dinner party! Recipe below! ⚡️ Spinach & Arugula Pesto Appetizer Crackers with Tomatoes, Olive Oil, and Flaky Sea Salt . Ingredients 4 cups packed spinach/arugula blend 4 cloves garlic 1/4 cup extra-virgin olive oil 2 tbsp water Juice from half a lemon 1/3 cup basil leaves Chili flakes to taste Salt to taste Pepper to taste 1/2 cup halved grape tomatoes Flaky sea salt 1 box @simplemills sprouted seed crackers . Instructions Throw all pesto ingredients into a blender and blend until smooth. Spread pesto onto @simplemills crackers. Top with grape tomatoes, a drizzle of olive oil, and finish with flaky sea salt. Enjoy! #dadaeats #simplemillspartner
  • No-Bake BREAKFAST COOKIES! 💫 these are my NUT-FREE Banana Bread Oatmeal Fridge Cookies that are vegan & gluten-free and you only need one bowl to make them which is pretty gorgeous. meal-prep them and store in your fridge for the week - an easy breakfast or a snack! ⚡️ . Ingredients 1 ripe banana 1 1/4 cup rolled oats 1/2 cup sunbutter 1 tsp vanilla extract 1/2 cup shredded coconut 1/4 cup honey dash cinnamon 1/4 cup dark chocolate 1 tsp coconut oil . In a medium bowl mash banana. Add sunflower butter, honey, and vanilla - stir to combine. Add rolled oats, coconut, and dash cinnamon to banana mixture. Form into cookies and sprinkle coconut shreds on top. Leave in fridge to firm while you prepare chocolate. Microwave chocolate chips and coconut oil together incrementally until melted. Remove cookies from fridge and drizzle chocolate on top if desired. Store in fridge & enjoy! 💃🏻
  • in a shocking turn of events.... i need a bigger freezer. because i keep making my 5-ingredient freezer fudge and someone needs to make a sacrifice and it’s not going to be me!!!!! Vegan, GF, Keto-Friendly Salted Peanut Butter Freezer Fudge ⚡️ i’m warning you now that you will also need a bigger freezer when you start making these so adjust your life accordingly. recipe below! love ya . Ingredients 3/4 cup peanut butter 1/4 cup maple syrup (omit for keto option) 1/4 cup coconut oil, softened 1 tsp vanilla extract Flaky sea salt (a lifestyle) . Instructions Prepare a 9 x 5 loaf pan by lining with parchment paper. In a medium bowl, mix together creamy peanut butter, softened coconut oil, maple syrup, and vanilla extract. Transfer fudge to prepared pan. Sprinkle with flaky sea salt. Freeze for 20 minutes or until fudge is firm. Finish with more flaky sea salt and serve! Store in freezer as it will melt if left out ✨
  • I used to eat microwaved broccoli with Kraft cheese on it...lol how times have changed 😂 keep reading for an epic GIVEAWAY! ⚡️ . you’ve heard me talk about an app I always use called @getbeam but their mission is so exciting and important that I want to keep spreading the word. Beam partners with over 80 locations around New York think @diginn (pictured here!!! I plated it. don’t judge me) @dostoros, @pinkberry, etc. and more to donate to non-profits like the Trevor Project, Planned Parenthood, Rescuing Leftover Cuisine at NO cost to you!! They support so many amazing causes and I just love that they’re making social impact more accessible. NOW for the GIVEAWAY - Beam is going to donate $100 on behalf of two of my followers (you get to choose the non-profit !! ❤️) all you gotta do is download the app from the link in my stories and you’ll be entered to win when you set up an account and link your card. thank you Beam ily 👊🏼💛✨ #socialimpact

DADAEATS

Healthy Recipes x Wellness

Coconut Flour Chocolate Chunk Cookies (GF, DF)

Do you ever see cookies in your dream? Like flat out dream of baking or eating cookies? No? Just me? Cool.

Maybe it’s a consequence of my spending too many hours (well, it can never be too many) in the kitchen, or maybe it’s because I can’t fit enough cookies into my day so I find them in my subconscious too. But I digress.

 

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My bet is this: IF you were to see cookies in your dreams, these may be the ones. Maybe its that pillowy texture of these gems I simply can’t get enough of.

Make these with one bowl, and bake them in under 15 minutes. Does it get easier than that?

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5 from 2 votes
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Coconut Flour Chocolate Chunk Cookies (GF, DF)

Author Samah Dada

Ingredients

  • 1/3 cup coconut flour
  • 1/3 cup cashew or almond butter, softened
  • 1/4 cup melted coconut oil
  • 5 TBSP maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chunks I like to use a bar of 70% dark and chop it up!

Instructions

  1. Preheat oven to 350 degrees. Mix together softened nut butter, maple syrup, beaten eggs, vanilla, and melted/cooled coconut oil. Add in coconut flour and mix until dough texture is achieved. Fold in chocolate chunks and roll dough into two inch balls, pressing each cookie onto a lightly greased baking sheet (they won't spread too much so I typically just press down on each of them gently). Press more chocolate chunks on top and bake for 10 minutes or until edges are golden brown. Cool for 5-10 minutes. 

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Comments

  1. The baking soda is not listed in the instructions- I can assume where it is added though, but thought I’d mention it for a quick edit 🙂

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  2. I just made these and they are AMAZING! So light and fluffy and delish! Plus, the kids approve and they will make for great lunch treats. Keep these recipes coming!

    Reply

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