Sitting on the back porch eating ice cream sandwiches, licking the dripping ice cream from between cookie layers as it melts in the warm June air. Counting fireflies, listening to the crickets call, enjoying simple good things. This is what summer memories are made of! Carrot Cake Cookie Ice Cream Sandwiches. Oh how I crave all the flavors of carrot …
This is a super easy, gluten free and grain free dessert you’ll make time and time again. If you’re dairy free, use the coconut oil instead of the butter and see Kate’s Tips for a dairy free alternative to whipped cream. Feel free to use any kind of fruit you like, as long as it’s …
I admit I have a bit of a sweet tooth. I’m careful not to indulge too often because refined sugar wreaks havoc on my digestive system. As a result, I’m careful how I consume sweets so I’m always on the lookout for healthier versions of sweet treats. Like Healthy Gluten Free Fudge!
Classic fudge is a blend of sugar, butter and milk cooked to 240 on a candy thermometer and then beaten as it cools to make it smooth and creamy. Simple enough but is there a way to switch it up and make it healthy? Yes there is! How does Healthy Raw Chocolate Fudge and Pumpkin Pecan Praline Fudge sound?
Looking for the perfect, easy gluten free chocolate chip cookie recipe? Look no further! Almond flour makes these tender & crisp cookies the ideal partner for cold milk!
Coconut Brown Butter Cookies? Are you serious??? I’m a huge fan of anything coconut and truly, adding brown butter just takes these over the top!
I found the original recipe for these cookies on one of my favorite food blogs, The Smitten Kitchen, and I was entranced by the possibilities! She totally had me at toasty coconut and brown butter! One of my goals with this blog is to try to find ways to make recipes a bit healthier when I can so, I began experimenting with some different gluten free options like almond flour and my all time favorite sweetener, coconut sugar.
To say they worked well is an understatement–they worked fantastically well! The cookies come out much darker than the original version (because of the coconut sugar, which is dark) but tender, crunchy, deeply coconut-y with the the warmth of the brown butter in every crispy bite!