Healthy Chewy Brownies (GF, Vegan, Low Fat)

food, healthy

Honestly, I’m just drooling over here because I made brownies that ARE HEALTHY and GLUTEN FREE??? How is that even possible? I mean fats and eggs make a brownie good; they give it texture. A plant based one honestly sounds unappealing. I honestly am very impressed with my experimentation because I have failed numerous times attempting to make healthy dessert. Somehow, this turned out to be a miracle and it somehow worked. My mind is blown and I want you all to try these brownies some time!!! I love chewy brownies, so I used my knowledge of food science to make the brownies quite chewy. The chewiness comes from the maple syrup used, and gives the brownies amazing texture.

 

The only downside to these brownies was that I did used granulated sugar. If I attempt making these with a non-refined sugar, I will post an updated recipe. I was hoping maybe dates could be use instead, but I have yet to test that out.


Healthy Chewy Brownies (GF, Vegan, Low Fat)

yield: 8 x 8 pan brownies

Ingredients:

  • 3/4 c. oat flour (I used homemade; flour must be very fine)
  • pinch salt
  • 1/4 cocoa powder
  • 1/3 c. + 1 tbsp granulated sugar
  • 1 tsp instant coffee powder
  • 1 1/2 tbsp maple syrup + 1 tbsp warm water mixed together
  • 2 tbsp flax meal + 1 tbsp water mixed together
  • 1/2 tsp baking soda
  • 2 tbsp chopped nuts (almonds OR walnuts) OPTIONAL
  • 2 tbsp dark chocolate chips OPTIONAL
  • 1 1/2 tsp vanilla

Directions:

  1. Preheat oven to 350 F.
  2. Sift the flour, cocoa powder, baking soda, and salt into a small bowl. Whisk until combined, and then add the coffee powder. Whisk to combine.
  3. In a medium bowl, add the granulated sugar, syrup and water mixture, flax and water mixture, and vanilla. Whisk to combine thoroughly.
  4. Pour the dry mixture into the wet bowl in 2 or 3 batches. Whisk gently but do not overmix the batter. Toss in the nuts and chocolate chips, if applicable, and stir in. _DSC0275
  5. Pour batter into a 8 x 8 baking pan and bake in the oven for 25 minutes or until baked completely.
  6. Take the brownies out and cool for approximately 10 minutes. Dust with some espresso powder, sugar, or ganache and enjoy!

Low Fat Lemon Poppyseed Cake (Vegan)

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Experimentation comes with frustration, wasted time, and wasted money. When attempting to make non-conventional recipes, trial after trial is crucial to get the perfect amounts of ingredients since food is all about the science and measurements behind it. Vegan baking is particularly difficult since eggs aren’t allowed and the animal fats are not able to make the baked product moist. Instead, alternatives like plant oils are utilized, and plant based butter simply isn’t as fragrant as animal based butter. With that being said, I truly appreciate all the vegan bakers out there, in making delicious recipes that are harmless to animals and better for the body overall.

Today’s lemon poppyseed cake is a delicious dessert that typically would require eggs and loads of butter or oil, but not today. You have stumbled upon a much healthier recipe that you can indulge on day and night!


Low Fat Lemon Poppyseed Cake (Vegan)

yield: 1 loaf

ingredients:

  • 1 c. all purpose flour
  • 1/4 c. vegan yogurt
  • 3 tbsp. vegan buttermilk (recipe HERE) OR 3 tbsp vegan yogurt
  • 1 tsp. vanilla extract
  • 1/3 c.  + 1 tbsp lemon juice
  • pinch of salt
  • 1/3 c. granulated sugar
  • 1/2 tsp baking soda
  • 1 1/2 tbsp poppy seeds

For lemon frosting:

  • 1/4 c powdered sugar
  • 1 tsp lemon juice

Directions:

  1. Preheat the oven to 355 F.
  2. Combine the flour, sugar, baking soda, poppy seeds, and salt together in a medium bowl.
  3. In a large bowl, combine the yogurt, buttermilk, vanilla, and lemon juice and let the mixture sit for a couple minutes.
  4. Pour the flour mixture into the wet and whisk until fully incorporated. Do not overmix as this could result in a tough cake.
  5. Pour into a 8 x 4 loaf pan lined with parchment paper. Bake the cake for 25-30 min.
  6. Take the cake out of the pan and let it cool on a rack for about 30 min. Combine the powdered sugar and lemon juice and spread the glaze onto the cooled cake. Optional: sprinkle some lemon zest on the glaze.

 

lemon cake 2

The cake is best enjoyed after it is made, served with a cup of hot coffee or tea.

In making healthier dessert options, I’m hoping that more people can stop giving dessert a negative connotation. Dessert doesn’t have to be overly sweet and fattening. I believe that any store bought dessert tends to be far too sweet for my liking, which is why I no longer purchase desserts. I simply make them at home, alter it to cater to my tastebuds, save money, and have fun. It’s a win-win for me and I hope you all attempt to bake more at home.

Happy baking!

Tri Color Egg (A Taiwanese Specialty)

food, healthy

egg1

I could talk for hours after hours about my love for Taiwan; from its mountains and seas to its night market and decadent dishes, there is just something so impeccable about this island. Taiwanese snack foods have become a billion dollar industry all over the world, from bubble tea, to bubble waffles, from Asian bakery bread to braised pork rice… people of all colors love Taiwanese snack food. With that being said, there’s much more to Taiwanese food than bubble tea and bread. I’m ecstatic to share a Taiwanese specialty called “Tri Color Egg”. The three colors are black, yellow, and white. As you may have guessed, yellow and egg come from an egg (of course), but what about the color black? There’s a unique oriental egg called the “century egg” which CNN and many other news outlet report as one of the most disgusting foods ever. It’s such a wonder how tastebuds differ from people to people, because I think the century egg is delightful. Perhaps growing up with the egg in my cuisine has been an advantage, but it’s really not as foul as it sounds. It looks horrid, like something the devil would produce, with its translucent black outer skin and its gooey, vomit-like yolk, but I recommend everyone to be adventurous and try it!

egg2

century eggs

Perhaps you’ve been grossed out and don’t want to read anymore….. but tricolor egg is a beautiful dish that will WOW your friends and family. Come on, give it a try 🙂


Tri Color Egg

yield: (9 x 9 x 2 in circle or square cake pan)

Special equipment: steamer OR a large wok-like pan to steam, steamable plastic wrap, cake pan or casserole pan

Ingredients:

  • 10 eggs
  • 3 century eggs
  • 1 tbsp sesame oil
  • 1 tbsp sea salt
  • 2 tbsp michiu (rice cooking wine)
  • 8 tbsp water

Directions:

  1. Line the cake pan with steamable plastic to prevent the egg from sticking.
  2. Separate the 10 egg yolks from white. In the egg whites, combine 1/2 tbsp sea salt, 1/2 tbsp sesame oil, 1 tbsp michiu, and 4 tbsp water. Whisk until combined, but do not whisk until too frothy. egg3
  3. Pour the whites into the cake pan. Cut each century egg into 8-10 long slices and line them in horizontal lines in the egg whites. Steam the egg covered on medium heat for about 10-15 minutes, or until the edges have hardened and the middle is still jiggly.
  4. While the whites are steaming, whisk the egg yolks and add 1/2 tbsp sea salt, 1/2 tbsp sesame oil, 1 tbsp michiu, and 4 tbsp water. Take a chopstick or skewer and poke small holes on the edges all around the egg whites to release some steam and  so that the egg yolk does not separate from the egg whites when poured in. Pour the egg yolk onto the egg whites and then let the eggs steam covered, on low for an additional 10-15 minutes. egg6
  5. Once complete, remove the eggs from the steamer and let it cool for an hour before serving. when slicing the eggs, you want to slice vertically or against the way the century eggs were placed. Since the century eggs were placed horizontally, cut the eggs vertically to get the bejeweled effect from the century eggs.

Tri color eggs are best eaten with rice or noodles, accompanied by vegetables and other dishes!

3 Ingredient Vegan Chinese Turnip Cake

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The Chinese turnip cake or Chinese LuoBuoGao, is a staple found in dim sum restaurants all over the world. The savory cake is a starchy, rectangular cake commonly filled with shiitake mushrooms and sausage. At about $3 a plate when eating out, it is actually a very affordable dish to make and acts as an excellent alternative for rice and noodles. The next time you become tired or rice, I highly recommend attempting to make turnip cakes!! Almost all variations aren’t vegan because they will toss sausage into the mix, but this recipe is one of the simplest turnip cake recipes ever and requires only 4 main ingredients. Chances are, you probably have salt, white pepper, and water at home so the base of the turnip cake is very simple to make.


Vegan Turnip Cake (3 Ingredients)

yield: 9 x 3 in cake-size

Ingredients:

  • approx. 2 ft. long worth of daikon root (measurement does not have to be exact. The more daikon, the better)
  • 1 bag rice flour (CLICK HERE to see what brand and size used)
  • 9 dried shiitake mushrooms
  • 5 c. water
  • 1 tbsp. white pepper
  • 1 tsp. sugar
  • 3 tbsp salt
  • 3 tbsp. cornstarch (optional)
  • 5 tbsp. vegetable oil OR any flavorless oil

Special equipment needed: Springform pan (I used 9 x 3 in), steam-safe plastic wrap, cheesecloth, large steamer

Instructions:

daikons

Main ingredients

  1. Soak the shiitake mushrooms in warm water for 20 minutes, or until fully soft. Once hydrated, chop the mushrooms into small square pieces.
shrooms

chopped mushrooms

2. Peel the daikon root and slice into thin strips.

_DSC0020

thinly sliced daikon

3. In a large wok, heat up 5 tbsp. oil and toss in the mushrooms to saute over high heat until lightly golden brown.

_DSC0026

saute mushrooms

4. Toss in the daikon strips and saute for approx. 5 min. After 5 min, add in 3 c. of water , salt, white pepper, sugar, and corn starch (if using), stir, and let the mixture simmer for 20-25 min. over medium heat until daikon becomes translucent (check image below). Stir the mixture every 5 min.

chopped

translucent daikon

5. In a large bowl, combine 2 cups of water with 1 entire bag of rice flour. Mix until combined. Then slowly pour the mixture into the daikon and stir until a thick paste is formed. The paste will form quickly and will require arm strength to mix. Make sure all contents are evenly incorporated.

mix

pour rice flour mixture into daikon

mess

mix until paste forms

6. Set the mixture aside. Take the springform pan and remove the bottom. Take the circular portion of the pan and lay a cheesecloth on top of it. Then lay one sheet of steam-free plastic on top. Pat the cheese cloth and plastic down so that they line the rim of the pan. Place in the steamer and then scoop in the daikon mixture.

dop

scoop mixture into springform pan

7. Steam the daikon cake over medium heat for 1 hour. Take the cake out and allow it to cool and firm for about 30 min.

cake

steamed daikon cake

8. Cut the cake into rectangular pieces and enjoy steamed or pan-fried. I personally enjoy it pan fried since it creates a crispy exterior. Dip in flavored soy sauce or hot sauce.

radish

pan-fried cakes

 

Green Goddess Salad (Vegan)

food, Healthy Lunch Idea

Kale is a difficult vegetable to enjoy due to its rough texture and odd flavor that resembles the dollar weeds thriving in my back yard. Sauteeing or transforming them into kale chips are great alternatives, but nutrients for kale are at its peak when eaten raw, but the problem lies there… I’ve eaten kale salads but the plethora of toppings and dressing to mask the weed-like flavor defeat the purpose of eating kale in the first place. However, healthy fats, vegetables, and dressings can can easily turn the high fiber vegetable into a decadent, protein-packed meal that’ll have you wanting for more. I experimented with ingredients I had at home and whipped up a delicious kale salad that is definitely one for the books. Topped with avocado, pumpkin seeds, roasted brussels sprouts, soy protein, and an almond butter dressing, I seriously think even non-salad lovers would enjoy the flavors and health benefits of this magnificent bowl.


Green Goddess Salad (Vegan)

yield: 2 servings/bowls

Ingredients:

For the salad:

  • 1/2 stalk kale, stems removed, leaves roughly chopped
  • 1 small avocado
  • 3 tbsp. pumpkin seeds
  • 8 large brussels sprouts, each one vertically cut into threes
  • 2 tbsp. olive oil
  • 1 tsp salt, 1/2 tsp. black pepper to taste
  • 1 oz. soy protein like tempeh or tofu, I used a homemade soy product

For the dressing:

  • 1/4 c. almond butter
  • 1 tbsp lemon juice
  • 1/4 c. unsweetened warm almond milk OR warm water
  • 1 tsp honey
  • salt to taste

Instructions:

  1. Preheat the oven to 375 F.
  2. Toss the brussels sprouts with oil, salt, and pepper and bake in the oven for 30 min, turning the sprouts every 5-7 min.
  3. Pan fry the soy protein with salt or soy sauce.
  4. Whisk the dressing ingredients together and pour on top of the kale in a large bowl. Use bare hands to massage the kale for approx. 2 minutes to soften the kale and infuse the flavors.
  5. Toss the pumpkin seeds into the salad and combine.
  6. After the brussels sprouts have been baked, top them onto the salad or toss them in, along with avocado and soy protein.
green bowl

Green Goddess bowl

brussel sprouts

raw brussels sprouts

kale

dressed kale

On my journey to consuming less meat, this salad makes it difficult to not consume meat. While I know that I will never become full vegetarian since my parents do not permit it, it has been 2 weeks since I have eaten meat and it feels great. Additionally, kale is packed with fiber, iron, and has anti-inflammatory agents, so am definitely now a promoter of kale!

Best Ever Healthy Banana Bread (Vegan, Oil-Free, GF)

food

As I strolled around my kitchen, staring at the sad image of limited items in my pantry, I wondered if I should even attempt to make banana bread. The 3 limp and dark bananas laying on my counter top had an imminent death and I wanted to make use of them because all bananas deserve to turn into something beautiful rather than end up in my backyard’s soil. I’ve successfully made healthy banana bread in the past, but I had some source of fat replacement such as Greek yogurt or applesauce. But today, I had neither. However, my food science course has taught me a lot this year, making me more knowledgeable than ever on how I can ingeniously utilize my pantry staples. And with some playing around, I somehow created my BEST ever healthy banana bread. It was so surprisingly moist and flavorful versus an expected dense and dry bread. Well, science really does wonders…


Healthy Banana Bread (Oil-Free, GF, Vegan)

yield: 1 loaf OR 3 mini loaves

Ingredients:

  • 2 c. oat flour (I made my own; instructions below)
  • 3 ripe medium bananas
  • 1/3 c. sweetened soymilk, unsweetened may also be used, just add more of the sugar source
  • 8 dates (medjool or regular) soaked in hot water for 5 min. (use 12 dates if you used unsweetened soymilk)
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 2 tbsp. ACV or lemon juice
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract

Instructions:

  1. Preheat the oven to 350 F.
  2. To make oat flour (if necessary), blend 2 cups of oats in batches in a high speed blender. Blend until a fine flour is formed and sift all the flour! The sifting is necessary for the bread to be as flaky and smooth as possible. Discard any extra chunks left behind or blend until it’s able to sift through the sieve.
  3. In a large bowl, combine the oat flour, baking powder and soda, and salt.
  4. Mix the soymilk with ACV or vinegar in a small bowl. It should curdle in a minute or two.
  5. In a blender or food processor, blend the dates until a caramel paste is formed. You can add a tsp. of the hot water to help the mixture blend as well.
  6. In a medium bowl, mash the bananas and add the curdled soymilk, date paste, and vanilla extract and stir to combine.
  7. Pour the wet mixture into the dry mix and stir until the batter is completely homogeneous. OPTIONAL: Add in some nuts, dried fruit, or chocolate chips:)
  8. In a greased loaf pan or one lined with parchment paper, pour the batter in. If using a loaf pan, bake for 50 min. If using mini loaf pans, bake for 20-25 minutes.
  9. Remove loaves from the oven and cool on a cooling rack for a minimum of 5 minutes.
banana bread

baked loaves

I honestly cannot contain my excitement over how scrumptious this banana bread is. If you take a moment and consider what your are eating, you’re basically eating a bowl of oatmeal in solid form! All the fiber, antioxidants, and minerals from the oat flour, potassium from bananas, and Vitamin B6 and B12 from the soymilk help to keep your body full of energy without any ounce of fat! It’s hard to believe, but this banana bread is actually gluten-free, vegan, refined sugar-free, and oil-free!! It’s a long pretentious list of “healthiness”, but why not make a delicious, moist cake-dessert healthy? It’s a win-win right here.

breadd

moist and flaky

And thus, I sat at my table and feasted on the best-ever healthy banana bread with a cup of cold milk. As you could tell, it was a beautiful moment.

 

Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)

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Have you ever dreamed of a scrumptious, decadent, warm brownie cookie that simply melts in your mouth? Paired with a cup of milk and it almost  suddenly feels as if the world is free of problems. I think about such chocolate-y goodness on a daily basis, but the sad reality of the poor nutritional value of a brownie cookie permits me to consume only a few in a month. However, a wave of excitement recently inundated my insides when I discovered that sweet potatoes make an incredibly convincing substitute for butter and sugar. Additionally, a simple swap of all purpose flour to oat flour lowers the glycemic index of the cookies and adds a boost of fiber to a diet. All natural ingredients packed in one cookie. Let’s stop blabbing and just get to the recipe…


Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)

(Scroll below recipe for step pictures)

yield: 9 cookies

Ingredients:

  • 3/4 c. mashed sweet potato (yellow and purple yams work as well; I just a yellow yam)
  • 1/4 c. nut butter (I recommend almond or cashew butter; peanut butter will overpower the chocolate flavor) (Here is the recipe for 1 ingredient homemade almond butter)
  • 1 1/2 tbsp. oat flour
  • 2 tbsp. non-dairy milk
  • 2 1/2 tbsp. unsweetened dark cocoa powder
  • 1/2 tsp. baking powder
  • 1 tbsp. liquid sweetener (i.e. agave or maple syrup)
  • 3 tbsp. dark chocolate chips
  • chopped nuts (optional)

Directions:

  1. Preheat the oven to 350 °F.
  2. In a blender, combine the sweet potato, nut butter, liquid sweetener, and milk for about 30 seconds until mixture is smooth and evenly incorporated.
  3. Add in the oat flour, cocoa powder, and baking powder until the mixture is the consistency of cookie dough. Fold in the chocolate chips and nuts.
  4. Wet hands to prevent the dough from sticking. Roll the dough balls and pat down slightly to form cookies on a greased cookie sheet or non-stick pan.
  5. Bake in the oven for approximately 12 min.
  6. Remove from the oven and let them set for approx. 10 minutes. Transfer to a cooling rack and enjoy with a cup of milk!

The cookies will come out of the oven a little fudgy, but I like them best when they have set for a little, hardened a bit on the outside, and pipe hot steam when broken apart. These cookies are ideal for breakfast on to go or as a snack, and will fuel your day without a doubt. Fiber from the sweet potatoes and oats ensure lasting energy, and Vitamin E and monounsaturated fats from the almond butter helps maintain heart and brain health.

Whip these cookies up, give it a try, and I can guarantee you that you may not want to return to an original cookie recipe because of how delightful and nutritious these fudgy cookies are!

ingredients

Cookie ingredients

cooies

pre-baked cookies

cokie

baked cookies

Fudgy brownie cookies

-Jamie

 

 

Soft Maple Cookies (Oil-Free, GF, Vegan, Refined Sugar Free)

food

I have recently been intrigued by a website called Feasting on Fruit, where the author, Natalie, creates mostly sweet but also savory recipes that uses fruit to replace the fats or the refined sugars. After watching some of her videos, I was a little skeptical of these recipes because some of the outcomes looked a little dry, but I decided to try a few of her recipes and was pleasantly surprised with how scrumptious the desserts were. It is so difficult to fathom that these desserts are good for you and made with natural ingredients. I was inspired by Natalie to make up my own recipe, and using her techniques, which often involves using a date paste as the fat and sugar, I came up with a soft maple cookie recipe that is out of this world. I highly recommend you all to check out Natalie’s site, and without further ado, let’s get baking!


Soft Maple Cookies

yield: 8-10 cookies

Ingredients:

  • 1 1/4 c. oat flour
  • 10 pitted dates soaked in hot water (any type of dates work)
  • 1/3 c. non- dairy milk
  • 1 tsp. baking powder
  • 1 tbsp. chia seeds
  • 1 tsp. maple extract
  • 1 tbsp. cornstarch

Directions:

  1. Preheat the oven to 375 °F.
  2. Place the dates in a food processor and pulse while slowly adding in the non-dairy milk. Do not add all the milk in at once because it may splash all over the place out of the food processor. Then add in the maple extract. A sticky date paste will form.
  3. In a medium bowl, combine the oat flour, baking powder, chia seeds, and cornstarch until evenly incorporated.
  4. Pour the date paste into the dry mixture and mix until a dough is formed.
  5. Using wet hands, roll the dough into balls and flatten to form a small cookie. You can decorate the top with some cacao nibs or sprinkle with nuts!
  6. Bake in the oven for 15 minutes.
  7. Take out and enjoy!

These cookies taste best when they’re fresh out of the oven and piping with hot steam. They won’t have a gooey consistency, but will instead taste soft, moist, and cake-y. Let’s also not forget to mention that your entire kitchen will smell like maple 🙂

Soft maple cookies

 

 

 

Vegan Queso (No Cashews!)

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When Vegans say nutritional yeast “really does taste like cheese!” I always mutter mmhmm under my breath and roll my eyes a bit. Cheese is cheese. I may be the biggest cheese lover in the world, so I WILL know if I am eating fake cheese. So the thought of some orange flaky bits being able to replace the gooey goodness of cheese seems too good to be true, but was it too good to be true?

…………………

OK. Yes. It was too good to be true and the nutritional yeast vegan queso was simply not up to par as the traditional non-vegan queso, but I do have to say it comes in a close second and serves as a wonderful guilt-free snack. I’ll still relish on my favorite Torchy’s show-stopping queso here and there, but nutritional yeast queso is something I’m going to eat pretty regularly since it actually contains the good stuff. The good stuff, you know? The B-vitamins, folate, zinc, and all other immune-boosting nutrients that trump all the saturated fat in real cheese.


Vegan Cheese (No Cashews)

yield: approx. 2 cups

Ingredients:

  • 1 1/2 c. potatoes diced
  • 1 c. carrots diced
  • 1/3 c. water
  • 4 tbsp. olive oil
  • 1 tsp. apple cider vinegar or lemon
  • 1 1/2 tsp salt
  • 1/2 tsp paprika (optional)
  • pinch of pepper
  • 1/4 tsp garlic powder (opt.)
  • 1/4 tsp onion powder (opt.)
  • 1/4 c. nutritional yeast flakes

Instructions:

  1. Boil the potatoes and carrots together until soft and tender. I like to boil on high, turn the water off and let the remaining heat soften the vegetables to save energy!
  2. Drain the vegetables and let them cool a bit but not completely.
  3. Place the vegetables in a high-speed blender along with all other ingredients and blend until completely smooth and creamy.
  4. The texture should greatly resemble queso. It should be gooey and melty.
vegan cheese

look at that queso!

I’m not a food chemist so I don’t understand how this vegan queso gets its gooey consistency, but the resemblance with traditional queso is uncanny. Also, if you’d like to spice up your queso, by all means you may add a roasted pepper!! Now the holidays have rolled around, this is a great dip for parties so go ahead and deceive your friends!

Vegan Chocolate Chip Cookies (GF)

food
Processed with VSCO with f2 preset

almond flour cookies

Vegan AND gluten-free???? That sounds like a pretty good deal to me. As much as I love “treat yo self” days where I can enjoy a warm, gooey pizookie with a generous scoop of vanilla ice cream, my GI tract often feels discomfort from the gluten and lactose gone into those cookies due to my unfortunate food intolerance to the two. However, when I made these vegan chocolate chip cookies, I felt more energized and suffered no discomfort at all because everything that went in to the cookie was really clean, pure, and minimally processed!!


 

Vegan Chocolate Chip Cookies (GF)

yield: 14 cookies

Ingredients:

  • 2 c. almond flour/almond meal
  • 2 tbsp. coconut oil
  • 1 flax/chia egg (3 tbsp. water + 1 tbsp. flax meal/chia seeds)
  • 3 tbsp. vegan sweetener (or honey if not vegan)
  • a pinch of salt
  • 1/2 tsp baking soda
  • dash of vanilla extract (optional)
  • 1/4 c. dark chocolate chips

Instructions:

  1. In a small bowl, combine water and flax/chia and set for a minimum of 5 minutes for the chia egg to form.
  2. In a large bowl, combine almond flour, baking soda, and salt and combine well.
  3. Add the solid yet softened coconut oil, sweetener, vanilla, and egg until all the contents are mixed throughout. Mix in the chocolate chips.
  4. Preheat the oven to 350 degrees C. Form the cookies and place on a non stick baking tray.
  5. Bake the cookies for approx. 11 minutes or until the cookie is baked completely through.

These cookies are really to die for and I’ll often eat one as part of my breakfast or as a snack on the go. They also freeze really well so you could make a big batch and save them up, but I honestly finished all these cookies in just a few days :/

-Jamie