So I survived the crazy busy week! Our housewarming went really well, except for a sandwich scare 10 minutes before guests arrived (thanks to Mom for saving the day, let’s just say she had to go out and replace all of the sandwiches I had made the night before..) Aside from that, everything went smoothly and it was a great afternoon filled with our family. The house has never been cleaner, and I’m hoping it stays that way. Nothing like having your family over for a party that kicks your butt into gear to get things done. However, saying that I’m likely the one who is going to be the first to mess it up. Also, you don’t even want to know how crammed closets are, and the garage. I’m certain I’ll be looking for something later this week and be unable to find it due to the fact it has been crammed or stashed somewhere, like under the bed or in a box.
I’m excited to start school again next week, only two days a week, so hopefully the house will be a little cleaner as I won’t be rushing here and there every day.
Or, even better, I get hired to a school district and I’m not home often enough to make a mess – which is what Adam is wishing for; both the clean house and the job offer that is ;) haha, I’ll make money sometime soon I swear! Until then, Adam will be happy that I’ll be home to bake more often and cook which means there can be a clean (ahem) house, and freshly baked cookies waiting for him when he gets home.
Oh, and a small dog who is also excited to see him when she hears the garage door open like clockwork.
You’re probably wondering about the title, it’s sort of ironic really. While these cookies have no Dairy in them (hooray), we now have some Dairy producers living next to us now (double hooray).
I walked the dog the other morning only to be greeted by some lovely cows in the field right next to our complex. A neighbour said they must have brought them in over the weekend to graze on the huge pasture. So, we now have some neighbouring cows. Lainey was pretty excited, she tried her best to get as close as she could, scaling the landscaped rocks to see over the fence. They were pretty interested in her too, coming right up to the fence. However, the last couple times we’ve been out they have been at the far end of the field – though it doesn’t keep Lainey from trying to get as close as possible to the large bovine.
So far in our neighbourhood discovery walks we have encountered:
A Peacock (very odd, it was living in a deserted lot and we’ve seen it a couple times)
Horses (there’s a ‘secret saddle’ club and horse stable tucked away in the woods)
Bunnies (Lainey’s favourite),
and now Cows.
I didn’t realize we had moved into the country. I wonder what we will find next.
I made these cookies for the housewarming and there were none leftover. So, I’m assuming they were fairly popular. I couldn’t remember the exact amounts of flour etc. that I had used so I decided I had better make them again, just to be sure. Also, Adam requested that I make them again.
They have no dairy (the cows are safe), and no wheat or gluten. I think the first time I made them I used some flour, but this time I made them completely wheat/gluten free using alternative flours.
I subbed in coconut and rice flour along with almond meal. They are a super soft chocolate chip cookie, but not cakey. They are more like a chocolate chip shortbread cookie, in the sense that they are buttery soft and melt in your mouth. Ironically, they also contain no butter. I used coconut oil and apple sauce in place of that. Aside the from egg they could be vegan (you could use an egg replacer as well).
I like to pretend that because of all the substitutions and dark chocolate they are healthy and good for you, or at least that is what I’ll be telling myself after my 4th cookie.
I used my Trader Joe’s Almond Cocoa Spread that I had with my Caramelized Banana Bread here to stuff the cookies with. They are also delicious without the almond spread as well. I had leftover dough after filling some of them and the cookies bake great on their own. Just flatten slightly and bake for the same time. They are a little more crisp this way, unstuffed.
crisp, melt in your mouth (unstuffed) cookie
Stuffed Chocolate Chip Cookies
(Wheat Free/Gluten Free/Dairy Free)
Recipe by Bakeaholic
- 1 cup Rice Flour
- 1/2 cup Almond Meal
- 1/2 cup Coconut Flour
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil, solid (loosely packed)
- 2 tbs. apple sauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup roughly chopped dark chocolate
- Almond Cocoa Spread (or, Nutella, or other chocolate spread)
2. Preheat oven to 350 degrees.
3. In a medium bowl, whisk together flours, almond meal and baking soda. Set aside.
4. In the bowl of a stand mixer, cream coconut oil and apple sauce. Add sugars until creamy. Add egg and vanilla extract, beating until combined.
5. Slowly add dry ingredients to wet ingredients and mix until just combined. Stir in the chocolate.
6. Take small ball of dough, 1 tbs, and form into ‘cup,’ place on baking sheet. Take out the frozen chocolate spread and place in the middle of each cookie.
7. Roll out another smaller piece of cookie dough and flatter slightly. Place overtop of chocolate spread and seal edges, rolling slightly into ball again.
8. Bake cookies for about 12 minutes or until browned very slightly. They will not become ‘crisp’ so to speak, but they will be done.
Allow to cool on wire rack. Store in cookie jar, or freeze. FYI they are also good frozen.
Spoon small teaspoons of Almond Cocoa Spread onto small cookie sheet, place in freezer to harden.
In a medium bowl, whisk together flours, almond meal and baking soda. Set aside.
In the bowl of a stand mixer, cream coconut oil and apple sauce. Add sugars until creamy. Add egg and vanilla extract, beating until combined.
Slowly add dry ingredients to wet ingredients and mix until just combined. Stir in the chocolate.
Take small ball of dough, 1 tbs, and form into ‘cup,’ place on baking sheet. Take out the frozen chocolate spread and place in the middle of each cookie.
Roll out another smaller piece of cookie dough and flatter slightly. Place overtop of chocolate spread and seal edges, rolling slightly into ball again.
Bake cookies for about 12 minutes or until browned very slightly