Summer's Kitchen

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Chocolate Chip Cookies

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My grain-free Chocolate Chip Cookies are naturally gluten-free, and so simple to make. Enjoy Life makes some great chocolate chips that are gluten-free, dairy-free, and soy-free. They do contain refined sugar, so I choose to use raw cacao nibs in place of chocolate chips. Cacao nibs are free of sugar, and rich in nutrients.

Grain-Free Chocolate Chip Cookies

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Grain-Free Chocolate Chip Cookies
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Serves: 24
 
Paleo, gluten-free, grain-free, soy-free, dairy-free, refined sugar-free
Ingredients
  • 3½ cups blanched almond flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • ½ tsp vanilla powder, or 1 tsp vanilla extract
  • 2 eggs
  • ½ cup coconut oil
  • ½ cup grade B maple syrup
  • ½ cup cacao nibs
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium size mixing bowl, combine dry ingredients.
  3. In a separate medium size mixing bowl, combine all wet ingredients with hand mixer.
  4. Pour wet ingredients into dry ingredients and mix well.
  5. Stir in Cacao nibs.
  6. Line two cookie sheets with parchment paper.
  7. Drop cookie dough, the size of silver dollars, onto the each cookie sheet.
  8. Bake for 15 minutes.
  9. Allow to cool.

Gingerbread Cookies

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These Gingerbread Cookies are sure to put a smile on your face. They are slightly crunchy on the outside, and perfectly chewy on the inside!

These cookies are filled with protein, and perfect for dunking…or better yet, how about coconut milk ice-cream sandwiches?!!! 🙂

Gingerbread Cookies

 

 

 

 

 

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Gingerbread Cookies
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Serves: 24
 
Paleo, gluten-free, grain-free, soy-free, dairy-free, egg-free, refined sugar-free (Adapted from Make It Paleo)
Ingredients
  • ½ cup black strap molasses
  • ¼ cup grade B maple syrup
  • 3 Tbsp coconut oil
  • 1 Tbsp full fat coconut milk
  • 3 cups blanched almond flour*
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 3 large pieces of parchment paper
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, heat molasses to boiling.
  3. Add maple syrup, coconut oil, and coconut milk.
  4. Stir to combine.
  5. Remove from heat.
  6. In a separate bowl, combine all dry ingredients and stir.
  7. Pour syrup into dry ingredients and stir until completely mixed together.
  8. Refrigerate for 20 minutes.
  9. Line two cookie sheets with parchment paper.
  10. After 20 minutes of refrigeration, using tablespoon, drop a tablespoon of dough onto parchment paper (about the size of a silver dollar)
  11. Once all dough is on parchment paper, place another piece of parchment paper over dough, and roll dough balls out to ¼ inch thickness.
  12. Repeat with 2nd sheet of cookies.
  13. Discard top sheet of parchment paper used for rolling cookies.
  14. Bake for 10 minutes.
  15. *I buy blanched slivered almonds at Trader Joe's, and grind into a flour with a coffee grinder. One Trader Joe's bag equals 2 cups of almond flour.

 

Summer’s Cranberry Delight

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I love a thick and chunky cranberry sauce.  The added walnuts add the perfect crunch to this side dish!

Cranberry Sauce

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Summer's Cranberry Delight
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Serves: 8 cups
 
Paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
Ingredients
  • 2 12 oz. bags of fresh cranberries
  • 1½ cups apple juice or orange juice
  • 2 cups honey
  • 2 tsp. cinnamon
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 2 chopped apples, optional
Instructions
  1. In a medium to large size sauce pan over medium heat, add cranberries, juice, honey, cinnamon, and raisins.
  2. Heat to a boil.
  3. Reduce heat and simmer until the cranberries start to pop. This may take up to 10 minutes.
  4. Toss in chopped walnuts.
  5. Remove from heat and place sauce in bowl.
  6. The cranberry sauce will thicken as it cools.

 

Smoky Butternut Squash Soup

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I love this creamy, smoky butternut squash soup. The cumin adds just enough flavor, while keeping it’s delicate sweetness. It’s great on it’s own, or paired with a gluten-free sandwich.

Sweet and Spicy Butternut Squash Soup

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Smoky Butternut Squash Soup
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Serves: 6 cups
 
Paleo, grain-free, gluten-free, soy-free, dairy-free, refined sugar-free
Ingredients
  • 3 lbs butternut squash
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 1 stalk celery, chopped
  • 1½ tsp sea salt
  • 2 tsp cumin
  • ¼ tsp black pepper
  • 1 cup chicken broth
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut squash in half, lengthwise.
  3. Bake face down until fork punctures skin of squash easily.
  4. Once squash is cooked, scoop squash out of skin.
  5. Discard skin, and place squash into a high speed blender.
  6. In a large cast iron skillet or pan, saute' onions, carrots and celery until soft.
  7. Add sauteed onions, carrots, and celery to blender with squash.
  8. Add sea salt, cumin, black pepper, and chicken broth to blender.
  9. Blend until smooth.

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag