Almond Butter Cookies

These cookies deserve a post of their own. In one word, they are amazing. These are the best thing that ever happened to grain-free baking. If I didn't know any better, I would guess they were filled with white flour, white sugar, etc. You must try these. Like tonight.


Almond Butter Cookies

1 16oz jar almond butter, extra oil drained off the top
2 eggs
1 1/2 tsp baking soda
1 cup sweetener - since these are a once in a while treat for us, I use pure dehydrated cane juice
1/2 cup (or more) dark chocolate chips
1 tbsp vanilla.

Mix together and drop by spoonfuls onto a cookie sheet. Bake at 350 degrees for 8-10 minutes. I usually pull them out at 8 minutes. They look a little underdone, but they will continue to cook/harden as they sit. Let these cool completely, or they will be crumbly. But, hey, if soft gooey cookie crumbles are your thing I say go for it.

Enjoy!




*It has been brought to my attention that this recipe is almost identical to one on Elana's blog. I did not know about this recipe at the time, but wanted to cover my bases. :)

The best dessert I've ever had...

seriously. I'm not going to ruin this with words. Words just don't do this dessert justice. All I can say is that it's been 3 days since I made this, and I am still dreaming about it.


Chocolate Mousse with Vanilla Ice Cream and Raspberries


Chocolate Mousse
recipe from French Women Don't Get Fat

4 oz dark chocolate
1 tbsp sugar
3 egg yolks*
5 egg whites*

*You need to use free-range, pastured eggs for this recipe.

1. Melt the chocolate in a bowl set on top of a pan of simmering water on medium heat.

2. Remove the chocolate from the heat and add the sugar. Stir well and let the chocolate sit for 5 minutes to cool. Add the egg yolks, one at a time.

3. Beat the egg whites until stiff, glossy peaks are formed. Gently fold the whites into the chocolate mixture until well blended.

4. Pour the mousse into a serving bowl, cover with plastic wrap, and refrigerate overnight. (I'll be honest, I could only wait an hour and it turned out just fine)





For those taking this to the next level...

Let your vanilla ice cream (The best I've found is Trader Joe's brand) sit on the counter for 10 minutes, until it's just starting to soften. Fill each bowl with a scoop of ice cream. Drop a heaping (or two) spoonfuls of mousse on top. Add raspberries.

chocolate ice cream and cookies

ice cream + cookies = love