Gluten free chocolate chip cookies, no egg either

These gluten free chewy cookies also contain no egg and very little ingredients. They do not last long in our house and are great for unexpected company because they are so quick and easy to make!

Gluten free chocolate chip cookies

Makes about 12 medium cookies

Ingredients

300 grams (3 cups) almond flour
90 grams (6 tbs) butter, room temperature
5 medjool dates, pitted
4 handfuls of chocolate chips

Preheat the oven to 180 degrees C (350 F)
Put a piece of wax paper on a tray.

Mix flour, butter and dates in a food processor until no big pieces of dates remain.
Add up to 5 tablespoons water, one at a time, until the dough starts to form a ball.
Add the chocolate chips (you can add as little or many as you like which is why I didn't give a clear amount)
Mix the dough by hand until the chips are well spread.

Roll small balls from the dough, about the size of a golf ball.
Put them on the tray, pressing them down to about 1 cm (1/3 inch) thickness.
Keep in mind that these cookies do not spread or rise. What you make on the tray is what they are going to look like after you baked them.

Put the tray in the center of the oven (or if you can't put it in the center because you have a stupid oven just like me, put it above the center, not below).
Bake the cookies for 10 minutes.
Let them cool on the tray.

Try not to burn your tongue! (I always do, they are just too yummy to wait for them to cool!)

Let me know what you think!

Easy Sugar free nutella recipe with raw cocoa

This super easy sugar free hazelnut spread is great for on bread, pancakes, or just a spoon but not as bad for you as nutella is. It's made with dates, raw cocoa and hazelnuts obviously.

Creamy, yummy and definitely gives you the ability to keep the real nutella for weekends and special occasions!

Easy to spread and eat ;)

This is the hazelnut paste I usually buy

Sugar free nutella hazelnut spread recipe

175 grams ground hazelnut (I buy this in a jar, like you would peanut butter, you could grind your own I would expect, but my food processor is not good enough to try, it needs to be so fine that it releases its oils) 

4 or 5 dates without the pit

Sugar free marzipan

I'm surrounded by tule en organza. My baby's playpen is filled with it as she happily swims through it loving the feel of it. With Sinterklaas on the way, Christmas not long after and carnaval in the new year I've been caught up in the making of ballet type petticoat skirts.

It requires a lot of sewing and gathering... Luckily that's what you read all over the internet so I was prepared. Mine aren't as much work as most tutorials online and after I'm done making all 4 of them (!!) I'll be sure to post my version.

Right now though I want to share my recipe for sugar free marzipan. As the season of eating lots of candy has started I wanted to make some responsible snacks for the holidays. The first of which is this great marzipan!

Sugar-free marzipan

200 grams white almonds, ground to a fine powder

150 grams fresh mejool dates, without pit or skins (see below)

1/2 to 1 tablespoon of maple syrup

1/2 teaspoon almond extract

2 tablespoons of dutch cocoa powder 

The skin of dates can be pretty tough and if you are not making this in a food processor it's especially important to remove the skins. It takes a while but the result is way better. Also remove the pit of course and take care to have the correct amount of dates. The weight is without skins and pits!

If you have a food processor go ahead and put all ingredients except the maple syrup in there and ground to a fine paste. If you don't have one mash the dates with a fork, add the almond powder and extract and knead it by hand to a nice dough. Lastly add the syrup a little at a time until you get a nice marzipan that's not too dry and not too sticky.

Wrap the marzipan on plastic and leave in the fridge for an hour. 

When it has firmed up roll small balls from the marzipan and dust them with cocoa. 

Cover and leave in the fridge overnight. This helps the marzipan set and gives it a nice texture so don't skip! ( I know it's hard...:)

You can also dip the marzipan in tempered chocolate or color it and make figures.

I'm planning on using natural foodcoloring to color the marzipan next time. I'll show the result of that in a few weeks. 

Make it pretty and enjoy a guiltless snack!

My room right now, just three more to go hahaha