Grain-free Peanut Butter Chocolate Chip Cookies

These are literally one of my favorite things right now. When Dave came home from the grocery store with a giant bag of chocolate chips ("they were on sale!"), I took this as a requirement that I must make 4 batches of cookies trying to perfect my favorite cookie combo--peanut butter and chocolate--in a somewhat healthier version that at the very least is gluten-free :)

Now, as practitioners who work with kids, we understand the controversy surrounding the peanut. Peanut allergies have skyrocketed in the last 20 years and are can be a very dangerous and serious situation. What we're learning more about is how most conventional peanuts are grown and how contaminated they are with pesticides, fungicides, and other toxins and how that very likely impacts this increase (for a great expert opinion on this check out this article). Not everyone can eat peanuts safely or without inflammation, but if you tolerate them, please make sure to only buy organic peanut butter (our favorite is CB's Nuts). We've been feeding our daughter clean, organic peanut products since she started solid foods around 6 months and so far so good. Her biggest food intolerance to this date, without surprise to her parents, is gluten.

With the PSA aside, not only are these cookies AMAZING, they are super easy and quick to make. Cookies like these really make me wonder why we are so stuck on wheat flour in the West. It's eye-opening how much versatility there is once you start figuring out all the ways to bake without it! We did this with 1 cup peanut butter alone which was still good but found the best cookie resulted with a blend of peanut and almond butter.

All I have to say is: you're welcome!

Recipe for Grain-Free Peanut Butter Chocolate Chip Cookies

 

Ingredients:

• 1/2 cup organic creamy peanut butter
• 1/2 cup organic creamy almond butter
• 1/3 cup honey 
• 1 egg (preferably local and pasture-raised) 
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup chocolate chips (to reduce sugar, look for dark chocolate chips or stevia-sweetened chips)
• 1/2 cup chopped pecans

 

Instructions:

1) Preheat your oven to 350F. In a medium bowl, mix together everything except chocolate chips and pecans until a thick, gooey batter forms.

2) Fold in chocolate chips and chopped pecans.

3) Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with a Silpat, or parchment paper. The dough will be sticky.

4) Bake for 9-11 minutes at 350F.

5) Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes. This step is important- they firm up as they cool. If you try to put them on a baking sheet right away you might loose some cookies.

6) Once the cookies are cool, and firm enough to handle, use a spatula to transfer them to a wire cooling rack to cool completely.

7) Serve at room temperature. Store extras in a Tupperware in the fridge for a week. These also freeze well so are great to make extra batches in advance.

Instant Pot Chicken Tikka Masala (Paleo, SIBO, Gluten-free)

We'll confess; we jumped on the Instant Pot bandwagon last spring and honestly haven't looked back. As busy working parents who value nutrition and home cooking, the Instant Pot has saved us. You can throw ingredients in, set the time, then walk away and give your kid a bath, attention, monitor a meltdown--whatever--all the while knowing your dinner is cooking and, because it will shut off when it's done, you don't have to worry about your house burning down because you forgot about that thing cooking on the stove (admit it moms and dads- you've been there. . . ). Not to mention you can cook things FAST, like a whole chicken in 30 mins (one of our staple meals), or bone broth in 3 hours.

Now that it's winter, we are full force into cooking stews, soups, and other delicious warm meals. We wanted to post a couple of our current Instant Pot favorites in our house, starting with this Chicken Tikka Masala.  

I literally love this meal, it is cooked a couple times a month in our house.  It is absolutely delicious, and when cooked in a pressure cooker (especially if you also have a rice cooker), it's extremely easy. This can also be modified for various nutritional needs. The recipe below is gluten-free and can be eaten with rice. If Paleo, substitute the rice for cauliflower rice or eat it as a stew with extra veggies. If following the SIBO diet, make sure you get coconut milk without any thickeners (i.e. guar gum) which we've found at Trader Joe's and other natural food stores. Also omit the rice and choose your sautéed veggies based on the SCD guidelines.

Recipe for Instant Pot Chicken Tikka Masala

 

Ingredients:

• 4 tbsp olive oil

• 1 small onion, chopped

• 1 1-inch piece of ginger, peeled and chopped

• 2 tsp paprika

• 2 tsp ground turmeric

• 3 tsp cumin

• 1 tsp ground coriander

• ¼ tsp cayenne pepper (optional)

• 1 14 oz can diced tomatoes (with juice)

• 1.5 lbs boneless, skinless chicken thighs

• ½ cup chicken broth

• ½ cup canned coconut milk

• Juice of 1 lemon

• Chopped fresh basil or cilantro (optional)

• 2 cups cooked rice or cauliflower rice

• 3 cups assorted chopped veggies (kale, broccoli, green beans, peppers, mushrooms, etc.)

Instructions:

1) If you plan to eat your tikka masala over rice, start cooking your rice in a rice cooker or on the stove per rice instructions.  

2) Select sauté on your instant pot and turn to high heat. Once pot is hot add 2 tsp olive oil, ginger, and onion. Cook for 3-4 minutes stirring until onion is translucent.

3) Select cancel, and add all the spices to the onion mixture scraping the bottom to form a paste. Add the tomatoes, stir, then nestle the chicken on top. Pour chicken broth on top. Secure the lid.

4) Select manual and cook on high pressure for 7 minutes.

5) While the Instant Pot is heating up and cooking, put a large pan on medium heat and add the other 2 tsp olive oil.  Add the 3 cups of mixed chopped veggies.  Cover and cook for 8-10 minutes until soft then remove from heat and set aside.

6) Once the Instant Pot beeps that the cooking is complete, use a quick release. Remove the lid and chop chicken (a fork is fine since it will be nice and tender).

7) Select sauté, and simmer for another 4-5 minutes. Add in coconut milk and lemon juice.

8) Season with salt as needed, and once mixture is thick, serve immediately over veggies and rice and top with fresh basil or cilantro.