variations of healthy chocolate chip cookies

ok so over the weekend I decided to experiment with healthy chocolate chip cookies. I decided to cut the original Toll House recipe in half and do one half just the same except substitute regular flour for almond flour and then do the other half of the recipe with all healthy substitutes such as greek yogurt for butter and coconut for sugar. The first recipe, I am proud to say, was absolutely delicious! The dough is identical tasting to the cookie dough everybody always gets caught with their fingers int he bowl! There was literally no difference, even though it was completely grain free and had all the nutrients of almonds! Baked, the ended up crispy and delicious, an excellent variation on the Toll House recipe. The second batch were also delicious but in a completely difference way. They were super moist, even to the point of crumbling in your hand if you weren't careful, but the coconut was an excellent additive and they had so many healthy substitutes I kept referring to them as "practically vegetables."I really recommend trying them both if you are looking for a healthy, yet totally satisfying variation on the classic chocolate chip cookie!
Recipe 1:
1 and 1/4 cup almond flour
1 egg
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 cube of butter
1/2 vanilla extract
chocolate chips
bake at 350 for 10 minutes

Recipe 2:
1 and 1/8 cup almond flour
1 egg
1/3 cup brown sugar ( or use 1/6 brown sugar and 1/6 honey for crunchier cookie)
1/3 cup shredded coconut
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1/3 cup plain greek yogurt
chocolate chip cookies
bake at 350 for 10 minutes

Paleo Chocolate Chip cookies

Ingredients:

1/2 cup garbanzo bean flour

1/2 cup potato starch (not potato flour)
1 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
3/4 cup light brown sugar
1/4 cup molasses 2/3 cup greek yogurt
2 large organic free-range eggs, beaten 
1 tablespoon bourbon vanilla extract
 1/2 cup  dark chocolate chips

Passover Sponge Cake aka heaven

This cake is an Easer favorite at my house and is great for gluten free desserts!
12 eggs separated
pinch of salt
1 1/2 cup sugar
2 tbl lemon juice
potato starch

1. preheat oven to 325
2. beat eggs whites until stiff
3. add salt
4. add sugar slowly still beating
5. combine in another bowl yolks, lemon juice, and potato starch
6. fold yolk mixture gently into egg whites
7. line the bottom of an angel food cake pan with brown paper
8. pour battre into pan
9. bake for an hour and 10 min at 325
10. do not open oven while baking!
11. cool cake upside down on a rack
12. cut cake from pan with serrated knife
13. serve with strawberries and whipped cream
14. enjoy!!!

Paleo Peanut Butter chocolate muffins

2 cups almond flour
1/4 cup honey
1 tsp baking soda
1/4 cup smooth applesauce
1 eggs
1/2 cup mini chocolate chips
1/4 cup peanut butter

bake for 30 minutes at 350.makes 12 muffins. enjoy!

Peanut Butter Quinoa Cookies

These are great as a healthy dessert, snack or even for breakfast! They are full of protein!
1 cup quinoa
1/2 cup peanut butter
1/4 cup honey
1 cup old fashioned rolled oats
1/4 cup crushed almonds
1/2 tsp sea salt
1 egg
1 tsp baking soda
bake at 350 for 12 minutes and makes approx. 20 smallish cookies

Maple Blueberry Cupcakes

• Cupcakes:
• 1/2 cup granulated sugar 
• 5 tablespoons butter or stick margarine, softened 
• 1 teaspoon vanilla extract
• 1/2 teaspoon imitation maple flavoring
• 2 large eggs 
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup 1% low-fat milk 
• 1/4 cup maple syrup
• 1 cup blueberries 
• 
  
• maple buttercream frosting :
• 
  • 3 tablespoons maple syrup
  • 2 tablespoons butter or stick margarine, softened 
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon imitation maple flavoring
  • 1/8 teaspoon salt
  • 1 3/4 cups powdered sugar
  • 
    

The Most AMAZING chocolate cupcakes EVER

1. use a half box recipe of brownie mix and fill a half inch of cupcake tins with batter
2. mix buttermilk chocolate cake 

• 1 cup butter, cubed
• 1 cup water
• 2 tablespoons baking cocoa
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 eggs
• 3. fill the rest of the cupcake tins with buttermilk chocolate batter

4. prepare chocolate buttercream frosting 

1 cup premium cocoa power 

2 cups powdered sugar 

1 cup butter 

5. for a special effect add chocolate designs 

• melt chocolate
• use wax paper folded into a cone 
• fill cone with melted chocolate 
• pipe shapes onto wax paper
• let harden
• garnish cupcakes with chocolate designs