Almond Chocolate Chip Cookies (Gluten Free)

Almond Chocolate Chip Cookies ++ the pear and plum

These cookies healed my appendix! Nope. Thats not true. I still need to have surgery next week BUT i feel way better about it because now these cookies exist. (The aforementioned useless organ is also the reason I haven’t been cooking or posting recipes or enjoying eating for the past month. Hmph.)

So recently I bought this almond meal at Trader Joes. I didn’t have any sort of plan for it, but i thought it might be a good experiment. Good move erin. And honestly, theres not many gluten free baked goods that i’m crazy about (besides my friend Lydia’s up and coming cookie biz which I’ll tell you about when it launches).

(original recipe from sprouted kitchen cookbook but i found this at Minimalist Baker and made my own edits from there)

(serving: 12 – 15 cookies)


  • 1¼ Cups Trader Joes Almond Meal
  • ¼ Cup Chopped Dark Chocolate
  • 1/4 Cup Chopped Almonds
  • ½ Cup Shredded Unsweetened Coconut [I only had sweetened but i used it and it was great]
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ⅓ Cup Brown Sugar
  • 1 Egg
  • 3 Tbsp Coconut Oil, melted
  • 1 teaspoon Almond Extract (alcohol free)


  1. In a large mixing bowl, stir together almond meal, baking powder, dark chocolate, sugar and coconut.
  2. In a separate bowl, beat egg until uniform in color and bigger in volume.
  3. Whisk in the melted coconut oil and almond extract, then add to dry ingredients and mix until just combined.
  4. Chill in the fridge for at least 30 minutes.
  5. Preheat oven to 375 degrees.
  6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
  7. Bake until edges begin to brown, 7-10 minutes.
  8. Remove from oven and let cool before serving.

Spring Tomato Sprout Sandwich with Pesto

Spring Tomato Sprout Sandwich with Pesto ++ the pear and plum

I get all bright and breezy in the spring. Everything’s turning green all around me and all i want is for my food to taste like the fresh air. That might sound weird… or maybe you get me.

So you obviously don’t need me to tell you how to make a sandwich but I’m gonna do it anyway because this was a damn good sandwich and i want to do it the same way next time. Also, the ultimate goodness of this recipe completely and totally depends on the flavor of your vegetables and the awesomeness of your bread. Don’t skimp.


  • Really good Whole Grain Bread
  • Tomato Slices
  • Cucumber Slices
  • Dill
  • Cream Cheese
  • Pesto (I used my Basil Cashew Pesto that I freeze in cubes to use in these moments)
  • sea salt
  • fresh cracked pepper


  1. Toast the bread in the toaster oven until golden brown.
  2. Spread cream cheese on one of the halves
  3. Spread pesto on the other half
  4. Add cucumber slices, then tomato slices on one of the halves. Add salt and pepper.
  5. Put the sprouts on the other side.
  6. Smoosh together the sides and feel awesome eating Spring.