Flourless Chocolate Cookies

Now, with Chelle’s food adventure that she’s been on, I’ve been exploring ways to make treats that she can enjoy. We all remember the brownies that I recently tried that weren’t a great hit, but I had high hopes with this one. I made the dough, and it looked really sticky. I put together two cookies, and it was really hard to keep them together, and I couldn’t really do anything with it except get it all over my hands. So I thought, I know what to do! And decided to mix up the recipe myself. I added about a half a cup of coconut flour, and about a quarter cup of oil, and mixed it up, and it looked a little better, I thought. I rolled the dough into balls, and then cooked them. When I pulled them out of the oven, they looked really good, and I was actually really excited to try them. So, I put half a cookie in my mouth, and...HOLY COW it was a moisture-sucker! Every single bit of moisture in my mouth was sucked dry; it was REALLY hard to eat the cookie. I tried a piece of the regular cookie, without my additions (because I still baked the two I got out) and wouldn’t you know, besides it being the crumbliest thing ever in the world, it was pretty good. Maybe I should have kept it the way it was, but I couldn’t get the cookie to work! But now, my lesson is learned. Don’t try to fix a recipe because it doesn’t look the way you think it will. Here’s a pic of the cookie:

So now, I know how it works, and know how to make it better, and know well enough that if someone has made the recipe, maybe I should try theirs before I pretend I know better.

A New Kind of Brownies

My friend, Chelle, has been put on a special diet of late. She can’t eat dairy, soy, wheat, sugar, corn, or anything delicious, basically. So, for fun, I decided to try a new recipe – a sugar free, dairy free, gluten free brownie. I’m not going to put the recipe on here, because I don’t know of anyone that wants it, (if you do, hit me up in the comments, and I can post it, I suppose) but it contains pumpkin puree, eggs, almond milk, rice malt syrup, coconut oil, vanilla, coconut flour, unsweetened cocoa, cocoa nips, baking powder, baking soda, and salt. Combine it all together, and it makes a brownie.

Unfortunately, with no real binding agent here, the brownies wouldn’t stick together, so I had to just scoop them into a cupcake liner, and hope for the best.

There was supposed to mousse to put on the top, and that had avocados, cocoa, almond milk, rice malt syrup, coconut oil and vanilla as well, but it was just so awful, I couldn’t subject other people to it. Eating it myself was bad enough.
So, the end result of the brownies is thus: they are very bitter. Not sweet at all. They’re not bad, not necessarily, but they’re just very...bland, bitter brownies. I have a few changes that I’m going to make the next time I make them, but for a first attempt into this kind of baking, I have to say, they’re not that bad.