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Cape Girardeau, Missouri                                               amanda@acreativecake.com
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Only 4 Ingredients:   
Dark Chocolate Coco Powder
Coconut Oil
Wiltons Butter Flavor and
Honey to taste.


Directions:
I used approximately a 1/4 of a cup of Coco Powder and an 1/8 of a cup of Coconut Oil. You can use butter if you prefer. You will need it to be a cream like consistency. Remember that the coconut oil hardens when chilled, so before you add it into a piping bag, you may need to place it in the freezer for a minute or two so that the oil is not too runny.

Use an 8in./20,3cm Wilton Piping bag and Wilton circle tip #7. Place a piece of baking sheet paper or freezer paper onto a tray. Hold the bag in an upright position push down and squeeze a drop of chocolate onto the paper then pull upward to create the tip. Practice makes perfect treats if you don't think they are pretty enough to use. : ) When you are finished with your tray place them in the freezer for about 2 hours before baking with them. Otherwise, you can store them in the fridge to keep from melting.

Ingredients:
2 1/4 cups flour Gluten Free All Purpose Flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup of coconut oil
1 cup granulated sugar (use Honey or other sugar replacements)
1 cup packed brown sugar (Molasses & other sugar replacements can be used)
2 large eggs, beaten
1 tablespoon vanilla
2 cups chocolate chips
3 tablespoon water

Directions:
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together coconut oil, both sugars, eggs, vanilla. Gradually stir flour mixture into coconut oil mixture and mix until combined. Stir in chocolate chips chill in fridge for 30 minutes before baking.

For cookies: Drop dough by tablespoonfuls onto baking sheets with baking paper and bake about 10 minutes. Cool on a baking rack.

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled.

Chocolate Chip Cookies (Gluten Free)