Gluten Free Gooey Double Chocolate Vanilla Brownies

1 3/4 cups gluten free flour blend

1 teaspoon guar gum 

2 1/2 teaspoons gluten free baking powder 

1 teaspoon salt

1/2 cup pure cocoa powder 

1 1/2 cups pure dark chocolate chips 

1 cup sugar 

1 egg, room temperature

8 tablespoons salted grass fed butter, room temperature

2 teaspoons Heilala vanilla paste

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg and vanilla paste, beating well to combine. Turn mixer of and use a spoon to mix in the dry ingredients including chocolate chips.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball.Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 20 minutes.

Gluten Free Almond Chocolate Cookies

1 3/4 cup almond flour/meal

8 tablespoons grass fed  unsalted butter, room temperature

1 cup coconut sugar

2 teaspoons pure almond extract 

1 large orange, zest

2 teaspoons gluten free baking powder

1 teaspoon sea salt

2 cups dark chocolate chips

1 small bowl coconut sugar (to dip dough in)

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add almond extract and orange zest, followed by the dry ingredients.

Drop tablespoons of the cookie dough into a small bowl of sugar and toss to fully coat and add to a cookie sheet.

Bake for 20 to 30 minutes or until cookies are golden brown.

Remove from the oven to cool completely before frosting

Frosting:

1 1/2 cups powdered/icing sugar

1 large orange, juice and zest

Whisk ingredients until creamy and smooth. Drizzle a generous amount over the cookies.

Double Chocolate Raspberry Black Bean Brownies

(No Sugar Added! No Wheat! Gluten Free!)

3 eggs

2 bananas

1 cup honey

1 cup fresh raspberries

2 cups black beans

1 cup ground flax seeds

1/2 cups dark chocolate chips

1/4 cup good quality cocoa

1 cup melted chocolate 

1 teaspoon high quality espresso powder (instant)

3 tablespoons extra virgin olive oil
2 tablespoons orange zest

Preheat oven to 400 F

Blend all the ingredients in a blender (except raspberries) until smooth. Pour batter in to a mixing bowl, gently folding in the raspberries. Fill a lined 12 cup muffin pan to 3/4 full. Bake for 30 minutes or until set.

Serve warm or cool on a cookie rack and store in an air tight container (very moist).