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January 27, 2015

Chocolate Ohs (Grain-Free, Paleo) and Everyday Grain-Free Baking

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My friend Kelly let me share her recipe for Chocolate Ohs and I think you’re going to love them!

When you take a bite of these delicious chocolate cookies, you're going to say 'Oh!' Filled with a dairy free white frosting, they are simply amazing!
My sweet friend Kelly from The Nourishing Home has released a fantastic new cookbook titled Everyday Grain-Free Baking. This book includes all the basics in one place: Easy Everyday Bread, Garden Herb Crackers, Blueberry Lemon Scones, Raspberry Crumble Bars, pies, cakes and more!

Book Cover EverydayGrainFreeBaking
The recipes are simply laid out and my kids have enjoyed loads of fun baking from this book. If you’re new to a grain-free lifestyle and looking for a book with bakery staples, I recommend you add Everyday Grain-Free Baking to your collection!

Everyday Grain-Free Baking I
These Chocolate Ohs are incredible. Two grain-free chocolate cookies are sandwiched around a dairy-free (and delicious!) white frosting. I made these for some friends the other night and everyone said “Oh!” when they bit into the sweet cookies. She’s right; they really are Chocolate Ohs!

Everyday Grain-Free Baking II If you’d like a chance to win Kelly’s new cookbook, click over to Instagram, where we’re having a giveaway for the next 48 hours. Just tag a friend in the comments on Instagram to enter!

When you take a bite of these delicious chocolate cookies, you're going to say 'Oh!' Filled with a dairy free white frosting, they are simply amazing!

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Chocolate Ohs (Grain-Free, Paleo)

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Recipe used with permission from Everyday Grain-Free Baking.

  • Prep Time: 55
  • Cook Time: 15
  • Total Time: 1 hour 10 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 scant teaspoon Celtic sea salt
  • 1/4 cup unsalted butter or palm shortening
  • 2 tablespoons coconut oil
  • 1/2 cup plus 1 tablespoon coconut sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 large egg white
  • For the filling:
  • Use this recipe

Instructions

  1. In a small bowl, combine the almond flour, baking soda and salt.
  2. In a large mixing bowl, add the butter (or palm shortening), coconut oil, coconut sugar, cocoa powder and vanilla. Using a standing mixer or electric hand mixer, blend together until smooth and creamy. Then mix in the egg white until well incorporated.
  3. Add the dry ingredients to the wet and mix well to combine. Chill the dough for 30 minutes in the fridge.
  4. White the dough is chilling, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Once the dough is chilled, scoop out 1 rounded tablespoon and roll it into a ball. Place each dough ball onto the parchment-lined baking sheet at least 2″ apart. Use the palm of your hand to slightly flatten each cookie into a circle.
  5. Bake for 8-10 minutes, until lightly browned along the edges. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  6. Once the cookies are completely cool, spoon a small amount of the filling onto half of the cookies and top with another cookie to make a sandwich. Enjoy immediately, or wrap individually and store in the fridge or freezer. Cookies will keep in the fridge for 3-4 days and in the freezer for up to 1 month.

Keywords: chocolate ohs

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Filed Under: Baking, Cookies, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Gluten Free Recipes, Grain Free Recipes, Holiday, Kids and School Lunches, Paleo Recipes, Uncategorized | 10 Comments

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10 Comments

  1. Rachael @ Love Yourself Green

    January 27, 2015 at 11:30 am

    These look so yummy!!!! Actually, all of the food looks great! I'm heading over to enter.
    to Rachael @ Love Yourself Green" aria-label='Reply to this comment to Rachael @ Love Yourself Green'>Reply to this comment
  2. karen

    January 27, 2015 at 12:23 pm

    These look amazing and Matt wants them now! Shucks, I have everything but the coconut butter for the frosting. Any suggestions of a substitution? Can I use regular butter?
    to karen" aria-label='Reply to this comment to karen'>Reply to this comment
    • Deliciously Organic

      January 29, 2015 at 12:24 pm

      Butter wouldn't really work for these. You could just make a simple white frosting, or if you're feeling like a treat, use some organic powdered white sugar with milk. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Angela @ Food Angel

    January 27, 2015 at 2:00 pm

    Wow...gorgeous photos! I need to try a new cookie recipe, too-thanks! The girl scouts are killing me with all their tempting treats right now!! ;-)
    to Angela @ Food Angel" aria-label='Reply to this comment to Angela @ Food Angel'>Reply to this comment
  4. Kelly

    January 27, 2015 at 4:19 pm

    I saw the sneak peek photo on Instagram yesterday and knew I would make these as soon as you posted them. They're delicious. Not extra sweet, light and airy with a slight crunch, but still soft and chewy. My 3 year old was too impatient to wait on the filling so I scooped a bit of coconut ice cream into them and they we're a hit. Thanks for sharing the recipe. The only change I made was to scoop 1/2 Tbsp balls to make the mini size since a full Tbsp spread into large cookies while baking the first tray.
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
  5. Cammy

    April 4, 2015 at 9:17 am

    Made these with organic raw cane sugar vs. coconut sugar because my son has a fructose intolerance on top of Celiacs and they turned out great! Just so people know they can substitute if needed. And we splurged for Easter and made some organic cream cheese frosting for the filling:) Delicious!! Thanks for all the great recipes!!
    to Cammy" aria-label='Reply to this comment to Cammy'>Reply to this comment
  6. Katie

    May 24, 2015 at 9:23 am

    These sound delicious! Do you think that the baked cookies could hold up as pie crust when ground and with the addition of some fat and sugar to bind? Much like an oreo cookie crust or graham cracker crust for a cream pie? Thanks :)
    to Katie" aria-label='Reply to this comment to Katie'>Reply to this comment
    • Carrie Vitt

      May 26, 2015 at 7:16 am

      I haven't tested it as a pie crust, but here are some pie/pie crust recipes that you might find helpful: https://deliciouslyorganic.net/search/?q=pie
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  7. Heather

    April 15, 2021 at 4:26 pm

    Do you have any substitutions for almond flour? Allergic to almonds I usually use hazelnut flour. Thank you.
    to Heather" aria-label='Reply to this comment to Heather'>Reply to this comment
  8. Carol L

    April 15, 2021 at 10:58 pm

    How many does this recipe make?
    to Carol L" aria-label='Reply to this comment to Carol L'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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