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!
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!
Kelly let me share her recipe for Chocolate Ohs and I think you’re going to love them! 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!
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!
Recipe used with permission from Everyday Grain-Free Baking .
Save RecipeIngredients
- 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
- In a small bowl, combine the almond flour, baking soda and salt.
- 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.
- Add the dry ingredients to the wet and mix well to combine. Chill the dough for 30 minutes in the fridge.
- White the dough is chilling, preheat the overt o 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.
- 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.
- 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.
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