Healthified Chocolate Chip Cookies

Hey friends!! Happy Monday. I am SO SO excited to share this with you. I have been wanting to make the perfect "healthified" Chocolate Chip Cookie recipe for a while and I have finally perfected it!! These little cookies are made with a gluten-free oat flour, coconut sugar and coconut oil (amongst other things) which means they have NO butter, NO gluten, no dairy and NO guilt! HECK YES!

I could not stop eating these. They. Are. Dangerous. These little guys are crispy on the edges and soft and pillow-y on the inside. You must must must try!!



1/2 Cup coconut oil, melted and cooled

1 egg, at room temperature

1 teaspoon butter emulsion/extract

1+2/3 Cup Gluten-Free Oats, pulsed to a flour

1/4 Cup coconut sugar + 1 Tablespoon raw honey OR 1/4 Cup dark Brown Sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 Cup dark chocolate chips/chunks



1. Preheat your oven to 325F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a stand mixer with a paddle attachment OR a large mixing bowl, mix together the coconut oil, egg and butter emulsion/extract. In a separate bowl, blend together the oat flour, coconut sugar, honey, baking soda and salt. NOTE** If you choose to use brown sugar, add it now in place of the coconut sugar and honey. Add the flour mixture to the oil mixture and mix until combined. Dough will be wet. Then fold in the chocolate chips with a large spoon.

3. Using a Tablespoon sized scoop, scoop up dough and place each ball 2 inches apart on the baking sheet. Lightly press down on each cookie. These cookies do not spread! 

4. Bake for 8-11 minutes, or just until they are lightly browned. Once they are done, remove from the oven and let cool on the baking sheet for at LEAST 5 minutes. Then transfer to a wire rack to let them cool completely. 

Makes 20-22 Tablespoon sized cookies. 

Chocolate Chip Drop Scones

Well it's Sunday again! I hope you all had a great week and that you spend your Sunday relaxing... And making scones! 

You know what makes everything better? Chocolate. Proven fact. So I decided t make some chocolate chip drop scones. Yum! I have been experimenting with my scone recipe and have found that when I use sour cream I get the best result. They always come out fluffy in the middle and slightly crispy and crunchy on the edges.    If you were going to a family brunch today or sometime this week, I strongly suggest making these and bringing them. Your family will love them!


2 Cups all purpose flour

1/2 Cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick (1/2 Cup) cold salted butter, cut into cubes

1 egg

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 Cup semi-sweet chocolate chips


Coarse sugar for dusting


1. Preheat the oven to 350F. Line a baking sheet with parchment paper or a Silpat and set aside.

2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt until combined. Add cubed butter and cut it into the flour mixture using two knives, your hands or a pastry cutter until the butter is in pieces no bigger than the size of a pea.

3. In a separate bowl, mix together the egg, sour cream and vanilla extract until smooth. Add the wet mixture to flour mixture and fold with spatula until just combined. Then add the chocolate chips and toss together a few times, making sure you don't over-mix. Dough should be slightly sticky. Using a large spoon or a large ice cream scoop, place scoops of dough onto your prepared baking sheet about 3 inches apart. Sprinkles with coarse sugar and bake 15-18 minutes or until golden brown. Remove from the oven and let cool on the baking sheet for at least 3 minutes. Transfer to a wire rack to let cool completely. Store in an airtight container. Makes about 8 large scones. 

Nutella Oatmeal Cookie Sandwiches

I could not be more excited that Christmas is coming up. I see people ice skating at ice rinks, christmas trees are being sold, and the weather is... in the 70's. Oh, LA.

Well every year I make boxes and boxes of cookies to give away for family and friends just before Christmas. Throughout the year I experiment with TONS of cookie recipes that can potentially be put in these boxes and sent off to the bellies of loved ones. Therefore, I must have deeeelicious cookies to send out because I love my friends and I do not want them eating burnt or dry cookies. It's like, the rules of feminism.

  Here is one of my all-time favorite oatmeal cookie recipes. Stuffed with Nutella, of course. I have tried so many oatmeal cookie recipes and I was never truly happy with the outcome- until now! I had learned that you can get a very different texture when you use different types of oats. Did you know that? I tried everything from oat flour, instant oats, thick/thin old fashioned rolled oats until I was left with a cookie that made me swoon! These chewy and buttery-tasting cookies have the perfect flour-oat-sugar-butter ratio and the Nutella inside makes them to-die-for!

If you're making cookies for friends and family this year, I strongly suggest you try out these bad boys. 

Recipe makes 24 cookies or 12 cookie sandwiches. 


1 Cup (2 sticks) salted butter, room temperature

1+1/4 Cup dark brown sugar, packed

3/4 Cup granulated sugar  

2 large eggs, room temperature

1 teaspoon vanilla extract  

2 Cups all purpose flour

1/2 Cup old fashion rolled oats

1+1/2 Cup instant oatmeal  

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 jar Nutella (you will use about 1/2-3/4 cup total)  



1. Preheat your oven to 350F. Line a cookie sheet with parchment paper or Silpat. Set aside.  

2. In a stand mixer with a paddle attachment or in a large mixing bowl, cream together the butter and sugars until smooth. Add the egg and vanilla extract and mix until combined, scraping down the sides as needed. 

3. In a separate bowl, mix together all of the dry ingredients- flour, old fashion and instant oats, cinnamon, baking soda, baking powder and salt. Then, add the wet mixture into the dry mixture and mix until a dough is formed. 

4. Using an ice cream scoop, a spoon or your hands, shape the dough into small balls (about the size of a walnut: 1-2 heaping Tablespoons) depending on your preference. Place the balls 3 inches apart and bake for 8-10 minutes, depending your oven. They should be a very light golden brown around the edges and have puffed up completely. Then remove from the oven and let cool on the cookie sheet for at LEAST 5 minutes. These cookies are very soft and fragile when right out of the oven. They need time to firm up! Let cookies cool completely.


5. Using a spoon or a knife, spread about 1 Tablespoon of Nutella in between two oatmeal cookies to form a sandwich. Continue with the rest of the cookies- you should have about 12 cookie sandwiches in total. 

Red Velvet Cake With Cream Cheese Frosting

Cheer up your rainy day blues with a Red Velvet Cake from scratch!

This cake is amazingly moist with a light and fluffy frosting that is sure to make anyone smile. In this cake batter, I use vinegar, cocoa powder and coffee (yeah, I said coffee!) The vinegar gives it a slightly tangy, "true red velvet" flavor while the coffee enhances the rich cocoa powder flavor so it is packed full of chocolate-y, velvety amazingess. 

Actually, did you know red velvet cakes were originally made with beets which is what gave them such a rich red-ish color? Say what!? That's crazy talk!! and one day I hope to make a cake like that.. But for now, I give you this perfect cake made with red food coloring.  Go ahead, try to resist it. 


For the red velvet cake:

1 Cup vegetable or canola oil

1 Cup buttermilk OR plain yogurt 

2 eggs, at room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

2 Tablespoons red food coloring

2+1/2 Cups all purpose flour

2 Cups granulated sugar

1 teaspoon salt

2 Tablespoons unsweetened cocoa powder (I used Trader Joes brand)

1/3 Cup strong, hot coffee


For the cream cheese frosting:

1 8oz container of cream cheese frosting, at room temperature

1 stick (1/2 Cup) salted butter, at room temperature

1 teaspoon vanilla extract

6 Cups powdered sugar, measured carefully

2-3 Tablespoons milk



For the cake:

1. Preheat your oven to 325F. Grease two 8-inch pans and set aside.

2. In a stand mixer with a paddle attachment, mix together your vegetable oil, buttermilk and eggs just until combined. Then add in the vinegar, vanilla extract and food coloring and mix again until combined. 

3. In a separate bowl, whisk together the flour, sugar, salt and cocoa powder. Slowly pour the wet ingredients from the stand mixer into the dry ingredients in your separate bowl. Whisk together just until smooth (making sure not to over-mix!) Once they are just combined, slowly add the hot coffee while whisking. 

4. Pour the batter evenly into the 8-inch pans and place on the center rack of your oven. Bake for 35-40 minutes, depending on the strength of your oven. Check by inserting a toothpick into the middle of a cake. If it comes out clean, it's done! Remove from the oven and let cool.


For the cream cheese frosting:

1. Whisk together the cream cheese and butter until smooth. Add the vanilla extract and whisk away! Then, slowly add about half of the powdered sugar, then add 2-3 tablespoons of milk (depending on how stiff/runny you liked it) mix, and then add the rest of the powdered sugar. Whip for at least 3-4 minutes! This allows air to get into the frosting and it tastes much better! Once your cake is completely cooled, frost it and you're done! 


NOTE** The reason I add coffee is to enhance the cocoa powder, like I do in my Chocolate cake recipe HERE

Also, it is important to alternately add the powdered sugar and milk because it makes it a heck of a lot easier- if you add all of the milk at once, it gets everywhere and creates a big mess. Yikes!

Lastly, if you want to make cupcakes, fill the liners 3/4 full and bake them for about 16-20 minutes (also depending on the strength of your oven. The toothpick tells all!!)