These Gluten-Free Chocolate Chip & Pecan Cookies Are To Die For!

Choc. chip 1

Over the years I have made MANY batches of terrible cookies. Just ask my family! At one point, one of my little darlings even nicknamed me, “The Cookie Killer!” The cookies were either too dry, not cooked in the middle, tasted like banana puree, etc. The list goes on…

Fortunately, I kept looking because I’ve come across some great recipes! This is one of them. These cookies taste amazing AND they don’t send your blood sugar levels spiraling out of control. Not only do they taste great and keep your blood sugar levels in check, the texture is really wonderful… Give them a try and let me know what you think!

This recipe has been adapted from Elana Amsterdam’s, “Paleo Chocolate Chip Cookie” recipe. I added the roasted pecans! You should check out her site, it’s amazing:

Gluten-Free Chocolate Chip & Pecan Cookies


½ C. Pecans, roasted, chopped & cooled (Broil them in the oven for a couple of minutes.)

2 C. Blanched Almond Flour

½ Tsp. Salt

½ Tsp. Baking Soda

½ C. Butter, room temp. OR 1/2 C. Coconut Oil, room temp.

1 Tbs. Vanilla

½ C. Maple Syrup

½ C. Dark Chocolate Chips


Roast the pecans and set aside to cool. Mix dry ingredients and set aside. Mix wet ingredients, and then add in the dry ingredients, adding the pecans and chocolate chips last. Mix well.

Scoop 1-Tbs. balls of dough onto lightly oiled cookie sheet. I like to warm my cookie sheet in the oven for a few minutes first. Press the dough down gently.

Bake at 350 degrees, for approximately 10 minutes.

Choc. chip 2

Cool on pan for about five minutes and then transfer to a rack and cool for about 10 more minutes. Enjoy!

Beat the Treats- Holiday Health Challenge

Beat the Treats pic

Around this time of year, I have a tendency to be less picky and more apt to “try” treats that are offered to me, even when I’m not hungry and they’re not that good! This is when I know I need to get more serious about my health. Sugar escalates health problems, feeds cancer, and basically wreaks havoc on our systems. We KNOW this but tend to whisk these facts to the back of our minds when double chocolate brownies are available!

To squelch these sugar cravings, we need to reduce our sugar intake, set a reachable goal, and have a prize waiting at the end.

Come join my “Beat the Treats- Holiday Health Challenge!” You know you’d feel so much better at the end of year, with more energy, less inflammation, and most likely, less pounds on your body!

Beat Treats Rules

1: Join the challenge by commenting on this blog post, by commenting on the “Beat the Treats” Facebook post at, or private messaging me on Facebook.

Sign up before: October 1, 2015

Challenge ends: January 1, 2016

2: Starting October 1st, consume no more than one treat per week. This includes: white sugar, sweets, treats & deserts. (Major holidays or personal birthdays are free days, if you want them.) Replace the bad stuff with food that is good for you: Fruit, veggies, whole grains, etc.

fruits & veggie pic

3. Decide how you’re going to reward yourself. I’ve decided on a certain amount of massage time, by my favorite massage therapist. Choose something that motivates you and put a little money away each month so you’re ready to purchase your reward, guilt free. Figure out what a “mess-up” will cost you and be ready to deduct that from your reward, if need be. Give yourself a little room to make a mistake or two.

4. Let us know how you’re doing each Thursday by commenting on the weekly “Beat the Treats” update posts at

Now have some FUN with this! Make sure that your one desert each week is worthy of being the one and only. (I’ll be posting recipes for a few of these!)  Also, ENJOY how your body feels when it isn’t consuming sugar several times a day. I hope you feel great! Good luck! healthy life sign

Waffles- Light, Crispy, Gluten-Free Awesomeness


Sunday mornings at our house usually begin with these crispy, delicious, homemade waffles! I try to stay away from feeding my family much gluten, even the kind in freshly ground whole wheat, because my body doesn’t do well on it. When I bake, it’s almost always with gluten free ingredients.  Not always, but mostly… Hence, I put forth great effort into making things taste better without gluten.  Of course, this usually requires a bit of work!

Waffle Ingredients:

4 C. Gluten Free Flour- (2 c. Brown Rice, 1 c. Quinoa, 1 c. Almond Flour -I change up the combo sometimes!)

4 C. Unsweetened Coconut Milk (Drinking Kind)

2 Eggs

2 Eggs Substitute (I use 2 Tbs. of GSG Life’s Sprouted, Ground Flax & 6 Tbs. Water)

½ C. Coconut Oil

1 Tbsp. Fresh Lemon Juice

2 Tsp. Baking Soda

1 ½ Tsp. Vitamin C Crystals

1 Tsp. Salt

2 Droppers-full of Liquid Vanilla Stevia


In a high-powered blender (I use a BlendTec), combine the brown rice and quinoa and blend it until it’s a fine flour.  This usually takes about 90 seconds. Add blanched almond flour to the mix. Keep in mind that homemade almond flour isn’t fine enough.


Add the eggs and the egg substitute. I LOVE to use GSG Life’s Sprouted Ground Flax as an egg substitute when baking.  Just use 1 Tbs. of flax with 3 Tbs. water for each egg you want to sub out. I like to do half of the amount in this recipe but you could do more. If you’d like to order some, go to:  The flax supplies a healthy dose of omega 3’s, which are important for your brain and heart health, and it has a two-year shelf life. It also doesn’t need to be refrigerated.

 Flax PDF

Add the remaining ingredients.  You can buy Vitamin C Crystals at most health food stores. I like the Bluebonnet brand.


Mix everything up until well blended. Poor into a HOT waffle maker and cook for about five minutes. Since each waffle maker is different, watch the first one closely and figure out how much time works best for yours.

Blender batter

I recently bought a waffle maker that works great. It’s the Hamilton Beach 26020 Belgian Style Waffle Maker.  It makes four perfectly sized rectangles, which means four people get breakfast at once.  PLUS, these waffles freeze really well and fit into a toaster perfectly, when you’re ready to reheat them.  I always make extra to freeze because I use them as gluten-free toast too!

 waffle maker

I hope you enjoy this recipe as much as my family has! Let me know how it goes…