chocolate chip Archives - A Calculated Whisk

Peanut Butter Chocolate Chip Oatmeal Cookies

May 17, 2019 By Becky 4 Comments

These dairy-free, gluten-free peanut butter chocolate chip oatmeal cookies are easy to make in one bowl and hard to stop eating!

I’m finally sharing the cookies I’ve been making over and over again since shortly after Madeline’s birth. These peanut butter chocolate chip oatmeal cookies are dairy free, gluten free, and super simple to make. If you don’t like or can’t have peanut butter, they’re also amazing with cashew butter, and I bet other nut and seed butters will work, too.

While I wouldn’t call these health food, they do have good amounts of fiber, protein, and healthy fat. As a nursing mom, I love these because the oats help keep my supply up. However, these are not actual lactation cookies since they don’t have anything funky like brewer’s yeast or other ingredients not found in normal cookies that make you raise your eyebrows a little.

Easy Grain-free Skillet Cookie

September 8, 2018 By Becky 14 Comments

Easy Grain-free Skillet Cookie

This gooey grain-free skillet cookie is super easy to mix up right in the pan–no bowl required! What are you waiting for?

Something about September makes me crave chocolate chip cookies. It still feels a bit early for apples and pumpkins, but something warm and sweet and chocolatey sounds about right. If you feel the same way, this easy grain-free skillet cookie will be just the ticket.

The best thing about this skillet cookie, other than how wonderful it tastes (especially with a scoop of vanilla ice cream on top), is how simple it is to make. You don’t even need a bowl–we’re doing everything right in the skillet, with one spatula or mixing implement of your choice.

Matcha Mug Cake

March 17, 2015 By Becky 17 Comments

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Matcha Mug Cake (Paleo, Gluten-free) | acalculatedwhisk.com

You’re less than ten minutes away from a scrumptious, grain-free matcha mug cake! It’s paleo friendly, dairy free, and sweetened with honey or maple syrup.

Happy St. Patrick’s Day! I made you a matcha mug cake. It’s not at all Irish, but at least it’s green!

I was excited to make something green for St. Patty’s Day, but I don’t like to use artificial coloring in my food. Since I had my heart set on making a dessert, using spinach or kale as coloring agents didn’t seem very appealing. Matcha was the perfect solution.

Ingredients for Matcha Mug Cake (Paleo, Gluten-free) | acalculatedwhisk.com

If you haven’t discovered matcha yet, I highly recommend it! It’s just very finely ground green tea leaves, so it has a bit of caffeine and all the great antioxidants contained in green tea. The flavor is hard to describe, but it’s exotic and a bit earthy. Matcha is delicious on its own in desserts, but also pairs well with chocolate. I’ve made this matcha mug cake with and without chocolate chips and still can’t decide which one I prefer.

Chocolate Chip Cookies (Paleo, Gluten-free)

July 20, 2013 By Becky 2 Comments

This is it! My new favorite chocolate chip cookie recipe. Even if I weren’t doing a month of paleo, I would still make these. They are SO good–a little chewy, super chocolaty, not too sweet, with a good dose of vanilla. In other words, perfect.

Several months ago, my friend Audrey emailed me a recipe for chocolate chip cookies with almond flour, which she said she liked better than the real thing. I was a little skeptical, but finally tried it. The cookies were delicious, but the recipe had no egg, and I found that the cookies fell apart easily and were a little too flat. I tried again with a couple of eggs, which resulted in much sturdier cookies that were also delicious, but very cakey.

Hoping to strike a balance between too cakey and too flat and fall-aparty, I tried a third time. As often happens, the third time was the charm! I hope you make these cookies. You won’t miss the flour or the sugar (and they don’t taste like honey). They are really easy to make, and not that bad for you! Do it!

Note: the main reason I chilled the dough here is because I wanted to leave the kitchen before I started preheating the oven (it’s 100 degrees today!). So, you can stay mostly cool and still make these cookies. Try them! You know you want to.

Ingredients (makes about three dozen small cookies):

8 tablespoons grass-fed butter
1/2 cup honey
1 and 1/2 teaspoons vanilla
Scant 1/2 teaspoon salt
1 egg
1/4 teaspoon baking soda
3 cups almond flour
7 ounces bittersweet chocolate, chopped (paleo chocolate exists, but I couldn’t find any…so technically my cookies are just ALMOST paleo)

In a large bowl, cream the butter with a fork until smooth. Add the honey, vanilla, and salt and stir until very smooth, then add the egg and stir to incorporate. Add the baking soda, almond flour, and chocolate chunks and stir until combined. Refrigerate the dough for up to 30 minutes if possible.

Preheat the oven to 350 and line 3 baking sheets with parchment paper (or if you don’t have three, like me, bake in batches–just be sure to let the cookie sheet cool between batches). Scoop tablespoon-sized balls of dough onto the sheet, flattening them a little if you like a flatter cookie. They don’t spread much while they bake, and will be adorably domed if you leave them alone, but I flattened some because I am planning to make ice cream sandwiches.

Bake for 8-10 minutes, until golden brown on top but not burned on the bottom. The cookies will be unstable, and need to cool on the pans for at least five minutes. After that, carefully transfer them to a rack to cool completely.