Double Chocolate Chip Cookies.

If you’re like most women, you’re totally smitten with chocolate. People have been obsessing over this comfort food for thousands of years (the Mayans considered cocoa a cure-all and the Aztecs used it as money). And all that obsessing has yielded some pretty surprising studies—and findings.

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These cookies with crunch edges and a soft, chewy center will immediately put you in antioxidant overdrive .

Good news: the recipe is dairy free, gluten-free, healthy and vegan.

Double Chocolate Chip Cookies.

Ingredients:

1 cup coconut oil

1 cup coconut sugar

1/3 cup unsweetened applesauce

1/2 cup cocoa powder

1 tsp sea salt

2tbs pure vanilla extract

1 1/2 cup brown rice flour

1/4 cup flax meal

1tsp baking soda

1,5 tsp xantham gum

1 cup vegan chocolate chips

1. Preheat the oven to 325F. Line 2 baking sheets with parchment paper.

2 . In a medium bowl, mix together the oil, coconut sugar, applesauce, cocoa powder, salt and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

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3. Scoop the dough onto the prepared baking sheet, spacing the portion 1 inch apart. Gently press each with the hell of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes.

The finished cookies will be crisp on the ages and soft in the center.

4. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.

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The recipe is from the book “BabycakesBy Erin McKenna.

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Raw Carrot Cake.

Carrot cake is one of my favorite cakes. Honestly, I’ve never made it before. I usually have it from the bakery or Whole Foods. Many people’s favorite part of the cake is frosting, but it is so hard to find the carrot cake with the good frosting. Most of the times, I just scoop the frosting off the cake and eat the plain cake, because it doesn’t taste good to me.

Carrot cake sounds like healthy dessert, but using the butter, sugar, white flour in it does not make it healthy at all.

Trying to be creative with healthy cooking and trying different combinations, I came up with the raw carrot cake recipe.

This cake is nothing fancy, but is really easy to make and has suprisingly delicious flavors melting in your mouth.

I did it only once, but it was a hit at house. Sophia and my hubby were fighting for the last piece:) I couln’t be happier: two loving ones fight for healthy food.

Raw Carrot Cake.

1 cup pitted dates, soaked in warm water for 15 minutes

1 large or 2 small apples( I used Golden Delicious)

1/4 cup of water

1tbs lemon juice

1tsp vanilla extract

1tsp ground cinnamon

1/2tsp of nutmeg

1/4tsp sea salt

1 pound shredded carrots( I got the fresh ones at the Farmers Market)

3/4 cup coconut flour

walnuts

Frosting:

3/4 cup cashews or macadamia nuts soaked in the water for 3-4 hours and drained ( I used cashews)

1/2 cup almond or coconut milk

1tsp lemon juice

10 drops of Stevia or any other sweetener

Combine the drain dates, apple, water, lemon juice and vanilla in food processor and blend it until fairly smooth.

Add the cinnamon, nutmeg and salt and blend again.

Mix the shredded carrots with the mixture from the food processor and stir well.

Add the coconut flour and stir until the batter is combined and uniform. Set the batter for 10 minutes to allow the coconut flour to absorb the liquid mixture. Add some chopped walnuts.

Put the batter in the rectangle form, pressing it firmly and evenly, and freeze for 4 hours. After it firmed up, cut it half, making two layers of cake.

Frosting.

Combine the drained cashews, milk, lemon juice, stevia in a high speed blenderand blend until completely smooth.

Place one half of the cake on the plate and frost the top only with the frosting. Carefully place the other cake half on top, and use the rest of the icing to frost the top of the cake.

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Refrigerate overnight, or until ready to serve.

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