Chocolate Chip Cashew Cookies: Gluten Free

Gluten Free Chocolate Chip Cashew Cookies | The Happy Housewife

I love recipes that have only a few ingredients because it means I almost always have all the ingredients I need in my house.

Last week I received several jars of Jif® Almond & Cashew Butter. While these butters are delicious on crackers, fruit (think sliced apples with almond butter – yum!), and toast, I thought it would be fun to take one of our favorite cookie recipes and modify it to use with cashew butter, since my family loves cashews. 

The result is a six ingredient cookie that can be made in about 20 minutes. Oh and it’s also gluten-free, so it’s a great dessert to take to your next party that everyone can enjoy.

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Gluten Free Chocolate Chip Cashew Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This is a great simple recipe that can be made quickly.
Ingredients
  • 1 cup Jif® Cashew Butter
  • 1 cup milk chocolate chips
  • 1 egg
  • ¾ cup white sugar
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
Instructions
  1. Mix together all the ingredients except the milk chocolate chips.
  2. Add in the chocolate chips.
  3. Drop onto a parchment lined baking sheet.
  4. Bake at 350 degrees for 10 minutes. (May take longer)
  5. Remove from the oven when the cookies are golden brown.
  6. Allow to cook for another 3-5 minutes on the baking sheet.
  7. Cool on a wire rack - or eat them when they are still gooey and warm.

gluten free chocolate chip cashew cookies

Other ways to enjoy Jif® Almond & Cashew Butters.

  • Spread on fruit (apples, bananas)
  • Dip for pretzels
  • Spread on English muffin or bagel
  • Dip for celery or carrots
  • Mix in oatmeal
  • Mix in smoothie

This post is a sponsored partnership with Jif®. All opinions and chocolate chips are mine. 


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Paleo Raspberry Ice Cream with Chocolate Sauce

Paleo Raspberry Ice Cream with Chocolate Sauce at The Happy Housewife
By contributing writer Tessa

Summer means ice cream, and there is no reason you can’t enjoy something cold and refreshing if dairy is out for you!  My kids LOVE ice cream, so creating luscious dairy-free variations has been a fun project in our household.  This paleo raspberry ice cream with chocolate sauce takes advantage of berries that proliferate in the summer months.  You can also change the berries out for something you have on hand or that you find in the farmers markets.

I have added balsamic vinegar to this ice cream, and while it’s totally optional, somehow the tart berries and the vinegar really compliment each other.  Weird culinary magic! And if you enjoy pumpkin, I have a delicious paleo & vegan pumpkin ice cream.

Sweetness in a preferential thing, so taste and add more or less to your liking.  Enjoy!
Paleo Raspberry Ice Cream with Chocolate Sauce at The Happy Housewife

Paleo Raspberry Ice Cream w/ Chocolate Sauce
Serves: 8
 
Ingredients
For the Ice Cream
  • 2 cans full-fat coconut milk (or half and half)
  • 2 generous cups fresh or frozen raspberries (strawberries would be great too!)
  • ½ cup honey or real maple syrup (I replace about half with ⅛ tsp. Nu Naturals Clear Liquid Stevia)
  • 1 tablespoon vanilla extract
  • 2 teaspoons balsamic vinegar (optional)
  • 1 tablespoon gelatin softened in 4 tablespoons hot water or ½ teaspoon guar gum (this helps keep the ice softer and more easily scoopable) (optional)
For the Chocolate Sauce
  • 1½ cups dark chocolate pieces (I use Enjoy Life Dark Chocolate Chips)
  • 2 tablespoons ghee, preferred butter, or coconut oil
  • 2-3 tablespoons any milk (I use coconut milk)
  • ⅛ teaspoon sea salt
Instructions
  1. In a blender or food processor, place all ice cream ingredients and blend until smooth. If seeds are an issue, you can always strain the mixture through a fine mesh sieve.
  2. Taste and adjust sweetness if necessary.
  3. Pour into an ice cream maker and follow manufacturers instructions. I use Cuisenart's Ice Cream Maker and have been very happy with it.
  4. While the ice cream freezes, prepare your chocolate sauce.
  5. Melt the chocolate, butter, and milk in a microwave safe bowl. Start with 1 minute. Check and see if about half of the chocolate has melted with a swirl of a spoon. If not, add time in 30 second increments. Once the chocolate is about ½ -2/3 melted, continue stirring until the heat from the rest melts it all and the chocolate is smooth and creamy.
  6. Stir in the salt, to taste.
  7. Once your ice cream is ready, drizzle the warm chocolate over the tart ice cream and enjoy!

Paleo Raspberry Ice Cream with Chocolate Sauce at The Happy Housewife

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How to Make Brown Sugar from White Sugar

How to Make Brown Sugar from White Sugar | The Happy HousewifeBy contributing writer Andrea Green

Did you know it is quick and easy to make brown sugar from white sugar?

This is a recipe you will want to bookmark, pin, or print out. That way, when you find yourself in the middle of making something like Baked Banana Split Oatmeal, and you go to get the brown sugar only to find that  (horrors!) you are out, you can make your own.

There are only two ingredients needed to make brown sugar: white sugar and molasses. How much molasses you add to the white sugar determines whether you have light brown sugar or dark brown sugar.

Although you can interchange light and dark brown sugar in a recipe, they do taste different, and it will effect the outcome of the taste of your recipe.

If you have a food processor, that is what I used to make my brown sugar from white sugar. However, this can also be made using a mixer. Either of them will work to thoroughly incorporate the molasses into the sugar.

How to Make Brown Sugar From White Sugar
 
Ingredients
  • 1 cup white sugar
  • 1½ tablespoons to 4 tablespoons molasses
Instructions
For Light Brown Sugar
  1. To one cup white sugar add 1½ tablespoons molasses and add to the work bowl of a food processor. Pulse the sugar several times. Scrape down sides and pulse until the molasses is well incorporated.
For Dark Brown Sugar
  1. To one cup white sugar add 4 tablespoons molasses and add to the work bowl of a food processor. Pulse the sugar several times. Scrape down sides and pulse until the molasses is well incorporated.
Notes
A blender can be used instead of a food processor.

 

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No-Bake Key Lime Pie (Paleo)

No-Bake Key Lime Pie (Paleo) | The Happy Housewife
By contributing writer Tessa

This No-Bake Key Lime Pie is a perfect dessert for those days that you do not feel like turning on your oven!  It has bright, fresh flavor and is super easy to whip together! It also uses good-for-you ingredients.  Have fun with the crust. Any pre-baked tart crust will do, so just use your favorite.  In this recipe I have included a raw crust to keep the whole recipe out of the oven.

Impress someone today!

No-Bake Key Lime Pie (Paleo) | The Happy Housewife

No-Bake Key Lime Pie (Paleo)
Recipe type: Dessert
 
Ingredients
For the Crust
  • 1 cup raw almonds (or any raw nuts)
  • 1 cup unsweetened shredded coconut
  • ¼ cup honey
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • Zest of one lemon
  • Optional: stevia to taste ( I used 5 drops)
For the Filling
  • 1 cup raw cashews, soaked a minimum of one hour, longer is great! Macadamia nuts work well too.
  • ½ cup coconut oil
  • ⅓ cup full fat canned coconut milk or homemade thick and creamy nut milk
  • ⅓ cup lime juice
  • ¼ cup honey ( I replace half with liquid stevia equivalent)
  • 2 teaspoons vanilla
  • Grated zest of 1-2 limes (Essential to the lime flavor. Don't leave it out!)
  • ⅛ teaspoon salt
Instructions
  1. For the crust, process almonds in a food processor until you have meal/flour consistency.
  2. Add remaining crust ingredients and pulse until well blended. You should be able to press the mixture together into a crust. Add more honey/lime juice if necessary.
  3. Press into greased individual tartlet pans or muffin tins, or make them into a bar using an 8 x 8 pan, or a pie pan.
  4. For the filling, process all ingredients until silky smooth (multiple minutes) in your food processor or high powered blender
  5. Taste and add more sweetener if you prefer, or more lime!
  6. Spread into the awaiting crust, and refrigerate until set and ready to eat.
Notes
If you have leftover filling like us, we sandwiched the creamy filling in between two Kinnikinnick Gluten Free Graham Crackers, Smoreables. I called them "Ice Cream Sandwiches" for my kid's sake. Can you imagine a chocolate version oozing amongst these...yum!!

 

No-Bake Key Lime Pie (Paleo) | The Happy Housewife

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