Twelve Days of Gluten Free Cookies | Dark Chocolate Chunk Eggnog Cookies (Day 1)

The 2018 Twelve Days of Gluten Free Cookies Campaign

Can you you believe it’s that time of the year again! Only twelve days until Christmas 2017. I swear the times seems to fly by, especially when you are having lots of fun or in my case putting in lots of long hours working, writing, blogging and being chronically ill 🙂

I promise to share all that’s been happening over the last few months with you very soon. Im the meantime, let’s kick off our 2018 Twelve Days of Gluten Free Cookies Campaign

Let’s Review

Every day for the next twelve days we will feature a gluten free cookie recipe. Many of them will be originals but a few will be pinterest favorites and a few tried and true classics featured here on the blog or in my personal recipe collection. As far as I’m concerned, cookies make life sweeter and better. I’ve blogged about my love of eating cookies (notably chocolate chip) and it’s my hope that you like, love, share, and most importantly bake the cookies that made this year’s countdown.

Dark Chocolate Chunk Eggnog Cookies


1 cup + 2 tablespoons gluten free all purpose flour

1/2 cup + 2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt + 1/4 teaspoon nutmeg
6 tablespoons earth balance
1/4 cup Silk “Nog”
1 egg yolk
1/2 teaspoon vanilla extract
1 cup Enjoylife Mega Chocolate Chunks


  1. Preheat oven to 300 degrees F. Line a baking sheet with a silpat
  2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
    Using an electric mixer, beat the earth balance and sugar on medium speed until light and fluffy, about 3 minutes.
  3. Scrape the sides of the bowl and add the eggnog, egg yolk, vanilla extract and nutmeg; continue beating on medium speed until completely combined, about 2 minutes.
  4. Reduce the mixer speed to low, add the dry ingredients and beat until just combined.
  5. Using a rubber spatula, fold in the chocolate chunks.
  6. Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart.
  7. Bake from 20 to 25 minutes (longer for larger cookies), or until the edges are set and the centers spring back when touched lightly.
  8. Remove from oven and, using a spatula, transfer the cookies to a wire rack to cool completely.

Photo credit: Brown Eyed Baker

A Tribute to Chocolate Chip Cookies | REPOST

One would be hard pressed to search the web and not find a Chocolate Chip Cookie recipe. In fact a simple Google search will pull up millions (literally) of recipes for the all American classic. What is it about the chocolate chip cookie that screams American tradition? A staple in just about every kitchen, every mom and grandma makes claims to have the world’s greatest. The perfect recipe. The best combination. The foolproof technique. No matter the technique, variation, or ingredient there is something nostalgic about a warm, gooey chocolate chip cookie. As a gluten free baker I’ve tried, retried, converted, test baked and perfected quite a few recipes. One recent baking session sparked the idea for this post. A post where I show some long overdue love to the classic chocolate chip cookie. I have compiled five of my favorite chocolate chip cookie recipes from a few of my favorite blogs. Most are gluten free a few are not but can be easily converted with a cup for cup all purpose flour blend. As you know Enjoy Life is my go to brand for allergen free chocolate.

How do you like your chocolate chips?

Let me know in the comments and be sure to try one of these A+mazing recipes and share a few of your favorites.

the gluten free chef’s Favorite Chocolate Chip Cookie Recipes

Brown Butter Chocolate Chunk Cookies courtesy of Blissful Eats brown butter chocolate cookies
Gluten free, Dairy free Chocolate Chip Cookies courtesy of Silvana’s KitchenChunk Cookies_png-e1367498983963
Date- Sweetened Quinoa Chocolate Chip Cookies courtesy of The Sweetest Kitchendate quinoa chocolate chip cookies
Protein Oatmeal Chocolate Chip Cookies courtesy of The Iron YouProtein oatmeal chocolate chip cookies
Dark Chocolate Chunk Eggnog Cookies courtesy of Brown Eyed Baker eggnog chocolate-chunk-cookies-25-600

P.S: This post was originally featured on February 10, 2014

5 Amazing Benefits of Herb & Fruit Infused Water

Since 2013 when I started my foray into sustainability and gardening; I’ve been I’ve been filling my water with natural herbs and fruits. It started as a way to flavor my water to encourage myself to drink more than the daily recommended share (64 ounces) but quickly morphed into one of the many ways I try to keep myself as healthy as possible living with a chronic illness.

If you didn’t know there are many many touted benefits to filling your water with herbs like mint, lemon balm, and basil to fruits and veggies like cucumbers, oranges, and grapefruit.

What is Infused Water?

Quite simply infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time. (Wikipedia)

In other words when you pour water over a vessel of lemons, limes, or herbs and let the ingredients steep together over several hours, you are infusing. The chemical compounds and oils for the veggies seep into the water and make the beverage extra tasty in the process.

Why Infuse Your Water

While the benefits of getting a sufficient intake of water are well known, the benefits of infusing your water with healthy fruits and herbs are not always well known. In fact, many folks I’ve encountered see infused water as nothing more than garnish; just something to look at. However, it’s so much more than that.

However it’s so much more than that

The benefits have been touted that infusing your water with lemon and other fruits help you:

  • Clear your skin

  • Lose weight

  • Detox and more

5 Amazing Health Benefits of Infused Water

Lemon Water

One of the most popular infusions out there is adding sliced lemon to plain water. Lemon not only elevates the taste but is a great source of vitamins C and B, calcium, magnesium, potassium, and fiber and helps relieve gas and bloating and can relieve inflammation.

2. It tastes great so you drink more of it and improves your hydration and circulation.

3. Allows the body to more efficiently rid itself of waste through organs including the kidneys, liver, and skin.

4. Gives you less time to drink sugar laden juices and sodas.

5. Drinking more water helps you feel fuller and addresses the false hunger that dehydration can cause.

In Conclusion

Drinking enough water is essential to maintaining a healthy body. Our bodies are about 60 percent water, and every drop of that fluid works hard to promote proper blood circulation, food digestion and elimination, temperature regulation, and the flow of nutrients. Fruit infused water helps you feel great while improving your daily life functions.

So don’t delay fill your water with fruit today!

Source: Allrecipes

Vegan Blueberry Curly Kale Smoothie | Guest Post by Shell Harris of

Many feel intimidated putting vegetables like kale or spinach (or broccoli) in their smoothies because it seems like a strange thing to drink…Well, I think this smoothie will change your mind! The delicious blueberry flavors completely mask the taste of the kale and even the avocado, which means if you close your eyes, you would not even notice all the nutritional goodness that is in there!

Give it a go and I guarantee you will be throwing vegetables in your smoothies left right and center.

Blueberry Curly Kale Smoothie


  • ¼ Cup Kale
  • ½ Cup Frozen Blueberries
  •  ¾ Cup Coconut Water
  • ½ Avocado
  • ¼ Cup Ice


  1. Add all of the ingredients to a blender and mix on a pulsating high speed until completely mixed and thick.

*You may need to remove thick kale stalks before adding to your blender!

Why These Ingredients

Using ice in this smoothie helps to thin down the consistency as the kale and avocado act as thickeners and using ice in addition to frozen blueberries helps to chill it to the perfect drinking temperature for a better flavor (trust me). Also, using coconut water in this smoothie removes the lactose from conventional recipes and makes it suitable for those with intolerances or living a vegan/dairy-free lifestyle.

Nutritional Info

Calories: 230 | Fat: 7g | Protein: 6g | Sodium: 40mg | Sugar: 31g | Fiber: 9g


  • Vitamin K is for kale! Ok maybe not, but it does contain a large amount that can reduce the risks of some cancers and has even been linked to the reduction of suffering for those with Alzheimer’s disease. In addition to this, kale is high in iron and is recommended by nutritionists to treat those who suffer from deficiencies and their effects.
  • Avocados actually have a high potassium content than bananas but many don’t realize! Potassium can help to reduce your likelihood of having a stroke, heart attack and even kidney failure.
  • In addition potassium can contribute to reducing high blood pressure and maintaining a healthy heart. In addition, the “flesh” of an avocado is high in healthy protein and monounsaturated (healthy) fats, which can be particularly beneficial for vegetarians or those who are looking to increase their protein consumption without the aid of meat.

Shell Harris is the founder of, the web’s largest resource for smoothie recipes. His first book, 101 Skinny Smoothies for Weight Loss and Detox is his first book supporting one of his passions (smoothies). His other interests include top 10 lists at – and vintage posters and jack russell dogs.You can find more delicious and healthy recipes at

The Gluten Free Chef’s Top 10 Strawberry Dessert Recipes | Recipe Roundup

I originally intended this post to go live yesterday just in time for the Fourth of July. Naturally, a fatigue flare got the best of my plans and I decided to take the day to rest.

As a chronically ill entrepreneur and content creator knowing how and when to turn off my work is a constant challenge; and even though I’m technically on vacation, my mind is always on overdrive thinking up articles, blog posts, and recipes to share here on theglutenfreechefblog.

But I digress

If you’ve follow me on Facebook and Instagram you’d know that over the last week (or so) I’ve been sharing my favorite strawberry recipes from the past. I’ve long had an affinity for strawberries but didn’t realize how many are actually here on the blog. So, I’ve decided to round up ten of my favorite strawberry dessert recipes.

The Gluten Free Chef’s Top 10 Strawberry Dessert Recipes

Dark Cherry Crumble I

Roasted Strawberry & Dark Cherry Crumble

Strawberry Buttermilk Pie

stovetop strawberry jam final

Simple Strawberry Stovetop Jam

Strawberry Lemonade


Strawberry Almond Granola

Strawberry Pie

Strawberry Frozen Yogurt

Strawberry Watermelon Slush

Strawberry Watermelon Sorbet

Roasted Beet Strawberry Sorbet

Honey Strawberry Milkshake

Three years ago I planted strawberry plants and this year has been their best year yet. Strawberries are ideal for any novice gardener as they are easy to maintain and come up each and every year without you needing to break a sweat… 🙂

I’ve been able to glean some very nice berries that I flash freeze immediately upon picking from my garden. Having fresh frozen berries on hand are perfect when you want to whip up a quick smoothie or milkshake and I did just that last night with this Honey Strawberry Milkshake.  It’s the perfect after dinner dessert or mid-day pick me up. Get into the recipe below:

Honey Strawberry Milkshake


5-10 frozen organic strawberries
1/3 cup dairy or non-dairy milk
3 tablespoons raw honey + pinch of sea salt
2 standard icecream scoops of ProYo frozen yogurt or vanilla icecream


  1. Add all ingredients into a blender in the order listed and process until smooth
  2. Add more liquid if needed to blend. Transfer to a serving glass.
  3. Serve immediately.

Photo credit:Farsai C.

Oven Fried Garlic-Chive Potatoes (VEGAN)

These crispy crunchy oven fried potatoes were all the rage at last month’s Vegan Meet & Mingle Dinner at 540WMain Community Learning Academy. They are so simple and easy to make and make a great healthy alternative to deep fried potatoes. What’s even better is that they will satisfy your crunchy salty cravings without doing damage to your caloric intake. Get into the recipe below:

Oven Fried Garlic-Chive Potatoes


5 large Yukon Gold Potatoes, washed and cut into wedges
4 tablespoons chives finely chopped
2 tablespoons minced garlic
1 teaspoon sea salt

1/2 cup apple cider vinegar
5 tablespoons F. Oliver’s Garlic Infused Olive Oil 


Preheat the oven to 450 degrees F.

  1. Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide.
  2. Add potatoes to large stock pot and cover with warm water until just covered. Add vinegar. Soak for 2-3 hours.
  3. Drain potatoes
  4. Combine the potatoes, oil, salt, garlic and chives on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren’t touching each other.
  5. Bake until golden brown and cooked through, about 35 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.Transfer potatoes to a serving dish and serve immediately.

Photo credit: Café Delites