RECIPE THURSDAY: Gluten-Free Macadamia & White Chocolate Chip Cookies

My mother-in-law treated us all to a feast of gluten-free treats over the holiday season, including this amazing recipe for a slightly crispy but tender inside macadamia and white chocolate chip cookie! Enjoy!
1/2 cup Grapeseed oil
1 Egg, large
1 tsp Vanilla extract
1/2 tsp Orange juice
1/2 cup Creamed honey, unpasteurized
3/4 cup Brown rice flour
1/4 cup Tapioca starch
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Sea salt
1/2 cup Coconut, shredded, sulfite-free
1/2 cup White chocolate chips, gluten-free
1/4 cup Macadamia nuts, finely chopped
10 Organic apricots, organic, sulfite-free, finely chopped

  1. Preheat oven to 375F.  Line a cookie sheet with parchment paper.
  2. In large bowl combine all liquid ingredients including oil, egg, vanilla, orange juice and honey.
  3. Combine flours, baking powder, baking soda, sea salt.  Add to liquid ingredients and mix well.
  4. Add remaining ingredients and combine well.
  5. Roll 1 Tbsp of cookie dough into a ball and place on cooking sheet 2” apart.
  6. Bake 10 minutes until golden around the edges. Remove and cool on a cooling rack. 
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RECIPE THURSDAY: Gluten-free Coconut Muffin Chicks

I just wrapped up another lovely segment today at CTV Morning Live in Ottawa – and would like to thank Leanne, Kurt and Erin for being such amazing hosts as always!

On the show today, I talked about how easy it is to make simple changes in your habits to eat healthier, especially now that we’re in the New Year. Just by sticking to nutritious whole foods 80% of the time, and keeping your healthy indulgences to 20%, you can be right on track!

What do I mean by nutritious whole foods and simple changes? Give these simple substitutions a try in your daily meals:

– Choose extra virgin olive oil or coconut oil instead of butter,
– Choose stevia or unpasteurized honey instead of refined sugar,
– Choose quinoa, millet or brown rice over white bread or white rice, and
– Include dark leafy greens which are nutrient dense foods full of calcium, fibre and vitamins

And for the 20% healthy indulgences? Try to cut down on refined sugars, and experiment with a variety of different flours in your baked goodies. Remember, flours don’t have to be grain-based either – this week’s recipe is for oh-so-cute gluten-free coconut muffin “chicks” that were inspired by Martha Stewart (and modified to be gluten-friendly, of course!)



3 large eggs
1 cup grapeseed oil
1 cup honey
1 tbsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking soda
1 cup coconut flour


1/4 cup Vegetable shortening
2 cups Icing sugar, sifted
4 tbsp Lemon juice
1 tbsp Vanilla extract


Toasted coconut flakes
Dark mini chocolate chips
Whole almonds
Goji berries


  1. In a large mixing bowl, beat eggs with an electric mixer until thick and creamy, approximately 5 minutes. 
  2. Beat in grapeseed oil, honey, vanilla, salt and baking soda.
  3. Sift coconut flour and add to batter, mixing until well blended.
  4. Pour into muffin tray, ideally lined with non-stick silicone baking cups. Cook at 325F for 30 minutes, or until an inserted skewer comes out clean.
  5. Remove from oven and cool on a cooling rack.
  6. Prepare icing to a soft, workable texture. Adjust thickness as needed with extra icing sugar or water.
  7. To decorate, ice the entire cupcake and place upside-down on a plate. Build up the shape on top of the cupcake to create a conical shape. Sprinkle and press coconut flakes onto the icing. Use mini chocolate chips to make eyes, a whole almond for the beek, raisins for the feet and goji berries (or sliced raisins) for the coombe. Enjoy!
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It’s with great pleasure that I get to share with all of you the recent launch of GlutenFreeFind. If you haven’t visited the brand spankin’ new site yet… do it today! It’s a comprehensive listing of gluten-free businesses, vendors, products, resources and more, all at your fingertips. The site also has daily deals (of which my cooking classes are among them!)

If only this site had launched about 10 years ago, I think I would have saved hundreds of hours in researching, scouring the internet, driving around town, and spending oodles of money on carboard-y food. Believe me, if you’ve recently adopted a gluten-free diet, you’re in such a better position today than you would have been back then. (In fact, I met a woman who was diagnosed Celiac decades ago and until a few years ago had to shop at the hospital – so thank goodness for Loblaws and local health food stores).

I’m also happy to say that I’ve been invited to be a guest blogger for the site. You’ll find all my new recipes posted there weekly, plus some additional surprises to come.

That’s it from me until after Christmas. So until next week, have a vey Merry Christmas, enjoy your time with your families and rest… you deserve it!

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