Dr. Monica Bravo

Healthy Recipes and Doctor Tips

Desserts

Gluten Free Brownies – Revamped

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Attention all chocolate cravers! We’ve got the newest, improved brownie recipe coming your way. If you’ve been missing those fresh-out-the-oven treats, these Gluten Free Brownies are for you.

Grain and Gluten Free Brownie Recipe

If you’ve been keeping up with my blog, you’ve already found your way to the dessert section under the recipe tab. Many of you may have even decided to try out the Flour-less Fudge Brownie recipe, and fallen in  love with this paleo treat! Good news for you. We’ve got even better paleofied brownies to satisfy your sweet tooth….

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Paleo Cookie Dough Bar

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I am 100 percent guilty of loving cookie dough. I used to be the cookie queen of my friend group. I had a famous recipe that I’d bring to everyone’s bday. It was also another excuse for me to bake… and eat cookie dough. This Paleo Cookie Dough Bar recipe is FAB, and the best part is you can eat it raw, without the risk of getting sick. (Although who REALLY worried about getting sick from Nestle cookie dough.) 

Paleo Cookie Dough Bar

This recipe is a Paleo-ified favorite. It mimics the taste and look of a delicious chocolate chip cookie but without the grains, refined sugars, and other ingredients found in a store-bought cookie. Although this recipe is gluten-free, dairy-free, and positively delicious, it is still a treat and should be eaten in moderation like any other dessert! 

Paleo Chocolate Chip "Cookie" Dough Bar
We've all been guilty of eating raw cookie dough! This cookie dough is paleo and you won't have to worry about eating raw egg. It is truly delicious!
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Ingredients
  1. 1.5 cups of almond flour
  2. 2 Tablespoons of coconut flour
  3. 1/2 cup of melted coconut oil
  4. 1/4 cup of organic maple syrup
  5. 1 Tablespoon of Mexican vanilla extract
  6. 3/4 cup of Dark Chocolate, chopped (I use Lindt 85%)
  7. Dash of salt
Cookie Dough Bar
  1. Mix flours and salt together.
  2. Add coconut oil, syrup, and vanilla, and stir well.
  3. Place dough into tray and flatten out with spoon.
  4. Place in freezer for 20 minutes to enjoy promptly, or place in refrigerator until hardened.
  5. Serve cold.
  6. Note: If you'd rather a warm chocolate chip cookie follow steps below.
For cooked cookies
  1. Follow steps 1 and 2.
  2. Add 1 egg, and 1/2 tsp of baking soda.
  3. Bake in oven on 350 for 10-12 minutes.
Notes
  1. The Mexican vanilla can be substituted for regular vanilla extract, but the Mexican vanilla makes the recipe unique and super sweet! You can find it at most grocery stores.
Dr. Monica Bravo https://drmonicabravo.com/