Healthy Mocha Cherry Chocolate Cookies - Gluten Free

I ran out of cookies yesterday so I knew it was time to make MORE!  However, I wanted something different, and I didn't want to go to the store to get any ingredients....so I went pantry shopping! :)  I found some dried cherries and dark chocolate chips which got my mind thinking mocha cherry chocolate cookies!  I've never made this flavor before so I was going on complete inspiration.  However, inspiration in this case turned out to be divine!  These are healthy and heavenly!  How does it get any better than that? I started by using my favorite bean and oats "base" which makes a super healthy and flour free treat....then I added in all the yummy flavors of java, cherry and chocolate!  How could anything go wrong with those flavors mingling together? :)  

 

Ingredients:

1 can organic black beans
1 cup old fashioned gluten free oats or 1 cup gluten free flour
2 eggs or egg substitute
3 tablespoons real butter or coconut oil
1/2 cup unsweetened applesauce
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons pure unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
1 teaspoon mocha or instant coffee
Sweetener - 1 cup unsweetened applesauce plus 1 tsp pure white stevia powder or 1 cup sweetener of choice
1 cup semi-sweet chocolate chips
1 cup dried cranberries
1/2 chopped walnuts (optional)


Directions:

Preheat oven 350 degrees.
Place all ingredients except the chocolate chips, dried cranberries and walnuts if using in a food processor and process until very smooth. I ran mine for about two minutes. Fold in chocolate chips, cranberries and walnuts.  Using a rounded tablespoon, drop the cookies onto a lightly greased or parchment-lined baking sheets about 1 inch apart. Bake about 15 minutes or until the cookies are slightly firm and no longer look wet in the center. Rotate pans halfway through. Cool before eating! :) Makes about two dozen cookies.

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Baked Cheese Crepes

Ingredients:

6 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter or oil
8 ounces fontina cheese, cut into 1/2-inch cubes
8 ounces mozzarella, cut into 1/2-inch cubes
1 teaspoon dried basil
1 cup Marinara Sauce
1/4 cup freshly grated Parmesan

Directions:

Whisk the eggs, milk, salt, and pepper in a bowl. Heat small nonstick skillet over medium-low heat. Brush the skillet with some butter or oil. Work fast by pouring 3 tablespoons of the egg mixture into the pan. Swirl egg mixture to coat the bottom of the pan evenly. Cook 1-2 minutes until the egg crepe is just set. Carefully remove the crepe and repeat this process to make 10 crepes total. Brush the skillet with melted butter or oil as needed.

Preheat the oven to 400 degrees F.

Butter a 13 X 9 glass baking dish. Place 1 egg crepe on a plate and put the fontina and mozzarella cheese in the center of the crepe and sprinkle with some dried basil. Roll the crepe up and place it in the buttered baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. When finishing, spoon the marinara sauce over the crepes and sprinkle on the Parmesan cheese. Bake until the cheese melts and the top is golden, about 15 minutes.