2 Winners

Sadly, I have no pictures, but that is a testimony to just how good these two recipes are. {because we ate them before I could snap a photo!}
Don't you just sometimes crave chocolate?  That is a common occurrence in our home.  This is the typical scene. 

A young, handsome, ravenous teen waltzes into the kitchen, opens the refrigerator   

and stares into it hoping there will be just the thing to satisfy his appetite.  Dissatisfied   

with the choices (or lack of, in his opinion) he closes the door, only to reopen it in a few

moments hoping that something has magically appeared.  To his dismay, and finally

convinced that there is nothing - and will be nothing - in the refrigerator, he turns to 

Hannah, with pleading, puppy dog eyes and asks, "Would you Pa-leeease make some

cookies?"

We first got this recipe from our dear friend who is a whiz in the kitchen.  Her original recipe is wonderful.  Hannah modified the recipe to be dairy and gluten free.  Truth be told, I think I like the df/gf version even better.  Here is the cookie recipe for you.

THOSE GF CHOCOLATE COOKIES
1-1/4 c. shortening (we use Spectrum)
2 c. sugar
2 eggs
2 tsp. vanilla
1-1/2 c. almond flour (Bob's Red Mill)
1/2 c. coconut flour (Bob's Red Mill)
3/4 c. cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1 c. chocolate chips

Cream together eggs, vanilla, sugar, and shortening.
Add the dry ingredients, and chocolate chips.  Mix dough in an electric mixer just until combined.
Roll dough into balls and roll the ball in sugar.
Place on a cookie sheet and flatten with the heel of your hand.
Bake at 350. for 8-10 minutes.
Makes about 30 cookies.


Another recipe for you that Hannah recently tweaked was for
Chocolate Zucchini Cake

1-1/2 c. almond flour
1/2 c. coconut flour
2 c. sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1-1/2 c. coconut oil (or other oil)
3 c. grated zucchini
3/4 c. chopped walnuts (optional)

Preheat oven to 350.  Grease and flour a 9 x 13 pan.  (She used Pam only).  In a medium bowl, combine the dry ingredients.  Add the eggs and oil, mix well.  Fold in the nuts and zucchini until they are evenly distributed.  Pour into prepared pan.  Bake for 50-60 minutes or until a knife inserted into the center comes out clean. 
Cool cake completely before frosting with your favorite frosting (Or eat just as is - like we did! )

Hope you enjoy as much we did!