Perfect chocolate chip cookies + grain-free flatbread.

Ohhhh, yum.  These cookies from one of my favorite food blogs, The Urban Poser, are definitely a hit.  "Thick and pudgy" is right...they're perfectly light, made grain-free with almond flour, sweetened with a bit of honey, and there aren't even eggs.  Not that there's anything wrong with eggs.  I was just shocked that a cookie turned out this good without them.


  • We didn't have any coconut milk on hand when we made them, so we subbed a little coconut cream mixed with water, and they turned out great. 
  • I think I prefer these cookies with 100% cacao nibs rather than chocolate chips.  The nibs are already tiny so the chocolate taste doesn't overwhelm the cookie, plus I like the slight bitterness, and they're crunchy!
  • Since there aren't any eggs, you could actually just roll the dough into balls, and then freeze it, and eat it raw!  Yum.  Or, what we did the other night is bake them for less than 10 minutes, then put them in the freezer.  They were so good slightly cold and cakey, with a nice cup o' bedtime tea.

And then, there's this crispy flat bread made with almond flour that we tried for dinner last night...

The Urban Poser is actually based here in the Dallas area and just posted a great feature on our small business, Urban Acres.  One of the recipes that she made with the produce was this grain-free flatbread with local arugula and mango-strawberry salsa.  When we made it last night, we topped it with goat cheese, onions, zucchini, tomatoes, chicken sausage, and arugula.  Holy cow, it was delicious.

If you try either of these recipes, let me know what you think.  So thankful for healthier recipe options that actually taste good!