Easy Chocolate Chip Cookies and Jalapeno Corn Bread Muffins

After taking a break for far too long, I'm back! I've wanted to write, but my life has been hectic since taking a new job, sending my baby off to study abroad, and trying to get my house reorganized. But I'm still a faithful gluten-free chef, and always looking for great ideas.

A couple of recipes that I wanted to share with you are two of my favorites: one is for jalapeno corn bread muffins, the other is for chocolate chip cookies. I consider both recipes standards for any cook, and both feed a crowd! The corn bread muffins are so good that you'll want to double the recipe for a big gathering. They freeze well, too! Pair those muffins with homemade bean soup, and you've got a hearty winter feast.
And if you still are hungry and have a sweet tooth after, indulge in a couple of these chocolate chip cookies!

The corn bread muffins are made with a combination of gluten-free corn meal and commercially available gluten-free baking mix. I used Bob's Mills for this recipe, but you can certainly try others.  The cookies are made with almond meal flour, which is also available through Bob's Mills. I have started trying this brand because it is readily available at most grocery stores now. I prefer to buy gluten free flours on line, but it's good to know how to use what is easily available, don't you think? Almond meal flour is a bit pricey, but it is low glycemic and full of great nutritional benefits. Try these cookies and you'll be pleasantly surprised at the taste and texture!

Jalapeno Corn Meal Muffins

1 1/2 cup GF corn meal
2 cups GF Baking Mix
1 tsp baking soda
1/4 tsp sea salt
1/3 cup Greek yogurt, plain
1 cup milk
1/4 cup grapeseed oil
2 eggs
1/2 cup chopped onion
2 jalapenos, seeded and chopped
1/4 cup agave nectar

Mix all dry ingredients in bowl. Mix  well all wet ingredients in another bowl. Pour wet ingredients into dry ingredients and stir until just incorporated. Set aside. Spray muffin tin with corn oil. Sprinkle light coating of corn meal on each tin. Fill tin 3/4 full to each cup. Bake in a 350 degree preheated oven for 15-20 minutes, or until lightly golden brown. Allow muffins to cool before serving. Makes 12.


Easy Chocolate Chip Cookies

2 1/2 cup almond meal flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 grape seed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1 cup chocolate chips

Mix dry ingredients except chocolate chips. Set aside. Mix wet ingredients. Pour wet ingredients into dry ingredients and mix until just blended. Pour in chocolate chips. Stir. Drop by teaspoon full on to prepared cookie sheet covered in parchment, leaving about 2 inches between each cookie. Bake in preheated over for 8-10 minutes or until done. Remove from oven, leaving cookies on sheet for several minutes before removing with spatula to wire rack to finish cooling.