Almond Butter Chocolate Chip Cookies, GF, DF

Posted on February 26, 2025 by Jennifer Grace

“Teacher, which is the great commandment in the law?” Jesus said to him, “‘You shall love the Lord your God with all your heart, with all your soul, and with all your mind.’ This is the first and great commandment. And the second is like it: ‘You shall love your neighbor as yourself.’ On these two commandments hang all the Law and the Prophets.” Matthew 22:36-40(NKJV)

Almond Butter Chocolate Chip Cookies, GF, DF

Ingredients

1 1/3 cups gluten-free oats
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon pink salt
1 jar organic almond butter
1 cup monk fruit or org. coconut sugar
4 organic eggs
1 Tablespoon vanilla
1 bag Lily’s Dark Chocolate Chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, mix together the dry ingredients: oats, baking soda, cream of tarter, and salt. In a large bowl, first stir the almond butter to blend it well. Then add the sweetener, eggs, and vanilla. Mix well. Next, add the dry ingredients bowl to your wet ingredients and stir until mixed. Finally, fold in one bag of chocolate chips. Drop by tablespoons onto your prepared baking sheet, leaving room between cookies. Bake 10-12 minutes. Cool before serving. This made about 30 cookies for us. Enjoy!

Notes: We have made this recipe several times, trying out various sweeteners. The monk fruit and coconut sugar worked best. Also, powdered stevia worked. When we used maple syrup, we only used 2/3 cup syrup and 3 eggs. They turned out to be a much smoother cookie (see picture below) and people enjoyed them, too. Next time I plan to try chopped walnuts instead of the oats to make a grain-free variety.

But He said to them, “You give them something to eat.”… Luke 9:13

Today’s TEA CUPP: Spread the love of Jesus by whipping up a batch of these delicious cookies for a neighbor or friend in need. Spend the day having A Cup of Love TEA with Jesus. Continue to fulfill your calling to love God and love your neighbors in this world. Oh, how the world needs your love, dear TEA CUPP friend!

My love be with you all in Christ Jesus. Amen. 1 Corinthians 16:24 (NKJV)

Many thanks to eatgood4life.com for the original recipe!

My Glorified Rice Salad

Posted on July 4, 2024 by Jennifer Grace

Glorify the Lord with me;
Let us exalt His name together. Psalm 34:3 (NIV)

Contemplating a way to celebrate the 4th of July from our pop-up camper while serving something yummy our special diets could handle, I remembered this old favorite from church potlucks. I couldn’t quite find the perfect recipe, so I made modifications and came up with My Glorified Rice Salad. It is gluten-free, dairy-free, no added sugar and seems to agree with our mold-affected tummies. I hope you will enjoy this healthier version at your next summer picnic. God bless you and God bless America and may His name be glorified in all the earth!

Ingredients:

1 1/2 cups uncooked organic jasmine rice
1 – 20 oz. can crushed pineapple with juice, organic if you can find it, chilled
1 – 13.5 oz. can organic coconut cream, chilled
1-10 oz. bag frozen organic sweet cherries
1 cup frozen organic blueberries
1 cup organic walnuts, chopped
10 droppers liquid stevia.
2-4 bananas, sliced

Directions:

Put rice in a pot on the cook-stove with 3 cups water and a dash of salt. Cover loosely and bring to a boil. Turn down heat and simmer for approximately 15-20 minutes until all the water is absorbed. Remove rice pot from heat, fluff with fork, and allow to cool. Add the crushed pineapple, coconut cream, sweet cherries, blueberries, walnuts and stevia. Mix gently, cover and refrigerate. Just before serving, add the sliced bananas and stir again. Decorate with extra cherries or blueberries. You may substitute other fruits you have on hand. Happy celebrating!

Blessed is the nation whose God is the Lord,
The people He chose for His inheritance. Psalm 33:12 (NIV)

Thank you for visiting My TEA CUPP Prayers. You may also enjoy reading devotions in My TEA CUPP Prayers for Our Nation.

Pumpkin Chocolate Chip Cake

Posted on February 16, 2024 by Jennifer Grace

…And what is set on your table would be full of richness. Job 36:16

Here’s a special treat for your family or neighbors: Try this delicious pumpkin cake. It’s gluten-free and dairy-free and so very moist! Perhaps you will enjoy a slice while having afternoon tea with Jesus and friends.

Ingredients:

1 cup coconut flour
1 cup almond flour
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 cups organic pumpkin puree, well-drained
2/3 cup coconut oil, melted
2/3 cup honey or maple syrup
5 eggs from pasture-raised happy chickens 🐓
2 tsp. vanilla
1 cup Lily’s Chocolate chips

Set oven to 350 degrees. Grease a Bundt cake pan with coconut oil. In a big bowl, mix together the dry ingredients: Flours, ginger, nutmeg, cinnamon, baking soda, and salt. In a second bowl, stir together the wet ingredients: Pumpkin, coconut oil, honey or syrup, eggs, vanilla. Form a hollow in the center of the dry ingredients bowl and pour in your wet ingredients. Stir well. Carefully fold in the chocolate chips. Spoon the batter into your prepared Bundt cake pan. Bake cake in oven for 45-55 minutes, depending on the moistness of your pumpkin.

Remove pan from oven and allow to cool 15 minutes. Using a plastic scraper, carefully loosen the cake from the inner and outer edges of the cake pan. Place a plate on top of the pan and flip it over, causing the cake to land on the plate. Lift off the Bundt cake pan and let the cake cool completely before serving. Store leftovers in the refrigerator.

Notes: We use pumpkin from our garden that we have baked and pureed. It is often more moist than canned pumpkin from the store. Decrease flour by 1/4-1/2 cup for canned pumpkin. I baked this in a toaster oven in the little cabin where we are staying for the winter and it turned out perfectly! 🥰

Celebration Cake

Posted on June 12, 2022 by Jennifer Grace

Be glad in the Lord and rejoice, you righteous;
And shout for joy, all you upright in heart! Psalm 32:11

It’s time for a celebration… whether you are celebrating Pentecost and God’s outpouring of Holy Spirit, the birthday of a loved one, or victory over cancer, there is always a reason to celebrate and praise Jesus! Today, I share with you a melts-in-your-mouth, healthy, chocolate zucchini cake (gluten-free, dairy-free, low sweetener). …let us eat and be merry. Luke 15:23

Ingredients

1- 16 oz. jar organic almond butter

2/3 cup organic honey or maple syrup

1 cup organic cocoa powder

1 teaspoon pink salt

2 teaspoons baking powder (see recipe below)

2 large organic, free-range eggs

4 cups grated organic zucchini (from 4 small zucchini, or 2 large)

1 cup dairy-free chocolate chips (omit if avoiding sugar)

Directions: Preheat oven to 350 degrees. Use organic coconut oil to grease a bundt pan or 9×13 glass baking dish. Combine all the ingredients in a large bowl in the order listed. Pour into prepared pan. Bake 60 to 75 minutes, until the inside seems done. Cool on cooling rack before removing from pan. Enjoy, it disappears quickly!

Many thanks to www.today.com/recipes for the original recipe!

Safe Baking Powder: 1/3 cup arrowroot powder, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix well and store in a glass jar.

Even Better Brownies

Posted on July 17, 2019 by Jennifer Grace

Oh, taste and see that the Lord is good… Psalm 34:8 (NKJV)

Often this time of year, I like to to pause to share a yummy recipe, and this one is a winner! Adapted from my Best Brownies recipe, this one is gluten-free, dairy-free, egg-free, soy-free, corn-free, and only sweetened with honey…pretty much sin-free, unless you find yourself eating the whole pan :-).

Ingredients:

2 Tablespoons flax seed, soaked in 6 Tablespoons water (or 2 pasture-raised chicken eggs)

1/2 cup brown rice flour
1/4 cup tapioca flour
1/2 cup cocoa
1/2 teaspoon guar gum
1 teaspoon homemade baking powder*
1/4 teaspoon salt

1/2 cup coconut oil, melted
1 cup honey
1 teaspoon vanilla

1/4 cup cacao nibs (or Lilly’s choc. chips)

1/4 cup walnuts, chopped

Preheat oven to 350 degrees. Oil an 8×8-inch baking pan. In a small bowl, mix the flax seed and water, set aside. In a large bowl, mix together the dry ingredients: flour, cocoa, guar gum, baking powder, and salt. Make a well in the center of the dry ingredients and pour in the flax water, coconut oil, honey and vanilla. Stir until mixed. Fold in the cacao nibs and walnuts. Using a rubber scraper, spread the brownie batter into your prepared baking pan. Bake for 33 minutes, cool, cut, and enjoy!

*Homemade baking powder from my dear friend Shannon:

1/2 cup arrowroot flour, 1/3 cup cream of tarter, 1 1/2 Tablespoons baking soda

Gingerbread Cookies and Chocolate Zucchini Bread

Posted on November 28, 2018 by Jennifer Grace

But do not forget to do good and to share, for with such sacrifices God is well pleased. Hebrews 13:16 (NKJV)

With Thanksgiving behind us and Christmas before us, it’s time to start making more goodies. Today I share two gluten-free recipes you can use to make treat plates to take to neighbors, if you can deliver the goodies before your family munches them!

The photo here includes both the gingerbread cookies I share with you today, along with the sugar cookies I made one Valentine’s day. Both are delicious and gluten-free, though I think the gingerbread variety holds together the best.

Gingerbread Cookies

Ingredients:
1/2 cup coconut oil or goat butter
1/2 cup monk fruit or coconut sugar
1/2 cup molasses
1/2 Tablespoon vinegar
1 beaten egg
2 cups brown rice flour
1 cup tapioca or arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt

In a medium saucepan, bring coconut oil, monk fruit, molasses, and vinegar to a boil, stirring constantly. Remove from heat to potholder on the counter and allow to cool.

In another bowl, sift together dry ingredients: Brown rice flour, tapioca flour, baking soda, cinnamon, ginger, and salt.

When pot is cool, stir in the beaten egg, followed by the dry ingredients. Mix well, cover, and chill for 4 hours or overnight.

When ready to bake cookies, preheat oven to 350 degrees. Remove gingerbread dough from fridge and let sit on counter while oven is preheating. Line cookie sheets with parchment paper and set aside. Use extra tapioca flour to flour a cutting board lightly. Scoop part of the dough onto your prepared cutting board. Roll out the dough with a rolling pin to 1/4 inch thickness. Cut out your favorite Christmas shapes. Use a metal pancake turner to lift the cookies from the cutting board to the parchment paper pans. When the pans are full, bake for 5-8 minutes, or until done. Cool on cooling racks. Decorate with your favorite frosting and sprinkles. (We mix 2 T. coconut oil, 2 cups powder monk fruit, a teaspoon of vanilla and enough almond/goat milk to make a fine frosting). Merry Christmas!!!

Chocolate Zucchini Bread

And I will bring a morsel of bread, that you may refresh your hearts. After that you may pass by, inasmuch as you have come to your servant. Genesis 18:5 (NKJV)

If you’re like us, your freezer still has zucchini from last August. We grated several zucchinis and bagged them for winter baking and cooking. Grocery stores still have zucchinis this time of year, too. This recipe was one of our favorites we made in summer. The Chocolate Zucchini Bread can be wrapped and given as a gift, or sliced and arranged on a plate with the cookies. This recipe we modified from the Gluten-Free Mama Cookbook, another great resource for gluten-free eaters.

Ingredients:
Coconut oil to oil baking pans
2 cups brown rice flour
1 cup tapioca or arrowroot flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups monk fruit or other sweetener
2 teaspoons cinnamon
1/2 cup baking cocoa
2 cups shredded zucchini
4 eggs
1 cup organic apple sauce
2 teaspoons vanilla
1 package Enjoy Life or Lily’s Chocolate Chips
2 Tablespoons monk fruit

Preheat oven to 350 degrees. Grease two loaf pans with coconut oil. Set aside.

In a large bowl sift together the brown rice flour, tapioca flour, salt, baking powder, baking soda, cinnamon, monk fruit and cocoa. Set aside.

In a stand mixer combine the zucchini, eggs, applesauce, and vanilla. Mix for one minute. Next, add the dry mixture, a little at a time, mixing just a little bit until combined. Finally, add the chocolate chips and gently mix.

Pour half the batter into each prepared loaf pan. Sprinkle the tops with monk fruit. Bake for 1 hour or until done. Remove from oven to cooling racks. Cool completely before slicing. So tasty it should probably be called cake!

Arrange all the goodies on plates for your neighbors with a Christmas greeting and Bible verse. Another recipe your neighbors will love is Anna’s Peanut Butter cups!

Remember the REASON for the SEASON!

For unto us a Child is born,
Unto us a Son is given;
And the government will be upon His shoulder.
And His name will be called
Wonderful, Counselor, Mighty God,
Everlasting Father, Prince of Peace. Isaiah 9:6 (NKJV)

How Big is Your Tea Tin?

Posted on September 19, 2018 by Jennifer Grace

Rerunning this favorite article today in honor of the Tumblewood Tea ladies who are hosting a TEA this evening (scroll down for the cookies we are serving :-))…

That Christ may dwell in your hearts through faith; that you, being rooted and grounded in love, may be able to comprehend with all the saints what is the width and length and depth and height— to know the love of Christ which passes knowledge; that you may be filled with all the fullness of God. Ephesians 3:17-19 (NKJV)

On a sunny March morning, the wind blew me through the door of this charming tea company in Big Timber, Montana. Smiling faces and an inviting tea showroom beckoned me inside. My goal was to find the largest tea container for my upcoming article, but I was treated to even more.

Tumblewood Teas founder, Riza Gilpin, graciously ushered me from one tea room to the next. Huge tea bundles from around the world were carefully organized on pallets from floor to ceiling. Separate storage rooms contained organic teas, with another room for potential allergens such as coconut and almonds. In the backroom, individual bags of the latest blend were carefully sealed and labeled. And a bucket of Montana honey was delivered to the back door.

My final stop on the impromptu tour was the showroom where all the latest tea blends can be purchased. I selected four to give as hostess gifts on an Easter trip to family: Chico Cherry, Montana Almond Joy, Petticoat Peppermint, and Custer’s Nutty Rooibos. I’m hoping my family will give me a taste, but if not, I can always stop back and see Riza and Laurie and the Tumblewood Tea gals for more.

Beside the front door as I headed out, stood a rack of tea tins from around the world. Awesome! What a beautiful collection, fitting so well with my devotion, “How big is your tea tin?” But none was as big as the bundles I witnessed in the storerooms that day.

The wind blew me back to my car. While I took a sip from my well-loved Tumblewood Teas tumbler, I pondered all I had learned on my short visit. Did you know green tea’s water should only be 175 degrees, not 212 degrees that comes out of my boiling tea kettle? If the water is too hot, the leaves wilt, giving you a bitter flavor.

Our lives can be like that, too, bitter because we fall into hot water. Sometimes it’s our own doing, and other times it comes from outside sources. Regardless of its origin, the bitterness is a result of our fallen world. Ever since Eve and Adam ate the forbidden fruit in the Garden of Eden, we’ve needed a Savior to make life sweet again.

I have Good News for you! There is a God who loves you, who created you, who knows you, who sent His only Son Jesus to die for your sins. All who believe in Him enjoy the sweet blessing of His forgiveness and comfort for life’s bitter moments. And there is no tea tin in all the world that can contain His love for you!

Today’s TEA CUPP: My friend, I invite you today to sit down with Jesus for TEA. Find a BIBLE and a quiet spot, sip your TEA and read God’s Word, savoring the sweetness. Then as you pour yourself a second cup, pour out your heart to Jesus in prayer. He will give you more than all you ask or imagine.

How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)

Jennifer Grace lives in Big Timber, Montana, home to the esteemed Tumblewood Teas company. Her mission is to invite ladies to TEA with the King of kings. Jennifer Grace’s new book, My TEA CUPP Prayers, is now available in Big Timber at Tumblewood Teas, The Fort, Touch of Sunshine Flowers, and the Coffee Stop. It’s also available on Amazon.

And here are the Zucchini Cookies we are serving with our tea…

Ingredients:
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil, melted
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 cup grated zucchini, it’s okay to leave on the skin
1 1/4 cups chopped walnuts
1 package Enjoy Life chocolate chips (dairy-free)

Preheat oven to 375 degrees. Combine all the dry ingredients together in one bowl: rice flour, tapioca flour, xanthan gum, baking soda, salt, cinnamon, set aside. In a large bowl, combine the coconut oil, brown sugar and granulated sugar. Add the vanilla and eggs and mix well. Stir in the grated zucchini. Next add the dry ingredients and walnuts, mixing well. Finally, stir in the Enjoy Life chocolate chips.

Line baking sheets with parchment paper. Use a small scoop to spoon the cookie batter onto the pans, 12 to a pan. It should make four batches, or about 48 cookies. Bake each pan for 15 minutes. Let cool and enjoy. 48 cookies should last a long time, but somehow these always disappear in two days at my house! Enjoy!

Now to Him who is able to do exceedingly abundantly above all that we ask or think, according to the power that works in us, to Him be glory in the church by Christ Jesus to all generations, forever and ever. Amen. Ephesians 3:20-21 (NKJV)

Gluten-Free Choc. No-Bakes

Posted on July 8, 2018 by Jennifer Grace

Does not the ear test words
And the mouth taste its food? Job 12:11 (NKJV)

When it’s summer time and you don’t want to heat up the kitchen, or perhaps your oven broke like ours did last month, it’s time for some No-Bake Cookies!

This variety of No-Bakes is gluten-free and dairy free. The oats, coconut, and peanut butter make these a great energy-treat on a busy summer day.

Ingredients:
1/2 cup coconut oil
1/2 cup almond or coconut or goat milk
2 cups coconut sugar
6 Tablespoons cocoa powder

1/2 cup peanut butter or almond butter
2 teaspoons vanilla
4 cups gluten-free oats
1 cup shredded coconut

Directions:
In a large sauce pan, cook the coconut oil, milk, sugar and cocoa over medium heat, stirring constantly. When it starts to boil, keep stirring and let it boil for one minute. Then remove the pot from the stove to a pot holder on the counter. Now add the peanut butter and vanilla, stirring until combined. Add the oats and coconut, one cup at a time until well mixed.

Line 2 cookie sheets with wax paper. With a small ice cream or melon scoop, scoop the mixture onto the pans, about 20 per pan. Place the pans in the frig to firm up. Now, stand guard, they will disappear quickly! If you prefer them a bit softer, you could add less oatmeal.

Happy summertime, dear friends!

He who dwells in the secret place of the Most High
Shall abide under the shadow of the Almighty. Psalm 91:1 (NKJV)

Valentine Cookies – GF

Posted on February 13, 2018 by Jennifer Grace

Greater love has no one than this, than to lay down one’s life for his friends. John 15:13 (NKJV)

We love Valentine’s Day and we love cookies! So, we had to make some gluten-free, dairy-free heart cookies again this year. I first ran this recipe four years ago.

Happy Valentine’s Day, everyone!

Ingredients:
1 cup coconut oil, softened
1 cup Earth Balance butter, softened
1 1/3 cups sugar
2 eggs
2 teaspoon vanilla
5 cups gluten-free flour
2 teaspoon guar gum
1 teaspoon salt

Cream coconut oil, Earth Balance butter and sugar together. Add eggs and vanilla, mixing well. In another bowl combine the dry ingredients: flour, guar gum, and salt (I used 3 1/2 cups brown rice flour and 1 1/2 cups tapioca flour). Add dry ingredients to coconut oil mixture, stirring until it is well combined. Cover the dough with plastic wrap and let chill in the refrigerator 4 hours or overnight.

Preheat oven to 350 degrees. Roll out dough on your kitchen counter until it is 1/4 inch thickness. It might seem crumbly, but you can work with it to make it stick together. Use cookie cutters to cut out hearts or your favorite shapes. Place cookies on parchment paper on a baking sheet. Bake 12 minutes, then cool on cooling racks. Top with your favorite icing (I use a mixture of 2 T. coconut oil, powder sugar, almond milk, a dash of vanilla and food coloring, adding sugar and almond milk until it is just the amount and consistency I need).

Now you get to eat your heart cookies and share them with your family and friends! Spread around some love today :-)!

p.s. This recipe makes great Christmas cookies, too!

For the Father Himself loves you, because you have loved Me, and have believed that I came forth from God. John 16:27 (NKJV)

Anna’s Peanut Butter Cups

Posted on December 13, 2017 by Jennifer Grace

It’s time to make holiday treats again! If you’re like me, you are eager to try new recipes. But often that is tricky if you need to make gluten-free and dairy-free confections. My friend Anna served these at a gathering for homeschool moms this fall. She had a bowl full of them in her fridge. They are so tasty, I don’t think a bowl would last very long in my fridge!

So this begins my Holiday Recipes section of Gluten-Free with your TEA. I thought it would be a blessing for my family to have all our favorites gathered together in one place. If you are looking for some gluten-free, dairy-free Holiday ideas, these recipes are for you! And enjoy these delicious treats from my friend Anna!

Ingredients:
Peanut Layer:
1/4 cup coconut oil
3/4 cup peanut butter or almond butter
2 Tablespoons honey
1 teaspoon vanilla extract

Chocolate Layer:
1/2 cup coconut oil
1 cup cocoa powder (unsweetened baking cocoa)
2 teaspoons vanilla extract
1/4 cup honey

Line a mini-muffin pan with 24 liners. Make the peanut layer first. Melt the coconut oil either in a pan on the stove or in a glass dish in the microwave. Remove from heat to a potholder on the counter. Then stir in the peanut butter, honey, and vanilla. Mix well, then carefully spoon into your prepared muffin cups. Set the pan in the fridge while you make the chocolate layer.

Next, make the chocolate layer. Again, melt the coconut oil either in a pan on the stove or in a glass dish in the microwave. Remove from heat to a potholder on the counter. Stir in cocoa powder, vanilla, and honey. Mix well. Take your muffin pan out of the fridge. It is okay for the nut layer to still be soft. Carefully spoon the chocolate layer over the nut layer. Your muffin cups will be full to the top. Place the completed peanut butter cups back in the fridge to harden for at least an hour. Now stand guard at the fridge because these will disappear quickly!

In everything give thanks; for this is the will of God in Christ Jesus for you. 1 Thessalonians 5:18 (NKJV)

My TEA CUPP Prayers

Praying God's Word … Inviting Ladies to TEA with the King of kings!

Category Archives: Gluten-free Desserts

Almond Butter Chocolate Chip Cookies, GF, DF

My Glorified Rice Salad

Pumpkin Chocolate Chip Cake

Celebration Cake

Even Better Brownies

Gingerbread Cookies and Chocolate Zucchini Bread

Gingerbread Cookies

Chocolate Zucchini Bread

Remember the REASON for the SEASON!

How Big is Your Tea Tin?

Gluten-Free Choc. No-Bakes

Valentine Cookies – GF

Anna’s Peanut Butter Cups