Chickpea Double Chocolate Cookies

Chickpea Double Chocolate Cookies

  • Servings: 29
  • Difficulty: easy
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Who does not like Chocolate chip cookies? Everyone loves them, kids and kids at heart love and adore them!!

No one would turn down a good chocolate chip cookie let along these double chocolate cookies that made with few healthy ingredients….

Chickpea flour is one of the healthiest flours that I have been using for a while… It worked beautifully in a lot of baking recipes that I have been experimenting on and this double chocolate cookies is one of them…

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The nutty aroma that chickpea flour gives to baked goods is amazing, my husband and my granddaughter thought I was making popcorns when these cookies were baking in the oven…And they could not wait until the cookies are completely cooled, they had to taste them after only few minutes out of the oven, especially they are sugar free and my husband could enjoy them…

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After each had two cookies they both approved that these cookies are amazingly chocolatey, delicious and melt in your mouth… I had to give them an extra cookie for both to split for being such a good tasters…

Believe me I had to hide the cookies from both of them and they made me promise to give them some after dinner…


These delicious, chocolatey cookies are so easy to make, they are baked in a flash all it took is 20 minutes to prepare, bake and cool…

Preheat oven to 300F / 148C

1 1/2 cups of solid coconut oil

1/2 tsp baking powder

2 cups chickpea flour

1/2 cup special dark coco powder / unsweetened

2 cups sugar or sugar substitutes (approved by your DR)

2 eggs at room temperature

1 tsp. baking soda

1 cup sugar free chocolate chip

1/2 tbsp. vanilla extract

1/2 tsp. salt

Cream coconut oil and sugar in a bowl of a stand mixer fitted with the flat beater attachment.

Add vanilla extract.

Add eggs one at a time mixing well after each addition.

In a separate bowl add chickpea flour, sift coco powder, salt, baking powder and baking soda.

While the mixer is on low add the dry mixture in thirds and mix until all combined.

Add chocolate chips and mix for one to two second just to incorporate.

With an ice cream scooper scoop the cookie dough and line few inches a part onto a cookie sheet lined with parchment paper.

With clean hands press with your fingers onto each cookie to flatten.

Bake the cookies for 10 minuets.

Cool the cookies in the pan for 2-3 minuets, gently remove the cookies to cooling racks to cool completely.

Each patch makes 29 good size cookies, you could use a smaller size ice cream scooper to make them smaller but why would you!


Sugar Cookies-Sugar Free

Sugar Cookies

  • Servings: 12
  • Difficulty: easy
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Sugar cookie dough is so versatile that it could be used in most recipes that calls for cookie crusts or as a crumbled topping for any custard or ice cream dessert or just as a dunking cookie in the morning cup of coffee, afternoon tea or evening milk…

I was not really sure how will these cookies turn out without using eggs in the batter and I was wondering how will they bake.. are they going to crumble after baking, are they going to lose their shape?! But I had faith!!

Aaaaaaand I was right…The cookies were melt in your mouth buttery, delicious and sweet….Everyone loved them and no one noticed they are sugar free, no one missed the real sugar and that’s what I call a successful recipe, light and full of flavor without the guilt…

The cookies held their shape so well………..I love it when cutout cookies hold their shapes after baking and it won’t feel as a waste of time when you find and use your favorite cookie cutters and after all the hard work the cookies loses their shapes and spread all over the place after baking.

This is one of the easiest recipes I have created as a cookie, all it took is five minutes to prepare and thirty minutes in the fridge to chill… no rolling with a rolling pin either… all you have to do is spread the dough with your fingers and cut to any shape you desire…

Of course I choose the hart shape cookie cutter… why? Well its cooking from your heart after all!


Preheat oven 375′

2 1/2 cups all purpose flour

1 tsp. baking powder

1/4 tsp. salt

2 stick unsalted butter room temperature

1 1/2 cup granulated sugar or sugar substitutes (use the one is approved by your DR)

1 tsp. vanilla extract

1/4 tsp. baking soda

powder sugar (if desired)


Cream butter and sugar or sugar substitutes in a bowl of a stand mixer fitted with the flat beater attachment for about a minute or two or until the sugar is completely dissolved.

Add vanilla extract and mix for few seconds

Sift flour, baking powder, salt and baking soda.

While the mixer on low gradually add the dry ingredients to the creamed butter and sugar mixture, mix for one minute scraping down the side of the bowl from time to time until all the flour is incorporated.

Wrap the dough with plastic wrap and chill in the fridge for 30 minutes.

Remove the plastic wrap and with clean floured hands spread the dough on floured surface.

Spread the dough until it is about an inch high in thickness, cut the dough with your favorite cookie cutter, remove the cookies with a flexible or wide offset spatula and place them onto cookie sheets lined with parchment paper.

Gather the scraps and repeat until all the dough is used.

Bake the cookies for 10-13 minutes or until the edges slightly golden.

Cool the cookies in the pans for about 5 minutes, carefully remove the cookies and place onto cooling racks to cool completely.

Dust with powder sugar and serve.

















Basbousa– Harisi


  • Servings: 8-12
  • Difficulty: easy
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There is so many names for this delicious, sugary sweet and yummy dessert. Either Basbousa, Namora or Harisi as we call it in my house.

Whatever may the name be or giving, I believe that it should be only called delicious, scrumptious, sweet and ohhh sooo addicting…I guarantee there is no way to eat only one piece, it is that good!!

Every time I bake a pan of this amazing dessert we have few pieces and give the rest away to friends and families so I don’t have this guilty pleasure around me…

Harisi is served at weddings, engagements and birthday parties as a symbol of happy times and gathering.

Basbousa – Harisi is made with coarse semolina, butter of course and topped with a delicious flavorful rose water syrup..


The syrup that I always make for this awesome cake is made with rose water, it adds a touch of sweet and delicious fragrance…

I have used orange blossom water, Jasmin essence and lemon juice in different versions of this syrup and they all turned out with amazing flavors…


I wrote this recipe back in high school in my home economics class, This was my first cooking notebook and that’s how my cooking and baking journey have started…This notebook have seen better days as you could see but its my happy memories, I get so exciting every time I open it or look at it, after all I wrote my first recipe in it…


To this old recipe I added unsweetened shredded coconuts, just as an extra-added delicious flavor.


I have made this cake as sugar free cake for my husband so many times and it was equally sweet and yummy as much as it sugary counterpart…


.3 cups of coarse semolina

.1 stick room temperature butter

.1 cup sugar substitutes or regular sugar

.4 tbsp. baking powder

.3 cups plain yogurt

.4 tbsp. untoasted peanuts or almonds or pine nuts. (for this version I choose almonds).

.1/2 cup unsweetened shredded coconuts


.6 cups sugar substitute or regular sugar

.1 cup water

.1/8 tsp fresh nutmeg

.2 tbsp. fresh lemon juice

.3 tbsp. rose water

.1 stick of cinnamon

Always prepare the syrup before baking the harisi.

In a medium sauce pot, add syrup ingredient except the rose water, stir until sugar is fully dissolved.

Bring to boil on high heat about 2-5 minutes, lower the heat and let it simmer for 10-15 minutes or until its semi thick.

Off the heat add rose water and carefully stir until it’s combined.

Set aside to cool.

For The Cake

Preheat oven 355

Butter an 8 x 8 baking pan , set aside.

In a large bowl mix coarse semolina and butter, with clean hands work the semolina into the butter until both incorporated and resemble a coarse crumbs.

Add baking powder, sugar, shredded coconuts and yogurt, mix well with rubber spatula until all combined.

Add the batter to the prepared pan and smooth with rubber spatula making sure it’s leveled.

With a dinner knife score the batter into small or large triangles, place one peanut or almond or pine nuts in each triangle.

Bake for 30-40 minutes.

If your oven does not brown correctly after the baking time is up, turn it off and turn the broiler on high and positon the pan on the lowest rack in your oven under the broiler, broil for 1-2 minutes or until golden brown making sure not to go over the 2 minutes or it will dry out and burn, rotate the pan if necessary.

Remove the pan from the oven and place it onto a cooling rack, pour the entire syrup on top of the harisi while it’s still hot, with a dinner knife carefully rescore the triangles again.

Let the pan stand until completely cooled, about 30-40 minutes or preferably overnight if you have the patience to wait that long.

Serve with hot tea or Arabic coffee.


Sugar Free Nuts Clusters

Sugar Free Nuts Clusters

  • Servings: 8
  • Difficulty: easy
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This recipe came about when I realized I had so many bags of leftover of trail mix in my pantry.

We buy them all the time and I only eat the almonds and leave the rest of the nuts, dried berries and seeds inside the bags!

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I know you will say just buy almond bags!

But where is the fun in that?!

Digging inside the bags looking for the almonds is like treasure hunting and It is fun to do at night when I am watching my favorite show…so what to do with the leftovers?

I came up with this recipe to use up all of the nuts and seeds I had in the bags…why waste a good nutritious food…


This recipe is easy to prepare even if you don’t have a leftover mixture of the nuts, just mix any of your favorite dried berries, seeds and nuts and follow the recipe…

These treats are healthy, nutritious, delicious and sugar free at same time…

I paired the mixture with nonfat yogurt and fresh berries to enjoy as a healthy breakfast or as an afternoon snack.


I made up my own flavored yogurt by adding vanilla extract and smashed fresh blueberries to serve with these delicious and yummy clusters…Flavored yogurt from the store are loaded with sugar and I cannot serve that to my husband…

Preheat oven to 375′

3 1/2 cups of mixed nuts and seeds.. sunflower seeds, cashews, peanuts, pumpkin seeds, dried berries and raisins or any of your favorite mix.

1 1/4 cup salted shelled pistachio

1 cup roasted salted almonds

1 cup raw almonds

1 1/3 cup mixed raisins and dried cranberries

1 cup unsweetened coconut flakes

1/4 cup sugar substitute

1 cup sugar free pancakes syrup

1 tbsp rose water

Coconut oil spray to grease the pan

Spray 9×13 pan with coconut oil spray and set aside

In a large bowl combine all the ingredients and mix well until all the nuts, seeds and dried berries are completely covered with the pancake syrup, sugar and rose water.

Add the nuts mixture to prepared pan and with clean wet hands firmly pat down the mixture making sure all in one single layer.

Bake for 35-45 minuets

Cool over night or at least for 4 hours.

With a fork break the clusters to chunks and store in an airtight glass jar.. add it to yogurt as a nutty parfait, mixed with your favorite cereal or by itself as an afternoon snack…

I assure you they will be gabbled down so fast that you have to make another batch at least once a week…