Why You’ll Love This Recipe

• This pan seared Chilean sea bass recipe is quick and easy to make.
• It is made in one skillet and takes only 20 minutes.
• This is the best way to cook Chilean sea bass!
• As someone who loves to workout and eat healthy, this is the ultimate meal! It is high in protein and contains no added sugar. I make this twice per week!
• The sear from the pan gives the fish a crispy crunchy skin.
• This meal feels sophisticated and fancy, but it is incredibly straightforward and simple.
• This recipe is Whole30 compliant, Paleo, gluten free, sugar free, Keto and low carb.
• Check out this Blackened Mahi Mahi or this Baked Tilapia for another great seafood recipe!

What is Chilean Sea Bass?

Chilean sea bass is the nickname for Antarctic toothfish and Patagonian toothfish. These two species of fish inhabit cold water and can be found in the Pacific, southern Atlantic, and Indian Oceans. In fact, these fish are actually a type of cod.

These fish are typically 10 to 20 pounds in weight. In addition, they have a lifespan of 50 years.

Chilean sea bass is an expensive and sought after fish due to its rich flavor. This white fish is healthy, high in protein, and low in carbs. For a more mild flavor, try this Cod Fish Recipe.

Sea bass is a more generic name given to many different types of fish. Chilean sea bass is specifically the Antarctic and Patagonian toothfish.

Sea bass is the most common name, but these fish can go by a variety of different names. These include hamlet, jewfish, grouper, graysby, cony, and hind.

Today, giant sea bass is on the endangered species list. Chilean sea bass are not endangered, but illegal fishing has become an issue.

Ingredients & Substitutions

These are the ingredients and substitutions for this pan seared Chilean sea bass recipe.

Choose high quality Chilean sea bass filets for best results. This recipe can also be made with cod or haddock. A high quality white fish will yield the most flavor.

Sea salt and pepper seasons this pan seared Chilean sea bass. A little bit goes a long way!

The butter is used in both the pan searing and in the lemon garlic herb butter sauce. Feel free to use grass fed butter, ghee, Vegan butter, or even olive oil if needed.

The minced garlic adds a big punch of flavor!

A little oregano is the best seasoning for this fish. It adds color, flavor, and taste.

The lemon slices add the perfect amount of tartness.

Garnish with fresh parsley if desired.

Taste & Texture

This pan seared Chilean sea bass has a mild buttery lemon flavor. The taste itself is not fishy. This is the reason why I love this sea bass fillet!

The texture is moist, juicy, and flaky.

How to Make

Step 1

First, pat sea bass dry with paper towels.

Step 2

Then, season on both sides with sea salt and pepper.

Step 3

Add 1 tablespoon butter to a large skillet over medium heat.

Step 4

Once butter melts, place fish skin side down. Cook for 5 minutes.

Step 5

Meanwhile, melt the remaining 2 tablespoons of butter in the microwave. Stir in minced garlic and oregano.

Step 6

Flip fish. Then, pour butter sauce over the fish. Add sliced lemons to the skillet.

Step 7

Cook for another 5 minutes or until fish is flaky.

Step 8

Finally, remove from skillet and serve pan seared Chilean sea bass. Garnish with sauce from pan and fresh parsley if desired.

Oven Method

To make oven baked Chilean sea bass, preheat oven to 425 degrees Fahrenheit. Spray baking dish with nonstick spray.

Pat dry both sides of the fish. Season with sea salt and pepper.

In a microwave safe dish, melt butter. Stir in minced garlic and oregano.

Place fish skin side down in baking dish. Pour the melted butter mixture over the white fish. Top with sliced lemon.

Bake for 15 to 20 minutes or until the fish is flaky.

Serve with pan juices and fresh parsley.

Air Fryer Method

To make air fryer Chilean sea bass, preheat your air fryer to 375 degrees Fahrenheit.

Season the fish. Lightly spray the air fryer basket with nonstick spray.

Place skin side down in the air fryer basket.

Air fry for 10 to 11 minutes or until the fish is flaky.

Finally, remove from the air fryer. Brush with melted butter. Serve with fresh herbs and sliced lemons.

Expert Tips & Tricks

A high quality Chilean sea bass makes all the difference! Haddock or cod work well too.

To pick the best fish, look for one with no strong odors. The fillets should look moist and juicy. For best results, cook them fresh, not from frozen.

Do not over cook fish. Once it is flaky, remove from heat.

Serve with juices from pan. This helps the fish remain juicy and tender.

How to Serve & Store

Serve pan roasted Chilean sea bass hot from the pan or oven. Top with a little Whole30 Garlic Aioli!

This fish is great with mashed potatoes, roasted veggies, or a side salad. For a healthier version of fish and chips, serve with these Whole30 French Fries!

Store leftovers in an airtight container in the fridge for up to 3 days. Store with juices from pan.

How to Buy the Best White Fish

Here are some things to look for when buying white fish.

The smell of the fish is very important! If the fish smells very fishy, it is not fresh. Instead, fresh fish should have an almost sweet smell.

For the freshest fish, there should be no brown spots. Take a look at the color of the fish to ensure it is not discolored.

Since access to fish can be limited, frozen fish is a great option. Look for high quality frozen fish in your freezer aisle.

Frequently Asked Questions

You May Also Like

• Easy Sugar Free Stir Fry Sauce (Paleo, Whole30, Gluten Free)
• Whole30 Steak Sauce with Garlic Cream Sauce
• Royal Red Shrimp Recipe
• Whole30 French Fries
• Whole30 White Chicken Chili

If you make this pan seared Chilean sea bass recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see these Lunch and Dinner Recipes.

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Pan Seared Chilean Sea Bass Recipe

This pan seared Chilean Sea Bass is incredibly juicy, tender and flavorful! The fish is flaky and has the best texture. An easy lemon garlic herb sauce elevates this dish!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 444kcal

Author Addison LaBonte

Ingredients

• 2 filets Chilean sea bass about 5 to 6 ounces each
• 1 tsp sea salt
• 1 tsp ground pepper
• 3 tbsp butter or ghee divided
• 1 tsp minced garlic
• 1 tsp oregano
• 1 lemon
• parsley to garnish

Instructions

• First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
• In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.
• Cook for 5 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
• After 5 minutes, flip fish. Pour butter herb sauce over fish.
• Slice lemons into round discs. Place lemon slices in skillet.
• Cook for 5 more minutes or until fish is flaky.
• Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.

Video

Notes

• Depending on thickness of sea bass, cooking time may vary slightly.
• If the skillet becomes dry, add more butter.
• Cook fish until it is flaky.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 444kcal | Carbohydrates: 7g | Protein: 21g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1398mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 899IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 1mg

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The post Pan Seared Chilean Sea Bass Recipe appeared first on Organically Addison.

Why You’ll Love This Recipe

• These dairy free chocolate chip cookies are incredibly soft and chewy.
• These one bowl cookies are easy and straightforward.
• The crispy edges are complemented by the warm soft center.
• These chocolate chip cookies without butter are completely dairy free!
• They are bursting with dairy free dark chocolate chips.
• These allergy friendly chocolate chip cookies work for many diets and lifestyles.
• In addition, these dairy free cookies are gluten free, soy free, and nut free!
• They are milk free and can also be made egg free.
• For a Paleo version, check out these Paleo Chocolate Chip Cookies.

Ingredients & Substitutions

These are the ingredients and substitutions for these dairy free chocolate chip cookies. Scroll down to the recipe card below for the full recipe.

Coconut oil is used to keep these cookies dairy free. Use room temperature (slightly softened) coconut oil for best results. For no coconut flavor, use refined coconut oil. This is a great substitute for butter in cookies.

Both brown sugar and granulated sugar sweeten this recipe. Coconut sugar can replace the brown sugar if desired.

Vanilla extract takes cookies from good to great. No substitutions here!

Eggs help these cookies stay together. To make egg free dairy free cookies, replace the 2 eggs with a total of ½ cup unsweetened applesauce. Check out these Eggless Cookies for more egg free baking.

For flour, use gluten free 1 to 1 flour or all purpose flour. Both work well.

A teaspoon of baking soda acts as the leavening agent. I do not recommend using baking powder in its place.

A little bit of sea salt goes a long way! Trust me on this one.

The dairy free dark chocolate chips are insanely delicious. I recommend Enjoy Life dark chocolate chips since they melt well and taste great.

If desired, omit the chocolate chips to make cookies without chocolate chips.

Dairy Free Baking

Classic chocolate chip cookies utilize both butter and chocolate chips, which both contain dairy. These cookies use coconut oil in place of butter and dairy free chocolate chips.

Dairy free baking can be challenging since butter is out of the question. Butter acts as a baking fat when added to baked goods. Coconut oil is a great replacement! It is a heart healthy fat and acts very similarly to butter when baked.

Similarly to butter, the texture and state of the coconut oil is important. For these dairy free chocolate chip cookies, use room temperature coconut oil for best results. It should be slightly soft, but nowhere near melted.

How to Make

Step 1

First, beat together coconut oil, brown sugar, granulated sugar, and vanilla extract.

Step 2

Add in eggs and beat until creamy.

Step 3

Then, add in gluten free flour, baking soda, and sea salt. Mix until combined.

Step 4

Fold in dairy free chocolate chips. Next, refrigerate the cookie dough for at least 1 hour.

Step 5

When it’s time to bake, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 6

Use cookie scoop or ice cream scoop to scoop balls of dough onto lined baking pan. Then, place balls of dough at least 3 inches apart since these cookies spread.

Step 7

Bake for 10 to 11 minutes or until edges are golden and middles are set.

Step 8

Finally, remove these dairy free chocolate chip cookies from the oven. Cool on pan for 5 minutes before removing to a cooling rack.

Expert Tips & Tricks

Follow these tips and tricks to make the best dairy free chocolate chip cookies ever!

Use refined coconut oil for a neutral flavor. In contrast, unrefined coconut oil has a slight coconut flavor.

Replace eggs with unsweetened applesauce for an egg free cookie recipe. Then, they will be egg and dairy free cookies.

The cookie dough will have the same texture and taste as classic cookie dough.

Refrigerating the dough is key to this recipe. In addition, this helps the cookies hold together better while baking. Refrigerate for at least 1 hour up to 48 hours.

The longer the dough chills, the more held together the cookies will be.

Use cookie scoop or ice cream scoop to scoop balls of dough.

Spread balls of dough at least 3 inches apart on lined baking pan. These cookies will spread while baking.

Most importantly, do not over bake these dairy free chocolate chip cookies! Once the middle of the cookies are set and no longer gooey, remove them from the oven.

How to Serve & Store

These dairy free chocolate chip cookies are great once slightly cooled from the oven. Hello melty chocolate chips and warm cookies!

Serve with a glass of milk, coffee, tea, or a scoop of ice cream! Serve warm with ice cream or whipped cream.

Store covered at room temperature for up to 4 days.

Store in the fridge for up to 7 days.

Wrap dairy free chocolate chip cookies individually and freeze for up to 1 month.

Where to Buy Dairy Free Chocolate Chips

Many grocery stores carry dairy free chocolate chops these days. Stores such as Whole Foods, Trader Joe’s, Target, Walmart, and Hannaford carry great options. Here are some of the brands.

ChocZero Dark Chocolate No Sugar Added

Enjoy Life Semi Sweet

Enjoy Life Mini Semi Sweet

Kirkland Semi Sweet

Enjoy Life Dark Chocolate

Enjoy Life Chocolate Chunks

Organic Great Value Dark Chocolate (from Walmart)

Hu Chocolate Baking Gems

Lily’s Dark Chocolate

Nestle Tollhouse Allergen-Free

Organic Good & Gather Dark Chocolate (from Target)

Sprouts Semi Sweet

Trader Joe’s Semi Sweet

Wegman’s Semi Sweet

Frequently Asked Questions

You May Also Like

• Gluten Free Dairy Free Cookies
• Vegan Gluten Free Chocolate Chip Cookies
• The Best Paleo Chocolate Chip Cookies
• Almond Flour Peanut Butter Cookies
• Gluten Free Dairy Free Brownies

If you make this dairy free chocolate chip cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out this Dairy Free Recipes page.

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Dairy Free Chocolate Chip Cookies

These Dairy Free Chocolate Chip Cookies are incredibly soft and chewy! They have the perfect texture and taste like a classic cookie. They can be made gluten free too!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 18 cookies

Calories 345kcal

Author Addison LaBonte

Ingredients

• 1 cup coconut oil room temperature
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 ¾ cups gluten free 1 to 1 flour or all purpose flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 ½ cups dairy free chocolate chips

Instructions

• First, add coconut oil, brown sugar, granulated sugar and vanilla extract to a stand mixer or large bowl. Beat until creamy.
• Add in eggs and beat until combined.
• Add in gluten free flour, baking soda, and sea salt. Stir to combine.
• Then, fold in chocolate chips. Place mixing bowl in fridge for at least 1 hour to chill.
• When it is time to bake, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
• Use a cookie scoop or ice cream scoop to scoop balls of dough onto lined baking pan. Place at least 3 inches from each other since these cookies spread.
• Bake for 10 to 11 minutes or until edges of cookie are golden and middles are set.
• Remove from oven. Allow cookies to cool on pan for 5 minutes. Then remove to a wire cooling rack to finish cooling.

Notes

• I have not tested this recipe with Vegan butter, but it should work fine.
• Use refined coconut oil for no coconut flavor.  
• Gluten free 1 to 1 flour or all purpose flour can be used.  I used King Arthur Flour 1 to 1 Gluten Free Flour.
• Dough should resemble normal looking cookie dough.
• Refrigerating the dough allows the dough to bind together.  Chill for at least 1 hour, up to 48 hours.  The longer the dough chills, the more compact the cookies will be.
• Scoop evenly sized balls of dough to ensure even baking.
• I used an ice cream scoop for larger cookies.
• Bake until edges are golden and middles are just set.  Do not over bake!
• These cookies spread quite a bit while baking.
• Store cookies covered at room temperature for up to 4 days.
• Store in fridge for up to 7 days.
• These cookies freeze well!  Freeze each cookie wrapped individually.

Nutrition

Calories: 345kcal | Carbohydrates: 46g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 136mg | Potassium: 42mg | Fiber: 2g | Sugar: 25g | Vitamin A: 26IU | Calcium: 35mg | Iron: 1mg

Love these dairy free chocolate chip cookies? You can sign up here to receive healthy meal plans and new recipes!

The post Dairy Free Chocolate Chip Cookies appeared first on Organically Addison.

See those crispy edges? These cookies are so yummy!

Why You’ll Love This Recipe

• These cookies have golden crispy edges and a chewy center.
• This recipe is an easy one bowl recipe. Try these Dairy Free Chocolate Chip Cookies too!
• These are the best gluten free and dairy free cookies I’ve ever tried!
• They are made with coconut flour and with almond flour.
• These cookies are made without butter, without shortening, without molasses, and without xantham gum.
• They are based off my Best Paleo Chocolate Chip Cookies.
• They are Paleo, grain free, gluten free, and dairy free.

Ingredients & Substitutions

The coconut oil is the dairy free baking fat used. Vegan butter can be used in its place if needed. Use refined coconut oil for a neutral taste.

Both white sugar and coconut sugar work well.

Room temperature eggs are best for this recipe. I do not recommend using an egg replacer, chia eggs, or flax eggs.

Both the almond flour and coconut flour are vital to these cookies. The almond flour adds a hearty and nutty flavor. The coconut flour soaks up excess liquid and adds a touch of sweetness. I do not recommend another flour. Check out my Cassava Flour Cookies for a nut free option!

Use dairy free chocolate chips. My favorite is Enjoy Life dark chocolate chips.

Dairy Free Baking

Here are some tips and tricks for dairy free baking.

Use coconut oil or Vegan butter in place of regular butter. Both coconut oil and Vegan butter are a baking fat. If a recipe calls for melted butter, use melted coconut oil or Vegan butter in its place. Likewise, substitute chilled butter with chilled coconut oil or chilled Vegan butter.

Substitute cow’s milk with a dairy free milk. If the recipe calls for skim, 1% or 2%, then almond milk, cashew milk or oat milk are great substitutes. If heavy cream or whole milk is used, substitute canned coconut milk or canned coconut cream for extra creaminess.

How to Make

Step 1

In a large mixing bowl or stand mixer, beat softened coconut oil with sugar for 1 minute.

Step 2

Add eggs and vanilla extract to mixing bowl. Stir to combine.

Step 3

Sift in almond flour, coconut flour, and baking soda. Stir to combine.

Step 4

Next, fold in chocolate chips.

Step 5

Place dough in an airtight container. Refrigerate for at least 4 hours.

Step 6

When it’s time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 7

Use cookie scoop or ice cream scoop to scoop dough onto lined baking pan.

Step 8

Bake for 9 to 12 minutes or until cookies are set in the middle.

Step 9

Remove from oven. Let cookies cool on pan for 5 minutes. Then, transfer to a cooling rack to finish cooling.

Expert Tips & Tricks

Use softened but not melted coconut oil. If coconut oil is firm at room temperature, add it to a bowl and microwave for 10 seconds to soften.

Refrigerating the dough allows the ingredients to “marinate” together. This is a very important step! In addition, this allows the dough to firm up and prevent excess spreading while baking.

Use cookie scoop or ice cream scoop to scoop dough. Do not flatten balls of dough since they will spread.

Cook until middle of cookies are just set. Do not over bake!

These cookies are soft and fragile when they come out of the oven. Allow them to cool on pan for 5 minutes before carefully removing them to a wire rack.

Store in fridge for best results. They are soft at room temperature.

How to Serve & Store

Serve gluten free dairy free chocolate chip cookies once they are fully cooled.

Store in an airtight container in the fridge for up to 5 days.

Store in freezer for up to 2 months.

Frequently Asked Questions

You May Also Like

• Almond Flour Peanut Butter Cookies
• The Best Paleo Chocolate Chip Cookies
• Paleo Brownie Cookies
• Gluten Free Dairy Free Brownies
• Almond Flour Lace Cookies

If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more baking ideas, check out my Desserts Recipes page.

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Gluten Free Dairy Free Cookies

These gluten free dairy free cookies have crispy edges and a chewy soft center! They taste like classic cookies, but they are made gluten free and dairy free. These cookies are the perfect dessert for any occasion!

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 cookies

Calories 274kcal

Author Addison LaBonte

Ingredients

• ½ cup coconut oil softened
• ½ cup granulated sugar see note
• 2 eggs room temperature
• 1 tsp vanilla extract
• 1 ¼ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking soda
• 1 cup dairy free chocolate chips

Instructions

• In a large mixing bowl or stand mixer, beat softened coconut oil with sugar for 1 minute.
• Next, add in eggs and vanilla extract. Mix to combine.
• Sift in almond flour, coconut flour, and baking soda.
• Once combined, fold in chocolate chips.
• Add dough to an airtight container. Refrigerate dough for at least 4 hours up to overnight.
• When it's time to bake, preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
• Scoop chilled dough using a cookie scoop. Place on baking sheet.
• Bake for 9 to 12 minutes or until middle of cookies are set.
• Finally, remove from oven. Cool on pan for 5 minutes before removing to a cooling rack to finish cooling.
• Cookies are best stored in the fridge.

Notes

• Granulated white sugar or coconut sugar work well.
• Use softened coconut oil.  Room temperature coconut oil should be slightly soft.  If needed, microwave coconut oil in small bowl for 10 seconds to soften it.  Do not melt completely!
• Do not skip the refrigeration step.  It is vital to the texture of these cookies!
• Use cookie scoop or ice cream scoop to scoop dough.
• Do not flatten balls of dough before baking.  They will spread slightly into nice round cookies.
• Bake until middles are set and edges are faintly golden brown.
• These cookies are fragile right from the oven.  Allow to cool on pan for 5 minutes then carefully place on cooling rack until cooled.
• Store in fridge (or freeze for later) for best results.
• They are soft when stored at room temperature, but perfectly crisp in the fridge.
• I use Enjoy Life dark chocolate chips for dairy free.

Nutrition

Calories: 274kcal | Carbohydrates: 21g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 11mg | Fiber: 3g | Sugar: 16g | Vitamin A: 40IU | Calcium: 48mg | Iron: 2mg

Love these gluten free dairy free cookies? You can sign up here to receive healthy meal plans and new recipes!

The post Gluten Free Dairy Free Cookies appeared first on Organically Addison.

Why You’ll Love These Cookies

• They have the best chewy and crispy texture!
• The dark chocolate chips add the perfect amount of sweetness, intensity and flavor.
• These almond flour oatmeal chocolate chip cookies are made in one bowl.
• This easy recipe takes less than 30 minutes from start to finish.
• This almond flour cookies recipe is much more healthy than traditional oatmeal chocolate chip cookies.
• Unlike many gluten free cookies, these are made without xantham gum.
• They can be made with old fashioned oats or with steel cut oats.
• Feel free to make these with raisins or with another fun mix in!
• Check out this Chocolate Baked Oatmeal for your extra oats.
• This recipe is Gluten Free. For the Nut Free version, check out these Coconut Flour Oatmeal Cookies!

Blanched Almond Flour Versus Almond Meal

Blanched almond flour is made from ground up almonds whose skins have been removed. This flour is much lighter in color than almond meal. Due to the peeled skins, blanched almond flour is much less coarse than almond meal.

Blanched almond flour is highly recommended for baking. It is the basis of these Paleo Chocolate Chip Cookies and Banana Muffins with Almond Flour.

On the contrary, almond meal is made from ground up almonds with their skin on. Almond meal is darker in color and more coarse than blanched almond flour.

Both blanched almond flour and almond meal can be made at home. Using a blender, add almonds and blend until a powder is formed. This process usually takes several minutes. If you keep blending, you will end up with Homemade Almond Butter!

Nutritional Benefits & Uses of Almond Flour

Almonds and almond flour have many great health benefits. Almonds are a heart healthy fat. They are also abundant in protein, fiber, manganese, and Vitamin E.

Almond flour can be used in many different ways. It is a great option for Paleo and gluten free baking. In addition, it can be used in savory dishes like Meatloaf. Check out these Almond Flour Peanut Butter Cookies too! These are a great almond flour dessert!

Almond flour is sold in most grocery stores and on Amazon. It is located in the baking aisle of Target, Walmart, Whole Foods, Sprouts, Hannaford, Aldi, Trader Joe’s and more.

How To Make

Step 1

First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl with stand mixer, mix butter and brown sugar for 1 minute.

Step 3

Add in egg, vanilla and baking soda. Mix until combined.

Step 4

Then, mix in almond flour and oats. Fold in dark chocolate chips.

Step 5

Use a cookie scoop or ice cream scoop to scoop dough onto lined baking pan.

Step 6

Use your fingers to slightly flatten each ball of dough.

Step 7

Then, bake for 9 minutes. Remove pan from oven and bang on countertops 2 to 3 times. To do this, drop pan a couple inches above countertop to release air bubbles.

Step 8

Return to oven for another 2 to 3 minutes. Once cookies are set in the middle, remove from oven.

Step 9

Allow almond flour cookies to cool on pan for 3 minutes before removing to a wire rack to cool.

Expert Tips & Substitutions

To make the best almond flour oatmeal cookies, use old fashioned oats. They add a great texture to these cookies.

Don’t skimp on the chocolate chips! These cookies use less than 1 cup of brown or coconut sugar. The chocolate chips add some necessary sweetness.

Don’t skip the banging the pan on the countertop step. This really helps release air bubbles and allows the cookies to spread more.

Bake until the middles are JUST set. They will firm up while cooling.

How to Serve & Store

Serve almond flour cookies once they are cool enough to handle. They are delicious warm! These almond flour butter cookies are also great served with almond milk!

Store in fridge for up to 7 days. Store covered at room temperature for up to 7 days.

To freeze, wrap each individual gluten free almond cookie and freeze for up to 2 months.

Variations & Add Ins

While I love this cookie recipe with almond flour as is, here are some flavor variations. Add these to the dough before baking. For the version without oatmeal, check out these Almond Flour Cookies.

Raisins

White chocolate chips

Dash of cinnamon

Dash of ground ginger

Chocolate chunks

Dried cranberries

Frequently Asked Questions

Gluten Free Oats

These oatmeal cookies with almond flour utilize gluten free oats. Choosing the right kind of gluten free oats is important!

Gluten free old fashioned rolled oats are the best for these oats almond cookies. They are large enough to add some texture and chewiness.

While steel cut oats work, they tend to be more crunchy and smaller. I suggest using Bob’s Red Mill Old Fashioned Rolled Oats.

You May Also Like

• The Best Paleo Chocolate Chip Cookies
• 3 Ingredient Cashew Butter Cookies
• Cassava Flour Cookies (Nut Free & Paleo)
• Paleo Brownie Cookies
• Paleo Chocolate Chip Cookie Skillet

If you make this almond flour cookies recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out my Desserts Recipes page.

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Almond Flour Oatmeal Cookies (Gluten Free)

These Almond Flour Oatmeal Cookies have crisp chewy edges and a soft center! They are dotted with dark chocolate chips. These gluten free oatmeal chocolate chip cookies are such a delicious classic!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 15 cookies

Calories 279kcal

Author Addison LaBonte

Ingredients

• ¾ cup brown sugar or coconut sugar
• ½ cup softened butter or coconut oil or Vegan butter
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 cups almond flour
• 2 cups gluten free oats see note
• ¾ cup dark chocolate chips

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large mixing bowl with stand mixer, mix butter and brown sugar for 1 minute.
• Add in egg, vanilla and baking soda. Mix until combined.
• Then, mix in almond flour and oats.
• Fold in chocolate chips.
• Use a cookie scoop or ice cream scoop to scoop dough onto lined baking sheet. Slightly press down on each cookie with your fingers.
• Bake for 9 minutes. Then, remove pan from oven and bang on countertop 2 to 3 times. To do this, gently drop your pan a few inches onto countertop. This removes air bubbles and allows the cookies to spread.
• Return to oven. Bake another 2 to 3 minutes or until cookies are set in the middle.
• Remove from oven. Finally, cool on pan for 3 minutes before removing to a cooling rack.

Notes

• See photos above for a step by step guide.
• Brown sugar or coconut sugar both work in this recipe.
• Steel cut oats or old fashioned oats will work but I suggest using old fashioned oats.  Check labels to ensure it is gluten free oats.  
• I recommend Bob’s Red Mill Gluten Free Old Fashioned Oats.
• After the initial 9 minutes of baking time, remove pan from oven.  Bang pan on countertop 2 to 3 times to remove air bubbles.
• To do this, simply drop pan a couple inches above your countertop.  Wear oven mitts!
• Bake only until cookies are set in the middle.  Do not over bake!
• Store cookies in an airtight container at room temperature for 3 days.  Store in fridge for up to 7 days.
• These cookies freeze well!

Nutrition

Calories: 279kcal | Carbohydrates: 26g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 149mg | Potassium: 121mg | Fiber: 3g | Sugar: 14g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

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The post Almond Flour Oatmeal Cookies (Gluten Free) appeared first on Organically Addison.

Why You’ll Love This Stir Fry Sauce

• This homemade Sugar Free Stir Fry Sauce comes together in just 15 minutes.
• It is so quick, easy and healthy!
• This low calorie, low carb sauce is great for everything from vegetables, stir fries, chicken, beef and fish.
• This is a kid friendly teriyaki sauce. It is reminiscent of Chinese takeout but made with clean ingredients.
• This is the best easy sauce for quick dinners! It has similar flavors to Whole30 Orange Chicken and Pad Pak Thai.
• This Paleo stir fry sauce recipe is made without soy sauce, without cornstarch, without sugar, without brown sugar, without oyster sauce, and without vinegar.
• For a sweeter option, try this Korean BBQ Sauce.
• As written, it is Whole30 approved, Paleo, Gluten Free, Dairy Free, Low Carb, Keto Friendly and Sugar Free!

Different Ways To Use

This Whole30 stir fry sauce has so many different uses!

Add this sauce to stir fries. It pairs well with chicken, beef, fish and vegetables. I suggest cooking your meats and veggies first before adding the sauce.

Since it has strong notes of garlic and ginger, it works well as a marinade. Add sauce to a Ziplock bag with meat or vegetables and marinate at least 2 hours up to overnight.

If you don’t need a gluten free or Whole30 recipe, pair this sauce with rice or noodles. Or, try this Chinese Garlic Chicken.

How To Make

Step 1

First, add all ingredients to a skillet over low medium heat.

Step 2

Simmer on low medium heat, stirring occasionally to prevent burning. Simmer for 10 minutes or until sauce has reached desired consistency.

Step 3

Finally, remove Whole30 stir fry sauce from heat. Pour into an airtight container and store in fridge.

Expert Tips & Tricks

There are a few tips and tricks to make the best gluten free stir fry sauce!

First, simmer on low medium heat. Stir occasionally to prevent any burning. A nice low simmer allows the flavors to marinade together without risking burning.

Both the chili paste and the sesame oil are optional. However, they do provide a nice depth of flavor. Additionally, a squeeze of lemon juice adds a little tartness and freshness.

If desiring a thicker sauce, mix 1 tablespoon tapioca flour with 2 tablespoons water in a small bowl. Stir this into the skillet. This will thicken the sauce considerably.

Serve immediately or store in an airtight container for later use. I suggest using it within 7 days for best results.

Frequently Asked Questions

You May Also Like

• Chicken and Veggie Stir Fry
• Chinese Garlic Sauce
• Whole30 Chicken Stir Fry
• Paleo Asian Meatloaf
• Whole30 Orange Chicken

If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more sugar free recipes, check out my Whole30 Recipes page or Ultimate Guide to Whole30.

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Easy Sugar Free Stir Fry Sauce (Paleo, Whole30, Gluten Free)

This easy Sugar Free Stir Fry Sauce is aromatic, flavorful, and so tasty! This Paleo and Whole30 stir fry sauce is great for vegetables, meats, and fish. It is made with only a few ingredients and is versatile!

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 42kcal

Author Addison LaBonte

Ingredients

• ⅓ cup coconut aminos
• ¾ cup chicken broth
• 2 tsp fresh ginger
• 2 tsp minced garlic
• 1 tbsp tapioca flour or cornstarch
• ¼ tsp lemon juice optional
• 1 tsp sesame oil optional
• 1 tsp chili paste optional
• green onions for garnish

Instructions

• First, add all ingredients to a skillet over low medium heat.
• Simmer on low medium heat for 10 minutes, stirring occasionally to prevent burning.
• Once sauce has slightly thickened and reached desired consistency, remove from heat.
• Finally, either use immediately or store in an airtight container in the fridge for up to 7 days.
• Garnish with chopped green onions if desired.

Notes

• For a thicker sauce, mix an additional 1 tablespoon tapioca flour with 2 tablespoons water in a small bowl. Then, whisk this into skillet and stir.
• Coconut aminos is the soy free and gluten free version of soy sauce.  If desired, replace with soy sauce.
• Cornstarch or arrowroot powder can replace tapioca flour.
• The sesame oil and chili paste are optional, but do add some spice and flavor.
• The squeeze of lemon juice adds a punch of tartness, but is also optional.
• Use immediately with vegetables, meats, or fish.  Or, store in an airtight container in the fridge for up to 7 days.
• If using immediately, feel free to garnish with some chopped green onions.
• This recipe also works well as a marinade.
• Any sugars in the nutrition facts are due to naturally occurring sugars, not added sugars.

Nutrition

Calories: 42kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 614mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg

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The post Easy Sugar Free Stir Fry Sauce (Paleo, Whole30, Gluten Free) appeared first on Organically Addison.

These ribs are SO easy to make. They are every bit as flavorful as my Whole30 Ribs in the Oven, but they’re cooked in beef broth and BBQ sauce for an extra tender result.

Why You’ll Love This Recipe

• These ribs are melt in your mouth delicious.
• A cast iron Dutch oven does all the hard work for you.
• This recipe is a “set it and forget it” recipe. It is hands off, super easy, and produces the most tender ribs.
• The homemade dry rub is so flavorful and perfectly seasoned.
• These ribs are great as leftovers.
• This recipe is Paleo, Whole30 friendly, Keto friendly, Gluten Free, and Dairy Free.
• Check out this Dutch Oven Chili for another delicious idea!

The Different Types of Ribs

These are the different types of pork ribs.

• Baby Back Ribs: These ribs are extremely flavorful. They tend to be more fatty, but that yields a more flavorful result. They are smaller in size than other ribs. Each rack is typically around 1 to 1.5 pounds.
• Spare Ribs: Spare ribs are typically called the most flavorful even though they have the least amount of meat. The meat is on top of and between the rib bones.
• Country Style Ribs: This style of ribs has the least fat and the most amount of meat. They are typically eaten with a fork and knife, unlike most cuts of ribs.
• Beef Back Ribs: These ribs have a high meat to bone ratio.
• St. Louis Style Ribs: This rectangular cut of meat is cut from the belly. They are hearty, flavorful, and popular.

Recipe Steps

Step 1

First, preheat oven to 300 degrees Fahrenheit.

Step 2

Add chopped onion to a large Dutch oven.

Step 3

Mix together dry rub seasonings.

Step 4

Rub both sides of baby back ribs with dry rub.

Step 5

If ribs are too long to fit in Dutch oven, then cut into 2 or 3 pieces. Then, add ribs to the Dutch oven.

Step 6

Pour beef broth and BBQ sauce on top of ribs.

Step 7

Bake for 2.5 to 3 hours or until ribs are tender.

Step 8

Finally, carefully remove Dutch oven from oven. Serve Dutch Oven ribs with additional BBQ sauce if desired.

Frequently Asked Questions (FAQs)

You May Also Like

• Whole30 BBQ Ribs in the Oven
• Whole30 Garlic Ginger Chicken
• Burger Bowls
• Whole30 Sheet Pan Chicken Thighs
• Paleo Braised Short Ribs

If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!

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The Best Dutch Oven Ribs

These are the best Dutch Oven Ribs! They are extremely tender, flavorful and hearty. They are significantly easier than smoking or grilling ribs. This healthy recipe is great for barbecues, entertaining and family dinners!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 499kcal

Author Addison LaBonte

Ingredients

• 1 white onion sliced
• 1 rack baby back ribs I used pork
• 1 ½ cups beef broth
• 1 cup BBQ sauce

Dry Rub

• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tbsp coconut sugar or brown sugar, see note
• 1 tsp onion powder
• 1 tbsp ground mustard
• ½ tsp cayenne pepper
• 1 tsp sea salt
• 1 tsp ground pepper
• ½ tsp oregano

Instructions

• First, preheat oven to 300 degrees Fahrenheit.
• In a large Dutch oven, add chopped onion.
• Then, mix together dry rub mix. Rub on both sides of ribs.
• If ribs are too long to fit in Dutch oven, then carefully cut into 2 or 3 pieces that will fit inside.
• Once seasoned and cut, layer ribs in Dutch oven.
• Pour beef broth and BBQ sauce on top.
• Place Dutch oven in the oven. No need to cover the Dutch oven.
• Bake for 2 ½ to 3 hours or until ribs are tender.
• Finally, remove ribs from Dutch oven. Top with additional BBQ sauce if desired.

Notes

• I used a 7 quart cast iron skillet.
• Rub dry rub all over both sides of the ribs.
• I used pork baby back ribs for this recipe.
• Chicken broth or another broth can replace beef broth.
• Any BBQ sauce works.  I love Primal Kitchen Foods for a Whole30 option and Sweet Baby Ray’s for a full sugar version!
• Ribs are done cooking at 145 degrees Fahrenheit, but they will still be tough.  Cook until internal temperature reaches between 195 degrees and 200 degrees for tender meat.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• To reheat, place ribs on parchment lined baking sheet.  Bake at 300 degrees Fahrenheit for about 7 to 8 minutes or until warmed through.

Nutrition

Calories: 499kcal | Carbohydrates: 40g | Protein: 30g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1789mg | Potassium: 666mg | Fiber: 2g | Sugar: 29g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 2mg

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