Enjoy Life Chocolate Granola and Baking Chips Review

I was thrilled to be offered another set of items to review for Enjoy Life Foods!  This time even more so because I'm a chocolate lover.  Actually I think I'm addicted! I received their chocolate granola and baking chunks to review.  The granola was so good for a breakfast on top of some plain yoghurt or with some milk though I must admit I liked it with the yoghurt the best.  The baking chunks I used to make these wonderful Sinful Espresso Cookies. 

our box

the yummy goodies!

these were seriously all in the box to keep them cold- 15 ice packs

yum chocolate chunks

this stuff is so good.  add some strawberries to the yoghurt and it's delicious!

loving the free of list

again who doesn't love allergy friendly products!

granola with yoghurt



granola with milk

These are some of the best gluten free alternatives I have found out there and believe me I was on a search for a while to find gluten free granola.  I had given up thinking I was going to have to start making my own.  Now though I can get my chocolate fix that is gluten and dairy free for me!

Want to know how I used the chocolate chunks?  I made a gluten free version of a fellow bloggers recipe for Sinful Espresso Cookies.  These are to die for as well.

You can check out my previous Enjoy Life review of their Plentils by going HERE.  I included some great information over there about the company and will just tell you a few quick bits below so you're not overloaded with the same information again. Also make sure to check out my review of their Crunchy Cookies.

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Here's the important allergy information.  Basically they're allergy free! 

All Enjoy Life products are free of the top 8 allergens and made in a dedicated gluten and nut free facility. In addition to the top 8 allergens most of their products are also free of potatoes, sesame, sulfites, and casein; as well as, no artificial ingredients, no trans fats, and no genetically modified(GMO) ingredients. Sounds good to me! They also have a stricter testing for gluten than the FDA reccomends. They test to make sure they are under 10ppm instead of the recommended 20 ppm.

I was provided with this product in order to facilitate the review; however, all opinions listed in this review are mine and mine alone. I was compensated in no other way than receiving the product for this review. Pin It Now!

Sinful Chocolate Espresso Cookies -Gluten and Processed Sugar Free

Okay, so I must start by saying that I did not invent this recipe.  A fellow blogger over at Ramblings of  a Caffeinated Army Wife did.  And I think I am forever in her debt now!  You can find her original recipe here on her blog or on her pinterest board Cookies.  I did not change the main  recipe, just tweaked it to fit into our dietary restrictions.

The original recipe you can find on her blog, so I'm just going to share my take on her recipe here.

Preheat oven to 375 degrees.

Mix all dry ingredients below in a bowl and set aside:

1 cup fresh ground brown rice flour
1 cup teff flour
1 cup tapioca flour
2 Tb fresh ground espresso powder(I used generous heaping ones)
3/4 tsp baking soda
3/4 tsp baking powder
1-1/2 tsp guar gum or xanthan gum
1/2 tsp salt
1/2 cup dark cocoa powder
1 cup demerara(it's a raw sugar)

This is my flour mixure of brown rice, teff, and tapioca

all dry ingredients added together

Now in a separate bowl:

1 cup butter(real butter or use coconut oil)
mix up to thick whipped consistency

add 2 large eggs one at a time beating well.

In a double boiler melt 1/2 cup chocolate chips ( I of course used dark chocolate)

Slowly add and mix this into the egg/butter making sure to scrape the sides of the bowl. 

Add 2 tsp vanilla

Next I added 1 cup raw local honey.  Mix up well.

Last wet ingredient is 2-4 tsp strong brewed coffee.   I used the 4.

Slowly start mixing small amounts of the flour mixture into the wet ingredients.  It will be a thick mixture(though mine is not as thick as the original).  Once this is fully mixed add in 1/2 cup chocolate(I used the Enjoy Life chocolate chunks here) as well as 1 cup dark chocolate covered espresso beans.

Finished dough

If you don't have any chocolate covered beans you can bake your espresso beans and then dip them in a chocolate ganache and let that dry out to use.  This is what I did.  But as our wonderful blogger friend advised me best to bake them before dipping!

Now spoon out on the cookie sheet into small to medium blobs and bake for 8-10 minutes.

ready to go in the oven

Remove from oven, let cool on sheet for a few minutes then transfer to baking rack.

fresh out of the oven

I had 4 cooling racks full, probably would have had 5 if I hadn't eaten part of the dough and some cookies hot off the pans

Disclosure:  The raw dough is addicting.  The cookies are addicting.  I may have to go run about 10 miles to work this off!  Enjoy!

The gooey yummy inside goodness. 
Must resist and not go eat another one. . .
okay well that's not working so enjoy the recipe I'm off to eat another cookie!

Shared on Slightly Indulgent Tuesdays. Allergy Free Wednesdays. Gluten Free Wednesdays. Tempt my Tummy Tuesdays. Gluten Free Fridays.   Somethings in the Oven Recipe Linky Pin It Now!