RECIPES

Chocolate Radicals

March 31, 2020

I’m Kelly.
Over a decade ago, my daughter Erinn and I opened Kelly’s Bake Shoppe to make healthy living accessible—and delicious. Now, my journey has grown to embrace personal growth, healing, homesteading, and living in harmony with nature.
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These are so deliciously rich and loaded with chocolate flavor. We added one of our favorite snacks, gluten-free pretzels for fun; the salt and crunch really enhance the crazy-good factor of this cookie. You could substitute quinoa puffs, chopped almonds or any other crunchy, lightly salted treat you like.

Active time: 20-25 minutes

Total time: 35 minutes

2 tablespoons flax meal

2 tablespoons chia seeds

1 teaspoon espresso powder

1 cup GF all-purpose flour

2 ½ teaspoons baking powder

¼ teaspoon sea salt

¼ teaspoon xanthan gum

2 cups chocolate chips

6 tablespoons vegan butter

1 cup Sucanat

2/3 cup organic cane sugar

2 ½ teaspoons vanilla extract

½ cup chocolate chips

1 cup pumpkin seeds

1 cup crushed, GF pretzels

½ cup chopped almonds

1 cup puffed quinoa

  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. Combine flax meal and chia seeds with ½ cup plus 2 tablespoons of water and set aside to thicken.
  3. Reconstitute the espresso with 2 tablespoons of boiling water.
  4. In a small bowl, combine the flour, baking powder, salt and xanthan gum.
  5. In a double-boiler set over low heat, melt the chocolate chips with the vegan butter.
  6. Add the Sucanat, sugar, flax and chia mixture, espresso and vanilla and mix well with a wooden spoon. Stir in the flour mixture.
  7. Stir in the chocolate chips, pumpkin seeds, crushed gluten-free pretzels and puffed quinoa.
  8. Form cookie dough into 1-inch balls and place them 2 inches apart on the prepared cookie sheet. Press down lightly with the palm of your hand. They spread a lot so be sure to give them lots of room!
  9. Bake for 10 to 12 minutes. If you overbake them, they will be crisp. If you underbake them, they will be chewy.

Makes 12 cookies

Note: These cookies store well in the freezer.

Kelly Childs

AUTHOR

KELLYCHILDS

Kelly is the co-founder and co-owner (with her daughter Erinn) of the fabulously successful, Kelly's Bake Shoppe, where thousands flock every week. She resides in Grey County with her two cats, Daisy and Tuna. Kelly spends her time creating art, developing marketing content, as well as building new business ideas with Erinn. Outside of the bake shoppe world, they host the podcast 'Are You Living Your Life Yet ™️.’ and have authored two cookbooks, 'Made with Love’ (national best seller) and 'Conscious Living’ with more to come.

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This podcast is a space for honest reflections, deep conversations, and transformative insights on wellness, healing, and personal growth. I’ll be sharing my own journey while connecting with inspiring guests who offer wisdom on living with intention, purpose, and joy.

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Meet Kelly Childs
Visionary. Entrepreneur. Plant-Based Pioneer.

I’m Kelly Childs—a lover of life, advocate for holistic wellness, and proud co-founder of Kelly’s Bake Shoppe. For over a decade, I’ve built a life rooted in mindfulness, personal growth, and creating spaces where others can thrive. From opening Canada’s first award-winning plant-based bakery with my daughter Erinn to championing healing through detoxing, mindfulness, and nature, I’m dedicated to inspiring and supporting your journey. Through this platform, I hope to help you nurture your body and mind, embrace your truth, and rediscover the joy of living naturally.

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