Food Lust People Love

Sunday, July 5, 2026

Chocolate Coconut Flour Cookies

These delicious chocolate coconut flour cookies are naturally gluten free but they are also made with Swerve, making them diabetic friendly, low carb and relatively low calorie as well. You won't miss any of those things!

One of my dearest and oldest friends is on weight loss journey for her health. She is doing amazingly well and we are all so proud of her for the lifestyle changes she’s made and her perseverance in pursuit of better health. A while back, she and her husband were going to be in town for doctors’ visits so I invited them to stop by after for tea before they had to drive the couple of hours back home.

I made some savory snacks and baked these cookies as our sweet treat. She liked them so much that I happily wrapped up the leftovers for her to take home. I call that a win!

Chocolate Coconut Flour Cookies

This recipe is adapted from one on today’s Sunday FunDay host’s blog, Cook with Renu. Her original recipe uses honey instead of my Swerve. If you are looking for lovely healthy recipes, many with alternative gluten free flours and little refined sugar, go have a browse!

Ingredients for 12-15 cookies

⅓ cup or 28g coconut flour

¼ cup or 30g unsweetened cocoa powder

½ teaspoon baking soda

⅛ teaspoon or a generous pinch fine sea salt

2 eggs

¼ cup or 50g brown Swerve

1 tablespoon water

⅓ cup or 75g coconut oil - melted and at room temperature – or vegetable oil

½ cup or 90g 63% cacao extra dark chocolate chips

Method

Preheat your oven to 350°F or 180°C and line a baking pan with baking parchment or a silicone liner. I actually used two pans because all my cookies didn’t quite fit on mine, which only holds 12. That said, my cookie scoop was small. You could probably make 12!

In a large mixing bowl sift the flour, cocoa powder, baking soda and salt.

In another bowl whisk the eggs, along with the Swerve, water and melted oil.

Toss the chocolate chips into the dry ingredients and stir to coat.

Pour the wet ingredients into the dry and combine until well incorporated.

Leave the mixture to rest for five minutes so the coconut flour can absorb the liquid.

Use a cookie scoop or a spoon and put dollops of the dough on your prepared baking pan/s.

Bake in your preheated oven for 12-15 minutes, until the cookies are firm on the top yet give a little if you poke them gently. They will firm up more as they cool. Like with all dark chocolate cookies, you can’t use color to see if they are cooked!

Cool the cookies on a wire rack. Once cooled, store them in an airtight container, if they don’t get eaten right away!

Enjoy!

It’s Sunday FunDay and today we are sharing recipes made with coconut flour. Many thanks to our host, Renu of Cooking with Renu. Check out the links below.

Chocolate Coconut Flour Cookies - Diabetic Friendly from Food Lust People Love
Coconut Crusted Chicken from A Day in the Life on the Farm
Coconut Shortbread Cookies from Karen's Kitchen Stories
Gluten Free Chocolate Banana Coconut Flour Cake from Cook with Renu
Gluten Free Coffee Cake from A Messy Kitchen
Keto Flaxseed & Coconut Flour Flatbread Sneha's Recipe

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Sunday, June 28, 2026

Maritime Hodge Podge - Creamy Summer Vegetables

Maritime Hodge Podge is a wonderfully rich dish from Eastern Canada, made with a variety of fresh summer vegetables, butter, and, of course, cream. And every family seems to have their own combination!

Food Lust People Love: Maritime Hodge Podge is a wonderfully rich dish from Eastern Canada, made with a variety of fresh summer vegetables, butter, and, of course, cream. And every family seems to have their own combination!

It was fun to delve into recipes for a dish I had never heard of prior to starting my search for Canadian recipes for this week’s Sunday FunDay post celebrating Canada Day. Hodge Podge caught my eye because: Fun name. But it took me down a rabbit hole with many tunnels, right, left and deeper.

Side dish or main course? Add bacon or should it be strictly vegetarian? Sweet peas or sugar snap peas? Green beans, wax beans, cauliflower??? Little liquid (some called theirs a stew!) or enough to make it actual soup? So many questions came up and I found just about as many answers while researching this lovely dish that originated in an area of Eastern Canada called the Maritime, which is a collective term for the three small, neighboring provinces of Nova Scotia, New Brunswick, and Prince Edward Island.

It's cooked in early summer when the vegetables are new and young with, apparently, whatever you have available to you locally. Lore says families don't actually follow specific recipes because the produce they might have varies. That said, I found a plethora of recipes shared online because Canadians are generous that way!

Sharp-eyed readers may notice that I wasn’t cooking this in my usual kitchen because we were on a week’s holiday on the west coast of Brittany at an Airbnb. The markets were fabulous and we were spoiled for choice in the fresh produce selection. I was delighted to find the yellow wax beans – haricots jaunes! They were in the ingredient list of quite a few of the recipes I found online for hodge podge and I hadn’t seen them at home. Score! I did bring the baby new potatoes with me so they are Jersey Royals.

Maritime Hodge Podge – Creamy Summer Vegetables

As mentioned above, recipes had various combinations of vegetables so use what’s fresh, young and tender where you live. This is a dish where the vegetables should be the stars. Most recipes tended to have more potatoes and carrots than the other veg but I’m also leaving those amounts up to you. I’ll put my weights below, just as a guide. In the traditional spirit, I used what I had!

Ingredients (Vegetable amounts are super flexible, see above!)

3 ½ oz or 100g smoked thick cut bacon, cut into pieces

1 medium onion (6oz or 170g)

2 teaspoons fine sea salt

Baby new potatoes (6oz or 170g)

Cauliflower florets (4oz or 113g)

Young carrots (6oz or 170g)

Fresh wax beans (3oz or 100g)

Fresh peas or use either snow peas or young broad beans (6oz or 170g)

2 tablespoons butter, softened

2 tablespoons flour

½ cup or 120ml whipping or thick cream

Fine sea salt and fresh ground pepper – to taste

Method

Scrub your vegetables or peel as needed. Peel and chop the onion.

Cut the young carrots in halves or thirds. Trim the wax beans and, if using snow peas or broad beans, remove the string and cut into smaller pieces, diagonally.

For the young broad beans, I use my sharp potato peeler to trim off the sides.

Cook the bacon in a skillet over medium-high heat until golden brown, about 10 minutes.

Remove with a slotted spoon, leaving the bacon fat behind. If you end up with a lot of fat, you can take a tablespoon or so out and discard. Drain the bacon on a paper towel-lined plate.

Reheat the skillet on medium heat and stir in the chopped onion. Cook until the onion has softened. Set aside.

In a large pot, bring 3 or 4 cups of water to a boil with the 2 teaspoons of salt. Add in the potatoes and carrots.

Boil for 3-4 minutes, then add in the cauliflower.

Boil for 3 minutes, then add in the peas, snow peas or broad beans.

Continue boiling until the potatoes are cooked through.

Meanwhile, mix the butter and flour together thoroughly to form a paste French chefs call beurre manié. I put the butter in the bowl first, then add the flour, using a spoon to press it into a paste. A beurre manié is ideal for thickening a sauce when you don’t want to risk lumps by adding in flour alone.

Drain off all but 1 cup or 240ml of the water, leaving the vegetables behind in the pot. I find the easiest way to judge this is to drain all the water, catching the amount I need in a measuring cup.

Add half of your water back into the pot in the middle of the vegetables. Add the beurre manié to the pot and stir gently to mix it with the water.

Once the butter is melted, give the whole thing another gentle stir.

Add in the cooked onions and pour in the cream and stir gently.

Simmer for 8 to 10 minutes. If it looks a little dry, add more of your reserved vegetable boiling water. That’s why we saved a whole cup!

Add in most of the bacon, setting a small handful aside for garnish.

Add some salt, if you’d like, and a few generous grinds of black pepper. Stir gently.

I served this as a side dish so, as you can see, it came to the table in a serving bowl with the reserved bacon on top.

Enjoy!

It’s Sunday FunDay and today we are sharing recipes ahead of Canada Day, which falls on July 1st, the anniversary of the Constitution Act of 1867, which created the self-governing nation originally called the Dominion of Canada. Kudos to our northern neighbors and I hope you enjoy some of their regional recipes! Many thanks to our co-hosts, Mayuri of Mayuri's Jikoni and Amy of Amy's Cooking Adventures. Check out the links below.

Canadian Butter Tarts by Karen’s Kitchen Stories
Cherry Chip Cake by Amy's Cooking Adventures
Maple Banana Muffins by Sid's Sea Palm Cooking
Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
Nanaimo City's Namesake Bars by A Messy Kitchen
Pouding Chômeur by Mayuri's Jikoni
Pumpkin Pie with Homemade Pie Crust by Sneha's Recipe
Quick and Easy Poutine by A Day in the Life on the Farm

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Wednesday, June 24, 2026

Miso Chocolate Cookies

These small batch miso chocolate cookies are sweet and chocolaty, with a hint of welcome saltiness from the savory miso paste. We could not stop eating them!

Sharing this recipe makes me nostalgic for my favorite food magazine, delicious. which ceased publishing last Autumn, much to the sadness of all of its fans. I had been a reader since discovering the Australian edition back around 2002 when I moved to Kuala Lumpur. Its UK sister magazine started publication at the end of 2003, boasting a Christmas roast turkey crown from Jamie Oliver on the cover.

If you’ve been reading along here for a while, you know how I feel about Jamie. How could I not by that magazine?! And I was hooked from there on out.

This recipe is adapted from one in a more recent issue, March 2024. It was created by the very talented Pollyanna Coupland. She named these pan-bang cookies and you’ll soon see why from the method.

Miso Chocolate Cookies

I used semi-sweet chocolate for these cookies because that’s what we love but the original called for milk chocolate so you can choose. I always have both white and black sesame seeds on hand so I used half and half. The original didn’t specify but the photos look like all white so use what you’ve got!

Ingredients for 10-12 cookies

1 cup or 230g butter, softened

1 ¾ cups or 350g light brown sugar

1 egg

2 ¼ cups or 280g flour

½ teaspoon baking soda

¾ teaspoon fine sea salt

1 ½ teaspoons white miso paste

3 ½ oz or 100g semi-sweet chocolate

4 tablespoons sesame seeds

Method

Measure out your miso paste, sesame seeds and chop the dark chocolate into bits with a sharp knife.

With electric beaters or in your stand mixer, cream the butter and sugar together until pale and fluffy.

Beat in the egg.

Sift in the flour, baking soda and salt and mix again.

Mix in the miso and half the sesame seeds.

Mix in the chopped chocolate.

Heat the oven to 350°F or 180°C and prepare two cookie sheets by lining them with baking parchment or silicone liners.

Spoon the dough out onto a large piece of cling film.

Using the cling film, roll it into a thick log. If you don’t want to bake all the cookies today, the balance of the log can be rewrapped and frozen for up to a few weeks, until you do.

Slice the log into 10-12 discs.

Put three of them on one of your lined cookie sheets, leaving plenty of room around each one. Sprinkle some of the remaining sesame seeds over the top of the discs, then chill the cookie sheet in the freezer for 15 minutes.

Remove from the freezer and put the cookie sheet straight into the preheated oven for 8 minutes.

Prepare the second sheet of cookie dough discs and put them in the freezer.

After 8 minutes in the oven, the discs should have spread outwards and puffed up a little.

Remove the tray and bang it down sharply on the counter, which will cause the dough to spread outwards even more. Mine didn’t get all crinkly like Pollyanna’s but they did spread out.

Put the baking pan back in the oven for 3 minutes, then remove and bang it again.

Return for a final 3 minutes, then remove and let the cookies cool on a wire rack while you bake the rest of them in batches.

Serve with some cold milk and enjoy!

Welcome to the 13th edition of Alphabet Challenge 2026, brought to you by the letter M. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the M recipes below: