Category Archives: cookies

Monday, May 5, 2014

Grain Free Cashew Thumb Print Cookies

917939a40a4e964d82bda81a16633005Okay, these aren’t really thumb prints I guess, more like heel prints (ha ha).  I like lots of filling in my cookies so I make the dips bigger than your typical thumb print width. So these cookies were inspired by a new paleo cookie that has arrived at my local natural foods coop (created by a local bakery called Sugar Plum Vegan).  The ingredients: super simple.  The price: OUCH! One cookie costs $4 – I’m not kidding. That’s a bit outrageous, especially since these cookies are very easy to make with some very basic paleo ingredients.  I bought one to taste test (and I really liked it) so took note of the ingredients and made my own batch the next day. My recipe contains an egg because I like to use egg as a binder and like the way it tastes with the cashews (vegan option in notes).  The flavor is truly spot on.  I could not justify buying another $4 cookie when I literally had everything at home to make a big batch. These are my family’s new favorite treat.  I try to make 2 or 3 homemade snacks each week for the kiddos to decrease my dependence on packaged food (especially packaged snacks).  And these are super easy to make and low in the sugar department (which is always a plus).    Continue reading

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Labels: cookies, dessert, grain free, grain free desserts, Paleo.

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Monday, February 3, 2014

Gluten Free Chocolate Chip Cookies (dairy free, cane-sugar free, nut free)

This chocolate chip cookie is a grand baking success for me!  Woot-woot.  I’ve been trying to capture that traditional chocolate chip cookie flavor in tasty alternative form for years.  Finally, last week, I did it.  If you’re gluten free, or new to gluten free, this is must recipe in your repertoire.  
Enjoy my friends, enjoy!
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Labels: allergy-friendly, chocolate, cookies, dessert, nut free, snacks.

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Friday, December 13, 2013

The Ultimate List of Healthy Christmas Cookies 2013


I have a treat for all you cookie lovers out there.  Sandra from Candida Diet Plan put together a great round-up of super healthy holiday cookies.  You’ve got to check out this list!!  There is something here for everyone.  Click here for the full post.  
Enjoy my friends and Happy Holidays.  


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Labels: cookies, holidays.

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Tuesday, March 5, 2013

Healthy Sunflower-Hemp Seed Granola Bites – A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)

One of my favorite sweet recipes on my blog is the SCD “caramel” sauce.  It has a wonderful deep flavor, so creamy and (in my opinion) very rich.  I use this sauce as the base in my SCD “granola” bars.  The sauce works great, as it really holds everything together quite nicely.  I figured this sauce would also work great with oats, and it sure did.  Last month I made Shirley’s granola cookie bites.  She inspired me with these little morsels. I like how she made bites instead of bars.  Bars can be hard to form sometimes and often don’t stay together.  And it all tastes the same, so why not make it easy.  So I gathered some of my favorite dry ingredients and added it to the caramel sauce and voila, healthy little granola bites were born.  My husband is addicted to these.  My kids love them too.  They are almost too sweet for me, but I have a very low tolerance to sweet, so I prefer these with cranberries instead of chocolate chips.  These are the perfect mid-afternoon snack for us mommies (you know, around that 3:30 time when the tummy starts rumbling for a little something).   The ingredients are simple and healthy.  I hope you’ll give these little granola bites a try.  They will satisfy mommies…and kids alike.

Healthy Sunflower-Hemp Seed Granola Bites - A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)
 
Author:
Recipe type: Snacks, Desserts
Ingredients
  • 4 ounces seeded Medjool dates (7 dates), soaked for 3 hours*
  • 3 tablespoons honey (vegans, maple syrup is a great sub here)
  • 3 tablespoons cashew butter
  • 3 tablespoons melted coconut oil
  • ¼ cup full fat canned coconut milk
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ cups gluten free oats
  • ½ cup sunflower seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • -1/2 cup mini chocolate chips or dried cranberries
Instructions
  1. Preheat oven to 350 degrees
  2. To a food processor, add soaked and drained dates, honey, cashew butter, coconut oil, vanilla, and salt. Blend for 90 seconds. While the food processor is running, drizzle in the coconut milk. Blend until everything is well incorporated.
  3. In a bowl, add the oats, chocolate chips, sunflower, hemp, and chia seeds. Mix.
  4. Add the wet ingredients from the food processor to the dry ingredients. Mix well and let sit for 5 minutes.
  5. With a spring scoop, make little balls and place on a baking sheet with a non-stick surface. Make sure to really pack the mixture in the scoop. Use your hands if necessary. Get a little dirty. It's fun.
  6. Bake for 15 minutes. Allow to cool for a few minutes then transfer the bites to a cooling rack.
  7. Makes 24 granola bites. I recommend making two batches at a time. Enjoy.
Notes
*I've made these using soaked and dehydrated oats and sunflower seeds. They are equally tasty. The color is more gray-ish and the texture is softer.
*Please soak dates for the time recommended. I cannot guarantee the same results if the soaking time is not as noted in directions.

 

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Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, snacks.

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Friday, May 25, 2012

Lemon Ginger Cookie Chews with Lemon Cream Icing (grain free, low glycemic, vegan)

Something about the combination of ginger and lemon is incredibly pleasing to me.  I use it together in many recipes (especially soups, and my mint ginger lemonade, that I look forward to sharing with you next month).  And when it comes to cookies, I just can’t think of a better combination.  I simply adore ginger snap cookies, but I must admit, I love a soft, chewy cookie.  I hope your family enjoys this recipe as much as we do!

Ingredients 
-100 grams almond flour* (1 cup)
-15 to 30 grams coconut flour (2 to 4 tablespoons) 
-15 grams arrowroot powder (2 tablespoons) 
-2 teaspoons ground ginger 
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 tablespoon ground chia + 3 tablespoons water
-20 grams coconut sugar (2 tablespoons)
-1 teaspoon vanilla 
-1/4 cup oil (I use grapeseed) 
-1/4 cup yacon syrup
-1 teaspoon lemon zest + 1 tablespoon lemon juice
-1/4 teaspoon lemon flavor (optional) 

How To:
Preheat oven to 350
1.  In a bowl add chia and water, mix until incorporated.  Let rest for a few minutes.  
2.  To chia add coconut sugar and mix until incorporated.  Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor).  Mix.
3.  In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4.  Add dry ingredients to wet, mix.
5.  Start adding in the coconut flour until a thick, sticky batter develops.  For homemade almond flour, I use 4 tablespoon.  
6.  This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies).  So oil your hands well, and make little balls, then press slightly into cookies.  Don’t be afraid of this batter, they will turn out, I promise.
7.  Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).  

Notes:
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix.  I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds.  The flour made in a high speed blender is much finer than the food processor.  I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds.  So, I like the Vitamix.  I can’t guarantee recipe results with any other flour, that’s why I have a varied amount of coconut flour.  P
lease let me know if you experiment with other almond flours.  If you’re a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it’s just right.  
*The coconut cream is totally optional.  These cookies are amazing all on their own! 
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days).  To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening.  Blend with hand mixer.   

*If you don’t want coconut cream, you can make a cashew cream icing. Soak 2/3 cup cashews for 6-8 hours.  In a small blender, add drained cashews, 2 tablespoons sweetener, 2 tablespoons lemon juice, 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, 2 tablespoons oil, and water until desired consistency. 

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Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, grain free, low glycemic.

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Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

After I made my raw carrot cake cookies (inspired by these), one of my readers inquired about the lemon cookies.  I’m not sure if you’re familiar with these raw cookies, but you can check them out here.  They popped up in my Coop a few months ago.  I tried the carrot cake cookies first and was shocked by their deliciousness,  but the price tag is rather discouraging ($6 per bag – and it’s a tiny bag folks).  I was successful in making the carrot cookies at home.  Naturally, the lemon cookies have been on my mind.  So a few weeks ago I made a batch and they were outrageously good, the perfect burst of lemon with all the benefits of a raw, live food.  These differ in one respect from the store bought variety, they aren’t a crunchy cookie.  They are soft, but equally wonderful.  I like them both ways, and I have to tell you, the flavor is spot on.  So if you’ve tried these, and love them, try making them at home (this batch yields 60-70 cookies depending on how big or small you make them)!  And you might be able to get that crunch if you dehydrate longer.  I made both cookies and balls with this batch.  And by the way, my kidsLOVE these.  What a super healthy snack.  I’m making these next!
Ingredients 

-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with.  I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest

How To
1.  In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.   
2.  In another bowl, add coconut, well drained sesame seeds, and lemon zest.  Mix well. 
3.  Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well. 
4.  Form into little cookies or balls.
5.  Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more).  Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients.  I have no idea how these would work in the oven, but please let me know if you try.  

Notes:

*I put my dehydrator in the laundry room and just forget about it.  
*If making the balls, dehydrate 105 degrees for 12-15 hours.  They will be soft and chewy.  



Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods ThursdayFresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday 

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Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.

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Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

Updated ice cream cookie
Just a little Valentine’s Day surprise for my sweethearts.  
Chocolate Cookies
 
Author:
Ingredients
  • 1 cup whole raw hazelnuts
  • ⅓ cup whole raw almonds
  • ¼ cup coconut flour
  • ¼ cup raw organic cacao
  • ⅓ cup coconut sugar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 7 medjool dates (pitted and soaked in filtered water for at least 2 hours)
  • ⅓ cup coconut oil, melted
  • ½ teaspoon vanilla extract
  • 1 tablespoon water
Instructions
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until coarsely ground.
  4. Add coconut flour and coconut sugar, pulse, pulse, pulse. Add cacao, pulse, pulse, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl. Wipe out food processor.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated.
  9. Add wet ingredients to dry and mix (with hands).
  10. Roll out dough on non stick surface about ½ inch thick - make sure they aren't too thin. Make cutouts. Transfer to nonstick baking surface and bake for 10 - 12 minutes - or so, check at 10 minutes. Cookies will firm as they cool. Thisis a popular brand to use.
Notes
Pink Shredded Coconut:
-Shredded Coconut
-Natural food coloring, HEREor HERE.

How To:
1. Add ½ cup shredded coconut to a jar.
2. Add a few drops of red coloring.
3. Cover lid and shake until well incorporated.
.
Pink Peppermint Ice Cream
 
Ingredients
  • 1 can coconut milk (I really love thisbrand for ice cream, also a BPA free can)
  • ½ teaspoon vanilla
  • ⅓ of a cup sweetener (honey, coconut sugar, coconut nectar, maple syrup)
  • 2 teaspoons peppermint extract
  • Red natural food coloring (to preferred pink color) HERE or HERE.
Instructions
  1. Add coconut milk, vanilla, peppermint, sweetener, and coloring to blender and blend until incorporated, add to ice cream maker.
  2. Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
  3. Remove from freezer about 20 minutes before serving.
 .
DSC_0122
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Labels: chocolate, cookies, dessert, grain free, holidays, ice cream, Paleo, vegan.

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Monday, February 13, 2012

Raw Carrot Cake Cookies

I wish I could take credit for these delicious, healthy cookies but I cannot.  A while back I found these at my local Natural Foods Coop.  I was looking for something to snack on, and these looked perfect.  Can I tell you – they were AMAZING!!  They are super healthy, grain free, nut free, sugar free, and raw. See HERE for my homemade lemon cookies.
Needless to say, I ate um’ all up in like 2 minutes…and of course wanted more, but at nearly $6.00 for a bag…no can do.  So I kept the little bag, made note of the ingredients (only 5), and then started making my own.  It took a while to find the right ratios, but I did it!  And my homemade creation taste just like the store bought variety.  So much more cost effective to make them.  My kids eat these up like gangbusters.  I made my family a batch with Valentine’s Day in mind and wanted to share them with you.  Wishing you and yours a wonderful Valentine’s filled with love and laughter!
Ingredients 
-6.5 ounces of carrots, peeled then grated (3 medium)
-14 soft dates, pitted and soaked in filtered water for an hour
-4.5 ounces unsweetened shredded coconut
-1 cup sesame seeds
-1 teaspoon nutmeg
*(I didn’t make these “hot and spicy” but you totally could – for the hot and spicy factor, add in some ginger and/or a pinch of cayenne)
 
How To
1.  In food processor fitted with the s-blade, add grated carrots and dates.  Blend well.
2.  In another bowl, add coconut, sesame seeds, and nutmeg.  Mix well.
3.  Add carrot and date mixture to coconut, sesame seeds, and nutmeg and with clean hands, mix well.
4.  Spread out “dough” on a non stick surface, I use this (spray the mat with a little oil before you spread out the dough) and then make your desired cutouts.
5.  The dough is a little tricky to work with, but you’ll get it.  My advice is to use a metal spatchula – slide on the cookie and then slide off (the slide action works well).  It took me a while to find my groove.  You can make any shape; I also made cute little carrot cake balls (see below)!
6.  Okay so, place the cutouts in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 – 30 hours.  Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrition.  I have no idea how these would work in the oven, but please let me know if you try.
Notes
*These cookies don’t get crispy hard like the store bought.  They are slightly chewy and soft.  However, you may be able to get that crisp cookies texture if you dehydrate longer.
*I put my dehydrator in the laundry room and just forget about it.  I make a batch at night and they are ready the following night.
*If making the cute little carrot cake bites, dehydrate 105 degrees for 12-15 hours.
*
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Labels: cookies, nut free, Paleo, raw, SCD, snacks, vegan.

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Wednesday, February 1, 2012

Double Chocolate Hazelnut Coconut Cookies

Once in a blue moon I crave chocolate like a crazy person.  This makes my chocoholic husband insanely happy.  These little double chocolate cookies really hit the spot.  Dates give this cookie a nice chewy, soft texture.  Generally I use almonds or walnuts as the base ingredient in grain free baking.  But I had some lonely little hazelnuts in the fridge just waiting for their turn.  Hazelnuts and chocolate?  Fuggedaboutit.   
 .
Double Chocolate Hazelnut Coconut Cookies
 
Author:
Ingredients
  • -1 cup whole raw hazelnuts
  • -1/3 cup whole raw almonds
  • -1/4 cup coconut flour
  • -1/4 cup raw organic cacao
  • -1/2 teaspoon baking soda
  • -1/8 teaspoon salt
  • -6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
  • -1/4 cup coconut oil, melted
  • -1/2 teaspoon vanilla
  • -3 or 4 tablespoons honey
  • Enjoy Life mini chocolate chips (for the topping)
Instructions
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until nuts release just a bit of oil.
  4. Add coconut flour, pulse. Add cacao, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, and honey and blend until incorporated.
  9. Add wet ingredients to dry and mix.
  10. Form small balls and press down into cookie shape
  11. Bake for 12 minutes.
  12. When cool, top cookies with melted chocolate chips.
Notes
Vegans use coconut nectar or maple syrup
 .
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Labels: chocolate, cookies, dessert, egg free, grain free, Paleo, vegan.

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Wednesday, December 14, 2011

Cranberry Almond Honey Cookies

These cookies are a big deal for me because they are my first Specific Carbohydrate Diet (SCD) cookie.  And they are good…and they didn’t fall apart!  I will be starting the SCD here shortly and until then I will be creating recipes for myself to eat during this adventure.  My plan is to try the diet for 1 month.  The SCD has shown to help folks like me who suffer from Crohn’s Disease (and other forms of IBD, Celiac & Autism).  I was diagnosed with Crohn’s in 2004 and medication free up until a couple months ago.  It’s hard for me to believe I just learned about the SCD like 2 months ago!!  Geez, where have I been?  Shirley over at gfe has been such a wonderful, loving support.  Thank you Shirley!  I’m sure I will be calling upon her for support and a pick-me-up here and there after I start this new food routine.  I’m currently reading this book and I will be sharing what I’ve learned, and my new recipes here very soon.

Shirley recently sent me some excellent blog resources dedicated to the SCD:
And a few I’ve found by luck:
 1.  Roost
Cranberry Almond Honey Cookies
 
Author:
Ingredients
  • 1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).
  • 2 cups raw organic almonds (preferably soaked and dehydrated for optimal digestion)
  • ½ cup coconut flour
  • 2 teaspoons baking soda
  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375 degrees
  2. In food processor (fitted with S-blade) grind almonds until they release a bit of oil.  Add coconut flour and blend into a light, fluffy flour.  Add salt and baking soda.  Blend.
  3. Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.
  4. In separate bowl mix together melted oil, honey, and vanilla.
  5. With hands mix dry ingredients with wet ingredients.  To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
  6. Bake 12-13 minutes.  Take care to not overcook
Posted by Amber at

Labels: cookies, dessert, egg free, Paleo, SCD, vegan.

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