Tuesday, December 13, 2011

Cranberry Almond Honey Cookies (SCD, GAPS, Paleo)

I've shared before that I often eat and blog.  I'm doing it right now in fact.  Eating this cooking (on number 5 to be exact).  Sigh, this is the beginning of something.  Something that may change my life. 

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 made these a few weeks ago but added baking powder (which is an illegal food), but luckily baking soda worked fine.  I am 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.  Now I am determined to wean off the meds.  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.

-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)
-1/2 cup coconut flour
-2 teaspoons baking soda
-1/4 cup honey
-1/4 cup coconut oil, melted 
-1/4 teaspoon salt
-1 teaspoon vanilla  

How To:
Preheat oven to 375 degrees 
1.  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.
2.  Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.  
3.  In separate bowl mix together melted oil, honey, and vanilla. 
4.  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.
5.  Bake 12-13 minutes.  Take care to not overcook   

*I recommend storing in a closed container in the fridge or leave open to the air on your counter.  Storing in closed container at room temp will cause these cookies to become very soft. 

Shared on:
Slightly Indulgent Tuesdays, Traditional Tuesdays & Week 5 of Home for the Holidays: Gluten Free Style


  1. Tessa Domestic DivaDecember 14, 2011 at 11:39 AM

    sounds delicious...hang in there for the transition...those always seem to the hardest times until you get the hang of things!! I will be thinking of you!

  2. Hi There Tessa,

    Thank you for your sweet message and support. And you're so right about this being the most difficult part. I'm still in the process stage. I like to take my time when starting something new like this. In my experience this is a very successful, organized approach and works well for me. I'm nervous...but hopeful! :-)


  3. gfe--gluten free easilyDecember 26, 2011 at 8:41 AM

    Those look so good, Amber! Great job. I agree with Tessa, that initial transition is the hardest. In fact, even when we know that it will be so much easier on the other side after that "speed bump," it's still hard to make the transition. Big kudos to you, dear! You'll be improving your and your family's health and so many others'. I'm thinking my own motto for the new year will be "Keeping the Grains Off the Shelf foor 2012"!


  4. Hi There Shirley,

    Thank you for your kind words. I feel such warm support which makes these sort of changes so much easier.

    Hugs to you,



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