Tag Archives: Cookies

Holiday Eggnog Cookies – Paleo – Nut and Egg Free


Delicious Paleo Eggnog Cookies (1)

I started loving Eggnog when I was around 12. It seems to me that either you love eggnog, or you hate it. I think maybe it has something to do with the nutmeg, but I’m really not sure why. To me it is a creamy delicious holiday drink to be partaken of while decorating the tree or on Christmas Eve hopefully spiked with rum. 🙂

Here is a recipe for Eggnog Cookies that you can make quite easily. They are pretty, and there is no piping involved, so you can leave your decorating bag in the cupboard for another time. I used mace when making these cookies. Mace is the lacy outside of the nutmeg shell, and nutmeg is the seed inside. Mace is slightly more pungent than nutmeg, and both work beautifully in this cookie, so use what you like.

These cookies are grain, dairy, egg and nut free, and a great cookie to make when you have friends and family with food sensitivities and allergies like myself.

Eggnog Cookies - Egg, Nut and Dairy Free (2)

Holiday Eggnog Cookies

Preheat the oven to 350º degrees F. Lay out a parchment lined cookie sheet.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Coconut Butter

1/4 Cup of Maple Syrup

1/4 Cup of Olive Oil

3/4 Cup of Full Fat Coconut Milk

1 Tablespoon of Gelatin (I use this kind)

1 Tablespoon of White Rum

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Mace or Nutmeg

16 Teaspoons of  Coconut Butter for the Thumbprints after baking.

Directions:

Whisk together the Coconut Flour, Baking Soda, Sea Salt, Mace and Gelatin in a mixing  bowl. In another medium microwave safe bowl, add the coconut butter, maple syrup, olive oil, vanilla and rum. Warm the liquid mixture in the microwave for 30 seconds, then with a hand held electric mixer, beat until smooth and creamy. If the coconut butter isn’t softened enough, microwave another 30 seconds. Add the liquid mixture to the dry and beat with your electric mixture until you get a soft crumb consistency. This next step will activate the gelatin and make a natural egg replacement. Place the coconut milk in a microwave safe glass measure. Microwave to a boil, but be careful not to boil it over. This is different depending on the power of your microwave, but about one minute to one minute thirty seconds. You can also do this on your stove top. Now with your mixer running, pour in the coconut milk, beating as you go until the milk is all incorporated, and you have a nice dough. With a tablespoon scoop, scoop the cookie dough onto your parchment lined cookie sheet. Press a thumbprint into the center of each cookie, and bake for 9 to 10 minutes until just turning golden brown on the edges. Remove from the oven. Melt 16 teaspoons of Coconut Butter in the microwave, and with a teaspoon, pour the coconut butter one teaspoon each into the indentations of the cookies while they are still warm. Sprinkle with a little additional mace or nutmeg. Cool completely.

Makes 16 cookies

 

Holiday Eggnog Cookies - Nut and Egg Free

 

 

Farmhouse Jumbo Molasses Cookies


Molasses has such an earthy, rich flavor, and it has vitamins and minerals in it unlike it’s refined sugar counterpart. I revamped this old family favorite to make it refined sugar free and grain free and bring you a bit of the old fashioned farmhouse feel. The flavor is outstanding in this soft cookie with cinnamon, ginger and cloves! I have tested it on 1-year-olds, teens, and my hubby and tweaked them four times before getting them how I wanted them.

Farmhouse Jumbo Molasses Cookies made with Coconut Flour

Farmhouse Jumbo Molasses Cookies – Grain Free, Refined Sugar Free, Paleo

Here is an article about some of the benefits of blackstrap molasses from Natural Living Ideas – 10 Blackstrap Molasses Benefits That Will Convince You To Get A Jar.

Farmhouse Jumbo Molasses Cookies

Makes 7 – 8 Jumbo Cookies

Preheat the oven to 350º degrees. Line two cookie sheets with parchment paper.

Ingredients:

3 Eggs

1/4 Cup of Blackstrap Molasses (I use this kind)

1/4 Cup of Pure Maple Syrup

1/4 Cup of Coconut Oil (soft but not melted)

1/2 Cup of Coconut Flour

1/2 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Cider Vinegar

1 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1 Teaspoon of Cinnamon

1 Teaspoon of Ginger

1/2 Teaspoon of Cloves

4 Teaspoons of Coconut Sugar for the tops of the Cookies

Directions:

In a large bowl with a hand held electric mixer, cream together the eggs and coconut oil. Add the molasses, maple syrup, and vanilla extract. Beat until creamy and combined. In a separate bowl, whisk together the dry ingredients except the coconut sugar. Add half the dry ingredients to the wet and mix until combined. Add the second half of the flour mixture and beat for one minute. Add the apple cider vinegar. This will activate the baking soda. Beat for approximately 30 seconds. Set the cookie dough aside for five minutes and grab the coconut sugar. This allows the coconut flour to absorb the wet ingredients. With a large muffin sized scoop or a 1/4 cup measure, scoop balls of cookie dough onto your parchment lined cookie sheets, spacing them three inches apart. Sprinkle each cookie with 1/2 teaspoon of coconut sugar. With three fingers, gently press down on the cookies to flatten evenly. See photo below. The coconut sugar keeps the dough from sticking to your hands when you press, and it adds a nice crunch to the top.

Pressing Farmhouse Jumbo Molasses Cookies

Bake in your preheated oven for 13 to 15 Minutes just until set. If you over bake them, they will not be as moist as they could be, and who doesn’t like a moist cookie?

Farmhouse Jumbo Molasses Cookies - Gluten Free

Farmhouse Jumbo Molasses Cookies – Gluten Free, Grain Free

Remove the cookies from the oven and cool on the cookie sheets.

Farmhouse Jumbo Molasses Cookies - Dairy and Gluten Free

Farmhouse Jumbo Molasses Cookies – Dairy and Gluten Free Made with Coconut Flour

These keep at room temperature for three days, and they freeze exceptionally well!

Enjoy!

Eat Your Nutrients!

 

 

 

Double Chocolate Bakery Style Cookies


Double Chocolate Cookies - Coconut Flour Baking

We talked about getting in your vegetables, which is so important to our overall health! Community and celebrations are equally important and a key factor that Octogenarians living in the Blue Zones of the world all have in common. Celebrations invariably have food, including sweet choices. Balance is key and not diving in face first into a whole batch. Believe me, I’ve been there! Think college years! I myself love a delicious treat that is full of healthier ingredients! So, here is one we enjoy here at my home that I am proud to bring to any gathering!

Double Chocolate Cookies Date Sweetened Coconut Flour

This Double Chocolate Jumbo cookie recipe is a healthier version of a coffee shop cookie, but just as delicious, with less guilt, and more benefits! I used a date paste I made myself with just pureed dates. You can easily make a batch and keep it on hand in the refrigerator, or make just enough for this recipe. It takes very little time! There are local pastured eggs in these beauties, Enjoy Life chocolate chips (here) which are dairy and soy free, raw cacao and heart healthy olive oil. Let’s bake!

Jumbo Double Chocolate Grain Free Cookies

These are perfect for a picnic or while sitting in the park waiting for the Fireworks!

Double Chocolate Jumbo Cookies with Coconut Flour

Double Chocolate Bakery Style Cookies

Preheat your oven to 350º degrees.

Date Paste Directions:

Soak 1 1/2 cups of Medjool Dates in hot water for five to ten minutes until soft. Drain and remove the pits. Blend in a blender with 1/2 cup of hot water. That’s it! Date Paste. You will use 1/2 cup in this recipe. The rest lasts a long time in the refrigerator, or you can freeze it or make just enough for these cookies.

Ingredients:

1/2 Cup of Date Paste

1/2 Cup of Olive Oil

1/3 Cup of Coconut Flour

1/4 Cup of Raw Cacao Powder (here)

2 Pastured Eggs

1 Tablespoon of Grass Fed Collagen (optional here)

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/2 Cup of Enjoy Life Mini Chocolate Chips (here)

Directions:

With a handheld electric mixer, cream the olive oil and date paste. Add the vanilla and the eggs, one at a time, blending after each addition. In a separate bowl, sift together with a wire whisk the coconut flour, raw cacao powder, salt, baking soda and gelatin. Add it to the date and egg mixture, and blend thoroughly. Fold in the mini chocolate chips, then let sit for five minutes. The coconut flour will thicken up the batter. Scoop the dough onto a large parchment lined cookie sheet with a muffin sized scoop, spacing the cookies evenly into 8. Flatten slightly with a fork so the tops are even. Bake for 15 minutes.

Remove from the oven and cool on the cookie sheet for ten minutes. Mmmmmm!

Enjoy your day!

Double Chocolate Cookies Grain Free and Yummy

Frosted Jackolantern Pumpkin Cookies


What kids doesn’t like a cute jackolantern pumpkin cookie this time of year! Especially if it is frosted! This honey of a cookie is thick and soft with just the right amount of pumpkin flavor.

Gluten Free/Grain Free Frosted Jackolantern Pumpkin Cookies

Gluten Free/Grain Free Frosted Jackolantern Pumpkin Cookies

You will need a handmixer and a cookie scoop for this easy recipe……no rolling involved.

Frosted Jackolantern Pumpkin Cookies

Frosted Jackolantern Pumpkin Cookies

Directions:

Preheat your oven to 350º degrees F.

Lay out a parchment lined cookie sheet.

Ingredients:

1 3/4 Cups Superfine Almond Flour

2 Tablespoons Coconut Flour

1/2 Teaspoon Baking Soda

1/4 Teaspoon Himalayan Pink Salt

1 Teaspoon Pumpkin Pie Spice

1/3 Cup Pumpkin Puree, SCD Legal

1 Egg

3 Tablespoons Clear Honey

1 Teaspoon pure Vanilla Extract

Directions: In a medium bowl, whisk together the first five dry ingredients. In a separate small bowl, with a hand held electric mixer, mix the wet ingredients together….the pumpkin puree, egg, honey and vanilla extract.

Add the wet ingredients to the dry ingredients, and mix until fully incorporated. With a 1/2 cup ice cream or cookie scoop, scoop the cookies onto your prepared cookie sheet. There should be six even sized scoops. Now, flatten into 3/4 inch thick circles with your hand, and then pinch the tops, patting and pinching to make the stem.

Bake in your preheated oven for 16 – 20 minutes, rotating the pan end to end after ten minutes. Keep an eye on them the last five minutes. The edges should be starting to brown, but not the centers.

Remove from the oven and cool completely while you make the frosting.

For the frosting:

Ingredients:

3 Tablespoons of Organic Shortening

3 Tablespoons of Honey

1 Tablespoon of Cacao Powder

In a small bowl with a hand held electric mixer, blend the shortening and honey together until it is whipped nicely.

Take a plastic sandwich bag and snip off one end. Insert a metal round piping tip into the snipped end. Scoop out two tablespoons of the white frosting from your bowl, and place it in the snipped bag. Twist the top moving the icing toward the piping tip. Set aside.

To the remaining frosting still in the bowl, add one tablespoon of cocao powder. Blend with your electric mixer.

Spread the chocolate frosting onto each cookie evenly, except the stems. Pipe the frosting on for the eyes and mouth.

It makes six large cookies. Yes, I know the picture shows five cookies. That’s because I ate one! 🙂

Happy Halloween! Boo!

Frosted Jackolantern Pumpkin Cookie - Grain Free

Frosted Jackolantern Pumpkin Cookie – Grain Free

Cherry Lemon Biscotti


Delicious Cherry Lemon Biscotti

Delicious Cherry Lemon Biscotti

Good Morning Everyone! I am so happy Summer is here! It is so relaxing having the kids out of school and having extended hours of daylight! We are spending time in Northern Michigan this Summer, and it is staying light until ten p.m. I love this time of year! I get so much fresh air because I am outdoors a lot more!

This is the Cherry Capital of the world, so what better time to make some Cherry Lemon Biscotti cookies to dunk in a cup of delicious coffee or tea?

Grain Free Cherry Lemon Biscotti Cookies

Grain Free Cherry Lemon Biscotti Cookies

Here’s the recipe!

Cherry Lemon Biscotti

Preheat your oven to 350º degrees. Lay out a parchment lined cookie sheet.

Ingredients:

2 1/2 Cups Superfine Almond Flour

1 Tablespoon of Coconut Flour

Zest of 1 Lemon

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

2 Pastured Eggs

1/3 Cup Good Honey

1 Tablespoon of Fresh Lemon Juice

1 Teaspoon of Pure Vanilla Extract

1/3 Cup of Dried Tart Cherries

Directions:

Sift together your dry ingredients in a medium to large bowl. In a separate bowl with an electric hand-held mixer, blend your wet ingredients. (The cherries are last, so don’t add them yet). Add the wet ingredients to the dry and mix with your mixer until fully smooth and incorporated. With a spatula, fold in the cherries evenly. Mound the dough onto your prepared, parchment lined baking sheet. With wet hands, form the dough into a 1 1/2 inch high rectangle like this:

Biscotti Ready for first bake!

Biscotti Ready for first bake!

It looks fancy with the cookie cutter design on the top, but it disappeared during baking, so no need to do this! 🙂

Bake for 20 minutes until golden brown. Remove from the oven and cool for 30 minutes on the cookie sheet.

With a serrated bread knife slice the biscotti on a diagonal, starting at a short corner. Make the slices approximately an inch thick. If some fall apart or break, at this point you can pat them back together. Lay cut side down back on the cookie sheet. Bake for seven minutes on one side, then remove from the oven and flip them to the other cut side and bake 5 more minutes. Remove from the oven and cool completely.

Enjoy these sweet and tart lovelies!

Cherry Lemon Grain Free Biscotti

Cherry Lemon Grain Free Biscotti

I couldn’t resist adding a picture of me with my daughters this Summer, and also a picture of my Ming Ming enjoying a Summer Evening! Blessing to you! Have fun!

My Two Youngest Daughters and I

My Two Youngest Daughters and I

Ming Ming enjoy Summer!

Ming Ming enjoying Summer!

Thin and Chewy Maple Sugar Cookies


Thin, Chewy Cookies are one of my favorites! I like all kinds of textures in cookies…..Cakey, Crunchy, Thick, Thin, Puffy…..those are just some of the variety of textures cookies can have. Then there is the shape! When you think about it, cookie possibilities are endless, thus the huge number of cookbooks dedicated to cookies alone.

Really, the types of cookies you choose to make, when in the mood, also depends on what kind of time you want to put into them and the level of creativity you are feeling. These cookies are fast and satisfying, pretty, chewy, and sweet with maple sugar and honey. The honey makes them chewy!

Thin and Chewy Maple Sugar Cookies

The Thin & Chewy Maple Sugar Cookies also have coconut oil in them, for some good fat, and I used tigernut flour, which is one of my new favorites! Tigernut flour contains some protein, fiber, and resistant starch making it a natural prebiotic to feed good gut flora. It also gives baked items stability and structure. It is not a nut at all! It is an ancient root vegetable! You can find it here.

Thin & Chewy Maple Sugar Cookies

Preheat your oven to 350º degrees.

Ingredients:

1/2 Cup Tapioca Flour

1/2 Cup Tigernut Flour

1/4 Cup Maple Sugar, plus extra for rolling

1 Tablespoon Arrowroot Flour

1/2 Teaspoon Baking Powder (corn and aluminum free recipe here at Whole New Mom)

1/4 Teaspoon Baking Soda

1/4 Teaspoon Sea Salt

1/4 Cup Honey

1/4 Cup Coconut Oil

1 Tsp. Vanilla Extract (alcohol free for AIP Paleo)

Directions: Mix together the dry ingredients in a medium bowl with a whisk.

With an electric hand-held mixer, beat in the coconut oil until crumbly. Add the honey and vanilla and blend thoroughly. Scoop balls of dough onto a parchement lined baking sheet with a tablespoon cookie scoop. Roll the balls between your hands and then into extra maple sugar to coat. Space 2 generous inches apart onto two cookie sheets lined with parchment.

Bake in your preheated oven 11 to 14 minutes until golden. They will spread, so leave space between the cookies.

Thin and Chewy Maple Sugar Cookies on Baking Tray

Cool completely before removing from cookie sheet.

Thin and Chewy Maple Sugar Cookies

Thin and Chewy Maple Sugar Cookies

 

*felt ornaments in the photo hand sewn by me! 🙂

This recipe is not recommended for those with SIBO. This recipe was part of Phoenix Helix AIP Recipe Rountable #195 here.

Paleo AIP Recipe Roundtable

Thin and Chewy AIP Paleo Maple Sugar Cookies! Delicious!!!

 

 

 

 

 

Paleo Pizzelle Cookies


I am delighted to have created a Grain Free version of one of my favorite cookies…..Pizzelles!

Pizzelle Cookies Paleo Style!

Pizzelle Cookies Paleo Style!

 

The first time I had these was when I was a child, and I was not gluten free. We had a neighbor from Italy, and his mother came over from “the old country” for a visit and brought her pizzelle maker with her. I was wowed by the cookie! They are delicately crispy and have an intricate pattern. I had never had anything like them, and my own mother started making them every year for the holidays.

Every year at Christmas since having to give up grains, I have missed these cookies! Whether you are gluten and grain free or not, I think you will love them! You do need a special pizzelle maker that you can find here. But it is a great addition to you kitchen if you love cookies!

Paleo Pizzelle Cookies

Preheat your pizzelle maker by plugging it in while you mix up the cookies.

Ingredients:

1 1/2 Cups Super Fine Almond Flour

1/4 Cup Tapioca Starch

1/4 Cup Maple Sugar

2 Tablespoons Arrowroot Flour

2 Tablespoons of Organic Shortening

1/2 Teaspoon Ground Anise (Omit for a Vanilla Pizzelle)

2 Eggs

1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Sea Salt

Directions: Mix the almond flour, tapioca starch, maple sugar, arrowroot, anise and sea salt together in a medium bowl with a whisk. In a seperate bowl whisk together the eggs, melted shortening and vanilla extract. With an hand held electric mixer, blend the wet ingredients into the dry until it holds together and is thoroughly blended.

With a tablespoon cookie scoop, scoop balls of dough onto the pizelle maker, like this:

Pizzelle Cookie Dough Ready to Press

Pizzelle Cookie Dough Ready to Press

 

Close the hot pizzelle maker, and press the dough firmly to spread it. Set a timer for two minutes, when the timer is done open the press gently, and remove the cookies with the tines of a fork to loosen them from the press carefully. If the press doesn’t easily open, wait a few more seconds. Cool on a wire rack, and repeat until all the cookies are made.

Pizzelle Cookie Ready to Remove from Press

Pizzelle Cookie Ready to Remove from Press

Makes 11 to 12 Pizzelle Cookies

Paleo Pizzelle Cookies

Paleo Pizzelle Cookies

 

Plate of Pizzelle Cookies

Plate of Pizzelle Cookies

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