Tag Archives: Cookies

Chocolate Chocolate Cookies with Quinoa and Banana Flour

Chocolate Chocolate Cookies 4

I created this new cookie recipe to be nut free, gluten free, dairy free and gum free and it uses just two flours, Quinoa and Banana. These two combined I find make a nice cookie.

Chocolate Chocolate Cookies 5

These cookies taste chocolately delicious, and are sweetened with natural maple sugar.

Chocolate Chocolate Cookies 1

I usually freeze them after I make them because,  1. It keeps them fresh longer and 2. It helps resist temptation to eat too many at once. But, I have to say, they are good right out of the freezer, so that doesn’t always work well. 🙂

Chocolate Chocolate Cookies 2

This recipe makes a dozen cookies. I don’t think there is ever a time of year when chocolate isn’t on the list of cookie flavor favorites. But, they are especially cozy when the weather gets cooler and you can grab a hot cup of something to go with them curled up with a blanket and a good book.

Here’s the recipe.

Chocolate Chocolate Cookies with Quinoa and Banana Flour

1/4 Cup of Banana Flour

1/4 Cup of Quinoa Flour

1/4 Cup of Cacao Powder

1/4 Cup of Olive Oil

1 Egg

1/4 Cup of Maple Sugar

1/3 Cup of Chocolate Chips

1/4 Teaspoon of Baking Soda

1/8 Teaspoon of Sea Salt

1/2 Teaspoon of Vanilla Extract

Directions:

Preheat the oven to 350°F.

In a medium bowl, beat the olive oil and maple sugar together. Add the egg and beat for one minute. Add the quinoa flour, banana flour, cocoa powder, baking soda, salt and vanilla and beat until creamy. Fold in the chocolate chips.

Scoop onto a parchment lined cookie sheet using a tablespoon cookie measure. Flatten the cookies with damp fingers. Bake in your preheated oven for 10 – 11 minutes. Remove from the oven, and cool on the cookie sheet.

Chocolate Chocolate Cookies Gluten, Dairy and Nut Free

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog.

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Honey Lavender Macaroons

Spring always gets me thinking of the lavender fields!

Honey Lavender Macaroons Gluten Free

I have to say that lavender is one of my favorite perennials and scents. Have you ever walked through a lavender field? I visit a lavender farm at least once a year, and the smell of the lavender is heady! It is also lovely in baking when used subtly to enhance other flavors like honey or lemon.

Here is a picture I snapped last Summer when I was visiting a lavender farm in Northern Michigan! Heady! This is where I get my culinary lavender, but you can also find it on Amazon.

lavendar-fields

Honey Lavender Macaroons Gluten, Dairy and Egg Free

Today I am making a cookie that is just lovely for Springtime, and it has local honey and culinary lavender in the recipe!

Honey Lavender Spring Macaroons

When using lavender for baking, choose culinary lavender. While almost all lavender can be used in cooking, culinary lavender is the sweetest.

Honey Lavender Macaroons Egg Free

Honey Lavender Macaroons

Preheat your oven to 325° Degrees F.

Ingredients:

1 1/2 Cups of Finely Shredded Coconut (Unsweetened like this)

1/2 Cup of Coconut Butter (softened a few seconds in the microwave)

1/3 Cup of Honey

2 Tablespoons of Coconut Flour

2 Tablespoons of Gelatin

2 Tablespoons of Coconut Milk

1 Teaspoon of Culinary Lavender, Crushed (I used a mortar and pestle)

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

A pinch of Vanilla Bean Powder (or 1/4 teaspoon of Vanilla Extract if not making AIP)

Directions:

With an electric hand held mixer, beat together the coconut butter and honey until creamy. Add the coconut milk and beat. Beat in the shredded coconut. Sift together the crushed lavender, coconut flour, gelatin, baking soda and salt. Beat into the macaroon dough until completely incorporated. The dough will be stiff.

With a tablespoon cookie scoop, scoop the macaroons and place them on a parchment lined baking sheet.

Bake in your preheated oven for 10 minutes, or until the tips of the coconut are turning a golden brown. Remove from the oven, and cool completely. Enjoy!

Makes 16

Honey Lavender Macaroons are so light and delicious for Spring! These are Gluten, Grain, Dairy and Egg Free and AIP Paleo!

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

 

 

Banana Crunch Cookies

Banana Crunch Cookies - Grain Free

Make these crunchy cookies reminiscent of banana cream pie and pecan sandies.

They have a wonderful caramel banana flavor and the texture of a pecan sandie.

Banana Crunch Cookies Grain Free AIP Paleo

Using banana chips is they key to the crunch! I crushed the banana chips to resemble chopped nuts, and stirred them into the dough. Then I sprinkled some extra crushed banana chips on top.

You can use honey or maple syrup in this recipe.

plate of banana crunch cookies - AIP Paleo

Banana Crunch Cookies

Ingredients:

1/2 Cup of Banana Chips (I use these. The ingredients are just bananas and coconut oil)

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

3 Tablespoons of Coconut Butter (softened)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey or Maple Syrup

1 Tablespoon of Grass Fed Gelatin (I used this kind)

1/4 Teaspoon of Vanilla Powder (Vanilla Extract if not strict AIP)

1/4 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Mace

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

Directions:

Preheat your oven to 350° degrees F.

Lay out a cookie sheet lined with parchment paper.

Crush the banana chips using a small food processor (or you can put them in a ziplock back and pound them with a rolling pin until they resemble small chopped nuts).

In a medium mixing bowl, add the avocado oil. Then, sprinkle the oil with the grass fed gelatin, and beat with an electric hand-held mixer. Add the coconut sugar and honey, beat. Soften the coconut butter in the microwave for a few seconds, then add it to the bowl and beat until creamy and incorporated. Add the coconut flour, vanilla powder, cinnamon, mace, sea salt, baking soda and cream of tartar and mix until combined. Add 3 tablespoons of crushed banana chips to the cookie dough and mix. Reserve the remaining crushed banana for the tops. Using a tablespoon cookie scoop, scoop up the dough, then pack it firmly into the scoop before releasing it onto the prepared cookie sheet. You will have 9 cookies. Flatten each cookie with the palm of your hand. Sprinkle the remaining crushed banana chips evenly onto each cookie. Bake in your preheated oven for 9 minutes.

Cool completely on the cookie sheet.

Makes 9

Banana Crunch Cookies - Nut Free, Egg Free, Dairy Free, AIP Paleo

“Cacao” Dusted Snickerdoodles

Paleo Snickerdoodles AIP sameatshernutrients

When a cookie has just the right amount of fat in it, it has a certain melty mouth feel. That’s the sweet spot! Snickerdoodles are a cookie I have loved since my twenties when I would order them at my favorite coffee shop. They were ginormous, so I would split them with Doug or my kids and savor my half.

Snickerdoodles Paleo AIP sameatshernutrients

What I love about Snickerdoodles is their simplicity. That vanilla cinnamon taste is comforting. They are a smooth cookie, straight up, with no chunks. Sometimes I’m in the mood for that! They take you buy surprise, because they look simple, but when you take a bite, and that melted feel begins in your mouth, and then the cinnamon vanilla warmth hits your taste buds, ahhhhhh heavenly!

Since I am a rebel at heart, my Snickerdoodles aren’t flat, but round and mounded, which makes them about a three bite sensation. That way I don’t have to split them in half to share. Plus, I dusted some Carob Powder on them before baking.

dusted snickerdoodle cookies ready to bake

“Cacao ” Dusted Snickerdoodles

Preheat your oven to 350º degrees F.

Ingredients:

1/2 Cup Coconut Flour

1/4 Cup Avocado Oil or Melted Coconut Oil

3 Tablespoons of softened Coconut Butter (I used this)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey

1 Tablespoon of Grass fed Gelatin (Like This)

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/4 Teaspoon of Vanilla Powder (or vanilla extract if not strict AIP)

Carob Powder for Dusting (I use this)

Directions:

Add the Avocado Oil or Melted Coconut Oil to a medium mixing bowl. Sprinkle with the gelatin, and with a hand held mixer, blend the olive oil and gelatin together. Add the softened Coconut Butter. I soften it by microwaving the glass jar ten to fifteen seconds. Add the coconut sugar and honey and blend until creamy. Now, add the coconut flour, baking soda, sea salt, cinnamon, cream of tartar, and vanilla powder. Blend with your hand held mixer.

Lay out a parchment lined cookie sheet, and with a tablespoon cookie scoop, scoop the cookies onto the parchment. Take 1 1/2 Tablespoons of Carob Powder and with a fine meshed strainer, dust the Carob Powder on top of the cookies. Bake in your preheated oven for ten minutes, or until the cookies are just golden brown on the edges.

Makes 10

Cacao Dusted Paleo AIP Snickerdoodles

 

Cashew Lemon Cookies

Cashew Lemon Gluten Free Cookies

Light Lemon Cookies made with Raw Cashews and Flaked Coconut are perfectly delicious! The best part is they have good for you ingredients and no dairy or grains in them. In fact, I am liking all these ingredients so much, I am having a hard time not giving the green light to eat these for breakfast!

Cashew Lemon Cookies Dairy Free Grain Free

Cashew Lemon Cookies

Preheat your oven to 350º degrees F. Lay out parchment lined cookie sheets.

Ingredients:

1 Cup of Raw Cashews

1/4 Cup of Coconut Flour (I used this)

1/4 Cup of Olive Oil

3 Tablespoons of Pure Maple Syrup (substitute honey for SCD Legal)

1 Pastured Egg

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1 Teaspoon of Vanilla Extract

Zest of one Lemon

1/4 Cup of No Sugar added Finely Shredded Coconut (like this)

Directions:

In a food processor with a blade attachment, add the Raw Cashews and pulse until you have fine crumbs. Add the coconut flour. Pulse again until you have a flour consistency. Add in the Maple Syrup, Olive Oil, Egg, Vanilla, Lemon Zest, Salt and Baking Soda. Blend until you get a creamy dough that starts to form a ball in the processor.

Using a tablespoon cookie scoop, scoop the dough into balls. Roll the balls in shredded coconut, pressing the coconut into the balls of dough. Flatten each ball onto your cookie sheet until they are approximately 1/2 inch thick. Bake in the oven for 11 minutes or until the edges are turning golden brown.

Cool on a wire rack.

Yummy. I love Lemon!!!

Cashew Lemon Cookies - Light Delicious Grain, Gluten and Dairy Free Cookies Rolled in Coconut. So delicious with ingredients nourishing enough for breakfast!!!

 

 

Grain Free Skillet Monster Cookie!

Grain Free Skillet Monster Cookie - Party Fun!

Fun Food is great for entertaining, and what is more fun that a giant monster cookie made in a cast iron skillet? Make it for your kids and their friends, but don’t forget the adults! They like to have fun too!

Skillet Monster Cookie (Paleo) - Fun Crowd Pleaser

Grain Free Skillet Monster Cookie

Preheat Oven 350º degrees F.

Ingredients:

2 Pastured Eggs

1/2 Cup of Coconut Flour (I Use This)

1/4 Cup of Pure Maple Syrup

1/2 Cup of Ghee, Butter (softened) or Olive Oil, plus 1 Tablespoon for Greasing the Pan

1 Teaspoon of Pure Vanilla Extract (Like This Gluten Free Brand)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/3 Cup of Dried Cranberries

1/3 Cup of Dried Raisins

1/3 Cup of Raw Pecans

1/3 Cup of Dark Chocolate Chips (I use Enjoy Life)

Party Skillet Monster Cookie - Grain Free Delicious and Fun!

Directions:

In an 8″ Cast Iron Skillet, melt the Ghee or Butter and brush up the sides of the pan. If using olive oil just brush around the bottom and sides of the pan.

In a large mixing bowl, beat your eggs and Ghee, Butter or Olive Oil until creamy with a mixer. Add the maple syrup and vanilla and mix thoroughly. Sift together the coconut flour, salt and baking soda. Put the cookie dough into the greased skillet, and spread it evenly to the edges. Now, sprinkle the cranberries, raisins, pecans and chocolate chips on the top and press into the dough evenly.

Place the skillet into the preheated oven, and bake for 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and what fun!….A beautiful, decadent skillet cookie! Great for a party or cookout!!!

For extra decadence, top the skillet cookie while still warm with coconut milk ice cream, like this recipe!

Crowd Pleasing Giant Cookie in a Skillet! Grain Free, Paleo with a Dairy Free Option!

Blueberry Pumpkin Seed Biscotti

Blueberry Pumpkin Seed Biscotti - Paleo, Gluten Free

Here’s a brand new delectable cookie recipe using dried blueberries and crunchy sprouted pumpkin seeds! The result is a vanilla blueberry crunchy cookie you will love! They are crumbly and delicate, so handle with care. Bonus! They are starch free!

Blueberry Pumpkin Seed Biscotti Grain, Dairy and Nut Free

Blueberry Pumpkin Seed Biscotti

Ingredients:

2 Eggs

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Fine Sea Salt

1/3 Cup of Dried Blueberries (I used these)

1/3 Cup of Sprouted Pumpkin Seeds (like these) Regular pumpkin seeds will give you different results than sprouted.

Directions:

Preheat your oven to 350º degrees F.

In a medium bowl, beat the eggs with a hand held mixer. Then add the olive oil, maple syrup and vanilla extract to incorporate. Sift together the Coconut Flour, Baking Soda and Salt. Add it to the liquid ingredients, and blend until incorporated. Finally, beat in the dried blueberries and pumpkin seeds.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Blueberry Pumpkin Seed Biscotti - Grain, Dairy, Nut Free

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Place the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Store in an airtight container after cooling. Enjoy!

Makes 12

Blueberry Biscotti - Nut Free

 

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