Tag Archives: Cookies

Cinnamon Date Thumbprint Cookies

I hope you all had a wonderful Memorial Day Weekend! The kids are all back in school now, so our routines are changing. We made this delicious cookie this weekend that I wanted to share with you. Thumbprints are such a fun cookie to eat and make.  I especially enjoy making them with my children because the process is very hands on and fun.

Here is a delicious version of a thumbprint cookie that has just the right amount of cinnamon and a date filled center.

Also, don’t forget to enter the giveaway! It is posted under Products I Love.  The giveaway ends Monday, September 8th, and is a very modern Cooler that is eco-friendly, light and functions so much better than the cheap styrofoam ones.  It is hosted by Rafflecopter, so just click on the link on the giveaway page, and it will take you there to enter.

So, here is the new cookie recipe! It makes 18 cookies.

Cinnamon Date Thumbprint Cookies

Cinnamon Date Thumbprint Cookies

Preheat your oven 350º degrees F.

Ingredients:

For Cookie:

1 1/2 Cups Blanched Superfine Almond Flour

6 Tablespoons Coconut Flour

1 Tablespoon Grass Fed Gelatin

1/2 tsp. Baking Soda

1/4 Teaspoon Himalayan Pink Salt

1 Tablespoon Cinnamon

1/2 Cup Coconut Oil

1/4 Cup Clear Honey

1 Tablespoon SCD Legal Vanilla Extract

In a small bowl, whisk together the dry ingredients.  In a separate bowl cream your coconut oil, honey and vanilla extract. Slowly add the dry ingredients to the wet and mix until incorporated thoroughly.  Scoop tablespoon sized cookies onto two parchment lined baking sheets two inches apart and make a thumbprint in the center. I used a tablespoon cookie scoop.

Filling:

4 Medjool Dates, Pits Removed

2 Tablespoons Hot Water

2 Tablespoon Finely Shredded Unsweetened Coconut

1 tsp. Vanilla Extract

1 tsp. Fresh Lemon Juice

Pinch of Himalayan Pink Salt

Puree the filling ingredients together until smooth. I used my small Ninja chopper for this, but anything that will puree fairly small amounts will work fine. Scoop a teaspoon of filling for each cookie and place it in the thumbprint.

Bake 20 minutes, then cool. I hope you enjoy these cookies like we do! Also, remember the great giveaway! I use my cooler all the time!

Web Site Chractor color corrected

 

 

 

Lavender Sugar Cookies

There are so many ways to use lavender in cooking.  Here I have used it in a “sugar” cookie.  It is sweetened with SCD Legal honey and uses almond flour.  I have rolled and cut them out.  You could also make the recipe by scooping the cookies if you are short on time.  They will be softer that way instead of crunchy as a rolled cut out cookie.

Lavender Sugar Cookie

Lavender Sugar Cookie

Preheat Oven 350°. Place parchment paper on two cookie sheets.

Ingredients:

1 1/4 Cups Superfine Almond Flour

1/4 Cup Organic Palm Shortening, Melted

2 Tablespoons Honey

1 Teaspoon Dried Culinary Grade Lavender Buds, minced or placed in a spice grinder or mortar and pestle

1 Teaspoon Lemon Zest

1 1/2 Teaspoons SCD Legal Vanilla Extract

Pinch of Himalayan Pink Salt

Combine the dry ingredients in a medium bowl. Mix together the wet ingredients and add to the bowl of dry ingredients stirring with a fork until a ball forms.  Place the dough between 2 sheets of parchment paper and roll to about 1/4″ thickness.  Refrigerate on a cookie sheet for fifteen minutes, then cut out using a cookie cutter and place on your parchment lined cookie sheets.  Bake for 7 to 9 minutes until starting to brown around the edges.

Makes approximately 12 cookies depending on the size of your cutter.

Lavender Sugar Cookies

Lavender Sugar Cookies

Eat Your Nutrients!

Eat Your Nutrients!

 

Matcha Green Tea Cookies

Matcha Green Tea Cookies

After travelling to China my first time, I fell in love with Matcha.  When I went into the little corner markets there, in the snack isle, they had a variety of little Matcha Green Tea cookies to choose from.  They were delicious with a delicate sweet green tea flavor!  I get excited about new food ideas and combinations. 🙂   They were so good and mildly sweet, as Chinese desserts tend to be.  Here I have recreated the little green tea matcha cookie using my favorite unsweetened matcha powder.

Matcha Powder

Matcha Powder

Matcha has amazing health benefits as well.  It is cancer fighting, high in antioxidants, boosts memory and concentration, increases metabolism, combats inflammation, oxidation and aging and contains potassium, vitamins A and C, Iron, Protein and Calcium. I use 1/4 cup in this recipe, which comes out to 1/4 teaspoon of matcha per cookie.   I hope you enjoy them as much as my girls and I do.  They are made with almond flour and good fat.

Matcha Cookie Dough Scoops

Matcha Cookie Dough Scoops

Directions:

Preheat your oven to 325 degrees.

Ingredients:

2 Cups Superfine Almond Flour

1/4 Cup Unsweetened Matcha Green Tea Powder

1/4 Cup sliced Almonds

1/4 teaspoon Himalayan Pink Salt

1/4 Cup Clear Honey

1/2 Cup Coconut Oil

1 Egg White

1/4 teaspoon ground Cardamom

1/2 teaspoon Pure Vanilla Extract (no additives beside vanilla & alcohol)

Add coconut oil, honey, egg white, cardamom & vanilla extract to the bowl of a stand mixer fitted with a paddle attachment and whip on medium high for 3 minutes until light and creamy.  Meanwhile, in a separate bowl, combine almond flour, matcha powder and salt.  Add to the wet ingredients just until blended.  Alternatively you can use a hand mixer, it will just take longer to get the coconut oil mixture light and fluffy, about 5 minutes.  Scoop with a tablespoon cookie scoop onto two parchment lined cookie sheets. Take a pinch of the sliced almonds and press into the top of each cookie. Bake at 325 degrees for 11 to 12 minutes. Cool completely.

Makes 24 cookies

Matcha Green Tea Cookies - Grain Free

Eat Your Nutrients!

Eat Your Nutrients!

 

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