Peanut Butter Cookies (Dairy, Gluten and Refined Sugar Free)

I recently realized I didn't have a standard peanut butter cookie reipce.  I don't care for the texture or taste of the "flourless" recipes, so this is my gluten free version.  If you can handle gluten, I think a nice red fife flour would be a great substitute as well.
 

Ingredients

• 1 1/4 cup gluten free pancake mix or other gluten free flour blend
• 1/2 teaspoon guar gum (omit if your flour blend has already)
• 1/2 teaspoon baking powder (omit if using my pancake mix)
• 1/4 teaspoon salt
• 1/2 cup softened coconut oil
• 1 cup natural peanut butter at room temperature (smooth or chunky)
• 3/4 cup palm, coconut or demerara sugar
• 1 large egg
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• xylitol (1/2 tablespoon) and a bit of sea salt (1/4 teaspoons) for rolling if desired

Directions

1. Preheat oven to 350 F and  prepare cookie trays.
2. In a medium size bowl combine all dry ingredients and set aside.
3. In a mixing bowl cream peanut butter, coconut oil, maple syrup, palm sugar, egg and vanilla.
4. Slowly stir in dry ingredients.
5. Roll into tablespoon size amounts.  You can roll into a bit of xylitol and or sea salt if desired.   Flatten balls with fork into a criss cross pattern.
6. Bake for 8-10 minutes until golden brown on top.
7. Allow to cook for 3-5 minutes on tray and then allow to finish hardening on a wire wrack.

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Almond, Coconut Date Balls (Dairy, Egg, Gluten, Grain and Sugar Free)

I was at a store this week and of course hungry!  Isn't that always the case, being around food makes you hungry.  It is definitely a struggle being out and finding healthy or healthier snack items and I don't always have something I can bring along from home.
I was pleased to find a snack containing dates, coconut and almonds so I picked them up.  It was then, that I remembered I used to make cookie balls more often.  They are so versatile and can be very simple to make.  Here is definitely an easy, quick recipe that is not only tasty but can easy be taken along.

Ingredients (makes 10-15 balls)

• 2 cups soft dates*
• 1 1/2 cups unsweetened shredded coconut 
• 1/2 cup ground almonds
• 1 tablespoon coconut oil
• 1 teaspoon almond extract
• 1/4 teaspoon sea salt
• 3 tablespoons extra unsweetened shredded coconut for rolling

*I usually soften mine by letting them sit in hot water for about 30 minutes and then squeezing most of the water out.

Directions

1. Combine all ingredients except the extra coconut for rolling and place in a blender or in a bowl with an immersion blender.
2. Blend ingredients until all large pieces of date are cut evenly.
3. Place the 3 tablespoons of remaining coconut onto a plate.
4. Using your hands take about a tablespoon amount of dough and roll in into a ball.
5. Roll the ball into the coconut until it is fully covered.
6. Place all completed balls into covered container and store in the fridge for 1 week or freezer.
7. Enjoy.

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Almond Thumbprint Cookies (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I really should have posted these before Christmas as they were created for our Christmas cookie tray however time slipped away.  Life, baby, homeschool, Christmas...you know what I mean :)

These cookies turned out really well and stuck to my diet of egg, dairy and refined sugar free.

Ingredients (makes 12-15 cookies)

• 1 1/3 cup ground almonds or almond flour
• 1 tablespoon coconut flour
• 2 tablespoons tapioca or arrowroot starch
• 2 tablespoons ground flax
• 1 tablespoon pysllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 tablespoons coconut or palm sugar (optional-if sweeter is desired)
• 1/4 cup maple syrup
• 1 teaspoon almond extract
• 1-2 teaspoons water (adjust for rolling into balls)
• 1/3 cup softened coconut oil
• 1/4 cup shredded unsweetened coconut (for rolling)
• 2-3 tablespoons of your favourite jam (I recommend strawberry or raspberry)

Directions

1. Preheat oven to 350 F and prepare cookie tray.
2. In a large bowl combine all dry ingredients except shredded coconut.
3. In a medium size bowl combine all wet ingredients except jam.
4. Add shredded coconut to a plate.
5. Add wet to the dry and mix just until combined. 
6. Roll into balls and add a little water if needed to help them stick together.
7. Roll balls into the shredded coconut.
8. With your thumb press into the middle of the ball creating a little dip.  You may need to reshape your cookie to ensure it stays together.
9. Add a little jam into each dip of your cookie balls.
10. Bake in preheated oven for 10-12 minutes or until golden brown.
11. Store in air tight container in the fridge or freezer.

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Breakfast Cookies (Dairy, Egg, Gluten, Grain and Refined Sugar Free)

I love protein for breakfast and sometimes actually get tired of drinking a protein shake.  These cookies are a great alternative.  They are hearty and give you lots of energy for the day.  Filled with protein, iron, fibre and omegas they will give you the boost you need to get going.

Ingredients

• 3 tablespoons ground flax 
• 1/2 cup water
• 1 ripe banana
• 1/3 cup melted coconut oil
• 1/3 cup honey or maple syrup if vegan
• 1 teaspoon gluten free vanilla
• 3/4 cup pumpkin seeds ground up
• 1/4 cup cocoa
• 1 1/2 tablespoon psyllium husk
• 1 cup shredded unsweetened coconut
• 2 tablespoons coconut flour
• 1/3 cup hemp hearts
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 350 F and prepare cookie sheet.
2. In a small dish combine flax and water.  Set aside.
3. In a large bowl combine all ingredients then add the flax/water.
4. Stir until fully combined.
5. Scoop onto baking sheet.
6. Bake 20-25 minutes until cookies appear set.
7. Let cookies rest on the cookie set for 2 minutes then transfer onto a wire rack.
8. Store in an airtight container in the fridge.

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Hemp Heart Energy Cookies (Egg, Dairy, Gluten/Grain Free with Refined Sugar Free Option)

I have two more months to go in this pregnancy and I am starting to feel tired and more hungry.  I am getting a little low in my iron which is not helping.  I have been eating more hemp hearts as they are an excellent source of iron as well as protein, omega fatty acids and fiber.  I have been adding them to my smoothies, cereal and salads as well.  I love these cookies as they give me the energy and nutrients I need for a snack or even breakfast.

Ingredients

• 1 tablespoon ground chia or ground flax seeds 
• 1/4 cup water
• 3/4 cup nut butter
• 1/2 cup honey
• 1 cup unsweetened shredded coconut
• 1/2 cup pumpkin seeds ground to a powder
• 1/3 cup hemp hearts
• 1/3 cup sunflower seeds
• 1/4 cup dark chocolate chips (optional -omit for refined sugar free option)
• pinch sea salt

Directions

1. Preheat oven to 350 F. 
2. Add ground chia/flax seeds to water and set aside.
3. In a mixing bowl combine nut butter, honey, coconut, ground pumpkin seeds, hemp hearts, sunflower seeds, chocolate chips, and sea salt.
4. Add flax seeds and water to bowl.
5. Stir to fully combine.
6. Roll dough into 1 inch balls.44
7. Bake for 12-15 minutes or until lightly browned on top.
8. Cool on a wire rack.
9. Store in an airtight container in the fridge.

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Chocolate, Chocolate Chip Cookies (Gluten and Dairy Free)

My youngest recently had a birthday and wanted to bring something into the class to share.  I sometimes struggle with finding treats other children will enjoy and aren't filled with too much refined sugar and food colouring.  I recognize cookies are not necessarily healthy but are a treat so we decided to make a chocolate cookie and decorate with one smartie.  These were fun to make.  My girls loved them and apparently they were well received by her peers :)

Ingredients (makes approximately 16 cookies)

• 1/2 cup softened coconut oil 
• 2/3 cup coconut palm sugar
• 2 beaten eggs
• 1 tsp vanilla extract
• 1/3 cup coconut flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon psyllium husk
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/3 cup dark chocolate chips (optional)

Directions

1. Preheat oven to 375 F and prepare cookie sheet.
2. In a small bowl combine coconut oil, palm sugar, eggs and vanilla.  
3. In a medium bowl combine, coconut flour, cocoa, psyllium husk, baking soda, sea salt and chocolate chips.
4. Add egg mixture into the flour mixture and stir until combined.
5. Place batter in fridge (if you don't want flat cookies) for about 15 minutes.  I didn't put mine in the fridge but do be careful, they do spread.  
6. Roll batter into 1 inch balls.
7. Bake for 12-15 minutes.

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Date Filled Cookies (Dairy, Egg, Gluten, Grain and Refined Sugar Free)

I remember going to my aunt's house on a visit to Holland when I was a little girl.  She must have been looking after me for the day as we spent some time together baking cookies.  I loved how "fancy" they were with a sweet filling in between the dough and then sealing them together with the end of a fork.  I believe her recipe used raisins and would have used a wheat flour but this is my best interpretation and alteration from a childhood memory.
I hope you enjoy making them as much as I did.

Ingredients (approximately 15 cookies)
For the Filling

• 1 1/2 cups dates
• 1/2 cup water
• 1/2 teaspoon gluten free vanilla
• 1/2 teaspoon cinnamon (optional)
• 8-10 drops liquid stevia (optional)

For the Dough

• 1/2 cup water
• 1/2 cup coconut oil
• 1/4 cup honey, agave or maple syrup
• 1 teaspoon gluten free vanilla
• ¼ teaspoon sea salt
• 3/4 cup tapioca starch
• 1/3 cup applesauce
• 1 cup coconut flour

Directions

1. Preheat oven to 350 F.
2. In small sauce pan combine dates, water, vanilla, cinnamon and stevia.  Cook on medium heat for about 3-5 minutes and puree until smooth.  Set aside.
3. In a medium size pot combine water and honey.   Bring to a boil and remove from heat and place in a mixing bowl.  
4. Add vanilla, salt, tapioca starch, apple sauce and coconut flour to the mixing bowl and stir until completely blended and turned into a dough.
5. Roll dough and cut out circle shapes.  I just used a drinking class.
6. Place  about 7 circles on a cookie tray.  Add 1 tablespoon of date mixture onto the centre of the circles.    Add another circle on the top of pinch in the sides together.  Using a fork make lines crimp the edges together.
7. Bake for 15-20 minutes or until golden brown.

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Chocolate Macaroons (Dairy, Gluten and Refined Sugar Free)

This is not my recipe but one from Danielle Walker's Against All Grain.  Danielle's recipe is for Chocolate Mint Macaroons however I made these without the mint.  They turned out so well, I can't stop eating them.  Definitely be making these more often and especially for Christmas.

Ingredients (makes 18-20 cookies)

• 2 egg whites
• 2 1/2 cups unsweetened shredded coconut
• 1/2 cup cocoa
• 1/2 teaspoon sea salt
• 1/2 cup coconut milk
• 1/2 cup agave or honey or more to taste
• 1 teaspoon gluten free vanilla

Directions

1. Preheat oven to 325 F. Prepare baking trays by greasing or lining with parchment paper.
2. Beat egg white until stiff and set aside.
3. In a mixing bowl combine all remaining ingredients.  Mix until well blended.
4. Gently fold in the egg white.
5. Scoop in ball sizes onto cookie sheet.
6. Bake for 20 minutes.
7. Store in air tight container in the fridge.

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Decadent Chocolate, Chocolate Chip Cookies with Avocado (Dairy, Egg and Gluten Free)

We love avocados and eat them almost everyday.  Avocados are not only an excellent source of Omega-3, folate and vitamin E but are also rich in glutathione which enhances our cells ability to fight off cancer.
I knew they would be good to bake with but admit I hadn't tried it till more recently.  These cookies do take a bit more time but are SO worth it.  They are very rich and will satisfy any chocolate craving.

Ingredients (makes 24-30 cookies)

• 1 avocado
• 2 tablespoons coconut oil
• 1/2 cup nut butter (peanut, almond or sunflower)
• 1 teaspoon gluten free vanilla
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (2 flax eggs)
• 1/2 cup honey or agave if vegan
• 3/4 cup palm sugar
• 1 tablespoon psyllium husk
• 1/2 cup rice flour
• 1/2 cup arrowroot or tapioca starch
• 2 tablespoons coconut flour
• 1/3-1/2 cup cocoa
• 1/2 teaspoon baking soda
• 1/2 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cups gluten, dairy free dark chocolate chips 

Directions

1. Preheat oven to 350 F.
2. In a mixing bowl blend the avocado, coconut oil, nut butter, vanilla, flax eggs, honey and palm sugar.
3. In a large bowl combine psyllium husk, arrowroot starch, coconut flour, cocoa, baking soda, baking powder, sea salt and chocolate chips.
4. Let batter sit for 5 minutes to thicken.  If you feel it is not quite thick enough (depending on how large the avocado you used) simply add in another 1/2 tablespoon of coconut flour.
5. Scoop batter onto cookie tray.
6. Bake 10-11 minutes.
7. Store in an airtight container.
8. Enjoy 

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Gluten Free "Shortbread"Cookies (Dairy, Egg, Gluten and Refined Sugar Free)

This is a very simple recipe which is great for those with gluten and egg allergies.  They make a great base for a chocolate chip or decorated cookie but also taste great as a shortbread cookie. The coconut oil makes this cookie, stevia and honey make this cookie a much healthier version of the typical shortbread style.

Ingredients (makes 12-15)

• 1/3 cup softened coconut oil
• 1 teaspoon gluten free vanilla 
• 8 drops liquid stevia
• 1/3 cup honey or agave syrup if vegan
• 1 tablespoon warm water
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon egg replacer
• 1/2 tablespoon psyllium husk
• 1/2 cup tapioca starch
• 1 cup white rice flour

Directions

1. Preheat oven to 325 F.
2. Combine all ingredients and stir until combined.
3. Roll into balls and flatten.  Bake for 10 minutes.
4. Let cook for 2 minutes and transfer to a wire rack to cool farther.
5. Store in an airtight container.

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Raw Nutrient Filled Chocolate Coconut Pumpkin Balls (Dairy, Gluten/Grain and Refined Sugar Free)

These simple cookies are fill with some essential nutrients.  Among other nutrients, pumpkin seeds provide magnesium and zinc.  Coconut is paramount in supporting our immune system and can destroy harmful microbes.  Cacao is very high in iron and magnesium. Magnesium is essential in bone growth, blood pressure as well as relieving depression and migraines. Magnesium can also relieve menstrual symptoms, so isn't interesting that women often crave chocolate during their cycle? Raw cocao is one of the highest sources of antioxidants, higher than blueberries and green vegetables.  These took no time to make and the girls loved rolling them into little balls.

Ingredients (makes 10-12)

• 1/3 cup softened coconut oil
• 1/2 cup raw pumpkin seeds
• 1/3 cup raw cocao
• 1/2 cup unpasteurized honey
• 1 cup shredded coconut

Directions

1. In a food processor or blender grind the pumpkin seeds until they resemble the shredded coconut or smaller.
2. Combine all ingredients into a bowl and stir together.
3. Roll into balls and place in a sealed container in the fridge.
4. Let set for 2 hours and keep refrigerated.
5. Enjoy. 

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Grain Free Chocolate Chip Cookies (Dairy, Gluten and Grain Free)

Everyone's favourite cookie...chocolate chip.  These is definitely a healthier alternative that doesn't disappoint on taste.  These cookies are chewy and full of flavour.  I like the palm sugar in this recipe as it gives the cookies a bit of a caramel flavour.  Enjoy!

Ingredients

• 1 1/4 cup sifted ground almonds or almond flour
• 1/4 cup arrowroot or tapioca starch
• 3 tablespoons sifted coconut flour
• 3/4 cup palm or coconut sugar ground to a powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 tablespoons coconut oil melted and cooled
• 2 eggs at room temperature and beaten
• 1 teaspoon vanilla
• 1/3 cup dairy/gluten free chocolate chips (Enjoy Life or President's Choice)

Directions

1. Preheat oven to 325 F and prepare cookie trays.
2. In a mixing bowl combine almond flour, tapioca starch, coconut flour, coconut sugar, sea salt and baking soda.
3. In a medium size bowl combine eggs, coconut oil and vanilla.
4. Add egg mixture to dry ingredients and stir to fully combine.  Stir in chocolate chips.
5. Place cookie batter in fridge for 30 minutes or freezer for 10-15 minutes.
6. Roll dough into balls and place on cookie sheet, they will flatten as they bake.
7. Place in oven for 10-13 minutes or until lightly brown on the top.
8. Place on a wire rack to cool.

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Monster Oatmeal Cookies (Dairy, Gluten with Egg Free Option)

My mom used to make these when we were kids.  They were always a hit, who doesn't like peanut butter and chocolate?  I don't often make cookies from oats as I do find them hard to digest.  If you have a severe gluten intolerance oats are often difficult on the digestive tract.  Today's advent calender activity was to make something for your neighbour.  I made a few adaptations to my mother's recipe and thought I would share it.  I would like to try this with a combination of ground almonds.

Ingredients (makes 24 cookies)

• 1/4 cup melted coconut oil or earth balance
• 1 cup peanut or sunflower butter
• 1/4 cup ground flax seeds soaked in 1/2 cup water for 5 minutes or 2 eggs
• 3/4 cup coconut or palm sugar
• 1 teaspoon gluten free vanilla
• 3 1/2 cups gluten free rolled oats
• 1/2 teaspoon baking soda
• 3/4 cup dark chocolate chips (optional)
• dye free candies for decoration (optional)

Directions

1. Preheat oven to 350 F.
2. Warm peanut butter and butter.
3. In a mixing bowl add peanut butter mixture, flax seeds, palm sugar, vanilla, oats, baking soda and chocolate chips.  
4. Spoon cookie dough onto cookie sheet.  Add candies for decoration if desired.
5. Bake 10-12 minutes and cool on a wire rack. 

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Egg Free Lemon Macaroons (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I know again...another recipe with coconut.  Honestly, I just love coconut's flavour and its health benefits simply an added bonus.  You can't go wrong with a food that helps balance your digestive tract and boosts your immune system.  Did you know coconut can fight against many illnesses such as giardia, urinary tract infections, lice and other parasites?  Coconut oil is also medium chain fat so instead of storing up as fat in the body it creates energy instead.  So all this being said, I will keep making coconut recipes.  This one was a real hit with the girls and I am happy it is school safe as well.

Ingredients

• 2 cups coconut
• 1 tablespoon coconut flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/4 cup coconut oil
• 1 zested lemon
• juice from 1/2 a lemon
• 1/2 cup honey or maple syrup if vegan
• 1/2 teapoon vanilla
• 1 tablespoon water

Directions

1. Preheat oven to 350 F.
2. Combine all ingredients, stirring well to ensure they are fully blended.
3. Roll (squeeze) into balls and place onto cookie sheet. (You may want to wet your hands to keep them sticking together well.)
4. Bake for 11-12 minutes.

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