Old Fashioned Chocolate Chip Cookies Gluten Free Sugar Free

Sometimes an old fashioned cake like chocolate chip cookie is just the answer, but the sugar load that comes with it never is! This recipe helps to deliver that nostalgic flavor without the sugar guilt. The use of Swerve Confectioner sugar replacement is what gives the cake like texture, as well as the gluten free flour blend that was chosen for this recipe. Of course there are a million variations that can be used, but they will yield different texture, different amount of oil and richness, different cook times etc. I hope you enjoy this treat!
Ingredients:
1 Cup Organic Palm Shortening
3/4 Cup Swerve Erythritol Brown Sugar
3/4 Cup Swerve Confectioners Sugar
1 tsp vanilla extract
2 eggs
2 Cups Pamela's gluten free artisian blend flour
3/4 Cup almond flour (or other nut flour of choice)
1 tsp baking soda
1/2 tsp salt
3/4 Cup Lily's chocolate chips (a blend of stevia, erythrtol and monk fruit for sweetener)

Heat oven to 375 and place mixed cookie dough into 1 tsp balls 2 inches apart on a stoneware pan.
Bake for 8-11 minutes, or until edges begin to golden.

Protein Power Cookies

Need a sweet that won't add too much sugar to the waist and still delivers the building power of protein? This is a favorite family recipe that we have made for years, but the difference this time is that I used Swerve instead of honey. Swerve is a erythritol sweetener that is safe for many diets such as ketogenic, diabetics, and more. I did put regular dairy free chocolate chips in this batch, but if you leave those out, you have a very Keto safe cookie. Either way, it packs the protein and delivers great flavor so it is a perfect on the go granola bar alternative or breakfast treat with coffee. Enjoy!

Ingredients: 
2 1/2 cups almond flour/meal (great source of protein) 
1/2 cup chocolate chips (not SCD or Keto safe) 
1/2 cup second nut flour/meal or nut butter. You can put almond or peanut butter in for this step, or just grind up some pecans with a mini food processor 
1/2 cup unsweetened shredded coconut or coconut flour (great source of fiber) 
1/4 cup melted coconut oil, palm shortening, ghee, or earth balance (earth balance is not SCD approved) 
1 egg (or 1 Tablespoon milled flaxseed mixed with 3 Tablespoons hot water)
1/4 plus 1/8 Cup Swerve (Erythritol sweetener)
1/2 teaspoon baking soda 
1/2 teaspoon salt 

Mix ingredients and press into rounded teaspoons onto stoneware baking pan. Bake in preheated oven at 325 degrees for 12-17 minutes, or until cookies begin to turn golden (check them often so that they don't burn on the bottom). Stoneware works nicely to prevent cookies from burning on the bottom in the way that they tend to with glassware. 

Gluten free Thumbprint Cookies Dairy free Egg free

These are free of many top allergens such as soy, gluten, dairy, and eggs. They are also sweetened with natural organic apricots and stevia. The end result is a delightful little cookie treat that serves as a vehicle for protein without the normal sugar load of a traditional cookie.
Ingredients:

• Apricot puree - boil 1 cup of dried, organic, natural apricots with water until soft. Drain remaining water and puree in blender or food processor. 
• 2 Cups almond flour (or mix of walnut flour and almond flour)
• 1/8 - 1/4 tsp stevia 
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 Tbsp organic palm shortening or coconut oil

Method:

Blend shortening/oil with 2 Tablespoons of apricot puree. Add nut flour, stevia, soda, and salt. Blend. Scoop cookies onto stone baking pans and press thumbprint into each. Fill each thumbprint with a small amount of apricot puree. Bake at 350 degrees F for 8-15 minutes. Cookies will turn golden around edges when done. Let cool before removing from pan.

*Note, this is a good option for SCD (specific carbohydrate diet), GAPS, or Paleo dietary plan

Cherry Almond Coconut Cookies SCD safe gluten free dairy free

The use of coconut flour instead of coconut flakes makes this batch crispier than the other SCD cookies on my site. If you're looking for a crispier grain free option that packs a flavorful punch, give this a try. This is a nice protein packed sweet snack option that travels well. It's specific carbohydrate compliant as well as grain free. Gluten free and dairy free, as always. Enjoy!

Ingredients:

• 3 cups almond flour
• 1/2 cup dried cherries (or omit - chocolate chips added, sparingly, for my kids in the photo, though these cookies do not need it)
• 1/4 cup organic coconut flour
• 1/4 cup melted coconut oil 
• 1/2 cup honey or 1/4 Cup honey + 1/4 tsp stevia liquid
• 1 egg
• 1/2 tsp almond extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Mix all ingredients together and bake, on stoneware pans, at 325 degrees F for 20 minutes, or until cookies begin to golden around edges and bottom. Let cool. I like to use a small cookie scoop to quickly pop these onto the pan, and then lightly press them down with a fork. They will cook fine without being flattened, but they do not flatten and spread out in baking so you may prefer to press them down a bit. 

Spicey Nutty Oat Cookies gluten free dairy free

Valentine's Day is tomorrow so I am just in the nick of time for making this healthier sweet option. Instead of grabbing some chocolate covered sugar treat, I am going to sit with a cup of tea and enjoy this equally satisfying spicey, nutty little cookie.
I started with the Spicy Oatmeal Cookie recipe from the book, Sweetness Without Sugar by Wendy Vigdor-Hess RD. If you follow the original recipe, yours will look more like the image on the right. I did so much modification to use ingredients I had on hand (and to avoid a trip to the store in this snow) that I will post my version below. Before I do, however, I highly recommend Wendy's book for anyone who is looking to delve into the options of sweets without sugars. You'll find a wealth of wonderful information on the subject as well as many recipes full of delights and super food boosters. To view images, sample pages, and more from Sweetness Without Sugar, click here.
Ok, now onto the modified version of this yummy cookie.

Ingredients:

• 1 C nut butter of choice (I had unsweetened peanut on hand)
• 1 C ground pecans
• 1 C gluten free quick oats
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp salt
• 1 egg
• 1/2 C coconut oil
• 1/4 C honey 
• 1/2 tsp stevia liquid
• 1 tsp vanilla
• 1 tsp baking powder

Combine ingredients with hand mixer and scoop onto stoneware cookie sheets.  Bake at 350 degrees F for 12-15 minutes, or until lightly browned. This turned out very satisfying, and I think it could even be good with less sweetener and the dried fruit mentioned in the original recipe (again, using what I had on hand). Enjoy!

Christmas and Holiday Cookies gluten free dairy free SCD

Well, it's Thanksgiving and I'm starting my holiday cooking sharing early this year. Here's a peek.

• Gluten free shortbread cookies: I used Bob Red Mill's Shortbread cookie mix. Organic Palm Shortening was the fat added to this simple recipe, along with 1/4 tsp bitter almond extract. The topping is a simple icing of 1 Cup confectioners sugar mixed with 1/4 tsp bitter almond extract and 2 Tablespoons water.  These freeze fantastically and the kids love them.
• Cocoa Cookies - a gluten free dairy free adaptation. Click here for my adapted recipe.
• SCD Safe Gluten Free Almond Flour Cherry Cookies - one of my favorites and sure to please your loved ones. Click here for my recipe.
• SCD Safe Pecan Flour Cookies with Carob chips (Carob chips can be subbed for dried fruit to create a true SCD cookie). Also gluten free and dairy free. Click here for this fabulous recipe and replace the almond flour with pecan flour (or use the almond, which is also delicious!)

All of these cookies freeze well, so they work great to bake ahead of time.  I always bake cookies on stoneware, so to obtain the best results, I recommend you do the same.
Enjoy and happy holidays to your family from mine!

Gluten Free Hot Cocoa Cookies - Dairy free Christmas Cookies

My husband bought me a subscription to Food Magazine for my birthday.  While many of the recipes are not written out for the gluten free dairy free crowd, I'm not afraid to substitute! With Christmas just weeks away, I decided to test my luck by adapting their Hot Cocoa Cookies by making them into adorable little gluten free sandwich guys!  So sweet. 
Be warned, these are not healthy, nor or they meant to be.  They are once a year holiday treats to share and enjoy!  Have fun. They worked out great.

For more of my family favorite gluten free and dairy free Christmas Cookie creations,  Click Here .

Gluten Free Dairy Free Hot Cocoa Cookies

Ingredients:

• 2 1/4 Cups Bob Red Mill All Purpose Gluten Free Baking Flour
• 1/4 Cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 sticks Earth Balance butter, softened
• 1/2 Cup sugar
• 1/4 Cup erythritol crystals (or sugar, or Lakanto)
• 1 egg
• 1 tsp vanilla extract
• marshmallow cream for stuffing (or frosting of choice)

Mix Earth Balance and sugar plus erythritol crystals for 3 minutes, until fluffy. Add egg, vanilla and mix into butter and sugar. In second bowl, mix flour, cocoa powder, salt, and baking soda.  Add this dry mixture to the moist mixture, 1/3 at a time, until mixed. Refrigerate until firm enough to roll out. (I left mine in the refrigerator for approximately 3 hours.). Sprinkle Bob Red Mill All Purpose Gluten Free Flour onto clean countertop and flatten out to approximately 1/8" thickness (I made mine a little thicker, for easier handling). Cut cookies with small cookie cutters and place them onto stoneware baking sheets.  Bake in preheated oven for 18 minutes, or until done.  If you are not using stoneware, start checking your cookies at 12 minutes.  Remove from pan, let cool, then add frosting filling.

I plan to freeze mine, and this will be a first for me in using and freezing marshmallow cream.  I will let you know how they turn out, post freezer. For now, though, the results are in. Very delightful, cute cookies.  Also, the dough worked well for modeling, and my eldest made a cute cat that came out of the oven beautifully.  Have fun with your new gluten free recipe.