Chocolate Chip Cookies – Grain Free

Comfort and Cookies and Kids….. There is magic in a good cookie. When you are on a grain free or gluten free a way of eating,  or you just want to give your Kids something that will nourish them instead of get them wired, this can be a challenge! I have had a lot of gluten free baked goods in my life… many of which fall flat in the flavor department. The single note of “way too much sugar” is a disapointment. It seems when people take out the gluten, they want to add more sugar. I say let’s add more flavor! How about a cookie with layers of taste, with notes of earthy and sweet. Say hello to figs and chocolate! This is my new favorite flavor combination that delivers just the right amount of flavor, texture and sweetness. Your family will devour these and you will feel good about the nutrition! These cookies are full of healthy fats, protein, fiber and just the right amount of sweetness.

 

Chocolate Chip Cookies - Grain Free

Yield: 18 small cookies

Inspired Bite: These cookies freeze perfectly. Toss a few into your lunch bag frozen and they will be perfect come snack-time! If your dried figs are a little too dry, place in a glass bowl and cover with boiling water for 15 minutes. Drain well. This will soften them so they will blend more easily.

Ingredients

  • ¼ cup coconut flour
  • ½ cup raw almond or cashew butter
  • 6-8 dried organic figs
  • ¾ cup unsweetened shredded coconut
  • 2 tablespoons plain organic Greek yogurt or coconut yogurt
  • 1 tablespoon organic coconut sugar (optional)
  • 2 pastured eggs
  • ½ teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup organic semi-sweet chocolate chips
  • Organic coconut sugar to sprinkle on cookies (optional)

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Combine nut butter, coconut flour and dried figs in a food processer, blend well.
  3. Add the shredded coconut, yogurt, eggs, cinnamon, vanilla, salt and baking soda and blend for 30 seconds until dough forms.
  4. Add in the chocolate chips and pulse once or twice until combined. Do not overmix.
  5. Using a small cookie scoop, drop dough onto parchment lined baking sheet.
  6. Slightly flatten cookies with a wet spatula or your fingers. Sprinkle with coconut sugar if desired.
  7. Bake for 10-12 minutes, until golden on top.
  8. Cool on a wire rack.
  9. Store in a glass container in the refrigerator.

The Perfect Pumpkin Bread

Pumpkin baked everything is a requirement for Fall.

Finding that perfect blend of sweet, spicy and moist without all the sugar and grains can definitely be a challenge. Over the years I have baked hundreds of recipes in search for perfection. This my friends, is it! The flavors in this bread layer so gently…. cinnamon, spice and pumpkin with a little hint of earthy from the nuts and dates all surrounded with a moist, tender crumb. Pair with tea, coffee or get fancy and serve with a little ghee mixed with cinnamon and honey.

The Perfect Pumpkin Bread

Ingredients

  • 1 cup organic pumpkin puree
  • 1/2 cup maple syrup
  • 3 large eggs
  • 3 dates, pitted OR 3 tablespoons coconut sugar
  • 1/4 cup melted grass fed butter or coconut oil
  • 1 tablespoon vanilla extract
  • 1 1/4 cup extra fine almond flour
  • 1/2 cup arrowroot flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 21/2 tablespoons pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1/2 cup shredded coconut
  • 1/4 cup chopped dried naturally sweetened cranberries
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix pumpkin, maple syrup, eggs in a large bowl. Add pitted dates and blend with an emulsion blender. (Alternatively, you can mix the entire wet portion in a food processor.) Add melted butter and vanilla, mix well.
  3. In a separate small bowl, combine almond flour, arrowroot, coconut flour, baking soda, spice and sea salt. Mix with a fork or whisk to incorporate everything fully.
  4. Add the dry mix to the wet mix, blend gently with a spatula.
  5. Fold in the coconut, cranberries and nuts.
  6. Spray an 8 inch loaf pan with coconut oil non-stick spray or line with parchment paper.
  7. Bake for 50-55 minutes at 350 degrees.
  8. Remove from oven and cool in the pan.
  9. For Muffins: divide batter evenly among muffin tin or papers. Cook time will vary depending on tin or paper size. Check at 15 minutes - muffins are done when slightly springy to the touch in the middle.

Inspired Bite: Try making this as Banana Bread! Substitute 1 cup of mashed banana for the pumpkin. Delicious!

Serve, Eat and Enjoy!

Spiced Paleo Cookies

Spiced Paleo Cookies

Ingredients

  • ¼ cup coconut flour
  • ½ cup almond or cashew butter
  • 8 fresh organic dates, pitted
  • ¾ cup unsweetened shredded coconut
  • 1 small banana or ½ large banana
  • 2 large eggs
  • ½ tablespoon cinnamon
  • ½ tsp ginger
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup dried currants or raisins or juice sweetened cranberries
  • ¼ cup dark chocolate chips (optional)
  • Coconut Sugar to sprinkle on cookies (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. Combine almond butter, coconut flour and dates in a food processer, blend well.
  3. Add the shredded coconut, banana, eggs, spices, vanilla, salt and baking soda and blend for 30 seconds until dough forms.
  4. Add in the remaining ingredients and pulse once or twice until combined. Do not overmix.
  5. Using a cookie scoop, drop dough onto parchment lined baking sheet or silpat.
  6. Slightly flatten cookies with a wet spatula. Sprinkle with coconut sugar if desired..
  7. Bake for 12-15 minutes, until golden on top.