Displaying items by tag: cookies
Friday, 28 February 2020 19:26
Cowboy Cookies
- Inspired by Danielle Walker's Recipe in Eat What you Love
6 tbsp hot water
2 tbsp ground flaxseeds
1 cup unsweetened coconut
1 cup butter, coconut oil, palm shortening or a combination
2/3 cup raw honey or maple syrup
1/2 cup raw cane sugar
2 tsp pure vanilla
2 cups almond flour
1/2 cup arrowroot flour
7 tbsp coconut flour
4 tsp ground cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
1/2 cup dark chocolate chips (Enjoy Life is dairy free)
Preheat oven to 350 F. In a small bowl mix the ground flax and water and set aside.
Place the coconut on a baking sheet and toast in the oven for 2-5 minutes.
In a mixing bowl, add the butter, coconut oil and use a hand mixer to beat until creamy. Add in the honey, sugar, vanilla and flax mixture and blend until combined.
Add the almond flour, arrowroot flour, coconut flour, cinnamon, baking soda, baking powder and salt and beat for again until combined.
Add the toasted coconut flakes, chocolate chips and fold together until incorporated.
Form the dough into 24 golf ball sized balls and place them on two baking sheets lined with parchment, or use stoneware.
Bake one sheet at a time for 10-15 minutes depending on your oven, until the edges of the cookies are golden brown.
Cool for 10 minutes then transfer to a wire rack to cool completely.
Can be stored up to 2 weeks in the fridge in an airtight container, or the freezer for 6 months.
*The second time I baked these at 400 F for 10 minutes.
Published in
Desserts & Treats
Wednesday, 14 December 2016 13:20
Ginger Snaps
What's Christmas baking without Ginger Snaps? Many of the recipes I found were loaded with sugar and oil, so I wanted to find a healthier recipe that would actually let the spices come through. Healthier baking allows for a little indulgence. These cookies fit the bill, the molasses gives them enough sweetness.
I have never made Gingerbread, but these little guys are a snap! The touch of sweetness comes from molasses, which is loaded with trace minerals.
Ginger Snaps
2 1/4 cups spelt flour (sifted)
1 tsp baking powder
1 tsp baking soda
2 1/2 tsp ground ginger
1/2 tsp ground cardamom (optional)
2 tsp cinnamon
1 tsp cloves
2/3 cup dark molasses
1/2 cup melted coconut oil
Mix together in a medium sized bowl the flour, baking powder, baking soda, ginger, cardamom, cinnamon, and cloves.
In a second bowl, cream together the molasses and melted coconut oil.
Fold the flour mixture into the liquid mixture a bit at a time and mix well until all the flour mixture has been added.
When mixed together, roll into balls.
Place on a cookie sheet lined with parchment or use a stone.
You may want to press them down with a fork.
*Tip Dip the fork in water so it won't stick to the dough.
Bake at 350 for 11-14 min.
Published in
Desserts & Treats
Wednesday, 20 April 2016 22:30
Dee's Healthier Chocolate Chip Cookies
Dee’s Healthier Chocolate Chip Cookies
3/4 cup whole rolled oats
1 cup whole-wheat or spelt flour
1 cup ground flax seeds
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2/3 cup raw cane sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips or carob chips
1/2 cup chopped walnuts or pecans
Directions:
Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray (not required if you're using non-stick pans)
Mix oats and flour in a medium bowl. Add baking soda and salt and whisk until mixed in. Whisk in wheat germ, flax and coconut.
Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and walnut pieces using a wooden spoon or spatula. Chill the dough in a refrigerator for at least 1 hour. The dough should be firm before proceeding with step 3.
Force a spoon into the dough to remove about 2-3 tablespoonfuls per cookie, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, until firm around the edges and golden on top, about 12 minutes. Remove baking sheets from the oven immediately and cool the cookies for 2 minutes, then transfer to wire racks with a spatula to cool.
Published in
Desserts & Treats
Wednesday, 03 June 2015 13:42
Strawberry Breakfast Cookies
Yes, these are healthy enough for breakfast! With all natural ingredients and low sugar, these protein and fibre packed cookies are a healthy option for breakfast. Portable to eat on the go.
1 cup dates
1 large banana
3/4 cup applesauce
1 tbsp coconut nectar, maple syrup (or raw honey, not vegan)
1/4 cup melted coconut oil
2 cups finely chopped fresh strawberries
2 1/2 cups of rolled oats
1 cup unsweetened coconut shredded
5 tbsp chia seeds
1/2 cup hemp seeds
1 tbsp cinnamon
4 tbsp vegan protein powder (I used chocolate)
Preheat oven to 350F.
Soak dates to soften and then add to banana and pulse in a food processor till soft.
In a large bowl mix together date mixture, applesauce, coconut oil and coconut nectar or maple syrup until well combined, then add the strawberries and finish mixing.
In a separate bowl mix dry ingredients. Add dry mixture to wet until combined. I used my hands, it was much easier.
Form into 2" balls and pat down to about 1/2" thick. Bake at 350 for 30 minutes.
I used stoneware for one and parchment lined sheet for the other. Made 23 cookies.
Published in
Breakfast
