Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Spring and summer can get pretty busy, but you still need want some nice cookies around 🙂
So if you don’t have time or don’t want to go through the fuss of rolled out sugar cookies, these will work out great for you. All the taste of rolled sugar cookies, but much less work.
Almond Sugar Cookies
Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)
1/2 c. coconut oil (or dairy free margarine)
2/3 c. palm sugar
1 egg
1 tsp. almond extract
1 3/4 c.  gluten free flour mix
1 tsp. xanthan gum
1/2 tsp baking powder
1/2 c. almond flour
1/2 c. dark chocolate
Preheat oven to 350 degrees
Cream the shortening and sugar together. Mix in egg and extract. In another bowl whisk together flour mix, xanthan gum, and baking powder.
Add dry ingredients to creamed ones and mix well. Roll into small balls and roll into the almond flour and place onto parchment paper lined cookie sheet. Then flatten the rounds down with a fork.
Bake for 7-9 minutes or until cookies are just golden. Let cool.Melt the chocolate in a double boiler. Then you can either dip the cookies into the chocolate or drizzle the chocolate on them.
I even added a few sprinkle to a few…Almond Cookies

Keep in sealed container for up to five days. They also freeze well.

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

So one morning I was hungry and didn’t have my usual ingredients to make smoothie. There are many things that I could have made, but what I really wanted was a cookie… 🙂

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely legitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them 🙂

Cranapple Breakfast Cookies 2

Cranapple  Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Store in sealed container on counter for up to five days. They also freeze well.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Mix It Up Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday

Chocolate Chip Cookies (Gluten Free/ Dairy free)

When you were little can you remember the first cookie you ever ate? Probably not…
You can probably remember your favourite childhood cookie. 🙂
For me it was definitely the Chocolate Chip Cookie!
With all the other cookies, squares, pies, and cakes, that cookie is the one that sticks in my mind.
Did you think that when you went gluten free that you wouldn’t be able to have them anymore? I had a very nice email from a lady asking if I would make a gluten free and dairy free chocolate chip cookie recipe…So here they are 🙂
And who doesn’t like them??
Chocolate Chip Cookies
Chocolate Chip Cookies
1 c. coconut oil ( shortening /dairy free margarine)
1 c. palm sugar (or desired granular sugar)
2 eggs
2 tsp. vanilla
1 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda
1 c. dairy free chips,chopped dark chocolate, or carob chips
 Preheat oven to 325 degrees
Cream shortening and palm sugar together; then add eggs and vanilla, mix.
In another bowl mix together flour mix, xanthan gum, baking soda, and salt. Mix wet ingredients into dry. Drop by teaspoon onto cookie sheet. Bake for 9-10 minutes for chewy cookies, and 12-13 for crispier.
Makes about 3 1/2 dozen. Freezes well.

Jam Thumbprint Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

So I keep baking… My daughter keeps saying, “aren’t you done”? I just laugh and say no. 🙂
I always love to make a variety of treats. I also really enjoy when people try my treats and then I tell them that they’re allergy free…And then they say, but they’re so good. Love it!!
So I have to flip my thumbprint cookie recipe. Really, I doubt that anyone could tell the difference. I ate about five of them right away… Enjoy!

Jam Thumbprint Cookies
Jam Thumbprint Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)
1 1/4 c. coconut oil, dairy free margarine or shortening
1/2 c. palm sugar (or desired granular sugar)
2 eggs
1 tsp. vanilla
2 c. gluten free flour mix
1 tsp. xanthan gum
1/2 c. almond flour
approx. 1/4 c. jam ( I use E.D. Smith No Sugar Added)

Preheat the oven to 325 degrees
Cream the margarine and sugar together. Then add the eggs and vanilla and mix well. In a different bowl, whisk together the flour mix, xanthan gum, and almond flour. Add the dry ingredients into the creamed ingredients. Mix well.
Shape the batter into small balls (if you get your hands a little wet it makes rolling and putting in the thumbprint less messy) and put onto parchment paper lined cookie sheets. Push your thumb into each cookie ball. Fill the thumbprint with jam.

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Bake for 16-18 minutes or until the bottoms are just starting to brown. Makes approx. 5 dozen cookies.

If they can make it to the freezer before getting eaten, they freeze well.

Chocolate Brownie Cookies (Gluten Free/ Dairy Free)

These cookies are one of the first kinds that I changed over into allergy free.
Gee, can you guess why?? Yes, that’s right. Chocolate!!!! 🙂
chocolate brownie cookies
I love the texture and the taste of these moist, chewy chocolaty cookies!!
These are the ultimate in satisfying that chocolate craving!! 🙂
Chocolate Brownie Cookies (Gluten Free/ Dairy Free)
1 1/3 c. coconut oil or  shortening
1 1/2 c. palm sugar (or desired granular sugar)
1 Tbsp. vanilla
3 eggs
2/3 c. cocoa
2 c. gluten free flour mix
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
up to 1/4 c. almond milk (or desired milk)
1 c. dairy free chocolate chips
Preheat oven to 325 degrees.
Cream shortening and sugar together; add vanilla and eggs. In another bowl mix dry ingredients together.
Start mixing dry into wet and add a little milk if needed. I usually end up adding almost a 1/4 c. Then stir in chocolate chips.
Drop by teaspoon onto a ungreased baking sheet and bake for 10-11 minutes.

You would never be able to guess that these are allergy free! I try to keep some in the freezer all the time!

Makes approximately 6 dozen cookies.

Grain Free Spice Cookies (Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

I’ve been playing around with some grain free ideas/recipes. This is a lovely new cookie.It has been approved by my wonderful little granddaughter. She asked me to come back with more…
Spice Cookies
Grain Free Spice Cookies (Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

2 c. ground almonds(almond meal)

2 Tbsp coconut flour

1 Tbsp. ground flax

1 tsp baking powder

1 tsp. baking soda

1/3 c. palm sugar(or whatever type of granulated sugar you prefer)

3 tsp. ground cinnamon

1 tsp. ground ginger

1/3 tsp. ground nutmeg

1/2 c. coconut oil- melted

1/2 c. almond butter(or whatever nut butter you prefer)

2 tsp. vanilla

1 egg

1 c. add in: dark chocolate chips or chunks, chopped nuts, or dried fruit.(optional)

Preheat oven to 350 degrees

In a large bowl whisk together ground almonds, coconut flour, flax, baking powder, baking soda, sugar, cinnamon, ginger, and nutmeg. Set aside. In another bowl, stir together coconut oil, almond butter, vanilla, and egg. Mix wet ingredients into dry. Stir together.

1

Scoop or roll into small balls and place onto parchment paper lined cookie sheet.

2

Press cookies down with fork.

4

Bake for 8-10 minutes or until they start to turn golden on the edges. Makes approximately 3 dozen.

**They freeze beautifully 🙂

Chocolate Chunk Almond Butter Cookies (Gluten Free/ Grain Free/ Refined Sugar Free/ Dairy Free)

I keep trying to come up with different cookie recipes. Everyone at work loved these ones!!

Very easy and Only Five ingredients…

Chocolate Chunk Almond Butter Cookies

Chocolate Chunk Almond Butter Cookies (Gluten Free/ Grain Free/ Refined Sugar Free/ Dairy Free)

1 c. almond butter (or any nut/seed butter)
1/2 c. palm sugar (or desired granular sugar)
3 eggs
2 tsp. coconut flour
1/2 c. dark dairy free 85% chocolate

Preheat oven to 325 degrees.

Mix all the ingredients together. Drop by tablespoonfuls onto cookie sheet.
Bake for 10-12 minutes. Let cool for five minutes before removing from baking sheet.
Then remove to cooling rack. These cookies freeze well.

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