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…
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 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.
Scoop or roll into small balls and place onto parchment paper lined cookie sheet.
Press cookies down with fork.
Bake for 8-10 minutes or until they start to turn golden on the edges. Makes approximately 3 dozen.
**They freeze beautifully 🙂
Shared On: http://www.foodiefriendsfriday.com/2013/04/foodie-friends-friday-cookie-party.html
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The other evening we had friends over for dinner. I put goodies out for dessert and everyone especially loved my chocolate crunch bars. My friend told me about a bar that her mom would make with bran flakes and corn syrup on the bottom, then topped with melted chocolate and crunchie peanutbutter.
I started brain storming, and this is my version. You can make yours with peanut butter, but I used almond butter so that my grand daughter can eat them.
Almond Toffee Bites ( Gluten free/ Dairy Free)
2/3 c. dairy free margarine
2/3 c. palm sugar(or desired granulated sugar)
2 c. Chex rice cereal
1 c. dark chocolate(dairy free)
1 c. almond butter
1/4 c. almonds
Preheat oven to 350 degrees.
Line a 9″ by 13″ pan with parchment paper. Spread cereal evenly over bottom of pan.
Put margarine and palm sugar in a pot and cook it over medium low heat, stirring constantly. Let boil for about one minute. Pour mixture over cereal.
Bake for 10 minutes.
Melt chocolate and almond butter in a double boiler. I just use a metal bowl over a pot of water.
Pour melted mixture over baked crust. Chop almonds and spread over top. Chill.
I cut these into triangles but you can also cut them into squares.
Store them covered in the fridge for up to two weeks, or in the freezer.
These are So popular that I don’t even bring them out of the freezer that often. 🙂
They disappear very quickly!!
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 (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)
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.