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Cranberry Coconut Cookies

photo by recipe author

Servings: 24 cookies
Preparation Time: 10 minutes

6 eggs
1/2 cup butter or coconut oil
1 teaspoon vanilla
2/3 cup maple syrup
1 teaspoon baking soda
1 cup quick rolled oats
1 cup coconut flakes
1/3 cup coconut flour
1 cup dried cranberries

Preheat oven to 350 degrees F.

Blend eggs, butter or oil, vanilla, and maple syrup. Add baking soda. Add quick oats, coconut flakes, cranberries. Add flour last. Drop dough by tablespoons onto a greased cookie sheet.

Bake at 350 for 14 minutes or until edges start to brown. Cool on wire rack. Makes 24 large cookies.

Recipe submitted by Debbie, Greenfield, IA

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Gluten Free Chocolate Chips

photo by recipe author

Servings: about 2 cups chips
Preparation Time: 30 minutes + freezing time

3 tablespoons coconut oil (2 melted, 1 mostly melted)
2 tablespoons gluten-free cocoa powder + 3 tablespoons
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon tapioca starch

1. Add all ingredients to high-power blender, except 3 tablespoons cocoa.

2. Mix on medium for about 20 seconds, then increase to high for about 10 seconds. Since there isn’t much in the blender, it will look like it’s not really mixing, but just keep it going.

3. Add the remaining 3 TB of cocoa powder, and blend on high for about 20 seconds. The mixture should be tacky and sticky, and almost like caramel. Because the blender heats up the coconut oil, it will be melting a little in the bottom of the blender. That’s normal, and it begins to separate from the mixture.

Roll out mixture in between two sheets of wax paper. Transfer to a cookie sheet, and freeze for about 30 minutes. After that, it will be a little more set, and cut into small squares/bits with a knife.

Store in the freezer to keep firm, or use immediately in a delicious coconut cookie!

Recipe submitted by Elisabeth, Monee, IL

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Roasted Carrot Medley

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

2 tablespoons organic virgin coconut oil
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered raw almonds
2 cloves garlic, minced
salt and ground black pepper to taste
2 teaspoons raw honey
2 tablespoons unpasteurized apple cider vinegar
1/3 cup dried organic cranberries
1/2 cup crumbled raw feta cheese

1. Preheat an oven to 400 degrees F (200 degrees C).

2. Warm virgin coconut oil in small saucepan over low heat. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the melted virgin coconut oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.

3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

4. Once cool, return the carrots to the mixing bowl, and drizzle with raw honey and vinegar; toss until coated. Add the cranberries and feta; toss again until evenly mixed. Serve Cool.

Recipe submitted by Jodi, Lehi, UT

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Frozen Chocolate Coconut Fudge

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup nut or seed butter (I use peanut butter, unsweetened)
1/4 cup (generous) cocoa powder
1 cup shredded coconut
1/4 cup (generous) coconut oil, melted
1/4 cup raw honey

Mix together all ingredients. Pour on a piece of unbleached parchment paper on a cookie sheet. Spread out to about 1/4″ thick.

Place fudge in freezer. Let set for about 30 minutes.

Break into pieces and serve or put in container back in freezer until you are ready to serve.

Recipe submitted by Tember, Quakertown, PA

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Coconut Oil Sautéed Carrots

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4

5-6 large fresh carrots
1 large yellow onion
coconut oil
butter
salt, to taste (optional)

Wash and cut fresh carrots into julienne strips (we use a vidalia dicer tool). Slice onion into thin rings.

Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.

Add salt to taste before serving, if desired.

Recipe submitted by Susan, Peoria, AZ

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Healthy Carrot Oatmeal Bites

photo by recipe author

Servings: Makes about 2 1/2 dozen cookies
Preparation Time: 15 minutes

1 cup white whole wheat flour (preferably freshly ground)
1 teaspoon baking powder (or 2/3 teaspoon cream of tartar and 1/3 teaspoon baking soda)
scant 1/2 teaspoon fine grain salt
1 cup rolled oats
2 teaspoons cinnamon (optional)
2/3 cup chopped walnuts (or nuts of choice)
1 cup shredded carrots
1/2 cup shredded coconut (optional)
1/2 cup real maple syrup, room temperature
1/2 cup unrefined coconut oil, warmed until just melted
1/2 cup chopped crystallized ginger (optional)
2 teaspoons grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, oats and cinnamon. Add the nuts, coconut, and carrots.

In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and gingers. Add this to the flour mixture and stir until just combined. *quick tip* – if you measure the coconut oil in the measuring cup first you don’t have as much maple syrup stick in the cup, most of it slides right out.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. I use a small ice cream scoop and press into my hand, these cookies have a tendency to fall apart a bit so they need some care. Bake in the top 1/3 of the oven for 10 – 15 minutes or until the cookies are golden on top and bottom.

Recipe submitted by Susy, Malvern, OH

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Gluten Free Pumpkin Spice Cookies

photo by recipe author

Servings: 48
Preparation Time: 10 minutes

1 cup pumpkin purree
6 tablespoons flax seed meal
1 teaspoon xanthan gum
2 tablespoons apple cider vinegar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup honey
1/2 cup coconut oil, melted
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cup almond meal
1 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder

Icing:

1 cup Coconut Cream Concentrate
1/4 cup honey

Pre-heat oven to 350 degrees F. In a mixer blend together pumpkin, flax seed meal, xanthan gum, apple cider vinegar, vanilla, salt, honey, coconut oil, and spices.

In a separate bowl combine almond meal, coconut flour, baking soda, and baking powder. Add flour mixture to pumpkin mixture and blend well.

Roll Tbsp size balls and flatten with hands. The dough will not spread while baking. Place on cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Cool on wire rack or paper towel.

Icing:

Carefully soften coconut cream concentrate in a small sauce pan over low heat. It will burn quickly so stir constantly. Add honey. Place a 1/2 tsp of icing on each cookie. It will be the consistency of play dough. With your fingers press out the dough to the edges of the cookie.

Recipe submitted by Lisa, Marietta, GA

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No Bake Coconut Cocoa Chewy Bites

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 dozen
Preparation Time: 10-15 minutes

2 tablespoons grass-fed butter
1/2 cup Gold Label coconut oil
1/4 cup raw honey
1/2 cup organic sugar
1/4 cup organic cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups shredded coconut

In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat and as the fats melt, stir in cocoa powder until mixed. Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)

Remove pan from heat and add salt, vanilla and mix. Then add the shredded coconut and mix until all coconut is covered (the mix will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture).

Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. Let them sit to cool and set up. Can be placed in refrigerator to firm up more quickly.

Recipe submitted by Cherie, Kettle Falls, WA

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