Cranberry Coconut Cookies

Cranberry Coconut Cookies photo
Cranberry Coconut Cookies
photo by recipe author

Servings: 24 cookies
Preparation Time: 10 minutes

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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Healthy Carrot Oatmeal Bites

Healthy Carrot Oatmeal Bites photo
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 Lemon Coconut Cut-Out Cookies

Gluten-Free Lemon Coconut Cut Out Cookies photo
Gluten-Free Lemon Coconut Cut Out Cookies
photo by recipe author

Servings: 20-40 cookies, depending on size
Preparation Time: 3 hours

  • 1 cup cashews
  • 15 medjool dates, pitted
  • 1/2 cup melted coconut oil
  • 2 tablespoons honey
  • 2 teaspoon ground ginger
  • 1 teaspoon fresh ginger, peeled and finely grated (I used a microplane to grate it)
  • zest from 1 lemon (I used a microplane to zest it)
  • juice of 1/2 lemon
  • pinch of salt
  • 1/2 cup arrowroot starch/flour
  • 1 cup amaranth flour or quinoa flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum or guar gum
  • 1 cup finely shredded coconut

Grind the cashews into a flour in a blender or a food processor. Add dates, oil, honey, both gingers, lemon zest, lemon juice, and salt, and pulse until everything is mixed into a sticky dough.

Sift/stir together flours, starch, baking soda, gum, and coconut. Start adding the flour to the food processor, pulsing to combine. When it is done, the dough will be quite thick and moist, but not super sticky. You may notice it seems really oily; that’s okay. Put it in the fridge over the night or at least for three hours.

When ready to bake, remove dough from fridge and let cool 30 minutes. Set the oven to 350º F. Line a baking pan with parchment paper. Roll out the dough roughly 1/8-inch thick on a pastry mat. Cut it with cookie cutters and transfer it to the parchment paper.

Bake for 7-10 minutes, depending on the size and thickness of the cookies, rotating pans half way through the baking time if baking more than one pan at time. Keep an eye on the oven and make sure not to over bake them, I baked until the edges just started to turn golden brown (9 minutes). Since they contain cashews and coconut, they will burn easily.

Recipe submitted by Kim, Minneapolis, MN

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Gluten-Free Apple Crisp

Gluten Free Apple Crisp photo
Gluten Free Apple Crisp
photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

Filling:

Topping:

Preheat oven to 350 degrees F.

Mix all filling ingredients together in a bowl and pour into greased 9×9 baking dish.

Mix dry topping ingredients together and then drop in cubes of oil or butter and mash together with your fingers until crumbly. Sprinkle on top of filling

Bake at in preheated oven for 20 minutes.

* I would like to note that it’s not really important that the measurements be exact. I never measure when I make this and it turns out fine each time so feel free to adjust to your tastes.

Recipe submitted by Mary, Deer River, MN

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Double Coconut Chocolate Chip Cookies

Double Coconut Chocolate Chip Cookies photo
Double Coconut Chocolate Chip Cookies
photo by recipe author

Servings: 48 cookies
Preparation Time: 10 min.

Preheat oven to 350 degrees F.

Melt the butter and coconut oil and put in a large mixing bowl. Whisk the sugars, eggs and vanilla with the butter and coconut oil until combined. Stir in the flour with a wooden spoon just until combined. Stir in the chocolate chips and coconut.

Wet your hands and roll the dough into balls and place on a greased baking sheet, make sure they have room to spread.

Bake cookies until just light golden brown on the bottom for a nice soft cookie, or a little longer if you like a more crispy cookie. Transfer cookies to a plate for cooling. Makes about 48 cookies

Recipe submitted by Kim, Middletown, OH

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Gluten Free Coconut Almond Getaways

Gluten Free Coconut Almond Getaways photo
Gluten Free Coconut Almond Getaways
photo by recipe author

Servings: Yields 36 cookies
Preparation Time: 20-25 minutes

Recipe: Preheat oven to 350 degrees F.

In a food processor, grind almonds into small pieces, (but be careful not to process too long or it will get pasty). Place nuts into a large bowl. Then grind coconut flakes into small pieces (or use shredded coconut instead, and do not process). Add coconut, brown rice flour and salt to the almond pieces; combine well.

In a medium sized heavy saucepan over medium heat, combine cream, sugar and butter; heat to boiling until sugar melts completely. Continue boiling mixture for 5 minutes, stirring constantly to insure it does not burn.

Remove from heat and stir in vanilla, being careful, as it will splash and sputter! Add sugar mixture to the nuts and stir to combine well.

Spoon mixture using a heaping tablespoon onto a baking mat or parchment lined baking sheet. Spread to a thickness of no more then 1/4″ and shaped into a circle, as they will not spread.

Bake at 350 degrees F. for 8-10 minutes or until golden brown. Let cool on baking sheet or they will fall apart. When cool, transfer to a serving platter and Enjoy!

Recipe submitted by Deanne, Glendale, AZ

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Chunky Strawberry Chocolate Coconut Ice Cream

Chunky Strawberry Chocolate Coconut Ice Cream photo
Chunky Strawberry Chocolate Coconut Ice Cream
photo by recipe author

Servings: 4 servings
Preparation Time: 20-30 minutes

  • 3 cups whole milk and/or cream
  • 3 egg yolks
  • 1 tablespoon arrowroot
  • 1/2 cup raw honey or raw sugar (add more if you want it really sweet)
  • 2 teaspoon vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup coconut flakes
  • 1/2 cup chopped pecans
  • 3/4 cup chopped strawberries (fresh or frozen)

In a blender, mix milk, egg yolks, arrowroot, raw honey, vanilla & cocoa till smooth. Pour into a container and let it chill in the fridge for a few hours or overnight. Pour into your ice cream machine maker and follow the instructions.

About 5-8 minutes before ice cream is done pour in coconut flakes, pecans & strawberries.

Scoop out ice cream and either store it in a plastic container and let it set in the freezer or enjoy it right away!

NOTE: If you DON’T have an ice cream machine maker, simply mix everything together, pour into a plastic container and put in the freezer. When frozen, set it out and let it soften before putting it back into your blender.

It won’t be chunky unless you choose to sprinkle the coconut, pecans & strawberries on like toppings, but the ice cream base will have the consistency of soft-served ice cream. So yummy!!

Recipe submitted by Marillyn

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Grain-Free Raw Coconut Granola

Grain-Free Raw Coconut Granola photo
Grain-Free Raw Coconut Granola
photo by recipe author

You can totally play with this recipe! This recipe yields around 22 cups of granola. You just want about 19 or 20 cups worth of your favorite seeds, nuts and flakes total, so measure out your desired ingredients.

22 1-cup servings
Preparation Time: 20 minutes

Set aside 4 cups of the coconut flakes. Put all wet ingredients and spices into a pan. Warm over a very low heat and stir to blend the flavors. Do not use a high heat.

Chop the coconut flakes into the size of oats. Add the chopped coconut flakes to the liquid. Turn off heat.

Chop the nuts up if you want to make a breakfast cereal substitute. Add the wet portion to the remainder of your dry ingredients, and stir until it’s well-blended. Store in an airtight container. It will keep for weeks, if it lasts that long!

Recipe submitted by Tamara, Spring, TX

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