Cookies

Gluten Free Oh “Hoppy” Day Carrot Cookies

photo by recipe author

Servings: 7-10
Preparation Time: 25 minutes

3/4 cup coconut flour
1/2 cup protein powder
1 – 2 tablespoons pumpkin or apple pie spice
5 tablespoons coconut oil
1/2 cup honey
2 eggs
4 – 5 medium carrots, finely grated
2 cups water

Preheat your oven to 360° F.

Combine all ingredients into a bowl and stir together.

Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.

Bake cookies for 10 – 15 minutes. Allow to cool before serving.

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Sprouted Flax and Raisin Cookies

photo by recipe author

Servings: 20 cookies
Preparation Time: 45 minutes

1 cup sprouted flax meal
1 cup tapioca flour
1/4 cup coconut flour
1/2 cup whole cane sugar
1 teaspoon salt
1 teaspoon baking soda
2 tablespoon Ceylon cinnamon
1/2 cup butter or ghee, melted
1 tablespoon vanilla extract
2 large eggs
1.5 cups raisins

Preheat oven to 375° degrees.

In a large bowl, combine dry ingredients. Add in the wet ingredients and mix until well combined. Fold in the raisins.

Use a regular size cookie scoop to place batter on a greased cookie sheet. Flatten the balls slightly.

Bake about 12 minutes.

Cool cookies on a cooling rack; serve with your favorite milk beverage.

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Featured Product

Raw Brown Whole Flax Seeds. Buy them here!

Our brown flax seeds are completely raw and unprocessed. They were grown in Italy and are traceable back to the farm that raised them. The farm is certified organic and a sample of the seeds were lab tested for the presence of glyphosate and none was found.

Learn more about the unique nutritional qualities of flax seeds here.

Flax seeds can be enjoyed in a number of ways from raw, soaked, sprouted, boiled or ground and can be treated as you would other seeds or nuts. However, flax seed must be finely cut into a meal to get maximum benefits of the OMEGA-3 oil and dietary fiber. We recommend that you buy a coffee grinder and dedicate its use to grinding flax seeds. Once ground, the flax seeds should be consumed quickly, as the oil inside the seeds oxidizes rapidly.

The recommended daily amount of flax seeds to eat is about 1–2 Tbsp. The most beneficial amount for maximum nutritional value of ground flax seed is 2 tablespoons daily. It can be mixed into 10–12 oz. of juice or water. Make sure you use plenty of water when adding flax seed to your diet.

Ground flax seed can easily be added on top of dishes including: baked products, stir-fry dishes, soup or stews, cereal and yogurt.

Flax seed is 35–40% oil so a similar amount may be omitted from any recipe requiring oil that also includes ground flax seed. Similarly, about 1 Tbsp. of ground flax seed steeped in 3 Tbsp. of water for 2-3 minutes will substitute for one egg in recipes. Flax seed contains NO GLUTEN for those with gluten allergy.

Buy raw brown whole flax seeds here!

Gluten Free Maple Cinnamon Plantain Cookies

photo by recipe author

Servings: 32-35 cookies
Preparation Time: 15 minutes

1 medium ripe plantain
1/4 cup coconut cream concentrate
2 teaspoons vanilla extract (use powder if you are AIP)
1/4 cup maple syrup or honey
2 heaping teaspoons ground cinnamon
1/2 teaspoon nutmeg (use mace if you are AIP)
1 1/2 cups shredded coconut
ground cinnamon to sprinkle on top

Preheat oven to 325º F.

Prepare 2 cookie sheets with parchment paper.

Peel the plantain and process in food processor until smooth. Add all the other ingredients except the shredded coconut and process until smooth. Taste the batter to make sure it is sweet enough for you. Add the shredded coconut and just pulse until combined. Transfer the batter to a bowl.

Using a teaspoon drop the batter onto the prepared cookie sheet leaving room to expand. Use all the cookie batter this way.

Place plastic wrap over the cookie sheets and with a spatula flatten the cookies (this helps it not stick).

Bake for about 18 – 20 minutes or until the edges brown. Remove and let cool on the cookie sheet for a few minutes then transfer to a rack to finish cooling.

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Gluten Free Coconut Flour Chocolate Chip Cookies

photo by recipe author

Servings: 12- 15 cookies
Preparation Time: 10-15 minutes

1/2 cup virgin coconut oil, melted
1/2 cup whole cane sugar
1 teaspoon vanilla extract
4 eggs
1/8 teaspoon salt
1 cup coconut flour
1/2 shredded coconut
3/4 cup chocolate chips

Preheat oven to 375° F.

Combine the coconut oil, sugar, vanilla, eggs and salt in one bowl. Add coconut flour, shredded coconut and chocolate chips, mix together.

Make small cookie balls and place on parchment lined baking sheet.

Bake for 12-15 minutes, or until cookies start to brown.

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Crispy Coconut-y Chocolate Chip Cookies

photo by recipe author

Servings: 24 cookies
Preparation Time: 20 minutes

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup whole cane sugar
1 cup oatmeal
1 1/2 cups coconut oil, melted
3 teaspoons vanilla extract
2 eggs
1 cup dark chocolate chips

Preheat oven to 350° F.

Combine flour, baking soda, salt, cane sugar, and oatmeal in a large bowl and mix thoroughly.

In a medium bowl combine coconut oil, vanilla extract, and eggs and mix thoroughly.

Slowly add wet ingredients to dry and stir until well combined. Add chocolate chips and stir in evenly.

Scoop dough into balls and drop onto a cookie sheet that has been greased with coconut oil, press each cookie down slightly. Cook for 10-12 minutes or until golden brown. Remove from oven and allow to cool before removing from tray.

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Gluten-Free Cinnamon Cookies

photo by recipe author

Servings: about 100 cookies
Preparation Time: 20 minutes

1/2 cup grass-fed butter
3/4 cup coconut oil
3/4 cup + 2 tablespoons organic sucanat
6 eggs
2 teaspoons baking powder
2 2/3 cups tapioca starch
6 cups rice flour
3-4 tablespoons cinnamon powder
handful chocolate chips
handful raisins

Mix butter, coconut oil, and sucanat together until creamy. Add eggs to the mixture. Add dry ingredients.

Slowly add water until the mixture is wet enough to be shaped into a soft dough. Scoop dough by the tablespoon onto a prepared baking sheet, shape dough into cookies by hand.

Bake at 375° F for 30 minutes or until golden brown.

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