Feed

Cookies

Gluten Free Cinnamon Raisin Coconut Cookies

Gluten_Free_Cinnamon_Raisin_Coconut_Cookies
Gluten Free Cinnamon Raisin Coconut Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 10 minutes

  • 1 1/3 cup coconut flour, sifted
  • 2/3 cup arrowroot flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup coconut oil, melted
  • 1/2 cup coconut cream concentrate, melted
  • 1/2 cup honey
  • 6 pastured eggs
  • 4 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 8 drops cinnamon essential oil or 2 teaspoons ground cinnamon
  • 3/4 cup raisins

Preheat oven to 350° F.

In a large bowl combine coconut flour, arrowroot flour, salt, baking powder, and baking soda (and dried cinnamon if using). Stir thoroughly.

In a medium bowl combine melted coconut oil and coconut cream concentrate. Add honey, eggs, vanilla extract, apple cider vinegar (and cinnamon essential oils if using those). Mix thoroughly.

Slowly add wet ingredients to dried and mix thoroughly. Add raisins and stir.

Form two tablespoons full of dough into a ball and press down gently on a baking sheet until you have approximately 30 cookies. Bake for 10 minutes or until golden brown on top. Allow to cool before serving.

Jacquelyn from Eugene, OR won $50 for this recipe and photo! Submit your recipes here!

Read More

Easy Dairy Free Cookies

Easy_Dairy_Free_Cookies
Easy Dairy Free Cookies
photo by recipe author

 

Servings: 8+
Preparation Time: 25 minutes

  • 1/2 cup coconut oil
  • 1/2 cup +1 tablespoon whole sugar
  • 1/4 cup coconut milk (room temperature)*
  • 1 tablespoon vanilla extract, optional
  • 2 cups barley flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Preheat oven to 350° F.

Mix together coconut oil, sugar, coconut milk, and vanilla (if using).

In a separate bowl mix flour, salt, baking soda, and 1 tablespoon sugar.

Combine wet and dry ingredients. The mixture will be very crumbly. Knead the dough. Nip off dough into tablespoon sized balls. Place them on a cooking sheet with parchment paper and flatten each cookie with your palm.

Bake for 12-15 minutes. Enjoy with homemade coconut milk.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Liubov from Brooklyn, NY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

Read More

Gluten Free Nut Butter Chocolate Chip Cookies

Gluten_Free_Nut_Butter_Chocolate_Chip_Cookies
Gluten Free Nut Butter Chocolate Chip Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 20 minutes

In a mixing bowl, cream together butter or shortening, peanut butter, sugar and honey until smooth. Add in vanilla and eggs, beat well.

Slowly add in baking powder, almond flour, coconut flour, arrowroot starch and salt until just blended. Fold in cacao nibs or chocolate chips.

Using a cookie scoop, scoop dough onto baking sheets lined with parchment paper or a liner. You may add texture and flatten the cookies a little before baking by gently pressing a fork across the tops of the cookies, if desired.

Note: if using cacao nibs instead of chocolate chips, the nibs will be hidden in the cookies and not as evident as chocolate chips would be, as pictured above.

Bake at 375 ° F for about 12-15 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Molasses Apple Pie Cookies

Gluten_Free_Molasses_Apple_Pie_Cookies
Gluten Free Molasses Apple Pie Cookies
photo by recipe author

 

 

Servings: 12
Preparation Time: 25 minutes

Gluten Free Crust:

  • 2/3 cup almond flour*
  • 1/3 cup cassava flour
  • 1/4 cup arrowroot starch
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup palm shortening (or grass-fed butter)
  • 1 tablespoon honey
  • 2 tablespoons coconut milk**

Molasses Apple Filling:

  • 2 apples, peeled and finely diced
  • 1 tablespoon molasses
  • 1 teaspoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon coconut oil

Gluten Free Crusts:

In a mixing bowl, combine almond flour, cassava flour, arrowroot starch, baking powder and salt until blended.

Cut in shortening until mixture is crumbly. Stir in honey and milk until a smooth dough ball forms. Chill for about 15 minutes.

Roll out dough on a lightly floured surface about 1/4″ thick. Using a biscuit or cookie cutter, cut into shapes. Place on a lined baking sheet. Bake at 425 ° F for about 10 minutes or until lightly brown. Remove from oven and let cool.

Molasses Apple Filling:

Meanwhile, combine ingredients for apple filling in a small saucepan. Bring to a simmer over low heat and cook for about 10 minutes. Remove from heat and let cool about 10 minutes.

Spoon apple mixture over pie crusts. Sprinkle with a dash of cinnamon if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Whole Wheat Coconut Cookies

Whole_Wheat_Coconut_Cookies
Whole Wheat Coconut Cookies
photo by recipe author

 

Servings: 24
Preparation Time: 30 minutes

  • 1 cup butter, softened
  • 3/4 cup raw turbinado sugar, finely ground
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 and 2/3 cups whole wheat flour*
  • 1 cup shredded coconut
  • 1 tablespoon milk, or more as needed

Preheat oven to 350 F°

Line baking sheet with parchment paper.

In a mixing bowl combine butter and sugar and beat until light and creamy. Add vanilla extract, sea salt, baking powder, wheat flour and shredded coconut, mix until well combined. Add milk until you have a smooth dough ball formed.

Place the dough covered in the refrigerator for 30 minutes. Then divide the dough to make 24 small balls. Press the balls using your palm to get a cookie shape.

Place cookies on the baking tray one inch apart. The cookies will not spread much during baking.

Bake for 15 minutes in the pre-heated oven. Remove from the oven and allow to cool for a few minutes then transfer cookies to a wire rack and let them cool completely before serving.

*Grind your own fresh flour using Heirloom Turkey Hard Red Winter Wheat Whole Berries and our KoMo Classic Grain Mill.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Autumn Spice Cookies

Gluten Free Autumn Spice Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

  • 1/4 cup raw honey
  • 1/4 cup molasses, or whole cane sugar
  • 1/4 cup coconut oil 
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce (or 1 egg)
  • 1 cup sweet potato flour
  • 1/2 cup almond flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Preheat oven to 325° F.

In a mixing bowl, cream together honey, molasses or cane sugar, and coconut oil until smooth and fluffy, about 2 minutes. Add in vanilla extract and applesauce until smooth.

Add in flours, baking soda, salt, cinnamon, cloves and nutmeg. Beat until combined.

Using a cookie scoop, scoop out dough and place on a baking sheet lined with parchment paper. Gently press cookies flat using your palm.

Bake for about 10 minutes or until lightly brown. Let cookies cool completely on a wire rack before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Chewy Chocolate Hazelnut Cookies

Chewy_Chocolate_Hazelnut_Cookies
Chewy Chocolate Hazelnut Cookies
photo by recipe author

 

Servings: 1 1/2 dozen cookies
Preparation Time: 25 minutes

Preheat oven to 360° F.

Mix all dry ingredients in a large bowl.

Melt coconut oil and palm shortening in saucepan. Add molasses and vanilla to oil mixture. Combine wet and dry mixtures, stir in both eggs, mixing until well combined.

Drop rounded tablespoons onto a greased cookie sheet and bake for 15 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Chewy Chocolate Mint Cream Cookies

Chewy_Chocolate_Mint_Cream_Cookies_Gluten_Free
Gluten Free Chewy Chocolate Mint Cream Cookies
photo by recipe author

 

Servings: 2 dozen cookies
Preparation Time: 35 minutes

Cookies:

Icing: 

Preheat oven to 325° F

In a large bowl combine all dry ingredients except chocolate chips.

In a double boiler over medium heat, combine chocolate chips, coconut oil, and vanilla extract. Stir constantly until melted. Remove from heat and add peppermint oil.

Whisk eggs into wet ingredients then combine with dry ingredients and mix well.

Drop by rounded tablespoons 2 inches apart onto a greased cookie sheet. Bake until edges begin to crisp, about 12- 15 minutes. Remove from oven and allow to cool while you prepare the icing.

Add all icing ingredients in a small bowl and whisk until combined. Spread icing over cooled cookies.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More