Cookies/Bars/Brownies Archives - Page 8 of 9

Almond Flour Snickerdoodles (GF)

This easy and delicious recipe utilizes blanched almond flour and pure maple syrup to create a healthy cookie without sacrificing the familiar favorite flavor you expect from a snickerdoodle!

Note: Don’t skimp on the arrowroot powder, it’s what gives this cookie it’s classic taste and texture. Although, I do find it easier to measure out the arrowroot powder using a tablespoon since it’s so messy! (8 tbsp = 1/2 cup.)

Time-Saving Tip: Did you know that nearly all cookie dough is perfect for freezing! So why not make a double or triple batch and freeze the extra dough for future baking. Simply, drop dough by rounded tablespoonfuls about one-inch apart on a parchment paper-lined baking sheet and place in freezer. Once unbaked cookies are completely frozen solid, remove them from the parchment and place them into a freezer safe container and return to the freezer. When ready to bake, simply place frozen cookie dough balls on a parchment-lined baking sheet, and allow them to thaw. Then, bake as directed below.

Almond Flour Snickerdoodles (GF)

Yield: 2 1/2 dozen cookies

Almond Flour Snickerdoodles (GF)

Ingredients

2 1/2 cups blanched almond flour
1/2 cup arrowroot powder
1 tsp baking soda
1/4 tsp sea salt
5 tbsp butter, melted
1/2 cup pure maple syrup
2 tbsp pure vanilla extract
1/2 tsp ground cinnamon

Instructions

In a large bowl, combine flour, arrowroot powder, baking soda and salt.
In a small bowl, whisk together melted butter, maple syrup, vanilla and cinnamon, until well blended.
Add wet ingredients to the dry, using a fork to blend until thoroughly combined.
Chill dough in refrigerator for a half-hour (or up to 24-hours).
When ready to bake, preheat oven to 350 degrees.
Scoop dough, one tablespoon at a time, and roll into a ball using your hands. Place dough balls on a parchment-lined baking sheet and gently flatten them slightly using the palm of your hand.
Then, lightly sprinkle tops with additional ground cinnamon.
Bake for 8-9 minutes, until lightly golden around edges. Allow to cool on baking sheet for five minutes, then transfer to a wire rack to finish cooling. (Recipe adapted from The Gluten-Free Almond Flour Cookbook.)

https://thenourishinghome.com/2012/04/almond-flour-snickerdoodles/

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Raw Almond Butter Truffles (GF)

By Kelly · 2 Comments

Deliciously decadent truffles that are healthy – could it be true? Oh yes, it is! Hope you enjoy these delicious real food truffles too! Mmm!

As a fun twist to this delectable recipe, I’ve also used this as the base to create some scrumptious dairy-free, grain-free Raw Cookie Dough Bites – perfect for kids of all ages!

Raw Almond Butter Truffles (GF)

Yield: 24 truffles

Raw Almond Butter Truffles (GF)

Ingredients

1 cup creamy raw almond butter
1/2 cup, plus 2 tbsp raw honey
1 tbsp coconut oil, melted
1 tsp filtered water
1 1/2 tsp vanilla extract
1 1/4 cups organic coconut flour
3 tbsp ground golden flax seed
1/2 tsp sea salt
Optional choices for rolling truffles: Unsweetened shredded coconut; fine-crushed dried strawberries; or carob, cocoa or raw cacao powder

Instructions

In a large bowl, mix together the raw almond butter, honey, coconut oil, water and vanilla until smooth and creamy.
In a separate bowl, mix together the coconut flour, ground flax seed and salt.
Add the dry ingredients to the wet and mix well to combine.
Use your hands to really knead the dough well to combine all the ingredients together.
Then, scoop out tablespoon-size portions and roll into balls using your hands.
Next, roll each truffle in your choice of toppings. Or melt some dark chocolate and dip each ball into the melted chocolate and place on wax paper to set.
Refrigerate truffles for at least 30 minutes prior to serving.
Store in airtight container in frig for up to a week or in freezer for up to one month.
These truffles are perfect for parties, or just for fun! Enjoy!

Notes

For information about why I only purchase fair trade chocolate and other products, click here.

https://thenourishinghome.com/2012/04/raw-almond-butter-truffles-gf/

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Cinnamon-Walnut Buttons (GF)

By Kelly · 5 Comments

These scrumptious little grain-free, sugar-free cookies are certainly not flavor-free! But they are guilt-free – that’s because their sweetness comes from fiber-rich dates and their crunch from walnuts packed with omega-3s. These are so delicious, you may want to make a double batch!

And, they are so easy to make! Just add the ingredients to your food processor. This recipe comes from Delicious Living magazine – I simply substituted with coconut oil for increased nutrition and flavor!

Cinnamon-Walnut Buttons (GF)

Yield: 2 dozen cookies

Cinnamon-Walnut Buttons (GF)

Ingredients

2 cups of walnut pieces
10 whole dates, pitted and roughly chopped
2 tsp ground cinnamon
Pinch of sea salt
1 tbsp melted coconut oil
1 tbsp pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Place walnuts and dates in food processor and pulse until coarsely ground.
Then pulse in cinnamon, salt, oil and vanilla.
Continue to pulse until mixture begins to form a ball, as shown in photo above.
Scoop dough, one tablespoon at a time, and using your hands, form into tightly-packed dough-balls. (If you do not use your hands to press and roll into little dough balls, the cookies will not hold together and will come out crumbly.)
Gently flatten dough balls slightly using a fork to make a decorative criss-cross pattern. (If fork gets sticky with dough, simply wet lightly.)
Bake for 8-10 minutes, until firm. Cool completely on baking sheet. (Original recipe from Delicious Living magazine.)

https://thenourishinghome.com/2012/04/cinnamon-walnut-buttons-gf/

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