Desserts Archives - Page 23 of 27

Healthier Ice Cream Sandwich Cookies (GF Options)

Turn homemade cookies into an extra special treat by adding a scoop of homemade ice cream. Then, wrap each ice cream cookie-wich individually and store in the freezer until ready to serve! YUM! For extra fun, add a popsicle stick in the center before refreezing to create a cute cookie sandwich pop!

Looking for some healthier homemade ice cream recipes? Be sure to check out my Homemade Vanilla Ice Cream recipe over at the KitchenAid blog, it’s one of our absolute favorites! Or if you’re dairy-free, check out my dear friend Wardeh’s Vanilla Coconut Milk Ice Cream recipe for a delicious DF option.

For more nutritious and delicious frozen treat recipes, you can always download a FREE copy of my Healthy Ice Pops & Frozen Treats eBook, simply by becoming a subscriber to The Nourishing Home.

Here are a few of our favorite healthier homemade cookie recipes:
“Almost Oatmeal” Cookies(GF, DF, EF)
Almond Flour Chocolate Chip Cookies(GF)
Snickerdoodles(GF, EF)

Double Chocolate Chip Cookies(GF)

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Wholesome All-Fruit Pops (GF, DF)

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Almond Flour Snickerdoodles (GF)

By Kelly · 24 Comments

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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Almost Oatmeal Cookies (Grain-Free, Egg-Free, Dairy-Free Option)

Raw Almond Butter Truffles (GF)

Annie’s No Bake Cheesecake (GF)

By Kelly · 14 Comments

This easy, no-bake cheesecake recipe makes a wonderful, healthy summertime (or anytime) dessert. My dear friend Annie from One Body for Christ served this when we visited her over the summer at her family’s new farm in Northern California. I just had to have the recipe and share it with you – it’s SO GOOD!

Annie’s No Bake Cheesecake (GF)

Yield: 8-10 servings

Annie’s No Bake Cheesecake (GF)

Ingredients

Step One: Nutty Crust

1 cup walnut baking pieces
12 whole pitted organic medjjool dates
2 tsp coconut oil

Step Two: Cheesecake Filling

1 cup plain organic whole milk Greek yogurt
1 cup (8oz) organic plain (or cultured) cream cheese, softened
1/4 cup pure honey (I prefer sage honey due to its mild flavor)
1/4 cup all-fruit strawberry jam (or homemade jam)
1 tsp pure vanilla extract

Step Three: Fresh Berry Topping

2 1/2 cups of your favorite assorted fresh organic berries

Instructions

Step One: Nutty Crust

Combine nuts, dates and coconut oil in a food processor and process until very finely chopped. (The mixture will resemble a graham cracker crust.)
Press the nut mixture into the bottom and up the sides of a 9-inch pie dish.

Step Two: Cheesecake Filling

Combine all ingredients in clean food processor and process until smooth and creamy.
Pour into pie shell, using a rubber spatula to scrape down sides of bowl.
Spread filling evenly in pie shell.
Place in freezer for 12-24 hours until frozen solid.

Step Three: Fresh Berry Topping

When ready to serve, remove the frozen cheesecake from the freezer and allow it to sit on the counter about 20 minutes prior to serving – this makes it easier to slice.
While waiting for it to thaw a bit, arrange fresh berries in a pleasing pattern across the top of the cheesecake. Then slice and enjoy! (Recipe adapted from "What the Bible Says About Healthy Living Cookbook.”)

https://thenourishinghome.com/2012/04/annies-no-bake-cheesecake-gf/

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Healthier Ice Cream Sandwich Cookies (GF Options)