I’m on a cookie kick! But trying to avoid sugar as much as possible because it makes me feel really sick. The struggle is trying not to eat 12 cookies in one day…..self control seems to be a problem over here! The first time I made these I used Buckwheat flour…but I didn’t have any around this time SO I improvised and used my dry Vitamix blender and made steel cut oats into flour and they still turned okay great! Give them a try! Let me know what you think 🙂
2 c steel cut oat flour (done in my Vitamix)
3/4 c gluten free oats
2 tbsp flax seed
1 tbsp chia seeds
1 tsp baking soda
1/2 tsp salt
1 c coconut sugar
1/2 c coconut oil
1/2 c unsweetened apple sauce
1 tsp vanilla
1 c dark chocolate chunks (Bernard Callebaut solid bar broken into chunks)
- Preheat oven to 350F (convection bake- if not switch from top to bottom rack half way between cooking)
- Stir flour, oats, flaxseeds, baking soda and salt in a medium sized bowl. Beat coconut sugar, applesauce, and coconut oil with electric mixer in a medium sized bowl. Beat in egg and vanilla. Beat in flour mixture until just combined. Stir in chocolate chunks.
- Roll dough into round balls and arrange on baking sheets lined with parchment paper.
- Bake 12-14 minutes. Transfer to cookie rack and let cool.
*I love eating these cookies frozen!
Adapted from Smitten Kitchen blog
1 cup oat flour
1/4 cup coconut sugar
3 tablespoons packed dark brown sugar
1 cup gingersnap crumbs (about 16 store bought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup unsalted butter, melted and cooled
2 pounds (about 4 to 5) large ripe pears (I used Anjou) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup coconut sugar
2 tablespoons cornstarch
- Preheat the oven to 350°F.
- Stir together the oat flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
- In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.
- Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs.
gluten free graham crackers
Enjoy Life chocolate chips
Marshmallows, cut in half
- Preheat oven to 450 degrees F.
- In a small cast iron skillet, put chocolate chips in an even layer to cover the bottom.
- Arrange the marshmallows on top of the chocolate.
- Bake in the oven for 6 minutes, until marshmallows are lightly browned.
- Remove from the oven and let stand for 5 minutes.
- Serve with graham crackers for dipping.
*skillet will be hot!!
3/4 C + 1 tbsp Brown Rice Flour
2 tbsp Corn Starch
1/3 c coconut sugar
1 tsp baking powder
1/2 tsp Salt
5 Tbsp butter, cold
6 Tbsp Milk
3 Tbsp honey
- Preheat the oven to 350 F.
- In a food processor, pulse together the dry ingredients until the ingredients are well combined.
- Add the butter to the dry ingredients & pulse until the butter becomes small pea-sized pieces.
- Add the milk & honey. Pulse all the ingredients together until the mixture is combined.(It will not be a thick dough)
- Put parchment paper on a cookie sheet. Dump the dough out onto a piece of parchment paper into a rectangle shape about 1/4 inch.
- Chill the dough in the freezer for 10 minutes.
- After chilling, remove from the refrigerator & place the cookie sheet back onto the counter. Using a butter knife cut the dough into rectangle shapes. 3”x3” is a great s’more size. Poke holes in the cracker with a fork.
- Bake for 9 minutes, rotate the pan & bake for another 9 minutes. Re- score the crackers and poke with the fork if needed. Place back in the oven and continue baking, rotating the pan every 2-3 minutes until brown & crispy.
- Cool on a cooling rack before breaking into individual crackers.
- Store finished crackers in airtight containers, or freeze for longevity. Crackers may soften over time. Pop them back into the oven (or toaster oven) to re-crisp, if necessary.
Adapted from Sweet Treats blog.
2 organic eggs
1/2 cup avocado oil
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 cup brown rice flour
1/2 cup cocoa powder
1 tsp baking soda
1.5 cups dark chocolate chunks
1 c chocolate chips
Pinch of salt
1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper and set aside.
2. In a safe microwave dish, over 45 second intervals and stirring the chocolate in between, melt chocolate chips. Set aside.
3. In a large mixing bowl with a wire whisk, add the eggs, sugar, and oil and beat until combine. Add the vanilla and melted chocolate and beat constantly while you add it.
4. Add the flour, baking soda, salt and cocoa powder, and the remaining chocolate chunks and combine. You can start mixing with a spatula.
5. With a medium cookie scoop, scoop cookie batter on each baking sheet about 2 inches apart. Bake for 9-10 minutes. Cool cookies on a wire rack and store in an air tight container.
Adapted from Eat Good 4 Life Blog