Flourless Pumpkin Cookies

October 6, 2014 Kate

It is Pumpkin Palooza time!!! Every recipe on Pinterest and Facebook seem to be fall related and involve a lot of pumpkin!!! I have a couple of hopefully unique recipes to share this fall season...including these Flourless Pumpkin Cookies with a chocolate chip option!! Many people have requested nut free recipes, hence my addiction to coconut butter based goodies! I do have to admit, these would be darn good with almond butter too, so feel free to use it in place of the coconut butter.

These little good for you fat bombs can be enjoyed guilt free when you use my favorite sweetener Swerve! My mom described these like taking a bite of pumpkin pie. They are moist and melt in your mouth delicious!! These cookies are super easy to make and have a short list of ingredients! Enjoy

Flourless Pumpkin Cookies
Prep time: 5 mins
Cook time: 15 mins
Serves: 15-18

Ingredients

1/2 cup Organic Coconut butter
1/2 cup canned pumpkin, packed
1 egg
1/2 cup granulated sweetener (I used Swerve for no sugar option)
2 tsp cinnamon
3/4 tsp clove
3/4 tsp ginger
3/4 tsp nutmeg
1/4 tsp sea salt
1/2 cup dark chocolate chips, optional (Use Enjoy Life Semi Sweet Chocolate Chips)

Instructions

Place the coconut butter, pumpkin and egg in a food processor and combine until smooth
Add in the sweetener, spices and salt and mix well
Place the batter in a bowl and stir in chocolate chips (optional)
Spoon the dough onto a parchment lined cookie sheet
Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down
Bake at 350 for about 15 minutes
Remove cookies and place on a cooling rack to set up
Store in an airtight container, I prefer a glass jar

Notes

*To soften the coconut butter, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.
We like cinnamon and spice, you may start with less of each and increase to desired taste. Any nut butter will work in place of the coconut butter. Almond butter would be awesome!!

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Kate's Healthy Cupboard - Gluten Free Recipes

Ginger Turmeric Cookies

August 25, 2014 Kate

I have another flourless and nut free cookie for you!! And...these are anti-inflammatory cookies!! If you have not heard of turmeric or curcumin and all of it's benefits...you must go google it now! I try to get turmeric in my diet daily and supplement with it as well. I use the spice on meat, the root in my green drinks or in my ginger lemonade. Ginger is also a health super star for many reasons and pairs well with turmeric! Adding a bit of black pepper to whatever you are adding turmeric to, it increases turmeric's bioavailability. That is why you will find black pepper in this recipe...and I wanted to give it a bit of bite!

Ginger Turmeric Cookies
Serves: 15

Ingredients

1 cup coconut butter, softened (also known as coconut manna or coconut creme concentrate)*
1/2 cup granulated sweetener, I used Swerve
1 egg
1 tsp vanilla extract
2 heaping tsp ground ginger
1 tsp turmeric powder
1/8 tsp or more black pepper
1/4 tsp sea salt
1/4 tsp baking soda

Instructions

Place the coconut butter, egg and vanilla in a food processor and combine
Add in the sweetener, soda and all spices, blend until combined
Form dough into 1 inch balls and place on a parchment lined cookie sheet**
Press each cookie down with your palm, these don't spread much
Bake at 350 or 10-15 minutes or until a bit brown
These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.
Store in an airtight container

Notes

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use. Don't melt the butter completely, just soften it.
**If dough does not form into a ball because it is too runny, place batter in the fridge for a few minutes to harden it.

Brownie Fudge

June 26, 2014 Kate

Sometimes you just throw some stuff in a bowl and hope for the best...I got what I was looking for with this one!! I wanted a fudge, but cooked, so kind of a brownie at the same time. A fat bomb is what some people may call this since it's loaded with healthy fats like coconut butter, full fat coconut milk and grass-fed butter! These are nut free and are best stored in the refrigerator!!

Brownie Fudge
Ingredients

3/4 cup coconut cream/butter, melted
1/3 cup full fat coconut milk cream (The thick cream on top of a chilled can of coconut milk)
2 tbsp grass-fed butter, melted (coconut oil or ghee would work)
1 pastured egg
2 tsp vanilla extract
5 tbsp cacao powder
3/4-1 cup granulated sweetener (I used Swerve for no sugar option)
1/2 tsp vanilla bean powder
1/4 tsp sea salt
1/4 tsp baking soda

Instructions

In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
Add in the egg and vanilla extract, beat until combined
Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
Bake at 350 for about 20-25 minutes until edges get brown. The center may seem uncooked, especially in the 6x6 pan, but that's ok
Let the pan cool and then place in the refrigerator to cool completely
These are best stored in the refrigerator

Notes

The easiest way to melt coconut cream/butter is to place the jar in a pot and bring the water to a boil.

Flourless Lemon Cookies

May 15, 2014 Kate

I have been at it again with the coconut butter!! I am on a mission to create a bunch of goodies that don't require a bunch of nut flour. Nothing against nut flour, but I am trying to limit nut consumption and give people options. Coconut Creme or Butter is a great alternative to using nut flours and butters. The fiber in it helps bind and hold baked goods together. I'm guessing this recipe could be made without the cashew butter and with a full cup of coconut butter. The cashew butter helps bind and doesn't melt like the coconut butter does and I felt I needed something to help absorb some of the lemon juice. Feel free to try it and let us all know how it goes!!

Lemon is one of my favorite flavors and it pairs well with coconut butter. These cookies almost melt in your mouth! I have a couple other cookie recipes similar to these Flourless Lemon Cookies that use coconut butter. Check out my Flourless Chocolate Chip Cookies and my Flourless Nut-Free Snickerdoodle Recipe. Sorry I can't get my link option to work, but both of these cookies were recent posts, so just scroll down the main page of my website!

Flourless Lemon Cookies
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 12

Ingredients

¾ cup coconut creme, softened*
¼ cup cashew butter (I prefer fresh grind, jarred has added oils)
⅔ - ¾ cup granulated sweetener (I used Swerve for no sugar option)
1 egg
¼ cup FRESH lemon juice, strained (about 1 lemon)
1 tbsp grated lemon peel
1 tsp baking powder (gluten and corn free)
dash of sea salt

Instructions

Place the softened coconut creme in a food processor and pulse until smooth
Add in the remaining ingredients and process until combined and lemon peel has disappeared
Depending on how soft your coconut creme was, you may need to place the dough in the refrigerator for a few minutes to harden
Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.
Bake at 350 for about 10-12 minutes or until slightly brown around edges
Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack
Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes

*To soften the coconut butter, place the open jar in a sauce pan of simmering water. Most brands have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

Flourless Nut Free Snickerdoodle Cookies

March 24, 2014 Kate

So excited to share this nut-free, dairy free and starch free cookie recipe and to introduce you to Red Ape Cinnamon! I randomly came across this company and was so thrilled I did! They have an organic cinnamon that is sustainably harvested that is slowly ground to sweet, fragrant perfection. If it's good enough for some of the most discerning chefs, it must be good enough for us! For any of you that have been to Portland, you know of the famous Salt & Straw and Scoop Shop Ice Cream shops. They use Red Ape Cinnamon in their Snickerdoodle ice cream....yum!!! Why Red Ape...5% of the profits from their cinnamon products go to protecting orangutans and their habitat. A portion of the funds also go towards adopting orangutans. So not only are their products fantastic, but they are also doing great things for the environment!

Cinnamon has many health benefits including decreasing blood sugar levels, but not all cinnamon is created equal! I actually just heard something this morning that cheaper cinnamon like the brand you buy in huge containers at Costco, usually aren't made completely of cinnamon! Yes it may taste good from the cinnamon flavor they add, but you certainly aren't getting the health benefits! Besides the amazing taste of Red Ape Cinnamon, another bonus is that you don't need very much to add incredible flavor.

You can read more about Red Ape Cinnamon and how it came to be on their website. It is not just cinnamon, they have a variety of awesome and unique spice blends that all include cinnamon. I used their Premium Ground Cinnamon and their Cinnamon Sugar Shake in this cookie recipe. Stay tuned later this week for a savory recipe using another one of their spice blends! And......one of you lucky readers is going to win a jar of each of their products!!! Comment on this post or on Kate's Healthy Cupboard Facebook where the recipe has been posted and let us know what product you can't wait to try from Red Ape Cinnamon!!! Please go like Red Ape Cinnamon on Facebook, follow them on Pinterest and check out their website for more cinnamon recipes. I will randomly select a winner on Monday, March 31st! You will have two chances to win, comment on this post and on the upcoming savory post later this week!!

If you have been grain free for a while, you know it's hard to replicate glutinous dessert recipes exactly. Almond flour does a pretty good job and so does adding some starch, but I am really trying to create some nut free, low carb options for people. This Snickerdoodle Recipe will definitely cure your sweet tooth, they almost melt in your mouth from the coconut butter...Enjoy!

Recipe: Flourless Nut Free Snickerdoodle CookiesIngredients
Makes about 12
1 cup coconut creme/butter*, softened
1 egg
1/2 cup granulated sweetener (I used Swerve for no sugar option)
2 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder (gluten and corn free)
1/4 tsp sea salt
Cinnamon Coating**:
1 tbsp Red Ape Cinnamon Sugar Shake
1 tsp Red Ape Premium Cinnamon
2 tbsp granulated sweetener (I used combo of Swerve and Coconut Palm Sugar. You could use all Cinnamon and Sugar Shake, but I wanted to cut down on the sugar)
Quick Notes:

*I order coconut creme from Tropical Traditions or you can usually find the Artisana Brand at Whole Foods or other natural grocery stores. The top layer is coconut oil, so you may need to scrape that off to get to the creme, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

**You can use any combo of cinnamon and sugar in a 1:1 ratio but use a bit more sugar than cinnamon)

Instructions
In a mixing bowl or food processor, combine the coconut butter/creme, egg (whisked if using a bowl) and vanilla
Add the 1/2 cup sugar, soda, powder and salt, mix well. Make sure no clumps remain in dough
In a small bowl, combine the cinnamon and sugar mixture for the coating
Roll the dough into one inch or larger dough balls. If batter is too runny from the coconut creme, place it in the frig for a few minutes to harden
Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball
Place the balls on a parchment lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft
Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies
Bake at 350 for about 12 minutes
Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot
Place on a cooling rack to finish setting up

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*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!! Check out BeautyCounter for more info!! You will love it!!

Flourless Chocolate Chip Cookies

March 12, 2014 Kate

I am a firm believer that you can't have too many Chocolate Chip Cookie Recipes, in fact, I have another one in my pending files! This flourless cookie recipe isn't the exact texture of your traditional chocolate chip cookie, but it sure is good!!

I love almond flour, but I am trying to reduce the amount of it I use and eat. I can't just eat one cookie, so it's easy for me to get waaaay too many almonds at one time when I make baked goods with almond flour. I am doing a lot with coconut, not necessarily coconut flour, it's not my favorite, weird taste to me! You may be thinking coconut has a bunch of fat too so how is that any different? It's way different! Coconut contains medium chained triglycerides as it's main source of fat and is shuttled to the liver for immediate energy, it doesn't get stored as fat. Almonds are a great source of Omega 6's and some 3's, but really they are high in 6's and we don't want to create an imbalance of 6's to 3's in our body. Omega 6's are pro-inflammatory in the body while 3's are anti-inflammatory. We already get enough 6's in our diet, so it's best to eliminate where you can in my opinion.

With that said, this recipe does include raw cashew butter, but half a cup of it is far different than the 2 cups of almond flour typically found in chocolate chip cookie recipes. I have a couple other recipes including this egg-free Chocolate Chip Cookie Recipe (I need to try this with Swerve in place of the honey to make them lower in sugar, I bet it will make them crunchier!!) and this Almond Butter Chocolate Chip Cookies Recipe.

Flourless Chocolate Chip Cookies

Ingredients

1/2 cup cashew butter (I used raw self grind from Whole Foods)
1/2 cup coconut creme, softened*
1 pastured egg
1/2 cup granulated sweetener (I used Swerve for no sugar option)
1/4 tsp sea salt
1 tbsp vanilla extract
1/3-1/2 cup dark chocolate chips (use Enjoy Life's Chocolate Chips for dairy free option)

Instructions

Whisk the egg and vanilla in a mixing bowl
Add in the cashew butter, coconut creme, sweetener, and salt, combine
Fold in the chocolate chips
Roll the dough into balls in desired size cookie and place on a parchment lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don't spread, so size accordingly
Bake at 350 for about 12 minutes or until edges begin to brown
Remove and place on a cooling rack and allow cookies to cool and harden up
Store in an airtight container, I prefer glass jars

Quick notes

*I order coconut creme from Tropical Traditions or you can usually find the Artisana Brand at Whole Foods or other natural grocery stores. The top layer is coconut oil, so you may need to scrape that off to get to the creme, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations: You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

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