Peanut Butter Cheesecake Cookies

March 9, 2017 Kate Criswell

I pretty much love all things peanut butter and this cookie is no different! This recipe came about after falling in love with Kite Hill's Dairy Free Cream Cheese made from almond milk (the chive flavor is amazing as well). So not only is this recipe grain free, it's dairy free too!!

I haven't had cream cheese in decades after eliminating for many reasons. So often I have come across sugar cookie recipes made with cream cheese and am always bummed I can't try them. The added cream cheese adds creaminess and moisture to a baked good along with acting as the fat in the recipe. After discovering and loving this cream cheese....I may be creating many cookie and baked goods in the months to come! These Peanut Butter Cheesecake Cookies are just the beginning!! I would describe these as a mild peanut butter soft batch cookie that melts in your mouth!

Ingredients:

1 cup natural peanut butter
8 oz Kite Hill Cream Cheese (full fat cream cheese will work)
1 generous cup granulated sweetener (I used Swerve and coconut sugar)
1 tsp vanilla
2 eggs
1 scant cup cassava flour (I used Otto's)
1 tsp sea salt
1 tsp baking soda

Instructions:

Cream together the peanut butter, cream cheese, sugar and vanilla. Add in eggs one at a time
In a separate bowl, combine the flour, salt and soda and add to the wet ingredients
Roll dough (should be thick) into 1- 1 1/2 inch balls and place on a parchment lined cookie sheet.
Press down the dough with your palm or use a fork like traditional peanut butter cookies. They do not spread very much, so they will be about the size you press them into.
Bake at 350 for 6-8 minutes
Let cool for 5 minutes before removing from the cookie sheet
Store in an airtight glass container

I buy Kite Hill Cream Cheese from Whole Foods or Natural Grocers. You can find Otto's Cassava Flour online or from Natural Grocers

Enjoy!

__________

Many of you know I am a consultant with Beautycounter and advocate for more health protective laws in the personal care industry. An industry that includes over 10,000 chemicals with only 10% of those being tested for human health! An industry that has banned 1,400 ingredients in the European Union while the U.S has only banned 30 to date! I feel I have an enormous responsibility to educate and empower you to make changes to safer products for you and your family. We deserve better! Beautycounter has banned 1,500 ingredients and is not only safe, but also high performing!

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Double Chocolate Orange Cookies

November 23, 2016 Kate Criswell

I hope you all had a Happy Thanksgiving!! Now it's time to start thinking about holiday baking. I love to bake, hence all the desserts I have on my website. Check out all the holiday recipes here, including Peanut Butter Fudge, Macadamia Lace Cookies, Hazelnut Cranberry Chocolate Chip Cookies, Pizzelles, Mexican Wedding Cookies and so much more!! These Flourless Chocolate Orange Cookies are fantastic and need to be added to your holiday baking list!!

Double Chocolate Orange Cookies

Ingredients

1 cup cocoa/cacao powder
1 cup granulated sweetener (I used Swerve for no sugar option)
1/2 cup grass-fed butter, softened
1 egg
1 tsp vanilla extract
2 drops of orange essential oil (I used Wild Orange from Doterra)
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup chocolate chips (I used Enjoy Life dairy free chips)

Instructions

Combine the cocoa, soda and salt in a bowl, set aside
Place sweetener and butter in a food processor or a large bowl and mix well
Add in the egg (whisk if using a mixing bowl), vanilla and orange oil
Pour the dry ingredients into the wet and combine until mixed well
Fold in chocolate chips (batter should be thick)
Use a cookie scoop or roll dough into a ball and place dough on a parchment lined cookie sheet. Do not press down, they will spread
Bake at 350 for about 8-10 minutes.
Let cool on the cookie sheet before transferring to a cooling rack
Store in a glass container

Happy Holidays!!

Raw Pumpkin Cookie Balls and Fall Favorites

November 17, 2016 Kate Criswell

Are you pumkined out yet? Truth be told, I am not a huge pumpkin person, but these cookie balls are so good! They almost taste like cookie dough and they definitely take care of a sweet craving!

Ingredients:

3/4 cup canned pumpkin
3/4 cup almond butter
1/4 cup granulated sweetener (Maple Sugar would be awesome. I used Swerve for a low sugar alternative)
1/2 cup almond flour
1/4 cup vanilla protein powder (optional, use almond flour as replacement)
1/4-1/2 tsp cinnamon or pumpkin pie spice
1/8 tsp sea salt
2 cups shredded coconut
1/2 cup chocolate chips (use Enjoy Life for dairy free option)

Instructions:

Combine the pumpkin, almond butter, sweetener, flour, protein powder, spice and salt
Add in the coconut and chocolate chip, stir until combined
Line a cookie sheet with parchment paper
Roll the dough into golf ball size balls and place them on the cookie sheet
Place in the fridge to harden
Store in a glass container in the fridge

Enjoy!

Favorite Fall Finds

I wanted to share a few of my favorite finds for fall. I am in love with Primal Palate's Organic Spices and have almost completely stocked my spice rack with them! Their blends are seriously the best and the Pumpkin and Apple Pie Spice blends are a must for this time of year. They also have a Gingersnap and Cinnamon Sugar Cookie blend that I cannot wait to try in recipes. I could eat the Sugar Cookie one with a spoon...I'm not kidding!! The best part is, they are available on Amazon Prime!!!

I have missed burning candles, but gave them up after learning how toxic most candles are. Everything from the wax to the wick and especially the fragrances are not good for us. I love my diffuser, but there is something about burning a candle and enjoying the glow of a candle in the winter time. I was recently introduced to Woodlot, a small apothecary out of Canada and am in love with their candles! I also love supporting small business owners! Their eco-friendly candles are free of petroleum, phthalates, synthetic fragrances and gmo's. They are made with coconut oil and non gmo soy wax, cotton core wicks and are scented with pure essential oils. I ordered three different candles, Cinder for fall with scents of cedarwood, cinnamon and orange, Wildwoods for Christmas with an evergreen, pine and clove scent and the Original. These will be the perfect hostess gift and they arrived just a few days after I ordered them!!

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XOXO,

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!

*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!!

Chocolate Candy Cookie Bars

August 20, 2015 Kate

Oh my goodness it' been way too long....hope I remember how to do a blog post!! I haven't been experimenting in the kitchen for awhile for many reasons, but mainly the lack of time and the desire to not eat so many baked goods!! I love baking, but I just don't need to be eating as many goodies as I was. Please read the end of this post to see what has consumed most of my time and I wouldn't have it any other way!!

These cookie bars are so fun and yummy!!! They are made from Cassava Flour which makes them nut free, grain free and of course gluten free!! Cassava is a starchy root also known as yuca. You are seeing cassava chips on store shelves and yuca fries on menus. The flour acts similar to glutinous flour and the company I buy it from, Otto's Natural, says you can swap it in a recipe 1:1. I have found that you need less cassava flour, it absorbs so much liquid!! I love the finished product and the moisture and texture it provides in baked goods!! I plan to experiment more with it as we head into fall and winter...baking season!!!

Another new ingredient I used in this recipe is Little Secrets Chocolate. I love that candy companies are coming out with healthier versions of M&M's!! Little Secrets are sweetened with real organic sugar and colored with natural food colorings such as beet powder, turmeric, etc!! These are found at Natural Grocers and Whole Foods or on Amazon. They come in Dark, Milk and Peanut Butter....they are all awesome!!! Of course this recipe can be made with chocolate chips, but the colorful candy makes it that much more fun!!

Chocolate Candy Cookie Bars
Serves: 12

Ingredients

1/2 cup grass-fed butter, softened*
1/2 cup granulated sweetener (I used Swerve to make it lower in sugar)
3/4 cup cassava flour**
1 egg
1 tbsp non dairy milk
1 tsp vanilla extract
1/2 tsp gluten free baking powder
1/4 tsp sea salt
3/4 cup chocolate candies or chips**

Instructions

In a large mixing bowl, combine the flour, baking powder and salt, set aside
Cream the softened butter with the sugar
Add in the vanilla, milk and egg, mix well
Combine the two bowls and mix until combined
Fold in the chocolate pieces or chips
Spread the batter into an 8x8 greased cookie pan
Bake at 350 for about 28 minutes or until golden
Let cool before cutting
Store in an airtight container. I prefer storing these in the fridge and eating them cold!

Notes

*Softened coconut oil should work to make this dairy free
**Links for Cassava Flour and Chocolate Candy are in the body of the post above recipe.

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals! The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry! 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 safe, non toxic, but are still anti-aging and work!!! The makeup is chic, on trend and high performing! Check out BeautyCounter for more info!! Their mission is to get safe products into the hands of everyone! I feel compelled to help educate and share this mission!

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.

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals! The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry! 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 safe, non toxic, but are still anti-aging and work!!! The makeup is chic, on trend and high performing! Check out Beautycounter for more info!! Their mission is to get safe products into the hands of everyone! I feel compelled to help educate and share this mission!

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

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount. Swerve is my favorite sugar replacement. It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

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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Flourless Peanut Butter Cookies

March 1, 2014 Kate

I randomly made this cookie recipe for my boyfriend when I was recently in Arizona...and I ended up eating just about all of them!!! I rarely eat peanut butter, prefer almond butter, but dang these were good!!! I even made another test batch when I came home and added dark chocolate chips, YUM!!!!!! There's just something about peanut butter and chocolate that no other nut or seed butter can compare to! The peanut butter can easily be substituted for any nut or seed butter and I highly suggest adding some chocolate chips!!

I have quite a few Flourless Cookie Recipes including this Chocolate Almond Butter Cookie Recipe that is similar to this recipe.

Flourless Peanut Butter Cookies

Makes about 15
Ingredients
1 cup natural peanut butter (I used fresh grind, no added oils)
1/2 cup granulated sweetener, palm sugar or maple sugar (Swerve for no sugar option)*
1 pastured egg
1 tsp vanilla extract
1/2 tsp sea salt (use less if using jarred nut butter that is salted)
1/3-1/2 cup dark chocolate chips (optional)

Instructions
Whisk the egg and vanilla in a mixing bowl
Add the nut butter, sweetener and salt and combine
Fold in chocolate chips (optional)
Roll dough into 1 inch balls and place on a parchment lined cookie sheet
Using a fork, press the dough in both directions to make the criss cross marks
Bake at 350 for 10-12 minutes
Store in an airtight container...if there are even any left!!

Quick notes
*I used about 1/2 cup Swerve and a tbsp of palm sugar.

Nut Free Chocolate Chip Cookies

February 6, 2014 Kate

I am very excited to introduce you to Sharon from the blog Paleo Fondue! "It means gather at the table for plates of quality food, savor the natural flavors, and indulge in a little dessert! You can have cheese if you want." Her site is a must to go check out! She has a ton of delicious recipes...Bang Bang Shrimp or Chorizo and Green Chili Frittata or how about these awesome looking chocolate chip cookies! Sharon was nice enough to create this recipe and do a guest post for all of my followers. Please be sure to check out her site, "like" her on Facebook and follow her on Pinterest so you catch all of her recipes!!!

There are a lot of chocolate chip cookie recipes, I have to wonder what kind of contribution I can do to the classic dessert. Well gluten free, grain free, soy free, dairy free, refined sugar free, and nut free? That’s a lot of things NOT in this cookie. But what it does have is an amazing warm ooey gooey classic cookie taste.

It’s a cookie that is classic and I’m weary to diverge too far from an original recipe. Chocolate chip cookies are special to everyone. My grandma used to send me a box filled with an assortment of homemade cookies. There were tons of fancy chocolate ones, pretty sugar dusted ones, and ones with intricate decorations. Still, my most favorite in the box are the traditional chocolate chip cookies.

So it’s no wonder that I took my time perfecting a grain free version. And it sure took quite a few iterations and human taste testing to meet my mile high expectation. I’ve had cookie aficionados taste test several versions of this. It was like a panel of foodies eating plates of cookies and debating the ratios of the sugars, the textures, the type of spice. Even my mom says “You can’t taste the ‘Paleo’ in these.” It’s her way of saying these are a badass batch of chocolate chip cookies.Select this line to insert text description of recipe here

Nut Free Chocolate Chip Cookies

Ingredients

¼ Cup (45g) Coconut Oil, measured solid
¼ Cup (48g) Palm Shortening
¼ cup (40g) of Maple Sugar
½ cup (80g) of coconut palm sugar
1 cup of Tapioca Starch/Flour
3 Tablespoons (30g) of packed Coconut Flour
1 teaspoon of grain free baking powder
½ teaspoon of Cinnamon
¼ teaspoon of Salt
1 Large Egg
½ cup of Chocolate Chips

Instructions

Preheat the oven to 350F.
Whip together the coconut oil, shortening, maple sugar, and coconut sugar on high speed in a large mixing bowl with a whisk attachment until fluffy.
Sift together the tapioca starch, coconut flour, baking powder, cinnamon, and salt.
Add the egg into the mixing bowl and whip until combined.
Add the dry ingredients in three batches, mixing in between each addition.
Fold in the chocolate chips.
Line a baking sheet with a silpat liner or parchment paper.
Scoop about 2 tablespoons worth of cookie dough onto the lined baking sheet.
Bake at 350F for 11-13 minutes.

Variations

You can sub the maple sugar for an equal amount of coconut sugar.

Notes

From Kate: As many of you know, I prefer to use Swerve as my sweetener. You can simply replace the coconut and maple sugar in these with Swerve. I would probably still use a tbsp of each just to give a bit of that maple and caramel taste.

Flourless Chocolate Almond Butter Cookies

December 16, 2013 Kate

Here is another super easy and super delicious cookie to add to your holiday baking list. These disappeared very quickly around here! This recipe can be made with any nut or seed butter of choice. Peanut butter seems to always taste the best with chocolate, but unfortunately I don't eat peanuts, so almond butter it is...and I loved them!

Flourless Chocolate Almond Butter Cookies

Makes 12-14

Ingredients

1 cup almond butter*
1/2 cup cocoa/cacao powder
3/4 -1 cup granulated sweetener (I used 1 cup of Swerve to make them sugar free)
1 egg
1 tbsp vanilla
1 tsp baking powder (corn and gluten free baking powder)
1/4 heaping tsp sea salt (omit if jar is already salted)

Instructions

Place all ingredients in a food processor or stand up mixer and combine
Use a cookie scoop or roll the dough into balls and place on a parchment lined cookie sheet
Press down the dough with hand or use a fork to flatten the cookies (the baking powder keeps the cookies from spreading, but also makes them crispier than baking soda)
Bake at 350 for 7-10 minutes. The cookies will look undercooked, but that’s the way you want them to look! They will set up perfectly once they have cooled.
Remove from the oven and let sit for a few minutes before moving them to a cooling rack.
Store in an airtight container, I prefer glass jars for storage.

Quick notes

*I used fresh grind almond butter that you grind yourself at natural grocery stores. It does not have any added oils, salt or sweeteners. If you are using jarred almond butter or other nut butters, I’d use closer to 3/4 cup. Jarred butters are thinner and may make these spread more.

Flourless Thin Mint Cookies

December 13, 2013 Kate

I'm so busy baking that all I have time to type is...THESE ROCK!!!! Enjoy this nut-free treat this holiday season with no guilt when you use Swerve!!! I suggest doubling this recipe, they are that good!! They aren't exactly Girl Scout Thin Mints, but they are much better for you and taste amazing!!

Recipe: Flourless Thin Mint Cookies

Makes: 8-10

Ingredients

1 1/2 -2 pastured egg whites (depending on egg size)
1/3 -1/2 cup cocoa powder (depending on how large eggs are)
1/2 – 3/4 cup granulated sweetener (I used 3/4 cup Swerve for no sugar option)
1/4 tsp peppermint flavor*
dash of sea salt

Chocolate coating:

1/2 cup dark chocolate chips (use Enjoy Life Chocolate Chips or Chunks for dairy free option)
1/8 tsp peppermint flavor

Instructions

Whisk the egg whites, stir in the cocoa powder, sugar and 1/4 tsp peppermint extract and salt. The batter should be brownie batter like consistency. Add more cocoa or sweetener if it needs to be thicker.
Spoon out about 2 tablespoons worth of batter onto parchment lined cookie sheet. The batter will spread just slightly when baked, so spoon and swirl the batter into desired cookie size.
Bake at 350 for 12-14 minutes.
Let the cookies cool and harden for a few minutes before you try to remove them from the parchment. Place cookies in the frig or freezer to harden up and cool off before coating in chocolate.

Chocolate Coating:

Melt the chocolate chips and peppermint flavor in a double broiler (glass bowl over a pot of boiling water).
Dip each cookie in the melted chocolate, use a fork to toss and turn the cookie until fully coated
Store in the refrigerator in an airtight container

Notes: *I used Simply Organic Peppermint Flavor in this recipe. Other brands of mint or peppermint extracts may not be as strong and you may need to use more to taste.

Enjoy!

Mexican Wedding Cookies (Snowball Cookies)

December 10, 2013 Kate

Mexican Wedding Cookies also known as Snowball Cookies are so many people's favorite holiday treat! I have to admit, I didn't even know that's what they were called until a few weeks ago and I certainly never reached for them on the treat platters at holiday parties! I have to admit that this grain free version turned out pretty darn good!!! I have a client that said these were her all time favorite cookie as a kid and if I could pull it off, she'd be so happy! I took one to her today (how many trainers do you know take cookies to their clients...I do, when the cookie is grain free and basically sugar free) and her text to me after she tried it read: "Oh my god yes it was really really good! I want to try to make them this weekend!" I was thrilled to hear this after she said her childhood neighbor was Mexican and made the best cookies ever!

Recipe: Mexican Wedding Cookies

Makes 12-15 cookies

Ingredients

1 1/2 cups almond flour*
2 tbsp arrowroot flour
2-3 tbsp granulated sweetener (I used Swerve for no sugar option)
4 tbsp (1/4 cup) grass-fed butter, softened (Ghee or coconut oil should work)
1 tsp vanilla extract
1/4 tsp sea salt
1/3 cup pecan pieces, toasted

Sugar Coating:

2-3 tbsp powdered maple sugar or coconut palm sugar (I used 2 tbsp Swerve and 1 tbsp maple sugar only because it's lighter in color compared to coconut sugar)

Instructions

Place the flour, arrowroot flour, sweetener, butter, vanilla and salt in a food processor and combine
Add the cooled pecans to the mixture and pulse until nuts are mixed into dough. Dough will seem a bit crumbly, but will mashed together just fine for baking
Place the dough into the frig for 15-20 minutes to make sure the butter didn't get too soft. This will keep the cookies in a ball when baked.
Roll dough into 1 to 1 1/2 inch diameter balls and place on a parchment lined cookie sheet
Bake at 350 for 18-20 minutes or until golden brown
Let the cookies cool for about 5 minutes before you try to coat them in the powdered sugar or they will crumble. Don't wait too long or sugar won't stick to the cookies, you want them to still be warm
Place the powdered sugar in a bowl (you can powder any sugar in a blender or coffee grinder)
Using a spoon, place each cookie into the mixture and spoon sugar over the top to coat. Once you have done all of the cookies, coat again a second time if you prefer sweeter cookies
Let cookies cool completely or they will crumble. Store in an airtight container. I prefer glass jars and refrigerate all of my baked goods. Ziploc bags ruin grain free goodies in my opinion, makes them moist or soggy

Quick notes

*I used Honeyville Almond Flour, but Bob's Red Mill should work fine with this recipe. A friend decided to try this recipe with pecan flour that she made herself in a food processor. It's hard to get a fine flour with a food processor, but it worked for her even with the not very fine pecan flour...and she said they were awesome!!!

Enjoy!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 harmful ingredients!! 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!!

Hazelnut Cranberry Chocolate Chip Cookies

November 25, 2013 Kate

Toasted Hazelnut Cranberry Chocolate Chip Cookie2

These cookies were quite the reminder of why Nutella tastes so good! Not that I eat Nutella, but Justin's also makes a killer chocolate hazelnut spread...with better ingredients...that is beyond addicting! If you have not tried chocolate and hazelnuts in the same bite, you are missing out!

I decided to use toasted hazelnuts along with the hazelnut flour. Don't skip this step, it adds so much flavor!! I made a few of these cookies with just chocolate chips and the rest with cranberries and chocolate, they are both delicious! The tartness of the cranberries is sweetened by the chocolate to make these the perfect match!!

Hazelnut Cranberry Chocolate Chip Cookies

Makes about 15

Ingredients

1 1/4 cup Hazelnut Flour/Meal
1 cup hazelnuts, skinned and toasted*
1/4 cup grass-fed butter, softened (4 tbsp)
1/4 cup non-dairy milk
1/3 – 1/2 cup coconut palm sugar or Swerve for no sugar option
2 tsp vanilla extract
1 tsp baking powder (I use this Baking Powder that is gluten and corn free)
1/4 tsp sea salt
1/2 cup cranberries, roughly chopped
1/3-1/2 cup dark chocolate chips (Use Enjoy Life Chocolate Chipsbrand for dairy free option)

Instructions

De-skin the hazelnuts by following the method in the notes section below. Place the nuts in a dry skillet and toast over medium to medium high heat until they start to brown. Let cool in a single layer
Chop the cranberries or pulse them a couple times in a food processor, set aside
Once the nuts have cool a bit, place them in the food processor and pulse until they resemble very coarse sand. Place the nuts into a mixing bowl
Add the flour, sugar, softened butter, milk, vanilla, salt and baking soda to the food processor and blend until combined, pour into the hazelnuts and combine
Fold in the cranberries and chocolate chips. Dough may seem crumbly, but will hold together when cookie are formed
Form the dough into balls and place on a parchment lined cookie sheet. Press the cookies down to about 1/2 inch thickness. Cookies will spread slightly
Bake at 350 for 12-15 minutes. Let cool and store in an airtight container. I think nut flour baked goods taste best out of the refrigerator!

Quick notes

*I have tried removing the skin form hazelnuts a couple different ways.This method is definitely the easiest. It does take a few minutes, but worth it!!!

Variations

Coconut oil or Ghee should work in place of the butter.

Happy Holidays!

Pumpkin Pecan Cookies

October 9, 2013 Kate

So many people love this time a year when pumpkin seems to show up in every recipe! I can take it or leave it and would much prefer a chocolate cookie! For those of you pumpkin lovers, I will admit this cookie recipe turned out pretty darn good!

I wasn't sure what I was going to end of with, but after two tries, I'm satisfied! The texture is soft and a bit cake like to start, but as they sit, the outer edge gets a bit crisp. I think they are perfect and the fact that they disappeared in a matter of a day, I think everyone liked them!and and start to clump together. It's the stage before pecan butter would star

Pumpkin Pecan Cookies

Ingredients

1 1/2 cups pecan pieces
1/2 cup granulated sweetener* (I used Swerve for no sugar option and added 1 tbsp coconut palm sugar)
1/4 cup arrowroot flour
1 1/2 heaping tsp cinnamon
1/2 heaping tsp nutmeg
1/4 heaping tsp ginger
1/4 heaping tsp cloves
1/4 tsp baking soda
1/8 tsp sea salt
1/2 cup pumpkin
1 small egg (I use farm fresh soy free eggs from Tropical Traditions)
3 tbsp grass-fed butter or coconut oil, melted
1 tsp vanilla

Instructions

Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together. It’s the stage before pecan butter would start
Add in the sweetener, arrowroot, spices, salt and soda. Pulse a couple times until combined
In a large mixing bowl, whisk the egg with the pumpkin, butter and vanilla
Pour the pecan mixture into the wet mixture and combine
Spoon dough out onto a parchment lined cookie sheet. The cookies will spread a bit
Bake at 350 for 12-14 minutes. Place on a cooling rack to cool

Quick notes

I almost made these without the egg and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder crunchier cookie which may be what some of you prefer.

Variations

I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be.

*I typically don’t provide a variation unless I try it myself. I think this would work with maple syrup, honey or coconut nectar. I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener. Add it with the rest of the liquid ingredients. You can always start with less and ad more if need be!

If anyone tries the no egg variation and/or with a liquid sweetener, let us all know how it turned out!

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 my Beauty counter link for more info!! You will love it!!

Flourless Double Chocolate Chip Cookies

September 17, 2013 Kate

Flourless Double Chocolate Cookie Recipe

These rock!!! So easy, so scrumptious and low sugar when you use Swerve...my favorite natural sugar alternative! The final product is a dense cookie with a bit of a crunch. Your chocolate craving and sweet tooth will definitely be cured!

This cookie recipe is perfect for those of you that are nut-free and there's a dairy free option. This sparked another idea for a flourless cookie recipe...stayed tuned, especially if you aren't a chocolate person!ned cookie sheets, it should spread out some. I used the spoon to spread to desired size.

Makes 8 large cookies or 12 small cookies

Recipe: Flourless Double Chocolate Chip Cookies

Ingredients

1-2 egg whites (I used 2 pastured eggs from Tropical Traditionswhich can be smaller in size)
1/3 cup cocoa/cacao powder
3/4 cup granulated sweetener ( I used almost all Confectioner’s Swerve with a bit of coconut palm sugar)*
2 tsp vanilla extract
dash of sea salt
1/2 cup dark chocolate chips**

Instructions

Beat whites (start with one) and vanilla for a few seconds until bubbly
Add in cocoa powder, sugar and salt, beat until combined. Batter should be like a thick brownie batter consistency. If it seems too runny, add some more cocoa or sugar. If it seems too thick, add a bit more egg white. You really can’t mess these up!
Fold in the chocolate chips
Spoon batter onto parchment lined cookie sheets, it should spread out some. I used the spoon to spread to desired size.
Bake at 350 for 12-14 minutes until centers looks done
Let cool on the cookie sheet. Warm cookies will not come off parchment paper cleanly

Variations

*I made these with granulated Swerve and with Confectioner’s Swerveand both tasted great! The batter will seem gritty if you don’t “powder” your sugar, but the end result will be great!!

**Use Enjoy Life’s Dairy Free Chocolate Chips or Chunks for a Dairy Free option.

Coconut Cashew Cookies

February 26, 2013 Kate

This has to be one of my favorite cookie recipes that I have created!! They taste so buttery even though there's no butter in them, they are made with virgin coconut oil and melt in your mouth. I used my favorite virgin coconut oil from Tropical Traditions and they want to give a lucky reader a free 32 ounce jar of their Gold Label Virgin Coconut Oil!

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To enter to win, you must subscribe to Tropical Traditions newsletter and comment on this blog post with what you would make or do with the coconut oil if you win. They do not sell any info and this will allow you to receive email updates of all of their sales...they have a lot! I order so many things from them including their farm fresh soy free eggs, grass-fed ground beef, coconut oil, flour and cream. The winner will be randomly chosen on March 6th.

Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Cashew Coconut Cookies

Ingredients

1 1/2 cups raw cashews
1 cup unsweetened shredded coconut
1/3 – 1/2 cup granulated sweetener*
1/4 tsp vanilla beans, about 2 beans
1/4 tsp baking soda
1/4 tsp sea salt, just shy of
1/4 cup virgin coconut oil, melted
2 tbsp full fat coconut milk

Instructions

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created
Add the sweetener, vanilla beans, salt and soda and pulse until combined
Add in the oil and coconut milk and pulse again to form a dough
Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven
Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much
Bake at 350 for 8-10 minutes, until slightly brown
Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp
Store in an airtight container

Quick notes

*I used about 1/2 cup of Swerve and a tablespoon of coconut palm sugar to make these low in sugar.

Chocolate Cherry No Bake Cookies

February 6, 2013 Kate

I'm going to keep this short and sweet and to the point. If you haven't tried the Chocolate Drop Cookies recipe yet, you need to! You will love them, unless you are not a coconut person and that is why I created a coconut free no bake cookie! I loooove the coconut chocolate cookies, but these are darn good as well...different good! And, no bake cookies are so easy and quick!

Chocolate Cherry No Bake Cookies

Ingredients

3 tbsp grass-fed butter or coconut oil* (or combo)
1/8 cup vanilla dairy free milk (I prefer So Delicious no sugar vanilla coconut milk)
1/2 cup granulated sweetener** (I used Swerve for no sugar option)
3/4 cup raw almonds
1/2 – 2/3 cup dried cherries
1/2 cup almond butter
1 generous tbsp cocoa/cacao powder

Instructions

Place the almonds in a food processor and pulse until they are ground into pieces. Add the cherries and pulse again, set aside
In a saucepan, melt the butter/oil with the milk, sugar and cocoa/cacao powder. Bring to a boil for 1-2 minutes
Remove from heat and add the almond butter, nuts and cherry mixture and stir until combined
Place spoonfuls of the mixture onto a parchment lined plate or small cookie sheet
Place the cookies in the freezer for about 15 minutes to set
Store cookies in the refrigerator or freezer in an airtight container

Quick notes

*Make sure the oil is expeller pressed (Tropical Traditions sells this) or refined coconut oil so you do not have coconut tones in the cookies.

**I have not tried this with a liquid sweetener. I think it will work, but I would start with only a 1/4 cup.

Variations

These can be made with any dried fruit, nut and nut butter. I used sliced almonds to avoid skins in this recipe, but whole almonds will work.

Chocolate Strawberry Brownie Cookies

January 24, 2013 Kate

I tried to stay away from chocolate for awhile...it was a short while! Now it's time for Valentine's Day recipes and it just wouldn't be right to not include chocolate! The good news is that these are made with cocoa powder and Swerve Sweetener (my favorite natural sweetener than contains no sugar!) and dark chocolate chips, so they are fairly low in sugar.

I debated over using cherries or strawberries in this recipe. I think both are a part of many Valentine's celebrations with chocolate covered cherries found in most assorted chocolate boxes and chocolate dipped strawberries a favorite of many this time of year. I chose strawberries since fresh organic berries are available right now and cherries are only found frozen this time of year. I highly suggest fresh fruit for the lower moisture content. Frozen fruit lets off more moisture and will make these extra gooey. These cookies are already gooey and that's why they are named brownie cookies. These can also be made with no fruit, but I would add an extra tablespoon of coconut milk to create more moisture. Either way, these are delicious!!!

You will see in the instructions that you melt the butter/oil and add in the cacao/cocoa powder. I learned that cocoa powder gives a better chocolate flavor to baked goods instead of using unsweetened chocolate. But...to bring out the flavor of the powder, it must be added to a warm liquid to bring out the flavor molecules. These turned out very chocolatey and maybe this is why, I only tried it this way. I certainly don't need to make another batch to test this theory, two batches were enough to consume this week!!!

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Chocolate Strawberry Brownie Cookies

Ingredients

1 1/2 cups Honeyville Almond Flour
1/4 cup cacao or cocoa powder
1/3 cup grass-fed butter or coconut oil
1/2 cup granulated sweetener (I prefer Swerve or erythritol for a sugar free option)
3 tbsp full fat coconut milk
1 tbsp vanilla
1/4 tsp sea salt
1/4 tsp baking soda
3/4 cup dark chocolate chips*
1/2 cup fresh strawberries, chopped**

Instructions

Melt the butter/oil in a saucepan. Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat
Once the chocolate chips have melted, add the coconut milk, sweetener and vanilla and blend with hand mixer
Combine the almond flour, salt and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well
Fold in the additional 1/2 cup chocolate chips and strawberries
Bake at 350 on a parchment lined cookie sheet for 11-13 minutes
Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart
Let cool on a cooling rack to continue to set up
Store in an airtight container

Quick notes

I highly recommend using Honeyville flour or these may turn out very very gooey.

Variations

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil.
**Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8×8 greased pan to create brownies. The cooking time will be longer and the inside may not get cooked through. I have not tried this, but I’d be just fine eating these with a spoon if need be!!!

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil. **Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8x8 greased pan to create brownies. The cooking time will be longer and the inside may not get cooked through. I have not tried this, but I'd be just fine eating these with a spoon if need be!!!

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!! Give the gift of safe skincare this holiday season, gift sets available.

Cranberry Orange Shortbread Cookies

December 23, 2012 Kate

One last cookie recipe for the Holidays! These shortbread cookies have the perfect crunch and buttery flavor. I am learning to really like the cranberry and orange flavor pairing and it's the perfect combo for Christmas.

Cranberries are a very low sugar fruit making them a great low carb option for cakes, cookies and muffins. I did have to add arrowroot flour t0 this recipe to get them to hold together and retain their crunch. It does add a bit of starch to this recipe, but it's such a minimal amount! The fourth cup only adds about two carbs per cookie. I also used Swerve as the sweetener in this recipe to keep the sugar amount low, that way you can have more than one without guilt!!!

Recipe: Cranberry Orange Shortbread Cookies

Ingredients

1 1/2 cups Honeyville Almond Flour
1/4 cup arrowroot flour/powder
1/2 cup grass-fed butter, chilled and cut into pieces
1/2-2/3 cup granulated sweetener (I used 2/3 cup Swerve)
couple dashes of sea salt
1 heaping tbsp orange zest (Microplane that I love for zesting)
1 tsp fresh juice of the orange
1 tsp granulated sweetener or Swerve
1/3 cup fresh cranberries, chopped

Instructions

Place the cranberries in a food processor with 1 tsp sweetener and pulse
Toss cranberries with juice and zest, set aside
In the food processor, add flour, arrowroot, sugar and salt. Pulse until combined
Add the butter to the flour and pulse until dough forms
Remove the dough and place in a mixing bowl. Fold in the cranberry mixture
Roll dough into a log shape and wrap in plastic wrap. Place in the freezer for at least an hour
Slice frozen dough into at least 1/4 inch pieces and place on a parchment lined cookie sheet
Bake at 350 for about 10 minutes or until edges become a tiny bit brown
Remove from oven and let cool on cookie sheet for 5 minutes then move to a cooling rack for cookies to set

I have found these to be a perfect breakfast cookie!!!

Enjoy!

Grain Free Thumbprint Cookies (Guest Post)

December 20, 2012 Kate

Today's recipe is a Holiday classic! This grain free thumbprint cookie recipe comes from Leeann, the creator of the blog www.cutthewheatblogspot.com. I decided to make these today and used chocolate as the filling to make them even more decadent and because I didn't have jelly on hand. These are delicious and so buttery! They were a huge hit around here and there aren't many left. My batch spread out a lot more than hers, as you can see. I think I pushed down the batter too much, but that certainly doesn't affect the taste. I used about 4 dark chocolate chips in each cookie and added the chips after they had baked for about 15 minutes and then baked an additional 5 minutes.

Enjoy Leeann's story and her recipe below!

Amidst the trays of colorful iced angels, Russian tea cakes, gingerbread men and coconut macaroons lie my favorite cookie of all time: jam thumbprints. These tasty cookies have a buttery, tender dough that gets rolled in crunchy nuts and then topped off with fruit jam. To me, they are the quintessential Christmas cookie. I can almost still feel the slimy raw eggs on my hands as I rolled the dough in the nut mixture as a child. My mom insisted on putting the jam in, though!

When I started reducing, and eventually eliminating, wheat from my diet, I thought I’d bid my favorite cookie goodbye forever. I was willing to do just that, but on a whim, I decided to come up with a test recipe for my beloved cookie this holiday season. I’m proud to announce that with a few hours of hard work, I made myself a fantastic recipe that ‘s so close to the real thing even my husband, daughter and in-laws, all wheat and sugar consumers, couldn’t tell the difference.

These cookies are not only wheat free—they are completely grain free. If you prefer, you can refrain from rolling the cookies in nuts and simply place the jam in the middle. They’re delicious all the same!

Grain Free Thumbprint Cookies

Ingredients

1 1/2 cups almond flour
1/4 cup coconut flour
3/4 cup butter, softened (or 1/2 c coconut oil for vegan)
2/3 cup granulated sweetener (I used erythritol)*
8 drops liquid Stevia
1/2 tsp. vanilla extract
1 egg (for dough)
1 beaten egg (to help nuts stick to dough balls)
3/4 cup crushed walnuts or pecans (optional)
* Gluten free, sugar-free jam for topping (I used peach, strawberry and raspberry no sugar Polaner)

Instructions

Preheat oven to 325 and coat cookie sheet in nonstick spray.
In large mixing bowl, cream together butter, erythritol, stevia and vanilla.
Add in the egg and lightly mix until smooth. Slowly mix in almond and coconut flour.
Ball up the dough into one tablespoon servings, and roll each ball in the beaten egg, and then cover in chopped nuts.
Place each cookie a few inches apart on a parchment-lined baking sheet.
Use a greased thumb or small spoon to create indents in each cookie, then fill with approx.. ¼ – ½ tsp. of jam.
Bake at 325 for 15-20 minutes or until cookies are very slightly browned at the edges. Allow to cool and set for 10 minutes, then transfer to a cooling rack. Enjoy!

*I used Swerve as the sweetener in place of all other sweeteners to keep this a low sugar treat.

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