Double Chocolate Orange Cookies

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

1. Combine the cocoa, soda and salt in a bowl, set aside
2. Place sweetener and butter in a food processor or a large bowl and mix well
3. Add in the egg (whisk if using a mixing bowl), vanilla and orange oil
4. Pour the dry ingredients into the wet and combine until mixed well
5. Fold in chocolate chips (batter should be thick)
6. 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
7. Bake at 350 for about 8-10 minutes.
8. Let cool on the cookie sheet before transferring to a cooling rack
9. Store in a glass container 

Happy Holidays!!

Flourless Pumpkin Cookies

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

1. Place the coconut butter, pumpkin and egg in a food processor and combine until smooth
2. Add in the sweetener, spices and salt and mix well
3. Place the batter in a bowl and stir in chocolate chips (optional)
4. Spoon the dough onto a parchment lined cookie sheet
5. 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
6. Bake at 350 for about 15 minutes
7. Remove cookies and place on a cooling rack to set up
8. 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!!

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 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

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

1. Place the coconut butter, egg and vanilla in a food processor and combine
2. Add in the sweetener, soda and all spices, blend until combined
3. Form dough into 1 inch balls and place on a parchment lined cookie sheet**
4. Press each cookie down with your palm, these don't spread much
5. Bake at 350 or 10-15 minutes or until a bit brown
6. 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.
7. 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.

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 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

Brownie Fudge

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

1. In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
2. Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
3. Add in the egg and vanilla extract, beat until combined
4. Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
5. Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
6. 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
7. Let the pan cool and then place in the refrigerator to cool completely
8. 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.

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 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

Flourless Nut Free Snickerdoodle Cookies

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

1. In a mixing bowl or food processor, combine the coconut butter/creme, egg (whisked if using a bowl) and vanilla
2. Add the 1/2 cup sugar, soda, powder and salt, mix well.  Make sure no clumps remain in dough
3. In a small bowl, combine the cinnamon and sugar mixture for the coating
4. 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
5. Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball
6. 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
7. Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies
8. Bake at 350 for about 12 minutes
9. 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
10. 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.

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!!

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Chocolate Chip Cookies

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

1. Whisk the egg and vanilla in a mixing bowl
2. Add in the cashew butter, coconut creme, sweetener, and salt, combine
3. Fold in the chocolate chips
4. 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
5. Bake at 350 for about 12 minutes or until edges begin to brown
6. Remove and place on a cooling rack and allow cookies to cool and harden up
7. 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.

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!!

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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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Flourless Peanut Butter Cookies

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

1. Whisk the egg and vanilla in a mixing bowl
2. Add the nut butter, sweetener and salt and combine
3. Fold in chocolate chips (optional)
4. Roll dough into 1 inch balls and place on a parchment lined cookie sheet
5. Using a fork, press the dough in both directions to make the criss cross marks
6. Bake at 350 for 10-12 minutes
7. 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.

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.

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!!

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Chocolate Candy Cane Cookies

One last holiday cookie recipe for you.  These have a bit more sugar in them than I normally prefer due to the candy canes...but I did use all natural candy canes that don't have corn syrup and are colored naturally!

Recipe: Flourless Chocolate Candy Cane 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
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup crushed natural candy canes (5-6 canes)

Instructions

1. Combine the cocoa, soda and salt in a bowl, set aside
2. Place sweetener and butter in a food processor or a large bowl and mix well
3. Add in the egg (whisk if using a mixing bowl) and vanilla
4. Pour the dry ingredients into the wet and combine until mixed well
5. Fold in candy canes (batter should be thick)
6. 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
7. Bake at 350 for about 10 minutes.
8. Let cool on the cookie sheet before transferring to a cooling rack

Quick notes

We think these are best thin and crispy. If you want them thicker, try refrigerating the dough to harden the butter before cooking

Happy Holidays!

*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 Almond Butter Cookies

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

1. Place all ingredients in a food processor or stand up mixer and combine
2. Use a cookie scoop or roll the dough into balls and place on a parchment lined cookie sheet
3. 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)
4. 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.
5. Remove from the oven and let sit for a few minutes before moving them to a cooling rack.
6. 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.

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!!

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Thin Mint Cookies

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

1. 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.
2. 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.
3. Bake at 350 for 12-14 minutes.
4. 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:

1. Melt the chocolate chips and peppermint flavor in a double broiler (glass bowl over a pot of boiling water).
2. Dip each cookie in the melted chocolate, use a fork to toss and turn the cookie until fully coated
3. 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!

Flourless Double Chocolate Chip Cookies

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

1. Beat whites (start with one) and vanilla for a few seconds until bubbly
2. 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!
3. Fold in the chocolate chips
4. Spoon batter onto parchment lined cookie sheets, it should spread out some.  I used the spoon to spread to desired size.
5. Bake at 350 for 12-14 minutes until centers looks done
6. 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.

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.

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!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Cherry No Bake Cookies

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

1. Place the almonds in a food processor and pulse until they are ground into pieces.  Add the cherries and pulse again, set aside
2. In a saucepan, melt the butter/oil with the milk, sugar and cocoa/cacao powder. Bring to a boil for 1-2 minutes
3. Remove from heat and add the almond butter, nuts and cherry mixture and stir until combined
4. Place spoonfuls of the mixture onto a parchment lined plate or small cookie sheet
5. Place the cookies in the freezer for about 15 minutes to set
6. 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.

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.

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

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Chocolate Drop Cookies - No Bake

Some thing came up in conversation with my mom that reminded us of these cookies I used to make as a kid.  Remember the chocolate oatmeal and peanut butter cookies you'd just drop on a cookie sheet and a short time later they were ready to eat without ever stepping foot in the oven?  I sure do!  I dug around for the recipe and realized about half the ingredients aren't allowed in my body.  I thought about how I could change this recipe, I needed something with structure to replace the oats and nuts weren't exciting me.  The recipe sat on the counter for a couple days and then got put away.

A few weeks ago I was in the mood for fudge or something of that consistency.  I got on Pinterest and looked at my Dessert Inspiration Board, (a board full of dessert ideas that I want to try to healthify) which is the board with the most pins, go figure!!!  I had pinned, not once, but twice this picture of these no-bake chocolate drop cookies.  It was almost the exact same recipe as the one I just spoke of!  Into the kitchen I went...and out I came 5 lbs heavier...at least I felt like that!  Needless to say, I loved these and have made them a couple more times since.

These have become my go to sweet treat, they have replaced my daily serving of one of my dairy free ice creams up until now.  These are delicious and full of healthy fats from butter (optional), coconut oil and almonds.  I make mine with a natural sugar alternative, Swerve (erythritol), so they are sugar free as well!  I love using Swerve in my recipes!!!  It is basically fermented glucose so the sugars have been removed.  For those of you that eat fermented foods, such as kraut, kombucha, etc, same concept in terms of the sugar being removed.  Erythritol also naturally occurs in many fruits and vegetables like melons, grapes, asparagus as well as fermented foods.  It does not affect blood glucose levels and will not upset your stomach.  I love it and use it for all of my recipes that call for granulated sugar (I use palm sugar here and there to get a brown sugar, caramel taste at times).  Swerve now has a confectioners sugar (powdered sugar) that I am going to try for some holiday baking.  I have used Wholesome Sweeteners erythritol in the past and its great, but I think this is better!  The Whole Foods at Southglenn, for you locals, sells it, but the best price is on the Swerve website.  If you buy 3 packages, you save on the product and get free shipping!  Stick around for some more news on Swerve, I just found out they are offering another deal for holiday baking, buy 2 packages of Confectioner (powdered) Swerve get on e free!!!!!!  This is a great deal and can also be found at their website the month of November or simply click here!!!

Recipe: Chocolate Drop Cookies

Ingredients

• 1/4 cup non-dairy milk (I used So Delicious no sugar vanilla coconut milk)
• 1/4 cup grassfed butter or virgin coconut oil (I used a combo of both. I prefer virgin oil over expeller pressed oil so that you get more coconut tones)
• 3/4-1 cup granulated sweetener (I used 1 cup of Swerve, Start with less palm sugar)
• 2 tbsp cocoa powder
• 1 3/4 cup shredded coconut
• 3/4 cup almond butter*
• 1/2 tsp vanilla extract
• dash of sea salt

Instructions

1. In a medium size sauce pan, combine the butter/oil, cocoa, sugar and milk
2. Bring to a boil, let boil for 1-2 minutes
3. Remove from heat and add in the almond butter, coconut, vanilla and salt. Stir until combined
4. Place spoonfuls of the mixture on parchment lined cookie sheet or plates
5. Place in the freezer to for 30 minutes to set
6. Store in an airtight container in the refrigerator

Variations

*Any nut or seed butter would work here. You could also try coconut butter, but I am not sure I would do 3/4 cup, so start with less, the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn't as pronounced as peanut butter in taste, therefore I used more of it than the original recipe called for (original called for peanut butter).

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.

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!!

Kate's Healthy Cupboard - Gluten Free Recipes