Chocolate Swirl Cookies

These swirl cookies are pretty quick to put together. I adapted this from a recipe I saw on Audrey’s unconventionalbaker.com blog. I decided to use almond and tapioca flour along with a 5-seed butter. The flavor and texture is really nice. This recipe is definitely a keeper. You can change up the nut or seed butter to change up the flavor. This recipe makes 12-15 cookies.

  • 1/4 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tablespoons 5-seed butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • pinch salt

Process the ingredients in a food processor until a dough is formed. If the dough is too sticky to roll out, sprinkle with a little more flour. If it is too dry to stick together, add a little more syrup. Scoop the dough onto a sheet of parchment and press into a disc. Let this rest while you make the chocolate dough, no need to clean the processor container.

  • 1/3 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tablespoons cacao powder
  • 2 tablespoons 5-seed butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • pinch salt

Process everything in the food processor until it becomes a dough. Add a little more flour or maple syrup if the consistency needs adjusting. Scoop the dough onto a sheet of parchment and press into a disc. Cover with another piece of parchment and roll out into a rectangle of 1/4 in thickness. Remove top sheet and place on the vanilla dough and repeat, rolling into a rectangle of similar size and thickness.

Remove top parchment sheet and set aside. Take the sheet with the chocolate dough and flip it over onto the vanilla dough and remove the sheet of parchment paper. On the longest side of the rectangle, lift the bottom parchment sheet up and over using it to help roll both layers of dough into a log.

Use a serrated knife or a length of dental floss to cut through the dough into 1/4 inch slices. Lay the slices flat onto a parchment lined cookie sheet and bake at 350 for 10 minutes. Let cool and then store in sealed container.

 

Pecan Fingers

These delicate cookies are a remake of the traditional buttery sugary cookie that was always one of my favorites. By replacing the sugar, butter and flour, you get a gluten free, sugar free, vegan delight.  Recipe makes about 20 cookies.

  • 1/4 cup olive oil
  • 1/4 cup organic vegan butter at room temperature
  • 1/4 cup powdered monk fruit-erythritol blend, more for dusting
  • 1/2 cup almond flour or oat flour
  • 1/4 cup tapioca flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Whip the butter and olive oil together until emulsified and light. If you have crystallized and not powdered monk fruit, put a 1/2 cup in a blender and blend until powdered. Add 1/4 cup of the monk fruit and remaining flours and vanilla to the oil mixture and beat until completely combined and smooth. Stir in chopped pecans. Chill the dough for 30 minutes.

Preheat oven to 350 . Using a small spoon, scoop and roll into short logs and place on a parchment lined cookie sheet.  Bake for 20 minutes in the middle of the oven, until lightly browned.

Gluten-free Pumpkin Molasses Ginger Cookies

  • 1/4 cup coconut oil, soft
  • 3/4 cup coconut sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup molasses
  • 1 cup oat flour
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ginger powder
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove powder
  • 1/4 teaspoon pink or grey salt

Preheat oven to 350 degrees.

Use a blender to mix the coconut oil, coconut sugar, pumpkin and molasses together until smooth. In a mixing bowl, combine the remaining ingredients and stir to mix well. Then add the pumpkin mixture and stir with a spatula or wooden spoon, just until the flour is completely incorporated. The dough is a little thin, so use a 2 tablespoon scoop to spoon the dough onto parchment lined cookie sheets. Sprinkle a little coconut or cane sugar over each mound of dough. Bake for 20-25 minutes until the cookies start to crisp around the edges. Let cool and enjoy!

The Versatile Carrot

Carrots are a favorite vegetable across the globe, enjoyed by children and adults.  It is packed with nutrients that have been researched and found to be beneficial specifically for eyesight and cardiovascular disease, colon cancer preventive and liver supporting.. Carrots can also be enjoyed in so many ways:  raw, steamed, grilled or roasted, or incorporated into either savory or sweet recipes. Here are a couple recipes for using these beneficial roots this spring. Let me know if you try them.

Coconut Carrot Cookies

  • 1cup sugar (coconut, maple crystals, cane, xylitol)
  • 1 1/4 cup shredded coconut
  • 1 1/4 cup oats
  • 1 1/4 cup oat flour (or rice or sorghum)
  • 1 tbs flax meal
  • 1 tsp grey or pink salt

Combine all these in a bowl and  mix well.

  • 1 cup shredded carrots or carrot pulp from juicing
  • 1/2 cup dairy free chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • 6 Tbs elted coconut oil
  • 7 Tbs water
  • 2 tsp vanilla extract

Add carrots, chocolate and nuts to the dry ingredients. Drizzle in the oil, followed by the water and vanilla, mix well until all the ingredientsare incorporated and the mixture commes together. It is recommended to place mixture in the refrigerator for 30 minutes to help bind it together, making it easier to form the cookies.

Preheat oven to 325. Form dough into 1 inch balls and place on cookie sheet, flatten then slightly using the back of a spoon. Bake for 15-20 minutes until slightly browned and still moist. Remove fro oven and allow to cool on pan for a few minutes before transferring to a cooling rack. You can adjust cooking time if you like them more or less done. The dough can also be formed and frozen for quick-bake cookies.

For a savory carrot salad check out this recipe: Thai Carrot Noodles