Double Chocolate Chip Drop Cookies (Cane Sugar Free, Dairy Free & Vegan)

 

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Here’s a rich bite size chocolate chip cookie for your sweet tooth. It will satisfy  your tummy at just the right time–late morning snack, afternoon craving, dessert after dinner…you name it. And yet these cookies are not overly, uber sweet. If you’ve got a real sweet tooth, I would recommend adding a pinch more sweetener to the recipe as the cacao powder is simply pure raw chocolate. Cacao is an incredible source of antioxidants and magnesium, but can be bitter tasting by itself.

The good thing is the batter is vegan so taste it before you bake it and if you want to add a touch more sweetener or perhaps vanilla stevia to it, go right ahead!

This was shared on Wellness WeekendHealthy Vegan FridayLunchbox LoveTasty TraditionsReal  Food Wednesday, Full Plate ThursdayHealthy 2 Day WednesdaysGluten-Free Wednesdays,  Allergy-Free WednesdaysSlightly Indulgent TuesdayFat Tuesday and Inspire Me Monday.

 

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Double Chocolate Chip Drop Cookies (Cane Sugar Free, Dairy Free & Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Approx. 15 servings
 
Ingredients
  • 1 cup quinoa flakes
  • ½ cup coconut nectar (or raw honey)
  • ¼ cup coconut oil, melted
  • 4 Tbsp. cacao powder
  • 2 tsp. pure vanilla extract
  • 4 Tbsp. coconut flour
  • ⅓ cup applesauce
  • ½ cup dairy-free chocolate chips
  • ¼ cup almond milk (or milk of choice)
  • 2 Tbsp. flax seed meal, soaked in 2 Tbsp. water for 5 minutes in small bowl
  • 1 tsp. baking soda
Instructions
  1. Preheat oven to 350 degrees. Melt coconut oil in a small saucepan and set aside. Add all ingredients into a large mixing bowl and beat with an electric mixer on medium speed for 3 minutes. Place two silicone baking mats on two baking sheets. Drop cookie batter by the spoonful onto the baking mats, 1 inch apart.
  2. Bake for approximately 20 minutes depending on your oven. Remove cookies from oven and let cool 10 minutes.

 

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Awesome Almond Macaroons (Dairy Free, Grain Free & Vegan)

 

almond coconut macaroons, gluten free, dairy free, vegan, grain free

Looking for a tasty treat that takes only a few minutes of preparation to make? Then these addictive morsels are for you! The cookies have a perfect texture and can be enjoyed hot or stored in a container for a loved one’s lunchbox or an afternoon snack.

My daughter, who speaks both English and French, said to me after I made these cookies today, Maman, plus les Cookies s’il vous plaît !

almond coconut macaroons, gluten free, dairy free, vegan, grain free

Ingredients:

1 can coconut milk (this brand is BPA free)

2 1/4 cups shredded, unsweetened coconut flakes

2/3 cup coconut sugar (or sweetener of choice)

1/3 cup almond butter

3/4 cup dairy-free chocolate chips (optional)

1 tsp. pure vanilla extract

1 tsp. almond extract

almond coconut macaroons, gluten free, dairy free, vegan, grain free

 

Preheat oven to 325 degrees. Place all ingredients except for the chocolate chips into a large bowl and beat with an electric mixer on medium speed for 2 minutes. Place a mat on top of a cookie sheet (parchment paper will also work). Drop a tablespoon of batter per cookie onto the mat, spacing each cookie at least an inch apart. Bake for approximately 22 minutes. Repeat with another dozen cookies on an additional cookie sheet.

Optional-While cookies are baking, place chocolate chips into a small saucepan on the stove over low heat until the chocolate melts. Remove saucepan from burner. Take cookies out of the oven and let cool for 5 minutes. Drizzle over cookies if desired.

Makes 2 dozen cookies.

This was shared on Fit and Fabulous FridaysFreaky Friday, Fresh Bites FridayPennywise Platter ThursdayWellness WeekendWhole Food FridaysFull Plate ThursdayKeep It Real ThursdayHealthy 2 Day WednesdaysGluten-Free WednesdaysReal Food WednesdayAllergy-Free WednesdaysVirtual Gluten-Free Support GroupSlightly Indulgent Tuesday, Fat Tuesday and Monday Mania.

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Chocolate Chip Pecan Cookies (Grain and Dairy Free, Vegan Option)

 

My daughter’s last day of Preschool was last week and she’s been begging to hangout in the kitchen with me since she’s been out. First on her list for baking? Cookies.

So we put on our aprons and had some fun! After making a batch of Strawberry Almond Milk together, we tackled cookies. And we were both delighted with the results. In fact, I am writing this post now just to take myself out of the kitchen where I just ate way too many of these bad boys. OK the good news is that they aren’t bad for you. They are actually quite nutritious. But they are very addicting!

These cookies will keep you satisfied as they are brimming with fiber and protein from almonds and pecans. They are also rich in magnesium, potassium, Vitamin E and zinc.

 

 Ingredients:

2 1/2 cups blanched almond flour

1/2 cup tapioca flour

2 eggs

1/3 cup coconut oil

1/3 cup vegetable shortening (I buy mine locally for about $5)

1 1/2 cup dairy-free chocolate chips

1 cup chopped pecans

1 cup coconut sugar

2 Tbsp. arrowroot

2 tsp. vanilla extract

1 tsp. baking soda

1/4 tsp. sea salt

Add all ingredients except chocolate chips and pecans to a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes. Add in the chocolate chips and pecans and mix again for another minute. Place bowl in refrigerator for 1 hour.

Preheat oven to 350 degrees. Place unbleached parchment paper or a baking mat on two cookies sheets. Use a tablespoon to drop the batter on the paper or mat 2 inches apart. Bake for 12-15 minutes until golden brown. Remove from oven and let cool for 5 minutes.

Makes approximately 30 cookies.

Vegan Option: You can substitute the 2 eggs for 2 Tbsp. flaxseed meal soaked in 2 Tbsp. water for 5 minutes.

 This is linked to Pennywise PlatterBetter Mom MondaysAnything Goes LinkyFriday Food FlicksFit and Fabulous FridaysFresh Bites Friday, Friday FoodFreaky FridayFight Back FridayThriving on ThursdaysIt’s a Keeper Thursday, Full Plate ThursdayTastetastic ThursdayReal Food WednesdayFrugal Days, Sustainable WaysWLWW, Gluten-Free WednesdaysWhole Food Wednesday,  Allergy-Free WednesdaysSlightly Indulgent TuesdayFat Tuesday, Hearth and Soul Hop, Melt in Your Mouth MondayMake Your Own Monday, Monday ManiaSunday School Blog CarnivalInspire Me Monday and Mix it up Monday.

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Banana Chocolate Chip Drop Cookies (Dairy-Free, Sugar-Free & Vegan)

Delicious cookies that take 5 minutes of prep to make?! Oh yes indeed! These cookies are jam packed with protein, fiber and do not contain any added sugar. Oats and almond meal are great sources of protein while flaxseed meal contains fiber and omega 3 fatty acids.

Ingredients:
2 ripe bananas, mashed
1 cup almond meal/flour
1 cup rolled oats (certified gluten-free)
1/3 cup coconut flakes
1/3 cup flax seed meal
2 Tbsp. coconut oil, melted
1 1/2 tsp. pure vanilla extract
1 tsp. baking soda
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper (I use unbleached parchment paper). Place all ingredients into a medium size bowl. Mix with an electric mixer on low speed or a wooden spoon for several minutes.

Drop teaspoonfuls of dough onto prepared cookie sheets. Slightly flatten each cookie with the back of a spoon. Bake 12-15 minutes or until golden brown. Remove from oven and let cookies cool for 10 minutes.

Makes approximately 24 cookies.

This was shared on Made From Scratch MondayAnything Goes LinkyFriday FoodLunchbox Love, Friday Food FlicksFight Back FridayFreaky FridayFresh Bites FridayPotluck PartyFit and Fabulous FridaysWellness WeekendPennywise Platter, Full Plate ThursdayTastetastic ThursdayGluten-Free WednesdaysHealthy 2 Day Wednesdays,  Whole Foods WednesdayReal Food WednesdayWLWWFrugal Days, Sustainable WaysWhole Food WednesdaysAllergy-Free WednesdaysHearth and Soul HopTotally Tasty TuesdaysKids in the KitchenTraditional TuesdaysSlightly Indulgent TuesdayFat TuesdayBarn HopJust Another Meatless MondayMy Meatless MondaysReal Food 101Melt in Your Mouth MondayThings that make you say MmmInspire Me MondayCreative Corner HopMix it up MondayBetter Mom Mondays and  Monday Mania.
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SunButter Cookies (Grain & Dairy Free)



I adored peanut butter growing up, especially peanut butter cookies. I loved eating them warm–right out of the oven. Years later in college, I discovered almond butter and then I was really in heaven. I am still crazy about almond butter, but now I have a new favorite nut/seed butter: Sunflower Seed Butter. I’m addicted. I eat it by the spoonful, on top of bananas, on top of homemade bread…Yeah it’s pretty fabulous. It is also a great alternative to peanut butter for anyone that has a peanut allergy or avoids peanuts for health reasons.

These grain-free cookies remind me of the homemade peanut butter cookies I used to gobble up throughout my childhood. Thanks to this new treat, I’ve definitely found a new go-to-cookie. These cookies are jam packed with protein and fiber from almond flour, coconut flour and SunButter. 




Ingredients:
1 cup coconut flour
1 cup SunButter (or Sunflower Seed Butter of choice)
1 cup room temperature organic vegetable shortening (I buy mine locally for about $5)
1 cup coconut sugar
2 eggs
2 tsp. vanilla
1 tsp. arrowroot
1 1/2 tsp. baking soda
1/2 tsp. sea salt

Preheat oven to 350 degrees. Add coconut flour, almond flour, sugar and shortening to a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Add in SunButter and eggs and beat for another minute. Place vanilla, arrowroot, baking soda and salt into the bowl and beat for 3 minutes.

Roll dough into 1 inch balls. Place balls on ungreased cookie sheet and press down lightly on each cookie with a fork. Bake for 15 minutes. Remove cookies from oven and let cool for 10 minutes.

Makes approximately 24 cookies.

This recipe is linked to Potluck PartyWhole Foods WednesdayTempt My Tummy TuesdayBarn HopThings that make you say MmmAnything Goes LinkyFight Back FridayFriday FoodAllergy Friendly FridayLunchbox LoveFit and Fabulous FridaysFreaky FridayPennywise Platter ThursdayThriving on ThursdaysIt’s a Keeper ThursdayFull Plate ThursdayTastetastic ThursdayWLWWHealthy 2 Day WednesdaysReal Food WednesdayFrugal Days, Sustainable WaysGluten-Free Wednesdays, Allergy-Free WednesdaysTraditional TuesdaysTasty Tuesday PartyTotally Tasty TuesdaysHearth and Soul HopSlightly Indulgent TuesdayFat TuesdayMangia MondaysMelt in your mouth MondayMy Meatless MondaysSunday School, Inspire Me MondayMix it up MondayThe Sweet Spot and Monday Mania.
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