Christmas Cookies with Cinnamon Sugar Sprinkles (Vegan)

Looking for last minute Christmas cookies to make today? This recipe is for you! If not, these cookies can be made any time and rolled and cut into any cookie shape desired. I created this recipe last night with my daughter and we had so much fun together. I wanted Santa to enjoy some cookies that had a decent amount of nutritional value to them since he will probably be up late on Christmas Eve 🙂

Ingredients for Cookies:
2 cups brown rice flour
1 cup coconut flour
1/2 cup tapioca flour
1/2 cup Spectrum non-hydrogenated shortening (I found mine for $6 at my local grocery store)
1/2 cup olive oil
1/2 cup coconut sugar
3/4 cup maple syrup
2 Tbsp. almond milk
1 Tbsp. agar powder (could also use guar or xanthum gum)
1 tsp. baking soda
1 Tsp. vanilla extract
1 tsp. liquid vanilla stevia
1 tsp. sea salt

Ingredients for Sprinkes:
1/4 cup coconut sugar
1 Tbsp. cinnamon

Combine the flours, coconut sugar, agar, baking soda and salt in a large bowl and mix well. Next add in the shortening, olive oil, maple syrup, almond milk, vanilla and stevia. Mix with an electric mixer for 5 minutes. Knead the dough into a large ball and place in refrigerator for 30 minutes.

Place parchment paper on a table or counter top. Remove dough from refrigerator and roll dough to a 1/2 inch thickness. Preheat the oven to 325 degrees.  Using cookie cutters, cut the dough and place the cutout dough on cookie sheets that are lined with parchment paper.

Place coconut sugar and cinnamon in a ziploc bag and shake for several minutes. Lightly sprinkle cinnamon sugar on top of cookies. Or you can dust the cookies with traditional sprinkles. We choose to do half of the cookies with cinnamon sugar and half with sprinkles.

Bake on the top rack in the oven for 10 minutes. Remove and let the cookies cool for 15 minutes.

Makes approximately 24 cookies. Merry Christmas and Happy Holidays from my family to yours!

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Pumpkin Chocolate Chip Cookies (Grain Free & Vegan)

Pumpkin chocolate chip cookies have been available in grocery stores for a few months now, but I promise my grain-free version is worth trying. Not only are the cookies delicious, but they are good for you.

These healthy cookies are bursting with fiber from coconut flour and omega 3 fatty acids from flaxseed meal. The pumpkin adds in a good dose of Vitamin A while the almond flour adds a touch of protein.

1 cup coconut flour
1/4 cup almond flour
3/4 cup baked or canned pumpkin
3/4 cup coconut sugar
1/2 cup dairy free chocolate chips
2 Tbsp. flaxseed meal (+6 Tbsp. water)
1 1/2 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1/4 tsp. liquid vanilla stevia
1/4 tsp. sea salt

Preheat oven to 350 degrees. Lightly grease two cookie sheets with olive oil or use parchment paper instead.

In a small bowl, add the flaxseed and 6 Tbsp. water and let sit for 3 minutes. Place flours, pumpkin, sugar, baking soda, vanilla, spices, stevia and salt in a large bowl and mix with an electric mixer for 5 minutes. Add in the thickened flaxseed meal and chocolate chips and mix for another 5 minutes.

Roll the dough into 1/2 balls and place them on the cookie sheets. Using a flat spatula or the back of a wooden spoon, press each cookie flat. Bake for 15 minutes on the top oven rack. Remove from oven and cool for 10 minutes.

Makes approximately 30 cookies.

Cheers to good health!
This recipe was shared on Fight Back FridayStrut Your Stuff ThursdayIt’s a Keeper ThursdayFull Plate ThursdayTastetastic ThursdayValentine Famous PartyWhole Food WednesdaysHomemaking Link-UpLunchbox LoveHomestead Barn HopDecember RecipesFreaky FridayUltimate Recipe SwapMrs. Fox’s Sweet PartyMonday Mania, Real Food 101, Allergy Friendly FridaySweet Tooth FridayWellness WeekendSweet Treats ThursdayFull Plate ThursdayHealthy 2 Day WednesdaysWLWWGluten-Free WednesdaysFrugal Days, Sustainable WaysTempt My Tummy TuesdayTotally Tasty TuesdaysCrazy Sweet TuesdayHearth and Soul Blog HopTraditional TuesdaysTasty Tuesday PartySlightly Indulgent Tuesday and Fat Tuesday.

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Chocolate Chip Peppermint Cookies

I am excited to be participating in a Holiday Blog Hop today organized by Erin of Big Fat Baker. We were asked to create a recipe that incorporated at least one of these ingredients in it: gingerbread, eggnog and/or peppermint. I opted to go with peppermint as I love it so. I love to drink peppermint tea, I love to grow peppermint in my garden, but I love to bake with it most of all!

So without further ado, let me introduce you to my creation. I decided to take an ordinary gluten-free chocolate chip cookie and bring it to the next level. How? I added pure peppermint extract to it. To me there is something so perfect about the combination of chocolate and mint. I found this cookie to be no exception and I hope you will agree too! Oh and did I mention that the protein packed almond flour and antioxidant rich cacao powder make this treat healthy for you as well?!

2 cups blanched almond flour
1/2 cup brown rice flour
1/4 cup cacao powder
2 eggs
1/3 cup chocolate chips
1 cup coconut sugar
2 Tbsp. olive oil
1 tsp. vanilla extract
1 1/2 tsp. peppermint extract
1 tsp. baking soda
1/4 tsp. sea salt

In a large mixing bowl, stir the flours, cacao powder, coconut sugar, baking soda and salt together. Next add in the eggs, olive oil, vanilla and peppermint and beat with a mixer for 5 minutes.  Then add in the chocolate chips and mix for 3 more minutes.

Refrigerate the dough for 30 minutes. After 30 minutes, preheat the oven to 350 degrees. Place parchment paper on 2 cookie sheets. Roll dough into ½ inch balls and place balls on the parchment paper. Use a spatula or fork to press down on each cookie to flatten it.

Bake for 12 minutes. Remove from oven and let cool for 5 minutes. Then transfer to cooling racks.

This was shared on Ultimate Recipe SwapHealthy 2 Day WednesdaysCrazy Sweet TuesdayShow it Off Monday’sSweets for Saturday and Seasonal Inspiration.


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Honey Almond Cookies (Grain Free)

These cookies are a perfect treat anytime of day. I like to have them with tea for an afternoon snack. My daughter prefers to eat them with a glass of milk.

These scrumptious cookies not only taste great, but smell amazing. I LOVE how my kitchen smells while they are baking in the oven. And these cookies are rich in protein and dietary fiber from coconut flour and omega 3’s from flaxseed meal.

2 cups blanched almond flour
3/4 cup coconut flour
2 eggs
2 Tbsp. flaxseed meal
4 Tbsp. melted ghee (or butter)
2/3 cup honey
1/2 cup almond milk
1 Tbsp. vanilla extract
1/4 cup slivered almonds
1/4 cup coconut sugar
1 tsp. baking powder
2 tsp. organic almond extract
1/2 tsp. sea salt

Place the ghee (or butter) in a small pan and melt over low heat. In a large bowl, add almond flour, coconut flour, flaxseed meal, baking powder and sea salt. Mix ingredients together and set aside.

In a small bowl, whisk the eggs. Pour the eggs into the large bowl and beat with a mixer for several minutes. Add in the honey, milk, vanilla and almond extract and beat with a mixer for 5 minutes. Place the bowl in the refrigerator for 1 hour.

Preheat the oven to 350 degrees. Lightly grease two large cookie sheets or place parchment paper on the cookie sheets. Roll the dough into 1 inch balls and place them on the cookie sheet at least 1 inch apart. Use a fork to press down each cookie several times.  Sprinkle several almonds and a pinch of coconut sugar on top of each cookie.

Bake in the oven for approximately 18 minutes. Remove from oven and let the cookies cool for 30 minutes.

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