Pumpkin Biscotti Cookies - Low carb, gluten and grain free, sugar free

Pumpkin Biscotti Cookies - Low carb, gluten and grain free, sugar free

2 ¼ cups almond flour

1/3 cup pumpkin puree (not pie filling)
1 egg
1 Tbsp coconut flour

½ tsp baking soda

1/2 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/4 tsp salt

60 drops of liquid stevia

Mix all of the dry ingredients in the food processor. Add the egg, stevia and pumpkin puree. Process until it all comes together.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking.

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.

Double Chocolate Mocha Biscotti (low carb, gluten free, dairy free)

2 ¼ cups almond flour

¼ c cocoa powder

2 Tbsps tapioca flour

1 egg

Pinch of salt

50 drops of liquid stevia

¼ cup strongly brewed coffee

½ tsp baking soda

Handful of chocolate chips

 

Mix all of the dry ingredients in the food processor. Add the egg, stevia and coffee. Process until it all comes together. Add the chocolate chips and pulse until they are combined.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

 Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking. 

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.

Gluten Free, Grain Free, Low Carb Chocolate Chip Cookies (Soft and Chewy...)

Gluten Free, Grain Free, Low Carb (Soft and Chewy) Chocolate Chip Cookies


Well, another gluten free chocolate chip recipe...what's the big deal? Well, let me tell you...these are good, really really really good. Like pretty close to what I remember the gluten-y version being, although according to my Mom who still eats gluten, sometimes my memory fails me - which I don't necessarily think is a bad thing.

I hvae tried 5 or 6 other gluten free, some grain free and some lower carb cookies, and none of them can hold a candle to my newest recipe interation.  I think if you wanted them to be dairy free, you could use coconut oil instead of the butter, quite successfully, and if there are dairy free chocolate chips? (I don't know) you could use those too...or use cranberries, or raisens, or whatever cookie add-in you dearly miss!  The best part about these cookies is that they are soft on the inside and won't just crumble when you take a bite...plus the flavor, OMG the flavor. Delcious!

If you try these, please let me know what you think...becuase in my humble opinion, these are the best gluten free, grain free and low carb (they don't taste it...promise) chocolate chip cookies I have ever had. These are definitely going on our family Christmas cookie list...

Gluten & Grain Free, Low Carb Chocolate Chip Cookies

1 stick of unsalted butter
1/3 c Splenda granular
1/4 tsp (40 drops) nunaturals liquid stevia (sugar equivalent to 1/3 cup)
1/2 tsp molasses (optional)
2 eggs
1 tsp vanilla
1/3 cup+2 Tbsp almond flour
2 Tbsp coconut flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp kosher salt
2/3 cup dark chocolate chips (use sugar free, should you so choose, to make them entirely sugar free)
2/3 cup nuts, chopped (I used walnut)


Cream softened butter, stevia and Splenda. Add vanilla, molasses and eggs. Beat until combined. Add dry ingredients, except nuts and cups and blend well. Add nuts and chocolate chips.

Bake at 350 for 8-10 minutes. Enjoy!

What a treat!

Coconut Cranberry Chocolate Chip Oatmeal Cookies (gluten free)

3/4 c coconut oil
1/2 c applesauce (homemade, thick...)
1 c brown sugar
2 eggs
2 tsp almond extract
 
3/4 c sorghum flour
 1/4 c potato starch
 1/4 c tapioca starch
 1/2 tsp baking soda
 1/2 tsp baking powder (aluminum free)
 1 tsp xanthum gum
 1 (scant) tsp kosher salt
 
 3/4 c cranberries
 1 c chocolate chips
 3/4 c unsweetened coconut + more for dipping bottom of cookies

Cream coconut oil and brown sugar. Add applesauce, eggs and extract. Mix well. (My applesauce was hot, right out of the microwave and melted the coconut oil slightly. This seemed to work well.)

Add the dry ingrediants and mix well. Add cranberries, chocolate chips and coconut. Roll into balls (doesn't have to be perfect) and dip bottoms in additional coconut.
 
Bake at 350 for 10 minutes. smush a little when you take them out to make them flatter.

Gluten Free Carrot Cake Cookies

Carrot cake cookies

1 cup almond flour

2 teaspoons cinnamon

1 (scant) teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 c unsalted butter at room temperature

1/3 cup truvia baking mix or 2/3 c sugar

2 eggs

1 teaspoon vanilla extract

1 cup grated carrots

1/4 cup raisins

1/3 cup old fashioned oats

1/2 cup chopped walnuts

1/3 c unsweetened coconut, plus more for rolling

Beat butter and truvia. Add eggs and vanilla.  Add dry ingredients. Add mix ins.

Roll into balls (a little smaller than golf balls) and then roll in coconut.  

Bake at 350 for 12-15 minutes.

Store in the fridge...they start very cookie-like, but get more cake-like everyday.

Soooooooooo good!

Sent from my iPhone

Low Carb, Gluten Free Peanut Butter Cookies

Easy peasy in the food processor...with a great texture and way better for you than regular peanut butter cookies! Definitely try these and see if you ever want to go back. By the way...if you eat the whole batch, these are no longer low carb...but would still be gluten free :)

Low Carb and Gluten Free Peanut Butter Cookies

3/4 c. almond flour
1/4 c. coconut flour
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp cinnamon
1/4 c no calorie brown sugar sweetner (I used Wal-Mart Brand....it's lower carb than Splenda Brown Sugar)
1 tsp liquid stevia (I use NuNaturals, which I buy at iHerb - use referral code FAC437 to save $5 on your first order!)
1/3 c peanut butter (creamy)
1/3 c coconut oil
2 eggs

Heat oven to 325

Mix all of the dry ingrediants in the food processor until they are well-blended. Add all of the wet ingrediants, except the eggs. Mix well. While leaving the food processor on, add the eggs, one at a time.

Line baking sheet with parchment paper. Roll dough into a log(ish) about 1.5 inches in diameter. Pluck off 1.5 inch pieces and place on cookie sheet. Mash slightly with your hand, as these don't spread or change shape (at all...seriously).

Bake at 325 for 10 minutes (optional for pretty cookies...remove from oven at 8 minute mark and use a fork to make traditional peanut butter cookie crosses - if you plan on doing this, you can leave your cookies a little taller at the beginning).

Allow to cool on cookie sheet for 1-2 minutes and then remove (carefully) to a wire cooling rack.

Enjoy...but not the whole batch!

Gluten Free Oatmeal Chocolate Chip Cookies

Gluten Free, Oatmeal Chocolate Chip Cookies...crisp on the outside
and chewy on the inside...perfect!

Oh my...these are good, like really good...like taste like the real thing good! This is a recipe that I knew from Gluten Free Day 1 would have to be converted. I'm thrilled that my first attempt came out so good, especially on the heels of my (followed a recipe) gingerbread cake disaster this past weekend.  There is a reason I don't follow recipes and the gingerbread cake - that will remain in the fridge until it's so hard we don't feel bad about throwing it away - is a prime example.

This recipe, however, I will forever follow to a T...one becuase I made it up and two because the cookies are freakin' delicious!

The Best Gluten Free Oatmeal Chocolate Chip Cookies, EVER...

¾ c butter (softened)
1/3 c coconut oil
1 c brown sugar
½ c white sugar
2 eggs
2 tsp vanilla

IMPORTANT: DRY MIX – WHISK TOGETHER PRIOR TO ADDING TO WET

½ c rice flour (I used white, you could use brown)
¼ c sorghum flour
¼ c tapioca flour/starch
¼ c potato starch
1 tsp xanthan gum
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
2 ½ c GF oats (I use Bob’s Red Mill) 

Add Ins: (You could sub just about anything for these…dry cranberries, raisens, walnuts, etc.)

1 bag dark chocolate chips
½ c finely chopped pecans

Cream butter, coconut oil and sugars. Add eggs and vanilla and blend. Add half of dry mixture at a time. Beat on low until blended. Add nuts and chocolate chips. Beat until blended.

Put bowl of dough in the fridge for 10-15 minutes or longer (this is important…the  dough spreads too much if you don’t!!!!) Drop rounded TBSPs onto cookie sheet lined with parchment paper and bake at 350 for 10-12 minutes. DON’T OVERCOOK! The middles will still look slightly glossy.  Leave on pan for 4-6 minutes, or just slide parchment off onto counter. If you try to move them prior to letting them set, they will crumble.  After you let them set, they are sturdy…and they look and taste like delicious, gluten-y oatmeal chocolate chip cookies of years gone by!

Hints: Use a cool cookie sheet. Because of the spreading, you don’t want them to start baking on the bottom before you get them in the oven.

You can freeze dough balls, prior to baking them, for an easy dessert on a future date. Just make the dough balls and freeze them on a parchment paper lined cookie sheet for about an hour, then transfer them into a ziplock. When you take them out, no need to defrost, just add a couple minutes to your baking time.

The dough is delicious on its own, if you don’t get weird about the raw eggs :)

For a more grown up cookie, you can sub 2 TBSP of Kahlua for the 2 tsp of vanilla. J