Lemon-Almond Drop Cookies

Lemon-Almond Drop Cookies
Prep Time
25 minutes
Number of Servings
Makes 16 to 18 cookies (Serving size: 2 cookies)
Ingredients
  • [q:1 1/2] cups almond flour*
  • [q:3/4] cup granulated stevia**
  • [q:1/2] tsp baking powder
  • [q:1/4] tsp salt
  • [q:1/3] cup melted unsalted butter
  • 2 eggs, lightly beaten
  • 2 Tbsp fresh lemon juice
  • [q:1/2] tsp almond extract
Directions
  1. Preheat oven to 350°. Spray 2 baking sheets with nonstick cooking spray.
  2. In a medium bowl whisk together almond flour, stevia, baking powder, and salt. In a large bowl whisk together butter, eggs, lemon juice, and almond extract. Whisk flour mixture into liquid mixture until ingredients are completely combined together and a thick, sticky batter forms.
  3. Drop rounded tablespoons of dough onto prepared pans, spacing cookies approximately 2 inches apart.
  4. Bake for 7 minutes. Rotate baking sheets in oven and bake for an additional 8 to 10 minutes, until edges of cookies start to turn light golden brown.
  5. Remove baking sheets from oven. Let cookies cool on pans for approximately 5 minutes. Remove with a spatula.

Banana Oatmeal Cookies

Banana Oatmeal Cookies
Easy-Peasy and Guilt-Free
Prep Time
Serves 4
Ingredients
  • 2 very ripe (or older) bananas
  • 1 cup of rolled oats (I slightly chopped mine)
  • [q:1/4] cup walnuts, chopped
  • [q:1/2] teaspoon cinnamon
  • [q:1/4] teaspoon vanilla
Directions
  1. Preheat the oven to 350 degrees. Start by slightly chopping the oats so the cookies will hold together easier. Chop the walnuts into small pieces as well.
  2. Combine all the ingredients in a bowl, using a fork or potato masher to mix everything together. If the batter seems too dry, add some more banana, or if it’s too wet, add some more oatmeal.
  3. Form the mixture into balls and place on a greased cookie sheet. Bake for 15 or so minutes. And that’s it!
Nutrition Info
176 Calories, 5 g Protein, 0 mg Cholesterol, 28 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 4 g Fiber, 6 g Total fat (1 g sat), 1 mg Sodium, [nutrition:2] Vitamin B6, [nutrition:1] Vitamin B1 (thiamine), Magnesium, Phosphorus

Gluten-Free Oatmeal Cookies

Gluten-Free Oatmeal Cookies
Prep Time
15 minutes, plus 35 minutes cook time
Number of Servings
About 2 dozen cookies
Ingredients
  • 2 bananas
  • 1 cup unsweetened apple sauce
  • [q:1 1/2] cups certified gluten-free oats
  • [q:1/2] tsp kosher salt
  • 1 Tbsp honey or maple syrup
  • 2 tsp pure vanilla extract
  • 3 cups freeze-dried fruit
  • [q:1/2] cup seeds, nuts, or coconut flakes
Directions
  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Put the bananas in a large mixing bowl and smash with a fork. Stir in the apple sauce. Add the oats, salt, honey or maple syrup, and vanilla extract.
  3. Put the freeze dried fruit in a plastic bag and crush with a rolling pin until the largest pieces are about [q:1/4] inch. Stir the crushed fruit into the mixture and let sit for 10 to 30 minutes.
  4. Drop about 2 tablespoons of batter onto the prepared baking sheets for each cookie (I use a # 40 ice cream scoop for this), spacing them about an inch and a half apart. Flatten the cookies and bake 30 to 35 minutes or until browned and fragrant. Let cool on the pans for 10 minutes.
  5. Store cookies in an air tight container at room temperature.
Nutrition Info
167 calories, 1g fat, 49mg Sodium, 457mg Potassium, 33g carbs, [nutrition:5] Vitamin C, [nutrition:2] Iron

Chocolate Refrigerator Cookies

Chocolate Refrigerator Cookies
Number of Servings
48 cookies
Ingredients
  • 21 oz gluten-free bittersweet chocolate chips (at least 60% cacao)
  • 5 tablespoons (about [q:1/3] cup) butter or buttery spread
  • 3 large eggs
  • 1 cup sugar
  • [q:1/2] teaspoon pure vanilla extract
  • [q:1/2] cup sorghum flour*
  • [q:1/4] teaspoon baking soda
  • [q:1/4] teaspoon xanthan gum
  • [q:1/4] teaspoon salt
  • 1 cup finely chopped walnuts
Directions
  1. In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.
  2. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours.
  3. When thoroughly chilled and solid, shape the dough into 2 logs, each [q:1 1/2] inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days. Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3 days or freeze for up to 1 month
  4. When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375°F. Line a 13 by 18 inch baking sheet (not nonstick) with parchment paper. Cut twelve [q:1/2] inch slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet.
  5. Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack. Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with remaining dough.
Nutrition Info
2 cookies: 225 Calories, 3 g Protein, 26 mg Cholesterol, 28 g Carbohydrates, 22 g Total sugars (22 g Added sugars), 2 g Fiber, 14 g Total fat (6 g sat), 49 mg Sodium, [nutrition:1] Magnesium, Phosphorus

Real-Deal Chocolate Chip Cookies

Real-Deal Chocolate Chip Cookies
Prep Time
12 minutes, plus 10 minutes
Number of Servings
12
Ingredients
  • [q:1/4] cup palm oil shortening
  • 1 egg at room temperature
  • [q:1/4] cup coconut crystals
  • 2 Tbsp honey
  • 2 tsp pure vanilla extract
  • [q:1 1/2] cups blanched almond flour
  • 2 Tbsp coconut flour
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp sea salt
  • [q:1/4] cup gluten-free dark-chocolate pieces
  • [q:1/4] cup dairy-free, gluten-free chocolate chips
Directions
  1. Preheat oven to 350 degrees F.
  2. Place the shortening and the egg in a food processor and process for 15 seconds.
  3. Add coconut crystals, honey, and vanilla extract. Process again until combined.
  4. Add flours, baking soda, and salt and process for 30 seconds.
  5. Scrape down the sides and pulse again if necessary to fully incorporate the dry ingredients.
  6. Stir the chocolate in by hand.
  7. Use a large tablespoon to scoop balls of the dough, placing them on a baking sheet lined with parchment paper. Lightly press them down to flatten, making disks about [q:1/2]-inch thick.
  8. Bake for 10 minutes, until the cookies are browned around the edges. Cool on a wire rack.
Nutrition Info
204 Calories, 4 g Protein, 14 mg Cholesterol, 15 g Carbohydrates, 11 g Total sugars (11 g Added sugars), 2 g Fiber, 14 g Total fat (3 g sat), 93 mg Sodium, [nutrition:1] Phosphorus

Chewy Coconut Cookies

Chewy Coconut Cookies
Number of Servings
Serves 16
Ingredients
  • 4 cups (about one 14 oz package) shredded coconut 
  • 1 cup sugar
  • [q:1/2] tsp salt
  • [q:1/4] tsp baking powder
  • [q:1/2] cup unsalted butter (chilled and cut into small pieces)
  • 1 egg
  • 1 tsp vanilla extract
  • [q:1 1/2] cup flour 
Directions
  1. Preheat oven to 350F.
  2. Using a food processor, pulse 3 cups of coconut, sugar, salt, baking powder until the mixture is fine.
  3. Add butter and pulse until mixture has a uniform texture.
  4. Add vanilla and egg and pulse until the dough just barely begins to pull together.
  5. Using a small cookie scoop (or ice-cream) scoop dough into balls and roll in remaining coconut.
  6. Bake for 14 to 18 minutes, or until edges are golden
Nutrition Info
287 Calories, 3 g Protein, 25 mg Cholesterol, 27 g Carbohydrates, 14 g Total sugars (12 g Added sugars), 4 g Fiber, 20 g Total fat (16 g sat), 91 mg Sodium, [nutrition:1] Phosphorus

Raw Cacao Cookies

Raw Cacao Cookies
Prep Time
15 minutes prep + 4 hours soaking
Number of Servings
40 small cookies
Ingredients
  • 1 cup pecans or almonds or sunflower seeds, soaked 4 hours
  • 8 to 10 dates, soaked 1 to 4 hours
  • 2 cup walnuts
  • [q:1/2] cup cacao nibs, optional
Directions
  1. Drain pecans and dates.
  2. Blend all ingredients except cacao nibs in a food processor with an S-blade just until crumbly.
  3. Stir in cacao nibs, if using.
  4. Take a tablespoon of mixture and roll into a small ball. You may flatten this to make it more cookie-like. Refrigerate. These cookies keep well for a long time.
Nutrition Info
2 cookies, made with pecans: 147 Calories, 3 g Protein, 0 mg Cholesterol, 12 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 3 g Fiber, 12 g Total fat (1 g sat), 1 mg Sodium, [nutrition:1] Magnesium, Phosphorus

Gluten-Free Trail Cookies

Gluten-Free Trail Cookies
Ingredients
  • [q:1/2] cup rolled gluten-free oats
  • [q:2 1/2] cups gluten-free all-purpose baking mix
  • [q:1 1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] tsp cinnamon
  • 1 cup coconut oil
  • [q:3/4] cup raw turbinado sugar or coconut sugar
  • [q:1/4] cup maple syrup or honey
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 cups of any trail mix or nuts and dried fruit
Directions
  1. Preheat the oven to 350°F. Grease or cover in parchment paper two cookie sheets.
  2. With a mixer, blend oil, sweeteners, eggs, and vanilla together until fluffy and creamy.
  3. Combine oats, flour, baking soda, salt, and cinnamon and stir into the wet ingredients until well blended.
  4. With a spatula or spoon stir in the trail mix. Mix well.
  5. Scoop about [q:1/4] cup of dough for each cookie, roll into a ball shape and place [q:2 1/2] inches apart on the prepared baking sheet.
  6. Bake cookies for 15–18 minutes, or until lightly brown. Transfer to a wire rack to cool. Store in a sealed container.

Gluten-Free Applesauce Raisin Cookies

Gluten-Free Applesauce Raisin Cookies
Prep Time
25 minutes
Number of Servings
40 cookies
Ingredients
  • [q:1/3] cup oil, plus additional for pan
  • [q:1/2] cup sugar
  • [q:1 1/2] cups brown rice flour
  • 1 egg
  • [q:1/2] cup applesauce
  • [q:1/4] tsp baking soda
  • 1 tsp baking powder
  • [q:1/2] tsp salt
  • [q:3/4] tsp xanthan gum
  • [q:1/2] tsp vanilla extract (optional)
  • [q:1/2] tsp ground cinnamon
  • [q:1/3] cup roughly chopped raisins
Directions
  1. Preheat oven to 350°. Very lightly oil a cookie sheet.
  2. In a medium-size bowl, combine oil and sugar. Beat well. Add flour and beat well. Scrape down sides of mixing bowl at least once during mixing.
  3. Add remaining ingredients and beat well. Continue beating until dough comes together; it will be soft.
  4. Drop rounded teaspoonfuls of dough onto prepared pan. With moistened fingertips, press them to [q:1/4] inch thickness.
  5. Bake cookies for about 10 minutes, until edges begin to brown. Let cool on wire racks before serving.
Nutrition Info
55 Calories, 1 g Protein, 9 g Carbohydrates, 2 g Total fat (1 g mono, 1 g poly), 52 mg Sodium

Fruity Almond Oat Bars

Fruity Almond Oat Bars
Prep Time
15 minutes
Number of Servings
20 bars
Ingredients
  • [q:3/4] cup all-purpose flour
  • [q:1/4] tsp baking soda
  • 1 cup quick-cooking rolled oats
  • [q:1/2] cup packed brown sugar
  • [q:1/4] cup sliced almonds
  • 1 stick, plus 2 Tbsp unsalted butter, cut into cubes
  • [q:3/4] cup of your favorite fruit jam or preserves
Directions
  1. Preheat oven to 375º.
  2. Whisk together flour, baking soda, oats, sugar, and almonds until well combined.
  3. With your fingers, work butter into flour mixture until well combined and mixture resembles coarse crumbs. Set aside [q:1/3] cup of this mixture.
  4. Press remaining flour mixture firmly into the bottom of an 11 by 7 inch baking dish. Spread jam evenly over flour mixture. Sprinkle reserved [q:1/3] cup of flour mixture over jam.
  5. Bake for 20 minutes, or until top is slightly brown. Cool and cut into bars.
Nutrition Info
141 Calories, 2 g Protein, 12 mg Cholesterol, 21 g Carbohydrates, 9 g Total sugars (9 g Added sugars), 1 g Fiber, 6 g Total fat (3 g sat), 21 mg Sodium, [nutrition:1] Phosphorus
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