Category Archives: Nourishing Cookies

Chocolate Salted Fudge Dreams. (Flourless, Gluten Free)

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Oven 350

In a bowl:

1/2 cup of egg whites (3 large eggs)
1 cup cocoa
1 tsp vanilla
3 TBSP arrowroot (or tapioca, potato starch)
2 1/4 cup sugar (I used coconut sugar)

Put on a cookie sheet. They will expand quite a bit.
Sprinkle with coarse sea salt.
Bake 8-10 minutes.

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Fudgy Flourless cookies, as promised…

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I promised everyone a recipe taken from this Flourless chocolate fudge cookie recipe that did not use confectioners sugar.
I’ve done about six text batches and they’ve all turned out very tasty! The stickiness and their ability to hold together was very different depending on whether I used the whole egg, a clay baking sheet, arrowroot added and the time baked. Some turned out really sticky and ended up as one, big delicious cookie once put in a container together. When baked a little longer, they turned out like the cookie
In the picture.
They are also super simple to make!
So basically I just substituted the confectioners sugar for coconut sugar and 3 tbsp of arrowroot. One batch I use xanthan gum but I really don’t think it is necessary. It was easy to play with, adding mint or dried cherries, cranberries. Maybe you will play with the recipe too and let me know?

Fudgy Flourless Chocolate Cookies:

Oven at 350 degrees

Mix together:

3 egg whites (or 2 whites and 1 whole egg for thicker cookies)
2 1/4 cups coconut sugar (rapadura or sucanat would be great too)
3 TBSP arrowroot
1 cup cocoa (I use the high fat red cocoa)
1/4 tsp sea salt
2 tBSP vanilla
For thicker cookies add 1 tbsp. potato flour and 1 tbsp. potato starch

Drop onto greased parchment paper (never wax!).
These cookies REALLY spread out. So I tried to do 1 inch across blobs with lots of space in between.
Bake at 350 for 10 minutes.
They worked best with waiting until they COMPLETELY cooled. Very hard to do, very hard to do. 🙂

Options, ADD:
-1 tsp espresso powder
-a drop or two of peppermint oil
-dried cherries or other fruit (add after its been dropped onto cookie sheet)
-what can you think of?

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Chaz and Emmett and Brother-Love.

Nourishing lemon-lime melts, no bake.

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Five minute Lemon-Lime Melts:

1 1/2 cups of coconut flakes and/or other solids (chia, hemp, flax, ground nuts)
Dash of sea salt
1/4 cup honey (you can use more or less)
1/2 cup virgin coconut oil
Zest and juice of one lime
Zest and juice of one lemon

Cream coconut oil and honey. I used an electric beater. Add honey.
Add remaining ingredients.
I scraped out lemon and lime to add pulp.
Drop onto cookie sheet and refrigerate. I make them quite small as they are very rich!
Enjoy!

My partners favourite cookies, done raw and nourishing (No-Bake Chocolate Macaroons).

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These chocolate macaroons are amazing, easy to make and super nourishing. The possibilities of flavours for them are endless. As long as you have enough coconut oil to make them harden you can add anything! Try them flavored with raspberry, cherry, huckleberry?

Nourishing chocolate macaroons:

Whisk together until no lumps:

1 cup coconut flakes – (or ground nuts)
1/2 cup other solids – I used hemp, sprouted flax and chia
1/4 cup cocoa
Dash of cinnamon
Dash of sea salt
1 tsp vanilla powder (optional)

Cream (or beat together, depending on room temperature of coconut oil):

1/4 cup butter (from grass fed cow is best)
1/2 cup Virgin Coconut oil
1/4 cup honey
1 tsp vanilla extract or almond extract

Mix all ingredients together. Drop onto cookie sheet, making cookies as big or small as your heart desires. Refrigerate and eat when hard, unless you can’t wait. They are that good.

Amazing Gluten-Free Ginger Cookies (Nourishing and GAPS Friendly)

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This made about 36 cookies!

Ingredients:

1/2 cup of lard (or other fat)
3 cups almond flour (or other nut)
1 TBSP vanilla extract
1/4 tsp baking soda
1- 2 TBSP fresh ginger or powder, use less if it’s powder.
2 TBSP molasses
1 tsp cinnamon

Preheat oven to 350 • F

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Melt 1/2 cup of lard (or coconut oil, butter)

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Meanwhile…
3 cups almond flour, meal or just ground up almonds/nuts
Add 1/4 tsp baking soda and 1-2 TSBP ginger powder and
1 tsp of cinnamon

Mix ‘er up!

Add the 5 TBSP of honey and 1 TBSP
of vanilla and 2 TBSP of molasses, all to melted lard.

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Mix liquid into dry ingredients, and smile.

Drop Tablespoons of batter onto greased cookie sheet (could use parchment paper too) Space them well, as they expand quite a bit.

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Bake for 7-12 minutes at 350 F, until edges are browned lightly.

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*note* the second and third batches turned out thicker. I think it’s because the batter sat for longer.

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