My 3 current favorite cookie recipe’s!

Chewy Healthy Oatmeal Chocolate Chip Cookies (Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free)  ~ Beaming Baker

Ingredients

Dry Ingredients:

• 2 cups gluten free rolled oats
• 3/4 cup gluten free oat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Wet Ingredients:

• 1/4 cup melted coconut oil
• 1/2 cup unsalted, natural creamy almond butter
• 1/4 cup + 2 tablespoons coconut sugar
• 1/4 cup + 2 tablespoons pure maple syrup
• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons warm water, whisked together, set for 15 minutes)
• 1 teaspoon pure vanilla extract

Add-Ins:

• 1/4 cup vegan chocolate chips ( I use Enjoy Life brand)
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the wet ingredients.
3. In a large bowl, using a rubber spatula, stir together all of the dry ingredients.
4. Pour the wet mixture over the dry mixture. Using the spatula, fold and stir until well mixed. Fold in chocolate chips and walnuts if desired.
5. Using a cookie scoop, scoop and drop cookie dough balls on the prepared cookie sheet, spread evenly apart.
6. Bake for 12-18 minutes. Mine take 16 minutes!~ Allow cookies to cool on the cookie sheet for at least 10 minutes.

You can freeze these babies for up to 1-3 months so it’s sometimes smart to double the recipe!! Some for now…some for later…

 

 

One of my kids faves… I don’t eat peanut butter ~ could substitute cashew butter in this one!!

Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain) ~ Beaming Baker

Ingredients

Dry Ingredients

• 1 1/2 cups gluten free rolled oats
• 1/2 cup gluten free oat flour
• 1/2 cup almond meal
• 1 cup unsweetened coconut flakes or shreds
• 3/4 teaspoon baking soda (aluminum free)
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/3 teaspoon salt

Wet Ingredients

• 1 cup natural, unsalted creamy peanut butter – or cashew butter!
• 1/4 cup melted coconut oil
• 1/2 cup coconut sugar
• 1/4 cup pure maple syrup
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
• 1 teaspoon pure vanilla extract (alcohol free)

Instructions

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a medium bowl, whisk together the dry ingredients.
3. In a large bowl, whisk together the wet ingredients.
4. Add the dry mixture to the wet mixture using a spatula and fold until well incorporated.
5. Using your cookie scoop, drop cookie dough balls onto the cookie sheet. Using a fork, flatten cookies to desired thickness – they will not spread during baking.
6. Bake for 10-14 minutes. Allow to cool completely before removing from cookie sheet!

 

 

These delicious cookies are even great for breakfast!! We almost ALWAYS double this recipe!

Cinnamon Raisin Almond Cookies 

Ingredients

• 1 1/2 cup almond flour
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon baking soda (alum free)
• 2 teaspoon vanilla (alcohol free)
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup raisins
• 1/4 cup sliced almonds

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl combine almond flour, salt, cinnamon and baking soda. Mix to combine.
3. Combine vanilla, maple syrup and coconut oil in a small bowl and mix.
4. Add maple syrup mixture to almond flour mixture and stir well until completely combined.
5. Fold in raisins and sliced almonds.
6. Using your cookie scoop, drop dough evenly (2 inches apart) on baking sheet.
7. Bake 15 minutes. Remove cookies and allow to cool before removing from sheet.

 

 

Cake, Bread and Ice Cream!!

Our family favorite coffee cake! The topping is to-die for!!

Pumpkin Coffee Cake ( Dairy Free, Vegan, Gluten Free, Refined Sugar-Free) ~ Beaming Baker

Ingredients

Streusel

• 3 1/2 tablespoons gluten free oat flour
• 3 1/2 tablespoons coconut oil, melted
• 1/4 cup coconut sugar
• 1/2 cup pecans, chopped
• 1/4 teaspoon ground cinnamon

Wet Ingredients

• 1 cup 100% pure organic pumpkin puree
• 1/4 cup melted coconut oil
• 1/4 cup + 2 tablespoons coconut sugar
• 1/4 cup + 2 tablespoon pure maple syrup
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water whisked together and set for 15 minutes)
• 1 teaspoon pure vanilla extract (alcohol free)

Dry Ingredients

• 2 cups gluten free oat flour
• 1/2 cup almond meal
• 1 teaspoon baking soda (aluminum free)
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg (or use pumpkin pie spice for nutmeg, cinnamon & cloves)
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees. Line an 8 inch or 9 inch square baking pan with parchment paper.
2. Make the streusel: Add streusel ingredients to a small bowl. Using a fork, stir and fold until well incorporated.
3. Make the pumpkin cake: Add all the wet ingredients to a large bowl and whisk until well incorporated.
4. Add the dry ingredients and whisk together until just incorporated making sure no flour patches remain. Batter will be very thick!
5. Pour batter evenly into prepared pan. Using a spatula, spread into an even layer. Sprinkle streusel over pumpkin batter.
6. Bake for 30-40 minutes. Mine took 35 minutes. Test for doneness by sticking a toothpick into the center of the cake. Toothpick will come out clean when done.
7. Allow to cool for 30 minutes before eating… YUMMY!!!

 

 

Moist and Delicious Banana Bread… GOTTA LOVE!!!

Best Moist Chocolate Chip Banana Bread ~ Beaming Baker

Ingredients

Wet Ingredients

• 3 medium, very ripe bananas
• 1/4 cup melted coconut oil
• 1/4 cup pure maple syrup
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water whisked together, set for 15 mins)
• 1 teaspoon pure vanilla extract (alcohol free)

Dry Ingredients

• 1 1/2 cups gluten free oat flour
• 3/4 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (aluminum free)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Add-Ins

• 3/4 cup vegan, dairy free chocolate chips – Mini or Regular  ( I use Enjoy Life brand )

Instructions

1. Preheat oven to 350 degrees. Line an 8 inch loaf pan with parchment paper.
2. Peel bananas and add to a large mixing bowl. Using a sturdy fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
3. Add oat flour, almond meal, baking powder, baking soda, cinnamon and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be a bit thick. Fold in chocolate chips.
4. Pour batter evenly into prepared loaf pan. Smooth batter into an even layer. Optionally you can sprinkle chocolate chips on top and lightly press them into batter.
5. Bake for 60-70 minutes. Test for doneness by sticking a toothpick into the center of the loaf.
6. Allow to cool for 2 hours!

 

 

Just when I thought I couldn’t have ice cream again… this is even better!!!!

Almond Joy Ice Cream (Vegan, Gluten Free, Dairy Free, Paleo)

Ingredients

• 3 medium bananas, sliced and frozen
• 1/2 cup coconut cream
• 1-2 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla or almond extract (alcohol free)
• 1/2 cup unsweetened coconut, shreds or flakes
• 1/3 cup unsalted almonds, chopped or sliced
• 1/4 cup mini vegan chocolate chips – again my fave is Easy Life

Instructions

1. Add bananas to a food processor or Ninja. Blend until crumbly. Add coconut cream, maple syrup and extract, blending until smooth. Scrape down the sides of the blender as needed.
2. Add coconut, almonds and chocolate chips, blending until just incorporated.
3. If you like super soft, melty ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping!

 

The key to my diet is to stay away from anything that causes inflammation… therefore, no white flour, dairy or refined sugar. As you can see there are so many healthy ways around this! Enjoy these yummy treats and leave me a comment after you have tried… I would love to hear from you!!