Lemon Olive Oil Cookies

Hey guys, it’s been a hot minute! But, I’ve got a good one for you. Lemon olive oil Cookies! So, it was the end of the week and I didn’t have that many ingredients left but I still wanted to bake something sweet and easy. Then it hit me, I’ve been seeing olive oil cookies all over my for you page and I finally decided to give them a try. They always looked so good, soft on the inside with a crinkle outside and they’re dairy free. But these cookies have a twist, they’re not only dairy free, they are also gluten and sugar free. I also added lemon because it pairs great and really enhances the flavour. If you want you can drizzle them with icing or sprinkle on some white sugar. I went with flaky sea salt, my go-to for all my cookies, because I like the added kick of salt. So, let’s get into it.

Ingredients

1/4 cup olive oil
1 egg
1 cup gluten free flour (I used freee gluten free flour)
2 tbsp sugar free brown sugar (I used Truvia soft brown sugar)
3tbsp sugar free white sugar (I used Truvia’s white sugar)
1/4 tsp baking powder
1/2 tsp flaky salt
lemon zest
1 tbsp lemon juice

Directions

Add the olive oil and sugar to a bowl and whisk until well combined.
Add the lemon juice and zest and give it a quick mix.
Sift in the flour and baking powder. This is an important step to get rid of any lumps and avoid over-mixing.
Use a spatula to fold in the flour gently.
Line a tray with baking paper, scoop out the dough evenly into balls and flatten them slightly on the lined tray.
Bake at 160ºC (with fan) for 20 mins.
Allow to cool and sprinkle with some flaky salt.

There you have it! If you try these out, let me know what you think down in the comments. This is a great recipe to try out because you most likely already have these ingredients in your kitchen. I hope you enjoy this one and come back for more gluten and dairy free recipes, xoxo.

Gluten Free Matcha Cookies

Matcha Recipes, recipes

Hey guys, welcome back to the blog! Today’s recipe is a matcha coconut cookie with almonds. I’ve been on a matcha craze lately so I thought why not add it to my cookies. I chose to pair the flavour of matcha with coconut which balanced it perfectly. These cookies ended up being thick and moist with a lightly sweet flavour. You might think matcha doesn’t belong in cookies but you’ll find its flavour works great in baked goods and even if you hate matcha, I’m pretty sure you’re going to love these matcha cookies.

What is Matcha?

Matcha is simply grounded green tea leaves that have been used most commonly in traditional Japanese tea ceremonies. It’s popularity on social media has risen considerably in recent years for its health benefits and also for its aesthetic. But, there is more to matcha than just its pretty green colour, it has a number of health benefits, including improving your metabolism, calming the body, lowering blood sugar, and it is packed with antioxidants. If you want to know how to get the best out of matcha, check out my matcha latte recipe here.

Baking With Matcha

Matcha is a versatile superfood and it’s fun to incorporate it in different ways. When baking with matcha, it’s best to use fine grade matcha for that earthy flavour and vibrant colour. To incorporate it better, you can choose to sift the matcha powder into your dry ingredients. Since matcha is slightly bitter, it needs sweetness to balance it out. It’s used in many recipes, from matcha brownies to matcha bread. Here is what you’ll need to make the best matcha cookies.

Ingredients

1/4 cup xylitol or coconut sugar
2 tbsp coconut oil
3 eggs
1 tsp vanilla extract (or any flavour extract)
1/2 cup almond flour
1 cup gf all purpose flour
1 tbsp matcha
1/4 cup shredded coconut + 1 tbsp
1/4 cup flaked almonds + 1 tbsp
1 tbsp almond milk (or any plant-based milk)

Step 1: Whisk the coconut oil and sugar together until well incorporated. Mix in the flavour extract and eggs, ensuring the sugar is dissolved. It’s best to allow all your ingredients to come to room temperature.

Step 2: Fold in the different flours, matcha, salt, and baking powder until you get a smooth thick cookie batter, add a tablespoon of milk if the dough is too dry. Mix in the coconut and almond flakes.

Step 3: Chill the cookie dough for 10-15mins, then scoop out the cookie dough onto a lined baking tray. Sprinkle with more coconut and almond flakes before baking at 180ºC for 20-25 mins or until slightly browned on the edges.

They are best served warm and can be stored in the fridge for up to a week or frozen for longer storage. It’s taken some time to perfect baking with matcha but this recipe definitely makes it worth it. I hope you try it out and like and follow for more recipes, xoxo.

The Best Healthy Chocolate Chip Cookies Recipe

recipes

Hey guys, welcome back to the blog! It’s been a hot minute since I’ve baked some healthy cookies so to get back into it, I tried a new gluten, dairy, and sugar free chocolate chip recipe. I tried this recipe a couple of times to make sure it is foolproof and if you want a chewy, crisp cookie then this is the recipe for you. This recipe yields about 9 servings but you can easily halve or double it. They also store really well in the fridge, and they have a more soft, crumbly texture when warm.

Gluten Free Flours

The type of flour you use significantly impacts the texture of your cookie, for this recipe I used self-raising gluten free flour from Freee Farm, but you can also use any gluten free all purpose flour blend. I like using a pre-made flour mix to simplify the recipe rather than mixing different flours to achieve the right consistency. However, for this recipe I would avoid bean flour or coconut flour, which could change the taste and texture of the cookie.

Sugar Substitute

For this recipe, I used a sugar free stevia/erythritol brown sugar from Truvia. I would recommend brown sugar for this recipe rather than white sugar blends because it gives the cookie that soft texture in the middle. If you want to substitute the brown sugar, coconut sugar should also work well.

Making it dairy free

If you want a dairy free recipe, you can use coconut oil like I did. If not, you can use traditional butter. I have not tried vegan butter with this recipe, but it should work as well. Your cookies need a source of fat to stay soft and chewy, if you skip it you risk having a dry and crumbly cookie.

Tips

Allow all your ingredients to come to room temp to prevent the coconut oil from solidifying.
Do not overman the dough.
You can chill the dough for 15mins before baking so that the cookie expands while the fat melts when baking.
Avoid flattening the cookie dough balls, they should spread out when baking, otherwise they’ll just melt into one big puddle.

Ingredients

1/4 cup coconut oil
1/2 sugar substitute (I used Truvia Brown Sugar)
1 tsp vanilla extract
A pinch of salt
2 eggs
2 cups gluten free flour
1/4 cup dairy free chocolate chips

Instructions

Preheat the oven at 150ºC.
Whisk coconut oil and brown sugar until well combined.
Add in the vanilla, salt, and eggs.
Gently fold in the gluten free flour until it forms a sticky dough.
Fold in the chocolate chips and chill the dough.
Roll out cookie dough balls on a tray lined with baking paper, ensuring each one has enough room.
Bake at 180ºC for 15-20 mins or until they turn golden.
Allow them to cool on a rack and store in an airtight container.

There you have it! My favourite chocolate chip cookie recipe. I hope you try this one out and find more recipes you’ll enjoy. Please like and follow for more gluten free recipes. Thank you for reading xoxo.