Hey guys, welcome back to the blog. Today’s recipe is a quick and easy oatmeal cookie recipe made with whole ingredients. They’re a guilt free treat that can be altered just by adding any toppings or flavouring you’d like. You’ll definitely want to make these on the regular, so make sure to save this recipe post.
Ingredients
2 cups fine oats
2 eggs
2 tbsp coconut oil
1 tsp vanilla extract
3 tbsp coconut sugar or xylitol (for a sugar free alternative)
1/4 cup chopped almonds
1/4 cup chopped chocolate (I used Nova’s sugar and dairy free chocolate)
1 tsp baking powder
1 pinch of salt
Instructions
Combine the coconut oil, sugar, vanilla extract and eggs.
Fold in the oats, almonds, chocolate, salt and baking powder.
Scoop out the cookie dough into equal balls and flatten onto a lined baking tray.
Bake at 180°C for 30 mins.
A super quick yet delicious recipe that you can enjoy guilt-free. I like to think of it as an everything cookie where you can add any toppings; nuts, seeds, dried fruit. Definitely try out this one and like if you enjoy it. Thank you for reading and follow for more recipes like this one, xoxo.
Hey guys, today’s recipe is a simple one. Gluten free Ginger cookies! This is the first time I’ve ever tried baking ginger cookies and after experimenting with a few cookie dough types, this is one is ideal for the best flavor. You can easily adapt this recipe to suit your preferences. The best way I can describe this cookie is it has a soft centre and a crumbly texture. If you want a stronger ginger flavour then you can use fresh ginger, but you can use ginger spice for a more subtle flavour.
Ingredients
1/4 cup melted coconut oil
1/3 cup coconut sugar
1 tbsp grated ginger
2 eggs
1 cup oat flour
1 cup almond flour
1 cup corn flour
1tsp cinnamon
Instructions
Preheat oven at 150ºC.
Combine coconut oil, coconut sugar, ginger, and eggs.
Fold in the different flours, cinnamon, and any other spices you’d like.
Avoid over mixing the cookie dough. Allow it to chill for 10-15 mins.
Roll out the cookie dough into even portions, lightly pressing them down.
Bake for 20-25mins or until they harden on the outside.
This recipe was a quickie, let me know if you do try it out down in the comments. Thank you for reading and please like and follow for more, xoxo.
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.
These almond oatmeal cookies are a quick healthy bake and are great for weight loss. They are rather filling which is why this recipe yields about 8 cookies but you can easily double it. They are also lower in calories than my usual cookie recipes because they are made with oat flour rather than regular gluten free flour but feel free to check those out as well. More Cookie recipes here.
INGREDIENTS
2 eggs
1/2 cup coconut sugar / sugar substitute
2 cups oats
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp baking powder
1 tbsp almond flakes + pumpkin seeds
STEPS
Combine eggs, sugar, and spices.
Blend the oats coarsely into oat flour and add the baking powder.
Fold the dry ingredients into the wet.
Form dough balls and spread each one on a baking sheet. Press the almonds and pumpkin seeds into the cookie, you can also add raisins.
Bake for 15 mins at 180°C until golden. Allow to cool down and store in an airtight container.
So that’s the quick recipe for this week. Thank you for reading, please like, share and comment if you’d like to try this recipe out and follow for more quick ideas like this one, xoxo.
Combining my two favourite snacks; banana bread and cookies was one of my best decisions. These cookies are gluten and dairy- free and are pretty easy to make. They are the ultimate guilt-free snack; the flavour of banana bread but with the fun of cookies, while incorporating whole ingredients and superfoods.
INGREDIENTS
3 ripe bananas
1 cup almond flour
1 1/2 cup gf flour
2 eggs
2tbsp coconut oil
1/3 cup coconut sugar/xylitol
1tsp baking powder
1tsp cinnamon
1tsp vanilla extract
2tbsp cacao nibs / dairy-free chocolate chips
STEPS
Mash the bananas and combine the eggs, vanilla, cinnamon, coconut oil and sugar together.
Fold in the baking powder and flour until it forms a sticky dough.
Spoon the batter onto a baking sheet, allowing space between each scoop.
Top with the cacao nibs and bake at 180ºC for 30-35 mins or until the cookies turn golden brown.
I enjoy having these cold, but you can have them however you’d like. Thank you for reading, let me know if you try them out and please like and follow for more recipes like this one.
These are seriously some of the best cookies I have ever made. I’ve mentioned before that I am allergic to nuts, but lately I’ve been experimenting with almond milk and I haven’t had any bad reactions to it, so I decided to try almond flour. Best. Decision, Ever.
These cookie are soft, chewy and taste amazing! The great thing is they are gluten free, dairy free and super healthy. Read below to find out how to make them yourself and if some of the ingredients don’t work out for you, don’t worry I have some substitutes.
Ingredients:
2 cups almond flour
1/4 cup coconut oil
1 egg (or flaxseed egg)
1 tsp cinnamon (optional)
1tsp vanilla extract
1 tsp baking powder
1/4 cup coconut sugar (or maple syrup)
Directions:
Add the almond flour, cinnamon, baking powder and coconut sugar to a bowl and mix well.
Add in the egg, coconut oil, and vanilla and fold the ingredients together using a spatula.
Line a tray with baking paper and use your hands or a spoon to scoop the dough. Tip: the dough will be more sticky and runny that regular dough, so I wet my hands with very little water before rolling and pressing the cookie dough. This prevents it from sticking onto your hands.
Bake them in the oven at 180ºC for around 10 mins (check on them regularly as they do bake fast).
Sprinkle them with some more coconut sugar and cinnamon and enjoy.
This is just the base recipe, I have also tried other variations. You can add raw cocoa powder, vegan chocolate chips or dried fruit to make your own version. Another delicious combination would be lemon zest and ginger. I hope you all enjoy this recipe and do let me know if you try them out.
Ingredients:
mix well.
Health Boss 