Tag Archives: cookies

Gingersnap cookies

13 Dec

Gingersnap cookies (adapted from Gingersnap Cookies at http://www.primalpalate.com)

  • 1 c. almond flour
  • 1 c. tapioca starch
  • 2 tsp. Baking soda
  • ½ tsp. Sea salt
  • 2 tsp. Ginger
  • 1 tsp. Cinnamon
  • ¼ tsp. Ground allspice
  • ¼ tsp. Ground cardamom
  • ½ c. butter, softened
  • ½ c. coconut sugar
  • ¼ c. maple syrup
  • 1 Tbs. molasses
  • 1 tsp. vanilla extract
  • 1 egg

     

    Blend the dry ingredients (first eight ingredients). Beat the butter, coconut sugar, maple syrup, and molasses together. Add vanilla and an egg. Gradually beat in the dry ingredients. Refrigerate for at least 30 min. Preheat the oven to 350 degrees Fahrenheit. Roll into little balls and bake for about 15 minutes on parchment paper (can roll in cane sugar beforehand).

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Spicy and Crisp Gingerbread Cookies

22 Dec

Spicy and Crisp Gingerbread Cookies (adapted from Extra-Spicy Gingersnaps at http://www.foodnetwork.com)

  • 2 1/2 c. einkorn flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 to 1/2 tsp. nutmeg
  • 1/2 tsp. sea salt
  • 1/4 to 1/2 tsp. spicy paprika or cayenne
  • 8 Tbs. (1 stick) unsalted butter, cut into tiny pieces
  • 1/2 c. coconut sugar
  • 1/2 c. unrefined dried whole cane sugar
  • 1/4 c. honey
  • 1/4 c. molasses
  • 2 egg whites

Preheat the oven to 350 degrees F. Whisk together the dry ingredients (first 8 ingredients). In the Assistent mixer, cream the butter and sugars until smooth using the cake batter whisks. Add in the egg whites one at a time. Gradually add the dry ingredients into the mixer with the wet ingredients. Once batter is uniformly mixed, you can refrigerate the batter for one hour to firm it up or spoon out 1 inch balls onto parchment paper on cookie sheets. The cookies spread out and get much larger, so give them lots of space.

Sprouted flour cookies

20 Dec

Sprouted flour cookies

  • 2 1/4 c. sprouted flour
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1/2 c. coconut oil
  • 1/2 c. butter, softened
  • 1/2 to 1 c. rapadura
  • 1 tsp. vanilla extract
  • 2 large egg
  • 1 1/2 c. carob chips, walnuts, and/or chocolate chips

Combine the flour, baking soda, and salt.  Mix the coconut oil, butter, rapadura, vanilla, and egg in a separate bowl.  Combine the two and add in the chips/nuts.  Bake at 350 degrees for ~9 min.

Kefir spelt cookies

28 Feb

Kefir spelt cookies

  • 1/2 c. kefir
  • 4 Tbs. butter
  • 4 Tbs. coconut oil (or butter if want puffier cookies)
  • 1/4 tsp. sea salt
  • 1 1/2 c. spelt flour
  • 1/4 c. rapadura (whole cane sugar) or sugar of choice
  • 1/4 c. brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 c. dried fruit (currants and cranberries good), chopped
  • 3/4 c. nuts (walnuts or pecans), chopped

Combine the kefir, butter, coconut oil, flour, and salt and leave at room temperature 12-24 hours.  Beat in the sugars, vanilla, and cinnamon until dough is very smooth.  Stir in the dried fruit and walnuts.  Bake at 350 degrees F for 10-12 min.

Arrowroot biscuits

17 Jan

Arrowroot biscuits

Makes about 50 biscuits

  • 1 c. whole wheat flour
  • 1/2 c. arrowroot flour
  • 1/2 c. confectioner’s sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 3 to 4 Tbs. canola oil
  • 2 to 4 Tbs. whole milk or cream

Preheat oven to 350 degrees F.

Mix together the flours, sugar, baking soda, and cream of tartar.  Slowly add in the milk/cream while stirring.  Add enough oil to bring the mixture together and make it rollable (the dough should be slightly crumbly yet holds shape when pinched).  Roll to 1/8th inch thick and cut shapes.  Transfer to a lined baking sheet.  Bake for about 8 min. or until they slightly color.

*Note: Would like to try in a baking dish as a crust with dried figs in between.

Molasses cookies

17 Jan

Gingerbread cookies (from American Wholefoods Cuisine)

serving size about 2 dozen cookies

  • 1/2 c. molasses
  • 1 Tbs. butter, melted and cooled
  • 1/2 tsp. baking soda
  • 1 tsp. hot water
  • 1 1/2 to 2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cardamom
  • 1 3/4 c. flour

Preheat oven to 350 degrees F.

Combine molasses, oil, baking soda dissolved in hot water, ginger, cinnamon, and cardamom.  Add enough flour to make a dough firm enough to roll.

Roll thin on a floured surface and cut into shapes.

Bake on a greased baking sheet (or use parchment paper) for about 10 min.