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    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

     

    Hey, friends! Happy October!

    We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar. 

    If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires! 

     

    Inspired by Wholesomelicious 

    Makes 15 cookies

    Ingredients: 

    3 cups Guiltless Superfood Flour 

    1/2 tsp baking powder 

    1/4 tsp sea salt 

    11/2 tsp pumpkin pie spice

    3 tbs coconut oil (soft but not melted)

    1/2 c pumpkin puree 

    1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) 

    Cookie Topping

    3 tbs coconut sugar

    2 tbs cinnamon 

     

    Directions: 

    1. Preheat the oven to 350.

    2. In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.

    3. In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.

    4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).

    5. In a small bowl, mix cinnamon and coconut sugar.

    6. Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

    7. Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.

    8. Cool completely on the cookie sheet.

    9. Enjoy!

     

    Maple Cinnamon Meringue Cookies

    These delicious cookies Maple Cinnamon Meringue Cookies taste like little maple crystalized marshmallows. They melt in your mouth and are so fun to make and serve! 

    Yield: 12 large or 24 smaller meringues

    Ingredients:
    4 large egg whites
    1 cup maple syrup
    1/4 teaspoon cream of tartar
    1/4 teaspoon sea salt
    1 teaspoon cinnamon, plus more for dusting
    1/2 cup almonds, toasted and coarsely chopped
    Sea salt for sprinkling


    Directions:
    Preheat oven to 200 degrees. Line two baking sheets with parchment paper; set aside. In a saucepan, bring 1 to 2 inches water to a simmer.

    In a mixer bowl combine egg whites, maple syrup, cream of tartar, salt and set over pot of simmering water; stirring until mixture is warm, about 2 to 3 minutes.

    Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should be firm and glossy and keep its shape.

    Gently fold in cinnamon powder with a spatula.

    Drop meringue mixture with two tablespoons in generous amounts onto prepared baking sheets, spacing about 1 inch apart or transfer the meringue to a piping bag fitted with a pastry tip and pipe onto baking sheet. Top each mound with chopped toasted almonds and dust with additional cinnamon. Sprinkle tops of meringues with a pinch of sea salt.

    Bake until dry, about 1 ½ to 2 hours rotating the sheets half way through.

    Turn oven off and cool completely on baking sheets inside oven. (You can leave them in the oven overnight)

    Meringues can be stored in an airtight container at room temperature up to a week.

    Flourless Chocolate Cake

    One of my favorite desserts on the planet is this flourless chocolate cake. It's rich, moist, dense, chocolatey and delicious. 

    Ingredients:
    1 cup (2 sticks) Unsalted Butter (cut into pieces, plus more for the pan)
    1/4 cup Heavy Cream (plus more for whipped topping)
    8 ounces Unsweetened Chocolate (chopped)

    1/4 cup Unsweetened Cocoa Powder (plus more for the pan)
    5 Large Eggs
    1 cup & 3 Tbs. Xylitol (Xylitol or Stevia for Baking)
    [add more or less sweetener to taste - unsweetened chocolate is bitter}


    Directions:
    Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.

    In a medium saucepan, heat the butter with the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

    In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.

    Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.

    Serve with whipped Heavy Cream and Raspberries or Strawberries

    Honey Coconut Macaroons

    These Honey Coconut Macaroons are so delicious and so fun to make! They are great for holiday gifts and gatherings! Since the coconut can be dry, if your finished cookie feels a little dry, add one more egg white. 

    Ingredients:

    For the Cocoa Chocolate Sauce:
    1/2 cup Coconut Milk (or Coconut Cream for a thicker sauce)
    1/4 cup Honey
    1/3 cup Cocoa Powder
    2 Tbs. Butter (room temperature)
    1/2 tsp. Vanilla Extract
    Fine Sea Salt

    For the Macaroons:
    2 large egg whites
    1/4 cup Honey
    1/2 tsp. Vanilla Extract
    2 1/4 cups Unsweetened Shredded Coconut
    Fine Sea Salt


    Directions:

    Make the Macaroons:

    Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with parchment paper. Stir together egg whites, honey, vanilla, and a pinch of sea salt until combined. Stir in coconut until completely moistened.

    Roll coconut mixture into small balls between your hands, then place about 2 inches apart onto baking sheet. Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.

    Make the Chocolate Sauce:

    Heat the coconut milk in a small heavy saucepan over low heat until just simmering.

    Meanwhile stir the honey and cocoa powder in a bowl. Gradually stir in the hot coconut milk, stirring constantly until the mixture is shiny and smooth. Stir in the butter one Tablespoon at a time until completely incorporated. Stir in the vanilla and sea salt.

    Sauce may be made ahead and kept in the fridge for up to a week.

    Serve as a dipping sauce or drizzle over macaroons.