Dairy Free Peanut Butter Ice Cream Pie

by Kate on July 9, 2014

Dairy Free Peanut Butter Ice Cream Pie Recipe

It has been really hot here in Colorado the past few days, so it’s ice cream season for sure!!  Even though I eat ice cream year round since it’s so easy and delicious to make!  I have the smaller Cuisinart Ice Cream Maker and love it!!!  It has been worth every penny and it’s not even that badly priced!

Fourth of July came around and I was in charge of the dessert.  Since it’s been so hot I wanted to do an ice cream dessert.  I was looking at gluten filled recipes to get some crust inspiration and then it hit me…use my Flourless Peanut Butter Cookie Recipe as the pie crust!!  I chose to add chocolate chips to the recipe to get some more chocolate in there…everything’s better with more chocolate in my world!!  The peanut butter ice cream is simply adding peanut butter to vanilla ice cream.  I’m not going to lie, I actually bought a quart of ice cream from Whole Foods that was full of dairy so I wouldn’t be able to eat dessert! I wanted my treat to be tortilla chips and guacamole instead of this pie!!  I also chose peanut butter since it’s most people’s favorite even though I don’t eat it often.  This will work and be delicious with any nut or seed butter, so feel swap out the peanut butter for the ice cream, the cookie crust and the nut topping!

Dairy Free Peanut Butter Ice Cream Pie
Serves: 8
 
Ingredients
Instructions
  1. Prepare the cookie recipe and spread the dough into a pie dish, pressing up the sides
  2. Bake at 350 for 15-20 minutes. Less time means softer crust
  3. Remove from oven and set aside to cool completely. This can be done the night before and stored in the refrigerator
  4. Prepare the ice cream, but blend in the peanut butter before you run it thru the ice cream maker or freeze it. If you bought the ice cream, blend or stir in the peanut butter.
  5. Scoop the softened ice cream into the pie crust and swirl around. Place it in the freezer to harden
  6. Once the ice cream has hardened, place the chocolate chips in a double broiler to melt. With a spoon, drizzle the chocolate over the pie.
  7. Sprinkle the nuts in the middle or all over the pie
  8. Refreeze until you are ready to serve. You may need to allow it to soften up before cutting into it, but the peanut butter seems to keep it from freezing rock hard
Notes
Any nut or seed butter will work in this recipe!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Brownie Fudge

by Kate on June 26, 2014

Brownie Fudge Recipe

Sometimes you just throw some stuff in a bowl and hope for the best…I got what I was looking for with this one!!  I wanted a fudge, but cooked, so kind of a brownie at the same time.  A fat bomb is what some people may call this since it’s loaded with healthy fats like coconut butter, full fat coconut milk and grass-fed butter!  These are nut free and are best stored in the refrigerator!!

Brownie Fudge
 
Ingredients
  • ¾ cup coconut cream/butter, melted
  • ⅓ cup full fat coconut milk cream (The thick cream on top of a chilled can of coconut milk)
  • 2 tbsp grass-fed butter, melted (coconut oil or ghee would work)
  • 1 pastured egg
  • 2 tsp vanilla extract
  • 5 tbsp cacao powder
  • ¾-1 cup granulated sweetener (I used Swerve for no sugar option)
  • ½ tsp vanilla bean powder, optional
  • ¼ tsp sea salt
  • ¼ tsp baking soda
Instructions
  1. In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
  2. Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
  3. Add in the egg and vanilla extract, beat until combined
  4. Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
  5. Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
  6. Bake at 350 for about 20-25 minutes until edges get brown. The center may seem uncooked, especially in the 6x6 pan, but that's ok
  7. Let the pan cool and then place in the refrigerator to cool completely
  8. These are best stored in the refrigerator
Notes
The easiest way to melt coconut cream/butter is to place the jar in a pot and bring the water to a boil.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Olive Garlic Crackers

by Kate on June 4, 2014

Olive and Garlic Crackers Recipe

I know I post a lot of snacks and treats, but that is what I find the hardest to change when going grain free!  I am such a simple eater when it comes to my meals…protein, vegetable and a healthy fat…that I don’t make new recipes all that often!  I am always looking for something to crunch on or to fill my sweet tooth, so that is where my creativity and time are spent.  My clients seem to have the hardest time with that aspect as well, so snacks and treats are my top priority.  Enjoy these grain free crackers!

Olive Garlic Crackers
 
Ingredients
  • 2 cups almond flour (any brand will work here)
  • ½ cup green olives, diced
  • 1 egg, whisked
  • 1 tbsp grass-fed butter, melted (Ghee
    or coconut oil, MCT oil or Macadamia Nut Oil
  • ¼ tsp or more sea salt
  • ¼ tsp garlic powder
Instructions
  1. Combine flour, salt and garlic in a large mixing bowl and add in the olives
  2. Pour the melted butter and egg over the mixture and stir until combined
  3. Place the dough on a piece of parchment paper with another piece of parchment placed over top
  4. Press the dough dough a bit and then roll it out with a rolling pin until it's about ⅛-1/4 inch thick
  5. Using a pizza cutter or sharp knife, cut the crackers into the desired size
  6. Bake at 350 for 15-20 minutes or until golden on top
  7. Store in an airtight container, glass is my favorite

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Flourless Lemon Cookies

by Kate on May 15, 2014

Flourless Lemon Cookies Recipe

I have been at it again with the coconut butter!!  I am on a mission to create a bunch of goodies that don’t require a bunch of nut flour.  Nothing against nut flour, but I am trying to limit nut consumption and give people options.  Coconut Creme or Butter is a great alternative to using nut flours and butters.  The fiber in it helps bind and hold baked goods together.  I’m guessing this recipe could be made without the cashew butter and with a full cup of coconut butter.  The cashew butter helps bind and doesn’t melt like the coconut butter does and I felt I needed something to help absorb some of the lemon juice.  Feel free to try it and let us all know how it goes!!

Lemon is one of my favorite flavors and it pairs well with coconut butter.  These cookies almost melt in your mouth!  I have a couple other cookie recipes similar to these Flourless Lemon Cookies that use coconut butter.  Check out my Flourless Chocolate Chip Cookies and my Flourless Nut-Free Snickerdoodle Recipe.  Sorry I can’t get my link option to work, but both of these cookies were recent posts, so just scroll down the main page of my website!

Flourless Lemon Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup coconut creme, softened*
  • ¼ cup cashew butter (I prefer fresh grind, jarred has added oils)
  • ⅔ - ¾ cup granulated sweetener (I used Swerve for no sugar option)
  • 1 egg
  • ¼ cup FRESH lemon juice, strained (about 1 lemon)
  • 1 tbsp grated lemon peel
  • 1 tsp baking powder (gluten and corn free)
  • dash of sea salt
Instructions
  1. Place the softened coconut creme in a food processor and pulse until smooth
  2. Add in the remaining ingredients and process until combined and lemon peel has disappeared
  3. Depending on how soft your coconut creme was, you may need to place the dough in the refrigerator for a few minutes to harden
  4. Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.
  5. Bake at 350 for about 10-12 minutes or until slightly brown around edges
  6. Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack
  7. Store in an airtight container and refrigerate if you prefer a harder cookie.
Notes
*To soften the coconut butter, place the open jar in a sauce pan of simmering water. Most brands have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Kombucha and Kefir Jello

by Kate on May 6, 2014

Kombucha and Kefir Jello Recipe

We all know the benefits of Kombucha, Kefir and Gelatin, so why not combine them all!!  These jello cubes or gummies are full of probiotics and some protein from the gelatin along with many other benefits of the gelatin.  I love both kombucha and kefir, but prefer to drink Kevita Kefir since it is lower in sugar and made from coconut water.  If you have not tried Kevita, I highly suggest you do!!  It’s not as carbonated as kombucha, but still delicious and refreshing.  They just came out with new flavors including Tangerine, my favorite!!  My other favorite is the Lemon Cayenne, but they are all good!  If you are struggling with candida, I highly recommend you stay away from most kombuchas, as they do have some added sugar.

Kombucha and Kefir Jello
 
Ingredients
  • 1 bottle (about 15 ounces) Kombucha or Kefir
  • 3 tbsp grass-fed gelatin, I prefer Great Lakes Gelatin
  • Sweetener of choice (optional, I used 1 teaspoon of Swerve)
  • ¾ cup water, divided into ¼ and ½ cup
Instructions
  1. Bring ½ cup water to a boil
  2. Sprinkle the gelatin in the bottom of a mixing bowl and pour the ¼ cup water over it entirely to soften
  3. Once the water is BOILING, pour it over the gelatin as you stir it. Stir until all of the clumps are gone. You may need to mash some of the clumps, but it will all dissolve.
  4. Add the sweetener, stir and let the gelatin cool for a couple minutes. Don't wait too long or it will start to harden!
  5. Slowly add the kombucha or kefir stirring the entire time, it may fizz a little
  6. Pour into a mold or a 6x6, 8x8 or loaf pan depending on how thick you want the jello
  7. Place in refrigerator to set up
  8. Cut into desired size and serve
Notes
*If you want a more gummy type texture, add a couple more tablespoons of gelatin. You may need to increase the amount of boiling water to dissolve it all.

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.  If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Dairy Free Lemon Gelato

by Kate on April 22, 2014

Dairy Free Lemon Gelato Recipe

I absolutely love all things lemon…even this gelato in the middle of winter!  I made this recipe months ago but decided to wait for some warmer weather to share it with you!  If you love lemon and low carb desserts, make sure to head over to All Day I Dream About Food’s Luscious Low Carb Lemon Desserts Round Up!!  Even if you aren’t a lemon lover, check out Carolyn’s website anyway!  She has a ton of amazing looking dishes and desserts…and she loves Swerve as much as I do so her treats are low to no sugar!!

5.0 from 1 reviews
Dairy Free Lemon Gelato
Serves: 4
 
Ingredients
  • 1 can full fat coconut milk
  • 1 cup non-dairy milk
  • 4 egg yolks
  • ½-3/4 cup granulated sweetener ( I used Swerve for no sugar option)
  • ¾ cup fresh lemon juice (2-3 lemons)
  • 2 heaping tbsp grated lemon peel
Instructions
  1. Whisk the egg yolks and set aside
  2. Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer
  3. Once the milk is simmering, reduce the heat to low
  4. Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time
  5. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time
  6. Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon
  7. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel
  8. Place in the fridge or freezer to cool
  9. Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the ziploc method*
Notes
*I haven't tried this, but you simply pour the mixture into a ziploc and freeze. When you are ready to serve the Gelato, place the frozen mixture into a blender and blend until smooth!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.  If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Coconut Curry Cauliflower Recipe

I’m taking roasted cauliflower to a whole different level!  Instead of using an oil or butter to roast the cauliflower, I decided to use full fat coconut milk for the fat and for flavor.  I also used Organic Buddha Shake Curry Mix from Red Ape Cinnamon company for the curry powder.  To read more about Red Ape Cinnamon and enter to win a bunch of their awesome cinnamon and spices, including the curry mix I used, head over to my previous post.  While you’re there, check out the delicious Flourless Snickerdoodle Cookie Recipe if you haven’t yet!!

Recipe: Coconut Curry Cauliflower

Ingredients

Instructions

  1. Whisk together the coconut milk and curry powder in a bowl
  2. Place 1/3 of the cauliflower pieces in the milk mixture and coat.
  3. Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt
  4. Bake at 425 for about 25 minutes or until the cauliflower starts to brown
  5. Serve hot

Quick notes

*Use a milk that tends to be thicker so it doesn’t completely run off the cauliflower. I prefer Whole Foods brand or Thai Kitchen in the red and black can.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Flourless Nut Free Snickerdoodle Cookies

by Kate on March 24, 2014

Flourless Nut Free Snickerdoodle Cookies Recipe

So excited to share this nut-free, dairy free and starch free cookie recipe and to introduce you to Red Ape Cinnamon!  I randomly came across this company and was so thrilled I did!  They have an organic cinnamon that is sustainably harvested that is slowly ground to sweet, fragrant perfection. If it’s good enough for some of the most discerning chefs, it must be good enough for us!  For any of you that have been to Portland, you know of the famous Salt & Straw and Scoop Shop Ice Cream shops.  They use Red Ape Cinnamon in their Snickerdoodle ice cream….yum!!!  Why Red Ape…5% of the profits from their cinnamon products go to protecting orangutans and their habitat.  A portion of the funds also go towards adopting orangutans.  So not only are their products fantastic, but they are also doing great things for the environment!

Cinnamon has many health benefits including decreasing blood sugar levels, but not all cinnamon is created equal!  I actually just heard something this morning that cheaper cinnamon like the brand you buy in huge containers at Costco, usually aren’t made completely of cinnamon!  Yes it may taste good from the cinnamon flavor they add, but you certainly aren’t getting the health benefits!  Besides the amazing taste of Red Ape Cinnamon, another bonus is that you don’t need very much to add incredible flavor.

You can read more about Red Ape Cinnamon and how it came to be on their website.  It is not just cinnamon, they have a variety of awesome and unique spice blends that all include cinnamon.  I used their Premium Ground Cinnamon and their Cinnamon Sugar Shake in this cookie recipe.  Stay tuned later this week for a savory recipe using another one of their spice blends!  And……one of you lucky readers is going to win a jar of each of their products!!!  Comment on this post or on Kate’s Healthy Cupboard Facebook where the recipe has been posted and let us know what product you can’t wait to try from Red Ape Cinnamon!!!  Please go like Red Ape Cinnamon on Facebook, follow them on Pinterest and check out their website for more cinnamon recipes.  I will randomly select a winner on Monday, March 31st!  You will have two chances to win, comment on this post and on the upcoming savory post later this week!!

If you have been grain free for a while, you know it’s hard to replicate glutinous dessert recipes exactly.  Almond flour does a pretty good job and so does adding some starch, but I am really trying to create some nut free, low carb options for people.  This Snickerdoodle Recipe will definitely cure your sweet tooth, they almost melt in your mouth from the coconut butter…Enjoy!

 

Recipe: Flourless Nut Free Snickerdoodle Cookies

Ingredients

Makes about 12

  • 1 cup coconut creme/butter*, softened
  • 1 egg
  • 1/2 cup granulated sweetener (I used Swerve for no sugar option)
  • 2 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder (gluten and corn free)
  • 1/4 tsp sea salt

Cinnamon Coating**:

Quick Notes:

*I order coconut creme from Tropical Traditions or you can usually find the Artisana Brand at Whole Foods or other natural grocery stores. The top layer is coconut oil, so you may need to scrape that off to get to the creme, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.
**You can use any combo of cinnamon and sugar in a 1:1 ratio but use a bit more sugar than cinnamon)

Instructions

  1. In a mixing bowl or food processor, combine the coconut butter/creme, egg (whisked if using a bowl) and vanilla
  2. Add the soda, powder and salt, mix well.  Make sure no clumps remain in dough
  3. In a small bowl, combine the cinnamon and sugar mixture
  4. Roll the dough into one inch or larger dough balls. If batter is too runny from the coconut creme, place it in the frig for a few minutes to harden
  5. Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball
  6. Place the balls on a parchment lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft
  7. Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies
  8. Bake at 350 for about 12 minutes
  9. Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot
  10. Place on a cooling rack to finish setting up

If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.  If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Nut Free Fudge Brownies

by Kate on March 20, 2014

Grain & Nut Free Fudge Brownies

Are you a fudgy brownie or cake-like brownie person?  I am definitely a fudgy type…I’d eat cake if I wanted cake!  This brownie recipe is so dense and fudge like, they almost melt in your mouth! I debated whether I call this recipe brownie fudge or fudge brownies..either way, they are delicious!

I am trying to create recipes that are nut free or lower in nuts.  I think almond flour works great in baked goods, but I want to make something that everyone can have.  Some may say tapioca or arrowroot makes these too high in carbs, not so fast!  The 1/4 cup of flour is adds 25 carbs and unless you eat the entire pan, that’s not much per serving!  I also used Swerve to keep the sugar very low.  If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.

Recipe: Grain & Nut Free Brownies

Ingredients

  • 1/4 cup tapioca flour/starch (arrowroot should work, tapioca tends to be a tad bit sweeter)
  • 1/3 cup cacao or cocoa powder
  • 1 cup granulated sweetener ( I used Swerve for no sugar option plus a tbsp coconut palm sugar)
  • 6 tbsp grass-fed butter (see dairy free option below)*
  • 2 oz 100% cacao (4 squares)
  • 3 pastured eggs
  • 2 tbsp full fat coconut milk
  • 1 tbsp vanilla extract
  • 1/2 tsp sea salt

Instructions

  1. Melt the chocolate squares, butter and coconut milk in a double broiler
  2. Whisk the eggs and vanilla in a small bowl and set aside
  3. In a large mixing bowl combine the tapioca flour, cacao powder, sweetener and salt
  4. Add the egg mixture to the flour mixture and stir a couple times, doesn’t need to be combined well
  5. Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined
  6. Pour batter into an 8×8 greased baking dish
  7. Bake at 350 for 25-30 minutes
  8. Store in an airtight container

Quick Notes:

*I haven’t tried this with coconut oil, but it should work.  I would only do about 5 tbsp of oil.

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao.  I wanted to make these dairy free and sugar free or I would have used my favorite chocolate chips.  You may need to reduce the amount of sweetener.

 

 

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

If you love chocolate as much as I do, check out this amazing Ebook from Living Healthy With Chocolate!  Adriana has done an awesome job with her creations and photography!  All of the recipes are grain, soy, dairy, refined sugar free!

 

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Flourless Chocolate Chip Cookies

by Kate on March 12, 2014

Flourless Chocolate Chip Cookies Recipe - Kate's Healthy Cupboard

I am a firm believer that you can’t have too many Chocolate Chip Cookie Recipes, in fact, I have another one in my pending files!  This flourless cookie recipe isn’t the exact texture of your traditional chocolate chip cookie, but it sure is good!!

I love almond flour, but I am trying to reduce the amount of it I use and eat.  I can’t just eat one cookie, so it’s easy for me to get waaaay too many almonds at one time when I make baked goods with almond flour.  I am doing a lot with coconut, not necessarily coconut flour, it’s not my favorite, weird taste to me!  You may be thinking coconut has a bunch of fat too so how is that any different?  It’s way different!  Coconut contains medium chained triglycerides as it’s main source of fat and is shuttled to the liver for immediate energy, it doesn’t get stored as fat.  Almonds are a great source of Omega 6′s and some 3′s, but really they are high in 6′s and we don’t want to create an imbalance of 6′s to 3′s in our body.  Omega 6′s are pro-inflammatory in the body while 3′s are anti-inflammatory.  We already get enough 6′s in our diet, so it’s best to eliminate where you can in my opinion.

With that said, this recipe does include raw cashew butter, but half a cup of it is far different than the 2 cups of almond flour typically found in chocolate chip cookie recipes.  I have a couple other recipes including this egg-free Chocolate Chip Cookie Recipe (I need to try this with Swerve in place of the honey to make them lower in sugar, I bet it will make them crunchier!!) and this Almond Butter Chocolate Chip Cookies Recipe.

Recipe: Flourless Chocolate Chip Cookies

Ingredients

  • 1/2 cup cashew butter (I used raw self grind from Whole Foods)
  • 1/2 cup coconut creme, softened*
  • 1 pastured egg
  • 1/2 cup granulated sweetener (I used Swerve for no sugar option)
  • 1/4 tsp sea salt
  • 1 tbsp vanilla extract
  • 1/3-1/2 cup dark chocolate chips (use Enjoy Life’s Chocolate Chips for dairy free option)

Instructions

  1. Whisk the egg and vanilla in a mixing bowl
  2. Add in the cashew butter, coconut creme, sweetener, and salt, combine
  3. Fold in the chocolate chips
  4. Roll the dough into balls in desired size cookie and place on a parchment lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don’t spread, so size accordingly
  5. Bake at 350 for about 12 minutes or until edges begin to brown
  6. Remove and place on a cooling rack and allow cookies to cool and harden up
  7. Store in an airtight container, I prefer glass jars

Quick notes

*I order coconut creme from Tropical Traditions or you can usually find the Artisana Brand at Whole Foods or other natural grocery stores. The top layer is coconut oil, so you may need to scrape that off to get to the creme, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations

You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.  If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

If you love chocolate as much as I do, check out this amazing Ebook from Living Healthy With Chocolate!  Adriana has done an awesome job with her creations and photography!  All of the recipes are grain, soy, dairy, refined sugar free!

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