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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Living Healthy With Chocolate Ebook!

by Kate on March 2, 2014

living healthy with chocolate

It’s finally here! The first Living Healthy With Chocolate eBook by Adriana! This eBook brings together all in one place over 100 of the top recipes featured on Living Healthy With Chocolate Blog.  The Living Healthy With Chocolate eBook is a compliment to the blog and it provides a more intimate and convenient experience for you to have all of the top recipes right at your fingertips.

Over 100 healthy paleo, gluten-free, grain-free, soy-free, refined sugar-free dessert recipes!  Adriana recently did a guest post on my blog that featured this Coconut Pineapple Bars with Chocolate Macadamia Nut Crust, just one of the many beautiful recipes she has created!  This book looks absolutely beautiful…and it’s chocolate, why wouldn’t you want it!!!

Here’s a peek at a few pages of the book and what type of chocolate recipes you’ll find….beautiful!  Only 24.97 !!!

living healthy with chocolate ebook

Click here for more information, details and to place your order or click the photo above

I know many of you prefer to eat low sugar/low carb, Many if not all of these recipes can be converted to using Swerve.  If a recipe calls for a granulated sweetener such as coconut palm sugar, the exchange is 1:1.  If it calls for honey or maple syrup, you may need to use a bit more Swerve and additional liquid depending on the recipe.  You can certainly ask me for help with this!!!

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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Flourless Peanut Butter Cookies

by Kate on March 1, 2014

Flourless Peanut Butter Cookies Recipe

I randomly made this cookie recipe for my boyfriend when I was recently in Arizona…and I ended up eating just about all of them!!!  I rarely eat peanut butter, prefer almond butter, but dang these were good!!!  I even made another test batch when I came home and added dark chocolate chips, YUM!!!!!!  There’s just something about peanut butter and chocolate that no other nut or seed butter can compare to!  The peanut butter can easily be substituted for any nut or seed butter and I highly suggest adding some chocolate chips!!

I have quite a few Flourless Cookie Recipes including this Chocolate Almond Butter Cookie Recipe that is similar to this recipe.

Recipe: Flourless Peanut Butter Cookies

Makes about 15

Ingredients

  • 1 cup natural peanut butter (I used fresh grind, no added oils)
  • 1/2 cup granulated sweetener, palm sugar or maple sugar (Swerve for no sugar option)*
  • 1 pastured egg
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt (use less if using jarred nut butter that is salted)
  • 1/3-1/2 cup dark chocolate chips (optional)

Instructions

  1. Whisk the egg and vanilla in a mixing bowl
  2. Add the nut butter, sweetener and salt and combine
  3. Fold in chocolate chips (optional)
  4. Roll dough into 1 inch balls and place on a parchment lined cookie sheet
  5. Using a fork, press the dough in both directions to make the criss cross marks
  6. Bake at 350 for 10-12 minutes
  7. Store in an airtight container…if there are even any left!!

Quick notes

*I used about 1/2 cup Swerve and a tbsp of palm sugar.

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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Cracked Pepper Cashew Crackers

by Kate on February 25, 2014

Grain Free Crackered Pepper Cashew Crackers RecipeThe Whole Foods I shop at used to have Cracked Pepper and Sea Salt Cashews in the bulk section…and I loved them!!  Unfortunately you know they were roasted in crappy vegetable oil and would be very easy to make yourself!  They no longer carry them, I could make them or I could get a bit more creative and make a cracker recipe out of cashews in the same flavor.

Let this recipe be a template for you to make any cracker flavor you’d like with any nut you’d like!  I loved the spiciness of the pepper and couldn’t get enough of these!!!  This could easily be turned into a sweet cracker with a touch of sweetener and cinnamon in place of the salt and pepper.  Looking for other grain free cracker ideas, I have a bunch of different recipes for you!

 Recipe: Cracked Pepper Cashew Crackers

Ingredients

  • 2 generous cups raw cashews
  • 1 pastured egg
  • 1 tbsp coconut oil, butter or ghee*
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

Instructions

  1. In a food processor, grind the cashews into a flour. Make sure not to over blend into cashew butter, but you want it as fine as possible
  2. Add in the salt and pepper and pulse to combine
  3. In a mixing bowl, whisk the egg and oil together and stir in the flour mixture until combined
  4. Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top
  5. Roll out to desired thickness, about 1/8 – 1/4 inch
  6. Using a sharp knife or pizza cutter, cut into desired size.  You may want to sprinkle more salt and pepper over the top of dough
  7. Bake at 350 for 12-15 minutes or until a bit brown
  8. Store in an airtight container

Quick notes

*I used expeller pressed coconut oil. Macadamia nut oil would be great here too!

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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Chocolate Strawberry Coconut Bark

by Kate on February 11, 2014

Chocolate Strawberry Coconut Bark Recipe

I’m excited to bring you this fun Valentine’s Day Treat!  I had a bunch of chocolate recipes planned, but truth be told, I didn’t want a bunch of chocolate around!  When it comes to chocolate, I just don’t have any will power…sorry you guys have to pay the price.

How did I get these to look pink and taste like strawberries…with freeze dried strawberries!  Freeze dried is very different than dehydrated, they are hard and like the texture of a Cheeto…not that I have had them lately!  When you blend these in a food processor, you are left with powdered strawberry dust.  You can find many different fruits that have been freeze dried, but strawberries are the lowest sugar fruit (12 grams in the entire bag)and obviously I needed a red fruit.  Raspberries or cranberries would work as well.  I ordered mine form Tropical Traditions, but Whole Foods sells the Organic Freeze Dried Strawberries I used and they also sell Just Strawberries that can be found in their produce section.  I know Trader Joe’s also sells them, but they are not organic and I personally won’t eat berries unless they are organic.  Strawberries are one of the worst in terms of pesticides.

I also use Confectioner’s Swerve in this recipe to add a bit more sweetness…and I have a “sweet” give away from Swerve Sweeteners! I am giving away 3 bags (2 granulated and 1 confectioners of Swerve to 3 lucky winners…that’s 9 free bags of Swerve!!!  To enter this giveaway you must go like Swerve on Facebook and Pinterest and also comment on this blog post.  Please tell us what Kate’s Healthy Cupboard Recipe you want to try if you win the Swerve!  The winners will be selected on Valentine’s Day!!!!

Recipe: Chocolate Strawberry Coconut Bark

Ingredients

Instructions

  1. Place coconut chips in a large mixing bowl and set aside
  2. Combine the cacao butter, butter, coconut cream and coconut milk in a double broiler and melt
  3. Pour the mixture over the coconut and stir to coat completely
  4. Combine the powdered strawberries and sweetener in a large ziploc bag
  5. Pour the coconut into the bag and shake well to coat
  6. Spread out on a parchment lined cookie sheet. You want it in one big pressed down clump so it will stick together as it cools
  7. Place the cookie sheet in the frig to let harden
  8. Melt the chocolate chips in a double broiler and drizzle over the bark once it’s cooled and hard
  9. Place back into the frig to let the chocolate harden
  10. Break into pieces and store in the refrigerator in an airtight container

Variations

I used the cacao butter to give this another element of chocolate flavor. I believe you could try this with coconut oil, but I would maybe reduce the amount by a tablespoon. Cacao butter completely hardens in cold and coconut oil isn’t as hard but should work just fine. I suggest the cacao butter for more flavor!!

Notes

Run the strawberries in your food processor until completely powdered.  A blender like the Vitamix or spice grinder may also work.

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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Sauteed Radishes

by Kate on February 8, 2014

Sauteed Radishes Recipe

How about a savory Valentine’s Recipe!!!  Don”t worry, more chocolate and sweets to come!!! It’s so funny how much more attention my treat recipes get than recipes like these radishes!

I bought the Easter Egg Radishes that are bright pink, red and white for this dish, but the color diminishes a ton when you cook them.  These are so pretty and could be served cold drizzled with a dressing for your Valentine’s Day dinner as an alternative.

radishesI had never tried cooking radishes until today…yum!!  You don’t even have to be a radish fan to like this recipe.  So much of the “spiciness” is removed and they almost taste like little potatoes, maybe that’s because of the butter.  I think radishes would add a lot of flavor to roasted vegetables, so next time you roast a chicken with veggies, add some radishes.  This is an easy recipe and can be seasoned to your liking!  And, as an added bonus, radishes contain nutrients that detoxify and nourish the body!!!

Recipe: Sauteed Radishes

Ingredients

  • 2 bunches of radishes
  • 2-3 tbsp grass-fed butter, ghee or coconut oil
  • 1-2 tsp sage (I used dried)
  • sea salt and pepper to taste

Instructions

  1. Wash and remove the leaves and stems from the radishes. Cut in half or quarters depending on the size of the radishes
  2. Melt the butter over medium high heat in a skillet and toss in the radishes
  3. Let cook for about 6-7 minutes or until soft and browned, stir occasionally
  4. Sprinkle the sage, salt and pepper

Variations

Diced onions and/or garlic would also be good in this recipe.

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 Chocolate Chip Cookies

by Kate on February 6, 2014

Nut Free Chocolate Chip Cookies Recipe

I am very excited to introduce you to Sharon from the blog Paleo Fondue“It means gather at the table for plates of quality food, savor the natural flavors, and indulge in a little dessert! You can have cheese if you want.”  Her site is a must to go check out!  She has a ton of delicious recipes…Bang Bang Shrimp or Chorizo and Green Chili Frittata or how about these awesome looking chocolate chip cookies!  Sharon was nice enough to create this recipe and do a guest post for all of my followers.  Please be sure to check out her site, “like” her on Facebook and follow her on Pinterest so you catch all of her recipes!!!

There are a lot of chocolate chip cookie recipes, I have to wonder what kind of contribution I can do to the classic dessert. Well gluten free, grain free, soy free, dairy free, refined sugar free, and nut free? That’s a lot of things NOT in this cookie. But what it does have is an amazing  warm ooey gooey classic cookie taste.

Nut Free Chocolate Chip Cookies Recipe

It’s a cookie that is classic and I’m weary to diverge too far from an original recipe. Chocolate chip cookies are special to everyone. My grandma used to send me a box filled with an assortment of homemade cookies. There were tons of fancy chocolate ones, pretty sugar dusted ones, and ones with intricate decorations. Still, my most favorite in the box are the traditional chocolate chip cookies.

Nut Free Chocolate Chip Cookies Recipe

So it’s no wonder that I took my time perfecting a grain free version. And it sure took quite a few iterations and human taste testing to meet my mile high expectation.  I’ve had cookie aficionados taste test several versions of this. It was like a panel of foodies eating plates of cookies and debating the ratios of the sugars, the textures, the type of spice. Even my mom says “You can’t taste the ‘Paleo’ in these.” It’s her way of saying these are a badass batch of chocolate chip cookies.Select this line to insert text description of recipe here

Recipe: Nut Free Chocolate Chip Cookies

Ingredients

Instructions

  1. Preheat the oven to 350F.
  2. Whip together the coconut oil, shortening, maple sugar, and coconut sugar on high speed in a large mixing bowl with a whisk attachment until fluffy.
  3. Sift together the tapioca starch, coconut flour, baking powder, cinnamon, and salt.
  4. Add the egg into the mixing bowl and whip until combined.
  5. Add the dry ingredients in three batches, mixing in between each addition.
  6. Fold in the chocolate chips.
  7. Line a baking sheet with a silpat liner or parchment paper.
  8. Scoop about 2 tablespoons worth of cookie dough onto the lined baking sheet.
  9. Bake at 350F for 11-13 minutes.

Variations

You can sub the maple sugar for an equal amount of coconut sugar.

Notes

From Kate: As many of you know, I prefer to use Swerve as my sweetener.  You can simply replace the coconut and maple sugar in these with Swerve.  I would probably still use a tbsp of each just to give a bit of that maple and caramel taste.

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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