Cinnamon Cookies
Chocolate Cookies
Chocolate Cookies
Coconut Flour Cookies
Cookie Cutter Cookies
Ginger Cookies
Ginger Cookies
Gingerbread Cookies
Gingersnaps
Snickerdoodle Cookies
Cinnamon Cookies
5 egg whites
3/4 cup sucanat
1 tsp ground cinnamon
Preheat oven to 250. Beat eggs until white and fluffy. Fold in cinnamon and sucanat. Drop cookies on parchment lined cookie sheets. Bake at 250 for 1 hour.
Chocolate Cookies
5 egg whites
3/4 cup sucanat
2 Tbsp Cocoa
1/2 tsp peppermint extract (optional)
Preheat oven to 250. Beat eggs until white and fluffy. Fold in chocolate, mint and sucanat. Drop cookies on parchment lined cookie sheets. Bake at 250 for 1 hour.
Coconut Cookies
I use these in little wafers for communion bread. Or with a thumbprint and jelly for fun Christmas cookies. Or rolled in sucanat and cinnamon for snickerdoodles.
2 c coconut flour (I get it from tropicaltraditions.com)
3/4 c honey
1 1/2 cup orange juice or water (I use oj, but you do end up with an orange flavor)
1/2 c oil
Roll into small balls, press the ball slightly with your finger (otherwise it rolls right off the communion plate). Or press it flat and cut in a checkerboad pattern for rectangle cookies. Cook at 350 on parchment paper for 20 minutes.
Cookie Cutter Cookies
5-7 cups almond flour, firmly packed
1/2 cup softened coconut butter
1 egg
1/2-2/3 cup honey
2 tsp vanilla
1/4 tsp salt
Preheat oven to 350. Cover a cookie sheet with parchment paper. Combine ingredients to make a stiff dough. (I don’t know why, but sometimes I need much more flour to make a stiff dough – sometimes 7-8 cups. Just add till you get a stiff dough, like playdough. Otherwise the cookies will spread out into a shapeless mass. A tasty mass, but not exactly pretty cookies.) Chill overnight or for several hours. Place a ball of dough on parchment, cover with another sheet, roll out to just over 1/4 inch thick. Peel off top layer of paper. Cut out cookie shapes, leaving shapes on paper. Peel off the extra. They don't spread, so make them close together. Bake 6-12 minutes, watching carefully since the edges brown quickly. Cool completely removing from parchment.You can decorate with raisins, dried fruit, nuts or coconut before baking if you wish. We frost with nut butter (we use peanut butter) mixed with a bit of honey. You can decorate after frosting too.
Ginger Cookies
5 egg whites
3/4 cup sucanat
1 tsp ground gingerPreheat oven to 250. Beat eggs until white and fluffy. Fold in ginger and sucanat. Drop cookies on parchment lined cookie sheets. Bake at 250 for 1 hour.
Gingerbread Cookies
7 cups almond flour (split into 5 + 2 cups)
1 tsp baking soda
4 tsp ground ginger
4 tsp ground cinnamon
1/2 tsp salt
1/2 cup coconut oil
1/4 cup sunflower oil
1/2 cup sucanat
1 cup molasses
1 large egg
Preheat oven to 350. In one bowl, combine 5 cups of almond flour, baking soda, ginger, cinnamon and salt. Mix well. In a separate bowl, beat coconut oil, sunflower oil, sucanat and egg at high speed until creamy and smooth (about 2 minutes). Add molassas while beating and beat until well mixed. Slowly add dry mixture to wet mixture, beating until completely mixed. Add last 2 cups of almond flour - coat the mixture and knead the flour into the wet mix. When dough is well mixed but not too sticky, divide into 2 and place on cookie sheets lined with parchment paper. Press out dough into rectangles (roughly 9"x12"). Continually wet hands to keep dough from sticking. It should be about 1/3 inch thick. Wet a knife and cut horizontal and vertical lines to divide into cookies (cookies should be about 2x2"). Bake for 10 minutes, then switch racks and cook 10 more minutes. Let cool completely. Store in a bag with a paper towel to absorb excess moisture.
Gingersnaps
2 egg whites
1/2 cup honey
1 T lemon juice
1 tbsp ground ginger(I use about 2 tbsp of fresh minced ginger, but ground ginger is pretty tasty too)
Preheat oven to 350. Beat egg whites until stiff. Beat in honey, ginger, lemon. Line a cookie sheet with parchment paper. Use a spoon to drop about 1 tbsp of batter on parchment paper for each cookie. I fit about 20 on a standard cookie sheet. I cook two sheets at a time. Cook for 15 minutes at 350. Do not open oven, but turn it off and let cookies stay in oven for 15 more minutes. Cool, peel off parchment, store in fridge (these are best when cold).
Snickerdoodle Cookies (chestnut flour)
2 3/4 c flour, chestnut
2 eggs
1/2 cup coconut oil
1 tsp baking soda
1/2 cup honey
4tbsp sucanat mixed with 2 tsp cinnamon
Cool in fridge. Roll into small balls. Roll balls in a mixture of sucanat and cinnamon. Place on parchment paper. Flatten slightly with fingers or the bottom of a glass. Cook at 350 for 15 min.
Cinnamon Cookies
5 egg whites
3/4 cup sucanat
1 tsp ground cinnamon
Preheat oven to 250. Beat eggs until white and fluffy. Fold in cinnamon and sucanat. Drop cookies on parchment lined cookie sheets. Bake at 250 for 1 hour.
Chocolate Cookies
5 egg whites
3/4 cup sucanat
2 Tbsp Cocoa
1/2 tsp peppermint extract (optional)
Preheat oven to 250. Beat eggs until white and fluffy. Fold in chocolate, mint and sucanat. Drop cookies on parchment lined cookie sheets. Bake at 250 for 1 hour.
Coconut Cookies
I use these in little wafers for communion bread. Or with a thumbprint and jelly for fun Christmas cookies. Or rolled in sucanat and cinnamon for snickerdoodles.
2 c coconut flour (I get it from tropicaltraditions.com)
3/4 c honey
1 1/2 cup orange juice or water (I use oj, but you do end up with an orange flavor)
1/2 c oil
Roll into small balls, press the ball slightly with your finger (otherwise it rolls right off the communion plate). Or press it flat and cut in a checkerboad pattern for rectangle cookies. Cook at 350 on parchment paper for 20 minutes.
Cookie Cutter Cookies
5-7 cups almond flour, firmly packed
1/2 cup softened coconut butter
1 egg
1/2-2/3 cup honey
2 tsp vanilla
1/4 tsp salt
Preheat oven to 350. Cover a cookie sheet with parchment paper. Combine ingredients to make a stiff dough. (I don’t know why, but sometimes I need much more flour to make a stiff dough – sometimes 7-8 cups. Just add till you get a stiff dough, like playdough. Otherwise the cookies will spread out into a shapeless mass. A tasty mass, but not exactly pretty cookies.) Chill overnight or for several hours. Place a ball of dough on parchment, cover with another sheet, roll out to just over 1/4 inch thick. Peel off top layer of paper. Cut out cookie shapes, leaving shapes on paper. Peel off the extra. They don't spread, so make them close together. Bake 6-12 minutes, watching carefully since the edges brown quickly. Cool completely removing from parchment.You can decorate with raisins, dried fruit, nuts or coconut before baking if you wish. We frost with nut butter (we use peanut butter) mixed with a bit of honey. You can decorate after frosting too.
Ginger Cookies
5 egg whites
3/4 cup sucanat
1 tsp ground gingerPreheat oven to 250. Beat eggs until white and fluffy. Fold in ginger and sucanat. Drop cookies on parchment lined cookie sheets. Bake at 250 for 1 hour.
Gingerbread Cookies
7 cups almond flour (split into 5 + 2 cups)
1 tsp baking soda
4 tsp ground ginger
4 tsp ground cinnamon
1/2 tsp salt
1/2 cup coconut oil
1/4 cup sunflower oil
1/2 cup sucanat
1 cup molasses
1 large egg
Preheat oven to 350. In one bowl, combine 5 cups of almond flour, baking soda, ginger, cinnamon and salt. Mix well. In a separate bowl, beat coconut oil, sunflower oil, sucanat and egg at high speed until creamy and smooth (about 2 minutes). Add molassas while beating and beat until well mixed. Slowly add dry mixture to wet mixture, beating until completely mixed. Add last 2 cups of almond flour - coat the mixture and knead the flour into the wet mix. When dough is well mixed but not too sticky, divide into 2 and place on cookie sheets lined with parchment paper. Press out dough into rectangles (roughly 9"x12"). Continually wet hands to keep dough from sticking. It should be about 1/3 inch thick. Wet a knife and cut horizontal and vertical lines to divide into cookies (cookies should be about 2x2"). Bake for 10 minutes, then switch racks and cook 10 more minutes. Let cool completely. Store in a bag with a paper towel to absorb excess moisture.
Gingersnaps
2 egg whites
1/2 cup honey
1 T lemon juice
1 tbsp ground ginger(I use about 2 tbsp of fresh minced ginger, but ground ginger is pretty tasty too)
Preheat oven to 350. Beat egg whites until stiff. Beat in honey, ginger, lemon. Line a cookie sheet with parchment paper. Use a spoon to drop about 1 tbsp of batter on parchment paper for each cookie. I fit about 20 on a standard cookie sheet. I cook two sheets at a time. Cook for 15 minutes at 350. Do not open oven, but turn it off and let cookies stay in oven for 15 more minutes. Cool, peel off parchment, store in fridge (these are best when cold).
Snickerdoodle Cookies (chestnut flour)
2 3/4 c flour, chestnut
2 eggs
1/2 cup coconut oil
1 tsp baking soda
1/2 cup honey
4tbsp sucanat mixed with 2 tsp cinnamon
Cool in fridge. Roll into small balls. Roll balls in a mixture of sucanat and cinnamon. Place on parchment paper. Flatten slightly with fingers or the bottom of a glass. Cook at 350 for 15 min.
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