Tag Archives: Cookies

Almond Butter Cookies

Almond Butter Cookies

Ingredients
1 and 1/4 cup almond flour
1 cup sugar equivalent (I love Stevia)
1/4 cup butter, at room temperature
2 large eggs
1/2 tablespoon vanillaDirections
Pre-heat oven to 350 degrees F.

Line baking sheets with parchment paper or use a non-stick baking mat.

Set the almond flour aside and blend in the room temperature butter in small chunks. Add in the eggs and vanilla until well incorporated.

Form the dough into 1-inch balls on a cookie sheet and and flatten them out.  I like to poke holes and shape them like traditional butter cookies. If you are using crystallized stevia, sprinkle some on top.

Bake for 8 to 10 minutes or until golden brown on the top.

Allow the cookies to cool before removing.

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Coconut Lace Cookies with Berries

Lace Cookies with BerriesThis cookie is so simple to make, it is so elegant and has a great crisp and light flavor. I have to say, it is pretty amazing.

Cookie Ingredients
1/2 cup sifted almond flour
1/2 cup coconut flour
1/4 cup unsweetened coconut flakes
1/2 teaspoon cinnamon
1/8 tsp nutmeg
1/4 teaspoon baking powder
Pinch of salt
1/4 cup coconut oil
2 tablespoons heavy cream
2 tablespoons butter, room temperature
1/2 cup equivalence of stevia
1 teaspoon vanilla extract
Cookie Directions
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.In a bowl combine together the dry ingredients (almond flour, coconut flour, coconut flakes, cinnamon, nutmeg, baking powder and salt.) I like a smooth cookie so I will run the dry mixture through my food processor, you don’t have to do this.

In another bowl combine together the wet ingredients (coconut oil, cream, butter, stevia and vanilla. Mix with a hand-mixer until everything has been incorporated together.

Add the dry mixture in three installments and blend into the wet mixture.
Using a 3/4 teaspoon measuring spoon, drop the batter onto the baking sheet. Try to go for consistency in shape, do not overcrowd the sheets. There should only be 12 per sheet. Keep in mind that the batter will spread as it bakes making a thin cookie, so keep this in mind.
Bake for 8-10 minutes.Check frequently because they burn quickly!!!
Allow them to cool for 2-3 minutes so they harden enough so you can transfer them to a wire rack to finish cooling.
Dessert Ingredients
14 cookies
2 cups of mixed berries
1 cup whipped cream
Dessert Directions
This makes 4 desserts.Place a cookie on the bottom of the plate, cover with a little whip cream and place berries on top, continue this with 3 more layers.

Low-Carb Coconut Madeleines

I was experimenting with my madeleine recipe and made coconut madeleines. Yes, these have been perfected!Madeleine Cookies I started experimenting further and made a low-carb version that takes the coconut flavor to a new level!

This recipe makes 24 light and delicious madeleine cookies.

Ingredients
2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar substitute (I love liquid stevia)
1 1/2 teaspoons coconut extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut flour, put this through the food processor to get it as fine as possible
1/2 cup shredded coconut
10 tablespoons unsalted butter, melted and cooled

Directions
Preheat oven to 375°F Generously butter and flour the madeleine pans with some extra coconut flour.

Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the coconut extract, lemon zest, baking powder and salt.

Slowly add in the flour and then the coconut, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.

Spoon the batter into the pan leaving a little room from the top for the batter to rise.

Bake for 16-20 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.

Store in a air-tight container but they won’t last long.

To make them extra special, melt 16 ounces of chocolate in the microwave and dip the cookies in them.

Coconut Madeleine Cookies

Madeleine CookiesI was experimenting with my madeleine recipe and made coconut madeleines. Yes, these have been perfected!

This recipe makes 24 light and delicious madeleine cookies.

Ingredients
2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar
1 1/2 teaspoons coconut extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup shredded coconut
10 tablespoons unsalted butter, melted and cooled
powdered sugar for decorating

Directions
Preheat oven to 375°F Generously butter and flour the madeleine pans.

Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the coconut extract, lemon zest, baking powder and salt.

Slowly add in the flour and then the coconut, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.

Spoon the batter into the pan leaving a little room from the top for the batter to rise.

Bake for 13-17 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.

Dust cookies with powdered sugar and store in a air-tight container but they won’t last long.

To make them extra special, melt 16 ounces of chocolate in the microwave and dip the cookies in them.

No-bake Chewy Pumpkin Oatmeal Cookies

Here is a variation on the No-bake Chewy Sweet Potato Oatmeal Cookies, this time I use pumpkins and it is just as delicious. No-bake Chewy Sweet Potato Oatmeal Cookies

Cookie Ingredients
3 cups quick oats
1/2 teaspoon salt
1/2 cup dates
2/3 cup canned pumpkin pur with no added sugar
4 tablespoons coconut oil, melted
1 teaspoon pumpkin spice
1 teaspoon vanilla extract
optional: 1 cup mini chocolate chips, raisins, dried fruit or nuts

Cookie Directions
Place 1/2 cup of the quick oats in the food processor and turn on high until a powder forms. To this, add the dates and process until smooth.

Mix this into a large bowl with the remaining ingredients. Once fully incorporated, form into balls or roll the mixture out and use cookie cutters to make different shapes. Allow it to firm up in the regrigerator for an hour or so.

Icing Ingredients
1 package of cream cheese, softened
1/4 cup honey

Icing Directions
Mix together the ingredients and frost the cookies.

Madeleine Cookies

Madeleine CookiesThere is something perfectly amazing about madeleines, they are light, buttery and the perfect treat when you need a pick-me-up.

This recipe makes 24 light and delicious madeleine cookies.

Ingredients
2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup all-purpose flour
10 tablespoons unsalted butter, melted and cooled
powdered sugar for decorating

Directions
Preheat oven to 375°F Generously butter and flour the madeleine pans.

Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the vanilla, lemon zest, baking powder and salt.

Slowly add in the flour, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.

Spoon the batter into the pan leaving a little room from the top for the batter to rise.

Bake for 13-17 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.

Dust cookies with powdered sugar and store in a air-tight container but they won’t last long.

Indian Butter Cookies

When I was a little girl in India, my mother used to bring butter cookies to lunch and if I ate everything, I would get my cookies. This was the highlight of my day! Indian Butter Cookies

Ingredients
2 cups all purpose flour
1 cup sugar
2 sticks of butter, room temperature
1/2 teaspoon baking soda
Pinch of salt
Pinch of cardamom powder, if desired

Directions
Line the baking sheet with parchment.

Beat together the butter and sugar with an electric mixer until well combined. You want it to be white, fluffy and creamy.

Sift together the remaining ingredients.

Mix the dry ingredients into the butter mixture. Form into a ball, wrap with saran warp and refrigerate for an hour.

Preheat the oven to 325 Degrees F

Using a small ice cream scoop or two spoons, take the dough and shape into small balls, flatten with your hands and place on the baking sheet. You can also roll the dough out and use cookie cutters. I prefer to do this.

Bake for about 15-18 minutes or until the edges turn a beautiful golden brown.

Cool on cooling racks and transfer to an airtight container.