Grain free Chocolate chip cookies

It's been a long time since I posted anything in this blog. But I do cook, share clicks and recipes through email and whatsapp to people who are looking for it. Because it is easier to click with a phone and share it instantly no matter how the photo looks. So excuse me for the photos, but I am sure the recipe will be of interest to you. If you are looking for a gluten free, refined sugar free recipe then you should try this. You will not be disappointed.

Cooking Time - 13 - 15 Minutes

Preparation Time - 10 Minutes

Makes - Around 18 - 22 Cookies depending on the size

Ingredients

Blanched almond flour(honeyville) - 2 Cups
Baking powder  - 1 Tsp
Salt - 1/8 Tsp
Vanilla extract - 1 Tsp
Melted butter - 1/4 Cup
Milk - 1/4 Cup
Coconut sugar - 1/3 Cup
Hershey's sugar free chocolate chip cookies - 1/4 Cup

Method

1) Add all the dry ingredients in a bowl, the almond flour, baking powder, salt, coconut sugar and mix well.

2) To the dry ingredients add the chocolate chips, vanilla extract, melted butter and milk little by little as needed to roll out a dough. Refrigerate for 30 minutes.

3) After 30 minutes, preheat the oven to 350 Degrees Fahrenheit.

4) Line cookie tray/trays with parchment paper, grease your hand make small balls of the cookie dough around 18-20. Place the balls in the parchment paper and flatten them with your palms.  Equally space the cookies in the baking tray and bake for 12 minutes till the cookies are slightly browned.

5) Remove the cookie tray and gently transfer the cookies to a cooling rack. Once cooled completely transfer to an airtight container.

Read more »

Almond Flour Coconut, Cashew Cookies(Gluten, Grain, Egg Free)

Cookies are definitely a must in after school snacks along with some protein rich nuts, veggies, fruits and a glass of milk in my household. It is been a while since my kids touched store bought cookies, so I have to make them something interesting each week. This time I decided to add some coconut to the cookie flour and they were so good. Made with protein rich almond flour, casein free clarified butter, coconut and studded with cashew, these are very easy to make and tastes absolutely delicious. I know this is the time of season to bake all different kinds of cookies and cakes. So if you are looking for a gluten free and a delicious and healthy cookie, do try this out  and let me know how you liked them.

Maple syrup is all natural and is taken out of tree sap and doesn’t cause any cavities like sugar, so between sugar and maple syrup the latter is a definitely a better choice. But if you are looking for a sweetener which will not elevate blood sugar xylitol and stevia are the best choice of natural sweeteners.

Preparation Time – 10 Minutes

Cooking Time – 12-15 Minutes

Serves – Makes around 30 Cookies depending on the size

Ingredients

Almond flour - 3 Cups

Coconut - 1/2 Cup (Grated, frozen, thawed to room temperature)

Maple syrup - 1/2 Cup

Clarified Butter(Ghee) - 1/3 cup

Baking soda - 1/2 Tsp

Salt – 1/4 Tsp

Vanilla extract – 1/4 Tsp

Cashews - 30

Method

1) Combine almond flour, baking soda, salt, to this add maple syrup, clarified butter, vanilla extract, grated coconut and make the cookie dough.

2) If you think the cookie dough is too sticky to handle refrigerate for 10 minutes(not more than that).

3) Preheat oven to 350 Degrees Fahrenheit and line cookie sheets with parchment paper.

4) Take out the cookie dough and make 30 equal sized balls and press them gently to form a circle, on top of it stud with a cashew.

5) Bake for 12-15 Minutes till cookies are slightly browned and baked. Cool in a wire rack and store in an airtight container. Holds good for 4 to 5 days at room temperature.

Events

Sending this to Julie’s Christmas Delicacy Event

Also going to Srav’s Holiday Baking Event.

Sending this to Cookie Love- Blog Hop guest hosted by Raji of Vegetarian Tastebuds.

Sending this to Cakes and More - Cookie Fest.

Sending this to Let’s Cook#10 - Radhika’s Let’s Cook Baked Goodies.

Read more »

Almond Flour Crisscross (Egg Free, Gluten & Grain Free)

 If you are looking for gluten free, grain free baking alternate, Almond flour is the best choice taste wise as well as nutrition wise. Very low in carbohydrates and high in protein and with a sweet nutty taste, they give a great taste to the baked goods. If you are on a gluten free diet and have tried out all the gluten free flours like rice, bean flour etc. You will know what I am talking about. In fact, this is the only flour I use now a days for making different kinds of cookies for my kids.



Even though maple syrup is much healthier alternate than refined sugar and don't cause cavities like sugar. For people with diabetes, maple syrup because of its fructose content is not the recommended sweetener.

This recipe is so simple to make, please do try out and let me know.



Preparation Time - 5 Minutes

Cooking Time - 10 - 12 Minutes

Makes - Around 20-24 Cookies





Ingredients

Almond Flour - 2 cups

Maple syrup - 1/2 cup

Melted Clarified Butter(Ghee) - 2 oz

Baking soda - 1/2 tsp

Salt pinch

Vanilla extract few drops

Method



1) Combine Almond flour, baking soda and salt.



2) To this add the melted clarified butter, maple syrup and vanilla extract.



3) Combine thoroughly and make a dough and at this point it will be very sticky. Refrigerate for 30 minutes or just leave it in the freezer for 5-10 minutes so that the dough is easy to handle and not sticky.



4) Preheat the oven to 350 degrees Fahrenheit and line two cookie trays with parchment paper.



5) Pinch out 20-24 small sized balls with even sizes out of the cookie dough and with center of your palm, roll them to make perfect shaped balls and place them in baking tray with enough space between each one



6) Flatten them slightly and using a fork press each one of the cookie to form a criss cross pattern and bake for 10 to 12 minutes till they are slightly brown.



7) Remove them and cool them in a wire rack and store in a airtight container. This keep good in room temperature for at least a week.(Haven't lasted more than a week, even though I make double batch most of the times).

Read more »

Eggless Almond Flour Scones(Grain & Sugar free)

Almond Flour is a blessing for people on a gluten free and grain free diet. Even though the texture of the baked goods can't be compared with the  one's made out of regular refined flour or wheat flour. I feel the taste is incomparable with a nutty flavor and taste. Best of all too good for your body with high protein and low carbohydrate. I made these scones  for a evening snack and we had a few right away as they do taste the best when taken fresh out of the oven.



Preparation Time - 5-10 Minutes

Cooking Time - 10-15 Minutes

Serves - Makes 8 Scones



Ingredients



Almond Flour - 1 Cup

Clarified Butter - 1 Tbsp(Ghee) (If you increase this quantity cut down the quantity of water)

Xylitol - 2 Tbsp or more to taste(You can use maple syrup but cut down on the water and add 1/2 Tsp of baking soda)

Powdered Chia - 1 1/2 Tbsp

Vanilla extract - 1/2 Tsp

Salt - 1/8 Tsp

Water



Chopped Pecans - 1 Tbsp

Raisins or Cranberries - 1 Tbsp(Cranberries taste much better than raisin . Chocolate chips, chopped dates, apricots, dried cherries options are unlimited)



Method



1) Combine Almond flour, Xylitol, salt, powdered chia,  well with your hands.



2) To this add pecans, raisins, melted clarified butter, vanilla extract and add water little by little kneading this into a stiff dough.



3) Preheat oven to 375 Degrees Fahrenheit and line a cookie tray with parchment paper.



4) Make a circle and flatten them with your hand slice them across and make 8 parts out of each circle using a pizza cutter and them arrange each of the scone with enough spacing between and bake for 10-15 Minutes till the top browns.



5) Cool them in a wire rack for few minutes 5 to 10 minutes and serve them warm with butter, fruit preserves or as it is.



Note - You can substitute Xylitol with maple syrup and if using maple syrup cut down the water and also add half tsp of baking soda.

Event



This goes straight to Priya's(Now Serving) fast food not fat food event.

Read more »

Almond Flour Sesame Cookies

In my house we are almost gluten free and going kind of grain free too. But you will continue to see recipes with gluten and grain, because I have atleast a hundred sitting in my drafts. After going Gluten free, the first step one would look for is Gluten free flours like bean flours, I did try them and will also post it soon. But personally I didn't like the taste of bean flours. So when going through the other options, I landed in Elana's Gluten Free Sesame Cookies . This was my first try using Almond flour few months back and we all just loved it.  I bake all different kind of cookies now with Almond flour and with my own combinations and own recipes and will post them soon.

But getting on to this easy and delicious recipe, except for few variations given below I pretty much sticked on to the original recipe. I don't use Agave Nectar and substituted it with Maple syrup and added Almond butter instead of Tahini and used Ghee(clarified butter - with is casein free) instead of grape seed oil.



Preparation Time - 10 Minutes

Cooking Time - 10 Minutes

Serves - (Makes around 12-15 Cookies depending on the size)



Ingredients



Almond Flour - 1 1/4 Cup



Salt - 1/4 Tsp



Baking Soda - 1/2 Tsp



Maple Syrup - 1/4 Cup



Almond Butter - 1/3 Cup



Clarified Butter - 1 Tablespoon



Vanilla extract - 1 Tsp



Sesame seeds - 1/4 Cup

Method



1.In a large bowl, combine almond flour, salt and baking soda





2. In another bowl blend Maple syrup, Ghee, vanilla extract and Almond Butter to a smooth paste.



3.Combine the dry ingredients with the wet ingredients.



4. Preheat Oven to 350 degrees Fahrenhiet.



5. Roll the dough into 1 inch balls and roll in the sesame seeds



6. Place on a parchment lined baking sheet and flatten and bake for 8-10 minutes until they become light brown.



7.Cool and store in a airtight container. Keeps good at room temperature for atleast a week.











Event Participation



This entry goes to Sugar High Friday # 73 - Grain free baking an event started by Domestic Goddess.

Read more »