Posts Tagged ‘Cookies’

Weight Loss & Cookies??!!!

YEP it’s possible. Two weeks ago Ben decided it was time to “lose the baby weight” :). He completely cut out wheat, dairy, white potatoes & added in a few workouts. He kept saying “I don’t think I’ve lost any weight but wow I feel so much better”. So today I made him weigh & he’s lost 10 lbs in two weeks!!!! He’s shocked & super motivated to lose more. Um LOVE it!!!! Goooooo Ben!!!

I make these cookies for him so he has something sweet but stays on track.

Ben Approved Cookies
1 cup raw almond butter
1 egg
1/2 organic coconut sugar
3/4 cup organic shredded coconut
Apple pie spice (or cinnamon)
Salt
Dairy & soy free mini chocolate chips

Mix all ingredients together. Roll into small balls onto your baking stone. Flatten with a fork & bake for 10 min at 350 deg.

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Since eliminating wheat, dairy & white potatoes from his diet he said the following has happened:

Heartburn completely gone
Way more energy
Joint pain & stiffness gone
Sleeps way better
10 pounds lost in 2 weeks!

He still has more weight to lose but he now feels that this is a new lifestyle for him.

If Ben can do this so can you!!!!

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Spiced Pumpkin Raisin Cookies

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Fall is my favorite time of the year and pumpkin is one of my favorite veggies.  I found this recipe on Dr Oz’s website so I took the recipe and cleaned it up a bit.  They were a hit!!!

Ingredients:
3/4 cup coconut flour
2/3 cup gluten free oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup organic raw sugar
1/2 cup canned pumpkin puree
1/3 cup melted coconut oil
1 tbsp honey
1 tsp vanilla extract
1/2 cup raisins
Small handful of dairy free chocolate chips

Directions

Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

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Lemon Coconut Macaroons

Ingredients

  • 3 large egg whites
  • 3 tbsp raw honey
  • 2 tbsp freshly squeezed lemon juice (1/2 lemon)
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 cups unsweetened shredded coconut (medium shredded or above)

Instructions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. In a bowl, whip the egg whites to soft peaks. Add the honey, lemon juice, vanilla and salt and continue whipping until stiff peaks form.
  2. Fold in the shredded coconut. Place the mixture in the refrigerator to let it bind. Form into balls. Place each ball on the baking sheet. The balls should hold together. Bake for 12-15 minutes. Depending on the size of the cookie a longer baking time might be required.
  3. Each recipe makes about 15-20 macaroons (depending on size)

Thanks to Ditch the Wheat for this great light summer recipe!

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New Favorite Paleo Cookies – you gotta try these!!!

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I made up this recipe & it’s now my new favorite!!!!

Ingredients
1 cup raw almond butter
1 egg
1/2 cup or so unsweetened organic shredded coconut
2-3 tbsp raw honey
2 tbsp organic sugar
Small handful dairy free soy free chocolate chips
Dash of salt

Preheat oven to 350. Mix all ingredients in small bowl. Roll into balls & place on baking stone. Flatten with a fork & bake for 10 min. Makes 1 batch – perfect amount!!!!!

Let me know what you think!!!!

Xo

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Lime Green Kitchen Aid Mixer…YEAH!

My husband spoiled me with an early birthday gift…LIME GREEN Kitchen Aid!!!!  This is the accent color in my new kitchen so it look amazing on my counter (which is sooo important :)).  I just broke in my mixer with my Anytime Cookies.  I can’t wait to bring you more great recipes using this beauty!!!
Ps. Don’t mind my headband – I just had gotten back from a run 🙂

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Apple Cinnamon Cookies

Ingredients:
2 large apples
2 cups slivered almonds
3 eggs
1 cup organic coconut flakes
2 tsps vanilla extract
2 tsps coconut oil, melted
1 tbsp cinnamon
1 tsp salt

Optional: (I used sugar & dates)
2 tbsps organic sugar or honey
4 dates

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Instructions:

Preheat oven to 350. Food process or blend in your vitamix your 2 large chopped & cored apples. I did not peel mine but that is an option. Set puréed apples aside. If your almonds are whole blend them in your vitamix or food processor for 20 sec to chunk them up. To your bowl add apples, almonds, cinnamon, melted coconut oil, salt, vanilla, coconut flakes & if you choose sugar/honey & chopped dates. Mix well. Beat eggs in separate bowl then add & mix well. Spoon batter onto baking stone &/or covered baking sheets. Bake for 20-25 minutes or until edges are golden brown. Cool on wire rack & enjoy!!!

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Amy Approved Holiday Cookies

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These cookies are super easy, not too sweet but will curve that sweet tooth. They almost resemble a granola bar.

Ingredients:
1 cup raw almond butter
1 egg
3/4 cup coconut sugar
1 cup shredded coconut
Lots of cinnamon

Preheat oven to 350. Mix all ingredients, spoon onto baking pan, press flat with a fork & bake for 9-10 minutes. Cool on a rack & ENJOY!!

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Coconut Flour Snickerdoodles

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Ingredients:
1/2 cup organic sugar or coconut sugar
4 eggs, brought to room temperature
1/2 tsp vanilla extract
1/2 cup coconut oil, melted
3/4 cup coconut flour
1/4 tsp salt

Topping:
2 tbsps organic or coconut sugar
2 tbsps ground cinnamon

Preheat oven to 375.
In a mixing bowl, beat the 1/2 cup sugar, eggs, vanilla & coconut oil together.  Add the coconut flour & salt.  Let it sit for a 2-3 minutes.  If the dough appears too soft or wet, refrigerate for 30 minutes.  Combine the two toppings in small bowl.  Scoop dough & roll into balls.  Roll the balls in the cinnamon & sugar mixture and place onto your baking stone.  Flaten with a fork.  Bake the cookies for 15 minutes.  Transfer to a drying rack and cool.  ENJOY!

Because everyone needs something sweet every now & then…  ENJOY!!

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Baking with Friends – Macaroons!!

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Amazing Friends, Laughter, Love, Cocktails & Macaroons = Perfect Saturday!!

Ingredients
1/2 cup almonds
3 egg whites
1/4 tsp cream of tarter
1/4 cup organic sugar
1/4 cup coconut

Preheat oven to 275. Process almonds in your Vitamix or food processor (30 sec) into almond flour & set aside. Whisk together egg whites & cream of tarter with electric hand mixer until stiff peaks form or about 5 min. Gently fold in almond flour, sugar & coconut. Put small balls of dough onto baking sheet. Bake for 15-18 min or until golden brown.

Makes 1 batch
Serves 5-6 people

Thank you Crystal & Dustin for visiting the Harpers!!! XoXo

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Amy Approved Cookies!

Anytime Cookies

anytimecookies

  • Yield: 1 dozen (12 Servings)
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

These simple cookies acquire their sweetness not from sugar or honey, but from dried fruit: dates, currants and cherries. They’re good for breakfast or any time you need quick bite or boost of energy.

Ingredients

  • 1/4 cup coconut flour
  • 1/2 cup almond butter
  • 6 pitted dates (soaked in warm water for 15 minutes)
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup unsweetened apple sauce
  • 2 eggs (beaten)
  • 1 1/2 tsps cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp unrefined sea salt
  • 1/2 tsp baking soda
  • 2 tbsps dried cherries
  • 2 tbsps chopped walnuts
  • 3 tbsps currants

Instructions

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Combine the coconut flour, almond butter, and dates in a food processor or blender. Process until well combined and the dates have broken up into really small pieces, about a minute.
  3. Add the shredded coconut, applesauce, eggs, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
  4. Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but not chopped up.
  5. Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a baking sheet lined with parchment paper.
  6. Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
  7. Bake for 12 to 15 minutes, until they are golden on top and slightly brown along the edges. Serve immediately or store in the freezer, thawing for 15 to 20 minutes before you plan to serve them.

My Batch: (I made 24 small cookies)

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Thanks to Nourished Kitchen for this satisfying recipe!

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