Flourless Ginger, Turmeric Cookies

Servings: 15
Preparation Time: 10 minutes

Ingredients:

• 1 cup coconut butter, softened (also known as Coconut Cream Concentrate)*
• 1/2 cup whole cane sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 heaping teaspoons ground ginger
• 1 teaspoon turmeric powder
• 1/8 teaspoon or more black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F.

Place the coconut butter, egg, and vanilla in a food processor and combine.

Add in the sweetener, soda, and all spices. Blend until combined.

Form dough into 1-inch balls and place on a parchment-lined cookie sheet. Press each cookie down with your palm. These don’t spread much.

Bake in preheated oven 10–15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil. Save it for another use.

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Coconut Butter Focaccia

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate (coconut butter), warmed to liquid but not hot
• 5 eggs, (large) at room temperature
• 3 tablespoons olive oil or ghee
• 1/2 teaspoon salt
• 1 clove garlic, peeled and chopped
• 1 small sprig of fresh rosemary, removed from the stem
• about 1/4 cup each of sun-dried tomatoes and olives or your favorite toppings

Directions:

Preheat the oven to 375 degrees F.

Place the warmed coconut butter into your blender along with the eggs, olive oil, salt, and garlic. Blend until the mixture is fairly smooth—it will be thick. The coconut butter solidifies if it comes into contact with cold, so make sure your eggs are at room temperature.

Cut a piece of parchment paper to fit a cookie sheet. Place the parchment on the cookie sheet, then lightly butter or oil the parchment paper. Spread the batter into a rectangle that is about 10 by 12 inches of a fairly even thickness. Sprinkle the rosemary and other toppings over the batter.

Bake for 25–30 minutes or until the edges of the focaccia are lightly browned. Remove and cool for a few minutes before cutting into squares to serve.

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Gluten-Free, Dairy-Free Whole Egg Coconut Macaroons

Servings: 24
Preparation Time: 10 minutes

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 2 whole eggs
• 2 teaspoons vanilla extract
• dash of sea salt
• 1/2 cup honey

Optional:

• 1/4 cup dairy-free chocolate chips
• 1/2 tablespoon coconut oil

Directions:

Preheat oven to 350 degrees F.

Stir together all macaroon ingredients until well mixed. Scoop in desired cookie-sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.

Bake in preheated oven for 12–15 minutes or until bottoms are nicely browned. Let your macaroons cool for about 10 minutes.

Meanwhile, melt together chocolate chips and coconut oil. Loosen each cooled macaroon from baking mat, then drizzle each with melted chocolate. Let cool and serve!

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