Gluten-Free, Autumn Spice Cookies

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup raw honey
• 1/4 cup molasses, or whole cane sugar
• 1/4 cup coconut oil 
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/4 cup applesauce (or 1 egg)
• 1 cup sweet potato flour
• 1/2 cup almond flour*
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions:

Preheat oven to 325 degrees F.

In a mixing bowl, cream together honey, molasses or cane sugar, and coconut oil until smooth and fluffy, about 2 minutes. Add in vanilla extract and applesauce until smooth.

Add in flours, baking soda, salt, cinnamon, cloves, and nutmeg. Beat until combined.

Using a cookie scoop, scoop out dough and place on a baking sheet lined with parchment paper. Gently press cookies flat using your palm.

Bake for about 10 minutes or until lightly brown. Let cookies cool completely on a wire rack before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free Snickerdoodle Cookies

Servings: 36
Preparation Time: 15 minutes

Ingredients:

• 2 cups almond flour*
• 1/2 cup coconut flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 3 tablespoons whole sugar
• 1 tablespoon ground cinnamon

Directions:

Preheat oven to 350 degrees F.

Combine almond flour, coconut flour, cream of tartar, baking soda, and salt in large bowl.

Whisk together oil, maple syrup, and vanilla in small bowl.

Mix wet ingredients into dry.

Mix sugar and cinnamon in small bowl. Form 1/2-inch balls of dough and roll in cinnamon sugar mixture. Press onto parchment lined baking sheet.

Bake at 350 degrees F for 7–10 minutes. Cool and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Angie from Lubbock, TX, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Cutesy Cannoli Cups

Servings: 8

Preparation Time: 2 hours

Ingredients:

The Crust Cups:

• 1 cup almond flour*
• 2 tablespoons coconut flour
• 2 tablespoons arrowroot starch
• 1 teaspoon sea salt
• 1/3 cup coconut oil or palm shortening
• 1 teaspoon vanilla
• 1 tablespoon raw honey
• 1/3–1/2 cup almond milk

The Filling:

• 1 cup raw almonds (must be soaked for at least 4 hours and drained before use)
• 1 tablespoon arrowroot starch
• 2 tablespoon raw honey
• 2 teaspoon vanilla
• 1/2 teaspoon lemon juice

Tip:  The filling can be made the day before to give it more time to set up.

Directions:

Preheat oven to 400 degrees F.

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch, and salt.  Cut in shortening, vanilla, and honey until crumbly. Slowly pour in milk until mixture forms a dough ball, adding more milk if necessary.

Press pieces of dough into greased muffin tins.  Bake for about 12–15 minutes or until slightly brown.  Remove from oven and let cool completely.

Filling:

In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth. The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder, or berries.  Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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