Gluten-Free, Pumpkin Snickerdoodles

Servings: 24

Preparation Time: 40 minutes

Ingredients:

• 1/4 cup coconut oil or palm shortening
• 1/4 cup maple syrup
• 1/4 cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cream of tarter
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Topping:

• 1/4 cup whole cane sugar
• 1 tablespoon ground cinnamon

Directions:

In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil, and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt, and cinnamon. Mix until well combined.

Refrigerate dough for about 30 minutes.

In a small bowl, combine sugar and cinnamon for topping.

Using a cookie scoop, scoop dough into round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.

Bake at 350 degrees F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.

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

Healthy Coconut Brownies

Servings: 25
Preparation Time: 10 minutes

Ingredients:

• 1 cup einkorn flour
• 1/4 cup coconut flour
• 1 cup cacao powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 cup coconut oil or 1/2 cup coconut oil and 1/2 cup grass-fed butter
• 1 cup maple syrup
• 1 teaspoon vanilla
• 1 cup plain yogurt
• 1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees F. Grease 8 x 8-inch baking pan with coconut oil.

Mix together dry ingredients.

In a separate bowl, whisk eggs, and then mix in other liquid ingredients. Add liquid ingredients to dry ingredients and stir thoroughly. Stir in chocolate chips.

Bake for about 40 minutes until a toothpick comes out clean. Allow to cool for 15 minutes before cutting.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Nut Butter, Chocolate Chip Cookies

Servings: 36
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup butter or palm shortening
• 1 cup peanut butter
• 1/2 cup whole cane sugar
• 1/3 cup raw honey
• 1 teaspoon vanilla extract
• 1 egg, (large)
• 2 teaspoons baking powder
• 1 cup almond flour*
• 1/3 cup coconut flour
• 2/3 cup arrowroot starch
• 1 teaspoon salt
• 1 cup cacao nibs or chocolate chips

Directions:

In a mixing bowl, cream together butter or shortening, peanut butter, sugar, and honey until smooth. Add in vanilla and eggs and beat well.

Slowly add in baking powder, almond flour, coconut flour, arrowroot starch, and salt until just blended. Fold in cacao nibs or chocolate chips.

Using a cookie scoop, scoop dough onto baking sheets lined with parchment paper or a liner. You may add texture and flatten the cookies a little before baking by gently pressing a fork across the tops of the cookies.

Note: if using cacao nibs instead of chocolate chips, the nibs will be hidden in the cookies and not as evident as chocolate chips would be (as pictured above).

Bake at 375 degrees F for about 12–15 minutes.

*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!