Sugar Free Slice and Bake Sugar Cookies (dairy free, nut free, egg free, gluten free)

Sugar Free Sugar Cookies (lowcarb, gluten free, dairy free, egg free, nut free)
Sugar Free Sugar Cookies (lowcarb, gluten free, dairy free, egg free, nut free)

Solid cookies that hold together, look pretty and come together in a snap.

Oh my…pretty psyched for these. With the list of everything NOT in them…you’d think they were made of air. They’re not though…but they have a great shortbread texture with a pretty traditional sugar cookie flavor. Delicous!

Slice and Bake Sugar Cookies (dairy free, nut free, gluten free, egg free, low carb)
Makes 11-13 cookies, depending on your rolling

1/2 cup melted coconut butter
1/2 cup melted coconut oil (refined for a less coconutty taste)
1/3 cup Erythritol
1/2 tsp English Toffee Liquid Stevia
1/4 tsp Better Stevia Glycerite
1 ripe banana
1/2 cup coconut flour
1 tsp Great Lakes Unflavored Beef Gelatin – red can
pinch of sea salt

Blend all ingredients except coconut flour and the gelatin using a hand mixer. Sprinkle the gelatin evenly across the batter and mix again. Sift in the coconut flour and mix well.

Allow dough to sit for approximately 10 minutes.

Roll into a log in parchment paper. Using a sharp knife, cut into 1/2 inch cookies, place on a parchment lined cookie sheet, add dye free sprinkles, should you so choose, and bake for approximately 16-18 minutes, or until sides and bottoms turn golden brown.

Allow to cool completely on pan and then for best texture, refrigerate overnight.

Gluten Free Oatmeal Cream Pies

Gluten Free Oatmeal Cream Pie Cookies

Gluten Free Oatmeal Cream Pie CookiesOMG. Stop what you are doing and go get the stuff to make these. Make them and your life will change…for the better, for the worse, your call. Depends on if you are trying to lose weight. If you are, I take back my recommendation. Just move on to another blog post. Because these are not healthy. I repeat…These. Are. NOT! Healthy. They are, however, gluten free and (I just died and went to dessert heaven) freakin’ delicious.

A little background, since this recipe doesn’t exactly fit with most of what’s on this blog…So, here’s the story. In case you were unaware, I typically follow a lowcarb, ketogenic and grain-free way of eating (or WOE if you spend lots of time on the internet…who comes up with this shit?!?!). I am also gluten free because of a gluten intolerance. I eat this way because it makes me feel the best and allows me to maintain a healthy weight. I sleep better when I avoid carbs and sugar, I’m happier and have more energy. But, I do allow myself treats, usually ice cream. Man, I’m a sucker for ice cream. Maybe once a week, usually when we’re out with the kiddos.  The only thing I don’t ever cheat is the gluten…because I know that doing so will result in debilitating cramps in the middle of the night for at least 2 nights following the ingestion.

My husband and kiddos are also gluten free and eat minimal sugar, since I do all the cooking and most of our treats are for the whole family, myself included. I use a lot of coconut flour, stevia, erythritol and protein powders. I have also begun experimenting with raw pumpkin seed flour, since both myself and my oldest kiddo have issues with almonds. My youngest has sensory issues so I spend a lot of time trying to create recipes that will nourish a picky 2 year old who only eats brown food that is “not gooey”. I have gotten as creative as adding chicken livers to muffin batters, spaghetti squash in cupcakes and just about every other “sneaky chef” way to make sure he is eating a relatively well-balanced diet that really only consists of variations of waffles, pizza crust, pancakes, muffins, etc. We have recently branched into being ok with fruit chips, and in working with an OT we are definitely making progress, but it’s a challenge. Every. Single. Day.

That said, there are some areas where my kids and husbands take a little more leeway than I can allow myself. As a “super special” treat, my oldest will have gluten free oatmeal for breakfast a couple times a month. My kiddos eat ice cream a few nights a week, and they also eat a good bit of fruit. When we are out or at parties, as long as it is gluten free, we’re pretty lax about what they eat, because I know that 90% of the time at home they are getting what they need and I’d rather them have a little sugar now than feel deprived and go off the rails when they have the chance away from us.

Anywho, about a week ago, this recipe popped up in my pinterest feed. It looked amazing. I checked it and completely missed the white flour portion and thought…hmmm, it’s gluten free, I can make this as a special treat. I had some time during nap earlier this week and had picked up powdered sugar to make my oldest son’s birthday cake frosting (like I said, not purists…I just can’t even remember the last time I bought powdered sugar!). I pulled up the recipe and re-read it, realizing that it wasn’t gluten free. Crap. Figured I’d play with it, and I did. Holy crap. These things are so freakin’ good. Like I said before…this recipe may ruin you. Consider yourself warned. Let me know what you think…

Brown Sugar Oatmeal Cookies (Gluten free…)

1 cup butter, softened
¼ cup coconut oil
1½ cups dark brown sugar
1 large egg
1 Tbsp vanilla (optional)
1 ½ cup pumpkin seed flour (or almond meal)*
1/3 cup packed coconut flour
1 tsp baking soda
½ tsp Kosher salt
1 tsp cinnamon
½ tsp nutmeg
2 cups gluten free oats*

Heat oven to 375

Make the Cookies
Cream butter, oil and sugar. Add vanilla and egg and beat. Add remaining ingrediants except oats. Mix well with a hand mixer. Add oats and mix again. (If you add the oats early, the batter will be very thick and hard to get thoroughly combined.

Roll into larger balls (approximately 2 inches) and leave lots of space, these things spread like crazy. I got about 8 on a parchment lined (important, line with parchment) cookie sheet.

Bake at 375 for 10 minutes. Edges should be crisp and the middle will look un-done. (Really, you’ll think you should cook them more, but you shouldn’t if you want them to be soft like Little Debbie’s) Remove from oven and allow to cool on cookie sheet for 10 minutes. If you remove them early, they will disintegrate. Before they cool, you can use a spatula to separate and round them out, they are very pliable, just kind of push them into submission.

While cookies are baking, make the cream filling
Cream Filling
¾ cup butter, softened
3 cups powdered sugar
¼ cup sour cream
1 vanilla bean

Cream butter. Add powdered sugar and mix until combined. Add sour cream and inside of the vanilla bean (you could sub 1-2 tsp of real liquid vanilla, but the bean is better). Mix well until combined.

Add 1 tbsp of filling to each pair of cookies and sandwich together. Eat. Share…or not, I won’t tell.

Store in the fridge (or the freezer). Cookies will set up better after about an hour in the fridge.

Gluten Free Oatmeal Cream Pie Cookies*For a crisper cookie, more cookie than “Little Debbie” style, you can increase the oats to 3 cups and decrease the pumpkin/almond meal to 3/4 cups. Follow all the directions, just make sure the middles look done when you pull them out.

NOTE:
I plan to try these in a parchment lined muffin pan next time to make them a little smaller and thicker, as that would prevent the spread.

Nut Free Double Chocolate Cookies (Low Carb)

Double Chocolate Coconut Cookies {crisp and nut-free!}

 

Low Carb Double Chocolate Coconut Cookies that grain-free, gluten-free, dairy-free, keto

Low-Carb Crisp Double Chocolate Coconut Cookies {grain-free, gluten-free, dairy-free, keto}

Another cookie recipe? Yes, my friends. This one is crisper and solid enough to pack for a picnic. The kids loved it, as did my hubby and I. They’re also good (although not “double” chocolate) if you leave the chocolate chips out.

1 cup pumpkin seeds, ground (measured before grinding)
1/2 cup coconut flour, measured before sifting, then sifted
3/4 cup Erythritol Sweetener
1 tsp English Toffee Liquid Stevia
1 cup Virgin Coconut Oil or butter (melted)
1/4 cup yellow squash puree (raw) or greek yogurt
1 Tbsp vanilla
pinch salt
3 Tbsp Raw Cacao Powder
1/2 tsp baking soda
1/2 tsp guar gum
2 eggs
1 cup bittersweet (or sugar free) chocolate chips
1 cup Unsweetened Medium Shredded Coconut

Preheat the oven to 350 and line a baking sheet with parchment.

Blend everything except the chocolate chips and coconut flakes with a hand mixer.  Once combined, add chocolate chips (if using) and coconut flakes. They would also be good with some chopped pecans/walnuts or almonds (if you don’t have to be nut-free.

Drop by rounded tablespoons onto your parchment lined baking sheet and flatten a bit for a crisper cookie, or leave rounded for more of a cookie ball. They don’t spread much 🙂

Bake for 9-12 minutes, or until set in the middle. Allow to cool completely before you try to remove them to a cooling rack or airtight container. They are fragile initially, but once then cool, they are very sturdy.

*You can freeze the dough, uncooked so that you can have hot, fresh cookies anytime. Just add a couple minutes to the cooking time and cook right from frozen. To do this, simply follow thru the steps before putting in the oven, and instead put your parchment lined baking sheet in the freezer to allow the cookies to freeze separately for a few hours. Remove and put them in a freezer bag, then you can make instant low carb cookies…like refrigerator dough that won’t kill your diet!

Gluten Free, Grain Free, Low Carb Chocolate Chip Cookies (Soft and Chewy…)

Gluten Free, Grain Free, Low Carb (Soft and Chewy) Chocolate Chip Cookies

Well, another gluten free chocolate chip recipe…what’s the big deal? Well, let me tell you…these are good, really really really good. Like pretty close to what I remember the gluten-y version being, although according to my Mom who still eats gluten, sometimes my memory fails me – which I don’t necessarily think is a bad thing.

I have tried 5 or 6 other gluten free, some grain free and some lower carb cookies, and none of them can hold a candle to my newest recipe interation.  I think if you wanted them to be dairy free, you could use coconut oil instead of the butter, quite successfully, and dairy free chocolate chips. You could also add cranberries, or raisens, or whatever cookie add-in you dearly miss!  The best part about these cookies is that they are soft on the inside and won’t just crumble when you take a bite…plus the flavor, OMG the flavor. Delcious!

If you try these, please let me know what you think…because in my humble opinion, these are the best gluten free, grain free and low carb (they don’t taste it…promise) chocolate chip cookies I have ever had. These are definitely going on our family Christmas cookie list…

Gluten & Grain Free, Low Carb Chocolate Chip Cookies

1 stick of unsalted butter
1/3 c erythritol
1/4 tsp (40 drops) English Toffee stevia (sugar equivalent to 1/3 cup)
2 eggs
1 tsp vanilla
1/3 cup+2 Tbsp almond flour / 1/2 cup pumpkin seed flour
2 Tbsp coconut flour
1/4 tsp xanthan gum (optional, or 1 Tbsp gelatin)
1/2 tsp baking soda
1/4 tsp kosher salt
2/3 cup dark chocolate chips (use sugar free, should you so choose, to make them entirely sugar free)
2/3 cup nuts, chopped (I used walnuts) or shredded coconut

Cream softened butter, stevia and Splenda. Add vanilla, molasses and eggs. Beat until combined. Add dry ingredients, except nuts and cups and blend well. Add nuts and chocolate chips.

Bake at 350 for 8-10 minutes. Enjoy!

What a treat!