#1. Cranberry chocolate Biscotti  (ADVANCED PLAN)

Recipe by Kimberly Roberto (Maximized Living)

Ingredients:

•  1/4 cup melted coconut oil
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups almond flour
• 1/2 cup xylitol
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 1/2  cup dried cranberries
• 1/2 cup cocao nibs
• 1/2 cup sliced almonds

Instructions:

Preheat oven to 350 F.   Line a baking sheet with parchment paper.  In a large bowl, combine the oil, eggs and vanilla. With a hand mixer, beat for 2-3 minutes.  In a separate bowl, mix the almond flour, xylitol, salt and baking soda.  Stir the wet mixer into the dry mixture until well combined.  Fold in the cranberries, cocao nibs and almonds.  Take chunks of the dough and roll them into logs about 1 inch round and 6 inches long.  Place onto baking pan and bake for about 18 minutes until browned around the edges.  Let the logs cool, then slice the logs into 1/2 inch pieces using a sharp serrated knife.  The dough should be a little pliable, so if it crumbles a bit when you cut it, play with if a little to mold the slices back together.  Lay the slices on their sides and rebake in the oven for another 15 minutes.

This should make close to the required 72 pieces.  You may have to make another 1/2  recipe for the exchange.

 

#2. Walnut Meringue Cookies (ADVANCED PLAN)

Ingredients:

• 6 egg whites, room temperature
• ¼ teaspoon salt
• 1 cup xylitol , pulverized with a coffee grinder to make “icing sugar”
• 1/2  cup raw cocao nibs (can purchase at a health store)
• 1 cup chopped walnuts (can substitute pecans)

Instructions:

In a large bowl, beat the egg whites until frothy.  Add the salt and continue beating until the egg whites form stiff peaks.  Reduce the speed and add the xylitol, 3-4 tablespoons at a time.  Once all the xylitol is added, the egg whites should be glossy and stiff.  Gently fold in the cocao nibs and walnuts.

Drop the batter by the spoon full forming 1 1/2  inch raised circles onto parchment lined baking pans.  Bake at 200 F. for 2 hours, then let the cookies cool in the oven for several hours.  When the meringues are completely dry, store for several weeks in an airtight container.

If the cookies start to stick because of humidity, dry them in the oven, 200 F. for 10-15 minutes.

 

#3. Peppermint Meringues  (ADVANCED PLAN)

Ingredients:

• 4 egg whites at room temperature
• 1 cup xylitol pulverized with a coffee grinder to make “icing sugar”
• 1 teaspoon white vinegar
• 1 teaspoon peppermint extract
• green food dye from the health store (enough to dye egg whites to a mint green)

Instructions:

1. Using an electric mixer, beat eggs whites until still peaks form.  Add the xylitol, vinegar and green food colouring and mix until the egg whites are thick and shiny.
2. Spoon the mixture into a pastry bag and pipe out circles, (similar to  chocolate buds) an inch apart onto a parchment lined pan.  Bake at 200 F. for 2 hours.  Turn off the stove and leave in the oven for one more hour.  Make sure the meringues are dry to the touch.
3. Melt 2-3 squares of unsweetened baker’s chocolate.  Sweetened with stevia to taste.  Dip the bottom of the meringues in the chocolate, then place upside down on the parchment lined pans so the chocolate hardens.  Let cool completely before placing in tins.

Makes about 50 cookies.

#4. Chocolate Cherry Bombs (ADVANCED DIET)

Ingredients:

• 3 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/4  cup cocoa powder
• 2 eggs
• 1 teaspoon vanilla
• 1/2  cup xylitol
• 1/2  cup melted coconut oil
• dried cherries
• unsweetened shredded coconut to decorate the cookies

Instructions:

1. Combine the almond flour, baking powder, sea salt and cocoa powder.
2. In a separate bowl, combine the eggs, vanilla, and xylitol using an electric mixer. Slowly add the dry ingredients until well blended, then add the coconut oil.
3. Form the dough into 1 inch balls and slightly flatten onto parchment-lined baking pans.  Stick a cherry in the middle of each cookie, then sprinkle with the coconut.  You may have to press the coconut lightly into the dough.

Bake at 350 F for 20 – 25 minutes.  Makes 40 – 45 cookies.

 

#5. Coconut Butter Clouds (ADVANCED PLAN)

Ingredients:

• 1/2 cup butter
• 1/2 cup xylitol and ¼ teaspoon concentrated powder stevia **
• 4 eggs
• 1 tsp vanilla
• 1/2 cup sifted coconut flour
• 2 cups flaked or grated unsweetened coconut

Ingredients:

1. With an electric mixer, blend the butter, sugar, eggs and vanilla.  Stir in the coconut flour.  When smooth, add the coconut flakes.
2. Drop spoon-sized mounds, approximately 1 inch rounds, onto parchment lined baking pans.  Bake at 375 F. for 18 – 20 minutes until golden brown.  Cool on wire racks.  Makes approximately  40 cookies.

** Can use 1cup xylitol in place of the xylitol and stevia combination.

Recipe from “ Cooking With Coconut Flour”

#6. Peanut Butter and Jam Bars (CORE RECIPE) Makes 25 – 30 Balls

Ingredients:

• ½ cup dried cherries
• 1/2 cup dried dates
• 1 cup peanuts (unsalted and dry roasted)
• 2 tablespoons peanut butter

Instructions:

Place peanuts in a food processor and pulse the peanuts into small pieces. Do not make them into flour – you still want texture.) Remove the chopped peanuts and set aside.  Place the dates and cherries in a food processor and blend until it becomes a paste.  (If you need to, add a tablespoon or two of water.)

Combine the peanuts and the fruit mixture.  Scoop the mixture by the tablespoon and roll into a one- inch ball.  Place in a sealed container in the fridge.  (If you want to make bars, roll the mixture between parchment paper and cut into squares.)

 

#7. Chocolate Walnut Crunch (Advanced:  Grain-free, Sugar Free)

(I call this a walnut crunch as it reminds me of the doughnut)

Ingredients:

• 2 & 1/2  cups walnut pieces, finely chopped
• 2 cups xylitol, pulverized into icing sugar using a coffee grinder
• a generous 1/2  cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 4 egg whites
• 1 Tablespoon vanilla extract

Instructions:

1. Place chopped walnuts on cookie sheets and toast them in the oven at 350 F. for about 10 minutes – make sure they do not burn. Remove from oven and cool.
2. In a large bowl, combine the xylitol, cocoa and salt.  Add the walnuts when they cool and blend.
3. Combine the egg whites and the vanilla, then pour over the dry mixture.  Blend with a fork or spoon until the batter is just moistened.
4. On parchment lined baking sheets, drop the batter by the teaspoon, leaving space between the cookies, as the batter will spread.  Bake the cookies at 350 F. for about 15 minutes.  Turn off the oven, open the oven door and leave the cookies sit until they are firm enough to handle.

Makes at least 96 small bite-sized cookies.

Note: If you want a less sweet, more chocolate cookie, use an extra 1/2 cup of cocoa powder and use 1/2 cup less of the xylitol.  A teaspoon of espresso coffee powder is also a tasty addition to the cookies.

#8. Fruit and Nut Bites (Core: Grain-free and refined sugar free)

Ingredients:

• 1/4 cup coconut flour
• 1/2 cup almond butter
• 6 pitted medjool dates
• 3/4 cup shredded, unsweetened coconut
• 1/2 cup unsweetened, organic applesauce
• 2 eggs, whisked
• 1 & 1/2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 4 tablespoons dried cherries
• 4 tablespoons chopped walnuts
• 4 tablespoons currants

Instructions:

In a food processor, combine the coconut flour, almond butter and dates.  Process until the dates are well combined, (no chunks), with the other ingredients.  Add the coconut, applesauce, eggs, cinnamon, vanilla, sea salt and soda to the processor.  Pulse until a wet dough forms.  Add the remaining cherries, walnuts and currants and process until all the ingredients are combined, but there are still small pieces of the cherries, walnuts and currants in the batter.

Drop about 2 teaspoons of batter per cookie onto a parchment paper lined baking pan.  The cookies do not spread to shape the cookies into circles and flatten a little – you may have to wet your fingers slightly to do this.

Bake for approximately 12 to 15 minutes, until the edges are slightly browned.

Store in fridge or freezer if not eating immediately.

Makes about 36 cookies.  (Adapted from the Nourished Kitchen)

 

#9. Ginger, Almond Drops (Core: Grain-free and refined sugar free)

Ingredients:

• 2 cups almond meal
• 1/4 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon dried ginger
• 2 cups pitted medjool dates
• 2 tablespoons fresh ginger root
• 2 eggs
• 1/2 cup coconut oil, melted

Instructions:

1. Preheat oven to 350 F. and line baking trays with parchment paper.
2. In a bowl, blend the almond meal, baking soda, cinnamon, allspice and dried ginger and set aside.
3. In a food processor, process the dates until they are in little pieces.  Add the eggs, ginger root and coconut oil and blend until the mixture is smooth with no lumps.
4. Add the dry mixture to the wet mixture and pulse in the processor until the dough is blended.
5. Scoop approximately 2 teaspoons of dough per cookie onto the baking trays.  The dough may be a little sticky so you may have to moisten your fingers with a little water to help form the cookies.
6. Bake for 10 to 12 minutes or until the cookies are lightly browned.  Cook.  Cookies should be a soft consistency.  Makes 36 – 40 small cookies.

 

#10. Quinoa Chocolate Chip Drops (Core: Grain- free and refined sugar free)

Ingredients:

• 1 cup quinoa flour (or grind 1 cup of quinoa in your coffee grinder into flour)
• 1/2  teaspoon baking soda
• 1&1/2 teaspoon organic cornstarch
• 1/4 teaspoon sea salt
• 1 cup of fresh medjool dates, pitted (approximately 14)
• 1/4 cup coconut oil
• 1 egg
• 2 teaspoons real vanilla flavouring
• 3/4 cup chocolate chips sweetened with stevia (or dark chocolate pieces to minimize the sugar)

Instructions:

1. In a bowl, blend the quinoa flour, baking soda, cornstarch and sea salt.  Set aside.
2. In a food processor, pulse the dates until they they form a paste.  Add the egg, oil,  and vanilla and blend until smooth.  Add the flour mixture and pulse until blended.  Stir in the chocolate chips.  In an airtight container, place the dough in the fridge for about 30 minutes.  This will make it easier to work with the dough to from into balls.
3. Using approximately 2 teaspoons per cookie, form a ball and drop the dough onto parchment paper lined baking sheets.  Flatted the cookies slightly with a spoon.  Bake at 350 F. for approximately 10 – 12 minutes or until the cookies have a nice golden colour.  Allow the cookies to cool before handling them.

Makes approximately 30 cookies.

Note:  For a variation, switch out the vanilla flavouring with 1&1/2 teaspoons of mint flavouring

 

#11. Sweet Potato Coconut Drops (Core diet, Gluten-Free and Refined Sugar Free)

Ingredients:

• 2 eggs, beaten
• 1&1/2 cup oven-roasted sweet potato, mashed (1 large should do)
• 3/4 cup coconut milk
• 1/2 cup xylitol ***
• 1tablespoon vanilla extract
• 1/2 cup coconut flour
• 1&1/3 cups gluten-free rolled oats
• 3/4 cup unsweetened shredded coconut
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 cup pecans or walnuts, chopped
• 1/2 cup dried cranberries

Instructions:

1. In a large bowl, combine the eggs, sweet potato, coconut milk, xylitol and vanilla.
2. In a separate bowl, combine the remaining ingredients, except the nuts and cranberries.  Blend well.  Then combine with the dry ingredients.  Once mixed, add the chopped nuts and cranberries.
3. On parchment lined cookie sheets, use about 2 teaspoons of dough for each cookie.  Bake at 350 F. for 10-15 minutes, until the cookies are lightly browned.  Makes about 50 cookies.

*** For a less sweet cookie, omit the xylitol and add 1/2 cup no sugar added apple

sauce.

 

#12. Banana Chocolate Chip Bites (Core Diet, Gluten-Free and Refined Sugar Free)

Ingredients:

• 3 large, ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, slightly warm
• 2 cups gluten-free rolled oats
• 2/3 cups almond meal
• 1/3 cup unsweetened and shredded coconut
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 cup chocolate chips sweetened with stevia, or dark chocolate  (70%) pieces

Instructions:

1. Preheat oven to 350 F. and lined baking pans with parchment paper.
2. In a bowl, combine the bananas, vanilla, and coconut oil.
3. In another bowl, combine the remaining ingredients, except the chocolate chips.  Blend well.
4. Add the dry ingredients to the wet ingredients, blend well.  Fold in the chocolate chips.
5. Drop the dough, using about 2 teaspoons for each cookie, onto the baking pans.  Bake for 12 – 15 minutes, making sure the bottoms don’t burn.

Makes about 40 – 50 cookies.

Recipe from 101cookbooks.com

 

#13. Chocolate Peppermint Drops (Advanced until you add the crushed Candy Cane)

Ingredients:

• 2/3 cups almond flour
• 1/3 cup cocoa powder
• 1/2cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/3 cup coconut oil, room temperature
• 1/2 cup xylitol
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract

Instructions:

1. Preheat the oven to 350 F. and line baking sheets with parchment paper.
2. 1 organic candy cane, crushed, to dip the cookie into (optional)
3. In a large bowl, combine the dry ingredients until well blended.
4. In another bowl with a hand mixer, cream together the coconut oil and xylitol.  Beat in the eggs, one at a time, them add the vanilla and the mint extracts.
5. Add the dry ingredients to the wet ingredients.  I blended the dough with the mixer, then I used my hands to finish it because it became too thick.
6. Divide the dough into 1 inch balls.  You should get approximately 50 – 55 balls.  Lightly spray the tops of the balls with water, then dip the balls into the crushed candy cane.
7. Bake in the oven for approximately 18 – 20 minutes.  The cookies will become more firm as they cool.

Recipe from healthylivinghowto.com

#14. Vanilla Half Moons  (Core Diet)

Ingredients:

• 1&1/8 cups almond flour
• 2&1/4 cups spelt flour (use brown rice flour for gluten-free)
• 1/8 teaspoon baking powder
• 1/2 cup xylitol
• 2 teaspoons vanilla extract
• 3 egg yolks
• 1 cup unsalted butter

Instructions:

1. Xylitol made into icing sugar using a coffee grinder or food processor
2. In a bowl, combine the first three ingredients and set aside.
3. With a mixer blend the butter with the xylitol, then add the egg yolks and vanilla.
4. Add the dry ingredients to the wet ingredients and blend.  This can be done using a dough hook with your mixer or a pastry blender.  Finish off by using your hands to blend. Place the dough in in fridge for about 30 minutes to make it easier to shape the cookies.
5. On a lightly floured surface, roll the dough into pencil-thin ropes.  Then cut them about 2 inches long.  Shape the cut dough pieces into half moons, pinching the ends to make them thinner.
6. Bake the cookies for about 10 – 12 minutes, or until they are lightly browned.  Sprinkle the cookies with a light dusting of xylitol icing sugar when the cookies are just warm out of the oven.

Makes about 70 – 75 small bite-sized cookies