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21
Jul 14

Super Soft Gluten-Free Peanut Butter Cookies

Who doesn’t like super soft, super chewy cookies? Peanut butter cookies naturally create this divine texture, but using gluten-free flour only increases the magic.

gluten free peanut butter cookies sugarfree recipe

I whipped up these peanut butter cookies when I needed a dessert for a crowd that I knew would include gluten-free needs. Everyone loved them. Someone even said they would have never guessed they were gluten-free. These cookies are soft, without being cake-y. You can always count on peanut butter giving an ultra rich flavor. Natural coconut sugar gives these cookies a chewy texture in addition to making them nice and soft. Rice flour and oat flour actually make these more soft and delicate than other cookies, so have no fear that these cookies won’t be just as delicious as your classic PB recipe.

gluten free pb sugarfree cookies

If you have kids or work with kids in one setting or another, you know that you have to plan ahead. Sometimes we just need cookies to have on hand at any moment. This dough is perfect for all your events and activities because the dough needs to be chilled before baking. You can make up this dough and store it in the freezer for several weeks. This will ensure you’ve made cookies in advance, just waiting in the freezer right when you need them!! Enjoy their gluten-free peanut buttery goodness!

healthy gluten free cookies

 

Super Soft Gluten-Free Peanut Butter Cookies (dairy-free option)
Print Recipe

1 1/4 cup Natural Creamy Peanut Butter
1 cup Earth Butter or Organic Butter, softened
1 1/3 cup Coconut Sugar or dry sweetener of choice*
1.5 Tablespoons Pure Vanilla Extract
1 Large Organic Egg
1 Large Egg Yoke
1 cup Rice Flour
1/2-2/3 cup Gluten-Free Oat Flour
1/2 teaspoon Guar Gum
1 Tablespoon Cornstarch
1 1/4 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Sea Salt
dash cinnamon

 *add 1/2 teaspoon of molasses if using another dry sweetener besides coconut sugar

Directions
In a large bowl, cream together the peanut butter and butter until light and fluffy, about 5 minutes. Beat in vanilla and coconut sugar. Add the eggs and beat for another minute.  Add the flours, corn starch, baking soda and sea salt, and mix until just combined. The dough shouldn’t be sticky, so add an extra 1 or 2 tablespoons of oat flour if needed. Scoop out about 1 1/2 tablespoons sized balls, roll into smooth spheres and place on a parchment lined baking sheet. Continue doing this until all your dough is rolled out into small balls and crowd them all onto the baking sheet. Cover with plastic wrap and place in the freezer for 30 minutes or in the refrigerator for up to 3 days. Make sure you chill dough before baking!
Preheat the oven to 350 degrees.

Line 1 more baking sheet with parchment paper. Place 10-12 cookies on one of these, and bake cookies for 7-8 minutes.  These cookies just need to bake until just set and will continue to cook and firm as they cool. If you want really evenly baked cookies, you can rotate the pan halfway through baking. Remove cookies from the oven and allow to cool for 10 minutes before eating. Store cooled cookies in an airtight container for up to 3 days at room temperature.

Makes 32-35 cookies


16
Jul 14

21 Delicious Ways to Use Canned Coconut Milk

Is there anything more delicious or more versatile than creamy coconut milk?

vegan whipped cream

For coconut milk newbies – coconut milk is the liquid from the white meat portion of coconut. Coconut milk is completely different from coconut butter or oil. Coconut milk can be whipped, baked or eaten raw. It is naturally vegan, sugar-free and gluten-free. It’s so sweet and versatile that it may be better than regular whipping cream!

One of the most popular forms of coconut milk is canned. Canned coconut milk contains the most fat required for ultra soft, fluffy or rich treats. The problem is that there are many times that you don’t need the entire can. We can’t count the times we just needed that full fat white part or 1/2 cup of the milk part in a recipe and the rest of the can is forgotten in the fridge. This liquid is more expensive than regular milk, so of course you’ll want to utilize every can you open!

We’ve been brainstorming coconut ideas and today, we’ve consolidating coconut milk recipe so we don’t ever have to waste another half used can of coconut milk ever again! These ideas go beyond smoothies and curries, so you’re bound to find something new!

White Full-Fat Coconut Cream Recipes

Healthy Buckeye Brownies

Vegan Whipped Cream

Dairy Free Buckeye Brownies

Cinnamon Cherry Chocolate Chunk Ice Cream

Chocolate Silk Pie

Vegan Butterfinger Blizzards

Healthy Spring Crepe Cake

Easy Chocolate Mousse

Frozen S’mores

Vegan Mint Brownies

 

Coconut Milk Recipes

no sugar banana bread

Super Easy Chocolate Chip Banana Bread

Apple Cinnamon Waffles

Vegan Gluten-Free Chocolate Cupcakes

Vanilla “Chai” Chia Pudding

Naturally Sweet Pumpkin Pie

Raspberry Muffins

Chocolate Green Shake

Paleo Banana Bread

Healthy Orange Julius

Vegan Brownies

Raspberry Lemon Poppy Seed Pancakes

Healthy Peanut Butter Milkshakes

Now… do you have any opened cans of coconut milk in the fridge?  :) Are you new to coconut milk and needed some ideas on how to use it?  We hope you’ll check out this product and enjoy this awesome dairy substitute in all your favorite recipes!

What are your favorite ways to enjoy canned coconut milk?

IMG_7270

 


12
Jul 14

Vegan Blueberry Lemon Buttermilk Pancakes

healthy blueberry lemon pancakes

A couple weeks ago, I attended a Girls Camp for the girls in our church youth group. Girls Camp is about four days of hiking, climbing, singing and fire building. We stay busy and as such, we get hungry! Here’s something you might not know about teenage girls – they know how to eat just as well as teenage boys.

Every morning, we had breakfasts that usually included some kind of a starch/carb, protein and fruit. Every meal needed to be hearty to keep us going throughout the day.

After such decadent breakfasts every morning, I needed to step it up at home! I was inspired to revisit a classic pancake recipe. We have been making this recipe for over a year now – vegan “buttermilk” pancakes with loads of lemon zest and blueberries! Sugar-free, dairy-free and whole grain pancakes are a healthy, vegan (and still deliciously fluffy) alternative to true buttermilk pancakes!

vegan healthy buttermilk pancake natural recipe

 

These healthy cakes are a fantastic way to enjoy the fresh berries of the season.  I will admit, even though I was inspired to make more delicious breakfasts, I actually ate these pancakes for dinner! They are so yummy that they are great for any meal and may be one of my most made recipes on this site. The zest, sweetness and brightness of these pancakes just make me happy! It’s summer – there’s no better time to enjoy these blueberry lemon pancakes than now!

 

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