Category: Cookies

Shortbread Mexican Wedding Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Soy Free/ Nut Free)

Before we know it, we will all start our Christmas baking! Yes I said the “C” word. You know it’s coming. You know that it will be here sooner than you think. So why not figure out what you are going to be baking. You know that you always say that you’re going to get ahead of the game, but it will be December 24th and you’ll be freaking out because you haven’t baked anything . Or you say that you don’t have room in your freezer…

Then these cookies are perfect for you. They don’t need to be frozen. You can also make a few batches with different add ins, to make many different flavours. You can make them today be have all your baking done, way ahead of schedule!!

Shortbread Mexican Wedding Cookies

Either way, enjoy them and all that the holidays have to go with it!

Shortbread Mexican Wedding Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Soy Free/ Nut Free)

1 3/4 c. gluten free flour mix

1 1/2 tsp. xanthan gum

1/2 c. xylitol (or desired granular sweetener)

1/4 tsp. sea salt

1 c. coconut oil ( or dairy free butter)

1 vanilla

1 c. add ins of your choice- chocolate chips, nuts(if not allergic to nuts), dried cranberries, coconut, etc.

Preheat oven to 350 degrees.

In a small bowl whisk together, gluten free flour, xanthan gum and sea salt. Set aside. In a large bowl beat together coconut oil, desired sweetener and vanilla. Beat until creamy. Stir in flour mixture. Then stir in add ins.

Drop or roll dough in one inch balls. Bake for 11-12 minutes or until slightly golden. Makes approximately 40 one inch cookies.

Shortbread Mexican Wedding Cookies

Store in a sealed container for up to eight weeks.

Shared On: Allergy Free Thursdays. Sunday Food Link Up, Holiday Gluten Free Fix.

Double Chocolate Cookies (Paleo/ Gluten Free/ Dairy Free/ Vegan/ Nut Free)

May is celiac awareness month! As many people know, having multiple food allergies is a struggle that many people are afflicted with. Did you know that food allergies have double in the last decade? I am so happy that our friends at Enjoy Life Foods have created foods that we can all enjoy! Although I make most of my own foods, I am very happy that when I do buy something prepackaged, Enjoy Life Foods makes it safe for me to do so!  Did you know the entire product line is Free-From the Top 12 Food Allergens in Canada?

All Enjoy Life Foods products are free-from the eight most common food allergens in the United States, as declared by the FDA — wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish.

Enjoy Life Foods

 

Thanks to Enjoy Life Foods for sending me this yummy box of treats to try!

So whether you are making your own treats or buying some, know that Enjoy Life Foods is on your side!

Double Chocolate Cookies

 

Double Chocolate Cookies (Paleo/ Gluten Free/ Dairy Free/ Vegan/ Nut Free)

2/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1/3 c. raw cacao or cocoa

3/4 c. palm sugar

1 tsp. baking soda

1/4 tsp. sea salt

3/4 c. milk alternative

3 Tbsp. coconut oil

1 tsp. vanilla (I use my own)

1 tsp. lemon juice

1 c. Enjoy Life Chocolate Chips. Preheat oven to 350 degrees

In a small bowl, whisk together tapioca starch, coconut flour, ground flax, raw cacao, palm sugar, baking soda and salt. Set aside.

In a large bowl, beat together coconut oil, milk alternative, vanilla and lemon juice. Beat in flour mixture. Mix thoroughly. Stir in chocolate chips.

Drop by teaspoon onto parchment paper lined baking tray. Bake for 8-10 minutes. Let cool.

Double Chocolate Cookies

Cookies can be stored in a sealed container on the counter for up to three days. Freezes well.

Shared On: Allergy Free Thursdays, Health Vegan Fridays, Sunday Fitness and Food.

 

Graham Crackers (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

Summer is coming up fast! May marks the unofficial start of summer with both the Victoria Day and Memorial Day long weekends later this month. Summer also means camping, bon fires and smores. Yes I said smores!

How can you have summer without roasting marshmallows and making smores?

Graham Crackers

For the past few years I have bought the delicious commercially made graham crackers that are out there. I have also said to myself for the past few years that I would come up with my own recipe. Well a few of weeks ago I started playing with ingredients. The first couple of times, albeit delicious they were definitely not the proper consistency. Too runny. Then I finally got it down pat. Yes I would be making my own graham crackers this year!

Graham Crackers

My brilliant daughter came up with another suggestion. Melt chocolate ( I use Enjoy Life) and cover one side of the crackers. That way, when you are making smores you already have your chocolate!! Yes I said she was brilliant. Now it depends on how chocolatey you like your smores, as to whether you cover your whole batch or just half.

Graham Crackers

Now, you too can enjoy your own homemade smores!! Maybe next year I’ll make my own marshmallows. 🙂

Graham Crackers (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

1 1/2 c. gluten free flour mix

3/4 tsp. xanthan gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 c. coconut oil

3 Tbsp. maple syrup (honey if not vegan)

1/2 c. palm sugar

In a small bowl, whisk together flour mix, xanthan gum, baking soda and cinnamon. Set aside. In a medium size bowl, beat together coconut oil, maple syrup and palm sugar. When smooth mix in flour mixture. Your mixture will seem to dry. Don’t let it fool you. It will stick together.

Put mixture on top of a 9″ by 13″ piece of parchment paper. Press mixture together. Cover with another piece of parchment paper. Roll mixture out to between 1/4-1/8 of an inch thick. I push the extra bits back where they are needed. Cut your dough into 2″ by 2″ squares. I made 20. Put your dough into the fridge to set for about 30 minutes.

Preheat oven to 350 degrees.

Remove dough from the fridge. Cut your crackers apart so that they will bake as individual crackers. Bake for 9 minutes for 1/8″ and 10 minutes for 1/4″.  Let cool completely.

If you’d like to, melt dairy free chocolate and cover tops of half or all of your crackers to be smore ready!

These freeze well! They can also stay in a sealed container on the counter for up to 2 weeks.

Shared On: Healthy Vegan Fridays, Savoring Saturdays,, Allergy Free Wednesday.Sunday Fitness and Food.

Coconut Chocolate Chip Cookies (Paleo/ Soy Free/ Grainfree/ Vegan/ Gluten Free/ Dairy Free/ Nut Free)

Just so you all know, I have finally made it to Instagram!!! Yes, I am late to the game but I’m trying to figure it out! Definitely going to take a while to fully grasp it!

Please follow me on Instagram so I’m not too lonely there!! 😀

 https://www.instagram.com/sandisallergyfree/

You can also give me some pointers if you see things that I’m doing wrong. LOL

Now back to your regularly scheduled post…..

So a couple of weeks ago I was trying to make a recipe that just would not go as I wanted it to. I always bake my recipes at least three times, before sharing them with you. With that recipe I ended up with three different results. Getting frustrated, I need to just set that potential recipe aside for usually six months to a year. That is what happened with my Lemon Cake recipe. I had been making it a few times and just wasn’t happy with the results, then I tried it a year later tweaking a few things and voila, it turned out great!

Coconut Chocolate Chip Cookies

I was talking to my daughter on the phone while coming up with this recipe. Sometime I just start throwing ingredients into the bowl and see what happens. Everyone loved the first batch, but I thought they were just a bit too much like a macaroon. Don’t get me wrong, macaroons are delicious, but I already have a recipe for them. I wanted these to be more of a cookies texture. So I just tweaked a little bit and these beauties were created!

Coconut Chocolate Chip Cookies

 

When you bake them you have to be patient and let them completely cool and firm up. Believe me, the first time I made them I they just going to fell apart. That is because I like to try them warm to see if they are still great when they cool. I really thought the batch was going to crumbs, but when they completely cooled they stayed together just fine.

Coconut Chocolate Chip Cookies

 

Coconut Chocolate Chip Cookies (Paleo/ Grainfree/ Vegan/ Gluten Free/ Dairy Free/ Nut Free)

1/3 c. coconut oil (softened)

1/4 c. maple syrup (or honey for non-vegan)

1 gel egg** (or 1 regular egg for non-vegan)

1 tsp. vanilla (I use my homemade)

1/3 c. coconut flour

1/2 tsp. baking soda

1/8 tsp. sea salt

1 c. unsweetened shredded coconut

1/2 c. dairy free chocolate chips ( I use Enjoy Life brand)

Preheat oven to 325 degrees

Cream together coconut oil, maple syrup, ‘egg’, and vanilla. Mix in coconut flour, baking soda and sea salt. Stir in shredded coconut and chocolate chips.

Roll dough into small one inch balls and place on parchment paper lined baking tray. Flatten or your cookies will be baked little balls.

Bake for 9-10 minutes. Now here’s the tricky part. You have to let these cookies “Totally” cool. I am talking a good half hour. If you don’t then they just fall apart. If you want to speed up the process, then cool them in the fridge.

Store in a sealed container on the counter for up to 5 days. Freezes well. Makes between 20-24 cookies.

**To make a gel egg mix together 1 Tbsp. ground chia with 3 Tbsp. water. Let sit for five minutes. Add in when egg is called for in recipe.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Gluten Free Fridays, Savoring Saturdays

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

At Christmas time I am always looking for new favourites to make, to go onto my holiday goodie platters. I have always made a wide variety of treats for Christmas time, even after the food problems arose. I think that I make a wider variety now than I did pre-food problems. As many of you know that have issues with food, quite often the only treats that you can eat are made by yourself. I have cheated in the past with treats that have either been bought or made by someone else. I usually end up with not so nice results after consuming them. It can get very frustrating but if you just embrace the fact that you can pretty much only trust and eat what you make yourself, it gets easier.

I have always enjoyed coconut macaroons! Unfortunately I can no longer have the ones that I used to make with eggs (that apparently I never posted, haha oops). Don’t worry, these ones are way better than they were anyway! I started playing with my sweetened condensed coconut milk recipe and these delicious treats were created!!

Triple Coconut Macaroons

Have them plain or top them with chocolate. Either way they will be a great addition to your holiday platter!!

I have been baking for a couple of weeks now and think that I am nearing the end… Well, we’ll see. I bake, then eat, then need to repeat because they’re all gone. But really, when they are so yummy what else do you do? Does anyone else have this problem?

I hope you enjoy these delicious treats! Hopefully they can make it to your holiday platter!

Triple Coconut Macaroons

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

1 batch of sweetened condensed coconut milk

4 c. unsweetened shredded coconut

1/3 c. coconut flour

2 tsp. vanilla

1/2 tsp. sea salt

1/2 c. dairy free dark chocolate (optional)

Preheat oven to 350 degrees

In a medium size bowl (or in the pan the you made your sweetened condensed coconut milk in), add coconut, coconut flour, vanilla and salt. Stir until completely mixed.

Spoon onto parchment paper lined baking sheet. I use my one inch scoop. You can also just roll into small balls, but be sure to wet your hands as the dough is sticky.

Bake for 11-12 minutes or until macaroons start to brown. Let cool.

Triple Coconut Macaroons

Melt chocolate and drizzle onto macaroons. Let chocolate harden. Store in a cover container on counter for up to five days or in the freezer.

Shared On: Allergy Free Wednesday, Holiday Recipe Fix, Gluten Free Fridays, Health Vegan Fridays, Savoring Saturdays

Pumpkin Cookies (Paleo/ Vegan/ Nut-Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)

I think if every season had a flavour then autumn would be pumpkin spice! Seriously, can you go anywhere without hearing about pumpkin spice everything? I can’t blame anyone though. Pumpkin spice is spectacular! Well I can’t be any different can I?

I would like to introduce you to my pumpkin cookies that are filled with lovely pumpkin spice! They are not only free from gluten, dairy, sugar, grains but they are also vegan, paleo and nut free! So what is left in my cookies? Just plain old deliciousness!!

Paleo Pumpkin Cookies

Pumpkin Cookies (Paleo/ Vegan/ Nut-Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1/3 c. tapioca starch

1/3 c. coconut flour

2/3 c. ground flax

2/3 c. palm sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 Tbsp. pumpkin spice

1/2 tsp. sea salt

1/3 c. coconut oil- softened

1 Tbsp. lemon juice

1 c. pumpkin puree

Preheat oven to 350 degrees

In a small bowl whisk together tapioca starch, coconut flour, ground flax, palm sugar, baking powder, baking soda, pumpkin spice and sea salt. Set aside.

In a medium size bowl beat coconut oil, lemon juice and pumpkin puree. Stir in dry mixture. Spoon batter into one inch balls onto parchment paper lined baking sheet. Flatten cookie balls with fork or they will remain cookie balls.

Paleo Pumpkin Cookies

Bake 10-11 minutes for soft cookies. These freeze beautifully.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Free From Fridays, Savoring Saturdays,

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Grain Free/ Paleo)

I have said it before and I’ll say it again… I love hiding healthy unexpected ingredients into your favourite treats! Be it beets into cake, sweet potatoes into frosting or chickpeas into cookies, getting people to eat the foods that they don’t “think” they like is fun!

All of these yummy treats are gluten free, dairy free, refined sugar free and many are also vegan, nut free, grain free and paleo. Check out this great array of  tricky treats!

15 Treats with Healthy Hidden Ingredients

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Paleo/ Grain Free)

Cinnamon Sweet Potato Frosting Vanilla Cupcakes

Cinnamon Sweet Potato Frosting also paleo, vegan, nut free, grain free

Chocolate Avocado Chickpea Cookies

Chocolately Avocado Chickpea Cookies also vegan, grain free

Spiced Zucchini Muffins

Spiced Zucchini Muffins also vegan

Chocolate Sweet Potato Frosting 2

Chocolate Sweet Potato Frosting also paleo, vegan, nut free, grain free

Healthy-Avocado Fudgesicles

Healthy Avocado Fudgesicles also paleo, grain free, nut free, vegan

Chocolate Chip Chickpea Cookies 3

 

Chocolate Chip Chickpea Cookies, also vegan, grain free

Cinnamon-Raisin Avocado Chickpea Cookies

Cinnamon Raisin Avocado Chickpea Cookies also vegan, grain free

Chocolate Zucchini Cake w Sweet Potato Frosting

 

Chocolate Zucchini Cake

Chocolate Avocado Pudding

 

Avocado Chocolate Pudding also vegan, paleo, nut free, grain free

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins also vegan

Sunflower Seed Butter Cookies

 

Sunflower Seed Butter Cookies also vegan, paleo, nut free, grain free

Mini "Cheese" Cake Bites

 

Raw “Cheese” Cake Bites also vegan, paleo, grain free

Raspberry Zucchini Loaf

Raspberry Zucchini Loaf also vegan

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies also vegan and nut free

Chocolate Beet Cake

Red Velvet Chocolate Beet Cake also paleo, vegan, nut free, grain free

 

Shared On Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Savoring Saturdays, Allergy Friendly Taste Buds

 

 

Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

It’s August now and everyone’s zucchinis are growing beautifully! Everyone’s except for mine. The birds or bunnies or dear keep eating all of my zucchini flowers before they can grow nice zucchini.

Double Chocolate Zucchini Cookies

Fortunately, I have many friends who have too many zucchini. Yay for me!! And yay for you because I have been playing with several different zucchini recipes… Some of which aren’t ready for here yet…

Thankfully, this one continues to be a hit!

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

1 c. gluten free flour mix

1/2 c. raw cacao or cocoa

1/2 c. ground flax

1/2 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 c. coconut oil

1 c. palm sugar (or desired granular sugar)

2 tsp. vanilla

1 c. shredded zucchini

1 c. dairy free vegan chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees

In a medium size bowl, whisk together flour mix, cacao, flax, xanthan gum, baking powder and baking soda. Set aside.

In a large bowl, beat coconut oil, palm sugar and vanilla together until smooth. Add in dry mixture. Beat until mixed through. Stir in zucchini and chocolate chips. Add walnuts now, if using.

Drop by teaspoon full onto parchment paper lined cookie sheet. Bake 10-12 minutes for soft cookies, 15-17 for harder cookies.

Let cool completely. Store in covered container on the counter for up to 5 days. Freezes well.

Double Chocolate Zucchini Cookies

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Mix It Up Mondays

 

 

3 Ingredient Sunflower Seed Butter and Date Cookies (Paleo/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

So am I the last one around to know about sunflower seed butter? I found it a couple of weeks ago. Although cashew and almonds butters are delicious, the sunflower seed butter was half the price. Let’s face it, cooking allergy free gets very expensive, so when I can save a little I do.

3 Ingredient Sunflower Seed Butter & Date Cookies

So when I got done just eating this newly found treasure by the spoonful, I decided that I should fine a new way of eating it. I had already been tossing around the idea of a different kind of nut or seed butter cookie. I decided to try just sunflower seed butter and dates. Hmm needed just a little something… Yes you guessed it, vanilla.

3 Ingredient Cookies

There you have it… A three ingredient cookie that is also nut free. They are also one of the closest things you will have to a peanut butter cookie.  So delicious!!

 

3 Ingredient Sunflower Seed Butter and Date Cookies (Paleo/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

1 c. pitted dates

1 c. sunflower seed butter (or desired seed or nut (if not allergic to nuts) butter)

2 tsp. vanilla

Preheat oven to 325 degrees

Soak dates in boiling water for five minutes, then drain water and place dates into food processor. Add in sunflower seed butter and vanilla. Pulse until mixed and pureed.

Roll dough into one inch balls and place onto parchment paper lined baking try. Press cookies down with fork in a criss cross pattern. Bake for 15 minutes. Let cool five minutes.

Sunflower Seed Butter Cookies

Makes approximately 24 cookies. Store in a sealed container on the counter for up to five days. Freezes well.

 

Shared On: Mix It Up Monday, Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food.

 

Over 30 Holiday Treats (Gluten Free/ Dairy Free/ Refined Sugar Free)

Christmas is fast approaching and so are all the parties, family gatherings and unexpected guests.

Over 30 Gluten Free Treats

I always bake a wide variety because I love to eat a wide variety of goodies.

Here are many great recipes for your gatherings:

Over 30 Holiday Treats (Gluten Free/ Dairy Free/ Refined Sugar Free)

Cookies:

Simple Shortbread-also egg free

Almond Cookies– also paleo

Spritz Cookies

Grain Free Spice Cookies– also paleo

Jam Thumbprint Cookies

Cut Out “Sugar” Cookies– also egg free

Gingerbread Cookies– also egg free

Fudgy Mud Clusters– also egg free, no-bake

Squares:

Raspberry Jam Squares– also egg free

Butter Tart Squares

Almond Toffee Bites– also egg free

Turtle Brownies

Decadent Double Chocolate Bites

Salted Cashew Chewy Bars– also paleo, egg free

Chocolate Walnut Squares

Cakes and Cupcakes:

The Best Chocolate Cake

Almond Cake

Caramel Kissed Flourless Chocolate Cake– also grain free

Pumpkin Cake with Cashew Icing

Chocolate Yule Cake

Black Forest Triffle

Cinnamon Swirl Cake

Apple Spice Cake– also egg free

Pies:

Chocolate Cream Pie– also egg free, grain free

Lemon Meringue Pie

Shortbread Crust Apple Pie– also egg free

Caramel Apple Flan

Extra Treats:

Strawberry Rhubarb Crisp– also egg free, paleo

Easy Truffles– also egg free

Apple Crisp– also egg free

Chocolate Caramel Cups– also egg free

Holiday Treats

Shared On: The Southern SpecialMix It Up Monday, Gluten Free Holiday Fix, Allergy Free Wednesday, Allergy Free Thursdays,

 

 

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