Category: Cookies

Serves: 18 cookies

Source: Easy Diabetes Cookbook, by Mary Ellen Phipps

Ingredients

• 2 cups coarsely chopped pecans
• 1 cup gluten free rolled oats
• 1/4 cup unsalted butter or coconut oil
• 1/3 cup maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350 degrees and line large baking sheet with parchment.
2. In food processor, combine pecans and oats and process until a powder forms. Add butter and pulse until ingredients are well combined. Add maple syrup, cinnamon, salt, baking soda, vanilla and almond extract. Process ingredients another 20-30 seconds until dough forms.
3. Remove blade from food processor and add chocolate chips by hand .
4. Using a cookie scoop (1 tablespoon measure), scoop dough into balls and place on prepared baking sheet.
5. Bake cookies for 12-14 minutes or until the tops are golden.
6. Remove from oven and let cool for 5 minutes and then transfer cookies to wire cooling rack.

Serves: 12

Source: Mary Ellen Phipps, The Easy Diabetes Cookbook

Ingredients

• 1 cup all natural peanut butter
• 1/4 cup maple syrup
• 1 large egg, beaten
• 1 cup oats, rolled or quick oats
• 1/4 cup mini chocolate chips
• 1/4 teaspoon salt(optional)

Instructions

1. Preheat oven to 350F (177C). Line baking sheet with parchment paper.
2. In a large bowl, whisk together peanut butter, maple syrup and egg.
3. Add oats and chocolate chips and mix until ingredients are combined.
4. Chill dough for 10 to 15 minutes.
5. Use a cookie scoop to scoop balls of dough onto prepared baking sheet. Using a fork, gently flatten the balls into desired shape. The cookies will not change shape during baking.
6. Bake cookies for 10-12 minutes until golden brown.
7. Remove from oven and cool for five minutes before transferring to wire rack.
8. Store cookies at room temperature for 3 days up up to 3 months in freezer.

Each cookie contains 7 grams of protein.

Serves: Makes 10 cookies

Source: Sarah Nevins, Effortless Vegan

Ingredients

• 1 1/2 cups (144 g) almond flour
• 1 teaspoon ground ginger
• 3 tablespoons (45ml) melted coconut oil
• 3 tablespoons (45 ml) maple syrup
• 2 teaspoons (13 g) blackstrap molasses

Instructions

1. Preheat oven to 350 degrees F and line baking sheet with parchment paper.
2. Add almond flour and ginger to a medium size bowl and whisk together. Stir in coconut oil, maple syrup and molasses. Mix until combined.
3. Scoop out heaping spoonfuls of dough and roll them into 10 balls. Place balls on lined baking sheet and flatten them with a fork, making a criss-cross pattern on top of each cookie.
4. Place in oven and bake for 9 – 10 minutes. Remove from oven and allow to cool for 5 minutes.
5. Keep stored in an air-tight container for a week.

Serves: Oh She Glows Every Day

Source: 13 cookies

Ingredients

• 3 tablespoons water
• 1 tablespoon ground flax
• 1/2 cup unsweetened shredded coconut
• 1/2 cup gluten-free rolled oats
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp fine see salt
• 1/4 cup non-diary mini chocolate chips
• 1/2 cup natural smooth peanut butter
• 1 tsp pure vanilla extract
• 2 tablespoons of Maple Syrup

Instructions

1. Preheat oven to 350 and line a large baking sheet with parchment paper.
2. In a large bowl, whisk coconut, rolled oats, sugar, baking powder, salt and chocolate.
3. Add peanut butter, vanilla and maple syrup to the bowl with the flax mixture and stir until thoroughly combined. The mixture will be thick.
4. Spoon the wet ingredients into the dry ingredients and stir. You may want to knead with hands at this point to mix everything together.
5. Lightly wet your hands and form the dough into 12 balls about the size of golf balls. Gentle press down each ball to flatten slightly.
6. Bake 12-14 minutes. Let cool 5-8 minutes before transferring to a cooling rack. Store in airtight container in fridge for 3-4 days or freeze for up to 1 month.

Serves: 10-15 cookies

Source: Lofta Caffè

Ingredients

• 1 dl sugar
• 1 lemon, juice + zest
• 1/3 cup olive oil (3/4 dl)
• a pinch of salt
• 1/2 tsp baking powder
• 1 1/4 cup flour (3 dl)

Instructions

1. Stir together lemon juice, zest and olive oil.
2. Stir in the dry ingredients. Form a dough, add some water or more flour if necessary.
3. Let sit for 30 minutes.
4. Form 10-15 biscuits.
5. Bake for 10-12 minutes, 375 F (190 C) until lightly browned.

Serves: 36

Source: Canadian Living

Ingredients

• 1 cup unsalted butter
• 1 cup of packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 1/2 teaspoons vanilla
• 1 3/4 cup all purpose flour
• 1 teaspoon cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups large flake oats
• 1 1/2 cup raisins

Instructions

1. Preheat oven to 350. Line baking sheets with parchment and set aside.
2. In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy. Beat in egg, then egg yolk and vanilla.
3. Whisk together flour, cinnamon, salt and soda. Stir into butter mixture until just combined. Stir in oats and raisins.
4. Roll dough into 2 tablespoon balls. Arrange 2 inches apart on baking sheet and bake until golden, about 12 – 14 minutes.
5. Remove from oven and let cool on racks for 2 minutes before transferring to cool completely on racks.

Serves: 12 – 14 Biscotti

Source: Power Biscotti from Blissful Basil

Ingredients:
1 tablespoon (7 g) ground flaxseed
2 tablespoons (30 mL) filtered water
2 cups (300 g) raw shelled sunflower seeds
1 tablespoon (8 g) arrowroot starch
1/4 teaspoon fine sea salt
1/2 cup (60 g) dried cherries, cranberries, or blueberries, roughly chopped
1/3 cup (53 g) raw pepitas
2 tablespoons (18 g) cacao nibs (optional)
1/4 cup (60 mL) pure maple syrup
1 teaspoon (5 mL) pure vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. Meanwhile, add the sunflower seeds to a food processor and process for 45–60 seconds, or until you have a coarse flour or fine meal, stopping to pulse several times to ensure even processing. The texture should be flour-like; be careful not to overprocess or you’ll end up with sunflower butter.
   Transfer the sunflower flour to a large mixing bowl and whisk in the arrowroot and sea salt. Stir in the dried fruit, pepitas, and cacao nibs (if using).
   Add the maple syrup and vanilla extract to the small mixing bowl with the flaxseed mixture and vigorously whisk to combine. Pour over the dry sunflower mixture, and use a large wooden spoon to mix well for about 30 seconds. At first it will seem like there isn’t enough liquid, but keep stirring until the liquid is evenly dispersed and you have a damp dough.
3. Turn the dough out onto the lined baking sheet, and divide it into 2 equal pieces. Use lightly wet hands to shape and compact the dough into 2 tightly packed rectangles. Each rectangle should be approximately 4 × 6 inches, and just shy of 1 inch thick.
   Bake for 18–22 minutes, or until the edges are light golden brown and each rectangle feels well set, yet retains a soft indentation when gently pressed. Remove from the oven and cool for about 20 minutes.
   Meanwhile, decrease the oven temperature to 275°F (135°C).
4. Once the biscotti rectangles are mostly cool, use a sharp knife to cut them widthwise into 1-inch-thick slices, pressing straight down and rocking the knife back and forth to slice rather than using a sawing motion. You should have a total of 12–14 biscotti, 6–7 from each rectangle.
   Carefully return the biscotti to the lined baking sheet, sliced-side down. Bake for 16–18 minutes. Then, carefully flip each biscotti, and bake for another 16–18 minutes, or until a light golden brown and crisp to the touch. They’ll continue to crisp as they cool, so keep that in mind when testing for doneness.
   Carefully transfer the biscotti to a wire cooling rack. Cool completely. Store in an airtight glass container to maintain crispness. They’ll keep for up to 1 week at room temperature, or you can store them in the freezer for a bit longer.

Tips:

Oven temperatures may vary greatly, so be sure to keep an eye on the biscotti during all three stages of baking to avoid burning it.

Serves: 60 Cookies

Source: Canadian Living, September 2015

Ingredients:

• 1 cup (250 mL) butter, softened
• 1-1/4 cups (300 mL) packed brown sugar
• 3/4 cup (175 mL) granulated sugar
• 2 eggs
• 2 tsp (10 mL) vanilla
• 3 cups (750 mL) all-purpose flour
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) baking soda
• 3 cups (750 mL) good-quality semisweet chocolate chips or chunks

Instructions:

1. In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
2. Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
3. Bake, 1 sheet at a time, in 350°F (180°C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)