Category Archives: Cookies

Chocolate Chips (Sugar-Free, Dairy-Free, Soy-Free) & a GAPS Friendly Option

Simple Honey-Sweetened Chocolate (and GAPS Chocolate Chips!)
GAPS Friendly Honey [affiliate link] Sweetened Chocolate Chunks

Chocolate… most women would rather give up just about anything but chocolate. So first of all, if you're on the GAPS Diet, yes, we can have chocolate, once digestive symptoms have calmed. Awesome, yes?! Click here for my collection of GAPS Legal chocolate recipes: 20+ Delicious Chocolate Recipes

When I was recipe testing for my friend Jessica Espinoza's e-book The Splendid Scoop I tried Our Nourishing Roots' Simple Honey-Sweetened Chocolate and was very pleased with how they tasted in ice cream. If you need to stick strictly to GAPS with no deviations (most people cheat a tiny bit once in awhile) then this recipe will be your best bet. With regards to how these chips hold up for baking, the author says in the comments, “They melt a little more than regular chocolate chips when I made chocolate chip cookies, perhaps because they aren’t a uniform size? But then when they cooled they hardened up again like normal.”

Another option, which is something I've been meaning to try is using Baker's unsweetened baking chocolate in place of chocolate chips. Typically cookie batter is pretty sweet so I think we could get by with chopping a few squares of Baker's into chunks and using in place of chocolate chips. I have tried using these chunks in my favorite chocolate shake and I can't tell I'm using unsweetened chocolate and I love the chunks! Let me know if you try this in cookies.

If you want to make honey-sweetened chocolate chips to use in trail mix Gutsy's Chocolate Drops will work perfectly.

Two honorable mentions if you don't have to be super strict on GAPS and can cheat just a little (the stevia, erithrytol and tapioca flour are not GAPS legal):

And last but not least, there is a new commercially produced chocolate chip but it uses stevia and erithrytol to sweeten: Lily's Dark Chocolate Chips. Stevia and erithrytol are not strictly GAPS legal but some people use them without adverse effects.

Don't forget to snag your copy of Chocolate Treats which is Volume 4 in the Baker's Dozen Coconut Flour Baked Goods series featuring chocolate and coconut flour [affiliate link]. You'll get 13 baked goods, plus 11 bonus recipes. Get yours today!

Chocolate Treats

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pumpkin Cookie Kisses

Pumpkin Cookie Kisses

Pumpkin Cookie Kisses
I love pumpkin [affiliate link] treats any time of the year. One really neat thing to remember is that you don't specifically need pumpkin… you can use any kind of orange winter squash, like butternut or acorn, and you can also use carrots, in place of the pumpkin. These are just tiny little bites and you can enjoy several of them and there's no need to feel guilty at all!

Pumpkin Cookie Kisses

  1. Preheat oven to 350°F.
  2. Process pumpkin, egg and honey [affiliate link] until smooth using a blender.
  3. Place in a bowl, add sea salt, vanilla [affiliate link] extract and spices.
  4. Mix well.
  5. Sift almond flour [affiliate link] after packing to avoid lumps, mix ingredients together.
  6. Place on a cookie sheet by heaping teaspoons, or pipe using an icing bag and open star tip.
  7. Bake 4 minutes or until bottom is lightly browned.

Pumpkin Cookie Kisses
Author: 
Recipe type: Dessert
Serves: 70
 
Tasty little pumpkin cookie kisses.
Ingredients
Instructions
  1. Preheat oven to 350°F. Be sure oven is preheated to correct temperature.
  2. Process pumpkin, egg and honey until smooth using a blender.
  3. Place in a bowl, add sea salt, vanilla extract and spices.
  4. Mix well.
  5. Sift almond flour after packing to avoid lumps, mix ingredients together.
  6. Place on a cookie sheet by heaping teaspoons, or pipe using an icing bag and tip.
  7. Bake 4 minutes or until bottom is lightly browned.

Do you love pumpkin? Then I have a cookbook you need to get ASAP! In my e-book Pumpkin Treats you'll find 13 coconut flour [affiliate link] baked goods, plus 8 bonus recipes. Click here to get your copy today!

Baker's Dozen Pumpkin Treats

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cookies & Cream Ice Cream Sandwiches

Cookies and Cream Ice Cream Sandwiches (Gluten/Grain/Dairy-Free GAPS/Paleo Friendly)

Cookies & Cream Ice Cream SandwichesMy oldest son Matthew turned 29 in April. I wanted to make something special, and a recipe for Cookies and Cream Ice Cream came through my Facebook feed. It looked delicious, but it wasn't exactly GAPS legal, so I decided to modify one of my ice cream recipes to make my own version.

This version is completely GAPS legal, yes, even the chocolate! Read the good news here about when you can have chocolate on GAPS.

The ice cream was totally delicious, with a smooth and creamy texture. The cookies worked perfectly, both crumbled into the ice cream and as the outer sandwich pieces.

We ate a couple and froze the rest. Be aware that you will need to let your ice cream sandwiches thaw for at least 30 minutes at room temperature to be able to enjoy eating them.

First off, do you have an ice cream maker? I have a Cuisinart automatic ice cream maker with the freezer insert which I totally love. For years I used the Donvier brand, and have a couple of those, too, and at holidays I love to use the Donvier, and everyone takes a turn “churning” the ice cream.

But when it's just me, I can get something else done while the Cuisinart is busy churning all by itself.

If you don't have an ice cream maker, you'll still be able to make this recipe. Just put the mixture into a rectangular casserole dish and place in the freezer. Stir every 10 minutes or so, until the texture is as firm as you wish it to be.

If you have been thinking about getting an ice cream maker, check out my links above for the two I like, and here's a secret: When you visit your local thrift store, be sure to keep an eye out for a Donvier ice cream maker. I see them a lot. Just make sure all the parts are present and that the insert is completely intact.

By the way, the freezer inserts on both of the ice cream makers which I use are made from aluminum… generally, I avoid aluminum as much as possible, but in this case, since the ice cream mixture is only in the insert for a few minutes, I don't worry about it too much.

All right, let's get started with the ice cream! If you have an ice cream maker with an insert, be sure it has been in the coldest part of your freezer for at least 24 hours. I like to keep the insert in my freezer at all times so if the urge strikes to have ice cream, I can just whip it up and start churning. Voila! Ice cream in minutes! Full of yummy nutritious foods, with no fake unpronounceable ingredients. And don't limit yourself to just ice cream. You can also make sorbet, sherbet, frozen yogurt, and even chilled drinks. My friend and affiliate partner Jessica Espinoza has a wonderful e-book called The Splendid Scoop, click here to read my review.

Cookies & Cream Ice Cream

Cookies and Cream Ice Cream

Makes 5 cups

  1. Add powdered gelatin [affiliate link] to hot water. Mix until the gelatin is dissolved.
  2. Add egg yolks to a medium sized pan with 1 cup coconut cream [affiliate link], and honey [affiliate link]. Whisk together.
  3. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  4. Remove from heat immediately once the temperature reaches 170°F and move to a heatproof bowl.
  5. Allow to cool for 20-30 minutes and add in remaining 3 cups of coconut cream, and gelatin and water mixture. Whisk together.
  6. Place in the refrigerator to chill thoroughly, 4-6 hours or overnight.
  7. When completely chilled, add to your ice cream maker and churn until it is as firm as you like. Or alternately use a rectangular casserole dish, place in the freezer and stir every 10 minutes.
  8. Make the cookies, here is the recipe. When cookies are cool, crumble several into the ice cream after it is firm.

Assembling the ice cream sandwiches

This is the simple part! Lay one cookie top side down. Dollop on a scoop of firm ice cream. Press a second cookie on top. Press together lightly.

If the ice cream is very soft, freeze for 30 minutes or until the ice cream is firm enough to eat like a sandwich without squishing out all over the place.

If you love desserts like this, I have two cookbooks you need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

Cookies and Cream Ice Cream
Author: 
Recipe type: Dessert
Cuisine: American
 
Dairy-free cookies and cream ice cream uses coconut cream instead of dairy products. Honey sweetened.
Ingredients
  • 2 tablespoons powdered gelatin
  • ½ cup hot water
  • 6 egg yolks
  • 4 cups coconut cream (I really like Aroy-D brand
  • 7 tablespoons honey, or to taste
  • 1 tablespoon vanilla [affiliate link] extract
  • 6 Chocolate Almond Flour Cookies, crumbled
Instructions
  1. Add powdered gelatin to hot water. Mix until the gelatin is dissolved.
  2. Add egg yolks to a medium sized pan with 1 cup coconut cream, and honey. Whisk together.
  3. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  4. Remove from heat immediately once the temperature reaches 170°F and move to a heatproof bowl.
  5. Allow to cool for 20-30 minutes and add in remaining 3 cups of coconut cream, and gelatin and water mixture. Whisk together.
  6. Place in the refrigerator to chill thoroughly. 4-6 hours or overnight.
  7. When completely chilled, add to your ice cream maker and churn until it is as firm as you like. Or alternately use a rectangular casserole dish, place in the freezer and stir every 10 minutes.
  8. Crumble several chocolate cookies into the ice cream (recipe is in original blog post)

Save

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Soft Vanilla Almond Flour Cookies – GAPS Legal Sugar Cookies

Almond Flour Sugar Cookies

These taste like soft sugar cookies to me. They are mildly sweet and lovely with a cup of Good Earth Organic Caffeine Free Sweet and Spicy Tea (Amazon Affiliate Link).

Soft Vanilla Almond Flour Cookies

  1. Preheat oven to 350°F.
  2. Cream coconut oil and honey.
  3. Blend the vanilla, egg and cooked drained navy beans in a blender or food processor until creamy.
  4. Add almond flour, baking soda and cinnamon powder, mix by hand or with a hand mixer.
  5. Using a one tablespoon measurement or scoop, place balls of dough on a lightly greased cookie sheet.
  6. Flatten each ball lightly using a fork.
  7. Bake for 12 minutes.

These cookies are light and moist, and slightly fragile when warm so it is best to wait until they are thoroughly cooled before removing from the cookie sheet.

Makes 24 cookies.

Sugar Cookies with Sweet & Spicy Tea

Shared at Fat Tuesday.

Soft Vanilla Almond Flour Cookies - GAPS Legal Sugar Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These cookies are light and moist, and slightly fragile when warm so it is best to wait until they are thoroughly cooled before removing from the cookie sheet.
Ingredients
  • ⅓ cup coconut oil, solid
  • ½ cup raw honey
  • 2 teaspoons vanilla
  • ½ cup cooked navy beans, drained
  • 1 whole large egg
  • 2 cups packed almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon powder (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Cream coconut oil and honey.
  3. Blend the vanilla, egg and cooked drained navy beans in a blender or food processor until creamy.
  4. Add almond flour, baking soda and cinnamon powder, mix by hand or with a hand mixer.
  5. Using a one tablespoon measurement or scoop, place balls of dough on a lightly greased cookie sheet.
  6. Flatten each ball lightly using a fork.
  7. Bake for 12 minutes.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cookie Cutter Cookies (Grain-Free Egg-Free Dairy-Free & GAPS legal)

Grain-free Snowman Cookies

I have two variations of this recipe. I'm sharing the egg-free version here at the blog and the version which contains one egg is featured today in a guest post at my friend Jessica's blog, Delicious Obsessions.

One of my favorite memories as a child was making cookie cutter cookies at Christmas. This was a tradition which I shared with my children as well. But since I'm doing GAPS, those old favorite recipes are not acceptable, and since my children are grown I hadn't thought too much about it. Around Thanksgiving I saw Jill from Real Food Forager's Grain Free Holiday Roll Out Cookies and I decided to give them a try. Jill asked for comments on decorating the cookies to make them SCD and GAPS legal, and that started me thinking.

Every year at my job I set up my collection of snow people and one of my coworkers asked if I would consider making some kind of Christmas cookies to share… it occurred to me that it would be really cool to make some snow people cookies. I decided I would make vegetable leather from beets and carrots to decorate! I wasn't sure if it would work out, but I figured it couldn't be much different than making fruit leather.

Although butter and ghee are legal on GAPS, I know there are a lot of people who don't tolerate even butter and ghee, so I thought I would try making these cookies with coconut oil [affiliate link]. The other adaptations from Real Food Forager's recipe is that I omitted the baking soda [affiliate link], exchanged orange zest for lemon, added cloves [affiliate link] and exchanged the egg for flax “egg” substitute.

Now without further ado, here is the recipe! You can find a printable version of the recipe below.

Grain-Free Cookie Cutter Cookies

Grind sprouted flax seeds until turned into flour. I used my Magic Bullet with the low blade. Place ground flax seeds in a small bowl. Add water one tablespoon at a time and mix thoroughly. Place in the refrigerator for 15 minutes to allow flax “egg” to set up.

Place 1/2 cup solid coconut oil in a bowl. Add 1/4 cup honey [affiliate link].

Grain-Free Cookie Dough

Beat with mixer until whipped.

Grain-Free Cookie Dough

Add orange zest, cloves and vanilla. Add the flax “egg” and mix together.

Grain-Free Cookie Dough

Measure 1/2 cup of coconut flour [affiliate link], firmly packed. I use Tropical Traditions and keep it in the freezer so it is still kind of moist and clumps together. Use the back of a knife to cut across the measuring cup to be sure you get an even measurement.

Reserve two tablespoons.

Sift the coconut flour to remove any small clumps. Mix the coconut flour into the bowl and mix thoroughly with a hand mixer. Allow to sit five minutes. If the dough is stiff but pliable and forms into a ball of dough, don't add any more coconut flour. Otherwise, add the rest of the coconut flour. Allow to sit for five minutes.

Grain-Free Cookie Dough

Form into a ball, the cookie dough's texture should be very much like regular cookie cutter cookie dough.

Grain-Free Cookie Dough

Divide ball in half. Place each piece between a piece of parchment paper and flatten into a circle. Refrigerate 15 minutes (not any longer because the dough will become too stiff – if it does become too stiff to easily use a cookie cutter allow to sit at room temperature for a few minutes).

Remove from refrigerator, roll the dough slightly thinner with parchment paper in place.

Apply “clothing” before baking if you are making snow people. 🙂 You can make your own, or use store bought fruit or vegetable leather. See below for more information on making the beet and carrot leather.

Bake at 350°F for 7 minutes.

Yields 10 snow people.

Beet and Carrot Leather Instructions

When I made the beet and carrot leather I totally winged it. A few days later my husband found my Mary Bell's Complete Dehydrator Cookbook and I was able to do some research. I will tell you what I did, and what I would change in making the beet and carrot leather again.

Steam two medium beets, chopped and 5 peeled carrots, until fork tender. It takes 25 minutes for the carrots, and an additional 15-25 minutes for the beets.

Add water by the tablespoon to the beets and puree them into an applesauce-like puree. Add 1-2 tablespoons of honey to the beets. Sweeten to taste, bear in mind as the leather dries it will taste sweeter.

Do the same with the carrots. After reading my dehydrator book I discovered that vegetables do not have much pectin – apples are high in pectin. According to Mary Bell, “A sufficient amount of pectin in applesauce is the reason the leather peels off the leather sheet in one piece.” With that bit of information, I would add one cooked apple to eat vegetable puree. (I would just steam two apples and add one apple to the beets and one apple to the carrots, you will probably be able to get by with adding less honey since the apple will add sweetness).

Spread your vegetable puree onto greased fruit leather sheets. I use this dehydrator Nesco American Harvest FD-61 Food Dehydrator with these Nesco LSS-2-6 Fruit Roll Sheets (Set of 2).

Mary Bell says “Drying time depends upon several factors: the make of dehydrator, the thickness of puree on the leather sheets, the sugar content of the puree, and so on.”

It is recommended to spread the puree 1/4″ thick but I spread mine thinner – about 1/8″ so that the resulting leather would be thinner for decorating the snow people cookies. It can take from 8-20 hours to dry the puree into leather.

Beet and Carrot Vegetable Leather

I neglected to grease my fruit roll sheets and they stuck pretty bad, so ended up placing them into the freezer which allowed me to bend them and remove the leather. I placed the leather on parchment paper.

I used the snowman cookie cutter to press into the leather to indent a pattern for the hats, and then used scissors to cut them out. For the rest I just eyeballed the sizes, using scissors to cut the scarves, aprons, hat bands, flowers, etc.

It took me 5-6 minutes to decorate each snow person so this is definitely a labor of love. 🙂

I just laid the vegetable leather on the raw cookies, when placing the hat band on the hat I just placed my finger into a bowl of water and moistened the bottom of the hat band so it would stay in place.

Let me know if you try making these cookies, I would love to see pictures of your decorated cookies!

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

This post shared at Fat Tuesday's Christmas Edition.

Grain-Free Egg-Free Cookie Cutter Cookies
Author: 
Recipe type: Cookies
Serves: 10
 
Cookie cutter cookies
Ingredients
  • ½ cup coconut oil
  • ¼ cup honey
  • 1 Tablespoon sprouted flax seeds (I used Go Raw's Organic Sprouted Flax Seeds)
  • 2 teaspoons orange zest (about 2 medium oranges)
  • ⅛ teaspoon cloves
  • 1 teaspoon vanilla
  • ½ cup coconut flour
  • Fruit or vegetable leather (for decorating, if desired)
Instructions
  1. Grind sprouted flax seeds until it is turned into flour. I use Magic Bullet [affiliate link] with the low blade. Place ground flax seeds in a small bowl. Add water one tablespoon at a time and mix thoroughly. Place in the refrigerator for 15 minutes.
  2. Place ½ cup solid coconut oil in a bowl. Add ¼ cup honey. Beat with mixer until whipped.
  3. Add orange zest, cloves and vanilla.
  4. Add the flax "egg" and mix together.
  5. Measure ½ cup of coconut flour, firmly packed. I use Tropical Traditions and keep it in the freezer so it is still kind of moist and clumps together. Use the back of a knife to cut across the measuring cup to be sure you get an even measurement.
  6. Reserve two tablespoons of coconut flour.
  7. Sift the coconut flour to remove any small clumps. Mix the coconut flour into the bowl and mix thoroughly with a hand mixer. Allow to sit five minutes. If the dough is stiff but pliable and forms into a ball of dough, don't add any more coconut flour. Otherwise, add the rest of the coconut flour. Allow to sit for five minutes. Form into a ball, the cookie dough's texture should be very much like regular cookie cutter cookie dough.
  8. Divide ball in half. Place each piece between a piece of parchment paper and flatten into a circle. Refrigerate 15 minutes (not any longer because the dough will become too stiff - if it does become too stiff to easily use a cookie cutter allow to sit at room temperature for a few minutes).
  9. Remove from refrigerator, roll the dough slightly thinner with parchment paper in place.
  10. Apply "clothing" before baking if you are making snow people. 🙂 You can make your own, or use store bought fruit or vegetable leather.
  11. Bake at 350°F for 7 minutes.

Save
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Double Double Chocolate Brownies

Grain-Free Double Double Chocolate Brownies

Double Double Chocolate Brownies

I came to the conclusion that something I'm missing in my collection of recipes – a brownie recipe. Everyone needs a brownie recipe. 🙂

One of my friends told me she had a brownie recipe that she would like to share with me which contained some “secret” ingredients. She said her older children don't even want to eat her brownies because of what she puts in them, while her younger children think that's what brownies are supposed to be like. Well, they are delicious, it's just that they contain vegetables, which normally one would not imagine to find in brownies. My friend's version needed conversion to be grain and sugar-free and so I set out to begin the trials.

These brownies are moist with a cake-like texture.

Remember that Dr. Natasha has approved cocoa powder [affiliate link] for those whose digestive problems have ceased. I recently researched Baker's Unsweetened chocolate to learn that it is 100% ground cacao beans. From the site: “Chocolate is made from cocoa beans. The beans are roasted, and then ground, resulting in cocoa solids, which when combined with cocoa butter creates chocolate.” So although Dr. Natasha says “cocoa powder”, I think Baker's Unsweetened chocolate is probably safe as well. Thanks to Kristen for asking about substitutions for the Baker's unsweetened baking chocolate squares I learned that you can substitute 3 Tablespoons of cocoa (or cacao powder) and 1 Tablespoon fat (butter, palm shortening or coconut oil [affiliate link]) for each ounce.

Remember though if you have adrenal fatigue, chocolate is a source of caffeine and can be hard on the adrenals. If you make these and cut them into 9, then cut each square into four, you can eek out 36 bite-sized servings.

 Grain-Free Double Double Chocolate Brownies

Preheat oven to 350°F.

Grease an 8″ x 8″ glass baking dish with coconut oil.

Place three carrots in a steamer and cook until tender, about 25 minutes. Allow to cool to room temperature.

Melt chocolate squares in a double boiler. If you don't have a double boiler, just place a glass Pyrex or oven-safe bowl over a small pan of water. It will take about 15 minutes to heat the water and melt the chocolate. If your coconut oil is solidified, add to the bowl and melt.

Place 2 eggs and cooled carrots in your blender, or  Magic Bullet MBR-1701 17-Piece Express Mixing Set and process until pureed. Move to a medium sized mixing bowl.

Add remaining egg, honey, cocoa powder, vanilla extract and salt into the mixing bowl. When the chocolate squares and coconut oil are melted, add into the mixing bowl. Mix together.

The mixture should be creamy, like pudding. Add 1 Tablespoon of coconut flour [affiliate link] at a time, waiting one minute in between adding more to allow the coconut flour to absorb the liquids. You are looking for a brownie-like batter. Spread the batter into the 8×8 glass cooking dish. Bake for 20 minutes or until internal temperature reaches 160°F and brownies are firm to the touch.

Makes 9 large brownies, or 36 bite sized.

This recipe shared at Fat Tuesday.

5.0 from 2 reviews
Grain-Free Double Double Chocolate Brownies
Author: 
Recipe type: Dessert
Cuisine: Brownies
Cook time: 
Total time: 
Serves: 36
 
These brownies are super chocolate-y, moist and slightly cake-like.
Ingredients
  • 1 cup cooked carrots (about 3 carrots)
  • 3 large whole eggs
  • 3 ounces Baker's unsweetened baking chocolate squares (100% cacao)
  • ¼ cup coconut oil
  • 6 Tablespoons honey
  • ¼ cup cocoa powder
  • 2 teaspoons Vanilla extract
  • 2-3 Tablespoons Tropical Traditions coconut flour, packed
  • ½ teaspoon salt
  • ½ cup walnuts, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease an 8" x 8" glass baking dish with coconut oil.
  3. Place three carrots in a steamer and cook until tender, about 25 minutes. Allow to cool to room temperature.
  4. Melt chocolate squares in a double boiler. If you don't have a double boiler, just place a glass Pyrex or oven-safe bowl over a small pan of water. It will take about 15 minutes to heat the water and melt the chocolate. If your coconut oil is solidified, add to the bowl and melt.
  5. Place 2 eggs and cooled carrots in your blender, or Magic Bullet MBR-1701 17-Piece Express Mixing Set and process until pureed. Move to a medium sized mixing bowl.
  6. Add remaining egg, honey, cocoa powder, vanilla extract and salt into the mixing bowl. When the chocolate squares and coconut oil are melted, add into the mixing bowl. Mix together.
  7. The mixture should be creamy, like pudding. Add 1 Tablespoon of coconut flour at a time, waiting one minute in between adding more to allow the coconut flour to absorb the liquids. You are looking for a brownie-like batter. Spread the batter into the 8x8 glass cooking dish. Bake for 20 minutes or until internal temperature reaches 160°F and brownies are firm to the touch.
  8. Makes 9 large brownies, or 36 bite sized.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Werewolf Fingers

Werewolf Fingers Halloween Cookies GAPS Friendly

Werewolf Fingers

I found this simple recipe at my friend Crystal's blog and with one easy substitution (raw honey [affiliate link] instead of sugar) instead of Witch's Fingers, we have GAPS Friendly Werewolf Fingers.

Werewolf Fingers

Preheat oven to 350°F.

Scramble the egg until thoroughly blended. I like to use my Magic Bullet Blender.

Mix the egg with the honey.

Mix in the peanut butter with a spoon. As you mix the ingredients together they will coagulate and thicken. The resulting dough will be pliable and easy to work with.

Remove rings and watches, and children wash your hands using the proper technique! (At 32 seconds into the video as Matthew demonstrates the cherry pitter).

Divide the dough into 10 or 12 sections.

Roll each section into a log about 3 inches long.

Place on a greased cookie sheet and complete the finger there.

Flatten and round the ends. Place a sliced almond at the tip for the fingernail.

Take a spoon and indent the knuckles.

Bake for 12-15 minutes until firm to the touch and the bottom is browned.

Carefully remove the fingers with a spatula to a cooling rack.

This recipe was included at Fat Tuesday.

Werewolf Fingers

4.0 from 1 reviews
Werewolf Fingers Halloween Cookies GAPS Friendly
Author: 
Recipe type: Halloween Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
These fingers look really creepy.
Ingredients
  • 1 cup smooth peanut butter
  • ¼ cup raw honey
  • 1 large whole egg
  • Sliced almonds (for the fingernails)
Instructions
  1. Preheat oven to 350°F.
  2. Scramble the egg until thoroughly blended.
  3. Mix the egg with the honey.
  4. Mix in the peanut butter with a spoon. As you mix the ingredients together they will coagulate and thicken. The resulting dough will be pliable and easy to work with.
  5. Remove rings and watches, and children wash your hands.
  6. Divide the dough into 10 or 12 sections.
  7. Roll each section into a log about 3 inches long.
  8. Place on a greased cookie sheet and complete the finger there.
  9. Flatten and round the ends. Place a sliced almond at the tip for the fingernail.
  10. Take a spoon and indent the knuckles.
  11. Bake for 12-15 minutes until firm to the touch and the bottom is browned.
  12. Carefully remove the fingers with a spatula to a cooling rack.

 

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Raw Mango Medallions

Mango & White Chocolate Chunk Medallion Coconut Flour Cookies

Raw Mango Medallions

I had big dreams for these cookies. They taste great, but they didn't turn out like I expected.  They taste like mangoes, but if made them again I would not include the white chocolate chunks. The white chocolate was amazing, but it didn't work so good for me baked.

I'm going to share them with you in case you want to experiment.

First I took three sweet, ripe mangoes, peeled them and removed the flesh from the seed. If you are going to use the mangoes as I did, it works great to just take them in your hand and squeeze over a bowl. The flesh will mash off and be careful as you get close to the seed because it has sharp edges. Use a potato masher to mash any large chunks.

Fresh Mango

Next I spread the mango flesh onto my dehydrator. I have these plastic discsthat set on the surface of the dehydrator shelves so that you can make fruit leather. Oh, and I also dried some pineapple. The one cut into small chunks was very sweet and ripe, while the larger pieces were tart and not as sweet.

Mangoes and Pineapple

At 12 hours into dehydrating I was able to pull up the mango flesh and flip it over so that it would dry on the other side. After 24 hours I removed it from the dehydrator and let it set for a few minutes to cool. It turned crispy and I was able to crunch it up into small pieces, then put it in my Magic Bullet blender and grind it into powder.

3 mangoes rendered 3-3/4 ounces of powdered mango.

Grinding Mango Flesh into Powder using my Magic Bullet blender

Also, the previous day, I made the white chocolate chunk chips. I followed this recipe from Our Nourishing Roots: Honey-Sweetened White Chocolate. Except I only had 8 tablespoons of cocoa butter so I had to do some fractions to figure out how much honey [affiliate link] to use.

When I got to the part where you hit the mixture with a stick blender every 30 minutes until it turns opaque, after about 90 minutes I realized that my kitchen may never cool down enough to solidify so I ended up putting the bowl into ice water and blending with the stick blender. That worked out great, and I had this to show for it. It was delicious. It was amazingly delicious. I was so excited to see big hunks of white chocolate in my cookies.

White Chocolate GAPS Legal

Then I made these… dozens and dozens and dozens upon dozens of dozens of dozens of miniature white chocolate chips using my Cake Decorating Kit.

10 Dozen Perfect Miniature White Chocolate Chips

No wait. That's what I'd envisioned… this is what I really made, one or two “perfect” and the rest were lumps and stars and bumps. If you look at the top of the photo you'll see a blob and that's where I finally gave up and made chocolate chunks.

This is also when I realized that my time management skills are nil.

White Chocolate Chips

Finally I commenced with the cookie making.

Mango & White Chocolate Chunk Medallion Coconut Flour Cookies

Mix the honey, eggs, coconut oil [affiliate link], vanilla and mango powder together using a hand mixer. Mix in the coconut flour [affiliate link] using the hand mixer. Allow to sit for a few minutes so that the coconut flour can absorb the liquids. Fold in the white chocolate chunks with a spoon.

Drop by even tablespoons onto a cookie sheet.

This dough is slightly firmer than previous Medallion cookie dough. I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.

Preheat oven to 325°F.

Bake for 8 minutes.

Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.

As I said earlier, the chocolate chunk-chips were amazing and delicious. I will try them again as I have just ordered a pound of cocoa butter from Mountain Rose Herbs; however, I do not think I will risk using the white chocolate in baked goods again. I think they would work great in Fudge Babies.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Cookie Ingredients

White Chocolate Chunks

Mango White Chocolate Chunk Cookie Dough

Even Tablespoon of Cookie Dough

Raw Cookie Dough

Are these not gorgeous cookies?

Raw Cookie Dough

ACK!! Craters!!! Agh! NO!! What happened?! What went wrong?

Oh NO! Craters!

Oh NO! Craters!

Recipe: Mango & White Chocolate Chunk Medallion Coconut Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 5 Tablespoons honey
  • 2.5 ounces dehydrated, powdered mango (two mangoes)
  • 6 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • 4 large eggs
  • ½ cup Bob’s Red Mill Organic Coconut Flour
  • ¼ teaspoon vanilla
  • Homemade white chocolate chunk-chips (Recipe from: Nourishing Roots: Honey-Sweetened White Chocolate)
Instructions
  1. Mix the honey, eggs, coconut oil, vanilla and mango powder together using a hand mixer.
  2. Mix in the coconut flour using the hand mixer.
  3. Allow to sit for a few minutes so that the coconut flour can absorb the liquids.
  4. Fold in the white chocolate chunks with a spoon.
  5. Drop by even tablespoons onto a cookie sheet.
  6. This dough is slightly firmer than previous Medallion cookie dough. I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.
  7. Preheat oven to 325°F.
  8. Bake for 8 minutes.
  9. Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.
Notes
Haha! 48 hours Prep Time. Honey Sweetened White Chocolate Chunk Chips from Nourishing Roots: http://www.ournourishingroots.com/honey-sweetened-white-chocolate-and-gaps-white-chocolate-chips/

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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