Showing posts with label cookies. Show all posts

Raisin Thumbprint Cookies - Gluten Free, Nut Free, Dairy Free, SCD legal

Posted by J on Monday, January 31, 2011. Filed under: , , , , , , , , ,
2 Comments

I love cookies, cakes, and small things that I can have with tea that don't require a fork. These cookies are cake like and not too sweet. The raisin filling forms something akin to a caramel which coast the raisins and ends up being nice and chewy.  I also think they look a little like bird's nests but that does not effect the flavor :-) 

Raisin Thumbprint Cookies - Gluten Free, Nut Free, SCD Legal, Dairy Free
makes approx 20 cookies

The first thing to do is prepare the Raisin Filling so it won't be too hot when you're trying to place it into the cookie. 


Raisin Filling
1/2 cup raisins
1/4 cup water
1/4 cup honey

when it looks like this, you're done! Turn off the stove!
Combine in a sauce pan and cook over low heat stirring occasionally until the raisins plump and most of the liquid is gone.

While your raisin filling is going prepare the cookie dough:

1/2 cup honey
4 eggs
1/2 cup olive oil
2 tsp vanilla
3/4 cup coconut flour + 2 tbs
1/2 tsp baking soda
1/4 tsp sea salt

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or use a silicone baking sheet. Combine the honey, eggs, olive oil, and vanilla in a bowl and mix with an electric mixer (I use my kitchen aid stand mixer for this) until well combined. Whisk the coconut flour, baking soda and salt together in a small bowl. Add the dry to the wet ingredients and mix until a dough forms.

Scoop the cookie dough onto your prepared baking sheet (I use a 1 1/2 tsp cookie scoop). Get yourself a little bit of olive oil in a little dish, now press your thumb into the oil and then into the cookie making a small indentation. Don't push all the way to the bottom of the cookie! Fill your indentation with some of the raisin filling. I did not use all the filling (I just allowed it to harden all the way and ate it, it was delicious).

Bake for 15 minutes.
 


Vanilla Coconut Cookies

Posted by J on Thursday, January 27, 2011. Filed under: , , , , , ,
2 Comments

I'll be the first to admit that I crave cookies, especially yesterday when the brakes went out in my car (again), it was snowing, and I had to go get my kids. I suppose that's stress eating and that's not always good but I'm only human and I'm grateful that there are foods out there now that I can actually eat and won't aggravate my Crohn's! There are people out there that can not digest flaked coconut so with that in mind I created these cookies. They taste a bit like macaroons but are much easier to digest and are great with tea.

Vanilla Coconut Cookies  (SCD, Nut Free)
makes about 21 cookies

4 eggs
1/2 cup honey
1/2 cup solid coconut oil 
1 1/2 tsp vanilla
1 tsp lemon juice
1/2 tsp baking soda
3/4 cup coconut flour
1/4 tsp sea salt

Preheat your oven to 350 degrees and line a cookie sheet with parchment or use a silicone baking sheet. Combine the eggs, honey, and solid coconut oil in a large bowl and beat with an electric mixer on med speed until well combined. I used my kitchen aid stand mixer for this preparation. Add the lemon juice and vanilla and lower the mixing speed to low. Combine the baking soda, coconut flour and sea salt in a small bowl and whisk together well. Add the dry ingredients slowly to your wet ingredients keeping the mixer on low as you add and scrapping down the bowl as needed. 

Scoop your cookies ( I use a cookie scoop for this, my scoop is a little more than a table spoon in capacity) on to your prepared baking sheet and bake for 15 minutes. Allow to cool.

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