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313
yields 5 dozen
28
yields 5 dozen
cookies & snacks to 300˚ F and bake for 5 more minutes. cookie sheets. Bake for 10 minutes. Reduce the temperature dough. pin over the dough to ensure the poppy seeds will stick to the with the poppy seeds and a few drops of water. Run the rolling smooth dough. Divide the dough into two parts. ing powder, pepper, salt, eggs, and onion, and knead into a paper. bake for an additional 10 minutes. sheets and bake for 10 minutes. Reduce t

yields 60–70 cookies
CHOCOLATE CHUNK COOKIES
1 cup gluten-free oat flour 1. In the bowl of an electric mixer, combine all the
1¼ cups gluten-free oats ingredients except the chocolate chunks to form a yields 20 cookies
(see recipe note) smooth cookie batter. Stir in the chocolate chunks.
½ teaspoon baking powder Let stand for 30 minutes.
½ teaspoon baking soda 2. Preheat the oven to 350˚ F. Line a cookie sheet with baking CAROB CHIP ALMOND
Pinch of salt paper. COOKIES
½ cup coconut oil 3. Drop the batter by tablespoonfuls onto the lined cookie sheet
½ cup sugar and bake until lightly browned, 10–12 minutes. Cookies will 2 cups almond flour
½ cup brown sugar harden when cooled. ½ cup coconut sugar or xylitol,
2 eggs or 1/3 cup honey
1 teaspoon vanilla extract RECIPE NOTE Gluten-free oats can be hard and chewy. ¼ teaspoon baking soda
14 ounces chocolate, If they’re blended a bit, they still have texture but are softer. ½ cup carob chips
chopped into chunks When blended, you get both the texture of quick oats and the 1 teaspoon cinnamon
nutritious benefits of the old-fashioned rolled oats. 2 eggs, beaten
¼ cup coconut oil, softened

1. In a large bowl, combine the al-
mond flour, sugar or xylitol (if
using), baking soda, carob chips,
yields 5 dozen and cinnamon.
CHOCOLATE CHIP VANILLA PUDDING COOKIES
2. Add the eggs, oil, and honey (if
1 cup coconut oil 1. Preheat the oven to 350˚ F. Line a cookie sheet with using) and combine well. Let
½ cup sugar baking paper. stand for 30 minutes.
1½ cups dark brown sugar 2. In the bowl of an electric mixer, cream the oil with 3. Preheat the oven to 350˚ F. Line a
4 eggs the sugars. cookie sheet with baking paper.
2 teaspoons vanilla extract 3. Add the eggs, one at a time, followed by the vanilla extract, 4. Drop the batter by the table-
2 instant vanilla pudding packets pudding, tapioca flour, rice flour, cornstarch, xanthan gum, spoonful onto the lined cookie
2 cups tapioca flour baking powder, baking soda, and chocolate chips. sheet. Bake until golden, 18 min-
1¼ cups rice flour 4. Form the cookie batter into 1-inch balls and place them on the utes.
1¼ cups cornstarch lined cookie sheet. Bake until golden, 13 minutes. Cookies will
1 teaspoon xanthan gum harden when cooled.
1½ teaspoons baking soda
16 ounces (2 cups) chocolate chips

Crinkle Cookies
316 HEALTHY EVER AFTER a dehydrator for 12 hours. 170˚ F for 4 hours, or dehydrate in onto a lined cookie sheet. Bake at loose. ded coconut. The mixture will be oil, vanilla, cinnamon, and shred- utes. stitute and let soak for 15 min- 3. Using a tablespoon, drop rounds 2. Add the maple syrup, coconut 1. Mix the chia seeds with milk sub- 1/3 cup shredded coconut ½ teaspoon cinnamon 1 teaspoon pure vanilla extract 2 tablespoons softened coconut oil ¼ cup map

317

for filling

yields 16 cookies