Flourless Pecan Sandies (Gluten-Free, Grain Free, Dairy Free)

From Gluten Free Easily

Flourless Pecan “Sandies”

1 scant cup pecan butter (see recipe below)
1 egg
1 scant cup brown sugar (slightly under a cup; do NOT use a full cup)
½ tsp vanilla extract
1 tsp baking soda
About ½ cup toasted, chopped pecans, for topping

Pecan Butter

2 cups raw pecans
1 tbsp coconut oil (or other mild or neutral-tasting oil)
1 tbsp plus 2 tsp maple syrup
1/2 tsp sea salt

Add pecans to food processor, processing at medium speed in quick intervals with short breaks in between. Add oil, maple syrup, and sea salt. Continue to process in intervals until mixture becomes nut butter, well blended and spreadable like peanut butter or any nut butter.

Preheat oven to 350 degrees Fahrenheit.

Toast ½ cup pecan halves for about 8 minutes on a baking sheet. Cool. Chop with some pieces coarsely chopped and others finely chopped. (I just used my mini-chopper for about 15 to 30 seconds.)

Mix pecan butter, brown sugar, egg, vanilla extract, and baking soda.

Form into balls and place on ungreased baking sheet or parchment-lined baking sheet. (If dough seems too sticky, wet hands just slightly with water first.)

Place onto baking sheet. Flatter balls slightly with back of a spoon. Sprinkle some of the chopped pecans onto each cookie and then push the pecans into the cookies slightly with your fingers.

Bake for about 7 to 8 minutes. Remove from the oven and let sit on baking sheet for about a minute or so before removing. Be careful not to overcook.

Shirley’s Notes: If cookies are left on baking sheet longer than a minute after removing from the oven, they may be difficult to remove. However, if you place the baking sheet back in the oven for about 30 seconds and then let set outside the oven a few seconds, you can then remove them easily. Lining the baking sheets with parchment paper will make for very easy removal, but be aware that it does cause cookies to spread a bit more, so space them further apart if you use that option.

Makes 24 to 30 cookies

Original recipe from Shirley Braden, but inspired by Desi Domo and Ricki Heller

http://glutenfreeeasily.com/flourless-pecan-sandies/

Scandinavian Thumbprint Cookies

Scandinavian Thumbprint Cookies

gluten-free, egg-free

Add to bowl:

1/4 cup ghee or coconut oil, liquified

3 tbsp honey or agave

1/4 cup applesauce

1 tbsp Chia Seed meal (I grind my seeds in coffee grinder or Magic Bullet. 1 tbsp meal is equal to about 1/2 tbsp seeds)

1/2 tsp vanilla

Beat with electric mixer.

Add:

1/3 cup tapioca flour

1/3 cup almond meal flour (I use Bob's Red Mill)

1/3 cup coconut flour, sifted

Beat with electric mixer.

Roll into little balls and place on unbleached parchment paper.

Use you fingers to create an indentation and fill it with raspberry or strawberry jam. I use Crofter's Just Fruit Spread, but St. Dalfour is another one with no added sugar.

Bake at 350 degrees for about 15 minutes.

Makes about 12 cookies.

NOTE:

You can use twice as much flax seed meal as chia seed meal if you don't have chia meal on hand :-)

http://www.thespunkycoconut.com/2010/12/scandinavian-thumbprint-cookies-gluten.html

Pumpkin-Cranberry Almond Cookies

By: Stepfanie Romine :

What's the secret to lowering the fat in this member-submitted recipe?

Canned pumpkin! It keeps these cookies moist without adding many calories. Plus, the pumpkin adds another layer of flavor.


Ingredients:

• 2 cup canned pumpkin
  
• 1 cup brown sugar (will use agave instead)
  
• 2 eggs (will use egg replacer)
  
• 2 teaspoons vanilla
  
• 1 1/2 cups whole wheat flour (I will use gluten free mix)
  
• 1 teaspoon baking soda
  
• 2 teaspoon cinnamon
  
• 1/2 teaspoon salt
  
• 2 cups oatmeal
  
• 1 cup dried cranberries
  
• 1/2 cup almonds

Nutrition Info:
Calories: 64.5
Fat: 1.2 g
Find the full nutrition info here.

Directions:

• Heat oven to 350 degrees.
  
  
• Beat together pumpkin and sugar.
  
  
• Add eggs and vanilla, beat well.
  
  
• Add flour, baking soda, cinnamon salt ; mix.
  
  
• Stir in oats, craisins and almonds.
  
  
• Drop rounded spoonfuls onto ungreased cookie sheet.
  
  
• Bake 10-12 minutes.
  
  
• Let cool one minute.
  
  
• Enjoy.

Yields 4 dozen cookies.

• servings Per Recipe: 48
• Amount Per Serving
• Calories: 64.5

• Total Fat: 1.2 g
• Cholesterol: 8.5 mg
• Sodium: 76.3 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 1.3 g
• Protein: 1.6 g

Apricot Oatmeal Chews

Apricot Oatmeal Chews

Recipe by Linda Cross

Preparation time: 25 to 30 minutes
Cooking time: 12 minutes

• 1 cup quick-cooking oats
• 1 cup nut-free dried apricots
• 1/2 cup dairy-free margarine, room temperature
• 2/3 cup firmly packed pure cane dark brown sugar
• 1/3 cup pure cane sugar
• 1 cup all-purpose flour
• 2 tablespoons canola or vegetable oil, 2 tablespoons water, and 1-1/2 teaspoons baking powder, mixed together
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Spread oats in a single layer on a shallow baking pan or rimmed cookie sheet. Turn on oven to 350 degrees F and place baking pan in oven for about 10 to 15 minutes or until oats are lightly toasted, stirring once during cooking time. Remove oats from baking pan and let cool in a separate bowl for 5 minutes.

While oats are toasting, chop dried apricots; set aside. Cream margarine and sugars together in a large mixing bowl. Add flour, oil/water/baking powder mixture, vanilla, cinnamon, and nutmeg; mix well. Add chopped apricots and toasted oats; mix well.

Form dough into 1-1/4-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for about 12 minutes or until outer edges are set but cookies are still quite soft. Cool cookies on cookie sheets for 2 to 4 minutes and then remove to wire racks to cool completely.

Makes about 44 (2-1/4-inch diameter) cookies

http://www.godairyfree.org/201011214724/News/Nutrition-Headlines/Taking-Oatmeal-Cookies-to-a-New-Level.html

Coco Orange Balls Gluten, Dairy and Soy Free

Coco Orange Balls

MAKES 60 BALLS

These candy-like treats, created by Sueson Vess, are free of gluten, dairy, egg and soy.

1 (6 or 7 ounce) box gluten-free, dairy-free animal cookies*
2¼ cups confectioner’s sugar, divided
¼ cup unsweetened cocoa powder
⅓ cup pure orange juice concentrate
¼ cup tapioca syrup or rice syrup

1. In a food processor equipped with a blade, combine the cookies, 2 cups confectioner’s sugar, cocoa powder, orange juice concentrate and tapioca syrup. Process until the cookies are ground to crumbs and the mixture is evenly blended. Mixture will be moist.

2. Transfer the mixture to a bowl and form into 1-inch balls. Roll balls in remaining ¼ cup confectioner’s sugar to coat. Store balls in an airtight container in the refrigerator for up to a month.

Each ball contains: 39 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 9g carbohydrate, 12mg sodium, 0g fiber, 0g protein

*TIP Gluten-free, dairy-free animal cookies are available from Orgran Natural Foods, www.orgran.com.

SOURCE: LIVINGWITHOUT.COM