• Gluten-Free Pumpkin Cookies

    Sweet autumn treats!

    2 cups millet flour
    1/2 cup organic Amaranth flour
    3 teaspoons baking powder
    2 teaspoons cinnamon
    1/2 teaspoon sea salt
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger
    1 cup pecan halves, chopped
    1/2 cup vegetable oil
    1-1/4 cups honey
    3/4 cup date sugar
    2 large eggs, beaten
    1 tablespoon molasses
    1/2 teaspoon vanilla
    1-1/2 cups pumpkin puree, canned
    1 cup raisins (usulfured)

    1. Preheat oven to 400-425ºF. Set aside ungreased cookie sheet.

    2. In large mixing bowl combine all the dry ingredients, blend well.

    3. In another large bowl combine all the wet ingredients, blend well. Stir the dry ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.

    4. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3-dozen cookies.

    Courtesy of Bob's Red Mill.

    Calories 140, Calories from Fat 50, Total Fat 6g, Saturated Fat 0g, Cholesterol 10mg, Sodium 75mg, Total Carbohydrates 23g, Dietary Fiber 1g, Sugars 15g, Protein 2g.

  • Pistachio and Cardamom Cookies

    Pistachio and cardamom are two ingredients that were destined for one other. Their flavors complement each other just right. Cardamom is an exotic spice that makes you feel like you are a world traveler. Warning: These cookies may provide unexpected bouts of giddiness.

    Excerpted from Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin.

    Makes 3 Dozen Cookies:
    1 cup (225 g) Earth Balance butter, at room temperature
    3/4 cup (150 g) evaporated cane sugar 
    1 teaspoon (5 ml) vanilla extract
    1/4 cup (60 ml) almond milk 
    1 teaspoon lemon zest, finely grated
    1/3 cup (40 g) chopped pistachio nuts 
    2 2/3 (335 g) cups unbleached all-purpose flour
    2 teaspoons ground cardamom

    Using an electric mixer, beat the Earth Balance butter and the sugar in a large bowl until fluffy, about 2 to 3 minutes. Add the vanilla and beat until combined. Stir in the milk, lemon zest, and pistachios until combined. Sift in the flour and the cardamom. Mix with a wooden spoon to form a soft dough. Cover with plastic wrap and refrigerate 30 minutes. 

    Preheat the oven to 350 degrees F (180 degrees C). Remove the mixture from the refrigerator and make tablespoon-size dough balls. Place the dough balls on a cookie sheet 1 1/2-inches (4 cm) apart. Flatten lightly with fingers and bake 13 to 15 minutes, or until lightly golden. Remove from the oven and let sit for 5 minutes. Transfer to a wire rack to cool completely.

    Serving Size: 1 Cookie 30 g
    Calories 140; Fat 8g; Saturated Fat 3 g; Cholesterol 0 mg; Carbohydrates 16 g; Fiber 1 g; Protein 2 g

  • Double Chocolate Cherry Cookies

    Makes 24
    2 3/4 cups blanched almond flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1/4 cup unsweetened cocoa powder
    1/2 cup grapeseed oil
    3/4 cup agave nectar
    1 tablespoon vanilla extract
    1 cup coarsely chopped dark chocolate (73 percent cacao)
    1 cup dried, fruit-juice-sweetened cherries

    1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
    2. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.
    3. Fold the wet ingredients into the almond-flour mixture until thoroughly combined. Fold in the chocolate and cherries.
    4. Spoon the dough, 1 heaping tablespoon at a time, onto the prepared baking sheets, leaving 2 inches between each cookie.
    5. Bake for 10 to 15 minutes, until the tops of the cookies dry and start to crack—be careful not to overcook. Let the cookies cool on baking sheets for 20 minutes, then serve warm.


    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA.

  • Molasses Cutout Cookies

    1 1/4 cup flour, plus extra for dusting
    1/2 cup whole wheat flour
    1/2 teaspoon baking soda
    1 teaspoon cinnamon
    1 1/2 teaspoons ground ginger
    6 tablespoons butter, softened
    1/2 cup molasses
    1/4 cup date sugar
    1 large egg
    2 tablespoons orange juice concentrate
    1 teaspoon vanilla
    1/2 cup ground walnuts
    1 tablespoon fruit-only preserve

    (TIP: To substitute agave nectar for date sugar, increase regular flour by 1/4 to 1/2 cup—enough to make dough less sticky.)

    1. Whisk flours, baking soda, and spices in a bowl, and set aside.
    2. Beat butter, molasses, and date sugar with a mixer until fluffy. Reduce speed, and add egg, orange juice, and vanilla.
    3. Gradually stir in flour mixture until combined. Shape into a ball, wrap in plastic, and refrigerate an hour or more.
    4. Roll out dough on a floured surface, and cut as desired. Place on baking sheets, and bake at 350 degrees for 7 to 8 minutes.
    5. Decorate with nuts and preserves.

    Nutrition info per serving (1 cookie): 67 calories; 2 g fat; 1 g saturated fat; 10 mg cholesterol; 1 g protein; 12 g carbohydrates; 0 g fiber; 6 mg sodium