Lemon Basil Cookies

Ingredients:

• 2 cups blanched almond flour
• 1/4 tsp celtic sea salt
• 1/4 tsp baking soda
• 1/4 cup coconut butter
• 1/4 cup honey
• 1 Tbsp chopped fresh basil
• 1 tsp lemon zest

Directions

1. Combine almond flour, salt, and baking soda in a food processor. 

2. Pulse in coconut butter, basil, and lemon zest.

3. Scoop dough one level tablespoon at a time into a parchment paper lined baking sheet.

4. Press balls of dough down to flatten.

5. Bake at 350 F for 6-10 minutes.

6. Cool for 2 hours.

Makes 18 cookies

Nutrients Per Cookie

Calories: 84

Protein: 3 g

Fat: 6.7 g

Carbohydrate: 3 g

Fiber: 1.3 g

Sodium: 106 mg

Potassium: 40 mg

recipe source: http://elanaspantry.com/lemon-basil-cookies/

Chcolate Chip Banana Cookies

 Ingredients:
• 1 ripe banana, mashed
• 1 egg
• ½ tsp vanilla
• ½ cup almond flour
• ½ cup shredded, unsweetened coconut
• ¼ tsp baking powder
• ¼ tsp cinnamon
• 1 stevia packet
• 1/8 tsp salt
• ¼ cup chocolate chips (can omit if needed)

Directions:
Preheat oven to 375 degrees F.
Beat egg in with mashed banana and vanilla.
Add dry ingredients and stir to combine.
Fold in chocolate chips and refrigerate about 15-30 minutes.
Scoop dough onto a greased cookie sheet (or use parchment paper) and bake for 15-17 minutes.

Makes about 10 cookies
Nutrients Per Cookie
Calories: 55
Fat: 3.1 g
Protein: 1.1 g
Carbohydrate: 6.2 g
Fiber: 1 g
Sodium: 42 mg

No Bake Chocolate Macroons

Ingredients:

• 1 banana, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup (or honey, rice syrup)
• 1/2  tsp vanilla
• 6 Tbsp cocoa powder, sifted
• 1.5 cups unsweetened shredded coconut
• 1 Tbsp chia seeds (optional)

Directions:

1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.


2. Sift in the cocoa powder and stir until combined. Now stir in the coconut and optional chia seeds.

3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Makes about 12 cookies

Nutrients per cookie:
Calories: 137
Protein: 1.3 g
Fat: 9 g
Carbohydrates: 15 g
Fiber: 3 g
Sodium: 35 mg
Potassium: 140 mg
Phosphorus: 5 mg

recipe source: http://ohsheglows.com/2013/03/18/no-bake-chocolate-macaroons-2/

Almond Butter Chocolate Chip Cookies

Makes about 24 cookies

Ingredients:

• 1 cup unsalted almond butter, stirred well
• 3/4 cup cane sugar or allowed sweetener
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 oz dark chocolate (70% cocoa or greater), broken into small pieces

Directions:
1. Prehead oven to 350 degrees F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

2. Drop dough by rounded tablespoonfuls onto parchment lined baking sheets. Bake for 10-12 minutes, or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cook for 15 more minutes.

Nutriton Facts Per Cookie:
Calories: 113
Protein: 2 g
Fat: 8 g
Carbohydrate: 10 g
Fiber: 1 g
Sodium: 57 mg
Potassium: 115 mg
Phosphorus: 70 mg

Recipe Source: www.cleaneatingmag.com

Almond Cookies

Ingredients:

• 2 cups almonds
• 1/2 cup honey
• 1/2 tsp sea salt
• 1/4 cup water
• 3 Tbsp carob powder (optional)
• 1 Tbsp honey
• 1 tsp water
• 24 whole almonds

Directions:

Preheat the oven to 350. Grease a cookie sheet. 

Grind the 2 cups nuts in a blender or food processor, being careful not to over grind. Place ground nuts in a small bowl; combine with honey, salt, water, and carob powder (if using). Drop by the teaspoonful 2 inches apart onto a greased cookie sheet. 

Make a Glaze of 1 Tbsp honey and 1 tsp water and brush over cookies. Place whole almonds on top of each cookie for decoration. Bake for 10-12 minutes. 

Makes 24 cookies

Nutrition Facts Per Cookie

Calories: 100

Protein: 8.2 g

Carbohydrates: 10 g

Fat: 6.4 g

Fiber: 2 g

Sodium: 49 mg

Potassium: 102 mg

Phosphorus: 64 mg

Barley Drop Cookies

Ingredients

• 1/3 cup butter 
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla
• 2 cups barley flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup water, nut milk, or goat milk
• 1/2 cup dried blueberries, cranberries, or raisins (optional)
• 1/2 cup chopped nuts (optional)

Directions:

Preheat the oven to 350 degrees. Grease a cookie sheet.

In a large bowl, cream the butter and sugar and stir in the vanilla. In a small bowl, combine the dry ingredients together. Mix the dry ingredients alternately with 1/2 cup liquid. Blend well. Add dried fruits and nuts if desired. Drop by the teaspoonful onto a greased cookie sheet and bake 12-14 minutes.

Makes about 56 small cookies

Nutrition Facts Per Cookie (including dried fruit and nuts)

Calories: 48

Protein: 0.8 g

Carbohydrate: 7.8 g

Fat: 1.6 g

Fiber: 0.7 g

Sodium: 48 mg

Potassium: 26 mg

Phosphorus: 26 mg

Recipe from Allergy Free Cooking

Pumpkin Spice Maracoons

Makes about 25-30 cookies

Ingredients
2 heaping cups shredded, raw, unsweetened coconut
1/2 cup ground raw almonds (or almond flour)
1/2 cup agave syrup (or maple syrup/honey)
1 tbsp coconut oil
1/4 cup pumpkin puree
1/2 tsp ginger powder
2 tsps cinnamon
1/4 tsp nutmeg
Dash cloves
1 tsp vanilla extract
1/8 tsp sea salt

1) Place coconut and spices in a large mixing bowl. In a separate bowl, whisk together the agave, pumpkin, vanilla, and oil.

2) Pour wet ingredients over dry, and mix them all together with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a little more syrup.

3) Scoop in tablespoons onto a dehydrator tray lined with Teflex. 3) Dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need). Or place in 325 degree overn and cook for about 20 minutes, watching them closely to prevent from burning.

Nutrition Facts Per Cookie
Calories: 52
Protein: 0.6 g
Carbohydrates: 6 g
Fat: 3.4 g
Fiber: 0.8 g
Sodium: 12.6 mg
Phosphorus: 16 mg
Potassium: 50 mg

recipe addapted from www.choosingraw.com

QUINOA COOKIES

Ingredients:
· 1/4 c natural peanut butter
· 1/4 c natural almond butter
· 1/3 c raw agave nectar (or allowable sweetener: honey, maple syrup, rice syrup)
· 2 Tbsp freshly ground chia seeds or ground flax seeds
· 2 c cooked quinoa, completely cooled (Make sure this is not too wet or the cookies won’t hold together. It should be on the dry side and fluffy)
· 1 c rolled oats
· 1/2 c dried, shredded, unsweetened coconut


Directions:
Preheat the oven on its lowest setting- about 170 degrees F. Line two cookie sheets (or a giant one) with parchment paper. The parchment paper is non-negotiable. (FYI, you could easily pull this off in a dehydrator or solar oven, if you have either.)
In a bowl, mix together the peanut and almond butters, agave, and ground chia seeds. Mix in the quinoa, oats, and coconut. Your mixture should be pretty clumpy. If your quinoa was a bit wet, it may not want to hold together at this point. If that’s the case, toss in a bit more chia seeds and peanut/almond butter and see if that helps.
Scoop tablespoons onto the parchment paper and flatten them with your fingers. Make sure they’re pretty tightly formed as they’ll dehydrate slightly in the oven and small weak spots will become bigger.
Put them in the oven and let them set up for about an hour. Remove, and enjoy!
Make sure to store leftover cookies in the fridge and consume them within a week. However, I think they taste best at room temperature, so you may want to let them sit out for 15 minutes before you devour them

Makes about 24 cookies
Nutrition facts per cookie:
Calories: 90
Protein: 2.6 gm
Carbohydrates: 11 gm
Fiber 1.4 gm 
Fat: 5 gm
Sodium: 3 mg
Potassium: 91 mg
Phosphorus: 65 mg

Peanut Butter Cookies

Servings: 1

Ingredients:

1 1/2 c AM Crunch Peanut Butter

3/4 c Honey

-OR- other natural sweetener

1 t Vanilla

1/2 c AM Brown Rice Flour

3/4 c AM Barley Flour

Directions:

1) Stir peanut butter, honey and vanilla together. Mix rice and barley flour together and stir into mixture. The mixture should be easy to roll into a ball.

2) On an oiled cookie sheet, roll out the dough into small balls and then flatten the balls out fairly thin.

3) Bake 7-8 minutes at 350 F. Let cool on the cookie sheet before removing.

Recipe Edited by: Food Counseling Services

NUTRIENT INFORMATION (per cookie):
Calories 185
Carbohydrate 22 g
Fat 10 g
Protein 6 g
Fiber 2 g