Tag Archives: nut-free

Pumpkin Chocolate Chip Cookies !

Mmmmmmm Pumpkin. Chocolate. Cookies. Need I say more??  The texture of these with the coconut flour and the pure pumpkin puree is downright soft and the kick of nutmeg and pumpkin pie spice is so good with the creaminess of chocolate or carob chips. As usual, these are pretty healthy, without added sugar or unhealthy fats. I’m loving avocado and coconut flour in lieu of other usual fat sources in baking lately! Vegan and gluten free friendly. No nuts no dairy either if that is important in your family.

You need:
1/2 cup coconut flour

3/4 puree pumpkin (5 oz)

1 very ripe banana (3.9oz)

1/3avocado (1.7oz)

1/2TBS vanilla extract

1/2 tsp almond extract

1/2 tsp salt

1/2 tsp baking soda

1/2tsp stevia granules

2tsp cinnamon

1/2 tsp nutmeg

1/4tsp ginger

1tsp pumpkin pie spice

1/2 cup chocolate or carob chips!

Combine all wet ingredients in a blender until very creamy. Mix dry ingredients in a bowl then pour wet ingredients into dry and mix well. The cookie dough itself is good enough to eat, and since there are no eggs here, go for it!! Then fold in your chocolate or carob chips, form into balls (mine made 17 the size I like), and lightly smush down. These don’t rise or expand much, so I like flattening them out a little and you don’t have to spread them too far apart. Soft and chewy. I always prefer dense desserts over cakey textures myself 🙂

Then I bake for 20 minutes at 350F
If you are really feeling crazy, you could eat one with an almond dark chocolate cookie with some chocolate Halo Top ice cream….. 😎 Pictured.

Makes 17 cookies (0.6oz each)at approx:

40 calories 

1.4g fat

5.5 carbs

2g fiber

1 g protein


Coconut Brownies! vegan, gf, nut free, grain free

Healthy delicious mini brownies, with a coconut flair. Super creamy chewy yummy and no guilt or health qualms here. These are nutritious and full of good energy. You can have your brownies without the usual sugar crash! Enjoy on a daily basis! These freeze well and I keep them in the freezer and pop out a couple at night for dessert. 🙂

You need:
1/2 tsp cinnamon
3 heaping TBS cocoa powder
1 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder
2tbs flax + 6tbs warm water, let sit till gelatinous 5-10m in fridge
1 can organic black beans.
2 ripe bananas mashed
3 dates
1/8 almond milk
1/4 cup coconut flour

Blend all ingredients on high, put in mini muffin tin, top with unsweetened, raw organic shredded coconut. These have crispy crumbly edges, soft and chewy center!
Bake at 350 for 13 minutes, coconut will brown and become crispy!