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Image by RUMEYSA AYDIN

Dessert Recipes

For special occasions, it is helpful to have a few recipes at-hand that fulfill the "sweet treat" requirements while still being whole-foods based and therefore minimizing processed food and refined sweeteners. All these recipes are gluten-free, dairy-free and cane sugar-free.

"Sugar Cookie"

Variation 1: Thick & Crumbly (makes approximately 6 cookies)

This version of the sugar cookie is my preference. It makes a great dessert cookie, but it also goes particularly well as a galette with coffee/tea.


Ingredients:
• 1⁄2 cup of organic almond flour (not almond meal)

• 1 heaping tsp melted, unrefined organic coconut oil • 2 TBS organic, unsweetened, shredded coconut
• 1 TBS local, pure maple syrup


Directions:

  • Preheat oven to 350 degrees.

  • If serving the cookies right away, I recommend putting the serving plate in the freezer while

    you make the recipe to help the cookies cool faster.

  • Blend the almond flour and shredded coconut into a fine flour. You can use a food processor

    to do this, or you can use a coffee grinder to grind the coconut and then mix it in a bowl with

    the almond flour.

  • Add the maple syrup and coconut oil together and combine thoroughly into a cookie dough.

    The dough will be moist, but malleable.

  • Using a tablespoon dipped briefly in warm water, spoon cookies onto a baking sheet lined with

    parchment paper. Each cookie will therefore be about the size of the tablespoon.

  • Once the cookie drops are placed on the pan, use a fork (dipped briefly in warm water) to

    press into the dough. This flattens the cookie and creates a pattern on the top of the cookie.

  • Bake in the oven for 7-8 minutes until there is a cookie aroma and the sides/bottom of the

    cookies are just starting to brown.

  • ***The cookies will be extremely soft at this point. That is okay. Once you remove them from

    the oven, allow them to completely cool before eating.

  • ***To hasten this process, you can use a metal flipper to carefully scoop the soft cookies from

    the baking sheet onto a serving plate that you kept in the freezer while making the cookies.

  • Best served right away in my opinion :).

Variation 2: Thin & Crispy (makes approximately 6 cookies)

This version of the sugar cookie is my husband’s preference because of its crispiness. It is definitely sweeter, so it really only sensible as a dessert. Still best avoided for those actively trying to lose weight.


Ingredients:

• 1⁄2 cup of organic almond flour (not almond meal)
• 2 heaping tsp melted, unrefined organic coconut oil • 1⁄4 cup organic, unsweetened, shredded coconut
• 2 TBS local, pure maple syrup


Directions:

  • Preheat oven to 350 degrees.

  • If serving the cookies right away, I recommend putting the serving plate in the freezer while

    you make the recipe to help the cookies cool faster.

  • Blend the almond flour and shredded coconut into a fine flour. You can use a food processor

    to do this, or you can use a coffee grinder to grind the coconut and then mix it in a bowl with

    the almond flour.

  • Add the maple syrup and coconut oil together and combine thoroughly into a cookie dough.

    The dough will be extremely moist and sticky.

  • Using a tablespoon dipped briefly in warm water, spoon cookies onto a baking sheet lined with

    parchment paper. Each cookie will therefore be about the size of the tablespoon.

  • The cookies will flatten in the oven, so you do not need to flatten them.

  • Bake in the oven for 7-8 minutes until there is a cookie aroma and the sides/bottom of the

    cookies are just starting to brown.

  • ***The cookies will be extremely soft at this point. That is okay. Once you remove them from

    the oven, allow them to completely cool before eating.

  • ***To hasten this process, you can use a metal flipper to carefully scoop the soft cookies from

    the baking sheet onto a serving plate that you kept in the freezer while making the cookies.

  • Best served right away in my opinion :).

Variation 3: Almond Bliss (makes approximately 12 cookies)

This version of the sugar cookie is more elegant than the first two. They are crunchier with the nuts on top, and have a strong almond aroma and flavor. Perfect to serve with coffee or tea, and to share with friends.


Ingredients:

• 1 cup of organic almond flour (not almond meal) • 1 TBS melted, unrefined organic coconut oil
• 1⁄8 tsp almond extract
• 3 TBS local, pure maple syrup

• 2-4 TBS of sliced almonds

Directions:

  • Preheat oven to 350 degrees.

  • If serving the cookies right away, I recommend putting the serving plate in the freezer while

    you make the recipe to help the cookies cool faster.

  • Mix the almond flour, maple syrup, almond extract and coconut oil together in a bowl.

  • The dough will be extremely moist and sticky.

  • Spoon small stone-sized drops of batter onto a baking sheet lined with parchment paper.

  • Sprinkle sliced almonds atop each cookie, gently pressing the almonds into the batter a bit to

    help them stick.

  • Bake in the oven for 10 minutes until there is a cookie aroma and the sides/bottom of the

    cookies are just starting to brown.

  • When they are almost done, press the tops of each cookie gently with a spatula to ensure the

    almonds bake into the cookies, and that they flatten well.

  • ***The cookies will be extremely soft at this point. That is okay. Once you remove them from

    the oven, allow them to completely cool before eating.

Banana Bread (source: Hungry Hobby)

Ingredients:

3 cups rolled oats (2.75 cups oat flour)
3 large bananas
1/4 cup Unsweetened Vanilla Almond Milk

1/3 cup maple syrup

2 eggs
2 tsp cinnamon
optional: 1/8 teaspoon salt
3/4 teaspoon baking soda

1 teaspoon baking powder

Directions:

  1. Preheat oven to 350F.

  2. Turn the rolled oats into fine flour using a food processor or blender. (3 cups of whole oats should blend into 2.75 cups of oat flour)

  3. In a large bowl, mash bananas with a fork.

  4. Whisk together maple syrup, eggs, mashed bananas, and unsweetened vanilla almond milk.

  5. Add cinnamon, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.

  6. Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.

  7. Let the mixture sit for five minutes.

  8. Spray parchment paper with cooking spray and line a loaf pan with parchment paper. The paper will wrinkle, this is the price we pay for easier cleanup!

  9. Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.

  10. Bake for 50-55 minutes until inserted toothpick comes out clean.

  11. Let cool COMPLETELY. Ideally, let cool for a few hours on the counter, then let cool completely in the fridge overnight. This is so it doesn't crumble, but if you can't wait that long it will still be delicious!

Chocolate chip cookies

Variation 1:

Ingredients
• 1 can chickpeas (or other white or pink bean)
• 1/2 cup peanut butter
• ⅓ - ½  cup maple syrup
• 1 1/2 tbsp aquafaba (the water from the canned beans)
• 1/4 cup oat flour (⅓ cup of rolled oats pulsed into a flour using a blender will do!)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
optional: 1 tsp vanilla
1/2 cup (dairy-free) 90-95% cacao chocolate bar
optional: ¼ cup chopped walnuts or other nut/seed

Directions:
Preheat oven to 350 degrees.
Prepare an 8x8 square baking dish with spray oil OR parchment sheet
Blend or process in a food processor all ingredients except chocolate chips.
After thoroughly blended, stir in chocolate bits or nuts, if using.
Transfer the batter to the baking dish and use a spatula to even out the batter so it is evenly distributed in the pain
Bake for 27 minutes.
Remove at let cool. It will firm up as it cools.
Do not slice until completely cool.
Will keep for a week in the fridge, or longer if kept in the freezer

Variation 2:

Ingredients:

Wet:

½ cup natural, smooth (no sugar) almond butter OR peanut butter

Just slightly more than ¼ cup of local, pure maple syrup

3 tablespoons of virgin coconut oil, softened so that it can be blended

½ teaspoon of pure vanilla extract

Dry:

½ cup gluten-free rolled oats (I use Bob’s Red Mill brand)½ cup gluten-free flour (I use Bob’s Red Mill brand, but you can use other rice/potato/tapioca or almond based flours)

¼ cup of arrow root starch

½ tsp of baking soda (or powder works fine as well)

½ of an unsweetened, baking chocolate bar, chopped into small pieces and shavings

Instructions:

Pre-heat oven to 350 and line a tray with parchment paper

In one bowl, mix wet ingredients quickly (before coconut oil hardens) until smooth

In a second bowl, mix the dry ingredients except for the chocolate

Thoroughly combine the dry into the wet mixtures

Mix in the chocolate

Scoop ~2TBS cookie balls onto baking sheet

Bake for 7 minutes, then flatten tops of the cookies quickly with a flipper, and continue cooking for 3 more minutes.*

**Note that the cookies will continue to be quite soft until they fully cool

Image by RUMEYSA AYDIN
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