Olive Oil Chocolate Chip Cookies

 From:  Olive Oil Chocolate Chip Cookies – Salted Plains

Yields: 16

▢2 cups (236g) almond flour

▢¼ teaspoon baking soda

▢½ teaspoon salt

▢¼ cup + 1 tablespoon maple syrup

▢¼ cup extra virgin olive oil

▢1 teaspoon pure vanilla extract

▢½ cup dairy-free chocolate chips I prefer mini chips

▢sea salt for sprinkling, optional

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. 

In a large bowl, combine almond flour, baking soda, and salt. Whisk to combine. Add maple syrup, olive oil, and vanilla extract and stir to combine until dry ingredients are moistened and incorporated. Fold in chocolate chips and allow dough to rest for 5 minutes.

Scoop dough with a tablespoon and roll into ball. Space about an inch and a half apart on baking sheet. Using the palm on your hand, press ball down about halfway. Sprinkle lightly with sea salt. 

Bake for 10 to 15 minutes or until edges are just golden brown. The tops will not brown like traditional cookies. Allow to rest on baking sheet for a few minutes then transfer to wire cooling rack. 

Store olive oil chocolate chip cookies in an airtight container for 5-6 days.

Monster Cookies

 From:  Monster Cookies (flourless!) - Fit Foodie Finds - sugar free (other than add ins)

Yields:  16

1/4 cup melted coconut oil

▢1 large egg

▢1/2 cup creamy nut butter

▢1 teaspoon vanilla extract

▢pinch salt

▢2.5 cups quick-cooking oats, gluten-free if desired

▢1 teaspoon baking soda

▢½ cup semi-sweet chocolate chips

▢½ cup m&m’s

First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.

Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, peanut butter, and vanilla and mix again.

Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in chocolate chips and m&m’s and mix one more time.

Refrigerate dough for 20 minutes to set.

Scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!* 

Repeat the process above until you’ve fit 6 cookies on your baking sheet.

Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.

Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up.

Tips & Notes

Cookie dough – the cookies will spread just a little bit when baking. If you don’t press them down, you will get dome-shaped cookies. 

It might help to slightly moisten your hands before rolling the cookie dough and washing your hands in-between balls because the dough is pretty sticky. 

Thin Mints

 From :  https://minimalistbaker.com/the-best-thin-mints-v-gf/#wprm-recipe-container-75335

CHOCOLATE COOKIE

• 3/4 cup oat flour
• 3 Tbsp starch - potato, tapioca, or corn
• 2 Tbsp cocoa powder
• 1/4 tsp baking soda
• 2 Tbsp sold coconut oil
• 2 Tbsp maple syrup
• 1/4 tsp peppermint extract

CHOCOLATE COATING

• 1/2 cup or a little less semisweet chocolate chips 
• 1 tsp refined coconut oil
• 1/4 tsp peppermint extract 

• To a food processor add oat flour, starch, cocoa powder, baking soda, and salt and pulse to combine.
• Add solid refined coconut oil (place coconut oil in the fridge if it has liquefied) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form.  Put cookie dough on a silicone mat or parchment paper.  I pat out until it is as thin as I can get it before it starts tearing.  The aim is 1/8 inch thick.  Refrigerate for at least 15 minutes.
• Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
• Using a 1 ½ – 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and re-roll/cut out the circles until all of the dough is used.
• Adjust cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
• Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
• Meanwhile, melt the chocolate chips and coconut oil in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the peppermint extract NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
• Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
• Once the cookies are cooled, use a spoon to coat the top of the cookies with chocolate.  Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. 
• Set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.

No Bake Cookies

 From:  https://halftheclothes.com/favorite-fructose-free-dessert-no-bake-cookies/

• 1/3 c maple syrup (can use honey, too)
• 1/4 c coconut oil 
• 1/2 c peanut butter (sub 1/2 c. of any ground nuts if you need)
• 1/4 c cocoa powder
• 1/4 tsp vanilla extract (to taste)
• 1/2 tsp almond extract (to taste)
• 1 c. oat four 

Do this:

1. Over low heat, warm coconut oil, maple syrup, and nut butter and stir until it’s melted.
2. Add cocoa powder, stir thoroughly.
3. If mixture is still too hot to leave your finger in, wait until it cools a bit or extract will evaporate (it’s alcohol based). Once mixture is cooled enough to touch, add extract.
4. Stir in oat flour.
5. Wait until mixture cools near room temp or it will be hard to form into cookies.
6. Scoop onto waxed paper, let sit in the freezer for 10-20 mins, remove to air-tight container and store in the freezer.
7. Try really hard not to eat them all in the same day.

Sugar Cookies

 From:  https://detoxinista.com/almond-flour-frosted-sugar-cookies/#wprm-recipe-container-23194

Servings: 16

INGREDIENTS

• 1 1/2 Cups Oat Flour
• 1/4 cup arrowroot starch 
• 1 tablespoon melted coconut oil 
• 5 tablespoons maple syrup 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon baking soda
• 1/2 teaspoon almond extract 

INSTRUCTIONS

• Preheat oven to 350 and line a large baking sheet with parchment paper. In a large bowl, combine the oat flour and arrowroot starch and whisk well, breaking up any clumps.
• Add in the oil, maple syrup, vanilla, baking soda, and almond extract. Stir well, until a thick, sticky batter is created.
• Using a 1-ounce cookie scoop, drop the batter by rounded tablespoons onto the prepared baking sheet. Flatten the dough with your fingers, as these will not spread significantly when baked. (They will expand slightly.) Alternatively, you can roll the dough between two sheets of parchment paper, and use a cookie cutter to make cut-out shapes. This works best with dough that has been chilled for 30 minutes, but you don't have to! 
• Bake at 350ºF until the cookies have puffed up, about 8-10 minutes. I take them out after 8 minutes, so they will have a soft center, but leave them in longer for a more firm, crisp cookie. These cookies will still feel soft and fragile when you take them out of the oven; let them cool completely on the pan before attempting to handle them.

Notes from the website: 

If you don't want to use arrowroot starch, I've also made this recipe with 2 full cups of almond flour instead. In that case, you may need to use 2 more tablespoons of coconut oil, to help the dough come together.

This recipe can also be made with 1/4 cup of honey, instead of maple syrup, if you don't need the recipe to be vegan. Butter can also be swapped for coconut oil.

Paleo Chocolate Chip Cookies

 From:  https://www.paleorunningmomma.com/paleo-vegan-chocolate-chip-cookies/

Servings:  14 cookies

Ingredients

    10 medjool dates or 20 smaller dates, pitted

• 3/4 cup smooth almond butter unsweetened
• 1 1/2 tsp pure vanilla extract
• 3 tbsp coconut oil melted and cooled to almost room temp
• 1 cup oat flour
• 1/4 cup whole wheat or sorghum flour
• 1/2 tsp baking soda
• 1/4 tsp fine grain sea salt
• 1/2 cup mini chocolate chips***

Instructions

1. If you're using dates to sweeten, you'll need a food processor or high speed blender.
2. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
3. Process the dates briefly just to break them up a little.  Add the almond butter to form a paste, then process in the remaining ingredients, except for the chocolate.
4. 
   
5. The mixture will feel greasy due to the almond butter and coconut oil, but don't worry! Stir in chocolate, and then add more on top right before baking since the chocolate sometimes has trouble "sticking" to this dough.
6. Shape into 12-16 cookies on the prepared baking sheet, flattening since they won't spread 
7.  much, add a few more chocolate chips on top if desired. Bake in the preheated oven 8-10 minutes or until just set, they can be a bit under baked without an issue, don't over bake.
8. Cool on wire racks and enjoy!

Recipe Notes

**Alternatively you can sweeten with 4-6 tbsp pure maple syrup

Strawberry Oatmeal Cookie Bars

From:  http://www.crazyvegankitchen.com/vegan-oatmeal-cookie-bars-with-homemade-strawberry-chia-seed-jam/

Ingredients

Strawberry Chia Seed Jam:
3/4 cup Chopped Strawberries
3 tablespoons honey
1 t. vanilla extract
1 tablespoon Chia Seeds

2 tablespoons lemon juice

Vegan Oatmeal Cookie Dough:
1 cup Rolled Oats
1 cup Sorghum Flour
1/4 teaspoons Baking Soda
1/4 cup maple syrup
1 t. vanilla extract
Scant 1/2 cup Coconut Oil, softened but not melted

zest of two lemons
1 batch Strawberry Chia Seed Jam

Instructions

Strawberry Chia Seed Jam: In a small pot, combine strawberries, honey and vanilla over a low heat. Using a heat proof spatula, stir the mixture whilst pressing down slightly on the strawberries to break them down. Cook for 5-10 minutes, or until the strawberries have released their juice.
Add chia seeds into the pot and stir well. Continue cooking over low heat, whilst stirring, for another 2-3 minutes or until the jam has thickened. Transfer to a bowl to cool.

Oatmeal Cookie Dough:Preheat oven to 350 degrees. Line a 6 inch baking tin with silicone or baking paper.
In a bowl, combine Rolled Oats, Sorghom Flour, Sea Salt, Baking Soda and maple syrup. Whisk to combine. Add softened coconut oil and vanilla into the mixture and start rubbing with your fingertips until you end up with a moist crumble-like mixture. Make sure to work with just your finger tips!

Press 2/3 of your cookie dough into the prepared baking tin with a spoon so that it forms a nice, flat surface. Spread prepared Jam on the surface of your cookie base. Crumble the remaining third of the cookie dough over the surface of the jam and pop tin into the oven for 35-40 minutes or until the top is slightly golden.
Remove from oven and let cool thoroughly before cutting into pieces to enjoy 🙂

Irresistible Chewy Trail Mix Cookies (Vegan + Gluten-free)

From:  http://ohsheglows.com/2013/08/20/irresistible-chewy-trail-mix-cookies-vegan-gluten-free/
Yield  23 small cookies

Ingredients:

Dry Ingredients

• 1 cup gluten-free rolled oats, blended into oat flour
• 1/2 cup almond meal or almond flour
• 1/2 cup gluten-free rolled oats
• 1/2 cup thinly sliced almonds
• 1/4 cup shredded unsweetened coconut
• 3 tablespoons mini dark chocolate chips (or finely chopped chocolate)
• 2 tablespoons sunflower seeds
• 2 tablespoons sesame seeds
• 2 tablespoons chia seeds
• 3/4 teaspoon cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 tablespoon ground flax + 2 tablespoons water, mixed together
• 1/4 cup "drippy" raw almond butter (or other all-natural nut butter)
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup (or other liquid sweetener)
• 1 tsp vanilla

Directions:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
3. In a large mixing bowl, whisk together all of the dry ingredients.
4. In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
5. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
6. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart. I ended up baking two trays of cookies because I didn't know how much they were going to spread out.
7. Bake cookies for 13-15 minutes (I baked for a full 15 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
8. Wrap up and store leftovers on the counter or in the freezer, if desired.

Tips:

Notes: 1) For a completely gluten-free cookie, be sure to use certified gluten-free rolled oats and to check all other ingredient labels. 2) To make oat flour: Add 1 cup of rolled oats into a high speed blender and process on high until a flour forms. 3) To make almond meal, add a scant 1/2 cup of almonds into a high speed blender and blend on high until a fine meal forms. Break up clumps with your fingers and measure as normal. 4) The raw almond butter I used was very drippy, so be sure to use a drippy, all-natural nut butter if possible.