cookies

Happy Chubby Cookies

keto & vegan
makes about 15

1 cup almond flour
3 tbsp coconut flour
1 tbsp flax meal
¼ cup peanut butter
¼ cup almond butter
½ cup oat milk
1 – 1 ½ tsp of liquid stevia
½ tsp cardamom
pinch of sea salt

Preheat the oven to 200 Celsius / 400 Fahrenheit degrees. Mix the almond flour, coconut flour and flax meal in a bowl. Stir in the peanut butter, almond butter, oat milk, stevia & spices. Mix well. Taste and add more sweetness, if desired. Place the bowl into a freezer, for about 30 mins. The dough should be thick and a bit sticky but easily moldable.
Roll the dough into balls and place it on a cookie sheet or tray covered with parchment paper. Press down the cookies twice with a fork, or with your fingers or with a glass or plate with a nice pattern in it. If you use glass, put a bit of melted coconut oil on it so that the dough won’t stick. Bake for 15 mins until slightly golden. Take out of the oven & let cool. Dip the cookies into melted chocolate & enjoy!

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Morning Motivation Cookies

1 cup almond flour
3/4 cup almond butter
1 organic egg (or 1/4 cup water + 2 tbsp chia seeds)
2 tbsp erythritol or coconut sugar
¼ cup raw chocolate, crushed into small chunks

Preheat the oven to 175 Celsius or 350 Fahrenheit degrees. Combine all the ingredients in a big bowl and mix well. Form about 10 balls with your hands and place them on a baking tray covered with parchment paper. Press the balls with your hand to create cookies that are about 1 inch thick. Bake for 10 minutes. Remove from the oven and let cool completely. Store in the fridge and use within a week.

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Lemon Cardamom Cookies

(keto & plant-based)

1 cup almond flour
¼ cup erythritol or xylitol
1 dropperful liquid stevia
3 tbsp coconut oil or grass-fed butter, melted
lemon zest from one lemon
½ tsp vanilla extract
¼ tsp cardamom

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Add all the ingredients to a bowl and mix with your hands until moldable dough. Cover a baking tray with a baking sheet and divide the dough into 8-10 balls. Flatten the balls with your fingers. When flattened you can cut them with a cookie-cutter into a certain shape or leave them round. Bake for 8-10 minutes until slightly golden on the sides. Take out of the oven and let cool completely before removing them.


Glaze:

¼ cup erythritol, powdered
2 tbsp lemon juice
½ tsp vanilla extract

Add all the ingredients to a bowl and mix. If you don’t have powdered erythritol you can make it by blending normal erythritol full-speed in a blender so that it turns into powder. (Remember to close the lid well!) Spread the glaze on top of the cookies and decorate with dried edible flowers and leave to set for 10 mins before serving.

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Homesoul Cookies

2 very ripe bananas
½ cup peanut butter
1 ½ cup rolled oats

Optional add-ins:

3 tbsp raw cocoa nibs
1 drop of liquid stevia or 1 tbsp local organic honey or maple syrup
1 tsp vanilla extract
1 tsp cinnamon and/or cardamom
a small handful of berries, raisins, chopped dates etc

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Mash the bananas in a bowl with a fork. Stir in the peanut butter and rolled oats. Taste and add spices or sweetness, if desired. Form cookies with your hand on a baking tray covered with parchment paper. Cook for 10-15 minutes until dry and slightly golden.

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Champagne Cookies

½ cup almond flour
⅓ cup rice flour
¼ cup coconut flour
¼ cup xylitol or erythritol or coconut sugar
1 tsp baking soda
3 tbsp vegan butter, melted
3 tbsp coconut oil, melted
6 tbsp sparkling wine/champagne OR apple juice

Frosting:

5 tbsp coconut oil, soft, but not totally melted.
2 tbsp coconut syrup
1 tsp vanilla extract
½ tsp beet powder or pomegranate juice
+ ¼ tsp turmeric powder

Preheat the oven to 175 C / 350 F degrees. Mix flours, sugar and baking soda in a medium bowl. Mix in the melted butter & oil + champagne or juice. The dough should be easily moldable, soft but firm. Let sit for 10 minutes. Form small balls with your hands and press them into cookies onto a baking tray covered with baking paper. Press the sides slightly with your fingers to get a nice round shape. Bake for about 10-12 minutes until the cookies get a slightly golden color. Cookies should remain quite soft and rich, not go dry and hard. Let cool completely. Prepare the frosting.

Spoon the soft (white & room-temperature, not transparent and liquid) coconut oil into a small bowl. Stir in the syrup & vanilla. Add the colorant from beet powder, pomegranate juice and or turmeric powder. Mix vigorously with a spoon so that you get a nice pink/apricot colored mixture with no lumps. When the cookies are cool, frost them and top for example with shredded coconut or nonpareils. Place into a fridge so that the glaze hardens.

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About 4 big or 6 small pieces

Vanilla n’ice cream:

  • 3 ripe bananas (frozen)
  • 1 can full-fat coconut milk (kept in a fridge overnight)
  • ½ tsp vanilla powder

Slice bananas into smaller pieces and put into the blender. Open a coconut milk can and scoop the white thick paste (about 2/3 cup) into the blender with bananas. Add vanilla. Mix until smooth. If your blender is not very powerful prepare the ice cream in two baches. Pour the ice cream mixture in a large freezer-safe tin and freeze for about 15-30 minutes. In the meantime prepare the cookies.

Chocolate Cookies:

  • 1 cup almond flour
  • 1 cup oat flour
  • 4 tbsp raw cocoa powder
  • 3 tbsp flax meal
  • ½ tsp baking soda
  • ½ tsp vanilla powder
  • 8 tbsp water
  • 3 tbsp coconut oil, melted
  • 4 tbsp maple syrup or coconut syrup

Preheat the oven to 175 C / 350 F degrees. Mix the dry ingredients in a bowl. Add water and melted coconut oil and syrup. Mix. The dough should be now easily moldable. Add a bit more water or flour if needed. You should be able to make a big ball out of the dough with your hands.

Place a dough ball between two pieces of parchment paper. Roll out to ½ inch thickness. Cut the dough into rectangles with a knife or use a cookie mold. Place the cookies gently on a baking tray covered with a baking sheet. Bake for 8 – 10 minutes. Allow to cool completely. The cookies can be a bit soft when you take them from the oven because they will get crispier as they cool.

Chocolate frosting:

  • ½ cup coconut oil, melted
  • 3 tbsp raw cocoa powder
  • 2 tbsp coconut syrup

Mix the melted coconut oil, cocoa powder and coconut syrup in a small bowl.

Assembly:
Scoop about two spoonfuls of the ice cream and place it on the back side of one cookie. Place another cookie on top of the ice cream and press down gently. Repeat with the remaining cookies. Drip some chocolate frosting on top on the sandwiches and sprinkle some shredded coconut on. Freeze for 30-60 minutes. Enjoy!

MORE HEALTHY VEGAN ICE CREAM RECIPES FROM THE N’ICE CREAM BOOK

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  • 0,5 cup almond flour
  • 0,5 cup coconut glour
  • 0,5 cup potato flour
  • 0,5 cup buckwheat flour
  • 1 tablespoon psyllium powder
  • 2 teaspoons baking powder
  • 200 g organic butter
  • 0,5 cup organic curd / quark
  • 1 organic egg
  • + plum jam (recipe below)

Mix flours and powders in the bowl. Cut the butter and allow to soften slightly at room temperature. Add with the flour mixture and pick the dough into crumbs. Add curd and egg and mix. Place the dough in the refrigerator for a couple of hours. (In the meantime prepare the plum jam)

Preheat the oven to 200 Celsius / 400 Fahrenheit degrees.

Take small portions (about the size of your fist) from the dough and knead it slightly on a floured surface. (put the rest of the dough back in the fridge) Roll the dough piece into about 1 cm thick disk. Cut pieces with a cookie cutter. Add plum jam in the middle. Bake in middle of the oven for 10-15 minutes, until the tarts get a beautiful golden hue.

PLUM CHIA JAM

  • 1 cup dried pitted plums
  • 1 cup water
  • 4 star anise
  • 1 cinnamon stick
  • 1 tablespoon grated licorice root stick / licorice root powder (optional)
  • 3 tablespoons chia seeds

Apply plums, water and the spices into a tin. Bring to a boil, and then let simmer on a low heat for about 20 minutes. Remove the spices. Add licorice root powder among the plums and water and puree to smooth mixture. Spoon the puree in a glass jar, stir in chia seeds and leave the mixture to cool without cover for about an hour. Store in the refrigerator covered and use within a week.

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(gluten-free, grain-free)

  • 125 g organic butter
  • 1,5 dl coconut palm syrup
  • 1 tablespoon peanut butter / almond butter
  • About 1- 2 teaspoon cinnamon, 1 teaspoon cardamom, 1,5 teaspoon bitter orange peel + 2 teaspoon ginger powder + 0.5 teaspoon clove OR about 3 teaspoons ginger bread spice mixture
  • 1,5 teaspoons baking soda
  • 1 organic egg
  • 4 – 5 dl almond flour (the exact amount depends on how fatty the flour is. if the almond flour is full fat, you need it a little bit more because it does´t absorb liquid that much)
  • 2 dl potato strach

Pour butter, syrup and nut butter into a pan and heat the mixture until it melts. Stir. Remove the pan from the heat, add the spices and let cool. Stir in soda and egg. Mix well. Add the flours and mix to a smooth and thick dough that you can mold. Add more flour if the dough is loose and sticky. Let the dough stand in the refrigerator overnight.

The next day bake gingerbreads. Preheat the oven to 200 celcius degrees. Prepare baking sheets by lining with parchment paper. Place 1 portion of the dough on a lightly floured surface. Keep the rest of the dough in the refrigerator in the meantime. Sprinkle flour over dough your rolling. Roll dough to a scant ¼-inch thick. Cut out cookies with desired cutter. Bake in the oven for about 5-10 minutes (depending on the thickness of the cookies) until the gingerbreads will receive a beautiful brown color. The lower time will give you softer cookies!

Take out from the oven, let cool, serve and enjoy!

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About 16 pieces

  • 3 dl almond flour
  • 0,5 dl buckwheat flour
  • 4 tablespoons flaxseed meal
  • 1 dl coconut sugar
  • 1 teaspoon baking powder
  • ¼ tsp sea salt
  • 1 tsp ceylon cinnamon
  • ¼ tsp cardamom
  • 1 dl oat milk (or some other dairy-free milk)
  • 1 dl melted butter (or coconut oil, or half of each)
  • 1 tsp vanilla extract
  • 1 dl almond flakes
  • 1 dl dried cranberries
  • 3 tablespoons organic raisins

Mix all dry ingredients in a bowl. In another bowl, mix the oat milk, oil or butter, and vanilla extract. Add to dry ingredients. Add almond flakes, cranberries and raisins. Stir. The dough should be firm but soft, if necessary add a little flour or liquid. Beware of putting too much flour, so that the cookies won´t become dry.

Place the dough onto a large piece of foil and shape the dough into a roll/stick that is about 5 cm thick. Wrap in foil. Put in the freezer for about 15 minutes so that the dough thickens a bit. In the meantime, heat the oven to 175 celcius degrees. Take the stick from the freezer, remove the foil, and cut the stick into about 2 cm thick pieces. Put the pieces on baking tray covered with parchment paper. Bake the cookies for about 15 minutes. Be careful that the cookies won´t become too dry! Take out of the oven and allow to cool and harden. Serve and enjoy!
Change DL to CUPS for example HERE!

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Approximately 6 – 8 pieces

  • 1 ripe banana
  • 1 cup / 2,5 dl shredded coconut
  • ½-1 tsp cinnamon

Preheat the oven to 350 Fahrenheit/175 Celsius degrees. Mash the banana with a fork in a bowl and add the coconut flakes and cinnamon. Mix. Taste and add seasoning or sweetness if desired. If the banana you used is very big, and the dough feels too wet and sticky to mold, add more coconut flakes. Shape the cookies into balls on a baking sheet and press them to about 0.2 inch/ half a centimeter thick cookies. Bake for about 20 minutes, until the biscuits get a delicate golden brown color. Allow to cool and enjoy.

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