Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Coconut Chocolate Chip Cookies

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Like coconut, like chocolate, like coconut and chocolate together than these cookies are for you.

Coconut Chocolate Chip Cookies

Ingredients

  • 1/2 cup coconut oil
  • 1 cup XYLA
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups Pamela’s Gluten Free Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup mini chocolate chips

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. line baking sheets with parchment paper
  3. In standing mixer beat the butter and XYLA together for about 5 minutes. Add the two eggs, one at a time and then the vanilla and mix until well incorporated.
  4. While wet ingredients are combining, in a separate bowl whisk the flour, baking powder, xanthan gum and coconut together.
  5. Slowly add the dry mix to the wet and continue to combine in the mixer.
  6. After all is combined well add the chocolate chips and mix.
  7. Using a spring release drop the dough on the parchment paper about 2 inches apart.
  8. Bake for 8 to 10 minutes.
  9. Let cookies cool on baking sheet for 5 to 10 minutes then transfer to wire rack to cool completely.

Peanut Butter Cookies

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Oh, so nutty peanut butter cookies as this recipe used crunch peanut butter and peanuts.

Peanut Butter Cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter – room temperature
  • 1/2 cup salted crunchy peanut butter (I use Trader Joe’s brand)
  • 1 cup 50% salted peanuts – chopped
  • 1/2 cup XYLA
  • 1/2 cup Organic Coconut Palm Sugar
  • 1 teaspoon vanilla extract
  • 1 egg – room temperature
  • 1 1/2 cups gluten free flour
  • 1 teaspoon Xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher Salt
  1. Preheat oven to 375 degrees
  2. Line cookie sheets with parchment paper
  3. In a standing mixer cream together the butter, peanut butter, XYLA and Palm Sugar. When well combined add egg and vanilla extract, continue to mix until all is combined.
  4. In a separate bowl combine the flour, xanatan gum, baking soda & powder, salt and chopped nuts. Whisk all the dry ingredients together and slowly add to the wet and combine.
  5. Using a small scoop form 1 inch ball and place on the lined cookie sheets 2 inches apart.
  6. Bake for 7 to 10 minutes. Let cookies rest on the baking sheet for about 5 minutes before moving to the wire cooling rack to finish cooling.

Maple / Chocolate Chip / Oatmeal Cookies

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Yummy Yummy Yummy

Maple / Chocolate Chip / Oatmeal Cookies

Ingredients

  • 3/4 cup Organic coconut palm sugar
  • 1/4 cup XYLA
  • 1/2 cup unsalted butter – room temp
  • 1 egg – room temp
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup + 2 teaspoons sugar free maple syrup
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 1/2 teaspoon Xanthan Gum
  • 1 cup Pamela’s gluten free flour
  • 1 1/2 cup Bob’s Red Mill Gluten Free Rolled Oats
  • 1/2 cup Enjoy Life mini chocolate chips
  • 1/2 cup chopped walnuts

Takes

Instructions

  1. Preheat oven to 350. Line baking sheets with parchment paper.
  2. In standing mixer cream the butter and sugars together. When well mixed add egg, vanilla and maple syrup and continue to mix until well combined.
  3. In a separate bowl combine the baking soda, baking powder, salt, Xanathan Gum, flour and oats. Whisk dry ingredients together. Slowly add dry to wet ingredients and mix to combine.
  4. Stir in the chocolate chips and nuts.
  5. Using small scoop place dough on the line baking sheet about 2 inches apart.
  6. Bake for 10 to 12 minutes
  7. Allow cookies to cool for a bit on the baking sheet before removing to the cooling rack.

Lemon Poppy Seed Cookies

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lemon poppy seed cookies

For  the lemon lovers, a delicious cookie

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 1 cup XYLA
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 3/4 cup Pamela’s gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon lemon zest
  • juice of 1 large lemon or 2 small lemons
  • 2 tablespoons poppy seeds

Preheat oven to 350

Line 2 baking sheets with parchment paper

In the bowl of standing mixer combine butter and sugar

Add egg, lemon zest and lemon juice, vanilla extract and continue to combine, approx. 5 minutes (until all ingredients are well combined.

While the wet mixture is mixing, in a separate bowl whisk flour, baking powder, xanthan gum, poppy seeds and salt together.

Slowly add the dry mixture to the went until all are well combined.

Using a spring release scoop drop the dough on the parchment paper lined sheets about 2 inches apart.  Bake one sheet at a time for 8 to 12 minutes.

Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to cooling rack to finish cooling completely.

I find the best way to store the cookies is in a large Tupperware like container, with parchment between the cookie layers so they don’t stick together.

 

Snickerdoodles

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snickerdoodles

I got this recipe from “The Delight Gluten-Free” Magazine. I just replaced the sugar with XYLA.  Co-workers have raved about these cookies.

Preheat oven to 350

Line cookie sheets with parchment paper.

Ingredients:

  • 1 cup of butter – room temp
  • 1 1/2 cups of XYLA
  • 2 large eggs
  • 2 3/4 cups of gluten free flour (I use the Pamela’s brand)
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons XYLA
  • 2 tablespoons ground cinnamon

In the bowl of a standing mixer  cream together butter, sugar and eggs.

In a separate bowl combine the flour, cream of tartar, baking soda and salt.

Blend dry ingredients into the wet ingredients and mix until a smooth dough forms.

Transfer dough to a bowl, cover and refrigerate for at least 20 minutes

While dough is chilling mix the XYLA and cinnamon in a small bowl

Drop 1 inch balls of dough into the XYLA/cinnamon mixture and roll gently to coat

Place the coated balls of dough on the parchment papered cookie sheets and bake for 9 to 12 minutes.

Let sit on cookie sheet to cool for a bit and serve.