Cinnamon Mound Cookies

I love cinnamon year round, but in the colder months, I adore it even more. I happened to have a spare apple and pear, which both go well with cinnamon. And soft cinnamon cookies were born.
Makes: 9
Time: 10 minutes hands on, 20 minutes cooking plus cooling time
Cinnamon Mounds
Ingredients:
1/2 teaspoon vanilla powder/essence
100g almond butter (or nut butter of choice)
1 egg
1 medium pear (around 170g), julienne or grated into long strips
1 small apple (around 115g), julienne or grated into long strips1/2 teaspoon baking powder
2 teaspoons cinnamon
20g coconut flour
Method:
  1. Beat the egg, vanilla and nut butter together until well combined
  2. Add the remaining ingredients and stir well
  3. Place large dessert spoons onto a cookie tray
  4. Baking in the oven for 20 minutes until browned on top and gently firm to touch
  5. Remove from oven and leave to cool
Stores for up to 3 days in an airtight container.
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Chocolate Coconut Drops

Chocolate Coconut No Bake Cookies
Ingredients:
100g cocoa butter
100g cocoa powder
1/2 cup (125ml/160g) almond butter (another nut butter will also work)
1/4 cup (60ml/60g) coconut oil
1 teaspoon (5ml) vanilla powder
1/4 cup (60ml) honey
1/2 cup (60g) rolled gluten free oats
1 cup (120g) chopped nuts
1/3 cup (40g) almond flour / ground almonds
2/3 cups (100g) desiccated coconut
MethChocolate coconut dropsod:
  1. Place cocoa butter, cocoa powder, almond butter, coconut oil and vanilla in a saucepan over a gentle heat and melt, stirring all the time.
  2. Add the honey and stir.
  3. Take off the heat and add the oats, nuts, almond flour and desiccated coconut.
  4. Line a baking tray with greaseproof paper.
  5. Scoop spoonfuls onto the baking paper.
  6. Flatten them slightly.
  7. Put the tray in the fridge for 2 – 3 hours to set.
  8. Store in an airtight container in the fridge.

With the coconut oil, they do melt at lower temperatures to store bought chocolate, so do keep that in mind as you share them out.

© Whisked Lemon 2016

Kiwifruit Shortbread

 

KiwiFruit Shortbread

Kiwifruit Shortbread © Whisked Lemon 2016

Recently I had a kiwifruit after eating the other two straight, coupled with a cookie craving. A quick internet search later and here I was The Antidote Life – Kiwifruit Shortbread. I made a small modification, by using date syrup instead of honey because I was out of honey, and I used the whole Kiwifruit rather than half because, well why not? They have quite the coconut hit, of course, with coconut flour, but the kiwifruit is a good balance to that. It’s a recipe I will keep in mind whenever I have some spare kiwifruit or a shortbread desire.