Ginger Cookies (Gluten free/Vegan/Refined sugar free)

So I'm on my iphone right now doing about 10 things at once, but one of those 10 things is making cookies, and I just had to post the recipe ASAP. I recently discovered I can't have chocolate (I know. Don't even get me started.) so I've been doing a lot of self discovery through finding non-chocolate recipes I like. First thing I've discovered along my journey? Everything needs chocolate. BUT these ginger cookies are pretty darn good, they're SUPER simple, and they make me feel like the holidays are coming, even if it is 86 degrees out.

Hope you enjoy!

Ginger Cookies (Gluten Free, Vegan, Refined Sugar Free)

1 Cup Honeyville almond flour
1/2 Cup oat flour (or 1/2 cup old fashioned oats) *you can use all almond flour if you want. Cookies will be much softer and chewier instead of crisp and chewy.
1/4 tsp baking soda
1/4 cup Spectrum shortening
1/4 cup honey
1/4 cup coconut sugar
1/4 tsp ginger
1 teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon molasses
Dash of salt

Preheat oven to 350 degrees.

• Put everything in the bowl of your food processor and process until the dough comes together. If you're using oats instead of oat flour put your oats in first and pulse a few times until they're ground up, then continue adding everything else.
• Roll into Tablespoon size balls and press down with a fork, or if you want a thicker cookie just leave them.
• Bake at 350 for 7-9 minutes. Let cool on pan for a few minutes before transferring to baking rack.

These would taste really yummy frosted. Just saying.

Sweet Potato Casserole (Dairy Free, Refined Sugar Free, Gluten Free)

Sweet potato casserole (a.k.a. the best thing in the entire universe) is possibly my favorite thing to eat. Loaded with tons of sugar, gluten, fat and cinnamon spice goodness, it's like Christmas in a casserole dish. Only problem is, I can't eat any of those things anymore. What on earth will I do? Oh yeah, just figure out a recipe that tastes equally as delicious so I don't have to suffer in a world without it.

Sweet Potato Casserole (Dairy Free, Refined Sugar Free, Gluten Free)

• 4 Cups sweet potatoes, cubed (5 small/medium sweet potatoes)
• 2 Tbs honey
• 1/2 packet stevia
• 2 eggs, beaten
• 1/4 tsp salt
• 4 Tbs coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp allspice 
• scant 1/2 tsp nutmeg
• 1/8 teaspoon cloves

Preheat oven to 325 degrees. 

Bring a medium size saucepan of water to a boil on medium high heat. Add cubed sweet potatoes & boil until tender. Drain off water and mash. Add all of the other ingredients and mix completely. Pour into an 8x8 casserole dish and spoon topping on (recipe follows). Bake at 325 degrees for approximately 30 minutes or until top is nice and golden & casserole has set. 

Topping

• 1-2 Tbs honey
• 1 packet stevia
• 1/2 cup walnuts or pecans, roughly chopped
• 1/4 cup coconut oil
• 1/4 cup oat flour
• 1/2 cup rolled oats

Combine all ingredients. It will be thick like a paste. Spoon it on top of casserole and bake as directed above.


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Chocolate Cupcakes with Peanut Butter Icing (grain free, vegan, refined sugar free)

I cannot tell you how good these cupcakes taste! I was DYING for a chocolate cupcake & tried a bunch of different recipes but couldn't find one that had the right texture & taste combo. The texture is so good for being grain free! The coconut milk and avocado make these nice and moist, and although if you're trying (when they are plain) you can taste the avocado a little bit (I don't mind it) once you put the peanut butter frosting on them, they are perfection! My biggest pet peeve on blogs is when they post a baked good & DON'T include a picture of the inside, so of course, I added one. Enjoy! 

Chocolate Cupcakes (grain free, vegan, refined sugar free) 

• 3 cups almond meal (Spoon measured) 
• 2 level TBS coconut flour
• 1 cup cacao powder
• 3/4-1 cup coconut palm sugar (depending on how sweet you like them)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• ½ cup coconut oil, melted
• 1 cup coconut milk, full fat
• 1 small avocado (mine was a very large avocado so I only used half!)
• 6 tsp egg replacer blended with 6 TBS water in the blender or processor 
• 2 1/2 teaspoons vanilla extract
• 2-3 tablespoons raw honey

Preheat oven to 350 degrees. 

 In a large bowl mix the almond flour, coconut flour, cocoa powder, palm sugar, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.) 

In the bowl of a food processor or blender, add the egg replacer and water and process or blend until its thick and frothy. Add coconut oil, coconut milk, avocado, vanilla and honey and pulse or blend until completely smooth. 

With a rubber spatula, gently fold the wet ingredients into the dry just until moistened.  It may seem dry at first, but will become thick and moist as you keep folding in. Put cupcake liners into a muffin tin & scoop batter into liner almost to the top. They will puff up a bit. 

Bake at 350 degrees for 20-25 minutes. I made mini cupcakes & took them out after 15 minutes so I'm guessing at the time for bigger cupcakes! They may require longer. They should be slightly firm to the touch when finished. 

Peanut Butter Icing 

• 1 Cup natural peanut butter
• 1 Cup spectrum palm shortening
• 2-4 TBS raw honey
• 2 tsp vanilla 

Add all ingredients to the bowl of a mixer and beat until fluffy, scraping down sides as needed. Pipe onto cupcakes. 

Chocolate Icing (if you want a swirl) 

•  2 TBS cocoa powder
• 1/4 Cup spectrum palm shortening
• 1/4 tsp vanilla
• 1 TBS honey

Combine all ingredients in the bowl of a mixer and beat until fluffy.

Fancy Food Thoughts contains some contextual affiliate links which advertisers have agreed to pay a commission if a purchase is made from that click-through. Everything I recommend are products I use & love!