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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Gingerbread Espresso Men (Paleo/Gluten/Grain/Egg/Dairy Free &amp; Vegan)

Gingerbread Espresso Men (Paleo/Gluten/Grain/Egg/Dairy Free & Vegan)

One of my ABSOLUTE Favorite cookies- made with almond flour and EGG FREE. I posted a gingerbread men recipe on the site a few years ago- and realized that recipe could use some sprucing. They are good by all means- but I wanted a cookie that had some billowy-ness and chew to them- which this new version absolutely has. For fun I added some ground coffee which adds a nice complexity of flavor! All in all these little men are a winning situation. The coffee however is completely optional..so if you have little people eating these cookies and don’t want them getting a little burst of energy, you can leave it out!

Ingredients

·      2 ½ cups blanched almond flour (360g)

·      1 cup Tapioca or Arrowroot Starch (132 grams)

·      3 Tbsp Shortening (36 grams)

·      1 cup coconut palm sugar (160 g)

·      1 ¼ tsp baking powder

·      2 tsp ground ginger

·      1 tsp ground cinnamon

·      ½ tsp ground nutmeg

·      ½ tsp salt

·      5 ½ tbsp molasses (77 grams)

·      5 tbsp unsweetened applesauce (75 grams)

·      1 tbsp vanilla extract

·      1 ½ Tsp Ground Coffee (optional)

Instructions

1.    Preheat oven to 325 degrees. Place a sheet of parchment on a large cookie sheet.

2.    In a large bowl combine all of the dry ingredients and mix well.

3.    Add the wet ingredients to the dry. After a minute of stirring use your hands to knead to dough so that it comes together into a uniform ball of dough that holds together well.

4.    Roll this dough out between two sheets of parchment to about ¼ inch thick and use cookie cutters to cut into shapes of your choice. Re-roll out dough and cut until all of your cookie dough is gone.

5.    Place all of the cookies on the lined baking sheet and bake for 10-12 minutes. Remove from oven and allow to cool before removing from cookie sheet. Yields 2 large cookie sheets of cookies.

 

 

 

 

 

 

 

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