Thanks so much to Daniella from This American Mama for writing this terrific blog post! Also, she’s having a Keurig giveaway on her blog right now… how awesome is that? Go check it out!
Both my husband and I love to cook (and blog!) and since we have people in our house every week for dinner parties we get to come up with new and creative recipes all the time. We have a dairy free house and we strive to use mainly fresh organic ingredients while we cook healthy, nutritious meals for our family.
Four things that I love to use in baking are: almond butter, pumpkin, coconut and chocolate. Lately, I have been experimenting with vegan, gluten and dairy free desserts. Now, before you run away because I said those “scary” words, hear me out. I know that the term “Vegan/Gluten-Free” has a bad rap. I have learned my lesson when presenting my desserts,never to tell people it is vegan/gluten free until after the first bite. They are always impressed with how good, flavorful, rich and chewy my desserts are. I have found that almond butter gives muffins and cookies a wonderful taste and texture. Because there is healthy oil/fat in the nut butter, you don’t have to add any other oil or butter to the recipe.Whenever I use almond butter my desserts have always come out nice and soft, which is my favorite type of cookie!
I have also been researching about various sugar alternatives and now I use mainly Blackstrap Molasses, which is probably one of the most nutritious sweeteners you can use because it is a good source of iron, calcium, magnesium and potassium. I also use Grade B Maple Syrup (which contain many minerals) or Coconut Nectar Sugar. If a recipe calls for butter,margarine or oil, I always replace it with healthier fat alternatives such as olive or coconut oil and/or I use applesauce.
- 1 cup almond butter
- ½ cup pumpkin puree
- ¼ cup maple Syrup
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla
- ¼ tsp. sea salt
- 1 tsp. baking soda
- ½ cup unsweetened shredded coconut
- ½ cup non dairy dark chocolate chips (optional)
- 1 egg (optional)
- *An egg makes the cookie or muffin a little more firm, but not necessary if you want to make it vegan
- 1 tsp. of unsweetened cocoa powder (optional)
- Preheat oven to 350F
- Stir first 7 ingredients into a bowl until completely mixed together. If you are putting in an egg, add it in with the 1st set of ingredients. Slowly fold in the shredded coconut and chocolate chips.
- Line a baking sheet with parchment paper, or a Silpat.
- Using a tablespoon,drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.
- Bake at 350F for 15-20 minutes, until the edges are golden.
- Allow to cool completely before using a spatula to remove from the baking sheet.
*If you make them into muffins, you can heat up ½ cup of chocolate chips (I like to also add 1 Tbsp. of coconut oil) in a double boiler or 50-90 seconds in a microwave and spoon over the top of the muffin (once the muffin is completely cooled)
I hope you enjoy these cookies (or muffins) and if you would like to read about more healthy sweet treats, feel free to read my blog post “These are a few of my favorite (healthy sweet treats) things”
Daniella Silver was raised in LA but now lives in Kansas City with her husband and two children. She is an educational consultant and mama blogger. Daniella and her husband love to cook organic wholesome meals for their family and are big proponents of living a natural, healthy lifestyle. Her blog “This American Mama” focuses on natural parenting, healthy food and nutrition.