Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Macadamia Nut Cookies

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First weekend in Hawaii and so I just had to bake macadamia nut cookies.

Macadamia Nut Cookies

Ingredients:

  • 1 cup Xyla
  • 1 stick unsalted butter – room temp
  • 2 eggs – room temp
  • 2 teaspoons vanilla extract
  • 2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon baking powder
  • 1 teaspoon xantham gum
  • 1 teaspoon Kosher salt
  • 1 1/2 cups chopped macadamia nuts
  1. Pre-heat oven to 350 degrees.
  2. Mix the Xyla and butter together, add the eggs and vanilla extract and combine well. In a separate bowl combine gluten free flour, baking powder, salt, xanatham gum and combine. Add the dry mixture to the wet bowl and combine well, then stir in the macadamia nuts.
  3. Place dough on non-stick cookie sheet (or parchment covered sheet) and bake at 350 for 8 to 10 minutes. Let cool on baking sheet for about 10 minutes than transfer to cooling rack.
  4. You are ready to enjoy.

Almond Cookies

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Sometimes you feel like a nut and sometimes you don’t, well I was in the mood for almonds and what better way to eat them than in a delicious cookie.

Almond Cookies

Ingredients:

  • 1 stick unsalted butter – room temperature
  • 1 cup Xylitol
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 egg – room temperature
  • 1 stick unsalted butter – room temperature
  • 1 cup Pamela’s Gluten free flour
  • 1 cup Almond Meal
  • 1 teaspoon baking powder
  • 1 teaspoon Xanthan
  • 1 cup unsalted dry toasted sliced almonds + extra for garnish
  1. Pre heat oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. In a standing mixer cream the butter and Xylitol together, when combined add in the extracts and almond butter, combine and then add the egg. Scrape the bottom of the mixing bowl to make sure all the ingredients are well combined..
  4. In a separate bowl combine the flour, almond meal, baking powder, xanthan, and sliced almonds. Whisk the dry ingredients together.
  5. Slowly add to the wet ingredients and combine well.
  6. Using a small scoop place on lined cookie sheets at least 1 1/2 inches apart. Slightly smoosh the cooking down and add a few slices of almond slices to the top. Bake for 9 to 11 minutes. Let sit on baking sheet to cool completely.

Pumpkin Chocolate Chip Bites

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YUMMY YUMMY YUMMY

Pumpkin Chocolate Chip Bites

Ingredients

  • 1/2 cup unsalted butter – room temperature
  • 1 cup XYLA (see helpful hints)
  • 1 egg
  • 1 cup canned pumpkin (not the pumpkin pie one)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups gluten free flour
  • 2 teaspoon pumpkin spice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon Kosher salt
  • 1 cup mini chocolate chips

Takes

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a standing mixer combine the butter & XYLA. Mix until well combined. Add pumpkin, vanilla extract and egg and continue to mix till all is combined.
  3. While the wet ingredients are mixing in a separate bowl combine all the dry ingredients except the chocolate chips.
  4. Add the dry ingredients to the mixer to combine with the wet.
  5. After all ingredients are well combined hand mix in the chocolate chips
  6. Using a small ice cream scoop place dough about 2 inches apart on the lined sheets.s.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Let bites cool on cookie sheet for about 5 to 10 minutes than move to cooling rack to complete cooling.

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.