Gluten Free, Sugar Free Immunity Booster Cookies

Gluten Free, Sugar Free Immunity Booster Cookies
Photo and Recipe Credit to Amy Green of the Simply Sugar and Gluten Free Blog

When it comes to cookies, one may usually shy away from them. Let’s face it, they’re not always the healthiest snack option; however, here’s a recipe for a cookie that could definitely do more good than harm.  Thanks so much to Amy who is the author of the Simply Sugar and Gluten Free Blog for allowing me to re-print the recipe that she created  using products that could be purchased from iHerb. To read about all the wonderful health supporting properties that comes from this cookie, click here to read Amy’s original post.

Gluten Free, Sugar Free Immunity Booster Cookies
(makes 36 cookies)

Ingredients

Instructions

  1. In a medium bowl, whisk together teff, sorghum, arrowroot, baking powder, baking soda, cinnamon, xanthan gum, nutmeg, salt and cloves. Set aside.
  2. In the bowl of your stand mixer fitted with the whisk attachment, whip butter until light and airy. Add agave and yacon syrup and continue to mix for 3 minutes or so, until thoroughly incorporated. It will be thick. That’s ok. Add eggs eggs one at a time, incorporating the first before adding the second. Add yogurt, ginger, and lemon zest and mix until smooth.
  3. Mix raisins, cranberries, and walnuts in a bowl. Fit mixer with paddle attachment and add flour in one addition and mix until just combined, scraping down once or twice. Add 2 cups of the nut mix and mix until just combined. If necessary, make a few final folds with a spatula, cover, and refrigerate for at least an hour. Batter will be sticky.
  4. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat. Using a cookie scoop, drop cookies onto lined baking sheet. Top each cookie with a little of the remaining nut mixture, pressing down slightly. Bake for 12-14 minutes until the cookies are set a lightly golden brown.
  5. Let cool on baking sheet for a minute or two and then transfer to a wire rack to finish cooling. Store in an airtight container. Wrap in twos and freeze for an immune boosting mid-day snack.
  6. A  disclaimer statement:  This is a fun recipe meant to highlight health benefits of food, not designed as any type of medical treatment or a cure. Added sweeteners are a great way to enjoy a healthier dessert but ALWAYS use moderation. Too much is never a good thing.
A Gluten-Free, Sugar-Free Immunity Booster Cookie That’s Healthy For You? Heck Yes!
Author: Recipe and Photo Credit to Amy Green of the Simply Sugar and Gluten Free Blog
Ingredients
  • 1 cup gluten free teff flour
  • 3/4 cup gluten free ‘wweet’ white sorghum flour
  • 1/2 cup arrowroot starch
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. gluten free xanthan gum
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1/8 tsp. ground cloves
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup agave nectar
  • 2 Tbs. yacon syrup
  • 2 large free-range eggs
  • 1/2 cup organic, low-fat plain yogurt
  • 1 Tbs. freshly grated ginger
  • zest from one lemon
  • 1 cup golden raisins
  • 1 cup dried cranberries
  • 1 cup toasted walnuts, roughly chopped
Instructions
  1. In a medium bowl, whisk together teff, sorghum, arrowroot, baking powder, baking soda, cinnamon, xanthan gum, nutmeg, salt and cloves. Set aside.
  2. In the bowl of your stand mixer fitted with the whisk attachment, whip butter until light and airy. Add agave and yacon syrup and continue to mix for 3 minutes or so, until thoroughly incorporated. It will be thick. That’s ok. Add eggs eggs one at a time, incorporating the first before adding the second. Add yogurt, ginger, and lemon zest and mix until smooth.
  3. Mix raisins, cranberries, and walnuts in a bowl. Fit mixer with paddle attachment and add flour in one addition and mix until just combined, scraping down once or twice. Add 2 cups of the nut mix and mix until just combined. If necessary, make a few final folds with a spatula, cover, and refrigerate for at least an hour. Batter will be sticky.
  4. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat. Using a cookie scoop, drop cookies onto lined baking sheet. Top each cookie with a little of the remaining nut mixture, pressing down slightly. Bake for 12-14 minutes until the cookies are set a lightly golden brown.
  5. Let cool on baking sheet for a minute or two and then transfer to a wire rack to finish cooling. Store in an airtight container. Wrap in twos and freeze for an immune boosting mid-day snack.
  6. A disclaimer statement: This is a fun recipe meant to highlight health benefits of food, not designed as any type of medical treatment or a cure. Added sweeteners are a great way to enjoy a healthier dessert but ALWAYS use moderation. Too much is never a good thing.

 

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Filed under Celiac Disease, Recipes