Peanut Butter Cookies (gluten-free, dairy-free)

Yield: 3 dozen

1 cup peanut butter

5 tbsp melted coconut oil

1 cup coconut sugar (or half brown sugar)

2 eggs

1 tsp vanilla extract

1 cup almond flour

6 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

1/3 cup chocolate chips

sea salt, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine peanut butter, coconut oil, coconut sugar, eggs, and vanilla. Mix until well combined, smooth and creamy.

3. Add in almond flour, coconut flour, baking soda, and salt. Mix until well combined.

4. Fold in the chocolate chips.

5. Drop dough onto the prepared baking sheets, placing dough 2 inches apart.

6. Bake for 8 to 9 minutes.

7. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing.

https://www.ambitiouskitchen.com/healthy-peanut-butter-cookies/

Banana Pancakes

Yield: 6-8 pancakes

2 flax eggs

3 ripe bananas, mashed

1 tsp baking soda

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup coconut milk

coconut oil for cooking

1. In a small bowl, make 2 flax eggs. Let rest for a few minutes.

2. In a large bowl, mash bananas until no large chunks remain.

3. Add all ingredients to the bananas including flax eggs and mix well.

4. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

5. Add a generous spoonful of batter into the hot pan and flatten as much as possible. Cook until golden brown, about 2 minutes on each side. Keep the batter amount small so that it’s easier to flip these delicate pancakes. Repeat until the batter is finished.

6. Top with maple syrup, fruit, or coconut whip.

https://autoimmunewellness.com/banana-pancakes/

Carrot Cake

Yield: 1 cake

Cake Layers:

1/3 cup monk fruit sweetener

5 eggs

2 tbsp vanilla extract

1 1/4 cup almond flour

1 cup coconut flour

2 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1/3 cup shredded coconut

1 1/4 cup shredded carrot

7/8 cup butter, melted

Icing:

8oz cream cheese

1/2 cup butter, softened

1 tsp vanilla extract

2 tbsp whipping cream

2 tbsp powdered stevia

1 tsp vanilla extract

Topping:

1 cup walnuts, chopped

1/2 cup coconut flakes

1. Preheat oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the monk fruit sweetener, eggs, and vanilla for 5 minutes on medium-high speed, until fluffy.

3. In a bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, and salt.

4. Fold the dry ingredients into the egg mixture.

5. Add the coconut and carrots. Stir to combine.

6. Lastly, add the melted butter. Stir to incorporate.

7. Divide the batter between both pans. Bake for 30 minutes, until the tops are set and toothpick inserted comes out clean.

8. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.

9. Meanwhile, make the icing. Beat together the cream cheese and butter for 2 minutes.

10. Add sweetener and beat for another 2 minutes until all mixed together.

11. Add the vanilla and whipping cream, and beat until fluffy.

12. To assemble, spread half the icing over first layer of carrot cake. Carefully place the second cake on top. Spread the remainder of the icing over the top layer and sides of the cake.

13. Top cake off with chopped walnuts and sprinkle with coconut shavings.

https://drjockers.com/keto-carrot-cake-recipe/

Butternut Squash Quinoa Patties

Yield: 25 bite-sized patties

1 cup mashed butternut squash (and yam)

2 cups cooked quinoa (1 cup uncooked)

1/4 onion, diced

2 cloves garlic, minced

1 egg

1/4 cup almond flour

1/6 cup coconut flour

2 tbsp nutritional yeast

1/2 tsp cumin

1/2 tsp thyme

1/2 tsp red chili flakes

salt and pepper

1. Preheat oven to 350F. Line a baking tray with parchment paper.

2. In a small pan, sweat the onion and garlic for a few minutes. Remove from heat.

3. In a large bowl, combine all ingredients.

4. Form into patties and place on prepared baking sheet.

5. Bake for 30 minutes, flipping patties halfway through.

6. Serve with cranberry sauce.

https://www.ambitiouskitchen.com/butternut-squash-quinoa-patties-cranberry-orange-sauce/

Pumpkin Pie Bars

Yield: 8x8 pan

Crust:

1/4 cup coconut oil, melted

1/3 cup coconut sugar

1 egg

1 tsp vanilla extract

1 cup almond flour

2 tbsp coconut flour

1/4 tsp baking soda

1/4 tsp salt

Filling:

1 can pumpkin puree (15 ounces)

2 eggs

1/4 cup unsweetened almond milk (or coconut milk)

1/4 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp allspice or cloves

1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.

2. Prepare the crust first. In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla extract. Process until well combined.

3. Add almond flour, coconut flour, baking soda, and salt. Process until a dough forms. Allow dough to rest for 5 minutes.

4. Add dough to the prepared baking pan. Use your hands to spread the dough evenly towards the edges.

5. Bake for 9 minutes. Remove from oven and set aside to cool for a 3-5 minutes.

6. To make the filling, in a large bowl, mix together all filling ingredients until smooth.

7. Pour over the crust, and tap gently on the counter to remove any air bubbles.

8. Bake for 45 to 50 minutes until set and filling no longer jiggles.

9. Remove and allow to cool completely at room temperature. Cover with plastic wrap and transfer to the fridge to cool for at least 6 hours or overnight.

10. Cut into 12 bars and serve with whipped cream or powdered sugar. Store bars in fridge for up to 5 days.

https://www.ambitiouskitchen.com/paleo-pumpkin-pie-bars-with-almond-flour-sugar-cookie-crust/

Pumpkin Streusel Muffins

Yield: 12

Muffins:

1 cup pumpkin puree

3 eggs

1/3 cup coconut milk

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla extract

1 3/4 cups almond flour

1/4 cup tapioca flour (or arrowroot)

1 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

pinch of salt

Streusel:

3/4 cup almond flour

1/3 cup coconut sugar

1 tsp cinnamon

1/8 tsp salt

1/4 cup butter (or ghee or coconut oil), solid and chilled

1. Prepare the streusel first. Place all ingredients into a medium bowl. Use a fork to combine the butter with the other ingredients. Blend until a crumbly mixture forms, then refrigerate until ready to use.

2. Preheat oven to 350F. Line a muffin tray with parchment liners.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, and vanilla, until smooth and well combined.

4. In a separate bowl, blend the three different flours, baking soda, salt, cinnamon, ginger, and cloves, until well combined.

5. Stir dry ingredients into wet mixture. Mix until smooth and well combined.

6. Divide batter into muffin tray. Top each muffin generously with the chilled streusel.

7. Bake for 25 minutes or until a toothpick inserted near the center of one comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

https://www.paleorunningmomma.com/paleo-pumpkin-muffins-cinnamon-streusel/

Banana Zucchini Muffins

Yield: 12 muffins

1 1/4 cup shredded zucchini (from 1 medium zucchini)

1 cup mashed banana (from 2 bananas)

3/4 cup cashew butter

1/4 cup maple syrup

2 eggs

1 tsp vanilla extract

2/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

1. Preheat oven to 350F. Line a muffin tin with muffin liners.

2. Squeeze shredded zucchini of excess moisture with a paper towel.

3. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs, and vanilla. Mix until smooth and well combined.

4. Add the dry ingredients (coconut flour, baking soda, and salt) to the wet ingredients. Mix until combined.

5. Divide batter evenly between muffin cups. Bake for 22 to 27 minutes, or until toothpick comes out clean.

https://www.ambitiouskitchen.com/paleo-banana-zucchini-muffins/

Banana Blueberry Muffins

Yield: 12 muffins

3/4 cup almond flour

3/4 cup coconut flour

6 tbsp tapioca flour

6 tbsp granulated monk fruit sweetener (or granulated stevia)

1 1/2 tbsp cinnamon

1 1/2 tsp baking soda

3/4 tsp salt

3 eggs

1/2 cup coconut oil

3 tbsp almond milk

1 1/2 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup banana, mashed (about 3 large)

1 1/2 cups fresh (or frozen) blueberries

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt).

3. In a medium mixing bowl, whisk the eggs, oil, milk, vanilla, and vinegar.

4. Stir the mashed banana into the wet ingredients.

5. Fold the blueberries into the dry ingredients until they are lightly coated.

6. Pour the wet ingredients into the dry/blueberry mixture and gently stir to combine, being careful not to crush the blueberries.

7. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 30 to 40 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://acleanbake.com/banana-blueberry-muffins/

Coconut Breaded Cod

Yield: 4 servings

24 ounces cod fillets, cut into 2 inch thick strips

1 1/2 cup coconut flour

1 1/2 tsp ground ginger

1/4 tsp salt

2 cups coconut milk

1 cup unsweetened coconut flakes

2 tbsp coconut oil

1. In a shallow bowl or on a plate, combine the coconut flour, ginger, and salt.

2. Place the coconut milk in another shallow bowl.

3. Place the shredded coconut in a third bowl.

4. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, creating a thick breading.

5. In a skillet, heat the coconut oil over medium-high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are browned and the fish is cooked throughout.

https://autoimmunewellness.com/coconut-breaded-cod-with-mango-salsa/

Carrot Muffins

Yield: 12

2 cups almond flour

3 tbsp coconut flour

3/4 tsp baking soda

1/4 tsp salt

2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

3 large eggs, room temperature

1/2 cup coconut oil, melted

1/2 cup honey

3 tsp vanilla

3/4 cup grated carrots

1. Preheat the oven to 350F. Line a muffin tin with liners.

2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.

3. In a large bowl, mix together the eggs, oil, honey, and vanilla.

4. Add the dry ingredients to the wet. Mix just until combined.

5. Gently fold in the grated carrots.

6. Divide the batter evenly into the muffin tray. Bake for 17 to 20 minutes, or until a toothpick inserted in the middle comes out clean.

7. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

https://www.texanerin.com/healthier-carrot-cake-cupcakes/

Carrot Cake Bliss Balls

Yield: 16

1 cup medjool dates, pitted

1 1/3 cups walnuts (or pecans or cashews)

1/2 cup almonds

2 tsp vanilla extract

1/4 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

pinch ground nutmeg

3/4 cup carrot, shredded (1-2 carrots)

1/4 cup coconut flour

1/4 cup raisins

1/2 cup shredded coconut

1. Add dates to the bowl of the food processor. Blend until small bits remain or a ball forms. Remove and set aside.

2. To the food processor, add walnuts, almonds, vanilla, salt, and spices. Blend until a semi-fine meal is achieved, about 15 seconds.

3. Add the shredded carrot and dates back to the food processor. Pulse until a loose dough forms and the carrots are just incorporated.

4. Add coconut flour and pulse to combine. You may need to remove the lid and stir occasionally to encourage things along.

5. Once well combined, add raisins and pulse/stir once more to combine.

6. Scoop out approximately 2 tablespoon amounts and roll into balls. Repeat until all dough is used up.

7. Roll in shredded coconut and enjoy immediately or refrigerate to chill/firm up.

8. Store covered in the refrigerator up to 1 week, or in the freezer for up to 1 month.

https://minimalistbaker.com/no-bake-carrot-cake-bites/

Lemon Poppyseed Cookies

Yield: 12 cookies

1/4 cup coconut oil, melted and cooled

1/3 cup sugar

1 egg

1/2 tbsp lemon juice

1/4 tsp almond extract⠀

zest of 1 lemon

1 cup almond flour

2 tbsp coconut flour

1 tbsp poppy seeds

1/4 tsp baking soda⠀

1/4 tsp salt

1/4 cup granulated sugar (optional for rolling the cookies)

Glaze:

1/2 cup powdered sugar

1 tbsp lemon juice, plus more if necessary

1 tsp lemon zest

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, mix together the wet ingredients - coconut oil, sugar, egg, lemon juice, almond extract, and lemon zest. Mix until smooth.

3. Add in the almond flour, coconut flour, poppy seeds, baking soda, and salt. Stir to combine.

4. Let dough sit for 5 minutes.

5. Roll into 12 balls. Optional: roll each ball in a bit of sugar. Place cookies 2 inches apart on baking sheet. Gently flatten slightly with your hand.

6. Bake for 9 to 11 minutes. Let cool completely on baking sheet.

7. To make the glaze, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about a 1/2 tablespoon over each cookie.

https://www.ambitiouskitchen.com/paleo-lemon-poppyseed-cookies/

Banana Coconut Bites

Yield: 15

3 ripe banana, mashed

3 tbsp coconut oil

3/4 cup canned coconut milk

1 tbsp water

2 tbsp coconut manna

1 cup coconut flour

1 tbsp vanilla extract

1 tbsp ground cinnamon

pinch salt

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. Mix all the ingredients in a large bowl.

3. Spoon 1-inch drops of the dough onto prepared baking sheet. Bake for about 12 minutes.

Double Chocolate Chip Cookies

Yield: 12

1/2 cup almond butter

3 tbsp applesauce

1/3 cup coconut sugar

1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup cocoa powder

1 tbsp coconut flour

1/2 tsp baking soda

1/4 cup chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, combine almond butter, applesauce, coconut sugar, vanilla, and salt.

3. Sift in cocoa powder, coconut flour, and baking soda. Gently stir to combine.

4. Fold in chocolate chips.

5. Drop scoops of batter on prepared baking sheet. (They will spread so allow space.) Using your fingers (wet slightly with water if necessary), flatten into cookies.

6. Bake 8 to 10 minutes, or until cookies begin to crack on top. Let cool completely before removing.

7. Optional: sprinkle with flaky sea salt when just out of the oven.

https://gourmandeinthekitchen.com/paleo-vegan-double-chocolate-cocoa-cookies/

Coconut Matcha Muffins

Yield: 12

1/2 cup coconut flour

1/2 cup almond flour

1/2 tsp salt

1/2 tsp baking soda

3 tbsp matcha green tea powder

1/4 cup coconut sugar

3 eggs

1 egg white

1 tbsp maple syrup

1/2 cup unsweetened almond milk

2 tsp vanilla extract

1/2 cup shredded coconut

1/4 cup coconut oil, melted

1. Preheat oven to 350F. Line a 12 cup standard muffin tin with non-stick liners.

2. In a small bowl, whisk together the flours, salt, baking soda, matcha powder, shredded coconut, and coconut sugar.

3. In a separate, larger bowl, beat the wet ingredients until frothy.

4. Pour the dry ingredients into the wet and stir to combine.

5. Spoon the mixture equally into tins and bake for 20 to 22 minutes. Muffins are done when a toothpick inserted into the center, comes out clean.

http://www.thewheatlesskitchen.com/grain-free-matcha-coconut-muffins/

Coconut Blondies (Sugar-Free)

Yield: 8x8 baking pan

6 eggs

1/2 cup almond milk, unsweetened

1/2 cup coconut oil, melted

1 tbsp vanilla extract

1 cup coconut flour

2 tsp baking powder

1/4 cup granulated sweetener

optional: handful of cacao nibs or chopped dark chocolate (85% cocoa)

handful of shredded coconut

1. Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper.

2. In a large bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.

3. Add the dry ingredients - coconut flour, baking powder, and sweetener. Mix until just combined and the batter is smooth.

4. If using chocolate, gently fold in the chopped pieces, reserving a few tablespoons for sprinkling on top if desired.

5. Sprinkle the shredded coconut on top.

6. Bake for 20 to 22 minutes, or until edges are golden brown and a knife comes out with a few crumbs attached. Do not over-bake.

7. Cool on a wire rack for at least 10 minutes. Cut into 16 squares.

https://sugarfreelondoner.com/sugar-free-coconut-blondies/

Coconut Flour Banana Bread

Yield: 1 loaf

4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)

3/4 cup coconut flour

5 eggs

1/4 cup coconut sugar

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

1. Preheat the oven to 350F. Line a 9x5-inch loaf pan with parchment paper.

2. In a large bowl, mash the bananas with a fork.

3. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Stir the batter well, breaking up any lumps so a smooth batter is formed.

4. Pour batter into lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.

5. Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge.

https://detoxinista.com/best-ever-coconut-flour-banana-bread/

Orange Loaf

Yield: 1 loaf

1 1/2 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup coconut oil, melted and cooled

1/3 cup maple syrup

zest of 1 large orange

1/2 cup freshly squeezed orange juice

1/4 cup unsweetened almond milk

1. Preheat oven to 350F. Line an 8x4 inch loaf pan with parchment paper.

2. In a large bowl, whisk together dry ingredients.

3. In a separate large bowl, whisk together wet ingredients.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Pour batter into loaf pan and spread out evenly. Bake for 40-45 minutes until tester comes out clean.

6. Allow loaf to cool completely in the pan before removing.

https://www.ambitiouskitchen.com/paleo-orange-kissed-loaf-dark-chocolate-glaze/

Coconut Flour Pumpkin Bars

Yield: 8x8 pan

1 cup pumpkin puree

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup almond butter (or nut butter of choice)

1 tbsp unsweetened almond milk

2 eggs

1/2 cup coconut flour

3/4 tsp baking soda

1/8 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/3 cup dark chocolate chips

1. Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper.

2. To a large bowl, add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk, and eggs. Mix until well combined.

3. Add coconut flour, baking soda, salt, and spices. Stir to combine.

4. Gently fold in chocolate chips.

5. Spread batter evenly in prepared pan, and bake for 20 to 25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.

6. Cut into 12 bars.

https://www.ambitiouskitchen.com/chocolate-chip-coconut-flour-pumpkin-bars/

Snickerdoodles

Yield: 12

1/4 cup coconut oil, melted

1/3 cup cane sugar

1 egg, room temperature

1 tsp vanilla extract

1 1/2 cups almond flour

2 tbsp coconut flour

1/2 tsp cinnamon

1/2 tsp baking powder

1/8 tsp salt

2 tbsp cane sugar

1 tsp cinnamon

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium mixing bowl, add coconut oil, sugar, egg, and vanilla. Stir to combine.

3. Add almond flour, coconut flour, cinnamon, baking powder, and salt. Stir until dough forms.

4. In a small bowl, mix together sugar and cinnamon.

5. Use your hands to roll dough into tablespoon sized balls, then flatten slightly into cookies. Roll each cookie into cinnamon-sugar mixture.

6. Place on prepared cookie sheet and bake for 9 to 11 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely.

https://www.ambitiouskitchen.com/grain-free-snickerdoodles/