Guilt-free, Low Carb and Low Gluten Chocolate Chip Cookies

1 1/2 c Jovial Einkorn flour*
1 cup almond meal
1 t baking soda
1 t salt
1 c or 2 sticks grass fed organic butter, brought just to room temperature
1/2 c coconut crystals**

2 T stevia
1 t vanilla
2 eggs
2 cups Lilly’s stevia sweetened chocolate chips
2 cups chopped pecans

Stir together in a bowl the flour, almond meal, baking soda and salt.  In another bowl use an electric beater to beat together the butter, coconut crystals, stevia and vanilla, until combined. Add in the two eggs and continue beating until combined.  Add in the flour mixture stirring by hand.  When the mixture is fully combined, stir in the chips and nuts.  Do not overbeat.

Use a 1 1/2 inch releasing scoop to drop dough onto a Silpat covered cookie sheet.  Bake cookies at 375 degrees for 8- 9 minutes. Do not overcook, or they will get very dark.  These cookies are naturally darker than Toll House because of the dark brown color of the coconut crystals.  Put cookies on a rack to cool.

These cookies freeze very well and can be eaten frozen for a delicious treat.

*Einkorn has 14 chromosomes, whereas modern wheat has a 42 chromosomes which changes the gluten structure. The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn may provide a delicious alternative. Einkorn does contain gluten and is not ok for those with celiac disease.  Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.

**Coconut Sugar has a Glycemic Index of 35 according to the Philippines Dept. of Agriculture, which puts it in the low range. This is much lower than table sugar, which is somewhere around 60.  Each cookie has about 5g of carbohydrates and 1g of protein.

Gluten Free Peanut Butter Cup Cookie Recipe

By Cara Woodward

Looking through your past winners, I was excited to find a few other gluten-free recipes.  After we discovered that my boyfriend was gluten-free a few years ago, I was devastated.  I thought my baking days were over.  I was the girl who loved to bake a different kind of dessert every few days as one way to express her love.  (Not to mention I have an extremely sweet tooth!). However, I have schooled myself on alternative flours, and even this flour-free recipe.  My boyfriend and my while family love this easy and tasty recipe so much, I make it every few days!

1 cup peanut butter (chunky or creamy, your preference)
1 egg
1/2 cup brown sugar
1/2 tsp cinnamon
1 tsp baking soda
2/3 cup old-fashioned rolled oats
1/2-2/3 cup chopped peanut butter cups (better if frozen)

Irish Cream Truffles Recipe

By Christopher D. Carver

3/4 cup Irish Cream liquor
3 TBS softened butter
36 oz semisweet or dark chocolate chips
6 egg yolks
3/4  cup heavy cream
Directions:

Melt chocolate, Bailey’s and heavy cream together over in double broiler or over very low heat.

While still over heat, whisk in egg yolks, one at a time, this will thicken the mixture.

Whisk in butter until combined.

Refrigerate overnight, or until firm.

With scoop or spoon make small balls.

Roll in powdered sugar, cocoa, chopped nuts, sprinkles, crushed candy canes or any of your favorite toppings.

Dropped finished drop into mini festive cupcake/candy wrappers.

Keep away from heat, and can be kept in refrigerator for a couple weeks

Makes 3 dozen cookies.

Chocolate Five Spice Cookie Recipe

By Tammy Rossitto

These cookies taste like a combination of gingerbread and chocolate. They are even better the next day.

1 cup unsalted butter, softened to room temperature
1 cup packed dark brown sugar
1 cup white sugar
1 egg
2 teaspoons vanilla
2 cups all-purpose flour
½ cup Dark Cocoa Powder
1 teaspoon baking soda
2 teaspoons Chinese 5 Spice Blend

1. Preheat oven to 375º.
2. Cream softened butter in a bowl with dark brown sugar and white sugar until mixture is fluffy.
3. Add egg and vanilla to creamed mixture, beating until thoroughly blended.
4. Sift together flour, baking soda and Chinese 5 Spice blend and cocoa. Set aside.
5. Gradually add flour mixture to butter mixture, beating well.
6. Using cookie scoop, place scoops of dough approx 2 inches apart onto ungreased cookie sheet.
7. Bake for 12 minutes. Let stand for 2 minutes and then remove to cookie rack to cool.
Makes about 2 ½ dozen cookies.

Blue Cheese Walnut Cookie Recipe (Savory jam thumbprints)

By Kathleen Hardy

This recipe is for something really different. The idea just came to me when I gave a friend a gift of really good blue cheese and I saw her eating it with fig jam. Sometimes I let my guests know that the cookie will not be sweet, and sometimes I just surprise them. They can be served as an appetizer, but you can also serve them after dinner with fruit. You can also play around with the cheese and jam (cheddar and hot pepper jelly is good) but I think this combination is delicious and festive.

Savory jam thumbprints
1/4 lb (1 stick) unsalted butter at room temperature
8 oz your favorite blue cheese at room temperature
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp salt
1 tsp freshly ground pepper (I like to use a peppercorn blend)
1 tbsp water
1 cup finely chopped pecans (or your favorite nut)
fig jam
Cream together the butter and blue cheese until smooth. Add the all purpose and wheat flours, salt, and pepper and mix until it forms large crumbles. Add the water and mix just until combined. Form the dough into a ball, flatten slightly, cover with plastic wrap and chill at least 30 minutes.
Pre-heat oven to 350 degrees F.
Form the cold dough into balls about the size of walnuts. Roll one half of each ball in finely chopped nuts, then place on a baking sheet lined with parchment paper, nut side up, flattening slightly, about one inch apart. With your thumb or the handle of a wooden spoon, make an indentation in the center of each ball. Fill each indentation with fig jam (about 1/2 tsp each). Bake at 350 degrees for about 15 minutes, rotating the pan once during baking. Cool pans on racks for 10 minutes, then transfer cookies to parchment or waxed paper to finish cooling. Serve room temperature.

Egg Nog Cookies

By Amy Meiers

Makes about 5 ½ dozen cookies
As soon as I see egg nog in the grocery store I know that the holidays are near! These cookies have an incredible egg nog flavor but in a rich buttery cookie. They are super easy to make and my son always loves to help me! I hope you enjoy these as much as I do!!!
Ingredients:
3 cups flour
1 tsp baking soda
½ tsp salt
2 sticks of unsalted butter at room temperature
1 ½ cup sugar
½ cup brown sugar
2 eggs
2 TBS brandy
1 tsp vanilla
½ tsp freshly grated nutmeg
Glaze:
Combine the following ingredients together and set aside
1 ½ cup powdered sugar
3 TBS egg nog
¼ tsp freshly grated nutmeg- plus more for garnish

Directions:
Heat oven to 350
Sift the flour, baking soda and salt together and set aside. Cream the butter and sugars together until fluffy- approx. 2-3 minutes. Add the eggs, brandy, vanilla and nutmeg and mix until combined. Add the flour mixture and mix until just combined- be careful not to over mix!
Scoop the batter onto cookie sheets lined with parchment paper and bake for 10 minutes or until the outsides of the cookies are golden. Remove from oven and spread a small amount of glaze over the warm cookies and finish with a light dusting of freshly grated nutmeg.
Enjoy!

Florentine Bar Cookie Recipe

By Jill Richardson (inspired by Sunset Magazine)
This Florentine bar cookie recipe is not just fantastic tasting it is a jewel box to look at. It has it all, a perfect balance, rich buttery shortbread crust with sweet and tart dried fruit and almonds on top. I only make it once a year and no matter how busy have not missed a year since I discovered this recipe. They are always on my cookie plates I give to neighbors and friends at the holiday.

Ingredients
1 cup salted butter, at room temperature
1 3/4 cups sugar
1 egg plus one egg yolk
2 1/2 cups cake flour
1/2 cup plus 6 tbsp. unsalted butter
1/3 cup honey
1/3 cup heavy whipping cream
12 ounces sliced almonds
1/2 cup raisins, finely chopped
1/2 cup tart dried apricots (we prefer Blenheim), finely chopped
1/2 cup tart dried cherries, finely chopped

Preparation
1. Preheat oven to 375°. In a large bowl, cream salted butter with 1/2 cup sugar until light and fluffy. Add egg and egg yolk and beat to combine. Gradually add flour and mix well (dough will be very soft). Transfer to a floured 16- by 11-in. parchment paper. With a floured rolling pin, roll dough to same size as parchment. Trim any overhang, then transfer dough (on parchment) to a large rimmed baking pan. Bake until golden brown, about 12 minutes. Remove from oven (leave oven on) and set aside.
2. In a medium saucepan over medium heat, stir together unsalted butter, remaining 1 1/4 cups sugar, honey, and cream. Cook mixture, stirring frequently, until it registers 250° on a candy thermometer. Remove pan from heat and stir in almonds, raisins, apricots, and cherries.
3. Using a spatula, gently spread warm topping over shortbread. Bake until topping is caramelized and almonds are lightly browned, about 10 minutes. Remove from oven; while still warm, cut into 2-in. squares. Cool completely.
This bar cookie is not just fantastic tasting it is a jewel box to look at. It has it all, a perfect balance, rich buttery shortbread crust with sweet and tart dried fruit and almonds on top. I only make it once a year and no matter how busy have not missed a year since I discovered this recipe. They are always on my cookie plates I give to neighbors and friends at the holiday.

Drunken Missionaries

By Nancy R. Wilson
This was developed one day from a recipe for Cherry Garcias, when I discovered that I had no dried cherries, pecans or white baking chips. The substitutions made a whole new cookie: an instant success (June 2008).
The Story: When the missionaries from New England landed in Hawai’i they brought cranberries, a few bits of chocolate and a modest supply of brandy (for medicinal use only). The natives greeted them with macadamia nuts, and the happy result of this encounter is recreated in these cookies. Aloha!

Ingredients:
2 cup dried cranberries
1 c brandy
1 tsp baking soda
3 c flour
1 c butter
1 c white sugar
1 c brown sugar
2 eggs
1 T vanilla
1 c each dark chocolate chips and
chopped macadamia nuts

Process:
Preheat oven to 350 degrees F. Line cookie sheets with parchment.
Soak dried cranberries in brandy to cover. Let sit 30 minutes or while you mix the dough.
Whisk together flour and baking soda in a small bowl. Set aside.
In a large bowl, cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla.
Gradually add flour mixture to butter mixture until combined. Fold in cranberries, chips and nuts.
Refrigerate dough 30 to 45 minutes to firm up.
Drop dough by scoop or tablespoon onto prepared baking sheets (I always use parchment paper . . makes clean-up so easy!), about 1-1/2 to 2 inches apart. Bake 12 to 14 minutes until lightly browned around the edges. (Test: firm at the edges, soft on top, no longer glossy.) Cool 10 minutes on cookie sheets before removing to racks to cool completely. Store in a covered container.
Yield: about 36 good-sized cookies.

Notes:
Recipe can easily be cut in half for smaller (or fewer) cookies(or multiplied, of course).

I have been soaking the cranberries longer . . . up to a couple of days. When I am short of time, 30 seconds to a minute in the microwave also softens them and makes them absorb the brandy. I soak them in a pint jar, then scoop them out with a slotted spoon. You can add some of the extra brandy to the cookie dough if it seems too stiff. You’ll probably have cranberry-flavored brandy left over; we call it “crandy”. Not a bad liqueur, served over ice. If you don’t want to use brandy, I suppose you could soak them in apple juice or cranberry juice to plump them up a little.

For a dairy-free version you could use butter-flavored Crisco sticks, since it now has no trans-fats, but add a little water (according to instructions on the Crisco package).

Chilling the dough is optional . . . worked fine without it.