I’m always looking for quick and easy, healthy treats to make for my co-writers and friends, and that’s exactly what these guys are!! (And maybe a little for myself too!) I found the original recipe on Paleo Running Momma and adjusted very little! I added in a little spice to just give it that fall flair.
These would be a great addition to a Thanksgiving dessert table!
¼ cup unsalted butter
¼ cup coconut sugar
1 tsp pure vanilla extract
1 cup blanched almond flour
1/2 cup gluten free flour
½ tsp baking soda
1 tsp pumpkin pie spice
pinch of fine grain sea salt
½ cup white chocolate chips
½ cup dried cranberries
Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
In a separate medium bowl, combine the dry ingredients.
Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
Stir the chocolate chips and cranberries into the dough.
If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
Form dough into balls and flatten into cookie shape (they’ll expand but won’t flatten in the oven) and arrange on the parchment lined cookie sheet
Bake in the preheated oven 10 minutes or until set and just beginning to brown – be careful not to overbake.
Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
I wanted to try an almost paleo pumpkin pie for the holidays, and it turned out really well! I added in a white chocolate and coconut oil swirl to this one just to try it out, and it was great, but honestly – it doesn’t need it!!! If you just do the pie it’s COMPLETELY PALEO!!! I used a store bought crust which isn’t paleo, but you could always make a paleo crust! I just wanted to try out the recipe to make sure it was good enough to post!!
I didn’t let mine cook through enough, so make sure that you do! I tend to undertake things because I like my cookies soft and chewy, but a pie – you’ve got to bake that puppy through!
I adapted this recipe from Skinny Taste , and YUM! I bet your guests won’t even know it’s a healthier version of pumpkin pie!! Try it!! I hope you all have a Happy Thanksgiving!!!!
15 oz canned pumpkin
2 tbsp whipped butter, softened
3/4 cup coconut sugar
1/2 cup coconut milk (or almond milk)
1 large egg
2 large egg whites
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 tsp vanilla extract
1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*
Preheat oven to 350°F.
Place pumpkin puree in a large bowl. Add butter, and mix well.
Using an electric mixer, mix in sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.
To add in the white chocolate swirl… melt 1/2-3/4 cup of white chocolate and 2 tbs of coconut oil over low heat – constantly stirring so that it doesn’t burn. Before baking – add in a little more than half of the white chocolate into the pie mixture. Pour all of the pie mixture into the pie crust then drizzle the rest of the white chocolate on top and swirl in!
Anyone that knows me knows that red velvet is my everything. And I mean EVERYTHING. Basically, I can’t have it in my house because it will miraculously disappear. And I can attest – this is still the truth because I made these little guys tonight, and 3 of them disappeared!! WHAAAAT??!! I dunno what happened…
But I can tell you that these are THE BOMB. I made a white chocolate frosting to go on top. One word – YUM. Maybe I also took one of them and crumbled it into red velvet Halo Top ice-cream. Stop it. Just stop it.
I adapted it from a recipe off of Foodie Fiasco, but here’s my version… YUM. YUM. YUMMMM.
1 1/4 cups GF white flour (I use Trader Joe’s brand)
3/4 cup coconut sugar
1/3 cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
1 Tablespoon vanilla extract
1/3 cup mashed banana
1 teaspoon apple cider vinegar
Red food coloring – you can go natural with beet juice or food coloring
For the frosting:
1 cup of white chocolate chips
1-2 tbs of coconut oil
Preheat oven to 350 degrees Fahrenheit. Spray a donut pan with coconut oil.
In a large bowl, combine flour, sugar, sweetener, cocoa powder, baking soda, and salt. Stir in coconut milk, egg, vanilla extract, banana or oil, and vinegar until uniform and no pockets of dry ingredients remain. Add in food coloring until batter is desired color. (Note that it will lose some of its color during baking.) Using an ice cream scoop, divide the batter evenly among the donut pan, and bake at 350 degrees Fahrenheit for 12-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
For the frosting:
In a skillet over low to medium heat, melt the chocolate chips and the coconut oil together and keep stirring so it doesn’t overheat or burn and become clumpy.
Once melted and smooth, dip each of the donuts into the frosting and then let cool. I like to put them in the fridge to set. Enjoy!