Tag Archives: almond flour

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)

Pumpkin Breakfast CookiesTiny bites, big power. That’s what you’ll get when you make these healthy pumpkin breakfast cookies.

To make the cookies, simply stir together pumpkin puree, virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, pumpkin pie spice and sea salt. Add dark chocolate, hemp seeds and cacao nibs and you’re ready to bake. The small batch recipe makes 14 mini cookies.

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)
1/3 cup pure pumpkin puree (room temperature)
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup (room temperature)
1/8 teaspoon pure vanilla
2/3 cup gluten-free old fashioned rolled oats
1/3 cup almond meal (almond flour) or hazelnut meal
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
2 heaping tablespoons dark chocolate chips (I use Enjoy Life)
1 tablespoon hemp seeds
1 tablespoon cacao nibs

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, pumpkin pie spice and salt; mix well. Stir in chocolate chips, hemp seeds and cacao nibs.

Use a small cookie scoop or tablespoon measure to drop mounds of cookie dough onto parchment-lined baking sheet. Flatten and shape cookies with your fingers. (This helps the cookies bake more evenly because the cookies don’t spread during baking.)

Bake 15 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 14 small (but mighty) cookies

Tips:
-For gluten free cookies, be sure to use oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-The dough isn’t as stiff as traditional wheat flour cookie dough, but it should be moist and hold together when you scoop, flatten and shape the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
-Be sure the pumpkin puree and maple syrup are at room temperature. If you use cold (from the fridge) ingredients, the melted (liquid) coconut oil may solidify and stick to the bowl rather than mix with the other ingredients. It’s important that the pumpkin, coconut oil and maple syrup are well blended.
-This recipe makes a small batch of cookies. Crave more? The recipe easily doubles.

More small batch cookie recipes:
Almond Flour Chocolate Banana Cookies
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Applesauce Oatmeal Cookies from Eating Clean Recipes

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Almond Flour Rhubarb Muffin Recipe (gluten free)

Gluten Free Rhubarb MuffinsHello rhubarb! It’s about time I got around to baking something with this year’s crop, like simple rhubarb muffins topped with cinnamon sugar. Made with almond flour, these rhubarb muffins are hearty and incredibly moist.Almond Flour Rhubarb Muffins
Almond Flour Rhubarb Muffin Recipe (gluten free, grain free)
Muffins:
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher or fine sea salt
1 large egg, lightly beaten
1/4 cup packed brown sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/4 teaspoon pure vanilla
1/2 cup chopped fresh rhubarb
Cinnamon-Sugar Topping:
2 teaspoons granulated sugar
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, the 1/4 teaspoon cinnamon and salt. Set aside.

In medium bowl mix egg, brown sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in rhubarb.

Divide batter among muffin cups. For the cinnamon-sugar topping, stir together granulated sugar and the 1/8 teaspoon cinnamon; sprinkle over muffin batter in cups.

Bake 20 to 25 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins

Tips:
-The gluten free flour mix in this rhubarb muffin recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.
-This small batch recipe makes 6 muffins, but easily doubles.Gluten Free Rhubarb MuffinMore almond flour muffin recipes:
Almond Flour Blueberry Muffin
Almond Flour Banana Muffin from Eating Clean Recipes
Double Chocolate Almond Muffins from Nutritious Eats

Almond Flour Chocolate Banana Cookies Recipe

Chocolate Banana CookiesOddly good. That’s the best way to describe these strange cookies made with just 4 ingredients- banana, coconut oil, almond flour and cocoa powder. They are moist and almost brownie-like, with the flavor of sweet banana and bitter cocoa. This small batch healthy cookie recipe makes just 7 small cookies. I make a batch when I’m craving something sweet, but don’t want dozens of cookies hanging around.Cocoa Banana CookiesI’ll be honest, these cookies are a bit ugly. They are dark and bumpy and irregular. Because of their less than perfect appearance I refer to them as Chocolate Lumps. (Actually, I think of these cookies as Lumpier Chocolate Lumps because they are a lumpier, bumpier version of a banana cookie recipe I posted on my Eating Clean Recipes blog. Check out the original chocolate banana cookies recipe post for lots of baking tips and ramblings.)Vegan Banana Cookies

Almond Flour Chocolate Banana Cookies Recipe (vegan, gluten free, paleo, grain free)
1/3 cup mashed ripe banana (1 small)
1 teaspoon virgin coconut oil
1/3 cup almond flour (almond meal)
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and coconut oil; stir well to mix. Add almond flour and cocoa powder and stir until well combined. The mixture may look dry at first, but the banana releases moisture when stirred and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 mounds. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. The cookies firm up after cooling.

Makes 7 small cookies
Chocolate Banana Cookie More banana cookies recipe ideas:
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Almond Butter Chocolate Banana Cookies from Eating Clean Recipes

Gluten Free Banana Chocolate Chip Muffin Recipe

Oat Flour Banana Bread Muffin Yes, the world does need another banana bread recipe. Especially when the banana bread comes in the form of a hearty muffin. Even better that they’re full of chocolate chips. (Yes, you can have chocolate for breakfast!) Best of all, they’re gluten free. And good.

It’s not easy developing gluten free recipes. Baking is two parts science, one part art and one part persistence. The more you bake gluten free (or vegan or grain free…), the better you get. I’ve been creating gluten free recipes for years, both at work in a professional test kitchen and at home in my hobby test kitchen. The most important lesson I’ve learned is that I’ll never know it all. That’s why I keep developing and testing and learning and sharing.

For my latest gluten free recipe, I used a flour that I had little experience with: gluten free oat flour. I thought it created a nicely dense and moist banana muffin when combined with almond flour. I hope you agree.

Oat Flour Banana Bread Muffins

Gluten Free Banana Chocolate Chip Muffin Recipe
1 cup gluten free oat flour (I used Bob’s Red Mill)
1 cup almond flour (almond meal)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt or kosher salt
1 large egg, lightly beaten
3 tablespoons melted virgin coconut oil
3 tablespoons pure maple syrup
1 cup well mashed ripe banana
1/2 teaspoon pure vanilla
1/2 cup gluten free chocolate chips

Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix oat flour, almond flour, baking powder, cinnamon and salt. Set aside.

In a medium bowl mix egg, coconut oil, maple syrup, banana and vanilla until well blended. Add to oat-almond flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 20 to 25 minutes or until tops are browned and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.

Makes 12 muffins

Tips:
-For best results, use a finely ground almond flour.
-The banana acts as the main sweetener and liquid in this recipe. Be sure the bananas are very ripe and well mashed to release their liquid.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Gluten Free Banana Bread Muffins

You might also like:
Gluten Free Pumpkin Chocolate Chip Muffins
Gluten Free Pumpkin Bread
Gluten Free Blueberry Muffin