Category: grain free cookies

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Grain-Free Sugar Cookie with Candy Cap Frosting

In October 2017, the Miller-Hooshiar Bunch went on a West Marin Food and Farm tour. We had the most amazing food! Seriously, I need to go back and take another tour. They had us sample some local ice creams, one of which had a secret ingredient which tasted a lot like maple. The secret ingredient was Candy Cap Mushrooms!!!! I know! Mind blown. I’ve been determined to incorporate these candy cap mushrooms into a dish, and I succeeded. WINNING!  

Grain-Free Sugar Cookie with Candy Cap Frosting

cleaneatingwithkatie
This recipe is a fun twist on a classic sugar cookie recipe. Candy Cap mushrooms do not taste like mushrooms. As the name suggests, they are sweet and taste like maple.
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Prep Time 20 minutes
Cook Time 36 minutes
Course cookies, Dessert
Cuisine American
Servings 10 people

Ingredients
  

Cookie Ingredients

  • ½ cup grass-fed butter room temperature
  • 1 egg pasture-raised
  • 1 cup coconut sugar
  • 1 cup Otto's Cassava Flour
  • ¾ cup tapioca starch
  • ½ cup full-fat coconut milk
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp vanilla extract

Frosting Ingredients

  • ½ cup grass-fed butter softened
  • 3 tbsp Kite-Hill Cream Cheese or dairy based cream cheese
  • 2 cups confectioner's sugar sifted
  • 1 tsp candy cap mushrooms ground to a fine powder
  • 1-2 tsp water as needed for consistency

Instructions
 

Cookie Directions

  • In a medium bowl, add the dry ingredients and set aside.  
  • Combine the butter and coconut sugar in a stand mixer with the paddle attachment until well combined. Add the egg, vanilla, and coconut milk and mix until well combined.
  • On a low speed, add the dry ingredients to the wet ingredients until well combined. 
  • Place the dough on a sheet of parchment paper. Wrap up and chill dough for at least an hour. 
  • Dust a rolling pin and work surface with tapioca flour or cassava flour for rolling. Once dough has chilled, roll out the dough and use cookie cutters to form cookies.
  • Bake at 350° F for 10-12 minutes. Cool cookies on a wire baking rack.

Frosting Recipe

  • Mix the butter and cream-cheese using a hand mixer until well-combined.
  • Add the candy cap mushrooms and slowly add in the powdered sugar. 
  • If the frosting is too thick, add a little water and mix. If needed add additional water. 
  • Frost cookies and enjoy!
Keyword candy cap frosting, grain-free cookies, grain-free desert, sugar cookies
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Grain-Free Pumpkin Cookies

This recipe is inspired by a pumpkin cookie recipe that I fell in love with years ago. I remember thinking, who needs pumpkin pie if you have these cookies. I know -very controversial, but I still stand by that statement today – 100%. In this recipe, I swap out white flour for “Paleo” flours, regular sugars for low-glycemic sugars/less processed sugars, and I use grass-fed butter.

 

Grain-Free Pumpkin Cookies with Ginger Cream Cheese Frosting

Grain-Free Pumpkin Cookies

cleaneatingwithkatie
This recipe is inspired by a delectable gluten-full pumpkin cookie recipe. It took a lot of tweaks to make a delish grain-free version. I also include two "frosting" options – dairy and dairy-free.
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Prep Time 20 minutes
Cook Time 24 minutes
Course cookies, Dessert
Cuisine American
Servings 10 people

Equipment

  • Med. cookie scooper ~2 tbsp

Ingredients
  

  • 1 cup Otto's Cassava Flour
  • ¾ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp pumpkin pie spice
  • ¼ tsp sea salt
  • 1 cup coconut sugar
  • ½ cup maple syrup
  • 2 eggs pasture-raised
  • 1 cup grass-fed butter coconut oil can be subbed for dairy free option
  • 1¼ cup pumpkin purée
  • 1 tsp vanilla extract

Ginger Cream Cheese Frosting

  • 3 oz cream cheese organic
  • 4 tbsp grass-fed butter
  • ½ tsp ground ginger
  • 2 cups confectioners sugar
  • ~2 tbsp water

Dairy-Free "Frosting"

  • cinnamon-sugar marshmallows regular marshmallows work well too

Instructions
 

Cookie Recipe:

  • Preheat oven to 350° F. Line a baking sheet with parchment (I use baking stones for cookie baking.)
  • Combine the first six ingredients in a medium bowl. Set aside.
  • Add the butter and coconut sugar to a stand mixer with the paddle attachment. Mix on low-medium until well combined. Add the maple syrup and mix again. Scrape down the sides and add the eggs, pumpkin, and vanilla. Mix on low-medium until well combined. 
  • With the mixer on low, add the dry ingredient mixture a little at a time. Scrape down the sides one more time and mix well. 
  • Using a cookie scooper (I use the medium size from Pampered Chef ~ 2 Tbsp.), drop cookies onto a baking stone or parchment lined cookie sheet, about 2" apart.
  • Bake for 20-24 minutes or until cookies test done when touched in the center. 
  • Cool cookies and frost with one of the following: 

Ginger Cream Cheese Frosting

  • Add the cream cheese, butter, and ginger to mixing bowl and mix on high until light a fluffy. 
  • Half a cup at a time, add the confectioners sugar and mix into the cream cheese and butter mixture. Add water to the mixture and mix until a proper spreading consistency. 
  • Spread a generous layer of frosting on each cookie. 

Cinnamon Sugar Marshmallow "Frosting"

  •  Turn on oven to low broil. 
  • Just before serving your pumpkin cookies, place cookies on a parchment lined cookie sheet (don't skip this – it gets messy). Top with one marshmallow per cookie. 
  • Broil until marshmallow turn golden brown and begin to ooze marshmallow goodness. 
  • Serve immediately. This is such an easy way to "frost" cookies and is my ABSOLUTE NEW FAVORITE frosting. Must try!
Keyword cookies, fall dessert, grain-free cookies, pumpkin, pumpkin cookies
Grain-Free Pumpkin Cookies with Marshmallow “Frosting”