Category Archives: Cookies
Everyone in my family loves cookies, so having some quick and easy cookie recipes on hand that are on plan with Trim Healthy Mama is exactly what this mama needs. These grain-free almond butter cookies are easy to make and taste so good.
There is a recipe for peanut butter cookies like this that has been around for years, so a quick easy swap to almond butter and a THM on-plan sweetener makes these peanut free and sugar free. If peanuts are not a problem for anyone in your family go ahead and use unsweetened peanut butter in place of the almond butter.
My favorite almond butter is from Costco. It has no other ingredients except roasted almonds. We don’t live very close to a Costco, so when we do go we usually stock up on favorites like this. We also like this almond butter on our toasted gluten-free bread.
Trim Healthy Mamas this recipe is an S.
- Preheat oven to 350°. Line a large cookie sheet with parchment paper.
- Mix ingredients in a medium-sized bowl. Scoop out with a spoon or a cookie scoop and place 2 inches apart on cookie sheet. Flatten cookies with a fork.
- Bake for 12-15 minutes.
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*This post contains affiliate links. See my disclosure policy here.*
Easy to make Peppermint Whoopie Pies, makes me think of Thin Mints and candy canes. Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S
Peppermint Whoopie Pies that are perfect for Christmas time.
These are so yummy, they make me think of Thin Mints and candy canes, except these, are light and fluffy. My husband normally doesn’t like whoopie pies, but when he tried these he called out, “husband approved!”. Yay!
Tips for making Peppermint Whoopie Pies:
- After filling the cookies with the cream filling, place in the refrigerator to firm up the cream. Or just go ahead and eat them, it’s okay.
- You can make these ahead of time with the filling and freeze them on a cookie sheet until frozen and then place in a freezer bag. To thaw, just sit the whoopie pies out on the counter on a platter for an hour or two before serving.
- I usually use Spectrum Palm Organic Shortening. You may be able to find it at your local grocery store for less than online. I also use palm shortening from Tropical Traditions. You can buy a gallon size container when they have their free shipping and it will last you a good long time. Tropical Traditions usually has free shipping around the third Monday of each month.
- If you have a Costco nearby, look for blanched almond flour. They usually have a 3lb bag that is a good price. Another good price is the 25 lb. bag of blanched almond flour from Honeyville when they have a 20% off coupon. You can sign up for email updates to keep up on their sales. If you buy the 25lb bag store your extra almond flour in gallon-sized freezer bags in your freezer.
- Trim Healthy Mamas, these Peppermint Whoopie Pies are an S. (Heavy S) So, if you are in weight loss mode these could be an occasional treat.
- ½ cup blanched almond flour
- ½ cup coconut flour
- ½ cup cocoa powder
- ½ cup homemade sweetener* or sweetener of choice
- 1 teaspoon aluminum-free baking powder or homemade baking powder
- ½ teaspoon sea salt
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ⅓ cup + 1 tablespoon coconut oil, melted
- 1 cup palm shortening
- ⅓ cup almond milk
- ⅓ cup + 1 tablespoon powdered homemade sweetener*
- 4 teaspoons coconut flour
- 1½ teaspoons peppermint extract
- pinch of sea salt
- 2 tablespoons coconut oil, melted
- Preheat oven to 350°. Line two large cookie sheets with parchment paper.
- Using a whisk, mix the dry ingredients together in a large bowl.
- In a medium bowl, whisk the eggs and extracts.
- Add the egg mixture and the coconut oil to the dry ingredients. Mix together with a whisk or hand mixer.
- Using a medium cookie scoop, scoop out dough and place on parchment-lined cookie sheets about 2-3" apart. There should be about 24 cookies.
- Bake for 12-15 minutes. Place cookies on a wire rack and completely cool.
- Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
- Spread cream filling on one half of cookies. Place another cookie on top of the icing making a sandwich cookie.
This recipe was inspired from a recipe in Paleo Indulgences.
See my Recipe Index for more THM, Dairy-Free, Gluten-Free, and Sugar-Free recipes.
These pumpkin oatmeal chocolate chunk cookies are delightful little treats with a crunchy outside and a chewy inside. They make me think of a cross between an oatmeal cookie and those pumpkin treats that you can buy that have the little faces on them, but a healthier version with the added bonus of being gluten-free, dairy-free, sugar-free, and egg-free.
My daughter and I both thought these would be yummy for an afternoon snack with coffee or tea or to serve them alongside of a lean protein for a flavorful breakfast.
I like to keep some Lindt 85% Cocoa Chocolate bar already chopped and stored in a jar so I can quickly add it to recipes like these cookies.
For Trim Healthy Mamas these cookies are a Crossover. If you don’t have a sprouted gluten-free baking blend than you should be able to substitute with the THM Baking Blend. I haven’t tried it so may need to tweak the liquid ingredients, as I think the THM Baking Blend is a thirstier flour. You can use this sweetener chart to make adjustments if using a different type of sweetener.
- 1 cup sprouted gluten-free baking mix or Trim Healthy Mama Baking Blend
- ¾ cup gluten-free old fashioned oats*
- ¾ cup homemade sweetener blend** or ⅓ -1/2 cup Trim Healthy Mama Sweet Blend
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup canned pumpkin
- ¼ cup unsweetened applesauce
- 1 tablespoon golden flaxmeal
- 1 teaspoon vanilla extract
- ⅓ cup chopped 85% dark chocolate bar
- Preheat oven to 350°. Line baking sheet with parchment paper.
- Stir together the flour blend, oats, sweetener, cinnamon, baking soda, sea salt in a medium bowl.
- Whisk the pumpkin, applesauce, flaxmeal, and vanilla in a small mixing bowl.
- Add the pumpkin mixture to the dry mix and combine.
- Stir in the chopped chocolate.
- Drop by rounded tablespoons onto lined baking sheet. Press down on tops of cookie to flatten.
- Bake for 15 minutes.
- Remove to wire rack to cool.