Coconut Flour Cookies {Paleo, Gluten Free}

These cookies are yummy and super easy to make. So, I had a sweet tooth this week. Sad to say, because I usually crave salty snacks like potato chips! But, these little cookies really hit the spot.

They are gluten free and paleo. Fab! They won’t mess up that diet plan or upset your tummy. Now, if you don’t like coconut, these are not the cookies for you. They were made from three types of coconut products. Yes, three – maybe I went a little overboard.


You will need: 1 cup of coconut flour, ½ cup of melted coconut oil (or melted butter), ½ cup sugar (I used coconut palm sugar), 4 cage free eggs, 2 tbsp. of vanilla extract and a pinch of salt. Also, feel free to add loose chocolate chips or coconut shreds to the mix!

Simply add all your dry ingredients together. So combine flour and sugar and stir.

Melt your coconut oil and add to mixture. Crack the eggs in and stir once more.

Lastly, add in the vanilla and pinch of salt. Use a big ol’ fork to mix up your cookie dough. And, taste it. You gotta live a little. It will taste fantastic. I absolutely love the saying, ‘You only live once – lick the bowl.’ So true!

Roll your dough into little balls. They will not feel like normal cookies (not as moist). But, that is alright. You just have to live with the fact that paleo and gluten free food has a different texture.

Heat the oven to 375. Pop your cookies in (on a lined baking sheet) for about 10 minutes.

Enjoy your yummy sweet treat!

Pumpkin Oatmeal Cream Cookies {Gluten Free}

ImageEvery once and a while, it is fun to treat yourself to a nice cookie! I mean, the gluten free gals out there will understand me when I say – we really don’t get good cookies that often!

I have always wanted to make a cream filled cookie – but never thought a gluten free one would taste as good as the authentic ones. However, this little treat last night might have taken the cake. It was creamy, hearty, rich and flavorful.

Girls – you can add this to the gluten free dessert list at Thanksgiving. I was shocked that the Gluten Free Apple Butter Bread tasted so good last week. Now these Gluten Free Pumpkin Oatmeal Cream Cookies! I am a little overjoyed at the moment.

No skipping dessert this Thanksgiving. That’s the pitts! Everyone is sure to love this delectable cookie.

You will need (for the cookie): 2 cups Gluten-Free All Purpose Four, 1 tsp. baking soda, 1 tsp. pumpkin pie spice, 1/2 tsp. baking powder, 1/2 tsp. salt, 1 cup brown sugar, 1/2 cup melted butter, 1/2 cup canned pumpkin, 1/4 cup skim milk, 1 cage free egg, 1 tsp. gluten-free vanilla and 2 cups gluten free oatmeal.

You will need (for the cream filling): 1 (8-ounce) package low fat cream cheese, 2 tablespoons melted butter, 1 tsp. ground cinnamon, 1 tsp. gluten-free vanilla, 4 cups powdered sugar

coffee cookie

Pair this cookie with coffee in the morning for a sweet escape.

First preheat oven to 350. Combine the gluten free flour, baking soda, pumpkin pie spice, baking powder, salt, brown sugar, 1/2 cup butter in large bowl – mix together! Then add in the pumpkin, milk, egg, vanilla and oats in the same bowl and stir.

With a teaspoon place batter onto cookie sheet and bake for about 9-10 minutes or until lightly browned. Cool the cookies on cookie rack.

For the filling, combine all filling ingredients except powdered sugar in large bowl. I put the filling in the blender (because I don’t have a mixer). Pour icing into a large bowl and gradually add in the 4 cups powdered sugar – one at a time until smooth.

Please wait until the cookies are cool to put filling on them. Spread 2 tsps. filling onto bottom-side of 1 cookie. Top with another cookie. Repeat with remaining cookies and filling. Store in refrigerator.