Low Carb Almond Cookies That Everyone Will Love

It doesn't have to be a holiday to enjoy these lower carb delicious almond cookies. They are easy to make, flour-less, low in carbs and although simple, they are amazingly tasty. This gluten free recipe contains only 3 basic ingredients and no grains or flours of any kind

With a prep time of only 5 minutes and a cook time of only 8-10 minutes, this quick and easy cookie can be whipped up at the spur of the moment for your family or friends throughout the holidays or to bring to a party!

My good friend and neighbor, Yda, who is an amazing cook, gave me this recipe. Her recipe uses only almonds, sweetener and egg whites.  It is a perfect Passover or Easter recipe. Actually any holiday.

Where do I get large bags of sliced almonds at a reasonable price? 

You can purchase bags of sliced almonds at Trader Joe's or Costco. Their prices are reasonable, and they are also available online on Amazon Trader Joe's Raw Sliced Almonds - Take advantage of the convenience and savings online.



The Recipe

Author of Gluten Free A-Z Blog: Judee Algazi
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Makes: 1 dozen cookies

Ingredients: 
1 cup of sliced almonds
2 egg whites, mixed with a fork (do not beat egg whites)
1/2 cup of sugar
Optional: Add mini choc chips

Directions:
Preheat oven to 350 degrees
Using a large mixing bowl and a spoon, mix sliced almonds, whites of the 2 eggs that have been mixed lightly with a fork, and sugar. Place spoonfuls on a cookie sheet that has been lined with parchment paper. Bake for 8-10 minutes until cookies look crisp. Watch carefully so they do not burn.

Optional: reduce sugar to 1/4 cup and add 1/2 cup of chopped dried fruit of choice ( chopped dates, chopped raisins, or chopped dried cranberries)

Mix (do not beat) the egg white slightly with a fork

Add the almonds

Drop by spoonfuls on a lined cookie sheet 

My Notes: 

My parchment paper is unbleached to avoid the toxins that are in bleached white parchment paper. I use a non-bleached parchment paper that I buy for 5.99 a roll in a local supermarket. I noticed that they sell the same brand online at Amazon for 4 rolls IF YOU CARE 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4) for $21.14.

My Notes: 

1. This is a perfect cookie for Passover since it does not contain any flour.

Disclaimer:  I am an affiliate for Amazon and I receive a small compensation if you click on a link and then make purchases. Like most bloggers, this helps me defray the cost of running a blog. Thank you for your support.

Also makes a wonderful Christmas Cookie.

Sharing on Weekend Cooking at The Intrepid Reader and Baker where anyone can share a food related post every Saturday. 

Mini Blueberry Pancake Muffins ( Gluten Free)

Do your kids love pancakes, but you don't have the time in the morning to make them ?
This is such a cute idea. Mini pancake muffins have all the taste of pancakes but without the fuss and mess!They can be made in advance and are a perfect grab and go breakfast for the entire family!

You can add fruit, chia seeds, nuts or whatever you like to increase the nutritional value of the muffins. Of course they are gluten free/grain free ( and dairy free)  and not only provide a healthy breakfast, they are also perfect for a healthy after school snack.

We all know the importance of eating a nourishing breakfast, but everyone is often in a hurry in the morning. How convenient to be able to just " grab " and "go" with a few of these delicious grain free/gluten free pancake muffins bursting with antioxidant rich berries!

I made these for a group of women for a morning meeting. They were intrigued with the idea and thought they tasted great. I keep them low in sugar so you can eat them with pure maple syrup if you dare or enjoy them plain.

This recipe makes about 24 mini muffins ( 2 trays) 

Another great way to make grain free pancakes is this banana pancake 2 ingredient recipe- it's one of my kids and grandkid's favorites! Why grain free? Grain contain phytic acid which interferes with the absorption of minerals. Since teeth and strong bones depend on minerals, it's good to find some grain free recipes for old favorites like pancakes!

These are so good and so easy to make : Grain Free Pancakes

Author:  Judee Algazi @ gluten free A- Z Blog
Prep Time:  5-10 minutes
Bake Time:  10-12 minutes
Adapted From :  Crunchy Creamy Sweet
Makes; 24 mini muffins


Ingredients:
1/4 cup coconut flour (see notes  below for where to purchase and why to use this kind of flour)
3/4 cup of almond flour
2 Tablespoons of coconut sugar ( or more if you are used to sweet things) ( I get this at Trader Joe's)
1 teaspoon baking powder ( non aluminum)
1/2 teaspoon baking soda
1 cup milk ( almond, coconut, or dairy- your choice)
1 large egg, beaten
2 Tablespoons olive oil ( or coconut oil)
1 teaspoon of vanilla extract
1 teaspoon cinnamon
1 cup of whole blueberries ( or chopped strawberries or both)
Optional: 1 teaspoon lemon zest ( from an organic lemon)


Directions:
Preheat oven to 350 degrees
Grease a mini muffin tin
In a large bowl, mix together the coconut flour, almond flour, baking powder, baking soda, and coconut sugar and set aside.
In another bowl mix the wet ingredients ( milk, egg, oil, vanilla)
Add the wet ingredients to the dry ingredients a d mix until combined ( but not overly mixed)
Add the blueberries and stir or add berries to each muffin before baking
Drop 1 tablespoon into each mini muffin tin.
Bake for 10-12 minutes.

My Notes:

• I keep these muffins in the refrigerator for about 3 or 4 days. I try to take them out an hour before serving to bring them to room temperature. 
• They freeze well and defrost quickly 
• They can be warmed up at a low temperature
• I like them cut in half and spread with organic grass fed butter

Grain Free Flours

Coconut Flour- low in carbohydrates, high in fiber, great taste

• This grain free flour is made from ground coconut. It is low on the glycemic index and much lower in carbohydrates that regular flour, making it a reasonable choice for those with hypoglycemia, diabetes, or for those that just want to reduce carbohydrates. 
• It can be purchased at any health food store or Trader Joe's. 
• You uses small quantities and cannot be used as a substitute for regular flour because of the higher fiber content , more liquid is required when using this flour. 

Almond Flour - lower in carbohydrates, easy to digest , very light and tasty

• You can make your own almond flour by simply grinding almonds in a grain mill or purchase at any health food store or Trader Joe's. I find the prices are best at Trader Joe's. 

Coconut Sugar- lower in carbohydrates than table sugar, but it is still sweet. Use it very carefully with limitation. 

Once you invest in these two low carbohydrate flours, you can make muffins, mini cakes , cookies, doughnuts, etc. 

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GF Buttery Almond Shortbread Cookies

If you like the taste of almonds, you will adore these fast and easy shortbread cookies. There are only 5 healthy ingredients in this recipe, and the cookies bake rather quickly. You could whip up a batch on short notice from start to finish in just 25 minutes.

Years ago I took a trip to Scotland. I brought home only 2 souvenirs: a beautiful red and black plaid wool Scottish hat and a few tins of traditional delicious Scottish shortbread cookies.

My shortbread recipe is a little different than the authentic recipe because my recipe is grain free and gluten free, yet my allergy friendly buttery version still is reminiscent of the cookies I ate in Scotland!

Are you vegan? Shortbread contains no eggs, so it's easy to substitute oil for the butter to make this recipe vegan.

My grandkids ( ages 4 and 7) love to bake when they come to visit. I try to find recipes that will satisfy their palate as well as their short attention spans. The 4 year old expects to eat her cookies almost immediately, so 12- 15 minutes in the oven is perfect.

These delicious cookies will please not only the kids, but also the most discerning adults. My recipe is a basic shortbread recipe with all the flavor and richness of butter and Scotland!


Author: Judee Algazi- Gluten Free A-Z Blog
Prep Time: 5-7 minutes
Bake Time: 12-15 minutes at 350
Makes: 10 cookies


Ingredients:
2 cups almond meal/flour ( Trader Joe's)
6 Tablespoons softened or melted organic butter ( or substitute olive oil)
4 Tablespoons coconut sugar ** see my notes below ( or any sugar of your choice)
3/4 teaspoon of organic almond extract
1/4 cup almond milk ( refrigerator case - supermarket)

Directions:

Preheat oven to 350
In a large mixing bowl, mix together the almond flour and coconut sugar. Combine the butter, almond milk and the extract and then mix into the almond mixture using a large spoon. Mix until everything is combined and then drop by the tablespoon onto a greased parchment covered cookie sheet ( grease the parchment). Flatten cookies with a fork and bake for 12-15 minutes depending on your oven. After 10 minutes of baking, check the cookies frequently andRemove from oven when the bottoms brown. Cool on a rack for 10 minutes.

My Notes: 
Coconut sugar is a lower glycemic sugar that is available at Whole Foods, Trader Joe's and most health food stores. It is lower in carbohydrates than traditional sugar and considered somewhat  healthier because it is coconut sap and has some nutrients. Personally, I would still use it in moderation.

Almond meal/flour- you can make your own by grinding almonds or it is available by the bag at Trader Joe's for a reasonable price or most health food stores.

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Pumpkin Pudding Bars- Grain Free/Gluten Free

This simple seasonal pumpkin pudding bar snack can be made quickly and enjoyed by all. I called this recipe pumpkin pudding bars because they can be cut nicely into firm bars, yet have the consistency of a creamy pudding-like texture.

This tasty dessert will satisfy anyone's pumpkin craving.
 Let's face it who isn't craving pumpkin this time of the year?  ! It seems to be everywhere right now.

In addition, this is a perfect healthy snack for kids.
It's not too sweet, can transport easily in a lunchbox, and makes a perfect after school snack that provides some protein and nutrients. A little whipped cream or whipped coconut cream topping would make it divine.


This recipe is grain free, gluten free, nut free and dairy free.

Judee Algazi
Prep Time: 5-10 minutes tops
Cook Time: 30-35 minutes
Note: I always use whole food ingredients ( but the recipes will work with regular sugar and GF flour)
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Ingredients: 
2 cups of pumpkin puree or ( 1 can of pumpkin )
1/2 cup of coconut sugar ( get in the health food store- it looks and acts like brown sugar but is lower in carbs and higher in fiber  and more nutritious)
4 large eggs, beaten
2 Tablespoons coconut flour ( or any gluten free flour)
2 Tablespoons coconut or almond milk ( Add if using coconut flour which needs extra liquid, omit for reg GF flour)
1/8 teaspoon salt
1 teaspoon of pumpkin pie spice ( or if you don't have any make your own  - easy pumpkin pie spice mix  )
Optional: Add plenty of chocolate chips if you must! ( I did)

Directions
Preheat oven to 350 
In a medium bowl, (using a large spoon), cream the pumpkin and coconut sugar until smooth. Add the beaten eggs, almond milk or coconut milk and mix well. Then add the spices and coconut flour. Mix well, smashing any lumps that form if you are using the coconut flour..
Line a brownie pan with parchment paper and pour in batter. Bake for about 30-40 minutes until set , but not overdone,. Cool on wire racks. Cut into bars.

     

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. All recipes on my blog are gluten free. I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon. For a quick overview of my recipes, go to Bloglovin' ( see my icons at the top right corner of my blog) 

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Gluten Free Pumpkin Pie with Grain Free Crust

Pumpkin Pie seems to be everyone's favorite pie, especially this time of the year! This easy to make gluten-free pumpkin pie is delicious.

I have been experimenting with simple crusts that are grain free.This crust is made from almonds and does not have to be rolled. I'm no fancy baker, so I was delighted with the easy simple recipe.

The pumpkin pie recipe has two steps: 

• the grain free/gluten free/ dairy free crust   
• the golden pumpkin filling ( DF GF too) 

Make The Crust First

Preheat oven to 375 degrees

 

Ingredients for the Crust: 
1 and 1/4 cups of raw almonds
1/2 coconut sugar ( available in health food stores) it looks and acts like brown sugar but healthier
2 Tablespoons of coconut oil or butter.
 

Crust Directions:
Use a food processor with the metal blade. Place the almonds and coconut oil in the food processor   Turn it on and as it is chopping, add coconut sugar slowly from the chute. Process on an off until the nuts become chopped small and the oil and coconut sugar begin to bind somewhat. Turn off the food processor and press the mixture into the base of a 9 inch pan and set aside.

Ingredients for The Filling:
 1 15ounce can of organic pumpkin puree
1 and half cups of full fat coconut milk or organic half and half
2 large eggs, beaten
1/2 - 3/4 cup of coconut sugar 
1 teaspoon of cinnamon+ 1/4 teaspoon dry ground ginger OR
use 1 teaspoon of pumpkin pie spice mix (or make your own pumpkin pie spice mix )
1/8 teaspoon of sea salt
optional: 1/8 teaspoon cardamom** my favorite!! (only if you like cardamom)

Directions for The Filling 
Using a large spoon, mix all filling ingredients in a medium sized bowl until smooth.
Pour the filling on top of the pie crust.
Place in preheated oven for 45 minutes

In just 45 minutes you will be eating a homemade delicious pumpkin pie with a dab of whipped cream on top!

I was excited because everyone, even those who were not gluten free,  enjoyed this healthy delicious pumpkin pie!!!

Author: Judee Algazi
Prep Time: 20 minutes
Cook Time: 45 minutes at 375 degrees
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Place almonds, coconut sugar, and coconut oil in processor and process quickly until smooth enough to press into pie pan

Crust ingredients pressed into a 9 inch pie pan

Pumpkin filling poured on top of the crust

Pumpkin Pie Baked and Ready to serve --

My notes: 
This pie can be dairy-free/parve if you use coconut milk and coconut whipped cream in place of the dairy.

                                                                  ENJOY!

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Good Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you too. Come Back soon.

Author: Judee Algazi

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My favorite gluten free pumpkin recipes

It may still feel like summer, but it's officially fall and despite the warm temperatures I'm seeing pumpkins everywhere. What do I do when I see pumpkins? I think about all my wonderful seasonal pumpkin recipes. 

 

If you are in the pumpkin eating mood too, I'm sharing some of my favorite tried and true recipes. I like recipes that are health giving, easy, versatile and gluten free or grain free of course! Most of my recipes also meet Paleo standards.

Recipe #1

Kids of all ages love these pumpkin cakes. They are moist and delicious and provide a substantial amount of protein. And they are flourless, making them grain free. Pack one in a school lunchbag for a treat that is healthy and provides lots of real food nourishment.

These are fabulous- Pumpkin flourless cupcakes ( dairy free)  that look like muffins
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Recipe #2

It doesn't get easier than this pumpkin pie that is made in the blender! It's also grain free, vegan, healthy, and delicious. You can feel good when you know you are eating real food.

My blender pumpkin pie  is easy, creamy and delicious ( vegan) 

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Recipe # 3

If you like using coconut flour, you'll love this sliceable pumpkin loaf. Has a silky smooth texture and is filling.

coconut flour  pumpkin loaf  ( dairy free)

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Recipe #4
Enjoy the spices of pumpkin pie in this creamy vegan soup. It adds some versatility and nutrients to your meals and most family members will love it. Could this be your first fall soup ?

 If it gets a little chilly, make a soothing pumpkin soup  (vegan)

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Recipe #5
 What to do with your pumpkin seeds? 
I didn't have a picture for this one. 
Carve the pumpkin and then roast the seeds for a healthy delicious snack.  Simple Roasted Pumpkin Seeds 3 easy steps!





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Recipe # 6This tart makes a pretty presentation for company. It has a ginger snap crust and is easy to make. Chocolate and pumpkin go great together, so dig in to this dessert!pumpkin tart

Perfect for company - ginger snap crust and pumpkin filling. Delish!

    

All my recipes meet gluten free or grain free standards and many are dairy free and Paleo as well. 

There are still many pumpkin recipes that I'm experimenting with and posting later this season: So be on the lookout for them.

• pumpkin rice pudding, 
• stuffed pumpkin 
• pumpkin smoothies
• Pumpkin cookies
• Pumpkin Chili 
• There is no end to the variety of pumpkin recipes that can be made for the season. I'll be posting more pumpkin recipes soon. 

Although pumpkin itself is a bland vegetable, pumpkin spices are outrageous and create a sensational taste sensation in pumpkin recipes. In addition, you can substitute cooked and mashed butternut squash or cooked and mashed sweet potato for most of the pumpkin in the recipes recipes- just don't omit the wonderful spices!

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Judee 

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.  Judee

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