Healthy with Jodi

Sugar Cookies

    Vegan, Gluten Free
    Happily Serves 24


    1/2 Cup Vegan butter or butter
    2/3 Cup Monk Fruit
    1 tsp Vanilla extract
    3 Tbsp Chickpea brine or flax egg, or 1 egg
    3/4 tsp baking powder
    1/4 tsp Himalayan Sea salt
    1 2/3 Cups gluten free flour
    2/3 Cup Almond flour
    1/3 Cup Arrowroot
    1 TBSP Almond or nut milk

    FROSTING (optional)
    1/2 Cup vegan butter
    1 1/2 – 2 cups sifted powdered sugar
    1/4 tsp vanilla extract
    1-2 TBSP Almond or nut milk

    Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
    Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
    Add monk fruit and mix on medium speed until fluffy
    Then add chickpea brine (or other egg substitute) and vanilla and mix again.
    Add baking powder and sea salt and blend well
    Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
    Add almond milk and stir.

    The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

    Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
    Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

    Let the dough rest at room temperature for 30 minutes before scooping and baking

    Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
    Cool on baking sheet for 10 minutes.

    To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
    Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
    Continue adding powdered sugar until you have spreadable frosting.

    Let the dough rest at room temperature for 30 minutes before scooping and baking.

    Pumpkin Pie Fudge

      Pumpkin Pie Fudge

      Gluten Free, Vegan, Paleo

      Happily serves 8-10

      All Organic Ingredients:

      2 Cups  pitted and soaked Dates

      ½ C Nut Butter

      1 ½ C Almond Flour

      1/2 C Pumpkin (fresh or canned)

      6 TBSP Coconut flour

      2 tsp Pumpkin pie spice or Allspice

      Sea Salt to taste

      Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

      Optional to top with some coarse sea salt. 

      Freeze for one hour before serving.

      More Pumpkin Recipes

      Jodi’s Sweet Potato Brownies

        Jodi’s Sweet Potato Brownies

        Grain Free, Paleo, GF, Dairy free
        Happily serves 12


        2 medium Sweet Potatoes
        14 Medjool Dates
        1 1/2 Cups Quinoa or Almond Flour
        4 TBSP Raw CACAO Powder
        3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
        Pinch of sea salt

        Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
        The smaller the pieces, the faster it will cook.

        Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
        Mix all other ingredients in a bowl, then add cream mixture. Stir well.
        Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
        Allow to cool 10 mins for the brownies to gel together, very important step!!

        Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.