Cookies and Bars

Gluten-Free Gingerbread Cookies

• ½ cup chopped dates                                                    SCD Recipe
• 1/4 cup coconut oil
• 2/3 cup black-strap molasses
• 2 drops ginger essential oil
• 3 cups gluten-free flour
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon, sprinkled
• 1 drop clove bud essential oil
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt

1. Preheat oven to 350 degrees F.
2. Cover 2 baking sheets with parchment paper.
3. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
4. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough-like.
5. Chill dough for at least 20 minutes.
6. Flour your counter or work space, then roll out the dough until approx 1/4″ thick.
7. Cut shapes with cookie cutters or squares with a knife.
8. Bake for 12-14 minutes.

BLACK BEAN BROWNIES

Preheat oven to 350 degrees.

• 1 (15 oz) can black beans, drained and rinsed
• 2 large eggs
• 1/4 cup cocoa powder
• 2/3 cup honey
• 1/3 cup coconut oil
• pinch of salt
• 1/2 tsp baking powder
• 4 drops peppermint essential oil
• 3/4 cup chocolate chips, divided                  SCD Recipe

Blend all ingredients, except for chocolate chips, in blender until smooth. Stir in ½ cup of the chocolate chips. Pour into greased 8x8 pan and top with ¼ cup chocolate chips.
Bake 30-35 minutes.

Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup honey
• 1 teaspoon baking soda
• 1 egg
• 1 cup sifted coconut flour                                                    SCD Recipe

Preheat oven to 350 degrees.

Mix peanut butter and honey. Add the egg and baking soda. Mix in 1/4 cup coconut flour at a time till well blended.

Scoop onto baking sheet lined with parchment paper.
Bake for 10 minutes.     Makes 30 cookies.     102 calories per cookie