October 24, 2017

Gluten-Free Blueberry Tahini Cookies

Eat Menstrual Phase

Made these on a whim tonight because I “just felt like baking”. Usually, I have to recipe test baked goods pretty hard. Like, I have still yet to master gluten-free pancakes hard. (Let a girl know if you have a secret recipe) These cookies tonight though, they were so fluffy and delightful.

I love recipes like this that can be used for multiple different occasions. I could take these to a party or I could literally eat them for breakfast. They’re that nourishing! Also super easy to digest for all my GP friends out there, I got you.

Let’s talk about tahini really quick too. It’s one of the highest sources of calcium you can get. I just found this out tonight as well and I am super excited! Keep your eyes peeled for where it might pop-up next! Maybe salad dressing?

Anyway, I highly recommend this one right here. Do it!

Ingredients

  • 1/3 cup frozen organic wild blueberries
  • 1/2 coconut flour
  • 1/4 cup almond flour
  • 1/4 cup melted coconut oil
  • 1/4 cup organic maple syrup
  • 2 tbsp tahini
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 egg (or sub flax egg)
  • 1 tbsp ground flax + chia mix
  • 1/4 cup almond milk

 

Make it

Preheat over to 350F. In a large bowl, mix all ingredients together (except the blueberries!) until a thick dough texture forms. Fold in frozen blueberries (may also use fresh, the organic wild are just small and easy to fold). Roll into 1 inch balls, place on parchment-lined baking sheet, and lightly press down with hand. Bake for 15 minutes. Let cool for 5-10 minutes, enjoy!

Pro tip: dunk/ submerge in unsweetened vanilla almond milk. A fluffy dream. OR add to breakfast bowls with yogurt.

Nourishing with Intention

  • Blueberries – so. many. antioxidants.
  • Coconut flour – gluten-free, high in fiber + protein
  • Almond flour – gluten-free, high in fiber + protein
  • Coconut oil – source of healthy fat
  • Maple syrup – low glycemic index, antioxidants, easier on GI tract than sugar
  • Tahini – liver detoxification, calcium, high mineral content
  • Cinnamon – digestion boost / warms GI tract
  • Ginger – digestion boost / warms GI tract
  • Eggs – protein
  • Flax / Chia – easily digested fiber
  • Almond milk – dairy free, high in vitamin D + calcium

Swap

  • Egg for flax egg (1 tbsp ground flax set with 3 tbsp water) if vegan
  • Almond milk for any alternative milk
  • Omit maple syrup if too sweet

As always, questions and comments are welcome!

Nourish with intention, nourish Sankalpa.

SHARE

Related Posts
Featured
Mediterranean Orzo Salad
I'm not sure what it is about this summer, but I've been dying to go to Europe. I'm typing this while sitting beside my window, watching the rainfall, and daydreaming of soaking up some sun and dipping my feet in the Mediterranean Sea. While I may be stuck in the US for now, I'm bringing more foreign cuisine into my kitchen. This is one of my go-to dishes for summer parties, picnics, events, you name it. With less than ten ingredients and one step, that's right just one, I'm sure you'll be keeping this recipe in the books too. And it stays fresh for days in my gallon Stasher bag! My favorite part about this salad is how refreshing it is ...
READ MORE
Sweet Potato + Black Bean Burgers
Lately, I've been finding it difficult to find satisfying plant-based meals. Winter on the East Coast is hitting pretty dang hard and fresh vegetables have been hard to come by. So, I've been playing around in the kitchen with a lot of roots, beans, and grains. I've also found that prepping and freezing meals is game-changing this time of year. Insert these sweet potato black bean burgers! I have been seriously loving storing these babies in my half-gallon Stasher bag and freezing them. If you don't plan on eating any of these right away, it's easiest to layer them on parchment paper and slide them in the bag. That way, they don't stick to ...
READ MORE
Thai Crunch Salad
Everyone who's traveling this Summer raise your hand! Sitting with your hand down and a slight pout on your face? I'm with you. This is probably the first Summer in years I don't have any big plans. So to balance it out, I'm bringing some foreign cuisine into my kitchen. During these hot days, I've been craving fresh, raw veggies. This Thai-fusion salad has been on repeat in my house! It's packed with greens, veggies, and the tastiest peanut dressing. Personally, I like using crunchy peanut butter for an extra texture. It's super easy to prep to take on the go, whether you're enjoying it in the office or at the park. Makes 2 servings ...
READ MORE