Category: Cookies

Ginger Cookies!

2/26/2019

I participate in a health group in my area every now and again, and every month I try to focus on one medicinal herb, what it does for your body, and how we can use it in our everyday food! So, this month's herb is GINGER, and these cookies are not your average ginger snaps!

Ginger is a great anti-bacterial herb, and you can use it in many ways! This is obviously ground ginger that we use in these cookies, but you can grate fresh ginger into your favorite chili recipe, or you can make ginger tea by boiling diced ginger in a pot for about 10 minutes and adding honey. Ginger tea is great for keeping colds and flu viruses away, and it works wonders for a natural remedy for strep throat!

These cookies are thick and chewy and VERY GINGERY! If you're looking for cookies with a kick, then these are for you! These cookies are also completely organic and refined sugar-free! They're sweetened with pure maple sugar, which means that they're sweetened with dried maple syrup which is filled with lots of minerals and nutrients!

Ginger Cookies!

Ingredients:
3 cups whole wheat pastry flour
2 Tbs. ground ginger
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup butter (room temperature)
1/2 cup palm shortening
3/4 cup organic maple sugar
1/4 cup molasses
2 eggs

Directions:

Preheat oven to 350°
Line baking sheet with silicon baking mat, or parchment paper. Set aside.
In a medium bowl, mix flour, ginger, baking soda, cinnamon, nutmeg, and salt until combined.
In the bowl of your stand mixer, cream the butter and shortening then add the maple sugar and molasses. Beat until light and fluffy.
Add in the eggs and stir until combined.
Add the dry ingredients into the wet ingredients in thirds, stirring well until combined in between each addition. The dough should hold together well and be soft.
Form half inch balls of dough and place on prepared baking sheet in rows of 3x4. Do not flatten your dough balls.
Bake on middle rack for 10-12 minutes or until they are set. (Do not over cook or they will be hard and crunchy.)

*Use organic ingredients when feasible.

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Australian Anzac Cookies

11/5/2018

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This recipe is actually a special recipe from the mind and heart of my dad! My dad served a mission for the Church of Jesus Christ of Latter Day Saints in Australia when he was younger, and he recently wanted to recreate this cookie that he had on his mission a lot. Needless to say, they were a huge success and our family loves these delicious creations now!

These cookies are made with whole wheat flour, coconut, and oatmeal. They're soft and chewy on the inside, and are the perfect treat to satisfy your sweet tooth! Not to mention they are organic, and refined sugar-free! Yum!

Australian Anzac Cookies

Ingredients:
1 cup flour
1 1/2 cup quick oats
1/2 cup golden Lakanto
1/2 tsp. salt
1/2 cup butter
1/4 cup raw honey
3 Tbs. water
1 Tbs. baking soda

Directions:

Preheat oven to 350°F Line cookie sheet with parchment paper of silicone baking mat.
Mix dry ingredients in a medium bowl (flour, oats, Lakanto, and salt).
Warm butter honey and water in a small saucepan and bring to a low boil, then add baking soda. Cook and stir until it foams.
Add wet mixture to dry mixture. Mix until well combined.
Roll dough into one inch balls (or smaller if desired) and place on cookie sheets.
Cook for 12 minutes or until golden brown.

*Use organic ingredients when feasible*

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Chewy Molasses Cookies

7/12/2018

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I've always LOVED ginger snaps! Except for the snapping part... So, I have always resorted to a chewier version of ginger snaps. These molasses cookies are soft, chewy, and full of flavor! I've found that getting the right texture in a cookie that is refined-sugar free can be incredibly difficult, and they often come out cakey and dry. The good news is that I've mastered the perfect cookie texture on these babies, and they are still refined sugar free!

For these cookies we used Lakanto Monkfruit sweetener: The vegan, non-GMO, zero calorie, zero after taste, and zero glycemic index sweetener! Lakanto comes from a fruit and fits all kinds of diets! Who says you have to stop satisfying your sweet tooth once you go refined sugar free!? 🤣😁😊👍

Chewy Molasses Cookies

Ingredients:
1 1/2 cups salted butter (softened to room temperature)
1 cup Lakanto Monkfruit Sweetner
1/3 cup raw honey
1/2 cup molassses
2 eggs
4 cups whole wheat flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. Redmond salt

Directions:

Preheat oven to 375°
In a medium bowl whisk together flour, soda, cinnamon, cloves, ginger, and salt. Set aside.
In a bowl with an electric mixer, beat together butter, Lakanto, and honey on medium speed until well combined and fluffy.
Mix in the eggs, one at a time.
Add the molasses and beat on medium speed until well combined. Scrape sides of bowl if need be.
Gradually add in the mixture of dry ingredients and mix until well combined.
Cover bowl with plastic wrap and refrigerate for 30-60 mins or until completely chilled. (If you do not chill your dough, it will be very difficult to roll dough into balls to bake, and your cookies will be much flatter and crunchier after they are baked.)
Roll the dough into small one inch balls. Fill small bowl with sufficient Lakanto sweetner and roll each ball in the sweetener until it is completely coated. Place cookies on a cookie sheet lined with parchment paper or silicone baking sheets one inch apart.
Bake for 9 minutes or until the cookies begin to slightly crack on top. (They will crack more when cooling.)
Remove from oven, let cool for a minute or two and then transfer cookies to wire wrack.

*Makes about 4 dozen cookies.

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Chocolate Chip Cookies!

6/11/2018

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I have just been beside myself lately! I've spent years wanting chocolate chip cookies again, but there's always been the small dilemma: Refined-sugar free chocolate chips with zero harmful additives don't exist! So for this recipe I got creative and used the chocolate recipe that I've posted prior to this post. You simply remove the pre-made chocolates from the fridge, chop them into medium sized chunks, and throw them in the batter the same way you you would regular chocolate chips! Easy! And much healthier! 😉

So without further ado, we present to you organic, refined-sugar free chocolate chip cookies! For all the health nuts out there who still want to enjoy a taste of their childhood every now and again. 😉💕😊

Chocolate Chip Cookies!

Ingredients:
2 cups whole *wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup salted butter, melted and slightly cooled
1/2 cup golden Lakanto Monkfruit sweetner
1/3 cup raw honey
1 Tbs. vanilla extract
1 egg
1 egg yolk
2 cups chopped homemade chocolates

*I used organic sprouted whole wheat flour, but any whole wheat flour will work the same
** Here at Chronically Beautiful we strive to keep all ingredients in our kitchen organic and free of any harmful additives in order for our food to be as clean and healthy as possible. I would highly encourage you as you shop for your ingredients to buy and use as many organic as you can!

Directions:

Preheat oven to 325° F Line two stainless steal cookie sheets (try and avoid aluminum pans as much as possible to avoid heavy metal contamination) with parchment paper or silicon baking sheets.
Sift together flour, baking soda, and salt. Set aside.
In a medium bowl, cream together butter and sweeteners until well blended. Beat in vanilla egg, and egg yolk until creamy.
Mix in the sifted ingredients until just blended.
Remove pre-made chocolates from the fridge and quickly chop into small chunks. Throw chopped chocolate in fridge for 5-10 minutes to avoid melted chocolate in the batter.
Add chocolate chips and gently fold into batter.
Spoon large dollops of dough onto cookies sheets.
Bake for 10-15 minutes or until cookies are light golden brown on top.
Let cool and enjoy! 😁