Here are 45 Healthy Zucchini Recipes that are easy to follow, use simple ingredients and are packed with flavor! Enjoy your zucchini year round whether it’s the main dish, a side dish, or even a baked dessert. There is something for everyone!

Why You’ll Love These Healthy Zucchini Recipes

• Healthy and delicious are always two things I keep at the forefront of my recipes and these healthy zucchini recipes are no exception.
• Plenty of ideas on what to do with more than enough zucchini.
• Versatile recipes for a versatile vegetable, whether it be a main dish, a side dish or a healthy zucchini dessert. It could be vegetarian, gluten-free, dairy-free, refined sugar-free, or all of the above. It could be grilled, baked or spiralized into zoodles!
• Kid friendly recipes are in abundance in this collection of zucchini recipes. Find the ones your whole family will love and add them to your rotation. Adding more veggies to your kids’ meals and desserts is now even easier.
• Quick and easy is the name of the busy household game. Anything that works for a busy family, I have included in here. Perfect for easy weeknight zucchini dinners.
• Cook year round because despite it being a summer squash, zucchini can be found at your local grocery store any given month. So keep these healthy zucchini recipes handy when you’re looking for holiday side dishes and cozy baked goods.

Chicken Zucchini Recipes

Tex Mex Chicken and Zucchini Recipe

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minutes dinner.

Chicken Zucchini Tomato Recipe

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with fresh basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal. Buon appetito!

Chicken Zucchini Casserole

Low-carb Chicken Zucchini Casserole with layers of chicken, zucchini noodles and easy enchilada sauce. Lots of fiber, vegetables and protein.

Chicken and Corn

This garlic Chicken Zucchini and Corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Zucchini Noodles with Chicken

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Zucchini Dinner Recipes

Ground Turkey and Zucchini

This 30 minute healthy Ground Turkey and Zucchini Skillet is delicious low carb one pot dinner recipe that will become your family’s favourite! Minimum ingredients and effort with maximum flavour.

Zucchini Lasagna

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Pasta with Zucchini and Tomatoes

Pasta with zucchini, tomatoes, garlic and basil is 20 minute healthy dinner that is a summertime must have. Light and fresh, everyone will love this garden dinner!

Ground Turkey Zucchini Boats

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans is a 30 minute one pot easy and healthy Mexican rice with zucchini, brown rice, black beans, corn, diced tomatoes and spices

Tuna Zucchini Cakes

Tuna Zucchini Fritters for a 30 minute kid friendly healthy recipe with canned tuna, Parmesan cheese and a hefty dose of vegetables.

Pad Thai Zucchini Noodles

Pad Thai Zucchini Noodles recipe with zucchini pasta, healthy peanut sauce, shrimp or tofu and half amount of calories in under 20 minutes.

Crustless Zucchini Quiche

Melt in your mouth Zucchini Quiche without the crust. Tastes so good cold! Simple ingredients like eggs, zucchini and flour make it an easy quiche recipe to whip up any time life gives you zucchini.

Turkey Burger Recipe

Juicy and flavorful Turkey Burger recipe with 5 simple ingredients. And one secret ingredient (hint: it’s also called courgette!) holds turkey burgers together without the breadcrumbs.

Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

Korean Ground Beef and Rice Bowls

Served over fiber rich brown rice, your family will gobble up these Beef, Rice and Vegetable Bowls! Featuring lean ground beef, pepper, zucchini, eggplant and an Asian inspired sauce, these sweet and spicy bowls hit the spot.

Minestrone Soup

Hearty and filling Minestrone Soup is full of garden bounty including zucchini, green beans, carrots and kale! Simmered in a tomato broth this herb filled, aromatic soup will be a dinnertime winner.

Best Ever Vegetable Soup

A tasty way to get your veggies in! Loaded Vegetable Soup has zucchini, pepper , onion, corn, potatoes, carrots and celery that are simmered in a smoky tomato sauce that is mmmm, mmmm good!

Zucchini Side Dishes

Baked Parmesan Zucchini

Baked Parmesan Zucchini are a baked zucchini recipe that is not only healthy but big on flavor, yet still low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Baked Zucchini Fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Cheesy Cauliflower Rice and Zucchini

Cheesy Cauliflower Rice recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost. Easy, low carb and compliment just about any main dish.

Healthy Zucchini Casserole

Cheesy Healthy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. So much flavor from garlic, herbs and Parmesan cheese. So much yum in this baked zucchini recipe that is a healthy summertime favorite.

Zucchini Tomato Bake

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

Sauteed Zucchini

I could talk about this Sauteed Zucchini for days! Talking points would include how they take 5 minutes, how simple are the ingredients, how tasty it is and best of all how healthy they are. But don’t trust my words. Try for yourself!

Grilled Zucchini

Grilled Zucchini with garlic, olive oil, salt and pepper is our Ukrainian-Russian family recipe. We grill zucchini along with any meat all summer long.

Zucchini Potato Bake

This healthy Zucchini Potato Bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese and lots of flavour!

Mediterranean Zucchini Boats

Mediterranean Zucchini Boats recipe are crunchy oven roasted zucchini with feta cheese, fresh parsley and no breading.

Marinade for Grilled Vegetables

A summertime grilling favorite! The best balsamic Marinade for Grilled Vegetables includes grilled zucchini, bell pepper and red onion and then tosses them with a tangy balsamic vinaigrette and fresh parsley for a side dish that will disappear in a flash.

Dessert Zucchini Recipes

Healthy Zucchini Bread

Healthy Zucchini Bread with applesauce, whole wheat flour, cinnamon that is low sugar and low fat. Super delicious, easy and moist recipe.

Healthy Banana Zucchini Muffins

Healthy Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are moist, light and a delicious way to use your fresh summer zucchini! Naturally sweetened and naturally gluten free, these muffins are perfect for breakfast or snack.

Healthy Lemon Zucchini Bread

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or  snack. You may also love this healthy lemon poppy seed bread.

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

Healthy Zucchini Banana Bread

Healthy Zucchini Banana Bread is easy quick bread perfect for summer baking. Moistened and sweetened with fruit and veggies, it is a hybrid of two favorite breads with virtually no oil.

Almond Flour Zucchini Bread

A cake like bread that is gluten free and perfectly moist! This Almond Flour Zucchini Bread will be a hit with your family who will ask for it on repeat.

Healthy Zucchini Muffins

Healthy Zucchini Muffins with applesauce. Use whole wheat or spelt or even gluten free all purpose. Moist and fluffy and a hit not only during the summer but year round.

Healthy Zucchini Brownies

Zucchini Brownies are easy, fudgy and healthy. Kids will eat them up and not even realize they are eating a vegetable. Taste even better next day.

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

Tips for Cooking with Zucchini

• Types of zucchini: You can use green zucchini or yellow squash, large or small zucchini in these zucchini recipes interchangeably.
• Don’t overcook: Zucchini consists of over 90% water by weight. Follow the recipe and stop cooking squash when it’s still firm and might appear undercooked.
• Large garden zucchini: If the recipe is calling for a small-medium zucchini, cut a large zucchini in half. Slice it into 2-inch rounds on the angle.
• Freezing: Zucchini doesn’t freeze well because of the high water content. The only way I would recommend is to freeze cubed or grated zucchini and then use it in soups and baking later on.
• Cooking methods: When baking or grilling sliced rounds, you want to make sure they are cut thick enough in uniform sizes, to cook evenly and not become soggy.
• Zucchini skin: No need to peel zucchini, even when you’re baking with it. Zucchini skin is edible and easily digestible and comes with a lot of nutrients. Just make sure you wash it first!

Storing and Reheating Zucchini Recipes

The beauty of these zucchini recipes is they come with all of the information you could possibly need! Depending on the recipe, you will be given specific storage suggestions based on whatever it is.

Some will let you know to only store in the fridge for a couple of days, while others will let you know it can be made ahead for meal prep or freezes very well.

You will find instructions at the bottom of each recipe and when in doubt feel free to leave me a question in the comment section and I will get back to you with an answer.

More FAQs

I hope you enjoy these healthy zucchini recipes as much as I do! Let me know which ones you try by rating them in the comment section below.

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45 Healthy Zucchini Recipes: Tex Mex Chicken and Zucchini

One of our most popular healthy zucchini recipes! Chicken, zucchini, black beans and corn seasoned with fresh herbs under blanket of gooey cheese and cooked in one skillet.

Course Dinner

Cuisine Tex Mex

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 342kcal

Author Olena Osipov

Ingredients

• 1 lb boneless & skinless chicken breasts cut into 1″ chunks
• 2 large zucchini diced
• 3 bell peppers medium, chopped
• 1 onion medium, finely chopped
• 3 garlic cloves large, minced
• 1 cup corn fresh or frozen
• 14 oz can low sodium black beans drained & rinsed
• 14 oz low sodium diced tomatoes not drained
• 1 tbsp oil avocado or coconut
• 1 tbsp cumin divided
• 1 tsp taco seasoning store bought or homemade taco seasoning
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.
• Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.
• Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with Instant Pot quinoa or Instant Pot brown rice.

Video

Notes

• Store: Refrigerate in an airtight container for 3-4 days. Do not freeze.
• To Reheat: Simmer on low heat in covered skillet for 5 minutes. No additional water or oil is needed to reheat if you use a non-stick skillet.
• Do not over cook the zucchini. Zucchini is comprised of 95% water. The longer you cook zucchini, the more water it releases. Follow the recipe and cooking times and do NOT cook until the zucchini appears soft and cooked (or your dinner will be mushy).

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 712mg | Fiber: 6g | Sugar: 9g

The post 45 Healthy Zucchini Recipes appeared first on iFoodReal.com.

Other gluten free brownies we love is this oat flour brownies recipe and almond flour brownies recipe!

Black bean brownies have all the taste and sweetness you crave in a brownie but contain no refined sugar. Dates provide all the sweetness you need!

Black beans also have the perfect texture and color to replace flour making this black bean brownie recipe truly naturally gluten free.

No one will be able to tell they are made with beans. My kids call these brownies “beautiful”, they really do not have black bean flavor!

Not to mention, health benefits of black beans are vast! They are a source of fiber, protein, various nutrients and minerals.

Ingredients and Notes

You will need just 10 simple ingredients to make black bean brownies. Most of which are pantry staples and you probably have on hand right now.

• Black beans: Black beans are the basis of this brownie recipe. No substitutions, not even lentils. You can use canned black beans or dried beans. If you have any cooked black beans like Instant Pot black beans on hand, use about 1 1/2 cups to 1 3/4 cups.
• Medjool dates: Most grocery stores carry 2 types of dates, “regular” and Medjool. You have to buy Medjool variety. Their meaty and moist texture adds volume and fudgy texture to brownies. And fresh is best! As dates get older, they dry out and sugars start to crystalize on the outside.
• Eggs: I have not tried to make egg-free black bean brownies. What might work is 1/4 cup coconut oil. But you would have to cool brownies. I think when coconut oil cools off, it will solidify and hold brownies together.
• Coffee: Brewed coffee adds more depth to the chocolate flavor but you can skip it. It is not a crucial ingredient but if you have leftover morning coffee, save it and add to brownies.
• Cacao powder: You can use cocoa powder instead of cacao powder. It’s interchangeable in all chocolate recipes, the only difference is that health benefits of cacao powder are greater.
• Baking essentials: Pure vanilla extract, eggs, baking soda, applesauce (unsweetened is best) and salt.
• Chocolate chips: I use dark chocolate chips. You can use semi sweet chocolate chips, peanut butter chips or omit completely.

How to Make Black Bean Brownies

Black bean brownie recipe is so simple to make! Just blend, bake, and enjoy. Dirty one blender, not even another bowl. Here are a few recipe notes to make the process go smoothly.

Prep: I cannot stress enough that it is a must to line your 8 x 8 square baking dish with parchment paper and spray with cooking spray. Preheat your oven to 350 degrees F.

Blend ingredients: In the following order, add eggs, applesauce, black beans, cacao powder, coffee, vanilla, baking soda, salt and dates to a high speed blender or food processor.

Either kitchen appliance will work, but I should caution you that it is a struggle to fit all the ingredients into a mini food processor.

Black bean brownie batter doesn’t have to be perfectly smooth and can have small chunks of dried fruit or beans in it.

Add chocolate chips: Stir until well combined.

Bake: Pour batter into the baking pan and sprinkle with some more chocolate chips. Then bake black bean brownies for 30 minutes.

Cool: Let the brownies cool completely before slicing. These brownies taste great warm or cold and get even fudgier the next day. Try them with a scoop of vegan vanilla ice cream!

Tips and Variations

• Soak dates: If your dried fruit is too hard and you are having trouble blending it. Soak them for 10 minutes first in hot water, drain and then blend.
• Let brownies cool off almost completely before slicing: It’s worth repeating multiple times. I know it’s hard, but please have patience. Again, this is to ensure that bars do not fall apart.
• Line baking dish with parchment paper: It makes brownies easy to cut and remove, and ensures they do not fall apart. I love these parchment paper sheets.
• Do not use any other sweetener: Any dry sweetener like sugar, stevia or xylitol will not work in this black bean brownie recipe. The same goes for honey or maple syrup.
• Vegan black bean brownies: Someone in the comments skipped eggs and used flax eggs. Someone else said it didn’t work. You can also try 1/4 cup melted coconut oil instead and cool brownies completely in the fridge.
• Dairy free: As is, this recipe is dairy free, except the chocolate chips. Just use dairy-free chocolate chips and you are all set!
• Additions: Add chopped walnuts, pecans or hazelnuts to the batter. Top with fresh raspberries or sliced strawberries before baking. Also freeze-dried fruit will work well as an addition.

How to Store and Freeze Black Bean Brownies

Store: Keep black bean brownies in an airtight container in the fridge for up to 5 days. But I doubt they will last that long!

Freeze: Simply place brownies in an airtight container and freeze for up to 3 months. Thaw on a counter at room temperature for about 30 minutes.

I freeze cut up brownies right in Pyrex glass container I bake in. It comes with a plastic lid. Just lift a black bean brownie with a butter knife and defrost. Perfect!

FAQs

More Healthy Chocolate Dessert Recipes

• Healthy zucchini brownies
• Healthy pumpkin brownies
• Healthy chocolate cake
• Coconut oil fudge

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Black Bean Brownies Recipe

Black Bean Brownies Recipe that is flourless, fudgy and delicious. No one will ever guess these brownies are made with black beans!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 brownies

Calories 120kcal

Author Olena Osipov

Equipment

• Food processor
• Measuring tools
• Measuring cups
• Spatula
• Parchment paper

Ingredients

• 14 oz can low sodium black beans drained & rinsed
• 2 eggs large
• 1/2 cup applesauce unsweetened
• 10 Medjool dates pitted
• 2 tbsp brewed coffee optional
• 1 tsp pure vanilla extract
• 1/2 cup cacao powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup + 1/4 cup chocolate chips
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray.
• In a powerful blender or food processor add ingredients in the following order: eggs, applesauce, black beans, cacao powder, coffee, vanilla, baking soda, salt and dates; then process until smooth. Add 1/4 cup chocolate chips and stir to mix.
• Pour batter into baking dish, top with 1/4 cup chocolate chips and bake for 30 minutes.
• Remove from the oven and let brownies cool for 5 minutes. Transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
• Freeze: In an airtight container up to 3 months.
• Black beans: No substitutions, not even lentils. If you have homemade beans, use about 1 1/2 to 1 3/4 cups.
• Other dates: Best to use Medjool dates. I tried “regular” dates and didn’t love results but you can use them. Soak 15 dates in warm water for 15 mins and drain well.
• Line baking dish with parchment paper: It makes brownies easy to cut and remove, and ensures they do not fall apart.
• Let brownies cool off almost completely before slicing: I know it’s hard, but please have patience.

Nutrition

Serving: 1brownie | Calories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 118mg | Fiber: 3g | Sugar: 17g

The post Black Bean Brownies appeared first on iFoodReal.com.

What You Need to Know About Baking with Oat Flour

I have made these oat flour brownies three times in the past week, so know you are getting a foolproof recipe. When baking brownies with oat flour, there are two most important tips to remember – do not over bake them and let brownies cool completely.

Oat flour is naturally gluten-free but if you are cooking for someone with celiac disease be sure to buy oat flour labeled “certified gluten free”. Oats can get contaminated with gluten because they are processed on the same equipment as wheat.

Desserts made with oat flour have slight nutty taste but at same time taste just like regular white flour desserts. They tend to crumble more, so it is important to let your oat flour brownies to cool down completely.

As you can see in the photos, I did rush a bit and cut into brownies while they were still warm. They held up but crumbled a bit, which is fine if you serve a family. Otherwise, be patient and let brownies cool to firm up and become more fudgy.

Ingredients and Substitutions

To make these oat flour brownies you will need 10 simple ingredients. Fresh raspberries are completely optional but add nice flavor and pop of color. So pretty for Valentine’s Day.

• Oat flour: Oat flour is basically ground up quick oats or rolled oats. You can make your own flour at home using my oat flour recipe or just buy at any grocery store or online.
• Eggs: Photo shows 1 egg but in my experiments to perfect this brownie recipe I ended up using 2 large eggs. You could use flax eggs or chia eggs but brownies might be more crumbly and you have to let them cool longer, preferably in the fridge overnight.
• Coconut oil: Melted and not too hot so it doesn’t cook the eggs. Also melted butter will work. Avocado oil may work but I am not sure as it doesn’t solidify.
• Maple syrup: Use any liquid sweetener instead, like honey or agave nectar. No dry sugar please as batter will not work.
• Cacao powder: I like to use organic unsweetened cacao powder for its nutrients and minerals. Cocoa powder is OK too.
• Chocolate chips: I used dark chocolate chips. Semi-sweet chocolate chips, chopped chocolate bar or cacao nibs are acceptable substitutions.
• Pure vanilla extract: Helps to bring out the chocolate flavor.
• Salt: Sea salt or himalayan pink salt are the best.
• Baking soda: Just a tiny bit to help brownie batter to rise just a tad. You do not want to end up with cakey brownies, so don’t use baking powder.
• Raspberries (optional): Entirely optional ingredient. Looks pretty and adds flavor. Use sliced fresh strawberries instead.

How to Make Oat Flour Brownies

Here is a quick step by step overview how to make oat flour brownies. Full recipe card is located below. Just remember 2 things – do not over bake the brownies and let them cool completely.

• Whisk the liquid ingredients: In a large mixing bowl, whisk the eggs, maple syrup and melted coconut oil. When you melt the oil in a microwave or on the stove, make sure not to make it too hot so it doesn’t “cook” the eggs.
• Add dry ingredients: Then whisk in cacao powder, vanilla, baking soda and salt until no lumps are left. Stir in the oat flour and then fold in the chocolate chips. You should end up with quite thick oat flour brownie batter.
• Bake the brownies: Spread the batter in a square 8 by 8 inch baking dish sprayed with cooking spray. If you wish, top with raspberries and extra chocolate chips. Bake brownies for 16-20 minutes, depending on the oven. You should remove them as soon as toothpick inserted in the edges comes out clean but still with some crumb when inserted in the center.
• Let them cool completely: Remove oat flour brownies from the oven and let them cool on a wire rack completely, for about 2 hours or longer, depending on your kitchen’s temperature.

Tips for Best Results and Variations

In the past week, I have tested this oatmeal brownies recipe 3 times. So here are my top tips for the best fudgy brownies results.

• Do not overbake: To avoid cakey brownies and to end up with rather fudgy brownies, remove them from the oven while toothpick inserted in the center comes out a bit wet and with crumbs stuck to it.
• Let them cool: To ensure your brownies stay together and not crumble when slicing, be sure to let them cool completely. In the photo, I rushed a bit, which is fine when serving a family, but for guests and transporting – let them cool completely!
• Double the recipe: You can double this healthy brownies recipe and bake in a large 9 by 13 inches pan. You may need to adjust the cooking time depending on what pan you use.
• Sweeter brownies: You can add extra few tablespoons of any dry sugar but not maple syrup. Just not to throw off the batter’s consistency.
• Toppings: Once brownies are baked and cooled serve them with a drizzle of peanut butter, any other nut butter, seed butter or caramel. Top with a dollop of ice cream or jam.

How to Store and Freeze Brownies

Store: If it is hot and moist outside, keep oat flour brownies covered in a cool dry place for a few days. Otherwise, store leftovers in an airtight container.

Freeze: Past day 3, I like to freeze brownies on a baking tray not touching each other until solid. Then transfer them to a freezer safe bag or airtight container and freeze for up to 3 months. 

FAQs

More Brownie Recipes to Try

• Black bean brownies
• Almond flour brownies
• Zucchini brownies
• Pumpkin brownies

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Oat Flour Brownies Recipe

Gluten-free Oat Flour Brownies are rich and fudgy with chunks of raspberries and chocolate chips in every bite! So easy to make too!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 16 minutes minutes

Total Time 24 minutes minutes

Servings 9 brownies

Calories 280kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools
• Measuring cups
• Baking dish

Ingredients

• 1/2 cup coconut oil melted
• 1/2 cup maple syrup
• 2 large eggs
• 1/2 cup cacao powder
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 3/4 cup + 2 tablespoons oat flour
• 1/2 cup chocolate chips more on top if you wish
• 1/2 cup fresh raspberries optional
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray 8 x 8 baking dish with cooking spray. Set aside.
• In a large bowl, add melted coconut oil, maple syrup, eggs and whisk well. Then add cacao powder, vanilla extract, salt, baking soda and whisk very well.
• Add oat flour and mix with spatula, then fold in chocolate chips. Transfer batter into the prepared baking dish and level with a spatula. Top with raspberries and more chocolate chips, if you wish.
• Bake for 16-20 minutes or until toothpick inserted in the edges comes out dry and in the middle still wet with a bit of a crumb.
• Remove from the oven and let cool for 2 hours. You can enjoy oat flour brownies now or refrigerate for another 2 hours for more fudgy brownies. Cut into 9 squares.

Notes

• Store: Covered in a cool dry place for a few days.
• Freeze: I like to freeze the brownies on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months. 
• Butter: Or ghee may also work. Try a dairy-free butter alternative if preferred.
• Do not overbake: To avoid cakey brownies and to end up with rather fudgy brownies, remove them from the oven while toothpick inserted in the center comes out a bit wet and with crumbs stuck to it.
• Let them cool: To ensure your brownies stay together and not crumble when slicing, be sure to let them cool completely.

Nutrition

Serving: 1brownie | Calories: 280kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 111mg | Fiber: 3g | Sugar: 15g

The post Oat Flour Brownies appeared first on iFoodReal.com.

During holidays, we also love to make almond flour thumbprint cookies and almond flour shortbread cookies.

Healthy sugar cookies do not depart from everything we love about a classic sugar cookie. A buttery, melt-in-your-mouth texture, a sweet crunch, and a surface area perfect for all kinds of decorating!

These almond flour sugar cookies are so easy to make and they’re the perfect holiday treat for any dessert tray.

The kids will love getting involved and what a great beginner recipe for those looking for simple recipes to add to their holiday baking list.

Why You Will Love This Recipe

• Taste: Tweaking the recipe from classic sugar cookies to a healthier version does not affect its delicious flavor at all!
• Texture: Crispy, buttery, and melt-in-your-mouth cookies are everything we want in a sugar cookie.
• Simple: This easy healthy sugar cookie recipe is made even easier by using just a few simple ingredients.
• Freezer friendly: These cookies will keep frozen for months!
• Travel friendly: Who doesn’t love getting a surprise box of cookies? These make great gifts.

Ingredients You Will Need

To make healthy sugar cookies, you will need 6 simple ingredients.

• Flours: I use almond flour for this recipe. It’s gluten free, not as coarse and dark as an almond meal, and light enough to give it a lovely flavour. You will also need all-purpose flour or coconut flour for dusting before rolling. Almond flour does not work for dusting; if you need gluten free be sure to use coconut flour.

• Baking soda: Adds a nice light and airy texture to the cookie. Helping it to rise to avoid a dense cookie.
• Butter: Softened butter to give the cookies that melt in your mouth butter appeal.
• Sweetener: You can use organic cane sugar or monk fruit extract. Both are great at putting the “sugar” in sugar cookies, without actually using refined sugar.
• Eggs: Needed to bind the cookie dough together so the cookies don’t crumble and fall apart.
• Vanilla: Pure vanilla extract adds delicious flavour, as it usually does in many baking recipes!

How to Make Healthy Sugar Cookies

Before you begin making healthy sugar cookies, bring eggs and butter to room temperature.

Having all ingredients at the same temperature makes for even baking, but the softened butter will also be easier to blend into a creamy mixture.

• Grab 2 large bowls. In the first, whisk almond flour and baking soda until lump free and smooth. And in the other bowl, beat butter and sugar with an electric mixer until combined and creamy.
• Add eggs and vanilla to the butter and sugar mixture. Be careful not to over mix.
• Fold in dry ingredients to the wet with a spatula and mix until a ball of dough forms. The cookie dough will be on the wetter side, no need to add more flour.

• Chill the dough. Divide the cookie dough into two balls. Wrap each in plastic wrap and flatten it into disks. Chill in the fridge for 2 hours or the freezer for 1 hour.
• Preheat the oven to 350 degrees F and prepare two large baking sheets with either unbleached parchment paper or silicone baking mats. Both are great as non-stick surfaces. Set those aside for now.
• Roll out the dough. Remove the dough and take off the plastic wrap. Dust rolling pin with flour and roll out the dough to about 1/3” thick. This cookie dough is a bit delicate so we want it to be a bit thicker and sturdier.

• Cut out cookies: Using your favorite cookie cutters cut out as many cookies as you can and transfer them to the cookie sheet. These cookies will spread a bit, so be sure to leave about 2” of space in between each one. Combine the scraps, roll out again and continue cutting out cookies until you’ve run out of dough. Repeat with the second disk of dough.
• Bake the cookies: Place cookies in the preheated oven for 12 minutes. You want to remove them before any browning starts to happen. Almond flour sugar cookies should have no more than a slight golden edge, and even that is too much for some people! Don’t stray too far, keep an eye on them.
• Remove and cool: Allow them to start cooling on the cookie tray for 15 minutes and then they can be moved to a wire rack to cool off completely.

How to Decorate Almond Flour Sugar Cookies

• Combine powdered sugar and cold water: Stir together until there are no lumps.
• Pour mixture into a piping bag if you’re fancy, or a Ziploc or any sandwich-size resealable bag if you’re like me. Push contents of the bag to one corner.
• Cut the corner: Make a small snip in one corner of the bag and push the icing through. Start small! It’s impossible to make a hole smaller, so start with a small snip and work your way up if needed.
• Start with an outline first and then fill in the centre using a spatula to spread it around if necessary.
• Add sprinkles, while the icing is still wet.
• Set it aside to dry completely. This will take a couple of hours. Do not stack until then!

Variations

• Sugar free sugar cookies: Replace with a dry sugar substitutes like erythritol or monk fruit sweetener.
• Sugar free icing: Use the powdered version of either erythritol or monk fruit extract for icing. It’s amazing!
• Other icing: Try healthy buttercream frosting or even chocolate icing, instead.
• Use for all holidays: These healthy sugar cookies are great and obviously festive for the holiday season, but they can be used for any occasion! Choose cookie cutter shapes that suit your needs, and the sprinkles to match.

Tips for Best Results

• Avoid using almond meal: As similar as it is to almond flour, it’s different enough. Almond flour is made from blanched almonds which creates a lighter, fluffier flour.
• Measure your flour correctly: Do this by using a spoon to scoop out the flour from its original container into the measuring cup. Once you’ve spooned out your flour into the measuring cup, you’ll notice it’s probably piled high (or at least not level). Use the back of a knife, and scrape off the excess.
• Don’t forget, soft butter is not melted butter: Melted butter will create a crispy flatter cookie. As well, if you measure out the butter as melted butter, you’ll be using a different amount of butter than what is needed.
• To soften butter quickly: One of my favorite tricks is to use a tall glass or mason jar, fill it with water, and microwave the water until it’s hot. While it’s in the microwave, I will unwrap the stick of butter and stand it up vertically on a small plate. I then take the cup of water out of the microwave, dump the water (careful, it’s hot) and place the empty glass write overtop of the butter. So now I’ve got a plate, a stick of butter, and a glass on top. I then transfer my setup into the microwave but don’t turn it on. Let it sit there for 10 minutes and voila, soft butter.
• Chill time: Do not skip this step, it is important for the cookies not to spread too thin.
• Gentle mixing: Over beating your wet ingredients will cause the butter to possibly separate and no longer be smooth and creamy.
• Fragile dough: Using a spatula to remove the cookie dough from the surface to transfer it to the baking sheet is sometimes helpful. This dough is delicate and soft, so a spatula can help to avoid ruining the shape of the dough.
• Avoid over baking: Almond flour sugar cookies can quickly taste burnt if they cross the line from lightly golden to golden brown, which they can do quite easily. Just keep an eye on them.
• Make sure your healthy treats are completely cooled before you start to add the icing: If not, the icing will thin out to a runny glaze from the heat.

How to Store Cookies

• To store: Once completely cooled, healthier sugar cookies can stay at room temperature in an airtight container for up to 1 week.
• To freeze: Transfer cookies to a freezer friendly bag or container. Separate layers with parchment paper and keep frozen for up to 6 months.

Shipping

Shipping: Gift a few to friends and family wrapped in a plastic bag with ties. To ship, I would let the cookie sit for 1 day first to really set for the sake of traveling.

Then, wrap 2 cookies back to back (bottoms to each other) with plastic wrap, place in an airtight container where they don’t tumble around much, with a slice of bread, and ship! I wouldn’t ship anywhere that takes longer than 5 days max. Just in case!

FAQs

More Healthy Cookie Recipes to Try

• Healthy gingersnap cookies
• Healthy oatmeal cranberry cookies
• Almond flour snowball cookies
• Oat flour christmas monster cookies
• Almond flour snickerdoodles

Be sure to let me know how much you love these and my other healthy Christmas cookies!

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Healthy Sugar Cookies

Add these Healthy Sugar Cookies to your Christmas cookies wish list this year! Incredibly light, buttery, and classically delicious, these almond flour sugar cookies is the perfect cookie to decorate as desired.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 42 minutes minutes

Servings 31 cookies

Calories 159kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper
• Glass bowls
• Measuring cups
• Measuring tools

Ingredients

• 4 cups almond flour
• 1 tbsp baking soda
• 3/4 cup butter softened
• 3/4 cup cane sugar or erythritol (monk fruit extract)
• 2 large eggs room temperature
• 1/2 tbsp pure vanilla extract
• All-purpose flour or coconut flour for dusting and rolling

Icing and sprinkles (optional)

• 1 cup icing sugar
• 2 tbsp cold water
• Sprinkles of choice

US Customary – Metric

Instructions

• In a large bowl, add almond flour and baking soda. Whisk until no lumps and set aside.
• In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
• Add eggs and vanilla extract. Beat until combined well (don't overbeat to prevent butter separation).
• Add flour mixture and stir with spatula until a ball of dough forms. Dough will be on a wet side.
• Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and place in the refrigerator for 2 hours or in the freezer for 1 hour.
• Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
• Remove chilled dough from the fridge (or freezer) and unwrap. If very hard, let it warm up on the counter for 5 minutes. Dust the surface and rolling pin with all-purpose flour or coconut flour (see notes). You will need quite a bit as this dough is wet. Roll the dough 1/3 inch thick – a bit thicker than for regular cookies because this dough is delicate.
• Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving 2 inches in between. These cookies spread a bit. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
• Bake for 12 minutes. Remove them from the oven before visible browning and edges start to brown. You do not want that with sugar cookies – they should be of light color. Remove from the oven and let them cool off first on a baking tray for 15 minutes, then transfer onto a cooling rack to cool off completely.

To decorate cookies (optional)

• In a small bowl, add icing sugar and water; whisk until smooth and no lumps.
• Transfer to a sandwich size resealable bag, push to one corner, twist bag on top and cut a small hole at the tip.
• Decorate cookies as you wish by pushing icing through the hole. Pipe the outline of the shape of a cookie, fill in the middle and push around with small spatula or tip of piping bag to cover completely.
• To add sprinkles, place a few cookies while icing is still wet in a large bowl with edges, sprinkle with sprinkles, shake off excess and transfer onto flat surface to dry. You can transfer remaining sprinkles back into the bottle when done.
• Let icing dry and it will harden and set within a couple of hours. Do not stack them until then.

Video

Notes

• Store: Store in an airtight container for up to 1 week.
• Freeze: For up to 6 months.
• Flour substitutions? Unfortunately not with this recipe.
• What is softened butter? Do not confuse softened butter with melted butter.  Melted butter will not work in this recipe – baking is a science.
• Do not overbake cookies: Remove them from the oven before visible browning and edges start to brown. You do not want that with sugar cookies – they should be of light color.

Nutrition

Serving: 1cookie (with cane sugar) | Calories: 159kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 149mg | Fiber: 2g | Sugar: 9g

The post Healthy Sugar Cookies appeared first on iFoodReal.com.

The low carb, high protein, gluten free aspect of almond flour has opened up doors for people who enjoy their baked goods but can’t or don’t want to include traditional wheat flour in their diets.

Almond flour recipes is a great alternative for people who are looking for healthier ways to enjoy their favorite foods or are just looking to try something new.

So, let’s recap quickly how you can cook with almond flour and I also included 45 delicious recipes with almond flour that you can try. Gluten-free baking has never tasted so good!

What Is Almond Flour?

Almond flour is what is produced when you grind up blanched almonds. Blanched almonds are light colored almonds with their skins removed. They can be ground up as fine as regular flour or as coarse as cornmeal.

You want super-fine almond flour for most recipes using almond flour!

Almonds have become quite expensive which in turn means buying almond flour can also be costly. I found the cheapest option is buying 3 lbs bag of almond flour at Costco.

More and more people are making their own almond flour at home, which is not only budget-friendly but very convenient. I am one of them!

If you have a high-speed blender or food processor, here is a quick tutorial how to make homemade almond flour in 5 minutes.

What Is the Difference Between Almond Meal and Almond Flour?

Main difference between almond meal and almond flour is the type of nuts it is made of.

Almond meal is ground up whole almonds that haven’t been blanched. This means the outer skin hasn’t been removed from the almond before grinding.

Almond flour is made from blanched almonds. It is more soft, has fine and fluffy texture, and is lighter in color. Almond meal is denser with a grittier texture and has a slightly more nutty flavor.

If the recipe isn’t specific about it, you can usually use them interchangeably. The result you get will differ slightly depending on which you decide to use. If the recipe requires a lighter, softer result blanched almond flour is usually the way to go to achieve a right texture.

Cooking and Baking with Almond Flour

Baking with almond flour: Most important thing to know is that you cannot replace regular wheat flour with almond flour without making other changes to the recipe. Because there isn’t any gluten in almond flour, it will rise differently, needs different amount of liquids and more binding agents like eggs.

It is best to follow almond flour recipes as written! Unfortunately, there is no magic ratio for substitutions in all-purpose flour recipes. It is case by case situation because almond flour, and all gluten-free flours, is a very different flour.

You will need eggs: Again, because almond flour does not contain any gluten, you will need real eggs and more of them to help hold all ingredients together in all of almond flour baking recipes.

Flax egg or chia egg will not work, in most cases. However, when baking with almond flour egg replacements can be used in some quick breads and muffins.

Final results: The texture of almond flour baking is light, fluffy, and moist. The taste is lightly sweet and nutty.

Cooking with almond flour: Use almond flour or almond meal when making savory recipes. As a binding agent as a replacement for breadcrumbs in things like meatballs, meatloaf and hamburgers. Or as a breading for almond crusted chicken, healthy fried chicken and even this fish tacos recipe!

Almond Flour Benefits and Nutrition

What is healthy for one may not be the same for another. But overall, yes, there are definitely health benefits to choosing almond flour over traditional flour.

• Almond flour is a whole food: It’s unprocessed, especially if you make it yourself.
• It is low carb and nutrients dense: Almonds are low in carbohydrates and higher in protein, they contain fibre as well as vitamin E and good fats.
• Almond flour is naturally gluten free: This makes it a great alternative for people with celiac disease. When used with other complementary ingredients it can be paleo and whole30 friendly.

As per USDA, 1/4 cup of almond flour contains:

• Calories: 170
• Protein: 6 grams
• Fat: 15 grams
• Saturated fat: 1 gram
• Carbs: 6 grams
• Fiber: 2 grams
• Sugar: 1 gram
• Calcium: 66 milligrams
• Potassium: 190 milligrams
• Iron: 1 milligram
• Fatty acids: 1 gram

It’s never just one ingredient that makes or breaks a healthy diet, it’s your overall food choices. Sometimes starting with substituting just one ingredient at a time, can lead to massive changes to your overall well-being.

So, you are probably asking yourself “What can I make with almond flour?”. The following 45 almond flour recipes are a great place to start! Uses for this amazing flour are endless.

Almond Flour Brownies

These Almond Flour Brownies combine rich chocolatey flavor, a decadent, slightly fudgy center, and a crispy top while remaining naturally grain free and gluten free. All you need is just 9 simple ingredients and 10 minutes of prep.

Almond Flour Pancakes

These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. It is one of the most popular almond flour recipes on iFoodReal.

Lemon Poppy Seed Bread

Almond Flour Lemon Poppy Seed Bread is moist, light, and lemon-y! Topped with optional lemon glaze this is perfect for any spring brunch, snack or light dessert.

Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread is easy to make and loaded with fall flavors like pumpkin, cinnamon, and maple syrup. A delicious, moist, and totally guilt-free quick bread!

Almond Flour Zucchini Bread

Almond Flour Zucchini Bread with perfect texture, is incredibly delicious, moist and made with 4 basic ingredients. It tastes like cake and will become a hit and repeat among your family and friends!

Almond Flour Bread

Perfect for toast at breakfast or sandwiches at lunch, Almond Flour Bread is quick to make and requires ‘normal’ ingredients! Nutrient dense, low carb bread.

Almond Flour Yogurt Muffins

These Almond Flour Muffins are light and moist with a slightly nutty flavor from almond flour. This muffin has a slight lemon taste and makes a great breakfast option that is full of healthy fats and various nutrients.

Almond Flour Zucchini Muffins

When it comes to almond flour recipes you can make in summer months, these Almond Flour Zucchini Muffins are perfect for zucchini season or to enjoy year round! Take on the go for a snack or enjoy as a light breakfast, these muffins will be a new family favorite!

Almond Flour Lemon Poppy Seed Muffins

Light and fluffy, these Almond Flour Lemon Poppy Seed Muffins are delicious year round, but especially in the spring for Mother’s Day or Easter! Meal prep for breakfast or make ahead to include at weekend brunch for rave reviews.

Almond Flour Pumpkin Muffins

Pumpkin spice and everything nice is fitting for these Almond Flour Pumpkin Muffins! They are cozy, warming and perfect for a fall treat.

Almond Flour Blueberry Muffins

These fresh and fruity Almond Flour Blueberry Muffins are naturally gluten free, paleo, refined sugar-free, oil-free, and grain-free.

Birthday Cake

Almond Flour Birthday Cake is perfect for any celebration! Two layers of gluten free cake with a delicious buttercream frosting then topped with sprinkles will delight youngs kids and kids at heart alike at any age.

Carrot Cake Bars

Full of seasonal carrot flavor, these easy Carrot Cake Bars are topped with a decadent cream cheese frosting. They are sure to disappear at any spring holiday feast!

Almond Flour Pumpkin Cake

This Almond Flour Pumpkin Cake is the best version of a classic fall dessert. Topped with a luscious yogurt cream cheese frosting, it is moist, decadent, and packed with hidden nutrients!

Almond Flour Cinnamon Bread

Almond Flour Cinnamon Bread is melt in your mouth soft, guilt free bread with swirls of cinnamon sugar and irresistible streusel topping. One of must-make almond flour recipes in fall to make your kitchen smell amazing!

Lemon Zucchini Bread

Recipes with almond flour like this Lemon Zucchini Bread, make into family recipe binders! This bread is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and wholesome enough for breakfast or snack.

Almond Flour Banana Bread

Almond Flour Banana Bread is a moist, melt in your mouth loaf your entire family will love! Paleo, low sugar and gluten free. Your kids will go bananas for it! It is #1 out of all almond flour recipes here on iFoodReal.

Almond Flour Lemon Cookies

Perfect for spring, Almond Flour Lemon Cookies have delicate light lemon taste and are glazed with delicious lemon icing! Serve these for Easter, Mother’s Day or any spring brunch to delight your guests.

Almond Flour Peanut Butter Cookies

Minimal ingredients make these Almond Flour Peanut Butter Cookies a perfect option for a low sugar snack or dessert! Optionally, low carb, naturally sweetened and gluten free.

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles are super soft, full of cinnamon sugar and made with less sugar, butter and almond flour. Easy classic cookie recipe everyone will love!

Almond Flour Snowball Cookies

Mexican wedding cookies, Russian tea cookies and many other names are given to these buttery, nutty and powdered sugar coated cookies! Now healthier with almond flour and can even be sugar free. You may also want to check out all my Christmas cookies!

Almond Flour Cookie Dough

Edible Cookie Dough is only a few ingredients away! Almond flour, oat flour and chocolate chips combine for the most delicious cookie dough that you can eat with a spoon!

Almond Flour Shortbread Cookies

Simple ingredients make these Almond Flour Shortbread cookies a holiday favorite! Dip in chocolate or not, the make a festive additional to any holiday dessert platter.

Almond Flour Thumbprint Cookies

Low calories and low carb Almond Flour Thumbprint Cookies are made with only 6 ingredients including your favorite jam, jelly or custard. These festive cookies brighten up any cookie platter and are perfect for any grain free, gluten free holiday guest!

Almond Flour Pumpkin Bars

Almond Flour Pumpkin Bars with oatmeal, almond flour and chocolate chips. A delicious guilt free treat on a chilly fall day that the entire family will love!

Pecan Pie Bars

These Pecan Pie Bars are the perfect bite sized dessert for holiday season! Almond flour crust and a dairy free pecan filling make these irresistible.

Strawberry Oatmeal Bars

Juicy strawberries on top of a buttery almond flour crust make these Strawberry Oatmeal Bars a delicious low sugar dessert that could also double as a breakfast item!

Almond Flour Strawberry Muffins

Healthy Almond Flour Strawberry Muffins with a light, fluffy texture, and sweet summer flavor.

Almond Flour Banana Muffins

Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and wholesome enough for breakfast.

Kids love these almond flour muffins! Not to mention it’s one of the first almond flour recipes I ever created. And it’s still a top one among readers!

Skillet Cookie

WHOA, Almond Flour Skillet Cookie! A giant chocolate chip cookie in a cast iron skillet. It is chewy, soft and completely irresistible.A bit lighter than its counterparts, this easy almond flour cookie recipe will become your new weeknight dessert.

Oatmeal Cranberry Cookies

These Oatmeal Cranberry Cookies are soft, chewy, and loaded with bright red cranberries. Made in one bowl with a hint of cinnamon and orange, these no chill gluten free cookies are ready for the holidays!

Almond Flour Chocolate Chip Cookies

Almond Flour Cookies with chocolate chips that are chewy outside, soft inside and are made with simple ingredients. It is our family favorite cookie recipe ever!

Healthy Lemon Bars

Healthy Lemon Bars with a gluten free, almond flour crust! Paired with refined sugar free filling, this is a no guilt almond flour dessert you can feel good about!

Berry Trifle

Layers of almond flour cake, creamy topping and fresh berries! This Berry Trifle is summer perfection!

Almond Flour Sugar Cookies

Sugar Cookies perfect for holiday decorating! Get the whole family involved with these wholesome cut outs for Santa’s cookie tray!

Blueberry Breakfast Cake

Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious!

Crispy Almond Flour Waffles

Almond Flour Waffles Recipe that will exceed your expectations. Delicious waffles with super simple ingredients. See for yourself!

Almond Cake

Almond Cake made flourless with almond meal, refined sugar free with honey, and dairy free with whipped coconut cream. Light and tasty almond flour cake recipe with fresh fruit.

Almond Flour Chocolate Cake

No one can resist this fudgy decadent Almond Flour Chocolate Cake! Perfect for any holiday guest or whenever you are craving a gluten free cake.

Almond Flour Carrot Cake

No one can resist this beautiful gluten free Almond Flour Carrot Cake! Two layers of moist cake with a yogurt frosting, this is an elegant dessert for any holiday. It is one of the most popular almond flour recipes for Easter and Mother’s Day!

Instant Pot Peach Cobbler

Fresh Peach Cobbler in the Instant Pot is delicious and tastes of summer! Swap your favorite fruit for cobbler all year long.

Almond Flour Pizza Crust

A low carb wheat free crust that is made with better for your ingredients! Enjoy this Almond Flour Pizza Crust with your favorite pizza toppings for a delicious game day snack or dinner!

Almond Crusted Chicken

Almond Crusted Chicken Strips are baked instead of fried, and coated in ground almonds in place of breadcrumbs.

Healthy Fried Chicken

This Baked Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth immediately.

Fish Tacos Recipe

THE BEST Fish Tacos with spicy crispy battered fish, diced avocado, crunchy slaw and the best crema sauce. I promise, this fish taco recipe is better than any food truck!

More Delicious Recipes to Try

I hope you enjoyed this collection of our favorite almond flour recipes. Be sure to check out these round ups for more fresh ideas when in the kitchen:

• 45 healthy dinner ideas
• 52 healthy salad recipes
• 45 healthy breakfast ideas
• 45 healthy Instant Pot recipes
• 30 healthy zucchini recipes

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45 Almond Flour Recipes: Almond Flour Banana Muffins

One of my most popular recipes with almond flour! Almond Flour Banana Muffins are easy to make with just a blender and melt in your mouth delicious!

Course Breakfast or Snack

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 222kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 3 ripe bananas brown spots, large
• 3 eggs large
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 cups almond flour
• 1/4 cup dark chocolate chips
• cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Prepare a silicone muffin tin with cooking spray. Set aside.
• To a powerful food processor or blender, add bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt. Process until the mixture is smooth.
• Add almond flour. Process just long enough to combine the ingredients. Then, scrape the walls down and process again just enough to combine. Add in the chocolate chips, stirring with a spatula.
• Divide muffin batter into previously prepared muffin tin using an ice cream scoop. Bake for 30 minutes, or until golden brown and an inserted toothpick comes out clean. Remove from the oven and let the muffins cool for 20 minutes. Enjoy!

Video

Notes

• Store: Muffins should be stored in a cool dry place for up to 5 days.
• Freeze: Up to 3 months.
• Over ripened bananas are a must! If your batter is too thick, it means the bananas you used were not ripe enough. You also can’t substitute for any other fruit. 
• It has to be almond Flour. This recipe is tried and true when baking with almond flour. I do not recommend using any other flour. Some readers have used almond meal,  but I have not tried. 
• Whisk: If you don’t have a food processor or blender, some readers have reported good results by mixing the batter with a whisk. I haven’t tested this myself and I assume that the texture would not be quite the same. 
• Mini and jumbo muffins are possible, but baking times will differ. I recommend keeping a close eye on muffins and doing a toothpick test.
• Remember, baking is a science. For the best results, I strongly recommend following the recipe!

Nutrition

Serving: 1muffin | Calories: 222kcal | Carbohydrates: 15g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 194mg | Fiber: 4g | Sugar: 6g

The post 45 Best Almond Flour Recipes appeared first on iFoodReal.com.

Peanut butter cookies and cranberry oatmeal cookies are other favorite festive treats around here.

These Christmas monster cookies are my kid’s newest obsession and will quickly become part of your holiday baking tradition.

They are a bit naughty made with all the good stuff like butter, sugar, chocolate chips and red and green M&M’s. But it’s Christmas!

I recently came up with the best oat flour chocolate chip cookie recipe, so I just had to use an oat flour in this batch of cookies as well. Just because I think it goes so well with oats.

And maybe it makes them a bit better for you?! Which is an illusion, but at least they become gluten-free and kind of flourless. However, I sure do have a note below how you can use all-purpose flour. Have thought of everyone. Because it’s Christmas and everyone needs to enjoy a good cookie!

And these Christmas monster cookies are chewy and moist inside, with crispy edges outside, and just so festive and delicious!

It’s a great recipe for cookie exchange, perfect gift for your neighbors or just to enjoy on a snowy day.

Ingredients and Notes

To make holiday monster cookies, you will need 11 simple ingredients.

• Smooth peanut butter: For baking, I prefer to use smooth, creamy and unsalted peanut butter without additives, emulsifiers or sweeteners. Natural peanut butter or organic peanut butter is the best. Make sure ingredients list says only “peanuts”.
• Softened butter: Unsalted butter is the key not to make your Christmas monster cookies overly salted. If all you have is salted butter, skip salt then. I do not recommend to use coconut oil but if you do, possibly bake them for shorter amount of time and be ready for more crispy cookies. To soften the butter, leave it at room temperature for 3-4 hours.
• Sugar: I used cane sugar. Also brown sugar that has a hint of molasses would go well in this recipe and produce chewy cookies. Regular sugar works as well. Coconut sugar will result in a crispier cookie.
• Oats: You can use either quick oats or old-fashioned rolled oats. Both will have a very subtle texture in the cookies.
• Oat flour: My go-to brand is Quaker oat flour but any store-bought oat flour works. If you don’t have any on hand, you can quickly make it with oats by following my easy oat flour recipe. Or just substitute with 2/3 cup of all-purpose flour.
• Holiday M&M’s mix: Traditionally sold in grocery stores during holidays, it’s a mix of red and green M&M’s in a bag. If you can find it different color, use that one. Or just use regular M&M’s but of course it will look more like traditional monster cookie. Still delicious!
• White chocolate chips: White chocolate has a beautiful contrast with red and green chocolate candies. They also add creaminess and sweetness that goes so well with these christmas oatmeal cookies.
• Baking staples: Egg, pure vanilla extract, baking soda, salt.

How to Make Christmas Monster Cookies

Here is a quick overview in 6 simple steps how to make Christmas monster cookies with your kids. No chilling of dough is necessary and you dirty just one bowl. Amazing!

There is also full recipe card below. Let’s make them!

• Prep: First thing, let your butter soften at room temperature for about 3-4 hours. Don’t use melted butter or cold butter. Peanut butter can be straight from the fridge. Then preheat the oven to 350 degrees F.
• Cream butter, sugar and peanut butter: In a large bowl, add softened butter, peanut butter and sugar. Using an electric hand mixer, process until creamy. You can also use a stand mixer with a paddle attachment.
• Add egg, vanilla & dry ingredients: Add egg and vanilla extract, and cream for another 30 seconds. Note that egg can be cold. Then add oat flour, oats, baking powder and salt and beat with mixer until cookie dough forms.
• Add candies and chocolate chips: Now we can stir in with spatula chocolate chips and candies. Remember, these holiday monster cookies require no chilling of the dough, so we can get straight to baking.

• Make dough balls: I used medium size 1 oz cookie scoop and scooped a heaping amount. Each cookie dough ball weighed 1.5 ounces. You can make them bigger or smaller, up to you. After you place cookie dough balls on baking tray about 2 inches apart from each other, flatten them a bit.
• Bake: Bake cookies for 10 minutes and remove them while they appear underbaked. If you over bake, they will be too crispy once cooled. Unless you like nice crunch. Remove from the oven and let cool for 15 minutes, then transfer on a cooling rack to cool a bit more.

Tips for Best Results

This is a very easy and perfect christmas cookie recipe for novice bakers and baking with kids. Here are few tips for success because it is still baking. It needs precision.

• Quick softened butter: It’s best to use softened butter on a counter at room temperature for 3-4 hours. Cut cold butter into cubes to speed up softening. You can also quickly soften it in a microwave if you have a Soften mode. Or heat up in small time increments, just make sure not to melt it!
• Do not overbake: If you like soft and chewy cookies, remove from the oven while they still look pale. At first, cookies will be fragile but as they cool down, they will harden.
• All-purpose flour: Replace 1 cup of oat flour with 2/3 cup of regular flour or just weight 88 grams of wheat flour on kitchen scale for the most accurate measurements.
• Add more candies: To make sure chocolate chips and candies are protruding at the top and M&M cookies look pretty, stick extras on top of each cookie before baking. You can also add holiday sprinkles to the cookie dough.

How to Store and Make Ahead

Store: Store cookies in a cookie jar or in a container with a lid. They are a bit fragile, so lay them gently in a single layer on top of each other. You do not want to leave them in the open to dry out.

Do not refrigerate. Christmas monster cookies will last on a counter for up to 5 days but I can guarantee you they will be gone by then.

Freeze: You can freeze baked and cooled cookies an airtight container for up to three months.

Make ahead: You can also freeze cookie dough balls by placing them on a parchment lined cookie sheet, then freeze until solid and transfer frozen cookie dough balls into a freezer bag.

When ready to bake, let frozen cookie dough balls thaw on a baking sheet at room temperature, then flatten and bake. Do not bake frozen cookie dough, it will not flatten.

FAQs

More Christmas Cookie Recipes

• Shortbread cookies
• Gingersnap cookies
• Snowball cookies
• Thumbprint cookies

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Oat Flour Christmas Monster Cookies

Easy Christmas Monster Cookies made with peanut butter, oats, oat flour, holiday M&M's and white chocolate chips. These no chill holiday cookies are fun, chewy, and kids adore them!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 12 minutes minutes

Total Time 24 minutes minutes

Servings 20 cookies

Calories 212kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools
• Mixer
• Baking sheet
• Parchment paper
• Medium cookie scoop

Ingredients

• 1/2 cup unsalted butter softened at room temperature
• 1/2 cup peanut butter smooth and unsalted
• 1/2 cup cane sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup oat flour
• 1 1/4 cups rolled oats
• 3/4 cup red and green M&M's
• 1/2 cup white chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 2 cookie sheets with unbleached parchment paper. In a large bowl, add butter, peanut butter and sugar, then beat with an electric mixer until creamy. Add egg and vanilla extract, beat until combined.
• Add baking soda, salt, oat flour, oats and beat until cookie dough forms. Add candies and chocolate chips, and stir with a spatula.
• Scoop a heaping amount of dough with medium cookie scoop (my cookie dough balls weigh 1.5 oz) or a heaping tablespoon, and roll into balls. Place on prepared baking sheets 2-3 inches apart and flatten a bit. Cookies spread but not like regular ones.
• Bake for 10 minutes and remove while cookies appear underbaked, puffy and light in color. Let cookies cool on a baking sheet for 15 minutes before transferring onto a cooling rack to cool more.

Notes

• Store: Store in a container for up to 5 days.
• Freeze: Bake, cool cookies completely, place in a resealable plastic bag or container and freeze for up to 3 months. Thaw on a counter for a few hours.
• Butter: Softened butter means a dent appears when you touch it with a finger. To soften butter, just leave it at room temperature for 3-4 hours. To speed up softening, cut up in cubes. If you use salted butter, omit salt. I also do not recommend coconut oil because cookies will be cake-y.
• Sugar: I recommend white sugar. I tested coconut sugar and cookies were a bit more cakey but you can.
• All-purpose flour: Replace 1 cup of oat flour with 2/3 cup of regular flour or just weight 88 grams of wheat flour on kitchen scales for the most accurate measurements.

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 72mg | Fiber: 1g | Sugar: 14g

The post Oat Flour Christmas Monster Cookies appeared first on iFoodReal.com.

We also love these healthy gingersnaps and healthy sugar cookies. Also my whole wheat cinnamon rolls are always requested by kids for Christmas morning!

Simple and Healthy Christmas Cookies

These healthy gingerbread cookies taste like everyone’s favorite healthy Christmas cookies but are made with much less sugar than the original recipe.

The kids will never know they’re naturally sweetened, made with whole wheat flour and coconut oil!

Healthier soft gingerbread cookies are infused with the signature flavour of molasses and ginger and are the perfect vessel for topping with any decoration you like!

Keep it healthy with chopped nuts and seeds or go the traditional route with delicious icing.

Why You Will Love This Recipe

• Healthier: Using healthier ingredients means you can eat more of them, right?  
• Flavour: There’s no skimping on taste. These are amazing!
• Texture: Soft moist gingerbread cookies are great to sink your teeth into.
• Simple: There’s nothing complicated with this recipe that uses basic pantry staples.
• Festive: Similar to healthy gingerbread loaf which we also love, but these are so much cuter!

Ingredients You Will Need

Although the list might seem long, but you only need simple ingredients to make these healthy gingerbread cookies. I bet you have most of them on hand right now.

• Flour: You can use whole wheat flour or spelt flour which is less refined than regular flour. You will however need a bit of all-purpose flour which will help give the cookies structure.
• Spices: Ginger, cinnamon, nutmeg, and cloves combine to give these cookies that delicious signature spice flavour.
• Baking soda: This will help the cookies to rise and give them that soft moist consistency.
• Salt: Needed to bring out the flavours of all of the other ingredients and bring everything together.
• Butter: A much needed fat that will help get you those chewy cookies.
• Sweetener: Depending on how healthy you want your gingerbread men cookies, you can opt for regular granulated sugar or go the less refined route of using coconut sugar.
• Egg: Needed for binding, otherwise it would all fall apart!
• Molasses: If you can find molasses without sulfur, use that! This will give your cookies that deep flavour as well as the dark colour.

How to Make Gingerbread Cookies

This healthy gingerbread recipe is super easy because you have to chill the dough only for 30 minutes.

• Combine dry ingredients: In a large bowl, whisk together flour, spices, baking soda, and salt until there are no more lumps. Set the bowl aside.

How to Measure Flour Correctly

We know that baking is a science and because it is so precise making sure you measure your ingredients (especially flour) correctly is so important. It really can make or break a recipe, and even when it doesn’t, you can still tell the difference in texture when something wasn’t done quite right.

First off, spoon and level the flour. This means, instead of using your measuring cup and using it as a scoop to scoop up the amount of flour you need, you’ll use a spoon and drop a spoonful of flour at a time. This way, the flour is nice and light and not packed down.

When you scoop out the flour with the cup, you are packing in the flour leaving less room for air but also adding way more flour than you need. 

Second, leveling the flour means once you have enough flour to cover the entire cup and then some, using the back of the knife to scrape off any excess flour.

• Combine butter and sugar: In a separate bowl, beat butter and sugar together until creamy.
• Add egg and molasses: To the cream and sugar, beat in the egg and molasses until just combined. Do not overmix! Once the egg and molasses have been incorporated, stop beating. Overmixing can cause the butter to separate and no longer be creamy.

• Add dry ingredients to the wet ingredients: Pour in the dry ingredients to the wet ingredients and combine, using a spatula or wooden spoon, into a ball of dough. You may find using your hands after a while easier.
• Divide and chill the dough: Once you have formed a ball of dough and everything is well blended, divide the cookie dough in two and form into disks. Wrap in plastic wrap and chill for 30 minutes.

• Preheat the oven and prepare baking sheets: Set the oven to 350 degrees and line your baking sheet with unbleached parchment paper or a silicone baking sheet. Set aside until you’re ready to use it.
• Roll out the dough: Take the dough out of the fridge and allow it to sit at room temperature for 5 minutes. It will become much easier to work with. Remove the dough from the plastic and place it on a floured surface. Roll it out to a 1/4 inch thick.
• Cut out cookies: Using your favourite cookie cutters (Christmas gingerbread men or otherwise) start cutting out your shapes and transferring the cookies to the prepared baking sheet. Leave 1/2″ in between each one. They won’t spread much. Roll up the remaining dough into a ball, and roll it out again for more cutouts.
• Bake the cookies: Depending on whether you like your gingerbread cookies soft or crunchy, that will determine how long you bake them. 8 minutes for soft, 12 for crunchy.
• Remove and let cool: Take the cookies out of the oven and let them rest on the baking sheet for 15 minutes before placing them on a wire rack to cool completely.

Icing for Gingerbread Cookies

• To make easy icing sugar, all you need is icing sugar and water. Mix until smooth.
• Add icing to a Ziploc bag and push the icing to one corner. You can also use a piping bag if you’re fancy. Cut the corner tip ever so slightly.

• Decorate the cookies as you wish. Giving the little guys a border, maybe some buttons, perhaps a face. It’s up to you! They will harden and set within a couple of hours. Do not stack your healthy gingerbread cookies until they are all completely dry.

Optional Add-In’s and Variations

• Flour substitutions: You can use 3 cups of whole wheat pastry flour but I don’t recommend using all whole wheat flour. Your dough will end up hard and crumbly, which is why I use a combination. I also don’t recommend using gluten-free flour.
• Sugar-free: You can replace the sugar with erythritol or monk fruit extract in both the cookies and the icing but it has to be dry, not liquid. I have tried both and the cookies were amazing. To get the essence of a classic gingerbread cookie you will need to use molasses which is a sugar byproduct. So, sugar-free is a stretch.

• Coconut oil: You can use coconut oil if preferred, but keep in mind your cookies may end up crispier rather than soft. It becomes harder than butter when cooled.
• No liquid sweetener: Unfortunately maple syrup or honey won’t work for this recipe, no matter how delicious those flavours would be!

Tips for Best Results

• Do not confuse softened butter with melted butter. Soft butter is room temperature butter that is easily spreadable and will mix, cream, and blend easily. Melted butter will not work.
• How to soften butter: If you’ve forgotten to take it out in advance, grab a long glass (one that will fit an entire stick of butter) and fill the glass with water. Microwave it for 2 minutes. Place the stick of butter standing upright on a small plate. Dump the water from the glass and put the glass right overtop the butter. Transfer the plate, the butter, and the glass that’s covering it into the microwave (do not turn it on). Leave the entire thing in there for 10 minutes. Your butter will be soft at this point.
• Chilling the dough is a must! If you don’t, the cookies will spread too much.
• Keep a close watch. Overbaking them will result in burnt cookies. Remove them from the oven before visible browning.
• The best way to accurately measure sticky baking ingredients: Coat the measuring cup with a nonstick coating of either oil, butter, or cooking spray. I use Misto spray, the same one I use to spray anytime I need a nonstick coating. Use this method for maple syrup, honey, molasses and any other sticky liquid baking ingredients.

FAQs

Serving Recommendations

The holidays: Serve these cookies alongside some of your other favourites on a beautiful cookie tray. Bring them as part of a party platter or a treat for the host.

Dessert: Enjoy a batch at home with a hot cup of tea, coffee or hot chocolate to top off a meal.

Snack: Kids will love these whole wheat gingerbread cookies in their lunch box or the smell of them in the kitchen as they come home from school.

Share them: Friends, family, and neighbours will love receiving these whether in the mail or hand delivery!

Making Cookies in Advance

Make Ahead: You can make the dough in advance and freeze it rather than chill it. Form them into disks, and wrap tightly in plastic wrap followed by foil. Store in a freezer-friendly bag for up to 1 month and thaw when you’re ready to use the dough.

Store: Once cookies are completely cooled, transfer them to an airtight container and keep them at room temperature for up to 1 week.

Freeze: Once cooled, and the icing has solidified, transfer them to a freezer-friendly Ziploc or container. Separate the cookies with parchment paper. You can freeze them for up to 6 months.

More Holiday Cookies to Try

• Cranberry white chocolate chip cookies
• Healthy snowball cookies
• Gluten free snickerdoodles
• Almond flour thumbprint cookies
• Healthy shortbread cookies

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Healthy Gingerbread Cookies

These Healthy Gingerbread Cookies are soft, moist, and taste exactly like traditional gingerbread men but without all of the added sugar. Make ahead and freezer friendly, these delicious cookies are the perfect addition to your holiday baking list!

Course Dessert

Cuisine North American Ukrainian

Diet Low Fat

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Chilling Dough Time 30 minutes minutes

Total Time 1 hour hour 12 minutes minutes

Servings 34 cookies

Calories 87kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper
• Measuring tools

Ingredients

• 1 1/2 cups whole wheat or spelt flour
• 1 1/2 cups all-purpose flour more for dusting
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter softened to room temperature
• 1/2 cup cane or coconut sugar
• 1 large egg
• 1/2 cup unsulphured molasses

Icing

• 1/2 cup icing sugar
• 1 tbsp cold water

Instructions

• In a large bowl, add whole wheat flour, all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Whisk until no lumps and set aside.
• In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
• Add egg and molasses. Beat until combined well (don't overbeat to prevent butter separation).
• Add flour mixture, first stir with spatula and then mix with your hands until a ball of dough forms.
• Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
• Remove chilled dough from the fridge, let warm up on the counter for 5 minutes, and unwrap from plastic. Dust the surface and rolling pin with flour and roll the dough 1/4 inch thick. If dough is hard and crumbly, roll it out as best as you can, let warm up a few minutes and roll more until 1/4 inch thick.
• Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving just 1/2 inch in between. These cookies do not spread much. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
• Bake for 8 minutes for soft cookies and 12 minutes for crunchy cookies. Do not overbake as cookies will harden during resting. Remove from the oven and let gingerbread cookies first cool off on a baking tray for 15 minutes, then transfer onto a cooling rack to cool off completely.

To decorate cookies (optional)

• In a small bowl, add icing sugar and water; whisk until smooth and no lumps.
• Transfer to a sandwich size resealable bag, push to one corner, twist bag on top and cut a tiny hole at the tip. The smaller the better as you can always make the hole bigger but not smaller.
• Decorate cookies as you wish by pushing icing through the hole. Let icing dry and it will harden and set within a couple of hours. Do not stack them until then.

Video

Notes

• Make ahead: You can make the dough in advance and freeze it rather than chill it. Form them into disks, and wrap tightly in plastic wrap followed by foil. Store in a freezer-friendly bag for up to 1 month and thaw when you’re ready to use the dough.
• Store: Store baked cookies in an airtight container for up to 1 week.
• Freeze: Wrap cookies or store in airtight container for up to 6 months.
• Flour substitutions: You can use 3 cups of whole wheat pastry flour total. I do not recommend to use all whole wheat flour because the dough will be hard and crumbly. I also do not recommend to use any gluten free, coconut or almond flour because this recipe will not work.
• Can I make cookies sugar-free? Yes, you can replace sugar with erythritol or monk fruit extract (has to be only dry sweetener). And if making icing, you can use powdered erythritol or monk fruit. I have tried both and cookies turned out amazing. You have to use molasses though which are a sugar byproduct.
• What is softened butter? To soften butter, leave it on a counter at room temperature for 4 hours. It should be soft to the touch of your finger, then it creams better. Melted butter will not work in this recipe – baking is a science.
• Can I use coconut oil? Yes, I think so but cookies might be on a firmer side as cookies with coconut oil tend to harden more than with butter when cooled off.
• Can I use maple syrup or honey? Unfortunately no. You can’t replace sugar with liquid sweetener because dough consistency will be thrown off. Also molasses are a must for gingerbread cookies.

 

Nutrition

Serving: 1cookie | Calories: 87kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 83mg | Fiber: 1g | Sugar: 5g

The post Healthy Gingerbread Cookies appeared first on iFoodReal.com.

If you would like to try a different type of flour, try my healthy chocolate chip cookies with whole wheat flour or almond flour chocolate chip cookies.

There is nothing better than a warm cookie fresh out of the oven and these oat flour chocolate chip cookies are buttery, gooey, and oh so good!

If you have never baked with oat flour, you are in for a real treat! I recently started using it and am in love with the chewy texture of these delicious cookies! Plus they are both gluten free and nut free. You should also try these oat flour brownies.

Wholesome oat flour is a healthier option for baking as it’s higher in fiber and protein than white flour. If you love oatmeal cookies, you will love making these!

Whether you eat your oat flour cookies warm or dunked into a cold glass of milk, you will love this version of the classic.

Why You’ll Love This Recipe

• Quick and easy: You do not need to chill or refrigerate the cookie dough. Plus, out of all the gluten free flours, this one is so easy to work with.
• Classic flavor and texture: Soft and chewy with crisp edges and subtle oatmeal taste.
• Nut free: These oatmeal flour cookies do not contain any almond flour.
• Gluten free cookies: They are also gluten free when using certified gluten-free oat flour.
• Decadent: A crave worthy delicious cookie that is rich tasting with dark chocolate chips. Yum!

Ingredients and Notes

Oat flour chocolate chip cookies contain 8 simple ingredients and all the classic taste of traditional chocolate chip cookies.

• Unsalted butter: You will need room temperature butter. To soften butter, just leave it at room temperature for 3-4 hours. To speed up softening, cut it up in cubes. If you use salted butter, omit the salt called for in this recipe.
• Sugar: Cookies need sugar for those crisp edges. I prefer granulated cane sugar.
• Egg: One large egg is needed for binding ingredients. I have not tried to make vegan cookies, but you might be able to use an egg replacer.
• Pure vanilla extract: Gives these that classic cookie taste we love.
• Oat flour: This flour is made from ground up oats. While you can make homemade oat flour, I prefer store-bought oat flour just because it’s more convenient but twice more expensive. You will need 2 cups or 225 grams, which is super important. See below for more information.
• Baking soda: Gives the cookies a slight rise.
• Dark chocolate chips: These or dark chocolate chunks make these the best oat flour cookies recipe as it adds such rich taste and decadence!

Substitutions

• Butter: For dairy free cookies, try a dairy free butter, either Miyoko’s or Earth balance buttery sticks would be best. Coconut oil will result in crispier cookies with a cakey texture.
• Egg: You can either use one flax egg or substitute 1 egg for 1/4 cup applesauce plus an additional 1/4 cup oat flour. Warning, I have not tried!
• Sugar: Coconut sugar can be used but cookies will be more cake like in texture. Light brown sugar or brown sugar may work, but cookies will be darker in color. White sugar is perfect!
• Chocolate chips: While I love dark chocolate chips, you can use mini chocolate chips, milk chocolate chips, dairy free chocolate chips, white chocolate chips, or even butterscotch chips.
• Additions: Add chopped nuts like pecans, walnuts, or dried cranberries.

How to Make Oat Flour

You can make your own oat flour by grinding rolled oats in a high speed blender or food processor. You must sift homemade oat flour through a fine mesh strainer, then measure it on kitchen scale to ensure you have two cups of oat flour.

I have tested this recipe with unsifted homemade oat flour and they were just puddles of butter, sugar and chocolate chips.

Here is a quick tutorial how to make oat flour at home. It is actually twice cheaper than store-bought!

Homemade Oat Flour vs. Store Bought

Although oatmeal flour can be purchased or homemade, I prefer store-bought oat flour for baking recipes. For this recipe, I have used Quaker oat flour and Arrowhead oat flour.

Oat flour that is purchased will have a fine powder texture that can be hard to replicate at home. If you do try your hand at making it, as mentioned above be sure to strain it so you don’t have larger pieces which will change the amount of oat flour used.

How to Make Oat Flour Chocolate Chip Cookies

Chocolate chip cookies with oat flour do not require any chilling! Just make the dough, bake, cool, and enjoy.

1. Cream butter and sugar: In a large mixing bowl, add softened butter and sugar. Beat with an electric mixer on medium speed until creamy. Next, add egg and vanilla extract, and continue to beat until combined. You can also do so in a bowl of stand mixer with paddle attachment.
2. Add dry ingredients: Add baking soda, salt, and oat flour then beat until your cookie dough forms. Fold in 1/2 cup chocolate chips.
3. Scoop dough and bake: Using medium 1 ounce (2 tablespoons) cookie scoop, roll oat flour cookie dough into balls, and place on prepared baking sheets 2-3 inches apart as cookies do spread. Bake cookies for 10-12 minutes then remove while they appear under baked and are still light in color.
4. Cool: Let cookies cool on a cookie sheet for 15 minutes before transferring onto a cooling rack to cool more.

Recipe Tips

• Room temperature butter: Softened butter is a must for this recipe. Not only it creams better with sugar, melted butter or cold butter will make this cookie recipe a fail. You can quickly soften it in a microwave on Soften setting.
• Weigh flour: Weighing your flour with a small kitchen scale will give the most accurate results. For this recipe, you will need 2 cups of oat flour which for me weighs 225 grams. Many other recipes, claim 225 grams is 1 3/4 cups of flour, which was not the case for me. So, I highly recommend to weigh your flour just in case or trust my 2 cups measurement. I tested recipe with 1 3/4 cups flour and cookies spread way too much.
• Don’t overbake: Otherwise you will have crispy cookies rather than soft.
• Handle with care: These cookies are fragile right out of the oven, but as they cool on the pan they will firm up.
• Bake some later: Make fresh baked cookies anytime by freezing cookie dough balls. When ready to bake, let the balls stand at room temp while oven preheats, then bake adding 1-2 minutes to the baking time if needed.

Storing Recommendations

Store oat flour cookies covered in an airtight container at room temperature up to 5 days. They do dry out because oats are more “thirsty” than wheat.

Freeze in a resealable plastic bag or container for up to 3 months. Thaw on a counter for a few hours.

FAQs

More Oat Flour Cookie Recipes

• Sugar free oatmeal cookies
• Banana oatmeal cookies
• Christmas monster cookies

Be sure to browse all of our dessert recipes, and cookie recipes specifically.

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Oat Flour Chocolate Chip Cookies

Soft, chewy and naturally gluten free Oat Flour Chocolate Chip Cookies have the best buttery crisp edges with a gooey center.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 12 minutes minutes

Total Time 24 minutes minutes

Servings 16 cookies

Calories 182kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools
• Mixer
• Baking sheet
• Parchment paper
• Medium cookie scoop

Ingredients

• 1/2 cup unsalted butter softened at room temperature
• 1/2 cup cane sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups oat flour *
• 1/2 cup dark chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 2 cookie sheets with unbleached parchment paper. In a large bowl, add butter and sugar, and beat with an electric mixer until creamy. Add egg and vanilla extract, beat until combined.
• Add baking soda, salt, flour and beat until cookie dough forms. Add 1/4 cup chocolate chips and stir with a spatula.
• Scoop dough with medium cookie scoop (1 oz size) or a heaping tablespoon and roll into balls, and place on prepared baking sheets 2-3 inches apart. Cookies do spread.
• Bake for 10-12 minutes and remove while cookies appear underbaked, puffy and light in color. Let cookies cool on a baking sheet for 15 minutes before transferring onto a cooling rack to cool more.

Notes

• Store: Store in a container for up to 5 days. Oat flour cookies dry out fast.
• Freeze: Bake, cool cookies completely, place in a resealable plastic bag or container and freeze for up to 3 months. Thaw on a counter for a few hours.
• *Oat flour: I used Quaker oat flour. You will need 225 grams which for me consistently is 2 cups. Weigh on scales to be sure!!! You can make homemade oat flour by grinding oats in a high-speed blender and not food processor. You must sift it through the fine mesh strainer otherwise cookies will not turn out!
• Butter: Softened butter means a dent appears when you touch it with a finger. To soften butter, just leave it at room temperature for 2-3 hours. To speed up softening, cut up in cubes. If you use salted butter, omit salt. I also do not recommend coconut oil because cookies will be cake-y.
• Sugar: I recommend white sugar. I tested coconut sugar and cookies were a bit more cakey but you can.

Nutrition

Serving: 1cookie | Calories: 182kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 90mg | Fiber: 1g | Sugar: 9g

The post Oat Flour Chocolate Chip Cookies appeared first on iFoodReal.com.

These healthy pumpkin cookies are the perfect way to continue with the fall baking season! Along with these healthy pumpkin bars and naturally gluten free healthy pumpkin brownies.

I love easy baking!

These pumpkin cookies are somewhere between a healthy oatmeal cookie and a regular pumpkin spice cookie. They combine pumpkin puree and warming pumpkin spice into a naturally sweetened oat and whole wheat flour based cookie batter.

This amazing smell alone is enough to lure in my boys into the kitchen while cookies bake. And their eyes light up when the cookies are ready to eat.

Why You’ll Love This Recipe

• Healthy: These pumpkin cookies are naturally sweetened and contain no butter, white flour, or refined sugars!
• Easy to make: Made in one bowl and ready in 30 minutes.
• Pumpkin spice: Skip the latte and make the the perfect autumn inspired treat!
• Versatile: At only 87 calories per cookie, these can be for breakfast, healthy snacks between meals or dessert!

Ingredient Notes

Only simple ingredients are needed for this nourishing treat that is soft, chew, flavorful and perfect for welcoming fall!

• Pumpkin puree: Use 100% pumpkin puree rather than pumpkin pie filling which has added sugar. You could also use homemade pumpkin puree, but it tends to be thinner.
• Sweetener: Only liquid sweeteners like maple syrup or honey can be used. For a sugar free alternative, you could use monk fruit syrup instead. Do not use coconut sugar or brown sugar.
• Coconut oil: Use coconut oil or any mild cooking oil. When using coconut oil, the cookies become slightly firmer when fully cooled.
• Egg: One large egg is needed for binding.
• Vanilla extract: Use natural vanilla extract for the best flavor results.
• Pumpkin pie spice: Homemade pumpkin pie spice substitute or store bought. You can use just cinnamon if in a pinch.
• Oats: Old fashioned oats or rolled oats are best but quick cooking oats work. Texture varies based on oats used.
• Flour: You can use whole wheat flour or spelt flour for this recipe. Recipe has not been tested with any other flours including almond flour, oat flour, coconut flour, or all-purpose flour. So I can’t guarantee results.
• Pumpkin seeds: Technically optional, but I like the added texture and nutrients. You could try walnuts or even pecans.

How to Make Healthy Soft Pumpkin Cookies

These healthy pumpkin cookies come together in one bowl with a whisk and a spatula and no mixer required!

You will also need a large baking sheet lined with parchment paper or silicone baking mat.

Combine the wet ingredients and spices: In a large bowl, whisk the eggs.

Then add maple syrup, pumpkin puree, vanilla, baking soda, salt, and pumpkin pie spice. Whisk until well combined.

Then add the melted coconut oil and whisk again.

Add the dry ingredients: Stir in the oats and then the flour, mixing until a thick dough forms. Finally, add the pumpkin seeds and fold in gently to distribute them.  

Bake the pumpkin oatmeal cookies: Use a small cookie scoop to transfer the cookie dough to the prepared sheet, flattening slightly with the back of the scoop.

These cookies don’t spread when baked. I added 9 cookies per baking tray.

Bake for 15 minutes and in batches, if needed. Remove from the oven, allow to cool for several minutes, then transfer to a cooling rack to cool further before enjoying!

Tips for Best Results

• Add coconut oil last: Don’t add warm coconut oil to the whisked egg to avoid oil solidifying and cooking the egg. Add it as the last liquid ingredient.
• Flatten before baking: These cookies don’t spread. Be sure to flatten them before baking. You can do so with the back of the cookie scoop or your hands. Wet your fingers with a bit of water to avoid sticking, if needed.
• Avoid overbaking: As the cookies don’t brown a lot, it can be tricky to know when they’re ready. 15 minutes has always worked well for me. Be careful not to overbake them.
• Optional add-ins: To make these extra special add in 1/3-1/2 cup chocolate chips or dried fruit to the batter.

FAQs

Make Ahead and Storage Tips

Make ahead: You can freeze unbaked pumpkin cookies by scooping them onto the tray then freezing and storing them in a Ziplock bag for up to 3 months.

Bake from frozen, adding an extra few minutes to the baking time.

Storing: Store cookies in a cool, dry place, just loosely covered 2-4 days or up to 6 days in the refrigerator.

These cookies are very moist, so don’t wrap them or place them in a cookie jar or airtight container. They’ll become too soft, too soon.

Freeze: Freeze baked cookies on a baking tray with spaces between until frozen solid. Then transfer to a Ziplock bag and store for up to 2 months.

To enjoy a cookie, simply remove it from the freezer and allow to thaw for several minutes at room temperature.

More Healthy Cookie Recipes

• Healthy sugar cookies
• Healthy chocolate chip cookies
• Healthy lemon cookies
• Healthy oatmeal cranberry cookies
• Healthy banana oatmeal cookies
• Protein cookies

More Healthy Pumpkin Recipes

• Healthy pumpkin muffins
• Healthy pumpkin chocolate chip bread
• Healthy pumpkin bread
• Healthy pumpkin pie recipe
• Almond flour pumpkin bread
• Healthy pumpkin pancakes

You may also love these healthy snacks!

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Healthy Pumpkin Cookies

Healthy Pumpkin Cookies are soft and chewy with crisp exterior! Wholesome ingredients, naturally sweetened, and packed with fall flavor.

Course Dessert

Cuisine North American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 30 cookies

Calories 87kcal

Author Olena Osipov

Equipment

• Baking sheet
• Silicone baking mat
• Glass bowls
• Measuring tools
• Measuring cups

Ingredients

• 1 egg large
• 1/2 cup coconut oil measured after melting
• 1/2 cup maple syrup or honey
• 1/2 cup pumpkin puree not pie filling
• 1 tsp pure vanilla extract
• 2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups old fashioned rolled oats or quick oats
• 1 cup whole wheat flour or spelt flour
• 1/2 cup pumpkin seeds
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, whisk the egg. Add maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt; whisk until well combined. Then add coconut oil and whisk well. This will help to avoid warm oil to solidify and cook the egg.
• Add oats and stir to mix. Add flour and mix well until thick dough forms. Add pumpkin seeds and give a few stirs.
• Using small cookie scoop, place batter on previously prepared sheet and flatten with the back of a scoop or hands. Cookies do not spread, I had 9 cookies per sheet. Bake in batches for 15 minutes.
• Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off a bit more.

Notes

• Store: Store in a cool dry place open. Do not wrap or place cookies in a jar. The more air, the better.
• Freeze: Freeze cookies on a baking tray (with spaces between) until frozen solid. Transfer to a Ziplock bag and store for up to two months. To enjoy a cookie, remove from the freezer and allow to thaw for several minutes at room temperature.
• You can use virtually any oil: Mild tasting avocado oil is best. Coconut oil is also mild tasting. As coconut oil is solid, once cookies cool off their texture will be more crunchy on the outside.
• No flour substitutes. You have to use only whole wheat flour or spelt flour. I also think whole wheat pastry flour or white whole wheat flour will work.

Nutrition

Serving: 1cookie | Calories: 87kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 43mg | Fiber: 1g | Sugar: 5g

The post Healthy Pumpkin Cookies appeared first on iFoodReal.com.

Looking out for other healthy pumpkin recipes? Try these healthy pumpkin bars, healthy pumpkin chocolate chip bread, or healthy pumpkin muffins!

If you’ve been around for a while you’ll know that I don’t restrict myself from having treats! But I do try and make a healthier version of my favorite desserts like these zucchini brownies, black bean brownies, oat flour brownies or almond flour brownies!

These healthy pumpkin brownies, however, are one of my favorites when weather cools down. They’re the perfect fall treat made with far less sugar than traditional brownies and several healthy ingredient swaps.

These are highly addictive, but that’s OK because they’re so much healthier than anything store-bought brownies. So whip up a batch and indulge your sweet cravings with a brownie or two!

Why You’ll Love This Recipe

• Healthy and wholesome ingredients without refined sugars.
• It can also be made vegan.
• Easy to make!

Simple Ingredients Needed

• Coconut oil
• Semi sweet chocolate chips
• Cacao powder
• Maple syrup
• Canned pumpkin purée
• Pumpkin pie spice
• Salt
• Whole wheat flour
• Cooking spray

How to Make Healthy Pumpkin Brownies

Step 1

Turn the temperature to 350 degrees F and line an 8×8 baking dish with unbleached parchment paper. Spray with cooking spray. I use Misto, which is a reusable sprayer that allows me to add my olive oil to it.

Step 2

Over low heat, add coconut oil and chocolate chips to a medium pot and melt them both while whisking constantly. The coconut oil will help to create a beautiful sheen.

Step 3

Remove the pot from the heat and whisk in the cacao powder, maple syrup, pumpkin purée, pumpkin pie spice, and salt. Keep whisking until smooth.

Then, add the flour and whisk to combine. Fold in the remaining chocolate chips with a few stirs.

Step 4

Pour brownie batter into the prepared baking dish and level it out into a smooth even layer using a spatula. Bake for 25 minutes and allow it to cool for a few hours.

Enjoy this pumpkin brownie recipe warm for a cakey texture or cold for that extra fudgy experience. Slice into 16 squares and try not to eat them all at once!

Above are stacks of brownies made from the same batch.

On the right are cold and fudgy pumpkin brownies straight from the fridge. They taste exactly like truffles but are loaded with healthy fats and complex carbs.

See these greenish pockets? That is solid coconut oil colored by pumpkin puree. Yum!

And on the left are warm freshly baked brownies. Your choice!

Optional Add-In’s and Variations

• Chopped nuts: Walnuts, pistachios, peanuts, almonds, or pecans could be amazing.
• Swap the pumpkin purée for mashed sweet potato, applesauce, or squash.
• Top with extra chocolate chips.
• Use cinnamon instead of pumpkin spice.
• Cocoa powder can be used instead of cacao powder, either unsweetened or Dutch processed.
• For vegan healthy pumpkin brownies, use Enjoy Life vegan chocolate chips.

FAQs

How to Store Brownies

Refrigerate: Keep brownies stored in an airtight container to maintain moisture for up to 5 days.

Freeze: These brownies will last up to 3 months in the freezer when stored in an airtight container. Thaw them in the fridge and enjoy cold or warm them up.

More Healthy Pumpkin Recipes

• Low fat pumpkin pie
• Healthy pumpkin cake
• Healthy pumpkin cookies
• Almond flour pumpkin bread
• Healthy pumpkin bread

Print

Healthy Pumpkin Brownies

These Healthy Pumpkin Brownies are rich, decadent and full of chocolate flavor! Best of all, you can enjoy them warm or cold!

Course Desssert

Cuisine American

Prep Time 8 minutes minutes

Cook Time 25 minutes minutes

Total Time 33 minutes minutes

Servings 16 brownies

Calories 177kcal

Author Olena Osipov

Equipment

• Baking dish
• Parchment paper
• Glass bowls
• Measuring tools
• Measuring cups

Ingredients

• 1/2 cup coconut oil measured solid
• 1 cup semi sweet chocolate chips divided (use Enjoy Life for vegan version)
• 1/3 cup cocoa or cacao powder
• 1/2 cup maple syrup
• 14 oz can pumpkin puree
• 2 tsp pumpkin pie spice substitute
• 1/2 tsp salt
• 1/2 cup + 2 tbsp whole wheat flour
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line 8×8 baking dish with unbleached parchment paper and spray with cooking spray.
• In a medium pot, add coconut oil and 1/2 cup chocolate chips; melt on low heat, whisking constantly.
• Turn off heat and add cacao powder, maple syrup, pumpkin puree, pumpkin pie spice and salt; whisk until smooth. Add flour and whisk until well combined. Add remaining 1/2 cup chocolate chips and give a few stirs.
• Pour into previously prepared baking dish, smooth with a spatula and bake for 25 minutes. Remove from the oven and let cool for a few hours. Cut into 16 squares and enjoy warm if you like brownies cakey moist or cold for extra fudgy experience.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Up to 3 months in an airtight container.
• Flour: I have not tested these pumpkin brownies with any other flour so can’t recommend on substitutes.

Nutrition

Serving: 1brownie | Calories: 177kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 77mg | Fiber: 3g | Sugar: 11g

The post Healthy Pumpkin Brownies appeared first on iFoodReal.com.