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Freezer Friendly Gluten Free Keto Kid Friendly Low Carb Recipes Under 30 Minutes

Cookie Dough Fat Bombs – Keto Friendly

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I’ve fallen deep into the rabbit hole that is Pinterest lately …so get ready for an abundance of mason jar salad recipes!

Just kidding… (maybe).

 While the mason jar salads are certainly alluring and “Pinterest Worthy”, it was actually when I was scrolling through picture upon picture of delicious dinners, light lunches, and naughty desserts that I once again stumbled upon the world of ketogenic desserts.

Part of me knew that going low carb doesn’t mean that you have to forgo favorite desserts, I’ve dined on keto cheesecake, cake, cookies, and of course fat bombs countless times thanks to my devilish sweet tooth… but what I didn’t realize was how vast and expansive this world of keto desserts is.

From avocado brownies to literal cookie dough my sweet tooth is in low-carb heaven!

This past little bit I’ve just been binging on all sorts of treats. One part of me insists it’s for the recipes but the other part of me knows it’s just for the cookies… which brings us to this gem of a fat bomb recipe today!

Chocolate chip cookie dough fat bombs.

Who knew there was such a delightful thing? (You do now, you lucky goose! I guess all those late night  Pinterest scroll sessions, and cooking sweets binges weren’t for nothing!)  Long story short -these are by far my favorite fat bombs of all time, and I’d bet all the money in my piggy bank (…roughly 47 cents but that’s beside the point!) that they’ll rank high on your list too.

Guess you’ll just have to make them and find out!

Of course, in typical Humble Kitchen fashion, this recipe can be tailored to you and can be as keto friendly or carb loaded as your tummy desires. For my fellow keto lovers, using almond butter instead of peanut butter or using specialty chocolate chips like Lily’s Chocolate (dark chocolate made with stevia) will yield a lower carb count.

However, these items can be tricky to find -especially in small towns, so if you’re fine with an extra carb or two go grab your favorite dark chocolate,  turn up “I Need A Hero” by Bonnie Tyler and let’s get started!

For the original, lower carb recipe jump on over to Fit Mom Journey’s blog and if you’re having a hard time finding the ingredients – stay right here. 

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There we have it! That’s all there is to these easy and delicious cookie dough fat bombs!

Health & Happiness,

Savannah

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Categories
Recipes

Lemon Lavender Shortbread Cookies | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb image_max_width=”none” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]Sticking with my new found edible flower obsession (that was sparked by the lovely Lilac Lemon Salad), these cookies mirror my three favorite things:

Edible flowers, lemon, and of course food!

So thus, right after finishing the beautiful Lilac Salad I quickly turned to the internet to order up some culinary lavender -specifically for these cookies. (On second thought, perhaps my love of edible flowers was just meant to be. I wanted to create these cookies months before The Humble Kitchen was born!) 

Eager, I (not so) patiently awaited their arrival.

And waited.

And waited.

And waited -until finally, the day came that these purple dried flowers arrived on my doorstep! (In all seriousness, it didn’t take that long. I’m just mega impatient.)

Like a child on Christmas Day, I tore into the box and then (unlike a child on Christmas Day) got to baking! I’ll admit, I was a bit nervous about how these cookies would turn out seeing as they don’t have any real dairy in them. After all, what’s a shortbread without its distinct buttery goodness?

To my surprise, delightful!

These cookies turned out not only stunning but absolutely savory!

Cookie monsters, here’s a recipe to slow you down and keep you satisfied. This is not a cookie you can devour one after the other (my inner cookie monster already tried that…). Rather, these lovely cookies are to be enjoyed nice and slow as you discover hints of lemon and bursts of lavender.

So how about we slow it down. Turn up “Hey There Delilah” by the Plain White T’s and let’s get baking!

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Makes: Approximately 24 cookies, depending on the size of your cookie cutters!   Prep time: 20 minutes   Total Time: 1 hour 30 minutes

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  • 2 1/2 cups of flour
  • 1 1/2 cups of powdered sugar
  • 1 cup of dairy free butter, softened (I actually used a dairy free margarine, because again when you live in a small town you take what you can get… and it still turned out lovely! P.s. I know what you’re gonna say ‘Isn’t all margarine dairy free? ‘ Apparently not…)
  • 1 egg
  • 1/2 – 1 tablespoon of culinary lavender
  • 1 teaspoons of vanilla extract
  • 1 teaspoon of lemon zest
  • 1 teaspoon of baking soda
  • 1 teaspoon of cream of tartar
  • 1/4 teaspoon of Sel Gris Sea Salt, Himalayan Pink Sea Salt, or Crystal Maldon Sea Salt

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  • 1/2 cup of powdered sugar
  • 1 tablespoon of coconut milk
  • 1 teaspoon of culinary lavender
  • 1/2 teaspoon of vanilla extract
  • 1 drop of red food coloring (optional)
  • 1 drop of blue food coloring (optional)

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Let’s start with the lavender cookies themselves:

  1. Combine the powdered sugar, butter, vanilla, lemon zest, and egg in a large mixing bowl. Set aside.
  2. In a smaller bowl sift together flour, lavender, baking soda, cream of tartar and the sea salt.
  3. Slowly combine the sifted flour and lavender with the sugar and butter mixture. Stir until evenly mixed.
  4. Place the dough between two sheets of parchment paper and roll until the dough is about 1/4″ thick. Place in the refrigerator for at least an hour.
  5. Once an hour is up, or you’re ready to keep cooking preheat the oven to 375 degrees.
  6. Remove the dough from the fridge and place on a floured countertop. Use a cookie cutter to cut the dough into any shape you desire and then place them on a parchment lined cookie sheet.
  7. Bake for 7-8 minutes or until the bottoms are slightly golden. Keep a watchful eye on them, as you don’t want to overcook them!
  8. Remove from heat and let cool completely on a baking rack.

Moving on to the glaze: 

  1. Simply mix together the powdered sugar, coconut milk, vanilla and lavender.
  2. Once the cookies are cool, dip or drizzle the tops of the cookies and then return to the rack to set.
  3. Once the glaze has hardened grab your tea, a cookie, and take a big bite!

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There we have it! Absolutely beautiful cookies with my favorite combination, edible flowers, and lemon. Enjoy as a welcome addition to tea or an after supper treat!

Health & Happiness,

Savannah

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Categories
Recipes

Dad’s Goodie Squares | Dairy Free

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I frequently fall in love with recipes and food, but this –this is a whole other ball game. This recipe absolutely blew my mind! (Figuratively -thank goodness). I actually wanted to call this  THE BEST DAMN DESSERT EVER and proceed to write the recipe in all caps because I was so excited …but I refrained.

Trust me when I say, this is a recipe you just have to try!

It tastes like my entire childhood. More specifically, those sunny afternoons after school stealing a few of Dad’s Goodie Rings before dinner. Which if you’ve never had those cookies before -what are you doing with your life? You just have to try this recipe now!

P.S. This whole recipe is named after those cookies, and the fact that this recipe is in my dad’s top 5 desserts he’s ever had in his entire life! Now that’s a compliment.

The best part of these squares is they’re delightfully sin-less and guilt free. It’s essentially dates, nuts, oats and cocoa…so that makes it okay to eat an entire pan while binge-watching 13 Reasons Why… right..?

I’m gonna pretend you said yes.

This recipe was adapted and inspired from Laura Peill over at One Green Planet, so check out the original right here. Now if you’re ready for your little piece of  heaven turn up “Mykonos” by Fleet Foxes and let’s get right into it!

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Makes: 12   Prep Time: 15 minutes   Total Time: 1 hour 15 minutes

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  • 1/2 cup of sliced almonds
  • 1/4 cup of peanuts, unsalted
  • 1/4 cup of large flaked oats
  • 1/4 cup of peanut butter
  • 2 tablespoons of maple syrup
  • 1 tablespoon of shredded coconut (I used sweetened. This is a dessert after all.)
  • 1 tablespoon of coconut cream

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  • 1 cup of pitted dates
  • 1/4 – 1/2 cup of water
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of Himalayan Pink or Sel Gris Sea Salt
  • 1 teaspoon of vanilla extract

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My favorite homemade chocolate, my Choco-la-ti-da recipe.

  • 1/2 cup of cocoa
  • 1/4 cup of coconut milk
  • 2 1/2 tablespoons of maple syrup
  • 1/2 teaspoon of vanilla extract
  • 1/8 teaspoon of Himalayan Pink or Sel Gris Sea Salt 

 

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Start with the base-(ics): If you’ve got a food processor (you lucky duck), this will make this whole process a lot easier. In a food processor combine all the ingredients to form the base and pulse until a dough forms.

*If the dough is too sticky, add more oats. If it’s too dry, add more peanut butter.

If you don’t have a food processor (-don’t despair, neither do I), In a sandwich bag combine sliced almonds and peanuts. Now is the perfect time to get any anger out, grab yourself a rolling pin and crush the nuts into tiny chunks. In a bowl mix crushed nuts and all the other ingredients together until a dough forms.

*If the dough is too sticky, add more oats. If it’s too dry, add more peanut butter.

Press base mixture into a 6×6 square pan and place in the refrigerator to harden.

For the caramel: If you’ve got a food processor, combine all caramel ingredients and pulse until smooth. Add more water as necessary to create a spreadable consistency.

If you don’t have a food processor, chop dates into small pieces (your blender will thank you). Combine chopped dates and all other caramel ingredients into a blender, adding more water as necessary to create a spreadable consistency.

Spread evenly over top of the base and return to the refrigerator.

For the chocolate: Whisk all chocolate ingredients together until well mixed and pour over the caramel layer. Yes, this homemade chocolate is that easy!

Cover baking pan and return to the refrigerator for 1-2 hours until all layers have hardened.  Sprinkle shredded coconut on top if desired, then cut into squares. If you manage to not eat them all, store the rest in an air-tight container in the fridge.

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There we have it! A guilt-less, sin-less dessert that will satisfy even the hungriest sweet tooth.

Health & Happiness,

Savannah

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