Dairy Free, Buttery, Almond Cookies

These cookies are buttery soft but without the dairy. Add a filling and you have a simple easy to make sweet treat that can impress anyone, even that fussy toddler.

Double the recipe and make a bigger batch. These almond cookies finish quickly, it's hard to stop eating once you start!

Pack it up in a box or a tin and they make a lovely gift.

You will be amazed at how delicious these dairy free, buttery, almond cookies are!

For a fun twist, try my cream cheese version:

https://www.moysglutenfreekitchen.com/post/cream-cheese-almond-spritz-cookies-eggless

Almond cookie dough

Piping out almond cookies

The dough should be soft enough to pipe and still hold the shape of the cookies.

Dairy free, buttery, Almond Cookies

Ingredients (makes 15 cookies)

1¼ cup almond flour

¼ tsp xanthan gum

¼ tsp salt

½ tsp baking powder

¼ cup powdered sugar

1 tbsp coconut oil

3 - 4 tbsp coconut milk (or more if needed, this varies by the type of almond flour)

2 tsp vanilla extract

Directions

Preheat your oven to 350F

Line a baking tray with parchment paper and set aside

Add all of the dry ingredients to a bowl and mix to combine

Add the wet ingredients to the dry mix. Mix to form a soft batter that can be piped. Add more milk (or water) if necessary to achieve the desired consistency

Add the cookie batter to a piping bag outfitted with a star tip with an opening of about 0.56 inches. Alternatively you can use a cookie press or shape the cookies by hand

Pipe the cookies leaving a space of at least 1” between each cookie

Bake for 12–14 mins or until the edges are set and golden brown. Remove from the oven, the cookies will firm up as they cool

Store in an air tight container for up to 5 days un-refrigerated

Notes

You can create an indentation in the middle of each cookie and add a small amount of jam or some other filling

For a flavor variation try adding cinnamon, cocoa powder or orange zest to the dry ingredients

Refined Sugar Free Sweet Potato and Chocolate Chip Cookies

If you like sweet potato, you will like these cookies. It's a healthier snack option that tastes so good that you can eat without the guilt. This is also kid approved, sweet enough to make them happy. As an added bonus it's allergen friendly, no eggs, dairy, soy or nuts And finally, it's not a difficult recipe, your kids can help out!

Refined Sugar Free Sweet Potato and Chocolate Chip Cookies

Ingredients

2/3 cup whole oats

1/8 cup ground rice*

1/8 tsp sea salt

¾ tsp baking powder

½ cup boiled mashed sweet potatoes

¼ cup whole raisins

1 tbs water (more if needed)

1 tbs grapeseed oil (or other neutral flavored vegetable oil)

½ tsp vanilla extract

¼ cup dairy free chocolate chips** (or cacao nibs)

*coarse ground rice for a crunchy texture

**In Trinidad try Suneaters or Cocobel Chocolate

Directions

Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, combine until well mixed, the oats, ground rice, salt, baking powder. Add the

mashed sweet potatoes, incorporate to form a loose crumbly mix.

Process the raisins in a blender with the water and oil to form a thick but smooth-ish puree.

Add the raisin puree, the vanilla extract and the chocolate chips to the sweet potato mix. Knead the

mixture until the dough comes together to form a loose ball. Add more water if necessary to hold the dough together.

Pinch off pieces of the dough and roll into smaller balls about 1 ½ inches in diameter. Place the rounds on the baking tray and press into disks about 1/4 inch thick with space between each cookie.

Place in the center of the preheated oven and bake for 7-10 minutes, or until lightly browned.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Non Dairy Creamy Cauliflower Alfredo Sauce

An alfredo sauce, without cheese, milk or butter? Why yes, of course! Lactose intolerance is even more common a problem than gluten related disorders. Like gluten, milk and it's vast “progeny” is just so difficult to avoid. No worries though, countless innovations exist so that regardless of your dietary restriction you can enjoy almost everything.

This gluten free and vegan alfredo sauce with it's cauliflower base is actually better for you than the traditional dairy filled version. And it really is a cinch to pull together, once the right ingredients are in your pantry of course. Nutritional yeast, the necessary star ingredient is an inactive yeast, different to what you would use in bread for example to cause leavening. It is a good source of protein, dietary fibre, vitamins (particularly B12) and minerals. Furthermore, it is naturally fat-free and many brands are even sodium-free. There are so many ways to use this versatile ingredient, with salads, soups, popcorn or in place of another go to condiment.

If you haven't already given it a shot, do so with this no fail recipe. Season the finished dish to your preference, add some veggies or whatever extras you wish to the pasta. Sit back and dig in, I know you're going to enjoy this!

Gluten Free Vegan Creamy Alfredo Sauce

Non Dairy Creamy Cauliflower Alfredo Sauce Recipe

Ingredients

1 tsp olive oil

3 cloves garlic, chopped

1 small onion chopped

3 pimientos chopped

3 loaded cups cauliflower florets

¼ tsp dry oregano**

¼ tsp dry basil**

½ tsp black pepper

1 tsp red pepper flakes (or to taste)

1 tsp salt

1 medium sized potato (boiled and cubed)

1½ cups reserved pasta water* or non dairy milk

3 tbsp nutritional yeast seasoning

1 tbsp extra virgin olive oil (optional)

1 tbsp cornstarch (optional)

*Reserved pasta water refers to the water that the pasta is boiled in which may contain olive oil and salt

** Fresh herbs or dried Italian seasoning can always be substituted.

Directions

Heat a skillet on medium-low heat. Add oil and the seasoning and cook for about 2 minutes.

Add the cauliflower, salt and spices. Cover tightly, reduce heat to low and cook until the cauliflower is tender.

Cool slightly, add everything to a blender with pasta water or non dairy milk if using. Blend to a smooth purée then add nutritional yeast and potato. Pulse again until blended and smooth. Adding the extra tablespoon of olive oil to the alfredo sauce may improve the taste and texture. For a thicker sauce you can add the cornstarch. Taste and adjust salt, herbs and yeast if needed.

Toss the pasta with the alfredo sauce, serve and enjoy

Notes

For a lower carb version you can omit the potato and the cornstarch. The alfredo sauce will be runnier but equally tasty!

As with traditional alfredo sauce you can add additional vegetables or whatever you like to the pasta.