Cranberry Pumpkin Cookies

So far, these cookies are ranking number one as my favorite fall treat this season.  I tend to get a little carried away with pumpkin when the air gets crisp, but these cookies have just a touch of pumpkin flair – in fact, I think I could handle eating them all year round.  Add to the pumpkin some sweet, tangy, and chewy cranberries, and just a sprinkle of chocolate chunks, and you’ve got a morsel that will leave your taste buds quite happy.



¼ cup butter, room temp.

½ cup coconut sugar

1 egg

1 tsp. vanilla extract

¼ cup pumpkin puree

1 cup all-purpose gluten free flour (I use Bob’s Red Mill)

½ cup almond flour

3 Tbs. ground flax seed (a.k.a. flaxseed meal)

1 tsp. cinnamon

¾ tsp. baking soda

½ tsp. salt

½ cup dried cranberries

¼ cup dark chocolate chunks (I chopped up a portion of a bar of super dark chocolate, which you can usually find soy-free)


Preheat your oven to 325 degrees, and line a baking sheet with parchment paper.

In a medium bowl, use a hand mixer to beat together the butter and sugar until it is well-combined.  Next, add an egg and beat to combine.  Lastly, add the vanilla and pumpkin puree.  Mix well, and set aside.

In a separate bowl, combine the rest of the ingredients except for the cranberries and chocolate chunks.

Pour the flour mixture into the butter mixture, and use the hand mixer to blend everything together.  Add the cranberries and chocolate chunks, and give it another mix until everything is well-incorporated.

Using a 1.5 Tablespoon scoop (or a kitchen spoon – just eyeball it), scoop your cookie dough onto the cookie sheet, leaving 1-2 inches between the cookies.

Bake at 325 for about 14 minutes, or until golden brown and firm to the touch.

Allow to cool on the pan for a few minutes, then place the cookies on a wire rack to cool completely.  Store in an airtight container for a few days on your counter, or if you want them to last longer than that (because they might mysteriously disappear), place them in the freezer and simply pop one or two into the microwave or toaster oven when you’re needing a little fall pick-me-up.

*Makes about 16 cookies.




1st Birthday Cake! (gluten-free, egg-free, nut-free)

Moist and tasty, this cake is perfect for little fingers to dig into!  And rest easy on your little one’s big day – It’s nearly allergen-free!  You could even make it dairy-free by substituting your favorite dairy-free milk for the cow’s milk I used here.  (P.S. It tastes kind of like teddy grahams!  My gluten-eating friend even agreed :).)


Makes one 6-inch cake

Dry Ingredients:

1 ¼ cups brown rice flour (plus extra for dusting pan)

½ cup sugar

1 tsp. baking soda

1 tsp. baking powder

¼ tsp. salt

1 tsp. cinnamon

Wet Ingredients:

¼ cup unsweetened applesauce

¼ cup banana, mashed (about ½ of a medium banana)

½ cup milk

2 Tbs. butter, melted (plus extra cold butter for greasing pan)


1 cup vanilla Greek yogurt (I like Chobani, as it is nice and thick)

Preheat oven to 325 degrees.

Place ½ – 1 Tbs. of cold butter into 6-inch cake pan.  While wearing a plastic baggy over your hand, spread a thin, even layer of butter on the bottom and sides of the pan.  Sprinkle in 1-2 Tbs. of brown rice flour and rotate and shake the pan until the entire interior surface is coated in a thin layer of flour (doing this over a trash can or sink is a smart idea!).

Combine all dry ingredients, and set aside.

Combine all wet ingredients, and add to dry ingredients.

Mix well until fully combined.

Pour batter into prepared cake pan.

Bake at 325 degrees for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.

Allow cake to cool for 5 minutes in the pan.  Invert the pan onto a cooling rack.  The cake should slide out smoothly.  Allow cake to cool completely.  (Optional: Using a serrated knife, trim off a thin layer of cake that has formed a dome on top.)  Frost your cake with vanilla Greek yogurt, for a healthier option.  Spoon the yogurt onto the center of the cake, and slowly move it toward the edges of the cake.  Allow the frosting to fall down the sides of the cake.  Pop in a candle, and sing your heart out.  Your little peanut is ONE!


(I think it’s safe to say that it’s baby-approved.)

Gluten-free Cocoa-Coconut Cookies

(And they also happen to be egg-free and dairy-free, too!)


Makes 16-18 cookies

Wet Ingredients:

½ cup coconut oil, at room temp.

1/3 cup coconut sugar

1/3 cup honey

1 flax “egg” (3 Tbs. hot water + 1 Tbs. ground flaxseed)

Dry Ingredients:

½ cup sorghum flour

½ cup coconut flour

½ cup unsweetened shredded coconut

½ cup cocoa powder

2 Tbs. ground flaxseed

1 tsp. baking soda

½ tsp. salt


Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

First, in a small bowl, combine hot water and ground flaxseed to create your flax “egg,” and set aside.

In a medium bowl, combine all dry ingredients, mix well, and set aside.

In a separate medium bowl, combine coconut oil and coconut sugar and, with a hand mixer, mix on medium-high speed until well-combined.  Add honey, and continue to mix on medium-high speed until smooth and glossy.  Lastly, add the flax “egg” that you set aside earlier.  Mix well to combine.

Pour your dry ingredients into your wet ingredients, and mix well on medium speed.

Using a 1.5 Tbs. scoop (or a large spoon), drop cookie batter onto your baking sheet lined with parchment.

(Tip: the cookies hold their shape well.  If you prefer a flatter cookie, lay a second layer of parchment paper over the cookie dough and press down each ball of cookie dough with the palm of your hand.  Remove second layer of parchment paper and bake as follows.)

Bake at 350 degrees for 15 minutes (or until cookies begin to darken and are firm to the touch).

Remove and let cool.

Sit back.  Eat.  Breathe.  Enjoy!