Blackberry Coconut Cookie Bars

      I need to say Thank You! to everyone that has visited, pinned, re-posted and shared the Cinnamon Cereal/Snack Bar post.

     I figured since everyone really liked that recipe, I would make a variation with some berries and coconut flour to try and cut the food costs a little bit.

     They came out well, and even though most of them cracked as I was putting them together I only had one casualty. Sometimes coconut flour can be so very frustrating.

     The cookie part of these is less sweet than if it were a stand alone cookie, only because with the filling and the fact that I sprinkled sweetener  on the tops I didn't want to get that weird bitter too much stevia aftertaste.

     These are a lot softer than the other bars because coconut flour really doesn't crisp up like almond flour does which is why I added a bit of oat fiber.

     I've been playing with Jelly/Jam recipes a bit and you can find the blackberry jelly recipe here or use Slim Belly Jelly from page 411 of Trim Healthy Mama .
 

     I see so many mama's looking for snacks that travel well, something they can pack in their purse or keep in the car when out running errands. For me these are an easy snack that I can take with if needed or munch on when I am studying. They are considered an S food for those following the Trim Healthy Mama lifestyle, but would also work as a low carb/sugar free option. They do crumble more than the cinnamon ones.

Here is the recipe for these yummy cookie bars:

Blackberry Coconut Cookie Bars

Printable Recipe

1/4 cup butter

1/3 cup granulated sweetener of choice.

1 large egg
2 TBS almond milk

1/2 tsp baking powder

1 tsp vanilla extract

1/4 tsp salt
2 Tbs oat Fiber

1/3 cup  Coconut Flour
1/2 tsp  Glucomannan Powder 
 
Preheat oven to 350ºF. 

    In a medium mixing bowl add the butter , granulated sweetener, egg, oat fiber, baking powder, vanilla extract and the salt and blend with a handheld blender for 2 minutes on medium speed.

    Add coconut flour and glucomannan and blend until combined.

    Allow the dough to sit for 5 minutes.

    If it is sticky or not firm, add another 1/2 tsp of glucomannan.

    Place between sheets of parchment paper and roll out to desired thickness.

    Cut desired shapes. Place 1 TBS filling on bottom layer.

    Top with additional cookie layer, seal with fingertips and place on cookie sheet

    Bake for 8 minutes.

   

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Soft Molasses Cookies

Soft Molasses Cookies

My grandma used to make me molasses cookies when I was little. They are my favorite. I tried some of the other recipes out there for them and all of them came out really hard, I like soft molasses cookies and want to stay on plan through this holiday season. So I had to see what I could figure out.

I had really good luck with my rolled sugar cookies from coconut flour and figured I would tweak that a bit to make the cookies I've been missing.

They came out yummy :)
Here's the recipe I used.

 

 Soft Molasses Cookies

Printable Recipe

Yield: 1 Dozen 1 inch cookies

4 TBS Butter

4 TBS Pyure Organic Stevia

2 eggs

1/2 tsp Black Strap Molasses

1/2 tsp Vanilla extract

1/3 cup coconut flour

1/2 tsp ground ginger

1 tsp ground cinnamon

1/8 tsp ground cloves

1 tsp Glucomannan powder

Cream together butter, stevia, eggs and molasses.

Place dry ingredients in a separate bowl and whisk to mix evenly.

Add dry ingredients to wet until well combined.

Roll dough into balls, flatten slightly(these do not spread) and place on a parchment lined baking sheet.

Bake at 350* for 8-10 minutes

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Coconut Flour Rolled Sugar Cookies

Coconut Flour Rolled Sugar Cookies
Printable Recipe

1/4 cup butter

1/3 cup granulated sweetener of choice.

1 large egg

1/2 tsp baking powder

1 tsp vanilla extract

1/4 tsp salt

1/3 cup Bob's Red Mill - Gluten Free Organic Coconut Flour - 16 oz.

1/2 tsp NOW Foods Glucomannan Pure Powder -- 8 oz

    Preheat oven to 350ºF.

    In a medium mixing bowl add the butter , granulated sweetener, egg, baking powder vanilla extract and the salt and blend with a handheld blender for 2 minutes on medium speed.

    Add coconut flour and glucomannan and blend until combined.

    Allow the dough to sit for 5 minutes.

    If it is sticky or not firm, add another 1/2 tsp of glucomannan.

    Place between sheets of parchment paper and roll out to desired thickness.

    Use cookie cutters and cut desired shapes and place on cookie sheet and bake for 8 minutes.

    Allow to cool before frosting.

 This post contains affiliate links, while it is no extra cost to you, if you happen to make a purchase than we make a small profit. This helps keep the content of the blog free