Tag

dessert

Browsing

It’s hard to believe, but my little angel turned one this past week! What an incredible, challenging and exhausting year it has been! We had his party this weekend and I was faced with the decision of what to do in terms of a birthday cake. I don’t want to be that parent who doesn’t let their kid eat anything “bad”, but I also am not ready to fill his body with sugar, dairy, gluten, etc., especially considering he has not yet been introduced to any of these potential allergens.

I elected to make him his very own CLEAN smash cake—free of all food allergens—using only foods he has been introduced to and we know don’t cause any adverse reactions. It was a huge success! In fact, almost everyone wanted to try the “clean cupcakes” just to see what they were like! I’ll consider that a win.

The recipe is below. Feel free to experiment with different proportions and different gluten-free (or other) flours. I personally started out just using quinoa flour but found I don’t really love the flavor, so I mixed it with a few others. Coconut flour on it’s own can be pretty dry and brown rice flour is okay, but mixing these together was perfect. We also have not yet introduced nuts, so almond meal was not an option.

I made these as cupcakes, but you could easily use a larger pan and make this a larger cake. Be mindful to adjust cooking times, and prepare the cake pan by lining with parchment paper or using coconut oil. On the other hand, if you use these as cupcakes, they make great breakfast muffins with or without the avocado on top!

Happy birthday baking!

This recipe is gluten-free, dairy-free, soy-free, nut-free, vegetarian and vegan.

Notes

  • Recipe Yields: One small cake or about 6 cupcakes/muffins
  • Prep time: 10 minutes (if you cook the sweet potato ahead of time, 50 minutes if you don’t)
  • Cook time: ~15-20 minutes

Ingredients

Wet

  • ⅓ cup melted coconut oil
  • ½ baked sweet potato (no skin)
  • ½ cup unsweetened applesauce
  • 1 ripe banana, mashed

Dry

  •  cup quinoa flour (gluten-free)
  • ⅓ cup brown rice flour (gluten-free)
  •  cup coconut flour (gluten-free)
  • 2 Tbsp ground flaxseed
  • A pinch of baking powder (optional)
  • A handful of pumpkin seeds (optional)

“Frosting”

  • 1 ripe avocado

Preparation

  1. COOK THE SWEET POTATO: You can do this ahead of time if you would like. Use a fork to poke some holes in the potato, wrap in aluminum foil and bake for ~40 minutes at 400°.
  2. FOR THE CAKE: Preheat oven to 375°
  3. In a large bowl, combine wet ingredients
  4. In a separate large bowl, combine and mix dry ingredients
  5. Combine wet and dry ingredients. Mix well. If mixture seems too dry, add additional applesauce. If mixture seems too wet, add additional flour.
  6. Coat the cake pan with coconut oil (and GF flour if you’d like). You can also use muffin tins to make muffins/cupcakes.
  7. Spread batter into pan
  8. Bake for ~15-20 minutes at 375° (baking times vary per oven). Remove from oven when the cake starts to brown on top.
  9. Let cool, then spread avocado on top of cake. NOTE: If you attempt to spread avocado on top of cake too soon out of the oven, you will smoosh the cake. I actually baked the cupcakes the night before and stored them in the refrigerator overnight. The morning of the party, I removed them from the fridge and let them sit out at room temperature until the party that afternoon. I frosted them right before we ate to keep the avocado fresh.

Feel free to be creative with the ingredients! Pumpkin and/or sunflower seeds, and nuts (if your child is OK with nuts) are nutritious additions! If you’re making these for yourself or other adults, I might suggest adding some cinnamon, nutmeg, sea salt, (baking soda/powder if you want the cake to rise more) and possibly some coconut aminos if you want added sweetness. Also, I am very loose when it comes to measurements for this (and most) of my recipes. If you find you prefer more or less of something, please feel free to customize this recipe to fit your taste! Enjoy!

Peace, love and clean-eating babies,

Melissa

 

This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan.

Notes

  • Recipe Yields: ~12 muffins (depending on the size)
  • Prep time: 12 minutes
  • Cook time: ~17 minutes

Ingredients

Wet

  • 1/3 cup melted coconut oil
  • 1 Tbsp coconut nectar (or honey, or Grade B maple syrup)
  • 2 tsp vanilla
  • 1/2 cup unsweetened applesauce
  • 1 ripe banana, mashed

Dry

  • ¼ cup coconut flakes
  • 1 cup almond meal
  • 1 cup gluten-free quick cooking oats
  • ¼ cup sprouted pumpkin seeds (sprouted has more nutrients) (optional)
  • ⅛ cup sunflower seeds (optional)
  • A few dashes of sea salt
  • 2 dashes of cinnamon
  • 2 dashes of nutmeg
  • ¼ cup ground flaxseed (optional)
  • 1 Tbsp psyllium husk (optional)
  • ¼ cup raisins (optional)

Preparation

  1. Preheat oven to 365°
  2. In a large bowl, combine wet ingredients
  3. In a separate large bowl, combine and mix dry ingredients
  4. Combine wet and dry ingredients. Mix well. If mixture seems too dry, add additional applesauce. If mixture seems too wet, add additional oats/almond meal. This mixture should be “wetter” than a typical dough to ensure the muffins are soft when they are done baking.
  5. Line a cookie sheet with parchment paper, or use a muffin tin with the paper muffin liners. (Or, omit liners all together, it’s up to you).
  6. Drop batter by heaping spoonful onto cookie sheet. Muffins/cookies do not change shape while baking, however they look when you drop them on the cookie sheet is how they will look when they are fully baked.
  7. Bake for ~17 minutes at 365° (baking times vary per oven). Remove from oven when the muffins start to brown on top.
  8. Let cool for a few minutes, then, enjoy!

Feel free to be creative with the ingredients! Nuts, seeds, raisins, etc. are all great additions, and if you don’t like something, feel free to omit it! You’ll notice that most of the dry ingredients are listed as “optional”. Also, I am very loose when it comes to measurements for this (and most) of my recipes. If you find you prefer more or less of something, please feel free to customize this recipe to fit your taste! Enjoy!

Melissa

This recipe is raw, gluten-free, dairy-free, soy-free, vegetarian and vegan.

Nothing makes me happier than delicious dessert food that I can eat and know I’m also doing something good for my body. And I have to brag for a second, because I didn’t actually make these, my wonderful husband did! The recipe had been laying on the kitchen counter for a while, so knowing that I’ve been wanting to try them he surprised me by making them for me! So thank you Juan and thank you to The Urban Poser for this recipe—it’s delicious!

Notes

  • Recipe Yields: ~12 2″ round cake balls
  • Prep Time: ~10 minutes
  • Cook Time: None, it’s a raw dish
  • Chill Time: ~30 minutes

Ingredients

  • 2 large carrots, peeled (~ ½ pound)
  • 1 large tart apple, peeled and cored
  • 1¼ cup dried shredded coconut
  • ½ cup chopped raisins
  • ¾ cup finely chopped pecans or walnuts
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger (or fresh grated to taste)
  • ¼ tsp nutmeg
  • pinch of salt
  • 3 Tbsp raw honey
  • 3 Tbsp raw nut butter (almond, pecan, walnut, cashew)
  • Juice from half a lime
  • Raw cocoa nibs for decoration
  • ¼ cup unrefined organic coconut oil
  • 2 Tbsp raw honey (omit for Vegan option)
  • ½ tsp vanilla
  • 7 Tbsp raw cocoa (+ another ½ Tbsp to make a drizzle)

Preparation

  1. Finely grate carrots and apple by hand or with a food processor. Press out as much juice as possible using a fine sieve or strainer.
  2. Add the rest of the ingredients from the first section of ingrdients (except cocoa nibs) to the carrot/apple pulp and mix well.
  3. Roll the dough into balls (~1 Tbsp worth of dough).
  4. Chill cake balls in freezer for ~30 minutes and prepare the chocolate.
  5. Start with room temperature (liquid) coconut oil (it’s liquid point is around 76°F). In a small bowl, combine the coconut oil, vanilla, honey and cocoa. Whisk together until the chocolate is well combined, no lumps. Depending on the size of your cake balls and the amount you end up with in the end, you may need to double the dipping chocolate recipe.
  6. Using a wood skewer or dipping fork, dip the frozen cake balls into the chocolate. Let some of the chocolate drip off  than allow the chocolate to harden while you hold the stick (it will harden pretty fast), sprinkle a few cocoa nibs or nuts on the top of the cake ball before the top hardens. Note: if you don’t  take the time to let some of the chocolate drip off you may not have enough chocolate to finish all the cake balls. They still taste great with a thick coating, but you will have to make extra chocolate sauce. It takes some practice to make your chocolate go far. If practice isn’t your thing just make extra chocolate sauce. Also, to minimize cracking, leave some space at the bottom of the cake ball without chocolate. If a crack does happen, it is easy to cover it up when you drizzle the chocolate over it later.
  7. For the chocolate drizzle, make the same chocolate recipe as above, but add ½-1 Tbsp more of raw cocoa to increase thickness. Using a spoon or a ‘candy making’ squeeze bottle, drizzle the chocolate in thin lines over the cake ball.
  8. For best results, store cake balls in freezer and remove ~5 min prior to serving. They should be fine for up to ~15 min before starting to soften too much. At that point, the coconut oil will become liquid (at around 76 degrees) and the chocolate will begin to melt. I actually stored these in the refrigerator because I preferred them a bit softer. They were a bit messy, but I also really like messes. 🙂
 Thank you again to The Urban Poser for this recipe, I highly recommend it!

This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan.

PB Raisin Recovery Bites

I am so excited about these recovery snacks! Made with all-natural ingredients, these bites contain the necessary protein and carbohydrates required to increase recovery and protein synthesis post-workout. Be sure to ingest this snack within 90 minutes of a workout for maximum benefits. For best results, consume within 30 minutes of activity.

Not only are these bites delicious, but cost-effective as well. What you would normally pay $3-4 per serving for at the store, you are paying less than $1 for by making your own. And you know EXACTLY what the ingredients are! No unnecessary additives in these bites!

Notes

  • Recipe Yields: ~24 bites (at approximately 1.5″x1″ size)
  • Prep Time: ~10 minutes
  • Notes: Feel free to experiment with ingredients

Ingredients

  • ~12 organic Medjool dates, pitted
  • 1 cup walnuts
  • ¾ cup gluten-free oats
  • 1 Tbsp organic ground flaxseed
  • 1 Tbsp hemp protein powder
  • ¼ cup dry-roasted, unsalted peanuts
  • 2 Tbsp organic creamy peanut butter
  • 1 Tbsp melted coconut oil
  • 1 tsp raw honey
  • ¼ cup coconut flakes
  • ¼ cup raw, hulled pumpkin seeds
  • ¼ cup raw, hulled sunflower seeds
  • ¼ cup organic raisins

Preparation

  1. Remove pits from dates, set aside.
  2. Add walnuts, oats, ground flaxseed, hemp protein powder and peanuts to food processor.
  3. Add dates to food processor two at a time, processing for only a few seconds each time. Try to avoid over-processing, as the mixture will become oily from the nuts.
  4. Add peanut butter, coconut oil and honey, process for for a few seconds until combined.
  5. Add coconut flakes, pumpkin seeds, sunflower seeds and raisins, process for a few seconds until combined. Feel free to mix by hand to avoid breaking the seeds.
  6. Test the mixture. Take ~1 Tbsp full of mixture and press it between your fingers. It should stick together nicely. If mixture seems dry, feel free to add in additional peanut butter, coconut oil or honey. If the mixture seems too wet, add in additional oats.
  7. Dump mixture from food processor onto cutting board and flatten by hand (or use wooden roller). Be sure to firmly press mixture into one large, flat slab. Cut the bites into desired size (~1.5″x1″) with pizza cutter or knife and store refrigerated in tupperware container. Wax paper can be used to separate layers of the bites inside the tupperware to keep them from sticking together while refrigerated, but is not essential.

I hope you enjoy these recovery bites! They will keep in the refrigerator for about a week, but feel free to store them in the freezer as well! I prefer to eat them when they’re a bit softer, so I’ll take them out of the refrigerator a few hours before my workout. This leaves them at the perfect temperature for consumption after my evening activities. They also make a fabulous dessert! These PB Raisin Recovery Bites are rich in natural sugars, protein, fiber and omega 3s. Enjoy!

And for a delicious pre-workout snack to load those glycogen stores, check out my Almond Coconut Raisin Energy Bars.

This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan.

I’m a big fan of natural energy/granola bars, but I’m not a fan of paying high prices for them. The ones I like the best—the ones that are the healthiest and taste the best, seem to be so pricey at the store! Especially when you eat one every day. $3-4 a day for an energy bar? No, thank you. So I decided to start making my own. I can now control the ingredients and the specific amounts of those ingredients, really making these bars something that I think are delicious, while providing my body the nutrients it needs for pre- and post-workout snacks. All without spending a bajillion dollars!

I was paying $3-4 per bar when I purchased them at the store. By making my own, I now spend less than $1 per bar. Much better! I even started cutting them into bite-sized pieces, making them last even longer! I have several different versions of these bars—this is the first of many!

Notes

  • Recipe Yields: ~8 bars (depending on size)
  • Prep Time: ~10 minutes
  • Notes: Feel free to experiment with ingredients

Ingredients

  • ~18 organic Medjool dates, pitted
  • ½ cup gluten-free rolled oats
  • ¼ cup walnuts
  • ¼ cup almonds
  • 1 Tbsp raw almond butter
  • 1 tsp virgin coconut oil
  • ⅛ cup sunflower seeds (raw, hulled)
  • 1 Tbsp ground flaxseed
  • 2 Tbsp almond meal
  • 2 Tbsp coconut flakes
  • 1 tsp brown rice syrup (or agave nectar)
  • ¼ cup organic raisins

Preparation

  1. Remove pits from dates, add to food processor.
  2. Add rolled oats, and process for just a few seconds to combine the ingredients without over-processing.
  3. Add walnuts and almonds, process for a few seconds.
  4. Add almond butter and coconut oil, process for a few seconds.
  5. Add ground flaxseed (yay for fiber and omega 3s!), almond meal and coconut flakes, process.
  6. If “dough” seems dry, feel free to add in additional almond butter or brown rice syrup/agave nectar.
  7. Stir in raisins by hand.
  8. Remove “dough” from food processor and flatten by hand (or use wooden roller) onto a cutting board. Cut the bars into desired size (either “bars” or bite-sized pieces), and store refrigerated in tupperware container. Wax paper can be used to separate layers of bars inside the tupperware, to keep them from sticking together while refrigerated.

I hope you enjoy these energy bars! They will keep in the refrigerator for about a week, but feel free to store them in the freezer as well! I prefer to eat them when they’re a bit softer, so I’ll take them out of the refrigerator in the morning, leave them out during the day and eat them before my evening workout! They’re also great for breakfast, or for a quick pick-me-up snack during the day! Heck, they even make a good dessert! They are rich in natural sugars, protein, fiber and omega 3s. Enjoy!

This recipe is: Raw, gluten-free, dairy-free, soy-free, vegetarian and vegan.

 

Oh. My. Gosh. So… a friend posted this recipe on her Facebook page last night. The moment I read it, I got up from the computer, went directly to the kitchen, and 10 minutes later, I had these ridiculously fabulous brownies in my mouth. Words really can’t explain how delicious they are, you have to try them for yourself! Want even more good news? They’re made with all-natural, healthy ingredients! No refined sugar added, no butter, no shortening and best of all—no baking! Enzymes are left in tact for easier digestion! Hooray!

Notes

  • Recipe Yields: 20 servings, but I suppose that all depends on how large your servings are.
  • Prep Time: 10 minutes, if that!
  • Cook Time: None, it’s a raw dish!
  • Freeze Time: Optional, a couple of minutes if you’d like.
  • Notes: Adding some of the optional ingredients will alter the allergen labels.

Ingredients

  • 2 cups walnuts
  • 2 1/2  cups Medjool dates, pitted (Organic if possible)
  • 1 c raw cacao
  • 1 c raw almonds (chopped)
  • 1/4 tsp. sea salt (optional)
  • A squirt, ~1/2 tsp, of agave nectar (optional)
  • ~1/2 tsp. vanilla (optional)

Preparation

  1. Place walnuts in food processor and blend on high until the nuts are finely ground.
  2. Add the cacao and salt, pulse to combine.
  3. While the food processor is running, add the dates one at a time, through the feed tube. You should end up with a mix that appears like cake crumbs, but when pressed, sticks together easily. If your mixture is not sticking, add additional dates, one at a time.
  4. In a large bow, or in the pan or tupperware you plan on storing the brownies in, combine the brownie mix and chopped almonds by hand.
  5. Press into a lined cake pan, or tupperware. Place in freezer or fridge until ready to serve, store in an airtight container.
  6. Enjoy the best brownies you have ever eaten, and share the healthy love!
Thank you, My New Roots, for this amazing recipe. If you’d like additional information on the health benefits of the ingredients in these brownies, please check out the original post!

This recipe is: Raw, gluten-free, dairy-free, soy-free, vegetarian and vegan.

This recipe is DELICIOUS! Feel free to make them in rammekins instead of tart tins. Also, these are very similar to the Raw Fruit Tart, but the cashew cream filling has a lighter consistency, since the cashews are soaked longer. Enjoy!

Notes

  • Recipe Yields: 4 servings
  • Prep Time: 10 minutes
  • Soak Time: Overnight
  • Freeze Time: A couple hours

Ingredients

Cashew Cream Ingredients:

  • 1 cup raw cashews
  • ¼ cup agave nectar
  • 1 tsp vanilla extract
  • ¼ cup filtered water

Walnut Crust Ingredients:

  • 1 cup walnut pieces
  • 2 medjool dates
  • ¼ tsp pink Himalayan salt (or sea salt, or no salt)
  • 1 heaped tsp coconut oil

Toppings:

  • handful of fresh blueberries, raspberries, blackberries, or any fruit of your choosing

Preparation

  1. Place the cashews in a bowl and cover with filtered water. Cover the bowl and allow to soak overnight.
  2. Place the walnuts and salt in a hand blender or food processor and blend. Add the dates (remember to remove the pits) and coconut oil and blend until a fine rubble is formed, scraping down the sides with spatula as you go.
  3. Evenly place the mixture into tart tins or rammekins (about 4), and create a cup-like shape. (The cream filling will sit within this cup. Place in the freezer for several hours.
  4. Drain and rinse the cashews, place in a food processor with a quarter cup of filtered water, the agave and vanilla extract and blend until completely smooth. Again, scrape down the sides using a spatula ensuring there are no bits in the mixture. Keep blending until it is super smooth, adding a little more water if necessary – not too much, remember you can always add more but you can never take away!
  5. Transfer the cream to a Tupperware dish and refrigerate for several hours.
  6. Remove the walnut cups from the freezer and allow to slightly thaw for a few minutes before running a knife around the edge (I found a butter knife works best) and carefully easing out each cup – the coconut oil will ensure they won’t stick to the muffin molds.
  7. Spoon several tablespoons of cashew cream into each cup and top with sliced kiwi and a few fresh blueberries – or any fruit of your choosing.

This is a RAW recipe from Judita Wignall (2) to make your own chocolate. Use it for cooking, for dipping fresh fruit or anything else your little choc-o-holic heart desires.

Notes

Recipe yields: 2 cups
Prep time: 15 minutes
Chill time: 30 minutes
Additional Equipment Needed: None 

Ingredients

  • 1 c. cacao butter, shaved into small pieces
  • 1 c. cacao powder
  • 2-4 tblsp. agave nectar (the more you use, the sweeter it will be)
  • 2 tsp. alcohol-free vanilla extract
  • a pinch of sea salt (optional)

Directions

  1. Melt cacao butter in saucepan over very low heat. It should be warm, not hot and you should be able to touch the pan and the cacao butter without pain. Turn the heat on and off to regulate temperature, use a candy thermometer if necessary. Cacao butter should be between 95° and 98°F.
  2. Stir in the cacao poser, agave nectar, vanilla extract and salt and combine very well. Add in your favorite ingredients (nuts, etc.)
  3. Pour your mixture into chocolate molds and let set in the freezer for at least 30 minutes before removing.
This chocolate will keep in the refrigerator for at least 2 months. Sweet! Also, be cautious not to get any water or steam into your chocolate mixture, as it can cause it to curdle. If that occurs, melt additional cacao butter and stir in little by little until the mixture once again becomes smooth.

 

This recipe is: Gluten-free, dairy-free, soy-free, vegetarian and vegan.

Raw Fruit Tart ©Melissa Villamizar
Raw Fruit Tart

I love desserts you can eat without feeling guilty, and this one falls into that category! This fruit tart is completely RAW, which means nothing is cooked, it uses all raw, whole foods as ingredients. It is also gluten-free. Thank you Judita Wignall (2) for this fabulous recipe!

Notes

Recipe yields: 8 servings
Soak time: 2 hours
Prep time: 30 minutes
Chill time: 2 hours
Additional Equipment Needed: Removable-bottom tart pan (optional)

Ingredients

Crust:

  • 2 c. macadamia nuts
  • pinch of sea salt (optional, I did not use it)
  • 1/3 c. Medjool dates

Custard:

  • 1 c. raw cashews, soaked 2 hours
  • 2/3 c. coconut oil, warmed to liquid
  • 1/2 vanilla bean, scraped (I didn’t use this b/c I didn’t have any vanilla beans laying around the house)
  • 1/4 c. agave nectar
  • 2 tblsp. water

Fruit Topping:

(Use whatever fruit is in season, or any fruit you prefer to make it your own!)

  • 1 c. quartered strawberries
  • 1/3 c. blueberries
  • 2 kiwis, peeled and sliced

Directions

Crust:

  1. Place the macadamia nuts and sea salt into a food processor and process until ground. Add the dates and process again until incorporated. Don’t overprocess, it will release too much oil.
  2. Spread the mixture evenly into a 9.5″ removable-bottom tart pan lined with parchment paper. (I did not have a removable-bottom pan, so I just used a glass pan, without the parchment paper. It turned out just fine.)
  3. Starting in the center, press with your fingers to form a firm crust. Make sure the sides are firm so they don’t lose their shape when removed from the tart pan.

Custard:

  1. Process the cashews, coconut oil, vanilla bean, agave nectar and water in a high-power blender until very smooth
  2. Pour the custard over the crust and smooth with an offset spatula (or regular spatula). Chill for at least 2 hours.
Before serving, top the custard with the fruit mixture. This dish will keep for up to 2 days in the refrigerator. Happy RAW eating!

This recipe is gluten-free and soy-free.

These oatmeal cookies are so delicious and so healthy, you can eat them for breakfast! Just don’t eat too many in one sitting, it is oatmeal after all… 🙂 These cookies are gluten-free and soy-free, and there is no artificial sugar or other ingredients. I’m working on getting the nutrition information (calories, etc.) together as we speak. Another great thing about this recipe is you really can tailor it to fit your own taste buds. Add nuts if you’d like, maybe some cinnamon, carob chips, etc., it’s all up to you! Even the ratios of almond meal, steel-cut oats and rolled oats can be adjusted. If the dough ends up too dry, just add some more applesauce. And vice-versa, if it ends up too wet, add some more oats or almond meal. I tend to prefer the dough a bit more moist before I put these into the oven, they turn out a little better in the end.

Here’s how I make them… as far as the optional ingredients, I use stevia, raisins and cocoa nibs. Feel free to experiment!

Notes

Recipe yields: about 2 dozen cookies depending on size
Prep time: 20 minutes
Cook time: 10-14 min

Wet Ingredients:

  • 1/2 c. applesauce
  • 2 eggs
  • 1 tsp. vanilla extract
  • a squirt of agave nectar

Dry Ingredients:

  • 1/2 tsp. baking soda
  • 1 tbls. stevia (optional)
  • 1 c. almond meal
  • 1 1/4 c. steel cut oats
  • 1 c. rolled oats
  • 1/2 tsp. cinnamon (optional)

Optional Ingredients:

  • 3/4 c. raisins (optional)
  • 1 tbls. cocoa nibs (optional, and a little goes a long way)
  • 1/4 c. carob chips
  • 1/4 c. pecans (or almonds, walnuts, etc.)

Other Notes:

I use a combination of steel cut and rolled oats. The steel cut oats are less processed than the rolled oats, but rolled oats add a nice texture to the cookie. Feel free to try using pecan and hazelnut meal as well as almond meal, very delicious!

Directions:

  1. Preheat oven to 350°F
  2. Mix together wet ingredients in a small bowl and set aside
  3. Mix together dry ingredients in a large bowl
  4. Combine wet & dry ingredients by scooping wet into dry ingredients’ bowl and mix together
  5. Add optional ingredients to mix
  6. Scoop by tablespoon-ish size onto greased cookie sheet (I use an ice cream scooper. Please note these cookies will bake into the exact shape you see on the cookie sheet. They will not form perfect circles).
  7. Bake at 350° for 10-14 minutes until cookies are golden brown on the sides and on the top
  8. Remove from cookie sheet and set on a cooling rack
  9. When the cookies have cooled, drizzle a small amount of agave nectar on top (Note, this is optional. It is delicious, but will add calories, so skip this if you’re counting calories!)