Gluten Free Deserts

Last week I hosted an Introduction to Essential Oils workshop, so I decided to play with a couple of my favorite recipes and add oils to them.  I came with a chocolate cookie, almost mini cakes, with peppermint oil that tasted like Thin Mints or Peppermint Patties!  I also took the chocolate out and came up with a lemon, lavender one that is out of this world.  You get the bite of the lemon and then the floral hint of lavender!  A feast for your sense, even before you take a bite.  Of course since I was making several different dishes with the oils, my kitchen looked like a tornado in Kansas just hit, so I didn’t get any photo’s to share.  But these simple easy cookies are super fast, super easy and tasty.  Best of all they are gluten-free and low in sugar!

Cacao Peppermint Cookie Cakes

  • 2 whole banana’s
  • 2 tablespoon(s) almond butter
  • 3 1/2 teaspoon(s) Cacao Powder or cocoa powder
  • 1 teaspoon(s) baking soda
  • 1/4 teaspoon(s) sea salt
  • 1 1/4 cup(s) almond flour
  • 12 to 15 drops peppermint oil
  • 3 drops cinnamon bark oil or cassia oil
  • 1/4 cup(s) dark chocolate chips/chunks, I use the vegan, dark chocolate ones

Pre-heat oven to 350 and prepare a baking sheet with either spray coconut oil or line with parchment paper.

Blend banana’s, almond butter, Cacao Powder, baking soda, sea salt, almond flour and the oils in a stand mixer or hand mixer.  Mix in the chocolate chips/chunks, use a little more if you like.  At this point I checked the batter to make sure it is pepperminty enough and the cinnamon isn’t over powering.  If you like more peppermint flavor and an extra drop or 2.  The flavor does dissipate when they are baked.

I use a small ice cream scoop or you could drop them by a heaping table-spoon onto the prepared sheet.  I press them down slightly with the back of the scoop, but you don’t want to flatten them, you want them thicker so they will be more cake like on the interior.

Bake for about 15 minutes.  Remove immediately from the baking sheet and place on wire rack to cool.

I have found if you leave them on the wire rack they stay crisp on the outside and chewy on the inside.  If you place them into any container, even if they have been out a while,  they immediately soften up and become more cake like

Lemon and Lavender Cookie Cakes

  • 2 whole(s) banana
  • 2 tablespoon(s) almond butter
  • Zest of one Lemon
  • 15 drops of lemon oil
  • 3 to 5 drops of lavender oil
  • 1 teaspoon(s) baking soda
  • 1/4 teaspoon(s) sea salt
  • 1 1/4 cup(s) almond flour
  • 1/4 cup(s) dark chocolate chips/chunks
  • Organic Demerara sugar to sprinkle on top

Follow the directions above, tasting the batter to make sure the it tastes nice and lemony with a hint of lavender.  I sprinkle a little bit of sugar on top just to bring out the lemon taste a little more.

I hope you enjoy these and you can adjust the oils to your taste.  If you want more information on oils you can cook with, let me know I can direct to the right ones.