Hello, cookie lovers! I want to take a moment to introduce you to the owner of the gluten–free, vegan, sugar-free, low sodium bakery, Sweet Debbie’s Organic Cupcakes in Los Angeles. (www.sweetdebbiesorganiccupcak
All the recipes featured in her book are free from dairy, eggs, tree nuts, peanuts, soy, wheat, gluten and refined sugar. While those of you who know me are well aware I have a serious sweet tooth, and I am pretty fond of my peanut butter – I’m also always looking for ways to bake healthier, especially with my recent diagnosis of gestational diabetes. Also, my son’s school is peanut free – so sending treats for holidays is so much easier with a few really good “safe’ recipes on hand! (And more personal than a box of store bought goodies – although if I lived in Los Angeles you can bet I’d be shopping at Debbie’s bakery instead of heating up my kitchen.)
Are you saying “no” to dessert because of food allergies or health concerns? Or saying “no” when your kid asks for a cupcake at a birthday party? If so, Sweet Debbie has a Chocoholic Cupcake for you!
With her own son allergic to “every food in the USDA pyramid,” Debbie Adler took matters into her own kitchen. Today, her wildly popular, allergen-free bakery, Sweet Debbie’s Organic Cupcakes, has Hollywood’s A-list celebrities lining up for her delicious, nutritious muffins, brownies, cookies, cupcakes, donut holes and breads.
Now Sweet Debbie is sharing all her delectable secrets for fifty scrumptious treats like:
Salted Caramel Apple Muffins
Cosmic Chocolate Chip Cookies
Gourmet Dark Chocolate Mesquite Brownies
Blueberry Streusel Donut Holes
If you’re a vegan, diabetic, have celiac disease, a food allergy or an intolerance, or are simply interested in boosting your health via your baking tins, set the oven to “preheat” and sit down with Sweet Debbie’s Organic Treats. Your sweet tooth will thank you for it.
We don’t live incredibly close to a Whole Foods anymore like we did on south beach when it was in walking distance, but we are getting a Trader Joe’s nearby soon (which I am a little more than excited about). I love having health food stores around though, and although I don’t shop there regularly (mainly because my local Publix carries a lot of organics and healthy products anyway), I do adore the natural supplement sections in specialty stores. I get my prenatal vitamins, evening primrose oil, and raspberry leaf tea from Whole Foods – and on my next trip I’ll definitely be picking up the ingredients for some of these yummy treats she features.
Basil Lemonade Cookies Photo credit: Sweet Debbie’s Pinterest Board
- 15 x 13 in sheet of parchment paper
- 1½ cups all-purpose gluten-free flour
- ½ cup light buckwheat flour
- ½ teaspoon baking soda
- ½ teaspoon guar gum
- ¼ teaspoon fine sea salt
- ¼ cup coconut oil
- ¼ cup coconut nectar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- ¼ teaspoon stevia powder
- 7 tablespoons water
- 3 tablespoons finely minced fresh basil
- Lemon Glaze:
- 1 tablespoon unsweetened coconut milk
- ¼ teaspoon turmeric powder
- 1 cup powdered erythritol
- 5 tbsp freshly squeezed lemon juice
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
- To make cookies, whisk together the two flours, baking soda, guar gum, and salt in a large bowl. Make a well in the middle.
- Microwave the coconut oil and coconut nectar in a 2cup measuring cup for 20 seconds. Add the vanilla, lemon extract and stevia, and stir to combine. Pour into the flour mixture.
- Add the water to the flour mixture and stir until the liquid is absorbed. Stir in the basil.
- Take about 1½ tbsp of the dough and shape it into a ball, place it on the prepared cookie sheet. Repeat until you have used up all of the dough, placing the balls about 2 in apart on the sheet. Flatten each gently with the bottom of a measuring cup.
- Bake the cookies 13-14 min, until they are a light golden brown around the edges. Rotate the cookie sheet from front to back after 9 min of baking.
- Transfer the cookie sheet from the oven to a wire rack and let sit about 15 minutes before removing the cookies to cool completely.
- To make the lemon glaze:
- Mix together the coconut milk and turmeric powder in a medium-size microwave-safe bowl and microwave for 20 seconds. Add teh powdered erythritol and lemon juice and stir until smooth and well combined.
- Frost the completely cooled cookies.
- Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Do you have any favorite dishes adapted for allergies or sensitivities? Share with us below!