brooklyn, carbs, Chef, chocolate, chowder, cko, cko hoboken, clean eating, clean eats, columnists, company, contest, cook, cooking, create, cuisine, dairy free, date night, dessert, dinner, eataly, education, event, explore, fall, family, farm food, figs, fit, fit food, fit foodies, fit soul and spice, fitness, fitness writer, fitspo, food, food art, food writer, foodie, foodies, french cuisine, french foods, fudge, fun food, giveaway, grand opening, gym, gym rat, Health, health nut, healthy, healthy cuisine, Healthy Cuisine Night, healthy date night, healthy home, hoboken, home, hot chocolate, hot yoga, IBS, ice cream, individuality, Italian, Jersey Bites, kitchen, lactose, lamb, lbi, lifestyle, long beach isalnd, long beach island, love, love to cook, low FODMAP, marketing, meat free, meat lovers, new jersey, new year, new york city, nj running company, nutrition, nyc, olive oil, organic, PARCC, party, pie, prize, product reviews, promo, quinoa, raw, raw cacao, raw food, raw vegan dessert, recipe, resolution, salad, school, sea fare, seafood, soup, state test, summer treats, sunday dinner, teachers, Valentine's Day, vegan, vegan food, vegan life, Vegetarian, website, winter, work out, yoga, your life, your style
In an attempt to make cookies that are light, made with natural ingredients, and loaded with health benefits from ingredients such as organic virgin coconut oil, raw pecans and walnuts, and farm fresh eggs, I hit the FSS kitchen last week to add another dessert to my fit foodie inventory! What resulted was probably one of the most delicious cookies I’ve ever had…EVER! They’re light, airy, and most wonderfully, gluten and guilt free. The flavor of baked raw pecans and walnuts combined with a generous amount of pure bourbon vanilla extract, combined with this cookie’s warm, soft, gooey center, provides a toasted vanilla flavor like few I’ve ever experienced.
Dealing with Irritable Bowel Syndrome (IBS), like 1 in 7 Americans do each and every day, I am making more frequent attempts to cook with low FODMAP ingredients now as well. I’m working on a project right now that reaches out specifically to people living with IBS and striving to put primarily low FODMAP foods in their bodies.
Today’s FSS Pecan Cookie Puffs are completely low FODMAP, and will not bother your stomach (for example: swelling, bloating, soarness, constipation, etc) if you are learning to live with this condition. Remember to stay positive, because while there are many food restrictions on a low FODMAP diet, there are still tons of delicious options for us to work with. My goal is to help others realize and embrace this fact!
Check back with Fit Soul and Spice later for the healthy foodie scoop on my low FODMAP ice cream sandwich recipe, which combines two more dairy free creamy options with these uh-maz-ing cookies for fabulous sweet sandwiching purposes! My FSS Pecan Cookie Puffs are gluten free, dairy free, low carb, made with natural sugars, and completely low FODMAP friendly. They take about 10 minutes to prep, and 12 minutes to bake. Try them out today and enjoy! I suggest doubling the recipe, because they’ll probably disappear as quickly as they were created. Enjoy, and please tag @fitsoulandspice on Instagram if you make these healthy treats!
FSS Pecan Cookie Puffs
Yields about two dozen cookies
1 cup gluten free flour
1 ½ cups gluten free baking flour
2 cups organic coconut sugar
1 ½ teaspoons xanthan gum
½ teaspoon Himalayan pink salt or sea salt
1 teaspoon baking soda
Generous dash of cinnamon
½ cup organic virgin coconut oil, melted
1 ½ tablespoons pure vanilla extract
2 large eggs
2 large egg whites
¾ cup raw, chopped pecans
Preheat oven to 375
1. Add all dry ingredients, except raw pecans, to a mixer. Mix on low for one minute until ingredients are evenly combined.
2. Add all wet ingredients to a large bowl. Mix well with a fork or whisk, folding eggs into mixture and combining ingredients evenly.
3. Once all wet ingredients are combined, add to mixer with dry ingredients.
4. Mix all ingredients on low for 1 minute. Pause to scrape the sides. Resume mixing until ingredients are combined, forming into a stretchy dough.
5. Add raw pecans to mixer. Continue mixing for one more minute on low, folding pecans into your cookie dough.
6. Grease a large cookie sheet with coconut oil spray.
7. Drop dough by teaspoonfuls about one inch apart on your cookie sheet. They will not stick, and ingredients will not cause dough to spread. Instead, it will grow into a puffy texture.
8. Sprinkle with cinnamon. Bake for 12 minutes. Remove from oven, cool for five minutes, and enjoy these light and fluffy treats!!
TIP: They are fabulous as ice cream sandwiches made with banana ‘ice cream’ and my FSS Twice Whipped Coconut Cream (only 3 ingredients!)
Stay sweet, stay hungry, stay healthy! Much love.