Jahmu Gluten-Free Pumpkin Chai Cookies With Chocolate Chips
These cookies are irresistibly delicious!
- 1 can organic pumpkin puree
- 2 large eggs
- ½ tsp vanilla
- 2 Tbs Greek yogurt optional
- 1 cup sweetener of your choice try 1/4 cup maple syrup, 1/4 cup honey or agave and 1/2 cup coconut sugar or brown sugar. You can use a few drops of stevia instead of sugar if you would like to keep it sugar free
- 2 cups chocolate chips
- 1 ½ cups pecans or walnuts optional
- 3 cups gluten free flour preferably one cup coconut flour, one cup Almond flour, and one cup all purpose gluten free flour or rice or tapioca flour
- ⅓ cup melted coconut oil or butter
- t tsp baking powder
- ¼ tsp salt
- 1 ½ Tbs Jahmu
- Preheat oven to 350°F and grease a pan with butter or coconut oil.
- Mix the pumpkin, eggs, warm coconut oil (or butter), vanilla, yogurt and sweeteners in a large bowl.
- In a separate medium bowl, mix the flour, salt, baking powder, and Jahmu.
- Gradually add the dry ingredients to the wet ingredients.
- Add nuts and chocolate chips. The mix should be of the consistency of fluffy cookie dough. If it’s too wet, add more flour and if it’s too dry, add yogurt or coconut milk.
- Drop large spoonfuls onto the pan and bake for 15 to 20 minutes.
- Let the cookies cool and then devour!
Jahmu Chocolate Almond Biscotti Recipe
- 2 cups almond flour
- 1 cup coconut flour
- 1 cup cocoa powder
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp Jahmu
- 3 eggs beaten
- ¼ cup coconut oil room temperature, soft, or melted
- ¼ cup butter or ghee softened
- 1 cup coconut sugar
- 1 cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp almond extract optional
- 1 tsp lemon zest optional
- 2 cups slivered or chopped almonds
- 2 cups mini chocolate chips optional
- Preheat oven to 375°F and grease two cookie trays with coconut oil or butter.
- Mix the flour, cocoa powder, baking powder, salt, and Jahmu together in a medium bowl.
- In a large bowl, mix butter, coconut oil, coconut sugar, and honey or maple syrup until smooth.
- Add the eggs, extract, and lemon zest to the butter mixture.
- Slowly add the dry mixture to the wet mixture and stir until well-combined.
- Add the chocolate chips and almonds. The dough should be the consistency of cookie dough but on the dry side. If it is too moist, add more flour and if it is too dry, add some milk or water.
- Put half of the mixture on one pan and half on the other. Spread it out into a 1 inch thick elongated oval. At this point you can sprinkle more almond slivers on top if you want.
- Bake for 23-30 minutes or until slightly brown around the edges and firm to touch.
- Remove the biscotti from the oven to cool and lower the oven temperature to 225°F.
- When it is still warm but cool enough to touch, cut the biscotti into about 1 to 2 inch wide strips and separate them by at least ¼ inch.
- Put the biscottis back in the oven for another 20 to 30 minutes or until dry and crispy but not burnt.
Jahmu Gluten-Free Gingersnap Cookie Recipe
The holidays are time for family, giving and yes, cookies. One of our favorite holiday cookies are gingersnaps; they bring about so much nostalgia and they are just plain delicious. We’ve updated the classic gingersnap recipe to include fresh, organic ingredients and Jahmu Chai, of course. Best of all— they’re gluten-free! We hope you enjoy these comforting holiday cookies with family and friends this season.
- ¾ cup coconut oil
- 1 cup organic brown sugar or coconut sugar
- ½ cup maple syrup or molasses
- 2 eggs
- 2 tsp fresh ground ginger
- 1½ Tbs Jahmu
- ½ tsp sea salt
- 1½ tsp baking soda
- 2⅓ cups gluten-free baking flour
- ½ cup organic cane sugar
- In a large mixing bowl using a hand mixer, cream the coconut oil and brown sugar. Add the maple syrup and eggs and continue mixing until well combined. Add the ginger, Jahmu, sea salt and baking soda and mix well.
- Add the gluten-free flour and mix until well combined. The mixture will be slightly wet.
- Roll the cookie dough into 1-inch balls, then roll each ball in the remaining ½ cup of cane sugar.
- Lay the balls on a baking sheet lined with parchment paper.
- Bake for 15 minutes or until the cookies are crackled and set.
- Allow the cookies to cool on the baking sheet, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Jahmu Sugar-Free Chocolate & Nut Butter Fudge Bars
Servings: 1 pan
- ½ cup peanut butter or any nut or seed butter such as almond, sunflower or cashew
- ½ cup raw cacao
- 4-6 oz unsweetened baking chocolate
- 1 cup coconut butter and coconut oil You may add extra coconut oil for a smoother texture, but do not replace coconut butter entirely with coconut oil
- 1 tsp vanilla extract
- ½ tsp sea salt
- Sweeten to taste If you want it to be complexly sugar free I recommend using stevia. If you choose to use sugar I recommend maple syrup and/or coconut sugar
- 2 tsp Jahmu
- Line a pan with parchment paper or tin foil.
- Create a double boiler on your stove by filling a pot with about an inch of water and placing a smaller pot or metal bowl inside of it.
- Bring the water to a boil, then turn the heat to low.
- Add the coconut butter, coconut oil, and unsweetened chocolate in the small pot.
- As the coconut butter and chocolate melt stir in the cacao powder, Jahmu, vanilla, sea salt, and sweetener of your choice. If you use stevia remember, less is more!
- Continue stirring and allow mixture to become liquid, but do not let it boil! Taste it to see if it’s sweet enough for your liking (be careful tasting—it will be hot!). Add more sweetener if you desire.
- Pour the chocolate onto the parchment paper or tin foil lined pan
- Add plops of nut butter and spread/swirl them throughout the chocolate.
- Put the pan of chocolate into the fridge and let it cool for at least 20 minutes.
- Once it has solidified, you can cut it up into squares. Store the leftover fudge in the fridge.
**Note: To make the chocolate more liquid, add more coconut oil. To make it more solid, add more chocolate, coconut butter and/or cacao. The chocolate will harden in the fridge but will remain a fudge-like consistency at room temperature. You can use this base chocolate fudge recipe (without the nut butter) to make other variations, Try adding ingredients such as peppermint, candy canes, nuts, orange peels, caramelized ginger, dried fruit, etc.