My friend Ellen had the best idea — a clean cookie exchange. We met for coffee, shared paleo/vegan cookies and lots of great conversation! If you want to make a healthier cookie this holiday season, check out the recipes below!
Maria’s Paleo Donuts: https://glutenfreebaking.com/paleo-old-fashioned-doughnuts/
• 2/3 cup coconut sugar or evaporated cane juice (3 1/2 ounces; 100 grams)
• 1/2 cup coconut flour (2 ounces; 57 grams)
• 1/2 cup tapioca starch (2 ounces; 57 grams)
• 1 teaspoon baking powder, homemade or grain-free store-bought
• 1 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/4 cup coconut oil or unsalted butter, melted and cooled slightly (2 ounces; 57 grams)
• 2 large eggs (about 4 ounces; 100 grams out of the shell)
• 3/4 cup milk, dairy-free or traditional (6 ounces; 170 grams)
• 1 teaspoon vanilla extract
1. Adjust an oven rack to the middle position and preheat the oven to 350ºF. Grease two 6-cavity doughnut pans with nonstick cooking spray, melted coconut oil, or melted butter.
2. Whisk the coconut sugar, coconut flour, tapioca starch, baking powder, nutmeg, and salt together in a medium mixing bowl. Add the melted coconut oil, eggs, milk, and vanilla and whisk until smooth. The batter will be thick.
3. Spoon the batter into the prepared pans, filling the cavities about three-quarters full. (If you have a piping bag and large plain pastry tip kicking around the kitchen, use those instead.) Lightly tap the pans on the counter to settle the batter.
4. Bake the doughnuts until they are golden brown and spring back to the touch, about 15 minutes.
5. Allow the doughnuts to cool in the pans on a wire rack for 5 minutes, then turn them out onto the rack to cool completely.
6. Doughnuts are best enjoyed the day they are baked. Freeze leftovers, wrapped in plastic wrap and placed in a freezer container, for up to one month.
Lisa’s Chocolate Chip Cookies:
3/4 c cashew butter
1/4 c almond butter
1/2 c almond meal
1/2 c unsweetened shredded coconut
1/4 tsp pink Himalayan sea salt
1/2 tsp vanilla
1/4 c of maple syrup
5 tbs mini vegan choc chips or cocao nibs
Mix all ingredients in large bowl with your hands until fully integrated. Take heaping tablespoons (I use a small ice cream scoop). Place on cookie sheet covered in parchment. Flatten cookies with fingers or back of spoon. Put in oven for 10-12 mins. Cookies will not rise or fully brown like other cookies. Allow them to cool before removing from pan or they will fall apart. Once cool I store in fridge.
Jenny’s Double Chocolate Mint Cookies:
• 1 cup blanched almond flour
• 1/2 cup raw cacao powder sifted
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup organic coconut oil refined, soft, but solid
• 1/4 cup smooth almond butter creamy and stirred if needed
• 1/4 cup pure maple syrup
• 1/4 organic coconut sugar
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract add 1/2-1 tsp if you want them very minty!
• 1 flax egg 1 Tbsp ground flaxseed mixed with 2.5 Tbsp water, allowed to sit for 10-15 mins
• 1 cup dark chocolate chips I used Enjoy Life, you can use chopped dark chocolate too
1. Prepare the flax egg first, set aside. Position your oven rack to the middle and preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
2. Combine dry ingredients well in a bowl and set aside. With an electric hand mixer, cream together coconut oil, almond butter, maple syrup and coconut sugar until smooth. Add in the vanilla, peppermint and flax egg, beat on on medium speed, then stir in the dry ingredients until fully combined. Gently stir in the chocolate chips to evenly distribute.
3. Chill the dough in the fridge for 10 minutes.
4. Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet about 2” apart. Use a second baking sheet if necessary. Bake in the middle rack for 12-14 minutes or until cookies are set and tops are bumpy.
5. Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely. Enjoy!
Ellen’s Paleo Chai Spiced Cookies
• 2 cups (200 grams) blanched almond flour
• 1/4 cup (34 grams) coconut flour, sifted if lumpy
• 1/4 cup (50 grams) coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup (56 grams) coconut oil, melted
• 1/4 cup (60ml) maple syrup
• 1 teaspoon vanilla
• 1 large egg
• 3-4 tablespoons sugar for rolling (you can use raw sugar or coconut sugar for the paleo verison)
1. In a medium mixing bowl, stir together the dry ingredients (almond flour through salt).
2. In a large mixing bowl, mix together the melted coconut oil, maple syrup, vanilla and egg.
3. Add the dry mixture to the wet and stir just until combined.
4. Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
6. Roll the dough into 1″ balls, roll in the sugar, and place 2″ apart on the prepared baking sheet.
7. Bake for 8-10 minutes or until the tops are firm and no longer wet. They will not brown but may crack a little.
8. Remove to a baking sheet to cool completely.
9. Store in an airtight container for up to 5 days.
Kara’s Coconut Cookies
1 overly ripe banana
1 egg white
3 cups almond flour
1 tsp baking soda
1 tsp cinnamon
3/4 cup coconut sugar
1/2 tsp sea salt
1 tsp vanilla extract
1 cup coconut, unsweetened
1 cup walnut pieces
1/4 cup unrefined coconut oil
Mix all dry ingredients and then mix coconut sugar and coconut oil until blended. Mix other ingredients in with the coconut sugar and oil. Add in dry mix, let set for 45 min in the fridge. Bake at 350 for 8 min, rotate and bake another 8 min. Let cool on a cookie rack.
Christine’s 7 Layer Bars
• 1/2 cup honey
• 1-1/2 tablespoon palm shortening or ghee
• 1/2 cup coconut milk
• 1/2 teaspoon sea salt
• 1∕3 cup plus 1 tablespoon coconut flour
• 1⁄4 cup almond flour
• 1⁄4 cup unsweetened applesauce
• 2 tablespoons coconut oil, softened
• 1 tablespoon honey
• 1⁄2 teaspoon pure vanilla extract
• 1⁄2 teaspoon apple cider vinegar
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon cinnamon
• Pinch sea salt
• 3 ounces unsweetened chocolate
• 1 tablespoon coconut milk
• 3 tablespoons honey
• 3 tablespoons coconut butter
• 6 tablespoons coconut milk
• 2 tablespoons honey
• 1⁄2 cup chopped walnuts
• 1⁄4 cup shredded, unsweetened coconut
• 1⁄4 cup dairy-free chocolate chips
1. Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature.
2. Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool on a wire rack for 15 minutes.
3. Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.
4. Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
5. Sprinkle chopped walnuts over the chocolate layer.
6. Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
7. Sprinkle shredded coconut over the cream layer.
8. Finish with a layer of chocolate chips.
9. Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.
Jen’s Ungranola Bars
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My Go-To Granola Bars # Bars are so convenient but store-bought variations tend to be expensive and full of added sugars! Try making these paleo granola bars and storing in the freezer to have on hand when you need a healthy snack! You can mix up the nut/seeds and stir-ins with each batch! # You’ll need: -4 cups of nuts or seeds (I used a combination of cashews, pistachios and pecans) -1/2 cup melted coconut oil -1/2 cup nut butter (I used @traderjoes cashew butter) -1/4 cup pure maple syrup -1/3 cup @enjoylifefoods mini chocolate chips (or stir-in of your choice like raisins or dried cranberries) # Method -Put nuts/seeds in food processor until a good granola-ish consistency is reached. -In a separate bowl, stir together wet ingredients. – Combine two mixtures and mix well. -Fold in chocolate chips last -Place in a parchment lined dish and press down. -Freeze for 30 minutes then cut into squares or break into granola pieces. -Store in the freezer. # #paleo #paleodiet #paleorecipes #paleosnacks #healthyfood #healthyrecipes #healthysnacks #healthyeating #cleaneating #cleanfood #eatclean #granola #granolabar #glutenfree #glutenfreesnacks
You’ll need: -4 cups of nuts or seeds (I used a combination of cashews, pistachios and pecans) -1/2 cup melted coconut oil -1/2 cup nut butter (I used @traderjoes cashew butter) -1/4 cup pure maple syrup -1/3 cup @enjoylifefoods mini chocolate chips (or stir-in of your choice like raisins or dried cranberries)
Method -Put nuts/seeds in food processor until a good granola-ish consistency is reached. -In a separate bowl, stir together wet ingredients. – Combine two mixtures and mix well. -Fold in chocolate chips last -Place in a parchment lined dish and press down. -Freeze for 30 minutes then cut into squares or break into granola pieces. -Store in the freezer.