APPLE CINNAMON COOKIES

 These cookies are really simple to make and they’re sweet enough to satisfy this reformed sugar addict. Plus, the smell of baked apples, cinnamon, coconut, and almonds is HEAVENLY!

Here’s what I gathered to make 18 medium cookies:

• 2 large apples, peeled, cored and cut into eighths (I used Fuji apples)
• 2 cups blanched, slivered almonds
• 2 teaspoons coconut oil, melted
• 2 teaspoons vanilla extract
• 1 tablespoon of cinnamon
• 1 cup finely shredded unsweetened coconut
• A pinch of Kosher salt
• 3 large eggs, lightly beaten
  

Here’s how I made them:

I preheated the oven to 350 F, gathered the ingredients and grated the apples using the shredder disc on the food processor.

I measured out 2 cups of shredded apple and put them aside.

Then, I replaced the shredding disc with the regular chopping blade, put almonds, cinnamon, coconut oil, and vanilla in the work bowl and pulsed everything until they were coarsely ground.

I combined the apples, almonds, shredded coconut, and salt in a large bowl and stirred to combine.

Next, I added the eggs and mixed everything evenly.

I used a ice cream scoop to scoop out the dough and placed each dollop on a parchment lined cookie sheet.

Then, flattened them with my hands.

I stuck the tray in the oven for about 25-30 minutes, rotating it at the halfway mark. I took the cookies out of the oven when they started turning brown around the edges.

Then, I cooled the cookies on a rack for about 20 minutes.

These cookies were yummy – soft and nutty with just the right touch of sweetness. Make sure you have sweet and ripe apples because there’s no other sweetener in these cookies. If your apples aren’t fantastic or you like your cookies sweeter, you can probably add a couple teaspoons of raw honey or blend in a date or two. 

Thanks for the great recipe,Recipe: George / Civilized Caveman

PRIMAL COCONUT MACAROONS

yields 16, very easy to make

• 2 large egg whites
• ¼ cup honey
• ¼ teaspoon fine sea salt
• 1/4 tsp pure vanilla extract
• 2 ½ cups unsweetened coconut flakes or unsweetened shredded coconut
• 3 1/2 ounces dark chocolate (chips, or chopped up)

Preheat oven to 350°. In a medium bowl, whisk together egg whites and honey with a fork. Then Briefly whisk in salt and vanilla. Add the coconut and stir until everything is well incorporated.

Place bowl in fridge to chill for ½ hour. Remove from fridge and scoop mixture onto a two parchment-lined cookie sheets using a 2 TBSP cookie scoop (or spoon) and pat the mixture in firmly and level.

Bake for 10-12 minutes, rotating pans halfway, until golden brown. Remove from oven and allow to cool completely.

In the meantime, place chocolate into a double boiler over simmering water and melt, using a rubber spatula to stir the chocolate in order to avoid burning. Once the chocolate is completely smooth, scoop it into a ziplock bag and seal it well. Using scissors, snip a small corner off the bag and pipe chocolate onto cooled macaroons. You can also just dip the cookies into the chocolate if you prefer a heavier coating.

Let chocolate set by placing cookies in the fridge or a cool spot. Right now we don’t have our AC running yet so the pre-summer humidity in my house wouldn’t have been optimal for this. The fridge works fine and didn’t dry out the cookies. You can continue to store them in there if you’d like, and bring them back to room temperature before serving.

HOMEMADE OREOS (gluten free)

Ingredients

Cookie:

• ½ cup + 6 tablespoons almond flour
• ¼ cup arrowroot powder
• ¼ cup raw cacao powder
• 4 tablespoons butter, room temperature
• 1 tablespoon coconut milk (full fat can)
• ½ teaspoon vanilla extract
• 2 tablespoon raw honey (adjust the amount of sweetener to your liking)

Buttercream Filling:

• 3 tablespoons coconut butter
• ½ teaspoon vanilla extract
• 2 tablespoon water
• 1 tablespoon raw honey

Instructions

Cookie:

1. in a medium bowl, mix the almond flour with the arrowroot powder and raw cacao powder
2. in a separate bowl mix butter, coconut milk, vanilla extract and raw honey
3. stir wet ingredients into almond flour mixture until combined and refrigerate for 15 minutes
4. roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
5. remove top piece of parchment paper and transfer the bottom piece with rolled out dough onto baking sheet
6. cut dough into 2-inch circles and bake at 350°F for 9-11 minutes, until lightly golden
7. let cookies cool on baking sheet then transfer to a wire rack

Buttercream Filling:

1. mix all of the buttercream ingredients until combined (I used an hand mixer)
2. drop about 1 teaspoon of the buttercream filling in the center of one cookie and top it with another cookie
3. store in an airtight container at room temperature or in the fridge

Recipe makes 6 Oreo Cookies
Note: With time the cookie will loose it’s crunch.

SUNFLOWER BUTTER COOKIES

 

Author: Stacey

Recipe type: grain free, paleo, gluten free, and low carb version

Cuisine: treat or dessert

Serves: 12

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Have some cookie decorating fun with these easy to make, sunflower seed butter cookies. 

 

Ingredients

• 6 tbsp coconut flour.
• ½ cup sunflower seed butter.
• 1 egg.
• Sweetener of choice: ⅔ cup coconut sugar for paleo, or ⅔ cup erythritol for low carb (sugar free).
• ⅓ cup butter or coconut oil, melted.
• Sunflower Decoration:
• 2 tbsp raw sunflower seeds
• 12 dark chocolate chips (dairy and soy free kind), or if you don’t eat chocolate, then use 12 raisins

Instructions

1. Preheat oven to 350 F, and line a baking sheet with parchment paper, or grease a baking sheet.
2. In a large mixing bowl combine: 1 egg, ½ cup sunflower seed butter, sweetener of choice, and ⅓ cup melted butter or melted coconut oil, and 6 Tbsp coconut flour.
3. Mix together thoroughly. Place dough in mixing bowl into the freezer for 12 minutes to make dough less sticky and spread less while baking.
4. Place your decorating chocolate chips or raisins and sunflower seeds in a bowl near the baking sheet.
5. Once dough is cold and more solid, then form into 12 dough balls and put each on the baking sheet. Flatten the tops of the dough a little *see photo above.
6. Push a chip or raisin into the center of each cookie,* as shown in photo above.
7. Then place and gently push the sunflower seeds around the chip or raisin in the cookie,* as seen in photo above.
8. After decorating, Bake at 350 F for 12 minutes or until cookies are browning.
9. Remove from oven and let cool for at least 12 minutes or more to firm up a little before taking off baking sheet as they will be very soft when first out of the oven.
10. Once completely cooled, remove from sheet and serve.

Notes

Nutritional data for Paleo Version (includes decorations): Serving : 1 medium size cookie, Cal: 185, Carbs: 16 g / Net Carbs: 13.4 g, Fiber: 2.6 g, Fat: 12 g, Protein: 4 g, sugar: 13 g
Nutritional Data for Low Carb Version (includes decorations): serving: 1 medium size cookie, Cal: 148, Carbs: 5.6 g/ Net Carbs: 3 g, Fiber: 2.6, Fat; 12 g, Protein: 4 g, Sugar: 2 g

 

This entry was posted in Gluten and Grain Free, Low Carb Recipes, Home, Low Carb, Grain Free Desserts and Treats, Paleo & Primal Recipes, Paleo and Primal Desserts and Treats, Vegetarian & Vegan Grain Free Recipes and tagged decorated cookies, gluten free cookies, grain free cookies, low carb cookies, nut free cookies, paleo cookies, sunflower butter recipes, sunflower seed butter cookies by Stacey. Bookmark the permalink.

CRISPY COCONUT BUTTER COOKIES

Cuisine: American

Prep time:  5 mins

Cook time:  12 mins

Total time:  17 mins

Serves: 21

 

Crispy cookies made w/ coconut butter & zero flour! These cookies have a true “buttery” flavor and are stuffed w/ shredded coconut & dark chocolate chips. Gluten-free, paleo, vegan, and refined sugar-free!

Ingredients

• ¾ c. coconut butter (check my recipe index for a homemade version)
• ¼ c. all-natural, no-stir almond butter (I used crunchy, but smooth works just fine)
• 1 c. coconut sugar
• 1 t. baking soda
• ½ t. pure vanilla extract
• 1 large egg (for vegan version 1 flax egg= 1 T. flaxseed meal + 2 T. water, mix let sit for five minutes)
• 1 c. unsweetened, shredded coconut
• dark chocolate chips (I used 70% cacao), as needed

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the coconut butter, almond butter, sugar, baking soda, vanilla, and egg/flax egg until everything is incorporated & a large ball of dough begins to form.
3. Fold in the shredded coconut.
4. Using a small cookie scoop, scoop the dough by rounded teaspoons onto the prepared baking sheet.
5. Slightly press 2-3 dark chocolate chips into the top of each cookie.
6. Bake for 10-12 minutes or until lightly golden brown.
7. Let the cookies cool completely on the sheet so that they can crisp up.

Nutritional Facts (per cookie, 1/21 of recipe): Calories: 112, Total Fat: 10.6g, Sodium: 67.9mg, Potassium: 38.8mg, Total Carb: 8g, Dietary Fiber: 2.3g, Sugars: 2.3g, Protein: 1.5g

BACON CHOCOLATE CHIPCOOKIES (grain free)

 

Prep time 10 mins

Cook time 12 mins

Total time 22 mins

 

How do you make a chocolate chip cookie better? Add bacon.

Author: Gina Matsoukas

Recipe type: cookies

Serves: 8 cookies

Ingredients

• 1 cup almond flour
• ⅛ teaspoon salt
• ⅛ teaspoon baking soda
• 3 tablespoons melted coconut oil (measure after melting)
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 tablespoon almond or coconut milk
• ¼ cup chopped dark chocolate (I used 85%)
• 2-3 tablespoons cooked & crumbled bacon (about 2 slices)

Instructions

1. Preheat oven to 350 degree and line a baking sheet with parchment paper or a silpat.
2. Combine almond flour, salt & baking soda in a medium bowl.
3. Whisk together wet ingredients in a small bowl.
4. Add the chocolate and bacon to the dry ingredients and pour the wet ingredients on top. Mix with a spatula until combined.
5. Wet hands and form about 1½ tablespoons of the dough into balls. Place on the baking sheet and press down slightly.
6. Bake for 10-12 minutes.
7. Remove from oven and let cool. Cookies will be very soft right out of the oven. Give them 3-5 minutes to harden up and then transfer to a cooling rack.
8. Sprinkling with sea salt straight out of the oven while still soft is highly recommended!

FIG PINWHEELS

Ingredients

• 3 cup Blanched Almond Flour
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 whole Eggs, Pastured
• 1 Tbsp Maple Syrup, Grade B
• 1 tsp Pure Vanilla Extract
• 1/2 cup Coconut Oil, Organic, unrefined
• 1 cup Figs, Black Mission, dried
• 1/2 cup Pomegranate Juice, pure

Process

1. To make the fig filling, soak the figs for 1 hour in the pomegranate juice.
2. Pour figs, and juice into a small sauce pan.
3. Heat on medium-low heat until the figs become soft, stirring frequently.
4. Transfer figs to a food processor and blend, adding 1 tablespoon of maple syrup while blending. Set filling aside.
5. In a medium-sized mixing bowl combine dry ingredients.
6. In a separate mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
7. Pour wet ingredients into dry and beat with hand mixer until combined.
8. Melt coconut oil, pour into batter, and continue to blend until combined.
9. Chill cookie dough for 20–30 minutes in a freezer.
10. Preheat oven to 375°F.
11. Roll out cookie dough between two sheets of parchment paper to 1/4-inch thickness.
12. Spread filling mixture over cookie dough in a thin layer.
13. Roll cookie dough from end to end, forming a long roll.
14. Slice cookie dough into 1/2-inch-thick pieces.
15. Place cookies on a parchment-lined cookie sheet, and bake for 15 minutes or until golden brown.

Notes
Place rolled cookie batter with filling in the freezer for 10 minutes prior to slicing, for best results when cutting into individual cookies.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

PALEO CHOCOLATE CHUNK COOKIES

                                                                    
Adapted from Paleo Cooking from Elana's Pantry

Ingredients 
Makes 18 cookies

2 cups / 6.3 oz / 180 gr blanched almond flour/meal
¼ teaspoon fine grain sea salt
½ teaspoon baking soda
¼ cup / 2 oz / 55 gr coconut oil, melted
2 tablespoons honey (or maple syrup)
1 tablespoon vanilla extract
¾ cup / 3.5 oz / 100 gr coarsely chopped +70% dark chocolate

Directions

Preheat oven at 350°F (175°C), place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor combine almond flour, salt and baking soda. Pulse in coconut oil, honey (or maple syrup) and vanilla extract until dough forms.
Remove the blade from the food processor and stir in chocolate chunks by hand. The dough will be very moist and oily, don’t worry, that’s how it’s supposed to be.
Let the dough rest in the refrigerator for 30 minutes. The resting time will make the dough easier to handle.
Take the dough out of the fridge and scoop one level tablespoon at a time onto the prepared baking sheet.
With your hands press balls of dough down gently and give them a look-alike cookie shape.
Bake in the oven for about 7 minutes (8 minutes for darker cookies).
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.

Nutrition Facts

One cookie yields 138 calories, 11.6 grams of fat, 6.1 grams of carbs and 3.1 grams of protein.

DUBLE CHOCOLATE CHUNK MACADAMIA NUT COOKIES

Ingredients

1. -1 cup almond flour
2. -1 tbsp coconut flour
3. -1 egg
4. -5 tbsp coconut oil (or grass-fed butter)
5. -3 tbsp raw organic honey
6. -1/4 cup melted dark chocolate
7. -1/3 cup chopped macadamia nuts, more if desired
8. -1/4 cup good quality cacoa powder
9. -1 tsp organic vanilla extract
10. -1/8 tsp Himalayan sea salt
11. -1/4 tsp baking soda
12. -¼ cup chocolate chips (Enjoy Life's or your favorite dark chocolate chunks)

Instructions

1. 1. Preheat oven to 350
2. 2. Line baking sheet with baking liner
3. 3. Mix dry ingredients in one mixing bowl (minus nuts and additional chocolate chips)
4. 4. Mix wet ingredients in another mixing bowl
5. 5. Combine wet and dry ingredients
6. 6. Fold in nuts and chocolate chips
7. 7. Using a cookie scoop, scoop spoonful at a time onto baking sheet
8. 8. Bake for 15 minutes
9. 9. Let cool on cooling rack
10. 10. Serve with a glass of almond milk or a fresh cup of coffee!

Notes

1. Sandwich two with dairy-free whipped cream for a real treat!

By Lexi's Clean Kitchen

TINNED ANCHOVIES

Don’t get scared off! Although tinned anchovies have a reputation for being strong and fishy, every chef knows they melt into sauces and dressings, offering a sophisticated, salty, but surprisingly sweet depth of flavor. Ever had Worcestershire sauce? You’ve had an anchovy sauce!
What’s available... Jars or tins of fillets, often brined, then packed in oil (rinse before using to cut down on the sodium load) Whole anchovies dry-packed in salt — an Italian delicacy, acciughe salate, often found at high-end markets and gourmet stores. These should be rinsed to remove salt and then must be filleted before using.
How to use it... Add a whole filleted anchovy to almost any sandwich or wrap for a big burst of flavor. Put a small fillet through the press along with the garlic for salad dressings. Mince a fillet to add with the garlic in almost any pan sauce or at the start of any skillet sauté (but particularly those with tomatoes in the sauce). Mince a fillet to add to the skillet when you wilt spinach, broccoli rabe, stemmed chard or other greens. Make a slaw with shredded apples and daikon radish, tossed with minced anchovies, fennel seeds and cider vinegar. Mush a minced fillet with tomato sauce to top a pizza. Add a single fillet to pesto for a very adult buzz in the classic dip. Slip a fillet under the skin of chicken before roasting for a briny seasoning on the meat. Whisk a mashed anchovy fillet into almost any low-sodium bottled salad dressing. Melt a minced fillet in olive oil with garlic before scrambling eggs.

PECORINO ROMANO

This firm, Italian, salty, sheep’s-milk cheese has been a pantry staple in the best kitchens for years. It’s actually one of a family of “pecorino” cheeses, including the less sharp Pecorino Toscano and the milder Pecorino Sardo. Aged Pecorino Romano offers a creamy, bright but pleasantly pungent flavor — a dairy accent fit for so many savory dishes. As a bonus, it melts perfectly, browning without bitter notes or stringiness.
What’s available... Blocks of Pecorino Romano — which should not look dry and certainly be without a trace of green or black mold, taken preferably from the middle of the larger wheel for the richest taste Pregrated Pecorino Romano — which should appear moist but flaky (shake the container to be sure) and include no spices, preservatives or salt.
How to use it... Melt grated Pecorino Romano into scrambled eggs — or sprinkle it on top of fried eggs for a salty, sophisticated flavor. Sprinkle grated Pecorino Romano with ground black pepper over popcorn. Put a tablespoon or two into mashed potatoes to boost their flavor. Add a tablespoon or two to a creamy bean dip or hummus for a slightly dairy finish on the classic dips. Stir a little grated Pecorino Romano into bean, lentil or vegetable soups at the end of cooking to add a richness without cream. Grate it onto any steamed vegetable — carrots, broccoli, cauliflower or zucchini, for example — instead of using butter or olive oil. (Skip the salt, too, since the cheese has so much sodium.) Sprinkle onto any pasta with tomato sauce for a saltier, richer flavor than Parmigiano-Reggiano. Slice it with berries or grapes for a quick breakfast. Stuff thin slices of it into fresh figs for a quick dessert. Stir a little grated Pecorino Romano into a bread dough or whole-wheat muffin batter for an earthy, complex taste. Mix a little into ground beef to make a cheeseburger without any cheese on top! Stir it into cooked grits for a savory, dairy-laced breakfast.

LEMONS

Lemons are a transformative agent in the kitchen: The juice and the zest brighten flavors, bring salty notes to the fore and minimize bitter overtones. Lemon juice even makes whatever’s sweet somehow a little sweeter. When you’re using lemon zest, remember to use only the zest itself, the bright yellow bit on the outer skin of the lemon, without digging down into the bitter white pith. By the way, the best tool for removing that zest is a Microplane.
What’s available... Fresh lemons, for zesting and juicing Bottled granulated lemon peel Bottled lemon juice (quality varies, so it may be better to juice your own) Lemon extract, a very powerful wallop to be used sparingly
How to use it... Brighten the flavors of any no-dairy soup or braise with a drizzle of lemon juice before serving. Increase the depth of the chocolate flavor in many cake and brownie batters with a bit of finely grated lemon zest. Replace half the vanilla extract in almost any cookie or cake recipe with lemon extract for a more summery flavor. Spike pesto with lemon zest for an even fresher taste (or just perk up purchased pesto with some). Bake whole fish or fish fillets on a bed of thin lemon slices and dill. Substitute lemon juice for vinegar in almost any non-dairy salad dressing for more complexity and a sparkly pop. Perk up mayonnaise for a sandwich spread with a little finely grated lemon zest. Bring steamed green vegetables back to their fresh-picked flavor with a drizzle of lemon juice. Mix a bit of grated lemon zest into the cheesy filling for any lasagna or stuffed pasta shell recipe. Whisk finely grated lemon zest and all-fruit spread into lowfat ricotta for a spread on your morning whole-grain toast. Spike guacamole or any avocado dip with lemon juice. Keep trimmed artichokes, peeled celery root, or sliced apples fresh by immersing them in water with a little lemon juice.

HONEY

Everyone knows that honey is really sweet. But chefs know it’s not just sweet like sugar; it’s a complex sweetener with an incredible depth of flavor. Depending on the type of honey used, it can offer woody, floral, fruity, spicy or herbaceous notes to a huge range of dishes.
What’s available... Clover or wildflower honey, the standard we all know Orange-blossom honey for an intense floral taste Buckwheat honey for a dark, rich, slightly bitter flavor Specific flower honeys, like star thistle, jasmine or lavender, for fancier fare Herb honeys, made from the likes of sage, rosemary or thyme flowers Tree honeys from oak, pine or chestnut trees, dark and bitter, far less sweet and not for the novice
How to use it... Whisk a teaspoon or two into any vinaigrette dressing to balance the vinegar or lemon juice. Brighten tomato-based sauces with just a dab at the end of cooking. Make fruit salads more floral with honey as part of the dressing. Take grilled cheese over the top by smearing a little honey on the inside of the bread before you prepare and grill the sandwich, particularly if you’re using a sharp Cheddar or goat cheese. Mix a bit of honey into melted chocolate for an elegant dip for sliced bananas. Swap out some of the sugar in a baking recipe with honey. (When substituting honey for sugar, reduce the volume called for by 25 percent.) Add honey to pancake and waffle batters for a more intense sweetener. Use honey to flavor oatmeal and other hot cereals. Perk up a pot of chili by stirring in a couple of teaspoons of honey. Bring depth to the flavors of a slow-cooker braise with a little honey at the end. Make a great mop for chicken breasts on the grill with a mixture of equal parts honey, soy sauce and lemon juice. Make a wet barbecue rub by mixing your favorite dried herb blend and honey. Sweeten yogurt your own way with a little honey rather than buying a brand with a cocktail of artificial flavorings.

BALSAMIC VINEGAR

Made from Trebbiano grapes, balsamic vinegar adds a sweet/sour pop to a host of dishes, from appetizers to dessert. It’s thicker, richer, and even sweeter than many other kinds of vinegar — almost like a sauce in a bottle.
What’s available... Plain balsamic vinegar, the best choice for a single bottle of balsamic in your pantry, sturdy and reliable Aged syrupy balsamic vinegar, a true splurge, never to be cooked or heated, but used solely as a condiment White balsamic vinegar, a far sweeter version of the classic, made from Trebbiano grape pressings mixed with white wine vinegar
How to use it... Marinate steaks, chicken breasts or pork loin chops in balsamic vinegar before grilling. Drizzle fresh berries with aged, syrupy balsamic for a sophisticated dessert. Drizzle the aged stuff over lowfat strawberry frozen yogurt for a very elegant sauce on a very easy dessert. Add a few drops of any variety to melted chocolate for a dip for fresh fruit or pound-cake squares. Use white balsamic vinegar as a finishing sauce for fish off the grill. Add a little drizzle of white balsamic to pie crusts to inhibit gluten formation, make a more tender crust, and yet also sweeten the dough. Add a splash of standard or white balsamic vinegar to tomato juice to brighten the flavor and perk up your morning. Stir a little balsamic or white balsamic vinegar into any braise at the end of cooking to brighten flavors that have been buried in the long cooking. Spike any creamy dip, from French onion to hummus, with a little syrupy, aged balsamic vinegar. Stir white balsamic and stemmed thyme leaves into goat cheese for a sandwich or wrap spread. Brighten any tuna or salmon salad with standard balsamic vinegar. Stir a little balsamic vinegar into a pot of mussels or clams before serving to play down the brininess and bring forward the sweetness. Deglaze a pan of roasted vegetables with white balsamic vinegar. Whisk a little balsamic vinegar into any purchased barbecue sauce to make it more complex and appetizing.