paleo cookies

With crisp edges and gooey middles, these vegan paleo chocolate chip cookies are a snap to make. You won&#039;t believe they&#039;re plant-based and free of dairy, eggs, grains, gluten, and refined sugar. I’ve given substitution suggestions below, but I have not tested these myself. I’ll update the recipe when I do! For now, if you’re trying a substitution, I would advise baking off a single test cookie, that way you can adjust the remaining dough if need be (i.e. add more flour if the cookies spread too much, or flatten the dough balls if they don’t spread enough). If you try these with tahini, I think you’ll need an additional tablespoon or two of cassava flour to keep them from spreading too much.

Thick & Chewy Vegan Grain-Free Chocolate Chip Cookies

(8 g) coconut sugar

(35 g) melted coconut oil ((or try ghee if not vegan))

GF vanilla extract

flour sweet rice

baking soda

fine sea salt

(115 g)

salt

Position a rack in the upper third of the oven and preheat to 375ºF. Line a cookie sheet with parchment paper for easy cleanup.

In a medium bowl, whisk together the cashew butter, maple syrup, coconut sugar, coconut oil, and vanilla until smooth.

Place a strainer over the bowl and sift in the cassava and tiger nut flours with the baking soda and sea salt. Stir to combine, then stir in the chocolate chunks.

Scoop 1-inch diameter balls of dough (about 3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky salt.

Bake the cookies until golden and puffed, with the edges beginning to set and the centers soft, 8-12 minutes. Rotate the baking sheet at 8 minutes for even baking.

Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool as long as you can stand it. Enjoy warm from the oven, or let cool completely and store, covered at room temperature, for up to 3 days.

<p>These Paleo Carrot Cake Breakfast Cookies are healthy, make-ahead breakfast treats that get an extra protein boost from collagen peptides!</p>

Healthy Paleo Carrot Cake Cookies

creamy nut/seed butter (preferably no oils

TBS oil (avocado, liquid coconut oil)

coconut sugar*

tsp vanilla extract

almond meal flour

coconut flour

TBS cinnamon

tsp ground nutmeg, optional

tsp ground ginger, optional

Vital Proteins collagen peptides** (about 1/3 cup scooped)

walnuts

coconut

carrots, carrots

coconut butter, for optional glaze

Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.

In large bowl whisk together  (or use electric mixer) creamy nut/seed butter with sugar until combined. Add egg, oil and vanilla extract – mix until combined.

Add in almond meal, coconut flour, collagen peptides, cinnamon, nutmeg, ginger – stir together then fold in crushed walnuts shredded coconut and grated carrots.

Use round tablespoon or medium cookie scoop to drop dough onto baking sheet, making sure to leave about 2&#8243; apart. Gently flatten cookie dough.

Bake cookies for 8-12 minutes, until slightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Cookies will be slightly soft, almost doughy but firm. Drizzle with warm coconut butter for an extra hint of sweetness – enjoy!

Not very sweet, even with coconut sugar and cocoa butter drizzle. Cake consistency. The flavor was fine, just not something I would make again.

These healthy and Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam!

Gluten-Free Raspberry Thumbprint Cookies

cashew butter

flax egg

maple syrup

coconut sugar

coconut flour (divided)

vanilla powder

raspberries (fresh

chia seeds

Preaheat&nbsp;the oven to 350ºF.

Start by baking the jam. Add all the jam ingredients into a small saucepan and stir together. Bring to a low boil and continue to simmer for 10 - 15 minutes. Remove from heat and allow to cool for 15 - 20 minutes.&nbsp;

While the jam is cooling, prepare the cookies. Beat together the cashew butter, flax egg, syrup and sugar until smooth and creamy. Add half the coconut&nbsp;flour, along with the vanilla and baking soda, and mix until combined. Beat in the remaining coconut flour.&nbsp;

Scoop 1 tablespoon of dough into your hands and roll into balls. Place on a baking sheet and repeat until no dough remains. Use your thumb to make an indent in the center of each ball and bake for 9 - 10 minutes.&nbsp;

Remove from the oven and allow to cool for 10 - 15 minutes. Once cooled, add 1 teaspoon of jam into the center of each cookie and serve immediately!

https://content.jwplatform.com/videos/leDsT1wU.mp4

These easy eggless chocolate chip M&amp;M cookies are light, chewy, and perfectly sweet. They are Gluten-Free, and can be made Paleo, Vegan and Keto too.

Chocolate Chip M&M Cookies

almond butter

coconut oil

apple sauce

maple syrup **

almond flour (packed)

-3 tbsp coconut sugar ** (optional)

tsp baking soda

Chocolate chips

M&Ms *

Preheat the oven to 350 F

In a medium mixing bowl, combine all the...

In a medium mixing bowl, combine all the wet ingredients, almond butter, maple syrup, apple sauce, and coconut oil using a fork or a hand mixer.

In a separate bowl, whisk together the dry...

In a separate bowl, whisk together the dry ingredients - almond flour, coconut flour, coconut sugar, and baking soda. Make sure there is no clump left.

Slowly pour the wet ingredients into the dry...

Slowly pour the wet ingredients into the dry ingredients and gently stir until well combined. Fold in chocolate chips and half of the M&Ms

Cover and chill in the freezer for at...

Cover and chill in the freezer for at least 20 minutes or fridge for an hour.

Scoop cookie dough into 8- 10 balls (I...

Scoop cookie dough into 8- 10 balls (I used this medium-size cookie dough scooper) onto prepared baking sheets leaving an inch in between.  Using the remaining M&M's, press several onto the top of each mound of dough.

Bake 12 - 13 minutes or until the...

Bake 12 - 13 minutes or until the top is slightly cracked and browned.

Let the cookies cool for 5 minutes then...

Let the cookies cool for 5 minutes then transfer onto a cooling rack. They will firm up as they cool. Enjoy!

This Keto Snickerdoodles Cookies have all the classic flavors along with crisp edges and a soft, chewy center.

Keto Snickerdoodles Cookie Recipe

Unsalted Butter (softened)

Vanilla Essence

Almond Flour

Erythritol

Cinnamon (ground)

Baking Powder

Cream of Tartar

Salt

Erythritol (for coating)

Cinnamon (for coating)

Preheat your oven to 175C/350F. Line a cookie sheet with parchment paper and set aside.

In a large mixing bowl, add the butter, egg and vanilla. Beat with your hand mixer until fluffy - about 4-6 minutes.

Add the remaining ingredients, except for the coating, and gently fold together until just combined.

In a small bowl, mix together the erythritol and cinnamon for the coating.

Use a cookie scoop to portion the mixture, roll each portion into a ball, then roll the ball into the coating. Place onto the cookie sheet and press down lightly. Repeat for the remaining cookies.

Chill for 1o minutes.

Bake for 10-14 minutes until the cookies are firm around the edges. Leave to cool on the cookie sheet.

Once cooled, enjoy!

https://www.youtube.com/watch?v=d_pyNF9igdI

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How to make Keto Snickerdoodle Cookies, easy! A low-carb snack recipe that you can make in a pinch.
Full recipe: https://www.myketokitchen.com/keto-recipes/low-carb-snickerdoodle-cookies/

Keto Snickerdoodle Cookies Ingredients

4 ounces of Unsalted Butter, softened
1 large Egg
1 teaspoon of Vanilla Essence
2 cups of Almond Flour
⅓ cup of Erythritol
1 tablespoon of Cinnamon, ground
1 teaspoon of Baking Powder
1 teaspoon of Cream of Tartar
Pinch of Salt
¼ cup of Erythritol, for coating
2 teaspoon of Cinnamon, for coating

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Keto Snickerdoodle Recipe - Easy To Make Low Carb Cookies "Yum" (Gluten Free)

These dark Chocolate Coconut Macaroons have a rich dark chocolate and coconut flavor. They&#039;re made with unsweetened coconut and almond butter, and without condensed milk or eggs. Plus you can bake or no-bake them - your choice! Healthy, delicious, Gluten-free, Vegan and Paleo.

Chocolate Coconut Macaroons

(92 grams) unsweetened shredded coconut

cacao powder

(23 grams) coconut oil

(5 grams) vanilla extract

fine himalayan salt

(69 grams) semisweet mini chocolate chips (or chocolate bar chopped into small pieces)

(100 grams) semisweet mini chocolate chips

Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it&#039;s formed so the chips don&#039;t melt.

Using a 1 1/2 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.

Baking is optional - If you&#039;re baking these, preheat the oven to 350°F and bake for about 10 minutes or until the bottom and edges start to turn darken. Allow them to cool on a wire rack, then refrigerate for 20 minutes to chill. If you&#039;re not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.

If dipping the macaroons in chocolate, melt chocolate using a double boiler or microwave. Dip the bottoms in the melted chocolate and return to the lined baking sheets, then drizzle some more on top. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Optinal  - dipping and drizzling:

https://www.youtube.com/watch?v=OXZ2hbOUo2Q

We’re making the best tasting Chocolate Coconut Macaroons recipe without condensed milk or eggs that is easy and healthy, no bake or bake - your choice! Chewy, moist and full of chocolate chips on the inside and irresistible when dipped in chocolate. This recipe is Gluten-free, Vegan, Keto and Paleo friendly - made with dark chocolate, cocoa powder, chewy coconut flakes and other nutritious ingredients.

📝 Written recipe → https://livinghealthywithchocolate.com/paleo-dark-chocolate-macaroons-egg-dairy-gluten-grain-free/

► Other recipes mentioned in the video:
📝 Flourless Chocolate Chip Cookies → https://livinghealthywithchocolate.com/flourless-chocolate-chip-cookies-gluten-free-paleo/
📝 Vanilla Extract Recipe → https://livinghealthywithchocolate.com/how-to-make-vanilla-extract-and-vanilla-powder/

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The BEST Chocolate Coconut Macaroons you have ever tasted (Easy & Healthy!)

Get ready for the best paleo chocolate chip cookies you've ever had! These cookies are soft, chewy, and have a rich, buttery taste. They're also incredibly easy to make, which is good because everyone will be asking for more!

Paleo Chocolate Chip Cookies

almond flour

tapioca flour

coconut palm sugar

honey

ghee, room temperature

egg, room temperature

vanilla extract

chocolate chips

Prep

Preheat the oven to 350 °F. Line a large baking sheet with parchment paper.

Whisk the Flours

In a large mixing bowl, whisk the almond flour, tapioca flour, and coconut flour together until it&#8217;s broken down and fine, about 2 to 3 minutes. Add the sea salt, baking soda, and coconut sugar, and whisk until combined. 

Mix the Batter

Add the honey, ghee, egg, and vanilla extract, and fold everything together until a uniform dough forms. The dough should be fairly thick and come together to form a ball. Fold in the chocolate chips.

Form into Balls

Form the dough into about twelve 2-inch balls and place them on the prepared baking sheet. Flatten each cookie ever so slightly with the back of a spoon.

Bake

Bake for 10-12 minutes. Be careful not to over-bake them unless you like your cookies more done. Remove the cookies from the pan and place them on a wire rack to cool. Enjoy!

Just made these with my 3.5 year old and they were delicious!! Perfectly chewy :) We also added shredded coconut and raisins to them, just for fun. Highly recommend this easy recipe!

Awesome!! Thank you for sharing Emily. Love the addition of the raisins!

I just ate one out the oven and they truly are buttery, soft, and delicious! What's the best way to store them? Do they need to be refrigerated since there are no preservatives?

So glad you loved them Colleen!! You can leave your freshly baked paleo cookies at room temperature for about 3-4 days. Throw them in the fridge and they'll last about a week.

These are my new favorite cookie recipe!!! They’re a crowd pleaser, I doubled the recipe the very first time I made them because they looked so good in the pictures, they did not disappoint!

Mine too, Krista!! :) So glad you love them!

Without a doubt one of the best paleo cookies I’ve ever made. I’ve made dozens or recipients and fir a chewy cookie this was my absolute favorite chocolate chip recipe. The ghee really makes them
Buttery. I made mine nice and big abs used hu kitchen gems for the chips. Highly recommend this recipe.

Thank you Rebecca! LOVE these with hu chocolate gems!!!

Great recipe, thank you! I used arrowroot instead of tapioca flour and maple syrup instead of honey because that’s what I had on hand.

I'd actually like to give this 10 stars becuase its truly the best chocolate chip cookies.....ever!  texture is soft and moist and everyone loves them!  You wont regret making these.  Only think you might regret is not doubling or tripling the recipe!:):)  I've shared this recipe with many friends....its so good!

I am SO GLAD you love them! I feel the same way. Made these so many times and no one has any clue these are paleo chocolate chip cookies. Thank you for sharing!

Super easy, every person in my family adores these! We love that we can have a “real addictive cookie” taste with clean ingredients!

These are really great! I like to freeze them (fully baked or still a bit soft) then warm them up in the oven when we want a few.

Sometimes I don't blend the flours in a mixer, just briefly by hand, and in those cases the cookies are still good-- just the almond flour texture is more noticeable. But when I take the time to mix the flours well in the mixer (like the recipe says..), they have a really amazing cookie texture. 

I can take these anywhere (flagging "contains nuts" when needed) and people will gobble them up :)

Delicious!! Always make these with my 3 year old and we both love them so much!

Keto Chocolate Crinkle Cookies - a classic holiday favorite made healthier with low carb, gluten free ingredients. Soft, chewy, fudgy and perfect for Christmas cookie platters.

Keto Chocolate Crinkle Cookies

cocoa powder (OR cacao powder)

baking powder

xanthan gum (, leave out

granulated monk fruit

eggs (, room temperature)

granulated monk fruit sweetener (OR coconut sugar

In a medium mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt, set aside.

In the bowl of a stand mixer or using a hand mixer on high speed, beat together the melted oil and granulated sweetener until light and fluffy, for 3 minutes. Add the eggs and vanilla and beat for 1 minute.

Slowly add the dry ingredients and beat on medium-low speed until combined. Form the dough into a ball and wrap in plastic wrap. CHILL in the fridge for at least 2 hours or overnight or freezer for 45 minutes.

When ready to bake, preheat oven to 350 degrees then line a large baking sheet with parchment paper.

Remove cookie dough from fridge. Place granulated sweetener in a small bowl and the powdered monk fruit sweetener in a separate small bowl.

Scoop and shape into 1-inch balls. Roll into granulated sweetener then generously into powdered monk fruit sweetener then place on prepared baking sheet.

Bake in preheated oven for 9-10 minutes, or until nearly set.

Allow to sit for about 2-3 minutes until cool enough to handle, then take each cookie and roll in powdered sweetener and place on clean baking sheet until all the cookies are done.

Store cookies in an airtight container once they are nearly cool.

These Keto Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This gluten free and vegan snickerdoodle cookie recipe is so easy to make in one bowl and is also low carb, sugar-free and paleo-friendly.

Keto Snickerdoodles

creamy unsalted cashew butter OR pecan butter

coconut flour (,sifted)

½ teaspoon cream of tartar

cinnamon

golden monk fruit sweetener (OR coconut sugar

Line a large baking sheet with parchment paper and set aside.

MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.

STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.

CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.

PREHEAT OVEN: Meanwhile preheat oven and mix together the cinnamon sugar coating in a small bowl

FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.

Then roll the balls in the cinnamon-sugar topping.

Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.

Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

https://www.youtube.com/watch?v=vH7hZ95ppSc

These Healthy Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This keto, gluten-free and vegan snickerdoodle cookie recipe is so easy to make in one bowl. The recipe is also grain-free, low carb, sugar-free and easily paleo-friendly. 

Get The Full Recipe Here,
https://lifemadesweeter.com/snickerdoodles/

Ingredients

1/4 cup solid refined organic coconut oil OR solid ghee (you want the texture to be similar to softened room temperature butter)
3 tablespoons creamy unsalted cashew butter OR pecan butter , (can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter OR pecan butter gives the best flavor profile)
1/4 cup Lakanto sugar-free maple syrup OR pure maple syrup for paleo
1/2 tablespoon vanilla extract
1 1/2 cups superfine blanched almond flour
3 tablespoons coconut flour ,sifted
1/2 teaspoon baking soda
½ teaspoon cream of tartar
1/8 teaspoon fine sea salt
1/2 teaspoon cinnamon
For the cinnamon sugar topping
¼ cup golden monk fruit sweetener OR coconut sugar for paleo
1 tablespoon cinnamon

Instructions

1. Line a large baking sheet with parchment paper and set aside.

2. MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.
Top view of paleo pumpkin bread batter in a white bowl with a wooden spoon.

3. STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.

4. CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.

5. PREHEAT OVEN: Meanwhile preheat oven and mix together the cinnamon sugar coating in a small bowl

6. FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.

7. Then roll the balls in the cinnamon-sugar topping.

8. Place on baking sheet about 2.5 inches apart. 
Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
 
9. Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

10. Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

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How To Make Snickerdoodles (Healthy & Keto Snickerdoodle Cookies)

These Keto Ginger Molasses Cookies are soft, chewy and full of the classic gingersnap flavor without any butter or sugar. This gluten-free and vegan gingerdoodle cookie recipe is so easy to make in one bowl and is also low carb, sugar-free and paleo-friendly.

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