Coconut-Butter Cookies (with dairy-free version)

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Recipe: Coconut-Butter Cookies (with dairy-free version)

Coconut Butter Cookies

1/2 cup coconut oil

1/2 cup pastured butter (or sub with 1/4 cup coconut oil)

3/4 cup coconut sugar (I get mine at Costco)

1/4 cup pure maple syrup

1 egg

2 tsp pure vanilla extract

3 cups almond flour

1 tsp baking soda

1 tsp salt

1 cup unsweetened shredded coconut

coconut chips for garnish (optional)

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Melt coconut oil and butter and beat together with coconut sugar, maple syrup, egg and vanilla. Stir in remaining ingredients (except coconut chips). Scoop onto baking sheet and gently press a coconut chip (if desired) into the center of each cookie. Bake for about 9-10 minutes, until beginning to turn golden brown. Let cook on wire rack for a few minutes before eating.

Almond Cookie Drops

Recipe: Almond Cookie Drops

2 cups almond flour

1 tsp baking soda

1/2 tsp salt

2 eggs

1 tsp pure vanilla extract

1 tsp pure almond extract

1/4 cup pure maple syrup (or less depending on how sweet you like it)

sliced almonds to garnish

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, combine almond flour, baking soda and salt. In a small bowl, combine the eggs, vanilla, almond extract and syrup. Pour into dry ingredients and stir until combined. Scoop onto baking sheet and gently top each cookie with a few sliced almonds. Cook for 8-10 minutes, until lightly golden. Store in refrigerator.

The Best Grain/Dairy Free Chocolate Chip Cookies Ever!

 

Ok, I think I may have mentioned these cookies before in a previous post, but I just had to share again how great these are! This recipe was created by the wonderful Bill and Hayley over at The Primal Palate. The cookies are so good, they really don’t need fiddling with, but I did add a 1/2 cup almond butter to the mix, and that added a deliciously subtle almond buttery taste.

Ingredients:

  • 3 cups Blanched Almond Flour
  • 1/2 cup Coconut Oil, or butter
  • 1/2 cup Pure Maple Syrup
  • 2 Eggs
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 bag Enjoy Life Semi-Sweet Chocolate Chips (these are dairy/soy free)
  • optional: 1/2 cup almond butter or peanut butter
Process:
  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl combine dry ingredients.
  3. In a small mixing bowl beat eggs, maple syrup, coconut oil or butter and vanilla extract with a hand mixer.
  4. Pour wet ingredients into dry and beat with hand mixer until combined.
  5. Stir in chocolate chips.
  6. On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
  7. Bake for 10-12 minutes.

Enjoy fresh and warm from the oven! I think they taste excellent after being in the fridge overnight, too!