Reindeer Bombs

reindeer bombs

12 days of christmas paleo board

 

Welcome to Day 9 of our Paleo 12 Days of Christmas! Want to see the other recipes so far? Check on my Facebook page  or hang tight until Day 12 when I’ll have a round-up of all 12 recipes! Up today, my Reindeer Bombs!

reindeer bombs

You may recognize these ingredients from my Coconut Sugar Snickerdoodle Bombs. Except these are even better. But I have to give credit to my friend Kelly over at A Girl Worth Saving for coming up with the awesome name!

Recipe: Reindeer Bombs (makes about 15 large cookies)

2.5 cups almond flour

1/2 cup coconut sugar

1 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup coconut oil, melted

1/2 tsp pure vanilla extract

a couple homemade marshmallows (or your favorite marshmallows), cut into small pieces

3 TBSP coconut sugar + 1 tsp cinnamon, mixed together, to roll cookies in

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Sift together the dry ingredients in a large bowl. In a small bowl, whisk together the egg, coconut oil and vanilla. Stir into dry ingredients until combined. Scoop out a couple tablespoons of the dough, roll into a ball, then flatten enough to put a small piece of marshmallow in  the middle:

Roll the dough around the marshmallow, and then roll in the cinnamon/sugar mixture. Place on baking sheet and bake for 10-11 minutes. Let cool on a wire rack for a few minutes before eating!

Grain Free Ice Cream Sandwiches

grain free ice cream sandwiches

You may just want to give me a hug after you taste these. They are THAT good. 

Recipe: Grain Free Ice Cream Sandwiches (makes about 8 ice cream sandwiches) 

Grain Free Ice Cream Sandwiches

2 cups almond flour

1 cup tapioca flour or arrowroot starch

1/2 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp salt

1 egg

1/2 cup pure maple syrup

1/3 cup melted coconut oil

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine dry ingredients in a large bowl. In a small bowl, whisk together the egg, oil, and syrup. Stir into dry ingredients until combined. Scoop out about 2 heaping TBSP or so of dough, roll in hands into a ball, then flatten. Bake for 8-9 minutes, then cool completely on a wire rack. Cover one cookie with your favorite ice cream and top with another cookie! 

Want some dairy-free ice cream ideas? How about these:

Chai Ice Cream

Mocha Coconut Ice Cream

Vanilla Ice Cream (uses Stevia) from Delicious Obsessions

Or check out THIS great post for a bunch of dairy-free ice cream ideas!

Grain Free Ice Cream Sandwiches

Grain Free Lemon Zinger Cookies

DSC_0040

lemon zinger cookies

Grain Free Lemon Zinger Cookies
Yields 36
A delicious lemony cookie!
Write a review
Print
Ingredients
  1. 1/2 cup butter, softened or coconut oil
  2. 1/2 cup pure maple syrup
  3. 1/4 cup coconut sugar
  4. 1/2 tsp pure vanilla extract
  5. 1 egg + 1 egg yolk
  6. 2 tsp tapioca flour
  7. 2 TBSP lemon juice
  8. 1 tsp lemon zest
  9. 1/2 tsp salt
  10. 1/2 tsp baking soda
  11. 2.5 cups almond flour
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, beat together the butter or coconut oil, syrup, coconut sugar, and vanilla.
  3. Beat in egg and egg yolk, lemon juice and zest.
  4. Add in the salt, tapioca flour, baking soda and almond flour and beat until combined.
  5. Scoop onto baking sheet (note: the dough will be sticky, that's ok), and bake for 9-10 minutes.
  6. Remove from oven and let sit on baking sheet for 5 minutes before removing to a wire rack to cool.
  7. Enjoy!
Life Made Full http://www.lifemadefull.com/

Grain Free Peanut Butter Cookies

DSC_0012

grain free peanut butter cookies

Grain Free Peanut Butter Cookies
Yields 48
A peanut butter cookie you'll want to share with everyone!
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 3 cups almond flour
  2. 1 tsp baking soda
  3. 2 tsp tapioca flour or arrowroot starch
  4. 1/2 tsp salt
  5. 3/4 cup butter or organic palm shortening (you can buy this at most grocers, as well), melted
  6. 1/2 cup coconut sugar
  7. 1 cup organic, unsweetened peanut butter or almond butter
  8. 1/4 cup pure maple syrup
  9. 1 egg + 1 egg yolk
  10. 2 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Stir together the dry ingredients.
  3. Stir together the melted butter or palm shortening, coconut sugar, peanut butter and syrup. Whisk in the egg, egg yolk and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir until combined.
  5. Scoop onto cookie sheet and using a fork, make a criss-cross pattern on them, flattening as you press (Note: to ensure the fork doesn't stick to the dough, just dip your fork in hot water before you press into the cookie!).
  6. Bake for about 8-9 minutes, then let sit on cookie sheet for 5 minutes before removing to cool on a wire rack.
Life Made Full http://www.lifemadefull.com/
Before baking:

 

 

 

To Die For Chocolate Chip Cookies (Grain-Free)

DSC_0002

I know I’ve made chocolate chip cookies here before. But I wanted to experiment with some tips I learned about making a really amazing cookie, including the idea that adding in an extra egg yolk will help the “chewiness” factor in a cookie. This recipe was BEYOND a success! I would seriously not know the difference between this cookie and a cookie made from traditional wheat flour. 

To Die For Chocolate Chip Cookies (Grain/Dairy-free)

 

To Die For Chocolate Chip Cookies
Grain-free, dairy-free chocolate chip cookies TO DIE FOR!
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 3 cups almond flour
  2. 1 tsp baking soda
  3. 2 tsp tapioca flour or arrowroot starch
  4. 1/2 tsp salt
  5. 3/4 cup butter or organic palm shortening (you can buy this at most grocers, as well), melted
  6. 1/2 cup coconut sugar
  7. 1/4 cup pure maple syrup
  8. 1 egg + 1 egg yolk
  9. 2 tsp pure vanilla extract
  10. 1 cup (or more!) Enjoy Life chocolate chips
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Stir together the dry ingredients.
  3. Stir together the melted butter or palm shortening, coconut sugar and syrup. Whisk in the egg, egg yolk and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir until combined.
  5. Stir in the chocolate chips.
  6. Scoop onto cookie sheet and bake for about 8-9 minutes, then let sit on cookie sheet for 5 minutes before removing to cool on a wire rack.
Notes
  1. *For best results, store these in the fridge.
Life Made Full http://www.lifemadefull.com/

Coconut Sugar Snickerdoodle Bombs

8158734093_077ff98796_c

Some of you may have seen my post on Facebook when I shared that our Costco is now selling coconut sugar. I think I have baked with it before in the past, but I don’t remember. I prefer to bake with pure maple syrup or raw honey, as they are less processed, but I also like to experiment occasionally with other products. So, here is a recipe I came up with that is absolutely delicious! They have a soft, chewy, center, and a bit of crispness on the outside. These would make great Christmas cookies!

Recipe: Coconut Sugar Snickerdoodle Bombs (makes about 2 dozen cookies)

2.5 cups almond flour

1/2 cup coconut sugar

1 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup coconut oil, melted

1/2 tsp pure vanilla extract

3 TBSP coconut sugar + 1 tsp cinnamon, mixed together, to roll cookies in

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Sift together the dry ingredients in a large bowl. In a small bowl, whisk together the egg, coconut oil and vanilla. Stir into dry ingredients until combined. Scoop out small portions, roll into a ball, and then roll in the cinnamon/sugar mixture. Place on baking sheet and bake for 9-11 minutes. Let cool on a wire rack for a few minutes before eating!

 

Chewy Ginger Cookies

DSC_0001

This recipe was inspired by an old ginger cookie recipe I had in my cupboard from back before we changed our diet, but I have no idea where it came from! I changed the type of flour and sugar, changed a couple measurements and added in coconut milk. They are SO good!

Chewy Ginger Cookies

Recipe: Chewy Ginger Cookies

2.5 cups almond flour

2 tsp ground ginger

1 tsp baking soda

1 tsp cinnamon

pinch ground cloves

1/4 tsp salt

3/4 cup butter or coconut oil

1 cup coconut sugar

1 egg

1 TBSP full-fat, unsweetened coconut milk

1/4 cup molasses

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, whisk or beat together the butter or coconut oil, coconut sugar, egg, coconut milk and molasses. In a separate bowl, sift together the remaining ingredients. Add wet ingredients into dry and stir until well combined.

Scoop onto baking sheet and bake for 9-10 minutes, until desired doneness. Bake less for more chewy, longer for crispy. Enjoy!

Grain-Free Double Chocolate Chip Cookies

DSC_0001

A little secret ingredient makes these cookies amazing! A bit crisp on the outside, and gooey chocolate goodness on the inside. Your mouth will be begging you for more!

Recipe: Grain-Free Double Chocolate Chip Cookies (makes about 3 dozen)

grain-free double chocolate chip cookies

1 egg

1 tsp pure vanilla extract

1/2 cup butter or coconut oil, melted

3/4 cup coconut sugar

1/4 cup brewed coffee (optional) Note: I used decaf coffee. I would highly recommend using coffee, as it really brings out the chocolate flavor. It’s not required, though.

2.5 cups almond flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened cocoa powder (I used Ghiradelli)

1/2 to 1 cup Enjoy Life chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, beat together the egg, vanilla, butter or coconut oil, coconut sugar and coffee. In a large bowl, stir together the almond flour, baking soda, cocoa powder and salt. Stir in the wet ingredients and chocolate chips until combined. Scoop onto cookie sheet and bake for 9-11 minutes, until done.

Grain-Free Thin Mint Copycats (a.k.a. Grasshopper Cookies)

DSC_0001

If you haven’t heard, Girl Scout cookies have GMOs (genetically modified organisms). These grain-free, dairy-free  Thin Mint Copycats don’t. And they’re flippin’ awesome! Seriously, it was just like biting into one of THESE grasshopper cookies, but without any of THESE nasty ingredients!

Recipe: Grain-Free Thin Mint Copycats (a.k.a Grasshopper Cookies) Makes about 36 cookies

2 cups almond flour

1 cup tapioca flour or arrowroot starch

1/2 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp salt

1 egg

1/2 cup pure maple syrup

1/3 cup melted coconut oil

1/2 tsp peppermint extract + 1/2 tsp peppermint extract, separated

2 (10 oz packages) Enjoy Life chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine dry ingredients in a large bowl. In a small bowl, whisk together the egg, oil, syrup and 1/2 tsp peppermint extract. Stir into dry ingredients until combined. Scoop out about a TBSP or so of dough, roll in hands into a ball, then flatten. Tip: If you want the cookie crunchy all the way through, make them on the thin side. If you want a bit of softness in the middle, don’t flatten them TOO much.

Bake in oven for 10 minutes. While those are baking, add chocolate chips and 1/2 tsp peppermint extract to double boiler and melt. Once melted, remove from heat and let cool partially. Remove cookies from oven and let cool for 2 minutes on baking sheet before removing to wire rack to cool completely. Once cooled, carefully dip the cookies in the melted chocolate and place back onto parchment-covered baking sheet (I just used my fingers to dip). Place in fridge or freezer to chill. Then EAT! These taste AWESOME frozen and crunchy. I almost thought I had died and gone to heaven for a minute.

Peanut Butter (or almond butter) Oatmeal Cookies

DSC_0002

Ok, before the Paleo Police call me out on this recipe, these really aren’t “Paleo” since they use oatmeal. However, for a grain, oatmeal works pretty well for the occasional indulgence in our house. Superman tolerates it now, so sometimes it’s nice to have something different. I hesitated on posting this since it’s not grain-free if made as suggested. But I don’t need to be an ingredient Nazi, right? I think you’re all grown ups and can handle the occasional recipe like this. Am I right? You could make these without the oatmeal, and increase the almond flour by about a 1/2 cup, and they would still probably work. However, I haven’t tried it, so I can’t guarantee the results! If you try it without the oatmeal, come back and let me know how it turned out!

Recipe: Peanut Butter (or almond butter) Oatmeal Cookies (makes about 4 dozen)

Almond butter (or peanut butter) Oatmeal Cookies

3 cups almond flour

1 tsp baking soda

1 tsp gluten-free, aluminum-free baking powder

1 tsp salt

1 cup oatmeal

1/2 cup butter or coconut oil, melted

3/4 cup almond butter or peanut butter

3/4 cup pure maple syrup

1 egg

1 tsp pure vanilla extract

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, beat together the melted butter or coconut oil, almond/peanut butter, syrup, egg and vanilla. Stir in remaining ingredients until well combined. Scoop onto baking sheet and gently press down a bit. Bake for 8-10 minutes, until golden brown, but not overdone. Let cool on wire rack for a few minutes before eating.

Coconut-Butter Cookies (with dairy-free version)

DSC_0003

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.

Peppermint Cookies (Grain/Dairy free)

peppermint cookies

Don’t be fooled by the color of these! The coconut sugar tints them brown, but the flavor is deliciously pepperminty. A cookie treat that makes sugar plums dance in my head!

Recipe: Peppermint Cookies (makes about 30 cookies)

peppermint cookies

3/4 cup organic palm shortening or butter

3/4 cup coconut sugar

2 TBSP full-fat, unsweetened coconut milk

1 TBSP pure vanilla extract

1 egg

1.5 tsp peppermint oil or extract

2.5 cups almond flour

1/2 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Beat together the palm shortening or butter, coconut sugar, coconut milk, vanilla, egg and peppermint oil. Beat in almond flour, salt, and baking soda. Scoop rounded tablespoons onto lined baking sheet and bake for 10-11 minutes. Let cool on a wire rack for a few minutes before scarfing down!

Caleb’s Almond Butter-Chocolate Chip Cookies

calebs almond butter cookies

My 9-year-old son, Caleb, likes to experiment in the kitchen. We have a deal that if he experiments, he leaves nothing for me to clean up. And he pretty much sticks by it, but I do occasionally have to do a “mommy clean” after the “kid clean” is done. Yesterday, he came up with this recipe, and although I couldn’t try the end result since I’m on the Whole30, Superman vouched for them and said they were “blog worthy!” So, here it is! Just a disclaimer: remember, this was created by a kid, so it has a lot of “sweet” in it!

Recipe: Caleb’s Almond Butter-Chocolate Chip Cookies(makes about 3 dozen cookies)

1 1/4 cups almond flour

1 tsp baking soda

1/2 cup soy-free, dairy-free chocolate chips

3/4 cup unsweetened almond butter

1/2 cup honey

1 tsp vanilla

1/4 cup water

Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Mix dry ingredients in a large bowl, then add almond butter, vanilla, water and honey, and stir until combined. Scoop onto cookie sheet and bake for 9-10 minutes, until golden brown. Let cool on cookie sheet for 2 minutes before removing to wire rack. Caleb says you won’t regret making these…unless you don’t like almond butter.

Pancake Cookies

pancake cookies

Recipe: Pancake Cookies

1/2 cup coconut oil

1/2 cup softened butter or organic palm shortening

2 eggs

1/2 cup pure maple syrup or honey

2 tsp pure vanilla extract

2.5 cups almond flour

1 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, beat together the coconut oil, butter or shortening, eggs, syrup and vanilla. Add remaining ingredients and beat until combined. Scoop onto baking sheet and bake for 9-11 minutes, until golden brown.

 

Blackstrap Molasses Cookies

blackstrap molasses cookies

I don’t cook with molasses often, but did you know that it actually has some benefits? Blackstrap molasses is a great source of iron, calcium, copper and manganese. Even though it’s still a “sugar,” if you’re going to use a sweetener, it at least provides a variety of minerals!

Recipe: Blackstrap Molasses Cookies

2 cups almond flour

1 egg

1/4 tsp salt

1/4 tsp baking soda

4 TBSP pure maple syrup or honey

3 TBSP blackstrap molasses

1 tsp vanilla

1/2 cup coconut oil, melted

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, whisk or beat together the egg, syrup or honey, molasses, vanilla and coconut oil. Stir in almond flour, salt and baking soda. Scoop onto baking sheet and bake for about 10 minutes and cool on a wire rack.

Chocolate Chip Chestnut Cookies

chocolate chip chestnut cookies

A friend of mine gave me a bag of chestnut flour, and I was so excited to try it out! I have never cooked with chestnut flour before, and I wasn’t sure what to expect. The flavor was nutty and I actually liked the texture better than almond flour. If you’re a bit adventurous and are willing to try new tastes, I say give it a go!

Recipe: Chocolate Chip Chestnut Cookies (makes about 2 dozen cookies)

1.5 cups chestnut flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup pure maple syrup or honey

1/4 cup coconut oil

1 tsp vanilla

1 egg

1 cup soy-free, dairy-free chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, sift together the chestnut flour, baking soda, salt and cinnamon. In a separate bowl, whisk together the syrup (or honey), coconut oil, vanilla and egg. Add to dry ingredients, then stir in chocolate chips. Scoop onto baking sheet and bake for 8-10 minutes, until golden brown. Let cool on baking sheet for 2 minutes before removing to wire rack to cool.

Almond Butter Cookies

almond butter cookies

Recipe: Almond Butter Cookies

2 cups unsweetened almond butter

2 eggs

1/2 cup butter or organic palm shortening

1/2-3/4 cup pure maple syrup

1 cup almond flour

1 tsp baking soda

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Beat together the almond butter, eggs, butter, and syrup. Stir in almond flour and baking soda. Scoop onto baking sheet and bake for about 10 minutes, until golden brown. Let cool for 5 minutes on a wire rack before eating.

Chocolate Mint Cookies (with or without the mint!)

chocolate mint cookies

I’m on a bit of a mint kick right now, so I felt like coming up with a chocolate mint cookie recipe. If you’re not a big mint fan, you can eliminate it and just make chocolate cookies!

Recipe: Chocolate Mint Cookies

1/2 cup butter (softened) or coconut oil

1/2 cup pure maple syrup

1 tsp vanilla

1/4 cup melted coconut cream concentrate

1 tsp peppermint oil or extract

2 eggs

2.5 cups almond flour

1 tsp baking soda

1/2 tsp salt

1/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees. In a large bowl, beat together the butter (or coconut oil), syrup, vanilla, coconut cream concentrate, peppermint extract and eggs. Add remaining ingredients and beat until combined. Scoop onto a baking sheet covered with parchment paper and bake for 10-12 minutes, until firm on the outside. Let cool on wire racks and store in refrigerator for best results.

Chocolate Almond Butter Sandwich Cookies

Recipe: Chocolate Almond Butter Sandwich Cookies (makes 12-14 sandwiches)

Cookies:

1/2 cup butter or coconut oil

1/4 cup pure maple syrup

1 tsp pure vanilla extract

1 egg

2 cups almond flour

1/3 cup unsweetened cocoa powder

1/2 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Beat together the butter (or coconut oil), syrup, vanilla and egg. In a separate bowl, combine the dry ingredients. Pour into the wet ingredients and beat until well incorporated. Scoop onto baking sheet, gently flatten with fingers, and bake for 9-10 minutes. Let cool on a wire rack. In the meantime, make the filling:

Filling:

1 cup unsweetened almond butter

1/4 cup pure maple syrup

1/4 cup coconut cream concentrate

Beat together the ingredients until smooth.

Scoop about a TBSP of the filling onto a cookie, top with another cookie, and gently press to flatten. Repeat with the rest of the cookies.

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.