Paleo Cookies With Almond Flour Food

3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}

Steps:

• Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
• Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
• Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
• Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F. Line a baking tray with parchment paper.
• Combine all ingredients for cookies (except chocolate chips) in a food processor or by hand until smooth. Add chocolate chunks and scoop onto baking tray using a small ice-cream scoop (makes 10 cookies).
• Bake cookies on 350F for 15-20 minutes until golden on the edges. Cool and allow cookies to set after cooking. Optional: top with sprinkle of sea salt flakes and serve.

14 PALEO COOKIES AND BISCUITS RECIPES

Steps:

• Make a batch of these sweet and savory Paleo biscuits or cookies as a perfect tea time snack!

PERFECT PALEO CHOCOLATE CHIP COOKIES (VEGAN, KETO OPTIONS)

Steps:

• In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
• In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
• Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
• Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
• Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
• Bake for 11-14 minutes (if using coconut sugar or the keto version) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
• Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

THE 9 BEST PALEO FLOUR RECIPES PLUS A 1:1 PALEO BAKING FLOUR BLEND RECIPE

Steps:

• Mix all the ingredients together in a large bowl.
• Store in an airtight container or freezer.

PALEO ALMOND DATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together.
• Scoop dough onto prepared baking sheets with a small cookie scoop.
• Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.

SINGLE SERVE KETO NO BAKE COOKIE (PALEO, VEGAN)

Steps:

• In a large mixing bowl, combine the flours, sweetener of choice, cinnamon and mix well.
• Add in the almond butter of choice and ketp maple syrup and mix until a thick, crumbly mixture remains. Add your mix ins of choice. Using a tablespoon at a time, at your milk of choice until a thick batter remains.
• Using your hands, form into a large ball and press firmly onto a lined plate. Eat as it is or refrigerate for 20-30 minutes for a firm cookie.