The triple “S” (Staple Sweet Snack)

When you think of a staple sweet snack that you might find in someone’s home,  what do you think of? I know what I think of, I think COOKIE! Maybe with your tea or coffee,  or an after dinner treat. What about something to take in your lunch?  Whatever the case there are millions of reasons that you need a cookie in your life!

When I started searching around for a good Paleo cookie recipe, the process was looooong because I kept getting sidetracked by all of the thousands of Paleo friendly deserts that are out there. Even carrot cake!!  (More on carrot cake in another post)  It was just so awesome to find out that eating Paleo-ish didn’t mean giving these things up entirely.  PHEW! I mean, who doesn’t want a sweet treat here and there? I know I do!! (These are inspired by my favourite lady of Paleo- Elana Amsterdam and her Paleo Pantry)

SO here you have it.  An EASY, staple,  Paleo cookie that tastes better than any cookie,  paleo or not.

  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup of fat. salted grass fed butter or coconut oil. I used a mixture of both.
  • 1 tbsp vanilla
  •  1/4-1/3 cup of  real maple syrup. (I used 1/4)
  • additions of your choice (shredded unsweetened coconut, cacao nibs, nuts or seeds, dark chocolate chips etc.)

Another plus, you only need ONE bowl. Whoohooo! This recipe couldn’t be easier. Gather all of your ingredients and mix the dry in your bowl. Speaking of bowl, notice my vintage glass Pyrex bowl that I am in LOVE with!!  I have the whole set, except the little blue one. (I am working on that!)

 

 

Mix the dry in your bowl, then add everything else and you have your dough.

Now is the time to add your special extra ingredients. Dark chocolate chips, cacao nibs, raisins. How about mixing some unsweetened shredded coconut right in the batter? That’s what I am going to do next time, but this time I decided to use some stuff I had on hand. Macadamia nuts, a small pc of baking chocolate and a sprinkle of unsweetened shredded coconut on top, instead of mixing anything in. I hope it works out! IMG_6092

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Line a pan with parchment paper. Make about one tablespoon size balls and design your cookie. Bake at 350 for about 10 min give or take. You want them golden and toasted. Let cool for at least 15 min before touching.

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Fresh out of the oven. Whatever you do, don’t touch them for at least 15 min as they are fragile until they are cool. I put them in the fridge to speed up the process. 

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For the second batch I made, pictured above, I added unsweetened shredded coconut and cacao nibs right in the batter then topped with a macadamia nut. 

Well hello cookie!!! So these were gone in no kidding about 2 hours. Which probably wasn’t the best, but hey, what can I say…they were not just good, they were DE-LIC-IOUS!  I am making another batch today! Maybe even a double batch and keep some in the freezer for lunches. The way I am going on you may think I actually discovered the cookie.  I didn’t. Even though I sort of feel like I did. 🙂  Enjoy and let me know what you think and how your custom cookie turned out.

 

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