Love, love, love this recipe. These are the most amazing cookie ever. I don’t feel deprived at all, as they are so moist and delicious. This recipe is from The Urban Poser and has become a favorite holiday cookie at my house. I usually double the recipe, as they don’t last long at my house.
In large bowl or food processor mix all the ingredients. (except chocolate chips). Gently stir in choclate chips.
Using a scoop, gently form smooth round balls with the cookie dough. Place on a cookie sheet lined with parchmant paper. Press down cookies so they flatten a bit.
Bake 11-12 minutes. Do not overbake. Cookies should be lightly brown.
This is another tasty cookie, so easy to make. You can always sprinkle with a little coconut or regular sugar. too. I like the cookies with palm shortening but feel free to use ghee or coconut oil.
Preheat oven to 350 degrees F and line cooking sheet with parchmant paper.
In a medium size bowl or food processor add all the ingredietnts together. Dough will be sticky and somewhat oily.
With clean hands, use a scoop and make 9-10 balls. Place the balls on the cookie sheet and gently flatten. Dip cookie in cinnamon mixture and place back on cookie sheet.
This is a sweet treat that will take you by surprise. It is rich and silky smooth. It is actually a pretty healthy treat but does have honey and maple syrup. Experiment with the recipe and decrease the sweeteners to your taste. It is hard to believe that there are monounsaturated good fats in this delicious recipe. Top with coconut cream for an extra punch.
This is a hearty, very moist muffin that you can enjoy for breakfast or a snack. It is loaded with fiber from the almond flour and coconut. The muffins are best eaten warm with a little bit of honey drizzled over the top.
This paleo bar is so moist and with the hint of chocolate it is decadent. I have even made this recipe as muffins. If you want a shortcut, add 2 1/2 t. of pumpkin spice and forget the cinnamon, ginger, nutmeg, and cloves. My recipes are always dairy and gluten free.
Preheat oven to 350 degrees. Grease 8 X 8 baking dish. I like to cut a piece of parchment paper for the bottom of the pan, but you don't have to do it, just makes cutting easier.
In a food processor, add coconut flour, salt, baking soda, and spices.
Pulse in eggs, pumpkin, honey, and oil until thoroughly mixed. Scrape the side of bowl often.
Stir in chocolate chips by hand. Transfer batter to baking dish.