Snicker-doodle Cookies, Paleo

Every time I went off to school I would receive weekly updates from my mom about brownie Wednesdays, amazing home cooked dinners I was missing out on, and the fabulous food I could be making if I had access to a fully equipped kitchen rather than a my dorm room. In retaliation I sent back the occasional pictures of the brownies I had made, the cookies I pulled together, and my weekly apple crisp marathons. I discovered this snicker doodle recipe a little late in the game. It is adapted from the Delighted Momma blog to use up the ingredients I had on hand. The result is an amazing cookie that is soft on the inside, crisp on the outside, and received rave reviews from everyone I fed it to. The recipe doesn't make very many, the entire batch is clustered together on the tray in the picture above. :)

Snicker-doodle Cookies, Paleo
Yield: Makes 30 cookies

Ingredients
1 1/2 cups of almond meal
1 tbs of coconut flour
1 egg
1/4 cup of honey
1/4 cup of melted shortening (I use palm shortening)*
1 tsp of vanilla
1/2 tsp of cinnamon + extra for rolling dough in
1/2 tsp of nutmeg
1/2 tsp of baking soda
1/4 tsp of sea salt
1/4 cup coconut sugar (optional for rolling dough in) **

Directions:

1. Combine all the ingredients together in a bowl and mix well.
2. Cover the cookie dough and place in the fridge to chill for one hour.
3. Preheat oven to 350 degrees.
4. Roll the cookies into small balls (about 1 tbs) and coat in cinnamon and coconut sugar.
5. Use the bottom of a cup or jar to flatten them out (hands work too).
6. Place cookies on a parchment lined cookie sheet and bake for 10 minutes.

Notes
*  The original recipe called for coconut oil, but I didn't have any on hand (and it was insanely expensive at the only store within walking distance). I found palm shortening to work really well.
** In the original recipe, the cookies were only rolled in cinnamon, which is undeniably healthier than a cinnamon sugar blend. I really liked the crisp outer crust and flavor provided by the coconut sugar, but I leave the decision up to you.

Source
Adapted from the Delighted Momma paleo snicker-doodle recipe

Double Chocolate Chip Coconut Flour Cookies, Paleo

I ran out of almond flour while I was at college living out of a dorm room with only a few weeks left until graduation. I wanted to make cookies for a class presentation, so instead of going out to buy ingredients that I would have to add to my luggage for the the return trip home, I decided to search for a coconut flour based recipe instead and ended up adapting Carol Lovett's coconut flour cookie recipe from her blog Ditch the Wheat. They were a huge hit! Soft, chocolatey and satisfying, most people compared them to brownie bites. I only meant to use them as an emergency measure, but they have become a favorite already :)

Double Chocolate Chip Coconut Flour Cookies

Yield: Makes 30cookies

Ingredients

1/3 cup palm shortening
2/3 cup coconut palm sugar
2 large eggs
1 tsp vanilla extract
3 tbsp coconut flour
¼ cup unsweetened cocoa powder
¼ tsp baking soda
1/8 tsp salt
½ cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.
2. Using a mixing machine, mix together coconut oil and coconut palm sugar. *You can cream it together and it will result in a lighter more cake like texture.
3. Slowly add one egg at a time to the mixture.
4. Add vanilla, coconut flour cocoa powder and mix until incorporated.
5. Add baking soda and salt and mix until incorporated.
6. Lastly stir in chocolate chips.
7. Line a baking sheet with parchment paper. Drop the cookies by tablespoonfuls onto the cookie sheet with at least 2 inches apart. *These cookies spread out very thin and almost double in size.
8. Bake for 10 minutes.
9. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.

Notes

To get a crispy cookie you must either - freeze the cookie after it has cooled and keep it frozen or When you are placing the batter on the trays use only a tiny bit to make a mini cookie. Bake at the same temperature and for 12 minutes.

Source

Adapted from Carol Lovett's blog, Ditch the Wheat