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Paleo cookie recipe

Chocolate Hazelnut Latte Cookies {Grain Free Cookie Recipe}

When we attend a “get together,” I always like to take a sweet treat that’s healthy but hopefully, not one that tastes healthy (and of course, one that will get rave reviews!).  You know what I mean?  I’m happy when someone else says, “Oh, yay, an allergy-friendly something I can have!”  This grain-free cookie recipe fits the bill.  We attended a book swap recently and these were all gone within minutes (in my defense, I DID warn the mamas that they contained espresso!  I can’t be held responsible for the aftermath, can I?).   Speaking of book swaps, did I mention how my Blue won my heart for the thousandth time the other day?  We were snuggled together, our books in hand, and he sniffed his book and sighed.  “Mama, (as if this was a new revelation) did you ever notice how old books have a special smell?  I love it.”  Be still, my heart.

 

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They’re a cookie that you can enjoy almost-guilt-free for breakfast, because they’ve got nourishing ingredients.  Plus, they’ve got your morning coffee mixed right in!

 

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If you like (we always do), freeze half the dough in cookie-sized scoops and save it away for another day.

 

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I’ve called the chocolate chips optional, but really, should extra chocolate ever be optional?  You could, however, substitute chocolate chunks, dark-chocolate-covered espresso beans, or cacao nibs.  Always an option.

 

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Make these, and let me know what you think!

 

Chocolate Hazelnut Latte Cookies {Grain Free Cookie Recipe}
 
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A grain-free, naturally sweetened cookie flavored with cocoa, cinnamon, and hazelnut that is Paleo friendly and gluten-free.
Author:
Recipe type: Paleo
Serves: 24 cookies
Ingredients
  • 2 eggs
  • ⅓ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 teaspoon hazelnut extract
  • 1 teaspoon cinnamon
  • 2 tablespoons espresso powder
  • 2 cups hazelnut or cashew flour (may substitute almond flour)
  • ½ cup tapioca flour
  • ¼ cup cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dairy-free chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees and line two rimmed baking sheets with parchment.
  2. In a large bowl with electric mixer, beat together eggs with oil, maple syrup, hazelnut extract and cinnamon.
  3. Add espresso powder and nut flour and mix till combined.
  4. Scrape sides of bowl and add tapioca flour, cocoa, soda and salt, mixing again just until combined.
  5. Stir (by hand) chocolate chips into batter.
  6. Drop by rounded tablespoons onto lined cookie sheet, about 1-1/2 inches apart.
  7. Bake at 350 degrees for 12-15 minutes, or just until tops are firm.

 

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Pfeffernüsse {grain free Christmas cookies}

When I was a little girl (and even now, as a “grown up” girl), my dad and I shared a love for Peffernusse cookies.  I loved the splurge of that Archway package, and I was always torn between Pfeffernusse and the Cherry Nougats.  Now I’m not just grown up, but always looking for ways to enjoy good food and nourish my body as well.  (Did you know molasses has iron?  Cinnamon has all kinds of beneficial properties?)

 

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This week, I was longing for spice (truth be told, also longing for the company of my parents), and I decided to dig deep and create my own grain free Christmas cookies that are a gluten-free, naturally sweetened version of that spicy cookie.

 

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I have to say as an honest disclosure – sometimes my kiddos describe “healthier” desserts as “tasting that way.”  But this one was a hit with them (two batches devoured in a week) and with the staff at the conference where my husband works.  So I can say with confidence, make this.  And Merry Christmas memories to you, too.

 

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You may notice, there are two different “looks” to the cookies in this post.  I first wanted to really replicate the look of the Pfeffernusse cookies of my past memories.  I rolled the dough into little balls and then rolled those balls in the natural “powdered sugar.”  Well, can I tell you, this dough is STICKEEEEEEEEEy?  I’m a hater of baking-waste (oh how I despise on the cooking shows when they barely scrape the bowl and plop it in the sink), and I was losing far too much of the precious dough on my hands.  So I got lazy efficient and just went with a “drop cookie,” which I sprinkled at the end with the sugar.  It tasted just as delicious, and was a heap easier.

 

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Beautiful round balls?  Or pretty, rustic little cookie nuggets?  It’s your call which matters most when you bake yours!

 

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Yes, i knooooow there are a lot of sugar-shower photos in this post.  But I love them, and I couldn’t weed them out.  Forgive.

 

Paleo Pfeffernüsse Angela Sackett b

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(For a natural, paleo-friendly version of powdered sugar, try processing one cup coconut sugar with one tablespoon arrowroot in your blender.  It has an earthy tan color, but that texture that looks great adorning baked goods.)

 

Pfeffernüsse {grain-free Christmas cookies}
 
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A grain-free Christmas cookie sweetened with natural sweeteners, that is Paleo-friendly and Celiac-friendly. Although it looks like a hefty ingredient list, it's actually easy to make in one bowl - your food processor.
Author:
Recipe type: Paleo Dessert
Serves: 24 cookies
Ingredients
  • 3 cups pecans or pecan pieces
  • 1 teaspoon dried orange rind
  • 1 teaspoon lemon zest
  • ¾ teaspoon cardamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground clove
  • 1 teaspoon cinnamon
  • ¼ teaspoon black pepper
  • 1 teaspoon anise extract
  • 2 teaspoons grated fresh ginger
  • 2 eggs (room temperature)
  • 3 tablespoons molasses
  • ¾ cup coconut sugar
  • ⅓ cup coconut flour
  • 1 teaspoon baking soda
  • generous pinch sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Line two cookie sheets with parchment paper.
  3. Process pecans in food processor until they form a "butter" (a grainy texture like almond butter), stopping several times to scrape sides of bowl.
  4. Add molasses, egg, and coconut sugar and process again until well blended (about 45 seconds), scraping bowl again.
  5. Add spices and flour, soda, and salt.
  6. Process for an additional 30-45 seconds, or until well blended.
  7. Use two spoons to round dough and drop by medium sized tablespoons onto cookie sheet (mixture will be very sticky).
  8. Bake at 350 degrees for 9-11 minutes, or until top has just set.
  9. Sprinkle, if desired, with all-natural powdered sugar.

 

 

What is your favorite-est Christmas cookie?  What memories is it tied to for you?

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