Just a few, from my favorite food blogger. I even surprised my discriminating daughter and son-in-law, who kept reaching for more of both! They've become used to nodding and saying "they're ok" to many of my recipe trials. But this one, they kept saying, "these are really good!"
Paleo Chocolate Chip Cookies (Vegan)
Author: Detoxinista.com
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Serves: 24
These chocolate chip cookies are grain-free, egg-free, naturally sweetened and vegan-friendly!
Ingredients
2 cups almond meal, or almond flour
¼ cup coconut oil, softened (non-vegans can use butter)
3 Tablespoons pure maple syrup
¼ teaspoon sea salt
½ teaspoon baking soda
2 teaspoons vanilla extract
½ cup dark chocolate chips (Barb likes to use Sweet Life brand of mini gluten-free chips)
Instructions
Preheat oven to 350F.
In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well.
Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.
Bake at 350F for 8-9 minutes, until the edges are golden brown.
Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.
Grain-Free Ginger Cookies
Author: Detoxinista.com
Prep time:
Cook time:
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Serves: 12
Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup, they’re also egg-free and dairy-free! While I prefer my ginger cookies soft and chewy, if you’d like them more crispy, simply increase the baking time and press them into flatter shapes before baking.
Ingredients
1½ cups almond flour
2 Tablespoons coconut oil, softened
¼ cup pure maple syrup
1 Tablespoon blackstrap molasses
2 teaspoons ground ginger
⅛ teaspoon fine sea salt
¼ teaspoon baking soda
Instructions
Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge, to make sure it’s nice and firm before scooping.
Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound, into your desired cookie thickness.
Bake for 8-10 minutes, until firm around the edges, but still soft in the center.
Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.
