Healthy Valentine’s Day Cookies

I was looking for a Valentine’s treat that would taste amazing but not throw me too far off track on my healthy eating. I was so excited to find these delicious healthy sugar cookies!

Ingredients

  • 2 cup Blanched Almond Flour
  • 6 Tbsp Coconut Flour
  • 2 Tbsp Arrowroot Powder
  • 1/8 tsp Baking Soda
  • 1/8 tsp Sea Salt
  • 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
  • 1/2 cup Raw Honey
  • 1 whole Pastured Eggs
  • 1 tsp Pure Vanilla Extract
  • 2 Tbsp Raspberry Juice

Find the full recipe HERE.

 

Paleo Gingerbread Cookies from PrimalPalate.com

One last Christmas dessert themed recipe to end the season! These paleo friendly gingerbread cookies look divine! Can’t wait to make these with my kiddos this year…

Yield: 12 cookies

Ingredients

  • 1/2 cup Molasses
  • 1/4 cup Pure Maple Syrup
  • 3 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
  • 1 Tbsp Coconut Milk
  • 1/2 tsp Baking Soda
  • 1/2 tsp ground Cinnamon
  • 1/2 tsp ground Cloves
  • 1/2 tsp ground Ginger
  • 1/2 tsp ground Nutmeg
  • 1/2 tsp Salt
  • 3 cup Blanched Almond Flour

Process

  1. Preheat oven to 350°F.
  2. In a sauce pan, heat molasses to a boil.
  3. Add maple syrup, palm shortening, and coconut milk to sauce pan.
  4. Stir ingredients until combined, then remove from heat.
  5. In a small bowl, combine all dry ingredients.
  6. Pour dry ingredients into wet, and stir until batter is fully blended.
  7. Refrigerate dough for 20 minutes.
  8. Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
  9. Cut batter with cookie cutters of choice.
  10. Bake for 10 minutes on a parchment-lined cookie sheet.
  11. Let cool, decorate as desired, and enjoy.

Notes

If you have an aversion to molasses, another option would be to use maple syrup or yacon syrup, although the molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.

Paleo Pumpkin Breakfast Cookies from preppypaleo.com

What a perfectly delicious and healthy fall breakfast treat from preppypaleo.com!

Paleo Pumpkin Breakfast Cookies 

1/2 cup raw almond butter
1/2 cup pureed pumpkin
1/4 cup pure maple syrup or raw honey
1 or 2 eggs (see above)
1/2 tsp. vanilla
1/2 tsp. baking soda
1.5-2 tsp. pumpkin pie spice
1/4 tsp. salt
2-3 cups mix-ins of choice**

Preheat oven to 350. Combine all ingredients in a large bowl. Drop by tbs. onto a greased or Silpat-lined baking sheet. Press down slightly with palm. Bake for 12-15 minutes or until golden brown.

**In the photo they used Enjoy Life chocolate chips, raw pumpkin seeds, hulled hemp hearts and shredded coconut for my stir-ins. Hemp hearts have a slight greenish tinge to them which you can make out in the photos (if the color had you at all concerned!)

Paleo Samoas – A healthy alternative to Girl Scout Cookies courtesy of www.elanaspantry.com

Cookies:

  • 2 cups blanched almond flour
  • ½ cup unsweetened shredded coconut
  • ½ teaspoon baking soda
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 1 egg
  • 3 tablespoons coconut oil, melted
  1. In a food processor combine dry ingredients
  2. Pulse in wet ingredients until dough forms
  3. Refrigerate dough for 30 minutes
  4. Roll dough between 2 sheets of parchment paper to ¼ inch thick
  5. Use a 2-inch cookie cutter to cut out rounds
  6. Use a knife to cut holes in center of rounds if desired
  7. Bake at 350° for 6-8 minutes
  8. Cool cookies completely on baking sheet

Topping:

  • 1 cup (6 ounces) chocolate chunks
  • 1 cup coconut sugar
  • ¼ cup coconut nectar
  • ½ cup coconut milk
  • ½ cup unsweetened shredded coconut, toasted
  1. Melt chocolate over very low heat
  2. Dip base of each cookie into chocolate
  3. Place on parchment paper to set
  4. To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan
  5. Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
  6. Remove mixture from heat and stir in toasted coconut
  7. Use a small spoon to drizzle caramel-coconut mixture onto cookies
  8. Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired
  9. Place cookies in refrigerator to set, then serve

Makes 36 cookies