Holiday Cookie Recipes
By
- Ann Hutyra
We’ve got an extra holiday treat for you that we are so excited to share! Ann, our lead biological coach at Modern Holistic Health first made these for Dr. V about 3 years ago and she is quick to admit, she couldn’t eat just one! Hahaha!! And there was no guilt because they are low carb, low sugar, and gluten free. These cookies are positively delicious and easy to make so give them a try. Take these to your holiday parties and watch everyone obsess over them, not even knowing they are ‘healthy’.
Go ahead, try them and then drop us a video review to let Ann and us know what you think!
Paleo Chocolate Chip Cookies
Ingredients:
- 1 1⁄2 cups almond flour
- 1 1⁄2 tablespoons coconut flour
- 1⁄3 teaspoon sea salt
- 1⁄3 teaspoon baking soda
- 2 teaspoons vanilla
- 1⁄3 cup melted coconut oil
- 1⁄3 cup maple syrup
- 1⁄2 cup Enjoy Life (or Lily’s) chocolate chips
Instructions:
- Mix the dry ingredients in one bowl.
- Combine the wet ingredients in another bowl and whisk.
- Pour the wet ingredients into the dry ingredients and mix. Fold in the chocolate chips.
- Spoon onto a parchment paper covered baking sheet, and flatten out cookies with your hand.
- Bake at 350° for 10-12 minutes. Cookies will be soft when you remove them from the oven, and will firm up as they sit and cool.
Paleo Gingerbread Cookies
Courtesy: Paleo Running Momma
Ingredients:
- 1 egg, plus 1 egg yolk
- ⅔ cup almond butter
- 2 Tablespoons coconut oil, softened
- ¼ cup blackstrap molasses
- ¼ cup organic coconut sugar
- 1 tsp vanilla
- ⅔ cup organic coconut flour
- 1 tsp baking soda
- Pinch sea salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp allspice
Instructions:
- Preheat your oven to 350° F and line a large baking sheet with parchment paper.
- In a large bowl, whisk (or use an electric mixer to combine) the egg, egg yolk, almond butter and coconut oil until smooth. Add the molasses, coconut sugar, and vanilla and continue to mix until smooth.
- In a separate bowl, combine the coconut flour, baking soda, salt and spices. Add the dry mixture to the wet ingredients until fully combined – the dough will be sticky. Chill dough in the freezer for 5-10 minutes until it thickens and can be easily scooped.
- Use a cookie scoop or rounded spoon to scoop the dough in heaping tbsps on the parchment paper, then gently flatten and sprinkle with coconut sugar if desired.
- Bake in the preheated oven for 8-10 minutes until tops crack, don’t overbake – cookies will become firmer and chewier as they cool. Cool completely on wire racks and enjoy!
