Snickerdoodles

Paleo Snickerdoodle Cookies
Yield: 16 cookies


2 cups Almond flour
1/3 cup Maple syrup
1/3 cup Coconut oil (room temperature)
1 Egg
1 tsp Baking soda
1/2 tsp Sea Salt
1/4 cup Coconut sugar (for coating)
1 Tbsp Cinnamon (for coating)

Preheat oven to 350 degrees.
In a small bowl, combine coconut sugar and cinnamon for coating and set aside.
In a large mixing bowl, cream together maple syrup and coconut oil using a wooden spoon (or in a stand mixer using the paddle attachment).  Add egg and beat until well combined.  Add almond flour, baking soda, and salt.  Mix well.  Roll dough into balls using a cookie scoop or tablespoon, then roll in cinnamon sugar to coat.  Gently flatten in palm (about 1/3 inch thick), and place on parchment lined baking sheet.  Bake for 8 minutes.  Let cool on baking sheet for 3-4 minutes before transferring to cooling rack.
Enjoy!!

Chocolate Chip Cookies

We consider these our "Primal" chocolate chip cookies, using as natural ingredients and as dark a chocolate as possible.  They are also Gluten-Free!  On her website she also has a dairy-free if that is necessary.

Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookiesprinter friendly
2 ½ cups blanched almond flour  (I use the unblanched - it just has the husks as well, which I see as extra fiber :)  However - if you wanted a lighter texture or colored cookie, I'd definitely use the blanched.)
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted 
1 tablespoon pure vanilla extract
1/4 cup maple syrup
1/4 cup coconut sugar
1 cup dark chocolate chips

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Spoon balled drops onto a parchment paper lined baking sheet
5. Bake at 350° for 7-10 minutes (timing will depend on your oven and baking sheet/stone)
6. Cool and serve

Makes 24 cookies

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This is my edited recipe.  The original recipe is from ELANASPANTRY.COM

H's Soft Chocolate Chip Cookies

After learning from and playing around with other recipes I love, I wanted to come up with a recipe using all butter instead of shortening or margarine. Looking to more natural ingredients and trying to help a friend in the process. Here is the fruits of my labors. The family seems to really enjoy them.

1  cup softened butter, room temp
1/4 cup olive oil
1/4 cup sugar
1  cup packed light brown sugar
1  tbsp pure vanilla
2 eggs
3 cups all purpose flour
1 tsp baking soda
12 oz semi-sweet chocolate chips

Preheat oven to 370 degrees. With mixer, blend butter, olive oil, sugar and brown sugar in mixing bowl. Mix in vanilla. Add eggs one at a time, blending well.  Add dry ingredients and mix well.  With large spoon, stir in chocolate chips. Place rounded spoonfuls of dough onto ungreased non-stick cookie sheet. Bake cookies for 8 minutes. Enjoy!