You don’t see many paleo-friendly foods on my blog so I am super excited to share these gems with you. They are paleo, gluten free, dairy free and grain free (whoa now!).
I was starring at my nut butter cabinet (yes there is a cabinet) trying to decide which one to use for some paleo cookie experimenting. Justin’s Maple Almond Butter (or really any Justin’s Nut Butter for that matter) is one of my go-to’s always. I love the grainy texture and hint of maple it has. It is so perfect in oatmeal, smoothies, on toast and now in Paleo Maple Almond Cookies.
Let’s chat about the breakdown of main ingredients needed for Paleo Maple Almond Cookies:
You will also need a Food Processor or Magic Bullet to blend the cookie dough for you. As you see in pretty much all of my recipes lately (besides oatmeal and chia pudding) I am always using my Food Processor or Magic Bullet, they are a game changer in the food world.
These Paleo Maple Almond Cookies also do not have any sugar in them besides maple syrup as the sweetener. You can use sugar if you wish but I think they are sweet enough without.
- 3/4 cup maple almond butter
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil (melted and cooled)
- 1 egg
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- Splash of vanilla extract
- Preheat your oven to 350 degrees
- Pulse together maple almond butter, maple syrup and coconut oil in NutriBullet or Food Processor
- Once blended for a few seconds, add egg and pulse again
- Add coconut flour, baking powder and vanilla extract and blend until dough consistency
- Using a tablespoon form dough into cookie shape and place on greased baking tray
- Pop in the oven for 8-10 minutes (until edges are golden)