• baking / cookies / dairyfree / dessert / glutenfree / grainfree / paleo / vegetarian

    Paleo Maple Almond Cookies

    Paleo Maple Almond Cookies are happening.Paleo Maple Almond Cookies

    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:

    Maple Almond Butter

    Coconut Flour

    Maple Syrup

    Coconut Oil

    Eggs

    .. Yup those are the main stars of the show here.Paleo Maple Almond CookiesPaleo Maple Almond CookiesPaleo 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.

    Paleo Maple Almond Cookies

    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Yields 12

    Ingredients

    • 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

    Directions

    1. Preheat your oven to 350 degrees
    2. Pulse together maple almond butter, maple syrup and coconut oil in NutriBullet or Food Processor
    3. Once blended for a few seconds, add egg and pulse again
    4. Add coconut flour, baking powder and vanilla extract and blend until dough consistency
    5. Using a tablespoon form dough into cookie shape and place on greased baking tray
    6. Pop in the oven for 8-10 minutes (until edges are golden)

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    xx, Rach

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  • Reply Addie Martanovic October 27, 2015 at 7:34 pm

    I just bought a new bag of coconut flour this past weekend sooo clearly I know where it is headed! These look DELICIOUS

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  • Reply Lauren October 27, 2015 at 10:19 pm

    OMG–these are baking now–so easy and can’t wait to try–I did seem to need a tad more coconut flour than 1/4 cup to get the dough like consistency…maybe I did something wrong–they sure smell and look yummy!

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    • Reply Rachel October 28, 2015 at 2:40 pm

      How did they turn out? Sometimes the consistency of the almond butter can help dictate how much flour is needed! I hope you enjoyed! xx

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