Archive for paleo cookies

Coconut Flour Chocolate Chip Pumpkin Cookies

gluten free paleo chocolate chip pumpkin cookies

Arthur wants some!

Matt loves baking cookies with me, so it was the perfect hurricane activity for us on this blustery weekend. It’s our first hurricane season as coastal dwellers, so we both have a bit of cabin fever by now.

I also wanted to bake something and eat it up before Whole 30 starts on Wednesday. I don’t have much of a sweet tooth, but it’s impossible to resist a fresh, warm cookie! And I do love chocolate.

These cookies are perfect for Celiac and Gluten Free folks. I find that a lot of gluten-free flour mixes have weird after-tastes and a lot unnecessary filler, so I prefer using coconut or almond flour, as a purest.

It’s important to note when baking with Coconut flour, that it does not “rise” or “spread” so you will want to shape your cookies exactly like you want the end result to look! Coconut flour also gives you a soft cookie, not a crispy one. So Matt really likes these cookies for making Ice Cream Sandwiches!

Coconut Flour Chocolate Chip Pumpkin Cookies
Makes 10 cookies

1/2 cup Coconut Flour (I use Bob’s Red Mill)
1/2 cup pumpkin puree (I use target brand- it’s always in stock and has 1 ingredient!)
1 tsp. cinnamon
1/2 cup chocolate chips
1/2 teaspoon baking soda
1/3 cup melted, then cooled butter
1 teaspoon vanilla
1/3 cup molasses/ maple syrup for Paleo or Brown Sugar for Gluten Free
3 cage free Eggs

Preheat oven to 350 degrees.

  1. Combine all Dry ingredients: Flour, Sugar (optional), baking soda, cinnamon
  2. Add wet ingredients: eggs, vanilla, pumpkin, syrup for paleo, cooled liquid butter
  3. Add chocolate chips and stir thoroughly by hand
  4. Roll dough to smooth and then shape cookies by hand, lay onto parchment paper or greased cookie sheet
  5. Bake for 15-17 minutes until bottoms of cookies are a rich golden brown

Enjoy! 

Two grain-free “shortbread” cookies: rosemary and lavender

It’s like picking a favorite child. The woodsy, savory flavor of the rosemary cookie pairs so well with this buttery recipe, but the lavender is so fresh, subtle, and unique. I make two batches: one of each, so I can alternate flavors as I eat them.  I adapted this recipe from the Nourish Blog for the lavender cookies. Lavender is my absolute favorite, and a good friend gave me a gift of culinary lavender for my birthday this summer, so I had to make a grain-free version of these cookies that I made with her back when I was wheat-eater.  Baked goods are a rare treat for me, and these most certainly top my list of favorites.

Paleo Lavender Shortbread Cookies

Prep time: 10 min  Total time: 1 hr 30 min Makes: 18 cookies

1/2 cup (120 g) unsalted butter, softened

2-3 tbs (45 mL) honey, maple syrup, or other natural sweetener

4 tsp (20 mL) culinary lavender, minced

2 cups (240 g) almond flour

½ tsp (2.5 mL) sea salt

First, cream your butter and sweetener together. Next, combine your (3)  dry ingredients and add them to the creamed mixture. Mix until thoroughly incorporated. The next step is of utmost importance. Roll your dough into a 10 inch cylinder, using cling wrap. Make it as even as possible so that you can slice cookies from it once it has hardened. Refrigerate (or even freeze) the dough for 1 hour (freezer) 2+ (refrigerator). Once your cookies have chilled, preheat your oven to 325 Degrees. Remove cookie cylinder from plastic wrap before cutting, and slice into 16-18 cookies. Place them on a baking sheet for 15-20 minutes (until edges are brown). Remove, let cool, and enjoy!