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Paleo Cookies Four Ways

Grain-free, refined sugar-free, but oh so flavorful!


Paleo Cookies Four Ways

If you are sensitive to gluten, off grains, or need to avoid sugar, don't lose hope. You can enjoy some sweet treats made with healthful ingredients without sacrificing on taste and texture. Enter paleo flour, a mix of flours from grain-free sources like nuts, arrowroot, coconuts, tapioca, and even cassava. Coconut sugar and maple syrup are natural, unrefined replacements in baking for granulated sugar. Keto baking chocolate, such as Lilly's, is an ideal substitute for traditional chocolate chips. These recipes feature either grass-fed butter or coconut oil, but butter can be avoided entirely for vegans. On that note, a flax egg will work just as well as a chicken egg in the recipes that follow.

Equipment: cutting board; chef's knife; large mixing bowl; dry measuring cups; measuring spoons; mini food processor; strainer; hand or standing mixer; wooden spoon or rubber spatula; parchment paper or silicone baking liners; cookie sheets or rimmed sheet pans; spatula; wire racks

Maple Pecan Cookie Ingredients:

½ cup grass-fed butter, softened

½ cup pure maple syrup

1 teaspoon vanilla extract

1 cup + 2 tablespoons paleo flour 1 teaspoon baking soda

1 teaspoon salt ½ cup chopped pecans, toasted

½ cup keto white chocolate chips

18-24 pecan halves


"These cookies are soft and chewy, sweet and nutty, and thoroughly decadent!"


1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners. Set aside.


2. In a large mixing bowl or in the bowl of a standing mixer, beat the butter, maple syrup, and vanilla extract for 1-2 minutes until creamy. Pour in the paleo flour and sprinkle with baking soda and salt. Mix until well incorporated.

3. Stir in the toasted chopped pecans and the white chocolate chips.


"Toasting the chopped pecans adds such depth of flavor...don't skip that step!"

4. Form dough into 1½-inch balls. Place each ball two inches apart on the lined baking sheets. Press a pecan half into the center of each dough ball.


5. Bake for 12 minutes, or until lightly golden brown. Cool cookies on the baking sheets for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.


Makes approximately 18-24 cookies.



Peanut Butter Chocolate Chip Crisp Ingredients:

6 tablespoons grass-fed butter, softened

½ cup natural peanut butter (smooth or chunky)

2/3 cup coconut sugar 1 teaspoon vanilla extract

1 large egg

1¼ cup paleo flour 1 teaspoon baking soda

½ teaspoon salt 1 cup keto semisweet chocolate chips

½ cup keto mini chocolate chips


"Tender and a bit crumbly, these cookies are the perfect nutty and chocolate-packed combination!"

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners. Place the mini chocolate chips into a small bowl and set aside.


"ILOC tip: the smaller the mini chocolate chips, the better! BD Provisions sells the smallest I have ever seen and they are perfect!

2. In a large mixing bowl or in the bowl of a standing mixer, beat the butter, peanut butter, coconut sugar, and vanilla extract for 1-2 minutes until creamy. Beat in the egg until well combined.

3. Pour in the paleo flour and sprinkle with baking soda and salt. Mix until well incorporated. Stir in the semisweet chocolate chips.

4. Form dough into 1½-inch balls. Dip each ball into the mini chocolate chips, fully coating just the tops. Place each ball two inches apart on the lined baking sheets, mini chip side-up and gently flatten with your fingers.


5. Bake for 10-12 minutes, or until lightly golden brown. Cool cookies on the baking sheets for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.


Makes approximately 24 cookies.



Triple Chocolate Cookie Ingredients: 4 ounces pitted dates

2 tablespoons grass-fed butter, softened

½ cup coconut sugar 1 teaspoon vanilla extract

1 large egg

1 1/3 cup paleo flour

¼ cup natural cocoa powder 1 teaspoon baking soda

½ teaspoon salt ½ cup keto chopped dark chocolate

½ cup keto white chocolate chips



"Cocoa powder, chopped dark chocolate, and white chocolate chips team up for a cookie rich in flavor and chewy in texture with a special assist from pureed dates."


1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners. Set aside.


2. Submerge the pitted dates in 1 cup of water in a microwave-safe bowl and place in the microwave for 4-5 minutes, until the dates have softened. Strain the dates and puree them in a mini food processor until smooth. Add the egg and continue blending until creamy.


3. In a large mixing bowl or in the bowl of a standing mixer, beat the date-egg mixture, butter, coconut sugar, and vanilla extract for 1 minute until creamy. Pour in the paleo flour and sprinkle with cocoa powder, baking soda, and salt. Mix until well incorporated. Stir in the chopped chocolate and chocolate chips.


ILOC tip: you can use keto dark chocolate chips instead of chopped dark chocolate, but hand-chopped dark chocolate will melt better and make for a more luxurious mouthfeel.

4. Form dough into 1½-inch balls. Place each ball two inches apart on the lined baking sheets.


5. Bake for 10-12 minutes, or until set and the white chocolate chips have turned a light golden brown. Cool cookies on the baking sheets for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.


Makes approximately 24 cookies.



Coconut Cashew Cookie Ingredients: ½ cup almond butter

2 tablespoons coconut oil

½ cup coconut sugar 1 teaspoon vanilla extract

1 large egg

1 teaspoon espresso powder 1 teaspoon cinnamon

1 cup paleo flour 1 teaspoon baking soda

½ teaspoon salt

½ cup unsweetened desiccated coconut flakes

½ cup coarsely chopped roasted unsalted cashews ½ cup keto dark chocolate chips



"Packed with an alluring mix of coconut, dark chocolate, cashews, coffee, and cinnamon, these cookies are unlike any other."


1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners. Set aside.


2. In a large mixing bowl or in the bowl of a standing mixer, beat the almond butter, coconut oil, coconut sugar, and vanilla extract for 1-2 minutes until creamy. Beat in the egg, followed by the espresso powder and cinnamon.


3. Pour in the paleo flour and sprinkle with the baking soda and salt. Mix until well incorporated. Stir in the coconut flakes, chopped cashews, and chocolate chips.

4. Form dough into 1½-inch balls. Place each ball two inches apart on the lined baking sheets.


5. Bake for 10-12 minutes, or until set. Cool cookies on the baking sheets for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.


Makes approximately 24 cookies.




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