It has been over a year since I posted a sugar cookie recipe, and my, have the times of Paleo flours changed. Last year I had great fun experimenting with different ratios, and came up with the perfect chewy yet crisp sugar cookie that even had an icing free of refined sugar. Since then, tiger nut flour and cassava flour have come to dominate the world of Paleo flours, which is why I decided to make a new recipe utilizing a more readily available flour. Of course, if you do not have mint extract, or you do not care for a minty sugar cookie, I encourage you to simply omit this ingredient and make them a regular, vanilla sugar cookie. Overall, this recipe could not be easier. They have the perfect crumb and because they do not flatten on their own, rolling them out and using cookie cutters to make fun, festive shapes works fantastic. Of course, you cannot have a sugar cookie without something to top it with. I have made various buttercream that do not use refined sugar, however, I wanted to create one more a long the lines of icing that is lighter in texture and easy to spread. All in all, I am thrilled to say I did just that by adding a bit of cassava flour to the mixture, which made for a spreadable icing that freezers great once on the cookies. While it may sound odd to add flour to an icing, the cassava flour acts as what would otherwise be the starch component in a regular powdered sugar. Because maple sugar is typically ground finer than other Paleo friendly, granulated sugars, it works best to make a smooth icing. Overall, the cookies came out fantastic, however, I must admit, my favorite part is the icing. On that note, there are 8 days till Christmas…can you believe it?!
Cassava Flour Iced Sugar Cookies
(Yields 1 1/2-2 dozen)
Sugar Cookie Ingredients
- 1 1/2 cup Otto’s Cassava flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2/3 cup non-hydrogenated palm shortening
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 cup full fat coconut milk
- 1/2 cup non-hydrogenated palm shortening
- 1 tbsp vanilla powder
- 1/4 cup maple sugar
- 1/4 cup Otto’s cassava flour
- Preheat oven to 350 degrees.
- Beat shortening, maple syrup, and vanilla in a standard mixer or food processor.
- In a separate bowl, whisk together dry ingredients.
- Add the dry to the went and beat until just combined.
- Transfer the dough to a large sheet of parchment paper, use your hands to pat the dough down into a round circle, sprinkle it with flour, and then place another piece of parchment on top of it.
- Use a roller to roll out the dough to 1/4 inch thick, then cut into desired shapes, continuing until all of the dough is used.
- Put the sheet in the oven and allow the cookies to bake for 10-12 minutes until golden brown on the bottom.
- Remove from the oven and allow to cool completely before frosting.
- To make the frosting, puree coconut milk, maple sugar, vanilla, and shortening in a food processor.
- Add in ottos cassava flour 1 tbsp at a time, then allow the mixture to puree for another 5 minutes until smooth.
- Once the cookies have cooled, frost them with the icing and enjoy.
Add 1/3 cup maple sugar for more sweetness to the cookies if desired.
Replace vanilla powder with vanilla extract in the frosting if not on AIP.
For strict AIP coconut milk, make your own or use Natural Value brand.
In order to get the proper constancy of icing, do not stir the coconut cream into the coconut milk before using. Simply scoop out 1/4 cup of both cream and water to make the 1/2 cup measurement.
Alternatively you can use 1/2 cup of pure coconut cream.
I’ve made these into bars in a 8 inch pan, baking for 15 minutes at 350 degrees.
Luke 1:46-47,49 “And Mary said: “My soul glorifies the Lord and my spirit rejoices in God my Savior, for the Mighty One has done great things for me— holy is his name.”
I have three posts that I aim to share with you all before Thanksgiving officially rolls around. The first are these pumpkin spice cookies that feature the one and only pumpkin flour from Anti-Grain Foods. Yes, you heard me right, pumpkin flour. It is made from exactly what the name implies (i.e. pumpkin), is minimally processed, and drum dried precisely like the rest of Anti Grain’s fruit and vegetable flours. For those of you on the elimination phase of the Autoimmune Protocol, the flour does contain some of the seeds for structural and texture reasons, so take precautions if you have not yet re-introduced seeds. While I personally do not do well with nuts or seeds, I knew that my family would be happy candidates to evaluate and taste test the use of pumpkin flour. Therefore, since we are neck deep in all things pumpkin spice, I decided to go ahead and make a recipe that literally combined pumpkin and spice, to make a festive cookie that everyone would enjoy. Overall, I am thrilled with the results, as the combination of pumpkin puree and pumpkin flour gave the cookie a nice crusty outside with a light, chewy inside. For mix-ins, I used dried currants, though if you are a fan of chocolate and pumpkin, using mini Enjoy Life chocolate chips or homemade carob chips, would be equally tasty. Now, if you are wondering what the two other posts are that I am wanting to have up before Thanksgiving, know that a new rendition on my famous AIP Spiced Pumpkin Pie and a low-FODMAP, keto friendly Thanksgiving gravy are coming your way! In the meantime, I urge you to bake off a batch of these cookies to enjoy with family and friends.
Pumpkin Spice Cookies
(Makes 1 1/2 dozen)
- 1 cup pumpkin flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp AIP pumpkin spice
- 1/2 cup non-hydrogenated palm shortening
- 1/4 cup granulated maple sugar
- 1/4 cup maple syrup
- 1/4 cup canned pureed pumpkin
- 1 tsp vanilla
- 1 tbsp Great Lakes gelatin
- 1/2 cup raisins (or) currants
AIP Pumpkin Pie Spice
- 1 tbsp ground ginger
- 2 tbsp ground cinnamon
- 1 1/2 tsp clove
- In a standard mixer, beat together vanilla, shortening, maple syrup, canned pumpkin, and maple sugar.
- In a separate mixing bowl, whisk together pumpkin pie spice, salt, baking soda, pumpkin flour, and gelatin.
- With the mixer running on low, slowly spoon in the dry ingredients into the mixing bowl until all of the dry ingredients have been added.
- Allow the mixer to beat until a cookie dough has formed, then add in raisins or currents, allowing it to beat until fully incorporated.
- Form 1 inch balls, flatten with palm, place on a lined baking sheet, and cook at 350 degrees for 15 minutes until golden brown around the edges.
- Allow the cookies to cool on their sheets for atleast 15 minutes, then transfer to a plate to serve.
Colossians 1:9 “For this reason, since the day we heard about you, we have not stopped praying for you. We continually ask God to fill you with the knowledge of his will through all the wisdom and understanding that the Spirit gives”
Today’s post is a double whammy. With Halloween being tomorrow, I figured it would be the perfect time to publish my review of Paleo Treats AND share with a killer treat recipe that I have been teasing my Instagram followers with for sometime now. First off, the lowdown on Paleo Treats. I call this as “family review,” because I used my aunt, uncle, cousin, and parents to taste test the paleo desserts by Paleo Treats for me. While my parents eat Paleo on a regular basis, my extended family does not, thus putting these products to the ultimate test. (Disclaimer: the views shared in this review are honest opinions, not payed or endorsed by Paleo Treats).
What I love more than the products of the various Paleo certified companies out there, is that they start from humble beginnings of are either family or friends. They are always real people, with real stories, and a huge heart for their company, and Paleo Treats is no exception. The company originally began back 6 years ago, in 2009, with three good friends; Dave, Lee, and Nik. It is a company based out of San Diego California, where their treats are made in a local facility, mixed, packaged, and labeled all by hand (the best way – in my opinion). They also strive to use organic ingredients whenever possible. Overall, Paleo Treats prizes themselves for “[focusing] on excellence,” and truly, it does show. Whether you live in the U.S., or half way across the world, Paleo Treats sends their desserts all over, from Australia to Afghanistan. Each dessert is made with the average of five different ingredients, usually some type of nut and seed, coconut or coconut oil, dried fruit, cocoa butter or powder, and honey.
There are dozens of certified Paleo treats out there, and like yourself, I am always a bit skeptical of those that claim they are the “best available.” My family rarely purchases the from the store, as, after all, they have me to make them anything and everything their hearts could ever desire. Yet there comes a time that I am sure all of you can relate to, and that is the day when you simply want the luxury of having a Paleo compliant treat already made for you. No turning on the oven, no kitchen mess, and no waiting for the dessert to cool until digging in. Is this too much to ask? Well, the folks at Paleo Treats would have to say no, it certainly is not! Therefore, with a house full of both direct and extended family members, I knew I had the perfect opportunity to truly test the paleo desserts by Paleo Treats.
The treats are certified Paleo, gluten free, and all lightly sweetened with honey. They are made with minimal, whole-food ingredients, and as mentioned previously, strive to be organic and local when possible. Paleo Treats sent me five different treats of theirs to try, all of which I have pictured above. After placing the desserts in the freezer to chill (it is instructed that the treats are best served cold), I cut each one of them into 6th for the family to try. The first to go was the “Cocoa Now!” cookie, which got rave reviews from the start. Everyone loved the combination of sweet and tangy flavor from the raisins and goji berries that was mixed with the crunch of almonds and pistashios. Overall, the mix of salty and sweet was just right, as no flavor overpowered the other, rather highlighted each other just right to make the perfect, chocolate-y treat. From my observance the Cocoa Now is the equivalent of your favorite trail mix formed into a handy snack or dessert. Next up was the “Brownie Bomb.” My mother, the lover of all things brownies, thought these were literally “the bomb,” while my father, who isn’t necessarily a huge fan of brownies, happily scarfed his down with a look of satisfaction. While my parents were the ones who gave me the longest descriptions of why they liked the paleo desserts, I must make note that my cousin, aunt, and uncle, were nodding in agreement the entire time. I also think my uncle may have said “these are really good” about a dozen times. The “Mac Attack” is just what the name implies, as it is a fun twist on the typical macaroon. Aside from the Bandito, the Mac Attack is the lowest in sugar out of all of Paleo Treats products. Yet who are we kidding…Who is looking at the grams of sugar when indulging in a treat handmade with quality ingredients and a whole bunch of love? Um, no one. Overall, if you love coconut, you will absolutely love this treat. On the other hand, those that were not huge fans of coconut still found it enjoyable. While the main flavor is coconut, this fancy macaroon has a hint of chocolate that adds to the overall depth of flavor. Next, the Mustang Bar was put to the test. As stated on Paleo Treat’s website, this treat is “a cross between paleo granola and a sweet snack bar,” that has a “a whisper of vanilla” paired with “creamy buttery nutty opulence.” I would try and summarize what my family loved about this bar, however, the description by Paleo Treats is so exact that it would simply be verbatim. That being said, my family especially loved that the cookie was held together by almond butter, which created a creamy texture that offset the nutty chew of the walnuts, almonds, pumpkin seeds, and coconut. To my mother, it felt “healthier” than the other paleo desserts by Paleo Treats, yet with the same amount of decadence. Lastly, everyone tried the Bandito. Though it appears to be a typical nut butter cup, the use of roasted almonds makes for an extra special taste. The chocolate top is nice and soft, so you don’t have to worry about breaking your front teeth on a frozen cookie. My mother especially liked the hint of salt, as this highlighted the chocolate quite well.
Overall, my family was seriously thrilled with the paleo desserts by Paleo Treats. Personally, they brought back memories of eating frozen cookie dough at youth group, only this time it’s 10 x better because they’re Paleo. Each treat is in a perfectly portioned circle that can either be cut into individual servings, or thrown into your purse or backpack for later down the road. Because they are best served frozen, I couldn’t help but realize that they would be great treats to stash in my families ski jackets when we visit our family in Colorado. It has always been a tradition to keep our pockets full of “goodies,” and the desserts by Paleo Treats couldn’t fit the occasion better. While you may take one glance at Paleo Treats and write them off due to the price, I must say, you get what you pay for. Obviously, paleo desserts aren’t something those living a Primal lifestyle consume all the time, rather, should be just what the name implies (a “treat”). With all that behind us, Paleo Treats is certainly a company worth supporting. Pure, Paleo ingredients hand mixed, baked, and carefully shipped in boxes with hilarious wrapping tape straight to your doorstep, folks, I am not sure it gets much better than that!
Tigernut joy? What does that mean? Well, the flavors in today’s cookies resemble that of an “Almond Joy,” however, instead of using almonds as the name implies, I chose to use tigernuts. While whole tigernuts would be a great addition to this no-bake treate, I am currently out of them, and am trying to save money and not buy any extra ingredients until I have used up all that I currently have. As notes, you can use chocolate chips or homemade carob chips, a recipe from Flame to Fork. I have seen many individuals make my Tigernut Flour Chocolate Chip Cookies using these same carob chips, and the results turn out fantastic. However, because my family is biased towards chocolate and doesn’t have any reason not to eat it, I chose to use mini Enjoy Life chocolate chips for mine. In reality, the choice is up to you, but either way, you will get a quick, easy, no-bake cookie dough bites. I also incorporated Vital Protein’s collagen peptides. This product is truly revolutionary for both those looking for a clean protein powder, as well as those seeking an extra gut-healing boost in their diet. You can literally dissolve the powder into anything, or, as I have done in today’s recipe, add it to a sweet treat to make it more satisfying. All in all, this recipe can be whipped together in a matter of minutes. Truly, the hardest part is waiting for them to set up in the freezer, but I promise you, it is worth it.
Tigernut Joy No-Bake Cookie Dough Bites
(Makes 1 dozen)
- 1/2 cup Organic Gemini Tigernut flour
- 1/2 cup Vital Protein Collagen Peptides
- 2/3 cup shredded coconut
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 tsp sea salt
- 2-4 tbsp Chocolate (or) Carob chips
- 1 tsp vanilla extract
- In a medium sized mixing bowl, sift together tigernut flour, collagen powder, shredded coconut, and sea salt.
- In a separate bowl, whisk together vanilla, maple syrup, and coconut oil, then pour it over the dry ingredients, mixing with a spatula until just combined, then fold in the chocolate chips.
- Use your hands (or) a cookie scoop to form 12 like-size cookie dough bites, placing each one on a parchment lined plate.
- Once through with making all 12 bites, place the plate in the freezer and allow to chill for atleast 30-40 minutes until the coconut oil has solidified.
- Store the treats in the freezer or fridge and remove when ready to eat.
If you can have nuts, Honeyville almond flour will work great in place of the tigernut flour.
Raisins, currants, or homemade carob chips make great AIP substitutions for chocolate chips.
Psalm 91:14 “Because he has set his love upon Me, therefore I will deliver him;
I will set him on high, because he has known My name.”