Baking delicious cookies while sticking to your Paleo diet just got easier! Whether you’re craving classic chocolate chip, festive holiday treats, or something uniquely indulgent, these recipes prove that wholesome ingredients can create irresistible desserts. Get ready to satisfy your sweet tooth with simple, grain-free, and dairy-free options that everyone will love. Let’s dive into these mouthwatering cookie ideas!
Almond Flour Chocolate Chip Cookies
Getting perfect gluten-free cookies doesn’t have to be complicated—this almond flour chocolate chip cookie recipe delivers chewy, golden-brown results with just a few simple ingredients. Gather your tools and let’s walk through each step together to ensure your cookies turn out beautifully every single time. You’ll be amazed at how straightforward and rewarding this process can be for bakers of any skill level.
Ingredients
Almond Flour – 2 cups
Brown Sugar – ¾ cup
Butter – ½ cup
Egg – 1
Vanilla Extract – 1 tsp
Baking Soda – ½ tsp
Salt – ¼ tsp
Chocolate Chips – 1 cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 2 cups almond flour, ¾ cup brown sugar, ½ tsp baking soda, and ¼ tsp salt.
3. Add ½ cup softened butter to the dry ingredients and mix until fully incorporated.
4. Crack 1 egg into the mixture and add 1 tsp vanilla extract, then stir until a cohesive dough forms.
5. Fold in 1 cup chocolate chips until evenly distributed throughout the dough.
6. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
7. Place dough balls 2 inches apart on the prepared baking sheet and gently flatten each to ½-inch thickness.
8. Bake at 350°F for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
9. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Allow cookies to cool completely on the wire rack, about 15-20 minutes, before serving. What makes these cookies truly special is their delicate crisp edges giving way to soft, chewy centers that melt in your mouth. The almond flour creates a subtly nutty flavor that pairs beautifully with the rich chocolate chips, making these perfect for afternoon tea or crumbled over vanilla ice cream for an elegant dessert.
Coconut Macadamia Paleo Cookies
Ultimately, these coconut macadamia paleo cookies offer a satisfying treat that aligns with clean eating principles while delivering rich flavor. Understanding the simple technique behind creating the perfect cookie texture will give you confidence in your baking skills. Using just a handful of wholesome ingredients, you’ll create cookies that are both nutritious and delicious.
Ingredients
Almond flour – 2 cups
Coconut oil – ½ cup
Maple syrup – ¼ cup
Egg – 1 large
Vanilla extract – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Shredded coconut – ½ cup
Macadamia nuts – ½ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Measure 2 cups of almond flour into a large mixing bowl.
3. Add ½ cup of melted coconut oil to the almond flour.
4. Pour in ¼ cup of maple syrup and stir to combine.
5. Crack 1 large egg into the mixture and mix thoroughly.
6. Add 1 teaspoon of vanilla extract and stir until incorporated.
7. Sprinkle ½ teaspoon of baking soda evenly over the dough.
8. Add ¼ teaspoon of salt to the mixture.
9. Mix all ingredients until a cohesive dough forms, being careful not to overmix.
10. Fold in ½ cup of shredded coconut until evenly distributed.
11. Chop ½ cup of macadamia nuts into small pieces.
12. Gently mix the chopped macadamia nuts into the cookie dough.
13. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
14. Flatten each cookie slightly with the back of a spoon to ensure even baking.
15. Bake at 350°F for 12-14 minutes until the edges turn golden brown.
16. Remove the baking sheet from the oven and let cookies cool on the sheet for 10 minutes.
17. Transfer the cookies to a wire rack to cool completely.
Creating these cookies yields a delightful chewy texture with crispy edges that perfectly complement the buttery macadamia nuts and sweet coconut flakes. Consider serving them slightly warm with a glass of almond milk for an extra comforting treat, or crumble them over coconut yogurt for a breakfast parfait variation.
Cashew Butter Ginger Snap Cookies
Oftentimes, the most satisfying cookies come from simple ingredient combinations that create complex flavors. Our cashew butter ginger snap cookies achieve just that with their warm spice profile and nutty richness, making them perfect for both baking novices and seasoned cooks looking for a straightforward treat.
Ingredients
Flour – 1 ½ cups
Baking soda – 1 tsp
Ground ginger – 2 tsp
Ground cinnamon – 1 tsp
Salt – ½ tsp
Cashew butter – 1 cup
Brown sugar – ¾ cup
Egg – 1 large
Molasses – ¼ cup
Granulated sugar – ¼ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, and ½ tsp salt in a medium bowl until fully combined.
3. Tip: For evenly distributed spices, sift the dry ingredients through a fine-mesh sieve.
4. In a separate large bowl, beat 1 cup cashew butter and ¾ cup brown sugar with an electric mixer on medium speed for 2 minutes until creamy.
5. Add 1 large egg and ¼ cup molasses to the cashew butter mixture, beating for 1 minute until smooth.
6. Gradually mix the dry ingredients into the wet ingredients on low speed until a cohesive dough forms, about 1 minute.
7. Tip: Avoid overmixing to prevent tough cookies—stop as soon as no flour streaks remain.
8. Place ¼ cup granulated sugar in a small bowl for coating.
9. Scoop 1 tablespoon of dough, roll it into a ball between your palms, then roll it in the granulated sugar to coat completely.
10. Arrange 12 dough balls 2 inches apart on each prepared baking sheet.
11. Use a flat-bottomed glass to gently flatten each ball to ¼-inch thickness.
12. Tip: Dip the glass in granulated sugar between presses to prevent sticking and add extra crunch.
13. Bake one sheet at a time for 10-12 minutes until the edges are firm and surfaces develop crackles.
14. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
15. Repeat steps 9-14 with remaining dough.
Zesty ginger and cinnamon create a warm, aromatic cookie with a crisp edge and chewy center. The cashew butter adds a subtle nuttiness that pairs beautifully with coffee, or try crumbling them over vanilla ice cream for an elevated dessert.
Banana Walnut Paleo Cookies
During those moments when you crave something sweet but want to stick to wholesome ingredients, these banana walnut paleo cookies are your perfect solution. Designed with simple, clean components, they come together quickly for a satisfying treat that feels both nourishing and indulgent. Let’s walk through each step carefully to ensure your cookies turn out perfectly every time.
Ingredients
– Mashed ripe bananas – 1 cup
– Almond flour – 2 cups
– Chopped walnuts – ½ cup
– Coconut oil – ¼ cup
– Maple syrup – 2 tbsp
– Baking soda – ½ tsp
– Cinnamon – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed ripe bananas, coconut oil, and maple syrup, mixing until fully incorporated.
3. Add the almond flour, baking soda, cinnamon, and salt to the wet ingredients, stirring just until no dry spots remain.
4. Fold in the chopped walnuts gently to distribute them evenly without overmixing.
5. Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Use the back of a spoon to flatten each cookie to about ½-inch thickness for even baking.
7. Bake for 12–15 minutes, until the edges are golden brown and the tops feel firm to the touch.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
After cooling, these cookies develop a soft, cake-like interior with a slightly crisp edge, thanks to the almond flour and ripe bananas. Their natural sweetness pairs wonderfully with the earthy crunch of walnuts, making them ideal for an afternoon snack or crumbled over coconut yogurt for a breakfast treat.
Raspberry Almond Thumbprint Cookies
Perfect for holiday baking or afternoon treats, these raspberry almond thumbprint cookies combine buttery shortbread with fruity jam in a simple, elegant package that even novice bakers can master with careful attention to technique.
Ingredients
- Butter – 1 cup
- Sugar – ⅔ cup
- Almond extract – 1 tsp
- Flour – 2¼ cups
- Raspberry jam – ½ cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Using an electric mixer on medium speed, beat the butter and sugar together in a large bowl for exactly 3 minutes until pale and fluffy.
- Add the almond extract and mix for 30 seconds until fully incorporated.
- Gradually add the flour to the butter mixture, mixing on low speed just until the dough comes together and no dry streaks remain.
- Roll tablespoon-sized portions of dough into smooth balls and place them 2 inches apart on the prepared baking sheets.
- Use your thumb to press a deep indentation into the center of each dough ball, rotating your thumb to create a wide well that will hold the jam without cracking the edges.
- Fill each indentation with ½ teaspoon of raspberry jam, being careful not to overfill to prevent bubbling over during baking.
- Bake one sheet at a time in the center rack for 14–16 minutes until the cookie edges are lightly golden but the centers remain pale.
- Transfer the baking sheet to a wire rack and let the cookies cool completely for 30 minutes before serving to allow them to firm up properly.
Glistening with jewel-toned jam, these cookies offer a delightful contrast between the crisp, buttery edges and the soft, fruity centers—try serving them alongside vanilla ice cream for an elegant dessert or packaging them in decorative tins as edible gifts.
Pumpkin Spice Paleo Cookies
Mixing up a batch of these pumpkin spice paleo cookies is simpler than you might think, even if you’re new to grain-free baking. Follow these straightforward steps to create soft, warmly spiced treats that capture the essence of fall in every bite. You’ll be amazed at how easily wholesome ingredients come together for a delicious result.
Ingredients
– Almond flour – 2 cups
– Pumpkin puree – ½ cup
– Maple syrup – ¼ cup
– Coconut oil – 3 tbsp
– Pumpkin pie spice – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine the almond flour, pumpkin pie spice, baking soda, and salt in a medium bowl.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, and melted coconut oil until smooth.
4. Tip: If your coconut oil has solidified, gently warm it until liquid but not hot to avoid cooking the pumpkin.
5. Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.
6. Use a tablespoon to scoop the dough and roll it into 12 evenly sized balls.
7. Place the dough balls 2 inches apart on the prepared baking sheet.
8. Gently flatten each ball to about ½-inch thickness with the palm of your hand.
9. Tip: Lightly wet your hands to prevent the dough from sticking while shaping.
10. Bake for 12-14 minutes until the edges are lightly golden and the tops look set.
11. Tip: For chewier cookies, remove them when the centers still appear slightly soft—they’ll firm up as they cool.
12. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
You’ll love the soft, cake-like texture of these cookies, with their warm pumpkin spice flavor that’s perfectly sweetened by maple syrup. Try crumbling one over coconut yogurt for breakfast or enjoying it alongside a hot cup of chai tea for a cozy treat.
Lemon Zest Coconut Cookies
Creating these lemon zest coconut cookies is simpler than you might think, with just a few basic ingredients transforming into a delightful treat. Carefully follow each step for perfect results every time, and you’ll have a batch of sunshine-filled cookies ready to brighten any day.
Ingredients
– All-purpose flour – 1½ cups
– Granulated sugar – ¾ cup
– Unsalted butter – ½ cup
– Shredded coconut – 1 cup
– Lemon zest – 2 tbsp
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Egg – 1
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a medium bowl, whisking for 30 seconds to ensure even distribution.
3. Cream ½ cup unsalted butter and ¾ cup granulated sugar together in a large bowl using an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Add 1 egg to the butter mixture and beat for 1 minute until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined, about 45 seconds.
6. Fold in 1 cup shredded coconut and 2 tbsp lemon zest with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
8. Place dough balls 2 inches apart on the prepared baking sheet and flatten slightly with your palm to ½-inch thickness.
9. Bake at 350°F for 12-14 minutes until the edges turn golden brown while centers remain soft.
10. Transfer cookies to a wire rack and cool completely for 30 minutes before serving.
You’ll love the crisp edges giving way to a wonderfully chewy center in these cookies. Their bright lemon flavor perfectly complements the tropical coconut, making them ideal for afternoon tea or crumbled over vanilla ice cream for an elegant dessert.
Hazelnut Chocolate Chunk Cookies
Keeping your cookie game strong starts with mastering this hazelnut chocolate chunk version. Knowing the precise techniques will ensure you achieve that perfect balance of crisp edges and chewy centers every single time.
Ingredients
- Flour – 2 cups
- Butter – 1 cup
- Brown sugar – ¾ cup
- White sugar – ¼ cup
- Eggs – 2
- Vanilla extract – 1 tsp
- Baking soda – 1 tsp
- Salt – ½ tsp
- Hazelnuts – 1 cup, chopped
- Chocolate chunks – 1 cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Combine 2 cups flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
- Cream 1 cup softened butter with ¾ cup brown sugar and ¼ cup white sugar in a large bowl for 3 minutes until light and fluffy.
- Beat in 2 eggs one at a time, then mix in 1 tsp vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in 1 cup chopped hazelnuts and 1 cup chocolate chunks with a spatula.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until edges are golden but centers still look slightly underdone.
- Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
Just out of the oven, these cookies boast crisp edges with wonderfully chewy centers. Joyfully, the toasted hazelnuts provide a nutty crunch that contrasts beautifully with the melted chocolate chunks—try serving them warm with a scoop of vanilla ice cream for an irresistible dessert.
Paleo Sweet Potato Cookies
Creating these Paleo sweet potato cookies is simpler than you might think, even if you’re new to grain-free baking. Carefully follow each step to achieve soft, perfectly sweetened cookies that fit your dietary needs while satisfying your cookie cravings. Let’s walk through the process together from start to finish.
Ingredients
– Sweet potato puree – 1 cup
– Almond flour – 2 cups
– Maple syrup – ¼ cup
– Coconut oil – 3 tbsp
– Baking soda – 1 tsp
– Cinnamon – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine the sweet potato puree, maple syrup, and melted coconut oil in a large mixing bowl.
3. Whisk these wet ingredients together until completely smooth and well incorporated.
4. In a separate bowl, mix the almond flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a thick cookie dough forms.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Gently flatten each cookie with the back of a spoon to about ½-inch thickness.
8. Bake for 12-15 minutes until the edges are lightly golden and the centers appear set.
9. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
10. Transfer the cookies to a wire rack to cool completely before serving.
Just out of the oven, these cookies have a wonderfully soft, cake-like texture with subtle sweetness from the maple syrup and warm spice notes from the cinnamon. They’re perfect alongside your morning coffee or crumbled over dairy-free ice cream for a simple dessert. For an extra treat, try spreading them with almond butter or enjoying them slightly warmed.
Date and Nut Oatmeal Cookies
Tired of the same old oatmeal cookies? These date and nut oatmeal cookies bring warm, caramel-like sweetness and satisfying crunch to your classic cookie jar. They’re surprisingly simple to make and perfect for both beginners and seasoned bakers looking for a wholesome treat.
Ingredients
Rolled oats – 1½ cups
Pitted dates – ½ cup
Chopped walnuts – ⅓ cup
Butter – ½ cup
Brown sugar – ½ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – ¾ cup
Baking soda – ½ tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Chop the pitted dates into small pieces using a sharp knife.
3. Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then set aside to cool.
4. Cream together the softened butter and brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
5. Beat in the egg and vanilla extract until fully incorporated.
6. Whisk together the flour, rolled oats, baking soda, and salt in a separate bowl.
7. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
8. Fold in the chopped dates and toasted walnuts with a spatula until evenly distributed.
9. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
10. Place the dough balls 2 inches apart on the prepared baking sheets and flatten slightly with your palm.
11. Bake for 10-12 minutes until the edges are golden brown but centers still look slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Because these cookies develop their perfect chewy texture as they cool, resist eating them straight from the oven. The dates create pockets of caramel-like sweetness throughout, while the walnuts add a satisfying crunch that pairs wonderfully with a glass of cold milk or crumbled over vanilla ice cream.
Vanilla Pecan Paleo Cookies
Diving into grain-free baking doesn’t have to be intimidating, especially when starting with these simple vanilla pecan paleo cookies. This straightforward recipe uses minimal ingredients and clear steps to help even novice bakers achieve delicious results. Follow along carefully and you’ll have wholesome treats ready in no time.
Ingredients
Almond flour – 2 cups
Coconut oil – ½ cup
Maple syrup – ¼ cup
Vanilla extract – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Pecans – ½ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 2 cups almond flour, ½ tsp baking soda, and ¼ tsp salt in a medium bowl.
3. Melt ½ cup coconut oil in a microwave-safe bowl for 30 seconds until completely liquid.
4. Whisk ¼ cup maple syrup and 1 tsp vanilla extract into the melted coconut oil until fully incorporated.
5. Pour the wet ingredients into the dry ingredients and mix until a thick dough forms.
6. Chop ½ cup pecans into small pieces using a sharp knife on a stable cutting board.
7. Fold the chopped pecans into the cookie dough until evenly distributed.
8. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
9. Place the dough balls 2 inches apart on the prepared baking sheet.
10. Gently flatten each ball to about ½-inch thickness using the bottom of a glass.
11. Bake at 350°F for 10-12 minutes until the edges turn golden brown.
12. Remove the baking sheet from the oven and let cookies cool completely on the sheet for 20 minutes.
What makes these cookies special is their delicate crispness around the edges contrasting with a soft, chewy center. The vanilla shines through beautifully against the toasted pecans, creating a sophisticated flavor profile that belies their simple preparation. For an elegant twist, crumble them over coconut milk ice cream or enjoy alongside your morning coffee.
Chai Spiced Almond Cookies
Crafting these aromatic chai spiced almond cookies requires just a few simple ingredients and careful attention to technique. Carefully measure your ingredients before beginning to ensure consistent results throughout the baking process. Following these steps precisely will yield perfectly spiced, crisp-edged cookies every time.
Ingredients
Flour – 1 ½ cups
Butter – ½ cup
Sugar – ¾ cup
Egg – 1
Almonds – ½ cup
Chai spice mix – 2 tsp
Baking soda – ½ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Cream together the butter and sugar in a mixing bowl for exactly 3 minutes until light and fluffy.
3. Beat in the egg until fully incorporated and the mixture appears smooth.
4. Whisk together the flour, chai spice mix, and baking soda in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Chop the almonds into small pieces using a sharp knife on a stable cutting board.
7. Fold the chopped almonds into the cookie dough until evenly distributed.
8. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
9. Place the dough balls 2 inches apart on the prepared baking sheet.
10. Flatten each ball slightly with the bottom of a glass dipped in flour to prevent sticking.
11. Bake for 12-14 minutes until the edges turn golden brown and the centers appear set.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
13. Allow cookies to cool completely for 30 minutes before serving or storing.
Let these cookies cool completely to develop their signature crisp texture that contrasts beautifully with the chewy centers. The warm chai spices mingle perfectly with the nutty almond flavor, creating a sophisticated treat that pairs wonderfully with afternoon tea. For an elegant presentation, dust the cooled cookies lightly with powdered sugar or serve alongside a scoop of vanilla ice cream.
Cranberry Orange Paleo Cookies
Perfect for anyone exploring grain-free baking, these cranberry orange paleo cookies offer a delightful balance of tart and sweet flavors with a satisfying chewy texture. Preparing them requires just a few simple ingredients and straightforward steps that even novice bakers can follow successfully.
Ingredients
- Almond flour – 2 cups
- Maple syrup – ½ cup
- Coconut oil – ¼ cup
- Dried cranberries – ⅓ cup
- Orange zest – 1 tbsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine almond flour, baking soda, and salt in a medium bowl, whisking for 30 seconds to ensure even distribution.
- Melt coconut oil in a microwave-safe bowl for 30 seconds or until completely liquid.
- Pour melted coconut oil and maple syrup into the dry ingredients, stirring with a spatula until a thick dough forms.
- Fold in dried cranberries and orange zest until evenly distributed throughout the dough.
- Scoop 1-tablespoon portions of dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
- Flatten each ball to ½-inch thickness using the bottom of a glass or your palm.
- Bake for 10-12 minutes until the edges turn golden brown and the centers appear set.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
You’ll notice these cookies develop a crisp edge while maintaining a soft, chewy center that pairs wonderfully with the bright citrus notes. Try serving them slightly warm with a drizzle of melted dark chocolate for an elegant dessert presentation, or enjoy them as a midday snack alongside your favorite tea.
Matcha Green Tea Coconut Cookies
Very few treats combine earthy, sweet, and tropical flavors as perfectly as these matcha green tea coconut cookies. Vibrant and chewy, they’re surprisingly simple to make with just a handful of ingredients. Let’s walk through each step together to ensure your cookies turn out beautifully every time.
Ingredients
– All-purpose flour – 1 ½ cups
– Matcha powder – 2 tbsp
– Unsweetened shredded coconut – ¾ cup
– Unsalted butter – ½ cup
– Granulated sugar – ⅔ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, matcha powder, unsweetened shredded coconut, baking soda, and salt in a medium bowl until fully combined.
3. Cream the unsalted butter and granulated sugar in a separate large bowl with an electric mixer on medium speed for 2 minutes, until light and fluffy.
4. Beat in the egg and vanilla extract until the mixture is smooth and uniform.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain; avoid overmixing to keep the cookies tender.
6. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
7. Gently flatten each dough ball with the bottom of a glass to about ¼-inch thickness for even baking.
8. Bake one sheet at a time in the center of the oven for 10–12 minutes, until the edges are lightly golden but the centers appear slightly soft.
9. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, as they firm up while cooling.
Lovely and chewy, these cookies offer a subtle earthiness from the matcha balanced by the tropical sweetness of coconut. Their vibrant green hue makes them a standout for holiday trays or afternoon tea, and they pair wonderfully with a cup of hot green tea for an extra flavor boost.
Peanut Butter Alternative Paleo Cookies
Whether you’re following a paleo diet or simply looking for a healthier cookie option, these peanut butter alternative cookies deliver satisfying flavor without traditional ingredients. We’ll walk through each step methodically to ensure perfect results every time.
Ingredients
Almond Butter – ½ cup
Maple Syrup – ¼ cup
Almond Flour – 1 cup
Baking Soda – ½ tsp
Egg – 1
Vanilla Extract – 1 tsp
Sea Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 2. Combine almond butter and maple syrup in a medium bowl, stirring for 1 minute until fully incorporated. 3. Crack the egg into the mixture and whisk vigorously for 30 seconds to create emulsion. 4. Add vanilla extract and mix for another 15 seconds until fragrant. 5. In a separate bowl, combine almond flour, baking soda, and sea salt, whisking for 20 seconds to distribute evenly. 6. Gradually add dry ingredients to wet ingredients, folding with a spatula until no flour streaks remain. 7. Let the dough rest for 5 minutes to allow the almond flour to absorb moisture. 8. Scoop tablespoon-sized portions of dough and roll into balls between your palms. 9. Place dough balls 2 inches apart on the prepared baking sheet. 10. Use a fork to press crisscross patterns into each cookie, flattening to ½-inch thickness. 11. Bake for 10-12 minutes until edges turn golden brown and centers appear set. 12. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Zesty with subtle sweetness, these cookies develop a crisp exterior while remaining chewy inside. The almond butter provides rich depth that pairs wonderfully with cold almond milk, or try crumbling them over coconut yogurt for breakfast. Their sturdy texture holds up well for packed lunches or hiking snacks.
Cinnamon Raisin Paleo Cookies
Now, let’s bake some delicious cinnamon raisin paleo cookies that are naturally sweet and grain-free. This simple recipe yields perfectly chewy cookies with warm spice notes and plump raisins throughout. Follow these steps carefully for bakery-quality results at home.
Ingredients
– Almond flour – 2 cups
– Coconut oil – ½ cup
– Maple syrup – ¼ cup
– Cinnamon – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Raisins – ½ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Melt the coconut oil in a microwave-safe bowl for 30 seconds until completely liquid.
3. Pour the melted coconut oil into a large mixing bowl.
4. Add the maple syrup to the same bowl with the coconut oil.
5. Whisk the coconut oil and maple syrup together for 1 minute until fully combined.
6. Add the almond flour to the wet ingredients.
7. Sprinkle in the cinnamon, baking soda, and salt.
8. Mix all ingredients with a spatula until a thick dough forms, about 2 minutes.
9. Fold in the raisins until evenly distributed throughout the dough.
10. Scoop 1-tablespoon portions of dough and roll them into balls between your palms.
11. Place the dough balls 2 inches apart on the prepared baking sheet.
12. Flatten each ball slightly with your palm to about ½-inch thickness.
13. Bake for 12-14 minutes until the edges turn golden brown.
14. Remove the baking sheet from the oven and let cookies cool on the sheet for 10 minutes.
15. Transfer cookies to a wire rack to cool completely, about 20 more minutes.
Expect wonderfully chewy cookies with crisp edges and soft centers. The cinnamon warms each bite while the raisins provide natural sweetness and texture. For an extra treat, crumble these over coconut yogurt or enjoy them slightly warmed with your afternoon tea.
Conclusion
Joyfully, these 23 paleo cookie recipes prove that healthy eating can still satisfy your sweet tooth! We hope you’ll bake up some of these delicious treats, share your favorites in the comments below, and pin this article to your Pinterest boards to save for your next baking adventure. Happy baking!
