7 Delicious Paleo Cookie Recipes to Make Today

Everyone likes cookies, but the sweets don’t fit into everyone’s diets. That is, unless they are made to align with certain dietary regimes. Luckily, those cookie recipes do exist, and today, we’re focusing on the paleo ones. A paleo cookie might not sound like the most indulgent treat, but when made correctly, these treats can actually be quite tasty. Check out these 7 paleo cookie recipes — you don’t even have to follow a paleo diet to enjoy these sweet treats.

1. Paleo Chocolate Chunk Cookies

chocolate chunk cookies

Paleo chocolate chunk cookies | Source: iStock

Up first are paleo chocolate chunk cookies from Ambitious Kitchen. Made with coconut and almond flour, these cookies are low carb and yield only 150 calories per serving. They’re the perfect treat on those days you need a treat but don’t want to devastate your diet. The recipes serves 15 cookies so enjoy one and freeze the rest for later.

Ingredients:

  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • ¼ cup coconut oil, melted and cooled
  • ½ cup coconut sugar
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • 3 ounces 80% dark chocolate, coarsely chopped
  • Coarse sea salt, for sprinkling

Directions: Preheat oven to 350 degrees Fahrenheit.

In a large bowl, add add in beaten egg, melted and cooled coconut oil, coconut sugar, and vanilla extract. Next add in almond flour, coconut flour, and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks.

Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. Bake for 11 to 13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.

2. Double Chocolate Pecan Cookies

Paleo cookie

Paleo cookie | Source: iStock

Up next is more chocolate in the form of double chocolate pecan cookies from Paleo Running Momma. Not only are these cookies paleo, they’re also gluten-free, grain-free, dairy-free, and soy-free, meaning anyone and everyone can enjoy them for dessert. Made with almond butter, coconut oil, coconut sugar, chocolate chips, and pecans, these double chocolate pecan cookies are even (arguably) good for you with the punch of healthy fats they pack.

Ingredients:

  • 1 large egg
  • ¾ cup smooth almond butter
  • 2 tablespoons organic virgin coconut oil, melted and cooled
  • ¾ cup organic coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup blanched almond flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • Pinch fine grain sea salt
  • ¼ cup dairy free mini chocolate chips
  • ¼ cup chopped raw pecans

Directions: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

In a large bowl, whisk the egg with the almond butter, coconut oil, coconut sugar, and vanilla until smooth. In a separate bowl, combine the almond flour, cocoa powder, baking soda, and salt. Slowly add the dry mixture to the wet until fully combined and a smooth, thick batter results

Stir in the mini chocolate chips and chopped pecans. Form the mixture into small balls, flatten, and place on the parchment lined baking sheet. Bake in the preheated oven for 10 to 12 minutes or until just set. Remove from oven and allow to cool for a minute before transferring to wire racks to cool completely.

3. Paleo Hot Cocoa Cookies

hot cocoa cookies

Paleo hot cocoa cookies | Source: iStock

Hot chocolate season might be out, but cookie season is always in, and this recipe for paleo hot cocoa cookies from Fit Foodie Finds will convince you to bring your favorite warm beverage back into the game. There’s no reason to resist them when each cookie is only 140 calories, yet packs 4 grams of protein. To make these cookies, you’ll need almond butter, cocoa powder, coconut sugar, and vegan chocolate chips, and then you’ll use palm shortening and maple syrup to make your own whipped cream frosting.

Ingredients:

  • 1 cup almond butter
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder, unsweetened
  • ½ cup coconut palm sugar
  • ¼ cup vegan chocolate chips

Whipped Cream Frosting

  • ½ cup palm shortening
  • 3 tablespoons maple syrup
  • 1 vanilla bean

Directions: First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Place all ingredients in a large bowl, mix until combined.

Scoop out about 2 tablespoons per cookie. Roll in the palm of your hand to create a ball, then flatten into a cookie shape. Place on baking sheet. Repeat.

Bake cookies at 350 degrees for about 12 to 15 minutes. Then, let cool for at least 20 minutes.

For the Frosting: Place all ingredients in a medium-size bowl. Then, using a hand mixer, whip for about 3 to 5 minutes until it is at desired consistency. Transfer frosting into a piping bag and pipe onto cookies.

4. Vegan and Paleo Iced Sugar Cookies

pumpkin spice cookies, frosting

Vegan and paleo iced sugar cookies | Source: iStock

If you’re going to make your cookies paleo, you might as well make them vegan, too, and this recipe from Detoxinista shows you how to do it. You won’t need to worry about serving your guests something they can’t enjoy if you make them these iced sugar cookies. The cookies are made with ingredients suitable for almost any diet, and they couldn’t be easier to make. If you didn’t think you could master homemade slice-and-bake cookies, think again. The recipe makes 12 cookies.

Ingredients:

  • 1½ cups almond meal
  • ¼ cup arrowroot or tapioca starch
  • 1 tablespoon melted coconut oil
  • 5 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon baking soda
  • Pinch of sea salt

Honey Buttercream:

  • 1 tablespoon red palm oil shortening
  • 1 tablespoon coconut oil
  • 2 tablespoons arrowroot or tapioca starch
  • 2 tablespoons raw honey
  • ½ teaspoon vanilla or almond extract

Directions: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a large mixing bowl stir together the almond meal and tapioca starch, then add in the rest of the ingredients. Stir well until a sticky, uniform dough is formed.

Drop the dough by tablespoons onto the pan and flatten them with your fingers.

You can also freeze the dough for 30 minutes and then roll it out on parchment paper to create cookie-cutter shapes. Sprinkle the dough with extra arrowroot to help prevent sticking to your rolling pin, and dip the cookie cutters in arrowroot, too. Roll the dough into ¼-inch thickness for cookies that are firm on the outside and soft in the middle. The thicker your dough, the softer the cookie will be in the center.

Bake the cookies at 350 degrees Fahrenheit for 12 to 14 minutes, until the edges are dry to the touch. Allow the cookies to cool on the pan completely before frosting, at least 30 minutes.

To make the honey buttercream, combine all of the ingredients in a small bowl and squish them together with a spatula. Spread the frosting on the cooled cookies, or use an icing bag with a decorating tip to pipe it around the edges.

5. Raspberry Thumbprint Cookies

Cookies with jam

Raspberry thumbprint cookies | Source: iStock

If you’re someone who likes fruit in your dessert, this recipe for raspberry thumbprint cookies from Elana’s Pantry is for you. The paleo treat requires only 6 ingredients, and they’re ones you may already have in your pantry. If you have almonds but not almond flour, simply throw your nuts in a food processor and grind them until they’re ground. Then you’ll combine your flour with salt, baking soda, coconut oil, and honey to make a batter before you place some jam into the center of each cookie and bake for less than 10 minutes.

Ingredients:

  • 2 cups blanched almond flour (not almond meal)
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 tablespoons coconut oil
  • 2 tablespoons honey
  • ¼ cup jam

Directions: In a food processor combine almond flour, salt, and baking soda. Pulse in coconut oil and honey until dough forms. Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet. Press your thumb into the center of each cookie to make an indentation. Place ½ teaspoon of jam in the center of each cookie. Bake at 350 degrees Fahrenheit for 8 to 10 minutes until golden brown. Let cool on the baking sheets.

6. Paleo Espresso Cookies

Chocolate Chip pastry, cookies

Paleo espresso cookie | Source: iStock

Caffeinated cookies, anyone? Everyone can enjoy paleo cookies when they come in the form of these paleo espresso cookies from The Bacon Princess. Espresso powder accents the taste of chocolate in these cookies, and also adds a caffeinated kick to the sweet treats. Add as much espresso powder as you like, and feel free to stud your cookies with chocolate-covered espresso beans, too. They’ll bake in the oven for 10 to 15 minutes and then it’s up to you whether you want to wait for them to cool.

Ingredients:

  • 2 cups almond flour
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 2 dashes cinnamon
  • 1 to 2 tablespoons espresso powder
  • ½ cup unsweetened coconut powder
  • 1/3 cup coconut oil
  • ¼ maple syrup, or to taste
  • 1 teaspoon vanilla
  • 1 tablespoon dairy-free milk
  • Chocolate chips or chocolate-covered espresso beans

Directions: Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Combine all ingredients in a medium-sized bowl. Add chocolate covered espresso beans or chocolate chips. Grab a heaping tablespoon of dough and roll into a ball. Place on baking sheet and flatten with your hands. Make sure cookies are at least an inch apart.

Bake for 10 to 15 minutes, or until bottoms of cookies are golden brown. Remove from oven. Let sit for two minutes. Transfer cookies to cooling rack and allow them to cool fully.

7. Paleo Cranberry Walnut Cookies

Chocolate Chip Cookies

Cranberry walnut cookies | Source: iStock

The last recipe on our list comes from Big Man’s World and it yields paleo cranberry walnut cookies. Not all people like their cookies studded with chocolate chips, and this naturally sweetened treat is for them. The cookies are made out of a base of cashew butter and honey, and that combines with vanilla extract, salt, baking soda, and baking powder before coconut, cranberries, and walnuts are called into the mix. Bake your cookies for 10 to 12 minutes.

Ingredients:

  • 1 cup cashew butter
  • 1/3 cup honey
  • 1 egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2/3 cup shredded coconut
  • ¼ cup dried unsweetened cranberries
  • ¼ cup crushed walnuts

Directions: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with baking paper and spray generously with oil and set aside.

In a microwave safe bowl, combine the cashew butter and honey and heat for 1 to 2 minutes, until incorporated. Add the mixture to a large mixing bowl and add the vanilla extract, salt, baking soda, and baking powder and mix well.

Slowly stir through the shredded coconut, dried cranberries, and crushed walnuts and ensure it is fully incorporated.

Lay two tablespoons of batter for each cookie on the cookie sheet and bake for 10 to 12 minutes, or until golden brown on top. Remove from the oven and allow to cool on cookie sheet completely.

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