Paleo, Gluten Free, Dairy Free

​From Paleo Running Momma

Ingredients

• 4 oz unsweetened baking chocolate chopped
• 1/3 cup raw cacao powder or unsweetened cocoa powder
• 1/2 cup blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp fine grain sea salt
• 1/2 cup organic coconut sugar
• 1/4 cup pure maple syrup
• 1/3 cup + 1 Tbsp Bertolli Organic Extra Virgin Olive Oil
• 2 tsp pure vanilla extract
• 2 large eggs room temp
• 1/3 cup dark chocolate chopped

Instructions

1. Line a square baking pan (8x8) with parchment paper and preheat your oven to 350 degrees.
2. Place unsweetened baking chocolate in a large microwave safe bowl and heat on high in increments of 30 seconds, stirring in between, until melted. Set aside.
3. In a separate bowl, combine the cacao powder, almond flour, baking soda, salt and coconut sugar, mix well and set aside
4. To the melted baking chocolate, add the maple syrup, olive oil, and vanilla extract and whisk until smooth. Add one egg at a time, whisking to incorporate well.
5. Transfer the dry mixture into the wet, stirring with a silicone spatula or wooden spoon until a thick batter forms. Stir in the chopped dark chocolate or chocolate chips, then transfer batter into prepared baking pan.
6. Bake for 22-25 mins or until set in the center. Cool completely on a wire rack before cutting into squares and serving. Makes 16 brownies.
7. Optional: drizzle extra melted dark chocolate over the top just before serving. Enjoy!

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 ​www.paleorunningmomma.com/triple-chocolate-olive-oil-brownies-paleo-gf-df/

Paleo, Gluten Free, Dairy Free

From Grazed and Enthused

Ingredients

• 1 cup cooked, cubed and cooled Japanese yam
• 3 tablespoons coconut oil, room temperature
• 2 tablespoons coconut cream, refrigerated
• 2 tablespoons creamed raw honey
• 1 1/3 cup unsweetened shredded coconut
• 1/8 teaspoon sea salt
• 2 tablespoons arrowroot or tapioca starch
• 1/2 teaspoon ground cinnamon

Directions:

1. In a food processor, process the cooled yam cubes until fluffy and crumbly. Add in the coconut oil, coconut cream and honey and process until a smooth “batter” forms.
2. Add shredded coconut and sea salt to food processor and pulse until just combined and until a dough forms.
3. Using your hands, roll 1-inch balls of cookie dough in between your palms and place on parchment-lined cutting board or flat plate. Continue this step until all the dough is used up.
4. On a small plate, mix together the arrowroot starch and cinnamon for the sugar-free coating (see note). Lightly coat the balls in the powder by gently rolling through the plate, being sure to maintain the integrity of the ball’s roundness. You can gently tap the balls against the plate to tap off excess arrowroot. Just  a light dusting will do!
5. Place cookies back on parchment-lined surface and refrigerate for 1 hour until firm. Store in the refrigerator for up to 1 week. Best served cold.

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http://grazedandenthused.com/aip-snowball-cookies-paleo/

Paleo, Gluten Free, Dairy Free, Egg Free

These Paleo Christmas cookies are soft with the perfect texture. You really can’t even tell they are Paleo, Gluten-Free, Clean Eating, Dairy-Free and Vegan!

• Author: My Natural Family
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 18
• Category: Dessert
• Cuisine: Paleo

INGREDIENTS

• 2 cups almond flour
• 1/2 cup arrowroot powder
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/2 cup coconut milk (full fat)
• 1/2 cup dark chocolate chips
• Course sea salt (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees
2. Mix the almond flour, arrowroot powder, coconut oil, and maple syrup in a large bowl
3. Roll the dough into 16 small round balls
4. Place the dough on a cookie sheet and make an indent in the middle with your thumb
5. Bake the cookies for 10-12 minutes until lightly browned
6. While the cookies are baking melt the coconut milk and chocolate together
7. When the cookies are done baking and still warm reinforce the thumb indent if needed
8. Pour a small amount of the chocolate mixture into each cookie indent (you may have some chocolate leftover)
9. Once the cookies have cooled completely, sprinkle them with course sea salt (a little bit of salt goes a long way)

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https://www.mynaturalfamily.com/

Paleo, Gluten Free, Dairy Free, Egg Free

These Paleo gingerbread cookies hold their shape when cooked and have a nutty flavor.

• Author: My Natural Family
• Prep Time: 50 minutes
• Cook Time: 10 minutes
• Total Time: 60 minutes
• Yield: 15
• Category: Dessert
• Cuisine: Paleo

INGREDIENTS

• 1 1/2 Cups Almond Flour
• 3/4 Cup Tapioca Flour
• 3/4 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/8 tsp Ground Cloves
• 1/4 tsp Real Salt
• 3 Tbl Coconut Oil (melted)
• 2 1/2 tsp Pure Maple Syrup
• 3 Tbl Molasses
• 1/2 tsp Vanilla Extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
3. Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will resemble wet crumbs that stick together when you pinch them with your finger). You may need to mix for a minute of two until the dough comes together. Don’t worry about over-mixing the dough, since it contains no gluten you can’t over-develop it and cause tough cookies. (It’s important to use an electric mixer or the ingredients won’t be able to combine enough to get wet.)
4. Combine the dough by pressing it together by hand, until it forms one large ball.
5. Place the dough in-between two sheets of parchment paper. Roll out the dough to a 1/4″ thickness. Refrigerate dough for 30 minutes.
6. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1″ apart on the prepared baking sheet.
7. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container immediately. To keep soft while storing, add a piece of bread to the container or one of those clay bears soaked in water.
8. Decorate with desired icing and toppings!

NOTES: If your mix is either really dry and won’t come together to a ball or if you like a softer cookie AND you don’t eat Vegan, try adding 1-2 egg yolks.
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https://www.mynaturalfamily.com/