Paleo Chocolate Chip Cookie Dough Truffles

Yeah, you are probably going to hate me for creating these. I got this idea from Pinterest. Evil little website that that is. It's always getting my mind moving. I just can't help but think of how to make something paleo. So enter cookie dough truffles. These are decadent little mouthfuls of chocolate chip heaven. I hope you like them as much as I do (hubby enjoyed the ones I let him have).

If your maple or coconut sugar is a coarse grain then I recommend running it through a food processor to powder it up first before using it.



Paleo Chocolate Chip Cookie Dough Truffles

2/3 cup ghee
1/2 cup coconut or maple sugar
2 tsp vanilla
1 1/2 cups almond flour
1/2 tsp salt
1 cup chocolate chips (I like enjoy life), save the remainder of the bag to coat the truffles

In large mixing bowl combine ghee and sugar, beat until light and fluffy. Add remaining ingredients and mix to combine. Chill mixture for 1 hour. Scoop out tablespoon sized balls and place on parchment lined cookie sheet. Chill in fridge for another hour. While the balls are chilling set up a double boiler (a small pot of water simmering with a bowl set on top), and melt remaining chocolate. Dip the balls into the chocolate and place back on the cookie sheet. Chill until set then store in an airtight container. Serve and enjoy!

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Paleo Pumpkin Biscuits

I wanted to create a yummy fall inspired breakfast treat. But these could quite easily go in a bread basket at Thanksgiving. My one year old son loved them and gobbled them up. I recommend serving them warm and storing them in the fridge. The oven or toaster oven are the best way to warm them.




Paleo Pumpkin Biscuits

2 cups almond flour
1/4 tapioca flour
1 tsp baking soda
2 tsp cream of tartar
1 1/4 tsp pumpkin pie spice
1/2 tsp salt
1/3 cup ghee, melted
3/4 cup pumpkin purée
3 tbsp maple syrup/honey
1 egg, beaten

Preheat oven to 350. Line a large cookie sheet with parchment paper. In large bowl combine dry ingredients. Whisk to combine. Add remaining ingredients and stir until just combined. Scoop 1/4 scoops of batter onto parchment paper, leaving an inch or two between scoops. Bake for 14-16 minutes until start to lightly brown on top. Serve warm and enjoy!


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Paleo Blueberry Muffins

I shouldn't just call these amazing muffins, "paleo blueberry muffins", I should call them "the most fabulously delicious paleo muffins you will ever eat!". No seriously, they are that good. My 5 year old had to be cut off or he would have eaten himself sick over these. My hubby called after eating one and exclaimed "these are better that Otis Spunkmeyer!". Give them a try and let me know what you think. I have tried many muffin recipes and been completely unimpressed. I also don't want my muffins to be sugar laden. These are just perfectly sweet without using too much sweetener.




Paleo Blueberry Muffins

2 1/2 cups almond flour
1/4 tsp salt
1/2 tsp baking soda
1/4 ghee/coconut oil
1/4 cup maple syrup/honey
1/4 cup coconut milk (canned)
2 eggs
3/4 cup frozen blueberries (I prefer tiny wild blueberries)
Maple sugar (for sprinkling on top)

Preheat oven to 350 and line 12 muffin cups with paper liners. In large bowl combine almond flour, salt, and baking soda and stir to combine. Add ghee, maple, coconut milk and eggs and mix well. Gently mix in blueberries. Evenly divide batter between cups and sprinkle with maple sugar (about a pinch per muffin). Bake for 25-30 minutes or until golden brown on top. Cool in pan for 5 minutes then remove to cool the rest of the way. Serve and enjoy!

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Paleo Banana Upside-down cake

I am always looking for new uses for old brown bananas. Here is yet another tasty dessert. I used maple in my cake, but I'm sure honey would be great too. Hope you and your family like this quick and yummy cake.




Paleo Banana Upside-down Cake

1/3 cup maple syrup
1/4 cup ghee
2-3 large ripe bananas, peeled and sliced to 1/4-1/2 inch thickness
1 cup almond flour
2 tbsp coconut flour
1/4 tsp salt
1/2 tsp baking soda
1/4 cup ghee
2 tbsp maple syrup
2 tbsp apple juice or water
3 eggs
1 tbsp vanilla

Preheat oven to 350. In small sauce pan mix ghee and maple syrup, and stir over low heat. Remove from heat after ghee is melted and well combined with syrup. Pour mixture into a greased 8 inch cake pan (round or square). Arrange bananas in the cake pan. In large bowl mix almond flour, coconut flour, salt, and baking soda. Add ghee, syrup, apple juice, eggs and vanilla. Mix until lumps are just broken up. Pour batter into cake pan, spread gently over bananas. Bake for 30 minutes or until tooth pick inserted center comes out clean. Allow to cool for 5-10 minutes then use a knife to loosen from the sides of the pan. Flip on to a plate. Serve and enjoy!


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Paleo Oatmeal Caramelitas

I'm lying, there is no oatmeal in these. Instead, there's almond pulsed in a food processor to the texture of oatmeal. And that nutty flavor just goes amazingly well with caramel. That's right I said caramel. A homemade decadent honey caramel. And chocolate with just a hint of salt. Oh my goodness. These things are to die for. I'm going to forbid myself from making them again, they are just too good to resist. Enjoy them, you've been warned of their addictive qualities.




Paleo Faux-tmeal Caramelitas

Caramel sauce

1/4 cup honey
1/4 coconut sugar
3 tbsp ghee
Pinch of salt
1/2 cup coconut milk

Cookie base

2 cups almond slices, pulses to oatmeal texture
2 cups almond flour
1 tbsp coconut flour
2 tbsp arrowroot
1 tsp baking soda
1/2 tsp salt
1/2 cup ghee
1/2 cup maple syrup
Paleo caramel sauce (recipe above)
3 tbsp tapioca flour
1 cup chocolate chips
1/2 cup chopped pecans (optional)

Caramel sauce instructions-
In small saucepan combine honey, coconut sugar, ghee and salt. Cook over medium high heat to a rolling boil stirring constantly. Boil for 2 minutes. Add coconut milk and return to a boil. Remove from heat and allow to cool.
Assembling the cookie bars-
Preheat oven to 350. In large mixing bowl combine almond slices, almond flour, coconut flour, arrowroot, baking soda, salt, ghee, and maple syrup. Mix until well combined. Press half of the mixture into 9x13. Bake for 10 minutes. Combine caramel sauce with tapioca flour and mix well. When cookie base is removed from oven sprinkle with chocolate chips and nuts. Pour caramel mixture over top. Taking remaining cookie ingredients and crumble over top. Bake for 18-22 minutes or until golden brown. Cool completely in the fridge for several hours or in the freezer for 45 min to an hour. Store in the refrigerator. Serve and enjoy!!!
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Paleo Chicken and Biscuits Casserole

I had this idea in my mind of what I wanted this to come out tasting like and how it actually came out blew that idea out of my mind. This meal is delicious! It's an all in one casserole that resembles a chicken pot pie, but the crust is softer and more biscuit like. It's so soothing and comforting. Good ol' home cooking. In the mix you'll see I've used tapioca flour, you can use this, or try another thickener, or skip it all together. The sauce was still runny but yummy so not a problem. I hope you like this as much as my family did!



Chicken and Biscuits Casserole

6 boneless skinless chicken breast
1 pound carrots, peeled and sliced
2 onions, minced
1 bag green beans (12 oz), cut into small pieces
Salt and pepper
Ghee
1 tsp poultry seasoning
1/4 tsp garlic powder
1/4 tsp celery seed
2 cups chicken broth
2 tbsp coconut milk
2 tbsp tapioca flour

Topping
2.5 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup ghee/ coconut oil
2 eggs

Preheat oven to 350. Grease a dish and place the chicken breasts in. Season as you like (I did salt, pepper, garlic powder, poultry seasoning and onion powder). Bake for 35-40 minutes. In large frying pan place ghee (or fat of choice), add onion and start sautéing. Add carrots, and season with salt and pepper. Cook until carrots just soften. Add green beans, poultry seasoning, garlic powder and celery seed. Adjust salt and pepper.

Once chicken is done cooking remove from oven and cut into bite sized cubes. Mix veggies and chicken together in a large casserole (9x13 or so). Add chicken broth, coconut milk and tapioca flour. Now prepare topping. In large bowl mix almond flour, salt and baking soda. Add eggs and ghee and mix until forms a ball. Using two sheets of parchment to sandwich the dough, roll it flat to match the size of the casserole. Place over the top of the casserole and bake for 25-30 minutes or until biscuit topping just starts to brown. Serve and enjoy!!


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Paleo Banana Brownies

I had a chocolate craving.  We all know what that feels like.  I specifically wanted brownies.  I did a quick google search of paleo brownie recipes.  Each one contained at least a cup of honey or maple syrup, plus added chocolate chips!  A cup!  I couldn't stand to make brownies with that much sweetener when I absolutely love bitter chocolate.  Then another thought struck me, I love chocolate with bananas.  Bananas are naturally sweet and what do you know I have some perfectly ripe ones sitting on the counter.  So I set out to make a delicious fudgy and cakey brownie.  I think I nailed it on the first try.  There is an awesome banana flavor, a nice strong chocolate and the perfect moist texture in these brownies.  I hope you enjoy my version of paleo brownies, which I think are some of the lowest sugar out there.





Paleo Banana Brownies
3 ripe bananas
6 eggs
1/2 bag of Enjoy Life chocolate chips (about 5 oz), melted
2 tbsp maple syrup/honey
1/4 cup ghee/coconut oil
1/4 cup coconut flour
3/4 cup almond flour
pinch of salt
2 tbsp cocoa powder
1 tsp baking soda
1/2 bag Enjoy Life chocolate chips


Preheat oven to 350 degrees.  Grease a 9x11 inch with coconut oil or ghee.  In large bowl beat bananas until pureed (best done with an electric mixer).  Add eggs and mix until well combined.  Add melted chocolate, maple, and ghee.  Mix until well combined.  Add flours, salt, cocoa powder and baking soda.  Stir until lumps are just dissolved.  Gently fold in the remaining chocolate chips.  Pour batter into greased pan and bake for 25-30 minutes.  A toothpick inserted into the center will come out mostly clean or have some crumbs attached to it.  Don't overbake!  Serve and enjoy!!

Paleo Fried Cabbage

Well between my whole30 and my world travels my blogging took a hiatus. I'm currently up in Maine for a couple of weeks enjoying the cool weather. Florida is going to feel painful compared to the 60s and 70s we are getting here. We had an absolute blast on our cruise through the Baltic. I fell absolutely in love with Porvoo, Finland and Talinn, Estonia. And if I never go back to Russia, it will be too soon.

Ok so enough chit chat, I have a recipe to share. This recipe has become a breakfast favorite, but it also works well for lunch or dinner. It's so incredibly filling, which is part of why I love it for breakfast. I made this twice while in London a few weeks ago and it helped my hubby and I to stay full until lunch, which was tough to do with all of the walking. For breakfast, just fry up a few eggs to your desired doneness and enjoy! (I use ghee in this recipe, I love the flavor, but feel free to use coconut oil).




Paleo Fried Cabbage

3 tbsp ghee
3 strips bacon (pasture raised, sugar free is the best), cut into bit sized pieces
1 onion, minced
1 small head of cabbage, cut into thin strips
1 tsp salt
1/2 tsp pepper

In large frying pan, heat the ghee. Add the bacon and cook until crisp. Add onion, cabbage, salt and pepper. Cook until cabbage is soft and just starts to brown. Serve and enjoy!


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Paleo balsamic vinaigrette

Hubby and I have been doing a Whole30 and as a result I have had to tweak a lot of my existing recipes as well as create some new ones. I developed this salad dressing as a super easy option that tastes way better than just vinegar and olive oil.



Paleo balsamic vinaigrette

1/4 cup balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1 clove of garlic
3/4 cup olive oil

In blender or food processor add vinegar, salt, pepper and garlic and purée until smooth. With the blade spinning slowly stream in the olive oil. The finished product should be slightly thickened. Serve over your favorite salad or broccoli slaw. Enjoy!

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Paleo Pot Roast

I came across a grassfed pot roast in the freezer and decided I needed to come up with an easy and delicious crockpot meal for it. I hope you enjoy my paleo pot roast!




Paleo Pot Roast

3-5 lbs pot roast (or chuck roast)
6-8 cloves or garlic
1 lbs bag baby carrots
1 onion, large chop
1/3 dried minced onion
1 tbsp onion powder
1 tbsp salt
1 tsp pepper
2 tbsp ghee
1 tbsp balsamic vinegar
1/2 lbs sliced mushrooms

Slice slits into pot roast and push garlic cloves into the roast. Place roast in crock pot. Cover with remaining ingredients, except the mushrooms. Set the crock pot for low for 8-10 hours or high for 6-8 hours. An hour before cooking is done add mushrooms and stir to combine. This tastes great with mashed fauxtatoes! Serve and enjoy!!


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Paleo toaster waffles

I know I posted a waffle recipe a while ago, but I promise you, this one is better. I always make a huge batch then keep them in the fridge. A quick trip to the toaster oven makes them perfect. They are a wonderful quick breakfast and they will keep you full until lunch. Hope you like my new and improved paleo waffle recipe.




Paleo Toaster Waffles

1 cup almond flour
1/3 cup coconut flour, sifted
8 eggs, 4 separated, whites beaten to stiff peaks
1/2 tsp sea salt
1/2 tsp baking soda
2 tbsp maple sugar (optional)
2 tsp vanilla
2/3 cup coconut milk

In large bowl combine almond flour and coconut flour. Add 4 eggs and 4 eggs yolks. Add vanilla and coconut milk. Mix to combine. Add salt, baking soda and maple sugar. Fold in half of the egg whites. Once well combined, fold in the remaining egg whites. Cook according to waffle iron directions to desired doneness. Serve with berries, syrup or topping of your choice. Enjoy!!





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Paleo Chicken Pad Thai

Love Thai food! I have not had it in ages. Between the rice noodles, peanuts and soy, it's a paleo nightmare. This recipe uses sea kelp noodles (sound gross but so yummy), coconut aminos and almonds. Much better for you and just as tasty! Hope you enjoy my version of Thai take out.




Paleo Chicken Pad Thai

Coconut oil
2.5-3 lbs chicken breast, cut into thin bite sized pieces
4 eggs
6 tbsp cider vinegar
1/2 cup fish sauce (read the labels find a good one)
1/4 cup coconut aminos
5 cloves garlic, minced
Pinch of red pepper flakes, more to taste
3 tbsp honey
Juice of 1 lime
3 tbsp almond butter
1 tbsp dark sesame oil
2 large packages kelp noodles, rinsed and drained
1/2 cup toasted almonds, chopped

In large skillet heat coconut oil over medium high heat. Add chicken and cook until chicken is cooked through. Remove chicken from pan. Add more oil of needed. Crack and scramble 4 eggs in skillet. Add chicken back to skillet. Add all remaining ingredients except toasted almonds. Stir frequently and allow to cook until liquid has mostly bubbled off and noodles have softened. Serve and top with a few tablespoons of almonds. Enjoy!!

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Paleo Banana Mug Cake

This mug cake can come in so many varieties. You can leave it plain and it will be like a banana muffin. Add nuts and it will be a banana nut muffin. Add chocolate chips, you have dessert. Now, you're talking. My preferred way to eat this dessert is plenty of chocolate chips and a glob of almond butter in the middle, which creates a lava center. So yum! I hope you enjoy my banana chocolate almond butter lava cake. :)




Paleo Banana Chocolate Almond Butter Lava Mug Cake

1/2 banana, mashed up
1 1/2 tbsp coconut oil/ghee
1 egg
1 tbsp maple syrup/honey
1 tsp coconut flour, sifted
Splash of vanilla
1-3 tbsp chocolate chips
1 tbsp almond butter

In large mug mash up banana. Add oil and egg. Mix well. Add maple and mix to combine. Add coconut flour and vanilla mix until well combined. Fold in chocolate chips. Gently drop tablespoon of almond butter into the center. Microwave on high for 1 min 30 seconds to 2 minutes. Serve (with coconut milk ice cream if you dare) and enjoy!!

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Paleo Chocolate Fudge Cookies

Right around valentines day there was an episode of Good Eats on the food network that focused on dark chocolate. In that episode there was a recipe for Chocapocolypse cookies. Extremely fudgy chocolate chip cookies. Ummm...yum! I'm a chocoholic! So I had to paleo-ify these. These are far from healthy. They are grain free chocolate fudge cookies and they are decadent and delicious!!! Use whatever chocolate you want in these, I'm just letting you know what I used. Also, notice that the measurements in this recipe are weighed, it's a bit more exact than using cups to measure.




Paleo(ish) Chocolate Fudge Cookies

6 oz bittersweet chocolate (54-72%), chopped
2 oz unsweetened chocolate, chopped
1 oz almond flour
0.3 oz coconut flour
1 tbsp arrowroot
1/2 tsp baking soda
1/2 tsp sea salt
2 tbsp grassfed butter unsalted/coconut oil, room temp
2 eggs, room temp
2 tsp vanilla
5 oz coconut sugar
3 oz 70% (or greater) dark chocolate, chopped
3 oz enjoy life chocolate chips
2 oz roasted cocoa nibs (optional)

Place both 54% and unsweetened chocolates into a microwave safe bowl. Microwave on high for 30 seconds, stir then 30 seconds more. If not melted, continue cooking in 10 second intervals, stirring in between, until melted. Allow to sit for 15 minutes.
In small bowl whisk almond flour, coconut flour, arrowroot, baking soda and salt. Set aside.
In large mixing bowl with electric mixer (preferably with paddle attachment) combing butter and sugar until it resembles wet sand (about 2 minutes of mixing). Add eggs and vanilla. Mix until well combined. Add the melted chocolate and mix to combine. Add the flour mixture and mix to combine. Fold in the 70% dark, chocolate chips and nibs. Cover the bowl and place in the fridge for 45 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment. Drop scant tablespoon size balls of dough on parchment. Bake for 9-10 minutes, until cookies are just set. Don't over cook!! Allow to cool for 2 minutes on cookie sheets. Then transfer parchment to cooling rack to cool completely before removing the cookies from the parchment. Serve and enjoy!!

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Paleo Ginger Molasses Chews

I love molasses spice cookies. The sweet tangy spice is so comforting. These little cookies are delightful! They are crisp and chewy straight from the oven but when saved for the next day in a storage bag they become perfectly chewy. I used real molasses here. You could try yacon or maple syrup, they should work reasonably well. I also added some delicious crystallized ginger. It added a chewy surprise but feel free to leave it out if you don't want it.




Paleo Molasses Ginger Chews

1/2 cup grassfed butter, coconut oil or ghee
1/3 cup coconut sugar
1/4 cup molasses
1 egg
1 tsp vanilla
1 1/3 cup almond flour
1 tbsp coconut flour, sifted
1 tbsp arrowroot
1/2 tsp sea salt
1 tsp baking soda
1 1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 cup crystallized ginger, small pieces (optional)

Preheat oven to 350 degrees and line cookie sheets with parchment paper. In large bowl cream together butter and sugar until lightens in color. Add molasses, egg, and vanilla. Mix until well combined. Add flours, arrowroot, salt, baking soda and spices. Mix until well combined. Gently stir in crystallized ginger. Scoop tablespoon size balls of dough onto cookie sheets. Leaving 2 inches between each cookie. Bake for 9-11 minutes. Remove from oven and allow to cool on cookie sheet for 2 minutes. Then transfer to cooling rack. Serve and enjoy!!



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A Light and Fluffy Paleo Pancake

I will admit that I have tried pretty much every paleo pancake recipe out there. I have even tried my hand at creating my own. None of them were successful. Almond flour ones were dense and fell apart. The coconut flour ones were spongy or eggy. Very yucky!! This recipe was yummy and light and fluffy. Something I have learned about paleo pancakes is that due to the lack of gluten (glue) they must be made smaller. Large pancakes do not hold together well. I made these about 3-4 inch in diameter and they held together perfectly. This is a simple plain pancake recipe, feel free to jazz it up any way you want. Replace some water with lemon juice and add blueberries! Yum! Add so shredded apple and cinnamon. Or so bananas and nuts. The list of possibilities goes on and on. Hope you enjoy this recipe. It will now be a staple in our house.




Fluffy and Light Paleo Pancakes

8 eggs
2 tbsp vanilla extract
2 tbsp honey or maple syrup
1/2 cup coconut milk
1/4 cup water
1 1/2 cup almond flour
1/4 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda

In large bowl combine eggs, vanilla, honey, coconut milk and water. Mix until frothy. Add remaining ingredients and mix until just combined. Don't over mix! Heat a griddle to about 300 degrees or until water just starts to sizzle when drizzled. Grease griddle with fat of choice (I like ghee). Add pancake batter and allow the pancakes to cook until bubbles rise to the top. Flip and cook until golden brown. Serve and enjoy!


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Paleo Spaghetti Noodle Soup

Ack! A chest cold/flu has struck my house!! My poor baby is hacking up a lung, my hubby now has a fever and I just had to push through my illness. So what does every sick family need for dinner?? Soup! I had intended on making our family favorite of meat sauce with spaghetti zucchini but when illness struck I decided soup was a better bet. My older two boys gobbled up their bowls, so hopefully you like this as much as my family did.




Paleo Spaghetti Noodle Soup

Olive oil
3 lbs ground beef (grass fed is best)
2 carrots, sliced thin
3 stalks of celery, sliced thin
2 onions, minced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried mint
1/2 tsp garlic powder
Salt and pepper to taste
1 1/2 quarts of stock
2 6 oz cans tomato paste
14.5 oz can of diced tomatoes
6-8 zucchini, juilliened into noodle shape, microwaved for 4 minutes and then drained

In large soup pot swirl olive oil and heat over medium heat. Add ground beef and cook until almost browned. Add carrots, celery, onions and garlic. Sauté until most of the moisture is evaporated. Add seasoning, stock, tomato paste and diced tomatoes. Stir to combine. Add the zucchini noodles and stir. Cook on low for about 30-45 minutes. Serve and enjoy!!





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Paleo Tollhouse Cookies

I was once the queen of Nestlé Tollhouse cookie making. My brothers friends used to beg for me to make them cookies. I was known for making the best homemade chocolate chip cookies around. Fast forward a few years and my attempts at paleo chocolate chip cookies were falling flat. The texture was all wrong. I've now developed the most perfect crisp and chewy Tollhouse cookie! I hope you enjoy them as much as my family does!


Paleo Tollhouse Cookies

2/3 cup ghee or grassfed butter (kerrygold is my brand of choice), room temp
1/2 cup + 2 tbsp coconut sugar
2 tsp vanilla
1 egg
1 1/2 cup almond flour
1 tbsp coconut flour
1 tbsp arrowroot powder
1 tsp baking soda
1/2 tsp sea salt
1 cup deep dark chocolate chips or pieces

Preheat oven to 350 and line cookie sheets with parchment paper. In large mixing bowl combine butter/ghee and sugar and cream together (beat until lightens and is slightly fluffy). Add vanilla and egg. Mix until well combined. Add almond flour, coconut flour and arrowroot. Mix until combined. Add baking soda and sea salt. Mix until combined. Gently fold in chocolate chips (you can add nuts too if you want). Scoop tablespoon size balls onto parchment paper, leaving 2 inches between dough balls. Bake for 10-12 minutes until golden brown. Allow to cool on sheets for 2-3 minutes. Then transfer to cooling racks. Serve and enjoy!!- Posted using BlogPress from my iPhone

Paleo Meat on a Stick

Wish I had a better way to describe this yumminess, but that's basically what it is. My boys love food served on a stick so this was a hit in our house. It was quick and simple to make. Just be sure that if you use wooden skewers, that you soak them so they don't burn. Also in this recipe, I pulsed my beef in a food processor for a finer texture.


Paleo Meat on a Stick

3 lbs ground beef (grass fed preferred)
3 eggs
1/2 lbs bacon, finely minced (food processor works great)
1 tbsp onion powder
1 tsp garlic powder
1 tsp pepper
1 tsp dry mustard
2 tsp sea salt
3/4 cup almond flour

Mix all ingredients together in large bowl until well blended. Form into hot dog shapes around the skewers. Grill to desired internal temperature. Serve and enjoy!!!- Posted using BlogPress from my iPhone

Paleo Oatmeal Raisin Cookies (faux-tmeal)

These cookies are a gluten free grain free oatmeal raisin cookie, that taste as good as the quaker version. Oatmeal was one of the last grains I gave up when going paleo. And oatmeal raisin cookies are one of my absolute favorites. I totally understand that no baked good is paleo, but I live a paleo life. No grains, no beans, no dairy, ect all of the time. So these are my special treats. :). Definitely not a good choice for those on a strict paleo plan (these are not whole30 approved). Hope you like these cookies as much as we do. They are nice and low in sugar, but if you need them a little sweeter then add a bit more. I used coconut sugar but I'm sure maple would work also.





Paleo Faux-tmeal Raisin Cookies

1/2 cup ghee
1/2-3/4 cup coconut sugar (I used 1/2+ 2 tbsp)
2 eggs
1 1/2 tsp vanilla
1 cup almond flour
2 tbsp coconut flour
3 tbsp arrowroot
1 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp cinnamon
2 cups sliced almonds, processed in a food processor or blender until resembles the size of oatmeal grains)
1 cup raisins

Preheat oven to 350. In large bowl cream together ghee and coconut sugar. Once completely combined add one egg, blend together well. Add the next egg and beat to combine. Add the almond flour, coconut flour and arrowroot. Stir to combine. Add baking soda, salt and cinnamon. Stir to combine. Add almond pieces and stir to combine. Gently fold in raisins. Drop tablespoons of cookie dough onto parchment lined cookie sheets. Lightly press the tops of the cookies to flatten slightly. Bake for 9-11 minutes. Remove from oven and allow to cool on cookie sheet for 3 minutes. Remove and cool on a cooling rack. Serve and enjoy!!!

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