Sweets for the sweet...

The girl asked me to make cookies tonight and how could I refuse a face like this??

Bananna Choco cookies to the rescue!


Banana choco Cookies

2 bananas smashed
1/3 cup almond flour
½ tsp salt
3/4 cup almond butter
1/2 tsp baking soda
1/3 cup dark chocolate chips
1 apple finely chopped
1/3 cup coconut milk
1 tbsp cinnamon (or more if your 3 year old is measuring…)

Preheat oven to 350 degrees. In a medium mixing bowl, use a fork to smash the bananas to baby food consistency. Add the almond flour, almond butter, and baking soda and mix well. Using a hand held chopper or food processor, chop the apples to a very fine dice. Add the chips, apples, coconut milk, and cinnamon to the bowl and mix in remaining ingredients. Cover two cookie sheets with parchment paper and spoon heaping tablespoons of the cookie mix onto the parchment paper, placing an inch or two apart. Press to flatten. Back for 25 minutes. Makes approximately 20-22 cookies.

Enjoy!!

Added on September 21st, 2011 by our friend bigtim013 from http://bigtimsprimaljourney.wordpress.com

Cooking Steps

My Wife Kathy gets all the credit for these!!

Preheat Oven to 350 degrees. Line Cookie sheet with parchment paper.

In a saucepan, melt 8 Tbsp (8oz) of the butter until browned…about 3-4 minutes. Pour the melted butter into the metal mixer bowl. Add remainder 2 tbsp (2oz) to the mixing bowl and stir in until it’s all melted with the browned butter.

Add coconut sugar & vanilla and combine with the butter. Add the egg and egg yolk and mix for 30 seconds. Rest for 1 minute. Mix 30 more seconds, and rest another minute.

Add the almond flour and the baking soda to the wet mixture and stir to combine. Add in the chocolate and pecans and combine well.

Using a large melon baller, place dough balls on the parchment paper about 2 inches apart, and Bake for 12 minutes until done.

Place finished cookies on a rack to cool, and Enjoy!!

Makes 3 dozen cookies.

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Serves 9

12 minutes

This is a Dairy Recipe

Ingredients

• 3 1/3 cups Almond Flour
• 1 tsp Baking Soda
• 10 Tbsp (10oz) Kerrygold Salted Butter
• 2 tsp Pure Vanilla
• 1 Whole Egg
• 1 Egg Yolk
• 1 Cup Coconut Sugar
• 1 Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped into pieces)
• 1/2 Chopped Pecans

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'Peanut Butter and Jelly' Thumbprint Cookies

'Peanut Butter and Jelly' Thumbprint Cookies

Yummm!! These taste like a real Peanut Butter cookie and have an almost identical texture to the traditional variety. Great recipe to keep on hand for the upcoming holidays!

'Peanut Butter and Jelly' Thumbprint Cookies
Cookie Batter:
3/4 C Coconut Flour
1 1/2 C Almond Flour
1/4 C Arrowroot Powder
1 tsp Baking Soda
6 Egg Yolks (I had a ton left from making Macaroons this weekend. I believe it would work similar using 3 whole eggs instead.)
1/2 C Honey
1/2 C Coconut Oil
1/2 C Sunflower Seed Butter
1/2 C Prepared Paleo Jam (Recipe I use at end)

Preheat oven to 375. In large bowl, mix Coconut flour, almond flour, arrowroot powder and baking soda.

In a small bowl, melt coconut oil and sunflower seed butter. Mix together melted Sunflower seed butter mix, yolks, and honey. Stir wet ingredients into dry to combine.

Scoop batter by Tbsp onto silicone lined cookie sheet. Using the back of a measuring spoon or a regular spoon, form a small well in the cookie mixture. Fill created well with prepared jam.

Place in preheated oven for 10-12 minutes.

This recipe made 24 cookies. Enjoy!

Blackberry Jam
4 C Fresh Blackberries
1/4 C Water
4 Tbsp Arrowroot Powder
4 Tbsp Water

In a saucepan, combine fresh berries and 1/4 C Water. Bring to a boil and reduce to allow to simmer for 10 minutes. Combine arrowroot powder and remaining water. Stir arrowroot mixture into berry mix and remove from heat. Jam will start to set-up immediately. Use in place of traditional jam.
This recipe is not nearly as sweet as traditional jam, but if you wanted a sweeter product you could add honey to taste.

Do these taste like what your mama used to make? No. Are they soft and chewy or thin and crispy? Nope. Are they delicious, cheap and easy to make? Abso-freakin-lutely. They’re not cookies, but cookie-like, so we’re gonna go with “bakies.” This is pretty much the cheapest and quickest way to make a Paleo cookie–I mean bakie. Why? It’s a throw together recipe with very small quantities of the expensive stuff (almond flour, almond butter) and no eggs. Maybe your eggs aren’t expensive, but my eggs, straight from the farm, are $3.50/dozen; I really hate recipes that call for like 5 eggs at a time. Now that I think about it, these are actually…Vegan, cringe.

Ingredients

• 1 1/4 c almond flour
• 2 small bananas, about 1 c*
• 1/4 c dark chocolate chips
• 3 T almond butter
• 2 T brown sugar or coconut sugar, optional
• 2 t vanilla extract
• 1 t baking soda
• pinch of salt

In a mixer, mix the following ingredients together until smooth: bananas, almond butter, brown sugar, vanilla extract, salt and baking soda. Add the almond flour and chocolate chips.

Bake at 350ºF for about 11 minutes. As you can see from the picture, I used a 1 1/2 inch ice cream scoop to form the cookies. Use a spoon if you gotta, but if the cookie dough “ball” is larger than an inch and a half, you’re going to need to adjust the baking time. These bakies do stick a bit to the pan, so use gentle force to remove them–or try lightly greasing with baking sheet.

*Your bananas MUST have brown spots on them! When I say 2 small bananas, I mean: when you roughly tear the bananas into a measuring cup, you get about one cup, do not puree the banana and then measure.

I had promised a friend at our CrossFit affiliate that I would develop a gingersnap recipe for him months ago. I have finally perfected the recipe after lots and lots and lots (my voice trailing off) of trying. I tried fresh ginger and powdered, but found crystallized to be the best. If you can’t find crystallized ginger, use 2 teaspoons of powdered ginger, but you’ll need to add a bit of sweetener, otherwise the snaps will taste straight up spicy. These are even easier to make than our Chocolate Chip Bakies.

• 3 oz crystallized ginger (add more ginger if you’re a big ginger fan)
• 1 c almond butter
• 1 egg
• 1 t cinnamon
• 1/4 t ground cloves
• 1/4 t nutmeg

Get your oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.

Finely chop the crystallized ginger and add to your mixer. Add the rest of the ingredients and thoroughly mix–about 3 minutes.

Use a small ice cream scoop, spoon or your hands to form about a tablespoon of the dough into a ball. Place it on the baking sheet and with a clean hand, press down on the cookie until it reaches the desired thickness. Why? Because there is no baking powder or baking soda in this recipe, the cookies won’t go anywhere when they’re baked in the oven; that makes it necessary to shape the dough into a round cookie shape before it goes in the oven.

Bake for about 12 minutes.

Chocolate and cookies. What more can I say?

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• 1 c almond butter
• 1 egg
• 1/4 c cocoa powder
• 1/4 c chocolate chips (highest % cocoa, but NOT baking chocolate (bleh))
• 2 t vanilla extract
• 2T – 1/4 c sugar (optional)

Preheat your oven to 350ºF.

In a mixing bowl, combine all ingredients and mix until thoroughly combined. We have had a comment about someone trying to make these and they fell apart. My guess is that their almond butter wasn’t oily enough, we get our from the bulk section. It’s the kind that you flip the switch and it’s ground right in front of you. I would definitely recommend this kind (especially because it’s quite a bit cheaper) to those fortunate enough to be able to find it.

Let’s carry on…

On a parchment lined (or silicone lined) baking sheet, portion out the cookie dough batter by the tablespoon. Use your clean hand to flatten the ball into the desired cookie thickness. As I mentioned with theGingersnap recipe, the lack of leavening (baking soda & powder) keeps the cookies from expanding or running together, so you’ll need to use your hand to shape them.

Bake for approx. 12 minutes or until the cookies are relatively hard to the touch.

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*UPDATE: had some comments about these being crumbly. we made them again to double check the recipe and they came out chewy, chocolate-y, and crumble free. not sure what’s going on.

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