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I just realized that we’re approaching Valentine’s Day, and that I should be a good mom and blogger by providing some fun Valentine’s treats! We made these cookies this morning, and I definitely did win the affection and praises of my 4- and 2-year-olds. “This is the best day ever!” says the older one, with her little sister echoing “Day ever!” in an attempt to talk just like her. So cute. I hope all of you are as fully pleased 🙂

A couple years ago at Christmastime I decided I just couldn’t sacrifice my children’s warm memories of cut-out cookies in the name of healthy eating, so I went searching for a “healthy” cookie – not necessarily low-cal mind you, but if it’s free of junk and low in sugar, it’s a win in my mind. I found a basic recipe, made a few adjustments, and we all enjoyed making cookie cut-outs. My children, and even my husband, were none-the-wiser. The recipe I have for you today is even better – with a coconut angle that will make you feel extra fancy. Maple syrup is my choice here because it is relatively unrefined and contains a bunch of manganese, as well as a fair amount of other minerals and antioxidants. It’s true that raw honey has a lower glycemic index, but a) why waste all those great properties of raw honey by cooking it? and b) let’s be practical – maple syrup pours and mixes more easily than my crystalized raw honey. For a quarter cup, I’ll take the convenience!

Enjoy making your cookies! (And trust me, my method below is way better than trying to roll out chilled dough, bleh.)

Paleo Coconut Almond Cut-Out Cookies
Print Recipe
Servings Prep Time
20 cookies 15 minutes
Cook Time
10 minutes
Servings Prep Time
20 cookies 15 minutes
Cook Time
10 minutes
Paleo Coconut Almond Cut-Out Cookies
Print Recipe
Servings Prep Time
20 cookies 15 minutes
Cook Time
10 minutes
Servings Prep Time
20 cookies 15 minutes
Cook Time
10 minutes
Ingredients
Servings: cookies
Instructions
  1. In a large bowl or stand mixer, mix together the almond meal, coconut, salt, and baking soda.
  2. In a small bowl, mix the coconut oil, syrup and vanilla.
  3. Add the wet ingredients to the dry ingredients and mix well.
  4. Pour the dough onto a large silicone mat placed on a cookie sheet (wax paper will also do) and spread out a bit with a utensil. It will be a bit sticky. Cover the dough with another silicone mat (or wax paper) and press or roll to a 1/4" thickness. Leaving the mats in place, put the pan in the freezer for about 10 minutes.
  5. Preheat the oven to 325 F.
  6. Once chilled, remove the dough from the freezer and peel off the top silicone mat or waxed paper. Use cookie cutters to cut out shapes. The cookies will probably stick to mat - just lift the mat up a bit and bend it back to release the cookies. Bake the cookies on a cookie sheet lined with a silicone mat or parchment paper in the preheated oven for about 10 minutes.
  7. You can re-roll the leftover dough using the same method above.
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