JoJo's Go To Paleo Christmas Cookies
Traditional Polish Christmas Cookie Plate
My Sous Chef: Hudson. Always ready to cook or bake with Mom!
Quick confession - I NEVER read food blogs. They are the biggest sources of frustration for me. I visit them ALL the time, but never read them. I head straight to the recipe because that’s why I’m here to begin with. But the scrolling… drives me CRAZY! And all the ads that pop up!
Yet, here I am, WRITING a food blog post. If you’re like me, I will spare you the scrolling. Here are two of my favorite holiday paleo cookie recipes. I chose cookies because they are way easier to execute and if you live in kiddie land like I do, you know you will need a good, ideally sugar free or naturally sweetened (a child under the influence of sugar is no joke!) cookie recipe to make and decorate.
This recipe is taken from one of my favorite paleo dessert bloggers, Jessica and can be found here:
https://www.realfoodwithjessica.com/2017/10/30/paleo-holiday-cookie-cut-outs/
INGREDIENTS
2 1/2 cups almond flour
2 teaspoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup grass-fed butter, room temperature (I use Kerrygold)
2 tablespoons coconut oil, room temperature
1/4 cup honey (or maple syrup if you want to give it to kids under 1)
2 teaspoons vanilla extract
INSTRUCTIONS
In a small bowl, combine the almond flour, coconut flour, baking soda, and salt.
In a large bowl, add the butter, coconut oil, honey and vanilla. Blend together until smooth and creamy. You can use a hand mixer if needed.
Slowly add the dry ingredients to the butter mixture and stir until throughly combined. Chill the dough in the refrigerator for at least one hour (or up to 24 hours).
Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.
Divide the dough in half. Place half on a large sheet of parchment paper. Keep the other half in the fridge to stay cool.
Cover the dough with a second piece of parchment paper and roll it out to 1/4 inch thick. Remove the top parchment and use your favorite cookie cutters to cut shapes. Remove the excess dough around the shapes gently, then using a thin spatula, remove the cut-out shapes to the parchment lined pan.
Repeat this process until all dough has been used. Place it back in the fridge as needed to chill.
Bake 6-8 minutes, until cookies begin to slightly brown around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Decorate as desired.
Sugar Free Paleo Pecan Snowball Cookies
This recipe is from Sugar Free Mom: https://www.sugarfreemom.com/recipes/sugar-free-paleo-pecan-snowball-cookies/
Ingredients
8 tbsp Ghee or use butter if not paleo
1 1/2 cup almond flour 150 grams
1 cup pecans 120 grams, chopped
1/2 cup Swerve Confectioners Sweetener 78 grams
1 tsp vanilla extract
1/2 tsp vanilla liquid stevia
1/4 tsp salt
extra confectioners to roll balls in
Instructions
Preheat oven to 350 degrees F.
Place all ingredients into a food processor and process until batter forms a ball. Pulse if needed.
Taste batter, adjust sweetener if needed.
Line a baking sheet with silpat or parchment.
Use a cookie scoop and make 24 mounds.
Roll each mound in the palm of your hand.
Place in the freezer for 20-30 minutes.
Place in the oven for 15 minutes or until golden around edges.
Allow to cool slightly.
Once able to handle, roll each in some confectioners sweetener.
Allow to cool completely before storing in an airtight container.
I love these cookies because they remind me of the ones my grandma made when we were kids. She made them in a crescent shape but the flavor and the texture take me back to my childhood. The good thing about this version of the cookie is they are great for diabetics or anyone trying to limit their carbohydrate intake. They have 1 g net carb per cookie (if that interests you).
- Chef JoJo