Tag Archives: Paleo Cookies

Holiday Eggnog Cookies – Paleo – Nut and Egg Free


Delicious Paleo Eggnog Cookies (1)

I started loving Eggnog when I was around 12. It seems to me that either you love eggnog, or you hate it. I think maybe it has something to do with the nutmeg, but I’m really not sure why. To me it is a creamy delicious holiday drink to be partaken of while decorating the tree or on Christmas Eve hopefully spiked with rum. 🙂

Here is a recipe for Eggnog Cookies that you can make quite easily. They are pretty, and there is no piping involved, so you can leave your decorating bag in the cupboard for another time. I used mace when making these cookies. Mace is the lacy outside of the nutmeg shell, and nutmeg is the seed inside. Mace is slightly more pungent than nutmeg, and both work beautifully in this cookie, so use what you like.

These cookies are grain, dairy, egg and nut free, and a great cookie to make when you have friends and family with food sensitivities and allergies like myself.

Eggnog Cookies - Egg, Nut and Dairy Free (2)

Holiday Eggnog Cookies

Preheat the oven to 350º degrees F. Lay out a parchment lined cookie sheet.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Coconut Butter

1/4 Cup of Maple Syrup

1/4 Cup of Olive Oil

3/4 Cup of Full Fat Coconut Milk

1 Tablespoon of Gelatin (I use this kind)

1 Tablespoon of White Rum

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Mace or Nutmeg

16 Teaspoons of  Coconut Butter for the Thumbprints after baking.

Directions:

Whisk together the Coconut Flour, Baking Soda, Sea Salt, Mace and Gelatin in a mixing  bowl. In another medium microwave safe bowl, add the coconut butter, maple syrup, olive oil, vanilla and rum. Warm the liquid mixture in the microwave for 30 seconds, then with a hand held electric mixer, beat until smooth and creamy. If the coconut butter isn’t softened enough, microwave another 30 seconds. Add the liquid mixture to the dry and beat with your electric mixture until you get a soft crumb consistency. This next step will activate the gelatin and make a natural egg replacement. Place the coconut milk in a microwave safe glass measure. Microwave to a boil, but be careful not to boil it over. This is different depending on the power of your microwave, but about one minute to one minute thirty seconds. You can also do this on your stove top. Now with your mixer running, pour in the coconut milk, beating as you go until the milk is all incorporated, and you have a nice dough. With a tablespoon scoop, scoop the cookie dough onto your parchment lined cookie sheet. Press a thumbprint into the center of each cookie, and bake for 9 to 10 minutes until just turning golden brown on the edges. Remove from the oven. Melt 16 teaspoons of Coconut Butter in the microwave, and with a teaspoon, pour the coconut butter one teaspoon each into the indentations of the cookies while they are still warm. Sprinkle with a little additional mace or nutmeg. Cool completely.

Makes 16 cookies

 

Holiday Eggnog Cookies - Nut and Egg Free

 

 

Chocolate Chip Cranberry Orange Biscotti


Biscotti is my all time favorite cookie! They just go so well with coffee. I like to munch on biscotti when I play cards with friends. What’s your favorite card game? Mine is Euchre. I hope you still take time to play cards if you enjoy it! It seems harder to find the time anymore, but always leaves me feeling happy and connected. Here’s a great recipe for a cookie with holiday flavors, but you can enjoy it anytime of year.

Chocolate Chip Cranberry Orange Biscotti On a Plate with a Pug Mug - Grain Free

It is made grain free with coconut flour and has heart healthy olive oil in it.

Chocolate Chip Cranberry Orange Biscotti

Note: If you are eating strict SCD Low FodMap, substitute chopped pecans or walnuts for the chocolate chips.

Ingredients:

1/2 Cup of Coconut Flour, scooped and leveled

2 Eggs

1/4 Cup of Olive Oil

1/4 Cup of Honey

1/3 Cup of Enjoy Life Dark Chocolate Chips (here is the link for Amazon, but they are available at many grocery stores as well)

1/4 Cup of Apple Juice Sweetened Dried Cranberries (I use these)

Zest of one Organic Orange

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions: Preheat your oven to 350°F.

In a medium mixing bowl, add the eggs, honey, vanilla, orange zest and olive oil. Beat with a hand held mixer for one minute. Sift together the coconut flour, baking soda and salt, then add it to the wet mixture. Beat for two minutes until the batter begins to thicken. Then, fold in the cranberries and chocolate chips, distributing evenly.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Chocolate Chip Cranberry Orange Biscotti Dough

Chocolate Chip, Cranberry Orange Biscotti Dough Log

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Baked Biscotti Log

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Biscotti Ready For Second BakePlace the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Chocolate Chip, Cranberry Orange Biscotti Paleo

Store in an airtight container after cooling. Enjoy!

Chocolate Chip Cranberry Orange Biscotti - Grain Free and Paleo

 

 

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