Gingerbread Cookies (Low Carb, Paleo,Sugar-Free )

Gingerbread Cookies (Low Carb, Paleo,Sugar-Free )

 

Ingredients
2 cups Almond flour
1 tbsp Cinnamon
1 1/2 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Nutmeg
1/2 tsp Gluten-free baking powder
1/4 cup Erythritol
1/4 cup Butter (softened)
1 large Egg
1 tsp Vanilla extract

 

Instructions
1. In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
2. In a large bowl, use a hand mixer to beat the butter and erythritol for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.
3. Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
4. Preheat the to 175 C /350 degrees F. Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).
5. Place the ball of dough between two large pieces of parchment paper. Roll out to 6mm  or 1/4″ thickness. Use a cookie cutter to cut out cookie shapes and transfer them to the parchment paper. (Transferring can be tricky because the dough is very soft. You can use a thin turner or flat spatula to help transfer each one.) When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.
6. Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling.

Read more at www.wholesomeyum.com

Chocolate Chip Cookies (paleo, grain free, gluten free, refined sugar free)

Chocolate Chip Cookies (paleo, grain free, gluten free, refined sugar free)

Chocolate-chip-cookies

Prep time: 10 mins
Cook time: 15 mins
Serves: 18-20

Ingredients
1 cup almond flour
1 cup walnut (or pecans) whole or halves
½ teaspoon baking soda
1 teaspoon vanilla extract
1 egg
½ cup ghee softened or melted coconut oil
½ teaspoon liquid stevia
100gr dark chocolate (70 percent or higher) or 100gr unsweetened baking chocolate mixed with powdered stevia(If you want to do the baking chocolate sweetened with stevia then simply melt it in the microwave at 10 second intervals mixing in between intervals until completely melted, then add 3-4 packets of stevia while mixing, once thoroughly incorporated pour it into a square container about the size of the chocolate bar or two small containers and refrigerate until hard, once hard use them as explained)

Instructions
Preheat the oven to 180C/350F degrees and line a medium baking sheet with parchment paper.
In a medium bowl add almond flour and baking soda and incorporate with a dry fork.
Place pecans in a food processor and pulse until you get a very fine flour or begin to get a nut butter and place to the side. (You want the consistency as smooth and fine as you can get it without making it into a complete nut butter)
Chop dark chocolate or your makeshift stevia sweetened dark chocolate into bits about the size of chocolate chips and place them in a mesh strainer and shake them around to remove all of the chocolate “dust” left from chopping them. (the removal of the chocolate dust is optional it just leaves you with a cleaner looking cookie)
In your bowl of mixed almond flour and baking soda add the finely ground pecans and chopped chocolate.
In a small bowl add egg, vanilla extract, liquid stevia and your choice of ghee or melted coconut oil.
Pour wet ingredients into dry and mix until thoroughly incorporated and well combined.
Spoon cookie dough evenly as drops a little over a tablespoon in size onto parchment lined baking sheet
Place in preheated oven for 10-15 minutes or until they are slightly firm to the touch or begin to brown around the edges.
Once finished carefully place on a wire rack and let cool for at least 10 minutes. (if you can wait that long)

Read more at slimpalate.com

Brownie bites (plaeo, grain free, gluten free)

Brownie bites (plaeo, grain free, gluten free)

brownie

Prep time: 10 mins
Cook time: 15 mins
Serves: 24-30

Ingredients

Dry ingredients:
1 cup almond flour
½ cup cocoa powder
¼ teaspoon baking soda
pinch of salt
Wet ingredients:
½ cup coconut oil melted plus a little non melted for greasing
½ teaspoon liquid stevia plus ⅓ cup water ( or ½ cup honey)
3 eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 180C/350F degrees and grease mini muffin pan with coconut oil.
In a medium bowl add all dry ingredients and combine.
In a small bowl beat eggs then add melted coconut oil and the rest of the wet ingredients and mix until combines.
Pour wet ingredients into dry and thoroughly incorporate.
Spoon in mixture into greased mini muffin pans and place in the oven for 15 minutes or until tops have risen and a toothpick inserted comes out clean.
Once done let cool in pan for about 5-10 minutes.
They should come out clean enough for you to gently twist them and pop them out, but if not take a knife and carefully guide it around the edge and pop them out onto a cooling rack to finish cooling.
Notes
This is amazing with my Raw Cacao and Roasted Hazelnut Butter drizzled or spread on top of one of these. Seriously amazing. These also store very well in the fridge and freezer. They don’t last very long outside though, only about 2 or 3 days so we suggest refrigerating half of them and freezing the other half.

Read more at slimpalate.com