Chocolate (Bone Broth) Protein Cookies (paleo, GF, DF)

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I am not a huge fan of people using powdered food in substitute for meals.  It’s just not the same as real food.  I am a fan of homemade bone broth and using it regularly, especially for those with certain health concerns.  When bone broth protein hit the market, I didn’t spend much time addressing it because it’s powdered food.  However, as my life became a little more hectic, and I was struggling to cook as often as I used to, I decided I would try it.  I NEVER recommend anything for anyone without trying it first, which has it’s pros and cons I must say.  I tried the bone broth protein in all flavors (some are sweet and some taste like bone broth), I tried them in standard liquid, smoothies, etc.  Then I decided I was going to try and bake with it.  Bone Broth Chocolate Protein cookies at your service.
Chocolate Protein Cookies
Ingredients:
1 scoop chocolate bone broth protein
2 cups almond flour
1/4 cup grassfed butter
1 tsp vanilla
4 tbsp pure maple syrup
pinch of salt
Directions:
Preheat oven to 350F.  Mix all the ingredients together until dough forms and roll into small balls, flattening with your hand.  Bake for 10-15 minutes.

 

PB&C Chip Cookies

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If you are a peanut butter fan, then you need to get excited!  I often substitute sunbutter products for peanut butter since peanuts are a legume; however, sometimes people I love really like things with peanut butter.  When I saw a healthy option for peanut butter chips, I knew I had to make a cookie to combine chocolate chips and peanut butter chips!  I left it at that, but these would probably be really great with some nuts, too.  Macadamia nuts, pecans, walnuts.  The possibilities are endless. If you want a sunbutter/chocolate chip cookie recipe, click here.
PB&C Chip Cookies
Ingredients:
2 cups almond flour
1/4 cup grassfed butter or coconut oil, melted
3 TBSP pure maple syrup
2 tsp vanilla (recipe for homemade here)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup peanut butter chips
1/4 cup chocolate chips
Directions:
Preheat oven to 350F.  Mix all the ingredients together and fold in PB and C chips.  Drop balls of dough onto a baking sheet and press down slightly.  Bake for 10-15 minutes or until slightly golden.

Matcha Green Tea Almond Cookies

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My favorite color is green, so I love the idea of themed food for St. Patty’s Day.  This is especially true when I think about all the amazing foods that are beautifully green.  However, many green foods don’t fit into the treat category.  One day I was shopping at Trader Joe’s and ran across these matcha powder sticks.  I had never had that before so figured it was worth a try.  The first time, I added one to my green smoothie and couldn’t taste a difference.  So, the second time I decided I would have the matcha tea by itself.  It made me gag.  I eat a lot of earthy things, but this one I couldn’t even finish.
I then decided that it hides itself well in other things and has such an amazing color that it would be perfect to make a green cookie for St. Patrick’s!  I took one of my favorite cookie recipes from the blog and added matcha powder to it.  I personally don’t taste the matcha tea, so if you want to, then I would suggest omitting the almond extract and it may shine through a bit more.  However, if you really just want an awesome cookie that is green, then you could probably add the powder to just about any recipe and turn it green! Nature’s food coloring done right. ;)
Matcha Green Tea Almond Cookies
Ingredients:
2 cups almond flour
1 cup tapioca flour
1/2 cup coconut sugar
1/2 cup grassfed butter, softened
1 tsp vanilla
1 tsp almond extract
2-3 packets of matcha powder which may be a tsp or 2?
love
Directions:
Preheat oven to 300F.  Bake for 5 minute and press down with fork, then bake for another 12-15 minutes.

PB and Macadamia Nut Cookies (gluten free, dairy free)

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I recently had a friend that had to have surgery for an athletic injury, and I felt so bad for him that I said “I feel like I should make you dessert or something.  What do you like?  He said “Cookies, peanut butter macadamia nut are my favorite.”
Well, I don’t normally eat peanut butter because it is a legume.  It also tends to have mold considerations.  However, when someone says peanut butter, they expect peanut butter. There are substitutes that come close, but nothing tastes EXACTLY like peanut butter.  So, if you don’t eat peanut butter, you could easily substitute sunbutter or any nut butter instead.
This recipe is one I used to make all the time when I was getting my doctorate, and what I loved about it was it was simple, the texture is moist, and it’s quick. Since I used a natural peanut butter (and if you sub nuttbutter), I refrigerated the dough for an hour before baking just to make sure they wouldn’t spread too much, but if you’re impatient, go ahead and live on the edge.
PB and Macadamia Nut Cookies
Ingredients:
1 cup natural peanut butter, oil stirred in
1 egg
3/4 cup coconut sugar
1 tsp vanilla
1/2 tsp salt
1/4 cup macadamia nuts, chopped
Directions:
Preheat oven to 350F. Mix all the ingredients together until a dough forms.  If it seems really wet and sticky, place in the fridge for an hour before baking.  Once cold, scoop little balls onto the baking sheet (golf balls or so).  Bake for 6 minutes, then press the dough down with a fork and bake for another 2-4 minutes.  I like mine moist and doughy, so I say bake less.  If you want it more dry and crumby, bake more.

Cinnamon Cookies

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I’m obsessed with my almond cookies that have lemon in them.  I don’t know why, but I think they are just the perfect balance between brightness, salty, and sweet!  I used the base of that cookie recipe to make a fall spice version!  This cinnamon cookie is exactly what it sounds like: cinnamon-y, slightly sweet, and the perfect cookie texture.  This would be an absolutely amazing cookie to have with coffee, tea, or some good ole dandy blend!  It’s almost fall, start embracing fall spices!

Cinnamon Cookies

Ingredients:

  • 1 3/4 cup almond flour
  • 1 cup arrowroot
  • 1/2 cup coconut sugar
  • 1/4 tsp salt
  • 3 tsp cinnamon
  • 2 tsp vanilla
  • 1/2 cup grassfed butter or coconut oil, melted

Directions:

Preheat oven to 300F.  Whisk together all your dry ingredients.  Melt your butter and mix in all the vanilla.  Add to the dry ingredients and mix around until a dough forms.  Using your hands, make golf ball sized dough balls and place on a lined cookie sheet.  Bake for 5 minutes and then take them out and use a fork to press them down gently.  Place back in the oven to bake for another 15 minutes.

Ginger Curry Cookies

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Have I lost my mind?!  Quite possibly.  The other day, I made chicken with garam masala and thought to myself: “This is savory but it has a lot of the traditional warming spices we use in baking. I wonder what it would taste like in a cookie?”  After that, I had to try it.  Since Garam Masala is more smoky and earthy in flavor, I wanted to pair it with something that had a little bit of brightness and sweetness.  Candied ginger was the perfect pairing for the garam masala!

This is not a cookie to eat when you want a sweet treat.  This is not a cookie to make when you need some for a party.  This is not a cookie that is for the faint of heart!

This is, however, a cookie that would be great for those that love curry and ethnic cuisine.  This is a cookie that is perfect for people that see interesting flavor profiles as enjoyment.  This is a cookie that will take you out of your chocolate chip cookie rut.

Ginger Curry Cookies

Ingredients:

  • 2 cups almond flour
  • 1/4 cup melted butter
  • 4 TBSP honey
  • 1 tsp garam masala
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup chopped candied ginger

Directions:

Preheat oven to 350F.  Mix all the ingredients together and bake on a lined baking sheet for 8-10 minutes.

Browned Butter Chocolate Chip Cookies

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I have a standard chocolate chip cookie recipe that I use as my go-to, but every once in awhile, you gotta kick it up a notch.  I have had an obsession with this chocolate bar that is made with grassfed browned butter.  When I get obsessed with a flavor profile, I tend to use it a lot in my own baking and cooking.  That’s how these were born! Browned butter gives these cookies a toffee-like flavor.  This is a crispy cookie because it has no egg or leavening agents.  So, it kind of reminds me of a perfect coffee accompaniment.  Toffee like, crispy cookie….makes you wanna go “mmmm.”  Just dated myself…oh well.

Browned Butter Chocolate Chip Cookies

Ingredients:

  • 2 cups almond flour
  • 1 cup arrowroot powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/3 cup pure maple syrup
  • 1/4 cup browned grassfed butter
  • 1/4 cup dark chocolate chips

Directions:

Preheat oven to 350F.

In a saucepan on the stove, heat over medium heat and put the butter in.  Break the butter up in the pan into smaller chunks for even melting.  As it begins to heat up, the milk solids will separate and it will begin to foam slightly.  Keep swirling the pan or stirring.  Keep a close eye.  As soon as the butter begins to turn to an amber color, take it off the heat.

Mix the almond flour, arrowroot, and salt together in a bowl.

Pour the browned butter into the dry ingredients.  Add the maple syrup and vanilla.  Mix together until a ball of dough forms. Fold in the chocolate chips.  On a lined cookie sheet, put TBSP drops of dough on the sheet and press down slightly.  These do not spread, so make sure you flatten them some. Bake for about 15 minutes or until the cookie just begins to brown on the edges.

 

Lemon Thumbprint Cookies

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Not a fan of chocolate?  Have no fear, these lemon thumbprint cookies are just the right sub!  I like lemon dessert, but you could easily make them blueberry, strawberry, raspberry, etc! You can just use preserves if you would like to bypass the step of making your own!  You could also go more traditional with a sweeter filling that is frosting-like.  Possibilities are endless! I used my lemon curd recipe for the middle.  The cookie is like a sugar cookie meets shortbread. Not too sweet, holds together nicely, but isn’t overwhelming in flavor so it makes a good carrier for the flavor in the thumbprint.

Thumbprint Cookie

Ingredients:

  • 2 cups almond flour
  • 1 cup arrowroot powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup melted grassfed butter

Preheat oven to 350F.

Combine the dry ingredients. Then add the wet ingredients until you get a ball of dough.  Form them into spall golf balls and flatten them a bit.  Use your thumb to put an indent in the center.  Place just enough filling to fill the center!  Bake for 20 minutes.  Let cool before eating. ;)

Paleo Ginger Molasses Cookies

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If you don’t like molasses, turn away!  I love the smoky, spicy, sweetness of this cookie, and I think that flavor profile goes perfect with the time of year.  This is an easy recipe despite all the spices.  You can easily use a pumpkin pie spice if you have one on hand, and that will have all the spices premixed for you. ;)

Paleo Ginger Molasses Cookies

Ingredients:

  • 2 1/2 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup grassfed butter (or coconut oil)
  • 1/4-1/2 cup organic unsulfered molasses (depends on how much you like molasses)
  • 1/2 cup pure maple syrup
  • 1/2 tsp grated fresh ginger
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp real salt
  • 1/2 tsp cloves
  • 1/4 tsp cardamon
  • 1/2 tsp baking soda
  • chopped crystallized ginger for topping (the only ingredients should be sugar and ginger)

Instructions:

Preheat the oven to 350 degrees F.

Sift the almond flour, tapioca flour, baking soda, and dry spices together in a large bowl.

Pour wet ingredients into dry ingredients and stir until well combined.

Place the bowl of dough into the fridge while you place parchment paper on your baking sheets and chop up your crystallized ginger.

When ready, use a tablespoon to portion out the dough, roll it between your palms, press it onto the cooking sheet.  Sprinkle the ginger onto the top of each.

Bake for 10 minutes or until the cookies start to set!