Paleo Chocolate Roll-Out Cookies

I grew up making chocolate roll-out cookies, with my mom. My siblings and I would each get a piece of dough that we could roll-out on our own. My favorite part was getting to choose what ever shape of cookie cutters I wanted.

I wanted to be able to still enjoy that tradition. The first time I made these, I gave one to my younger brother. He said they tasted similar to the ones we grew up on, only that they were not as sweet, which is how I prefer them to be.

Paleo Chocolate Roll-out Cookies

Makes 30-40 cookies, depending on there size.

Cookie Ingredients

1 + 3/4 Cup almond flour
1 Tablespoon coconut flour
1/2 Cup cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

1 egg

1/4 Cup maple syrup

Frosting Ingredients

1/3 C. Coconut Oil

1/2 C. Cocoa Powder

1/3 C. maple Syrup

1/4 tsp. Salt

Cookie Instructions

Preheat oven to 350' F, and grease a cookie sheet with coconut oil.

Add first five ingredients in a bowl and stir. Add remaining ingredients, mix until combined.

Place dough in a zip-lock bag and Chill in the freezer for 15-20 minutes.

Roll out between 2 pieces of wax or parchment paper about a 1/4 inch thick. Lightly flouring the dough with almond flour will help the dough not stick.

Cut into the desired shape, and place on your greased pan, reuse your off cuts by rolling it out again.

When your pan is full, bake them in preheated oven for 5-8 minutes, depending on the size of the cookies, bake them shorter or longer. They are done when the whole cookie is no longer shiny. Also when you touch them they should be soft but set.

Frosting Instructions

Melt the coconut oil in a microwave safe bowl until just melted. Add the cocoa and salt and stir till combined. Add the maple syrup and mix till combined.

Place in the fridge for 30-45 minutes or until it is set. With an electric mixer or by hand whisk until it is smooth. You can whip this as much as you like, I like it to be more like fudge, but feel free to whip it more!

Frost cooled cookies and serve!

Enjoy!

Comments

Grain free and Paleo Crepes

Crepes are something that we make for breakfast on every birthday. I couldn't go without crepes, because they are a family tradition. I created this recipe to be similar to the crepes I used to eat. They taste SO good! They are so easy to make, just blend all the ingredients together and your done! Grain free and Paleo Crepes Makes 12-14 crepes Ingredients 6 Eggs 1 C. Dairy Free Milk (I use either coconut or almond) 2 Tablespoons melted Coconut Oil 3 1/2 Tablespoons Coconut Flour 1/2 + 1 Tablespoon Almond Flour 2 Tablespoons Arrowroot Starch 3/4 teaspoon Salt Instructions Blend all ingredients in a blender until smooth. Preheat grill, or pan on medium-low heat. Grease your grill or pan with coconut oil. Pour 1/4 to 1/3 C. of batter on your grill or pan. You will know when they are ready to flip when the top is no longer shiny. Once flipped they don't take very long to cook. I use a pancake spatula to flip these. Serve

Paleo & Vegan Avocado Key Lime Pie

I love this light simple key lime pie! It is so creamy and smooth and tastes so fresh, and doesn't make you feel heavy after eating it. You may worry that it will taste like avocados... I can honestly tell you that it does not. When you put avocados with something, like lime juice, all you can taste is the lime. But you get the creamy and smooth texture of the avocado that makes it so good! Paleo & Vegan Avocado Key Lime Pie Ingredients Crust Layer 1/2 C. Almonds(any other nut will work) 1/2 C. Walnuts( any other nut will work) 1 C. Unsweetened Shredded Coconut 8 Medjool Dates, pits removed 1 Tbsp. melted Coconut Oil 1/4 tsp. salt 1-2 tsp. lime zest Avocado layer 3 Avocado's 1/2 C. melted Coconut Oil 1/4-1/3 C. Maple Syrup 1/2-3/4 C. Lime Juice* pinch of Salt Instructions Crust layer In a food processor combine all crust ingredients, and pulse until the dates and nuts are chopped and combined. Press into a pi

Moist Grain Free & Paleo Carrot Cake

I have been wanting to make carrot cake for a LONG time. It is one of my favorites! I created this recipe to have a moist and fluffy cake. It turned out so delicious! I had an idea for creating "cream cheese" frosting with no dairy, I was getting so eager to try it out. I thought that a carrot cake was the perfect cake to go with it. It is so creamy and very similar to the "real" cream cheese frosting I used to make. I will be posting the recipe for it soon! Moist Grain Free & Paleo Carrot Cake Makes a double layer 6in round cake Ingredients 1 1/4 C. Almond flour 2 Tbsp. Coconut flour 3/4 tsp. Baking Soda 1/2 tsp. Salt 3/4 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ginger 4 eggs 1/4 C. melted coconut oil 3/4 C. finely shredded carrots (about 2-3 large carrots) 1 Tbsp. Apple cider Vinegar 1/4 to 1/3 C. Maple Syrup Instructions Preheat oven to 350' F. Line the bottom of 2 6"inch round c

Koryn's New Kitchen

Search This Blog