Cookies

Oatmeal Raisin Cookies (against all grain)

Ingredients:

• ¼ cup palm shortening, unsalted grassfed butter, or ghee (I used coconut butter)
• 1 large egg at room temperature
• ⅓ cup honey
• 1 teaspoon vanilla extract
• 4 teaspoons cinnamon
• ¾ teaspoons nutmeg
• 1 cup blanched almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 2 teaspoons finely ground flax seeds* (optional, I didn't use)
• ¾ cup finely shredded coconut (I think Let’s Do Organic reduced fat is best for texture)
• ½ cup raisins
  

Instructions:

1. Preheat the oven to 350°F.
2. Place the shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. Alternatively, use an electric hand mixer.
3. Add the honey and vanilla and mix for another minute, until creamy.
4. Place the cinnamon, nutmeg, flours, baking soda, salt, and flax seeds in a small bowl and stir to combine.
5. Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds.
6. Add the coconut and raisins, then mix again for a minute.
7. Using an ice cream scoop or a large spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper.
8. Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inchs in diameter.
9. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
10. Cool on a wire rack completely before eating. Store in an airtight container in the refrigerator for later use.

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Chocolate Coconut Scout Cookies (primal cravings)

Ingredients:
1 1/4 cup unsweetened coconut, shredded
1/3 cup coconut sugar
1/4 cup coconut oil melted
1 egg
1 teaspoon vanilla extract
1/4 cup chocolate chips

Directions

• preheat oven to 350. Line a baking sheet with a silicone pat or parchment paper
• Large bowl, whisk together coconut, coconut sugar, coconut oil, egg, and vanilla extract. Fold in chocolate chips 
• Place uniform circle drops onto baking sheet
• Bake until edges are golden brown, about 15 minutes

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Coconut Chocolate Chip Cookies (paleomg)

Ingredients:

• 4 large eggs
• ½ cup honey, raw
• ¼ cup coconut butter
• ¼ cup coconut oil, warmed
• 1 tsp vanilla
• ½ cup shredded unsweetened coconut
• ½ cup coconut flour, sifted
• 1 cup almond flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup dark chocolate chips (I used Enjoy Life—they are soy and dairy free! And flippin delicious)

Instructions:

1. Preheat oven to 375 degrees.
2. If you are making coconut butter my way, follow the link and make your coconut butter before you walk through the rest of the step.
3. In a medium bowl add the eggs, honey, coconut butter (break up the butter with a whisk or fork, if needed), oil and vanilla. Whisk until thoroughly combined.
4. Add shredded coconut, coconut flour, almond flour, baking soda and salt. Mix together until everything is combined and stir in chocolate chips.
5. Use a spoon to drop little dollops onto a parchment lined cookie sheet and bake for 15 to 20 minutes. I like mine a little darker on the bottoms so check at 15 minutes. Let them rest on the cookie sheet before removing to cool completely.

Don't even use coconut butter - too lazy, turns out fine. Doubled the batch and made 21 cookies 

Cook for 15 minutes, leave so that they're a little squishy in the middle :)

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Almond Butter Chocolate Chip Cookies

Ingredients:

• 1 cup sunflower seed butter (or nut butter)
• ⅓ cup raw honey
• 1 egg, whisked
• 1 vanilla bean stem, slit lengthwise, little baby beans removed with the edge of your knife
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ½-1 cup Enjoy Life Mega Chocolate Chunks (or dark chocolate chips)

Instructions:

1. Preheat oven to 350 degrees.
2. Place all ingredients in a large bowl and mix well.
3. Line a baking sheet with parchment paper.
4. Use an ice cream scoop to scoop out a dollop of cookie mix and pour onto baking sheet. Space out so cookies do not form together when they bake (like mine did).
5. Bake for 18-20 minutes, be careful not to overcook these.
6. Let cool. Then eat up!
7. My mix made 7 large cookies, but you could make them smaller! 

I always double or triple the batch and make my cookies medium-large, but they spread a lot while baking.