Paleo Everyday Cookies
Cookies. That you can reasonably eat EVERYDAY. Just try and tell me that doesn’t make you happy. Try it. I dare you.
Ingredients
- 1 peeled Banana
- 1 peeled and sliced Apple
- 1/2 cup Almond Butter
- 3 Tbsp Palm Shortening
- 1 tsp Vanilla Extract
- 1 1/2 cups Blanched Almond Flour
- 1 tsp Baking Soda
- 1/2 tsp Celtic Sea Salt
- Parchment Paper (This is optional. You can also grease a cookie sheet)
Directions
- Preheat oven to 350 degrees F.
- Puree the Banana and Apple in a food processor.
- Add the almond butter, shortening and vanilla extract to the processor.
- In a separate bowl mix the Blanched Almond Flour, Baking Soda, and Celtic Sea Salt.
- Combine the dry and wet ingredients in the food processor.
- Mix until combined.
- Tbsp size balls on the parchment paper (which is on top of a cookie sheet).
- Bake for 8 to 16 minutes.
- EAT!
These grain-free, dairy-free, sugar-free, and dairy-free cookies are awesome. This recipe comes from The Paleo Parents’ new beautiful cookbook: Eat Like A Dinosaur. You should check it out. It’s fantastic, has a TON of pictures and is quickly becoming one of my go-to cookbooks. I also made the Caramel Icing from this cookbook, and then smeared it all over the cookies. It was BANGIN’. Check it out here!
This was a really fun shoot and I got a lot of great material out of it. Here are the links to all the outtakes that didn’t make it into this episode:
Connecting Some Dots - In which I sort through some childhood digestive history and realize some important things.
What’s the absolute, Best Way To Peel A Banana? – Please, let me demonstrate. 
Nostalgia in the form of Hoho’s, Snowballs & Peeps – Catie and I miss the foods we used to eat that would definitely make us feel sick if we ate them now.
Childhood Brainwashing (To Eat Healthy) - The messages that we learn in childhood are incredibly powerful. They sink in and they sink in deep.
Please share this episode RIGHT NOW!
Also, Check the virtual support group over at Gluten-Free Easily to get more into the community with Shirley (GFE) and Stacy and Matt (Paleo Parents).
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About the Author (Author Profile)
Lillian makes other people's allergy friendly (grain-free, gluten-free, dairy-free, cane sugar-free, & soy-free (at the very least)) recipes for the very first time on camera.Subscribe
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Comments (15)
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Sites That Link to this Post
- Top Paleo Cookbooks | December 22, 2012
I LOVE your videos! Here’s a hint for making those cookies pretty using a fork. Wet the fork before you press it into the dough and it won’t stick. Thanks for sharing this recipe. Definitely going to give it a try.
Thanks so much Anne! And what a great tip.. I’ll do that next time. Thanks!
Palm shortening? Never heard of it. Is that something only sold at a HF store?
I’ve never used almond flour before, but ever since tasting your bread at BHF, I decided I must learn how to use since it’s gf & tastes amazing. These cookies are going on my to-make soon, list!
I get my palm shortening from http://www.tropicaltraditions.com I bet you can get it other places too though.
Food processors are my answer to power tools. They’re just so fun to play with, and then you get to bake something and eat it. Total win.
Kate, you and I are of the same mind.
Those sound delicious. I just might try making them when I get a food processor!
Your joke about loving easy so hard made me laugh.
Mmmm, these look yummy. I’ll be subbing coconut oil for the palm shortening because of reasons. Thinking about making these tonight! (And adding chocolate chips? Possibly!)
Unbelieveable! I bought this cookbook for my daughter, but decided to peruse it myself until I get a chance to give it to her. The recipe for these cookies jumped out at me as a serious possibility for cheat-free treatage while my husband and I are on a strict Paleo 30-day challenge. Then I stumbled upon your site through a mention on icookfree.com, and here you are, showing me the ropes!
Very cool! Now I’ll have a great treat to offer my little grandson when he comes over, and I’ll also be able to feed my very grand husband, too. Love food. Food love.
I love your show!!!
Dana,
Thank you so much! I’m so incredibly glad that I could help. I too, love food, and food love.
Lillian
Do you think you could use butter or coconut oil instead of palm shortening ( thinking of a backup in caase I can’t find palm)?
I haven’t tried it myself since I’m allergic to dairy, but I would guess that butter would work. Just so you know, palm shortening is just shortening without additives. So, if you aren’t allergic to soy or whatever else they put into standard shortening, then you should be able to get some and use that as well. Enjoy the frosting!
Do you think the batter would keep well if it were made in advanced and put in the freezer or fridge for later use?
I don’t see any reason why not. Just don’t keep it frozen for too long (freezer burn).