Here are some of the recipes from the Women of CFBN Cookie Exchange. If your recipe isn’t on here or is wrong, blame it on the host Nicole Lind and please send your recipe or updated recipe to firstname.lastname@example.org and we will get it up here in a timely manner.
Pumpkin Spice Cookies By: Amanda Barnard
2 cups blanched almond flour
1/2 cup pure pumpkin puree
1/2 cup coconut oil
1/2 cup yacon syrup, or maple syrup
1 tablespoon vanilla extract
1/2 tsp salt, kosher or sea salt
1/2 tsp baking soda
1 tablespoon pumpkin spice blend
Unsweetened shredded coconut (optional)
Preheat oven to 350.
Blend all ingredients in a large mixing bowl with a hand mixer.
On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size)
Bake for 30-35 minutes.
Let cool and serve.
Peanut butter Balls By: Nicole Scharton
1 1/2 cup coconut
3/4 cup almond butter (crunchy kind)
3 TBS organic butter
1lb 70% cocoa chips
Stir together coconut, almond butter and butter until well mixed
Place mixture into fridge for 20-30 min
Shape mixture into 1 inch balls placing them on a baking sheet covered with wax paper
Melt the chocolate
Drop balls one at a time in melted chocolate
Place covered balls on wax paper, and place back into fridge until ready to serve
Paleo Candy Bars By: Lisa Burns
3-Tbsp coconut oil 2-Tbsp almond butter
1/4 cup carob powder or cocoa (optional)
1/2 cups ground nuts (almonds, hazelnuts)
3/4 cups dried shredded coconut
1 Tbsp or more to taste honey
Start by melting the honey, almond butter and oil in a saucepan over medium heat on the stove
Add carob and nuts and coconut
Form into a square by dumping into a small baking sheet and refrigerate or freeze until hard
Cut and eat
Paleo Fudge Babies by: Jenni Hively
8 oz Dates, pitted
4 oz Walnuts Chopped (I used Almonds)
1 tsp Pure Vanilla Extract/or peppermint extract
4 tbsp Cocoa Powder (unsweetened) Coconut
Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.
Roll into little balls, squares, balls, etc. (Use plastic wrap if you need to.)
Roll in coconut
Paleo Gingerbread Cookies By: Nicole Lind
Ingredients: (Makes 12 Cookies)
1/2 Cup Medjool Dates (you can sub a portion of this with Prunes to reduce GI – tip courtesy of Sio)
1 1/2 Cup Almond Flour or Finely Ground Almonds
1/4 Cup of Macadamia Nut Butter – you could use ground macadamia nuts, but the butter makes it chewier
1 1/2 Tbsp Coconut Oil
4 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 Tbsp Lemon Zest
1 tsp Pure Vanilla Extract
1/8 Cup Agave Syrup (I don’t normally use this stuff because it has a high GI, but it adds the right amount of sweetness)
Preheat oven to 350
Remove pits from the dates and send them through the food processor until they form a paste
Mix all ingredients together in a bowl (you can use a mixer if you have one) – make sure dates are evenly distributed
Using a Tablespoon, scoop the dough onto your cookie sheet to form cookies. I tried to use a Gingerbread Man shape, but the dough was too gooey to maintain the form.
Bake for ~10 minutes or until cooked. Remove and cool.
Coconut Chocolate Chip Cookies by: Angie Charlton
1/2 cup butter melted
3/4 cup sucanat or brown sugar
1/2 tsp vanilla
1/8 tsp salt
1 1/2 cups grated or flaked coconut
3/4 cup semisweet chocolate chips
1 cup sifted coconut flour
Mix together butter, sugar, eggs, vanilla & salt. Stir in coconut, chocolate chips & coconut flour. Drop batter in spoon size mounds 1 inch apart on greased cookie sheet. Bake at 375 degrees for 14-15 minutes. Makes 2 dozen.