Spiced Almond Butter Cookies (Paleo) and Mint Cream (Primal)

Spiced Almond Butter Cookies

I talk to my grandma almost every day.  Every day she tells me everything she’s had to eat for the last five days.  There’s a lot of overlap…obviously.  No matter how I explain it, she just doesn’t understand the whole paleo thing.  She’s into the “I eat whatever I want, whenever I want, and I do fine” thing.  I’ve just decided that explaining anything to her about our dietary guidelines is a lost cause, and I’ve just started telling her that I have a mild allergy to the avoided food groups.

Anyway, she has this recipe that she tells me about at least three times a week: flourless peanut butter cookies.  They sound really good…however two of the people in my house actually are allergic to peanuts (like the real kind of allergic…not the kind I tell to Grandma LOL).  I decided to try them out with almond butter, coconut sugar, and a bit of nutmeg.  They actually taste closer to a really mild ginger cookie, but they remain super soft, even once cooled.  The whipped cream can be made with or without the peppermint; however, just a bit of extract really solidifies that “holiday” flavor.

Spiced Almond Butter Cookies (Paleo)

1 C almond butter (I use the no-stir kind)

1/2 – 1 C coconut sugar (start with 1/2 C and work your way up if necessary)

1 egg

1 tsp baking soda

1/4 tsp (slightly heaping) ground nutmeg

1/2 tsp vanilla

 

1.- Preheat oven to 350.  Line baking sheet with parchment paper.

2.- In large bowl, mix all ingredients with mixer (remember to start with 1/2 C coconut sugar and work your way up if needed).  Roll batter into small balls and lay out on parchment lined sheet.  Press each dough balls with the tines of a fork to slightly flatten and leave a striped impression in the dough.  Bake for 10-12 minutes.  Cookies will be very soft when the come out of the oven–they will set up in 10 minutes or so.

 

Mint Cream (Primal)

2 C heavy whipping cream

1 Tbsp maple syrup

2-3 drops of peppermint extract (do not overuse–peppermint extract is incredibly strong)

1.- Pour heavy cream in large bowl.  With whisk attachment on a hand mixer (or a stand mixer), whip cream until soft peaks form.

2.- Add maple syrup and extract if using.  Mix another minute or two (until the cream reaches desired consistency).  Serve on top of cookies.

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