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 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.