Does anyone else crave cookies and soups come fall?
I know I can’t be the only one. Sometimes I just want soups and stews and stroganoff…and cookies…you know, for snacks for the kids.
I think that the food is one of my (many) favorite things about fall. When it’s muggy and hot, soup definitely does not sound appealing. Neither does anything that requires the use of an oven, or even a crockpot.
I want grilled food, salads, and things that aren’t heavy.
But in the fall? I get this urge to bake cookies, make pies, and cook stews on the stove (because why not?!).
I am guessing I’m not alone, because when I went to drop off some goodies at school for the teachers, there were quite a few plates laden with cookie bars and muffins.
Baking is back Y’all!
At least it’s back in my house. The first thing I made was a healthier alternative to frosted sugar cookies. these almond cookies with frosting.
The kids demolished them (well, the ones they could reach), so I’ll call that a win, and we’ll definitely be making these on the regular this fall (they’re great unfrosted, too-and make a killer sweet for school lunches). Plus try out my Delicious Paleo Pumpkin Waffles, perfect way to kickstart the day.
Paleo Almond Cookies with Frosting
Ingredients For Paleo Almond Cookies
- 1 cup almond meal
- ½ cup organic unsweetened shredded coconut
- 1 large egg
- ½ teaspoon 100% pure vanilla extract
- 1/8 cup finely milled coconut flour
- 1 teaspoon baking powder
- 2 tablespoons local honey
- 1 tablespoon avocado oil
- 2 tablespoons almond milk (plain, either from the store or homemade)
For the frosting:
- 4 tablespoons creamy, natural SunButter
- 2 teaspoons organic raw cacao powder
- 2 tablespoons Michigan maple syrup
Directions For Paleo Almond Cookies
Preheat your oven to 350 degrees, and gather your ingredients.
In a large bowl, combine the almond meal, coconut, coconut flour, and baking powder.
Stir to combine, then add your egg, local honey, avocado oil, and the vanilla.
Gently stir the ingredients together, until just combined. The mixture should look sticky and clumpy.
Add your almond milk and mix until the batter is sticky.
It will look a bit of a mess, but that’s okay. You’re on the right track.
Line a baking sheet or jelly roll pan
Using a spoon or cookie scoop
Grease your hands with coconut or avocado oil, and press each ball down into a cookie shape.
These cookies won’t expand as they cook, so make sure that you flatten them enough for your liking. Thicker cookies will take longer to cook.
Gently press your thumb into the center of each cookie to make room for the frosting after they’re baked.
Bake your cookies in the oven for 8 minutes, then rotate the pan and bake for another 6 minutes.
Remove the cookies from your oven and allow them to cool for 5 minutes before transferring them to a wire rack to finish cooling.
While your cookies are cooling off, mix up your frosting.
You can either use a spoon to apply dollops of frosting to each cookie, or you can add about 1.5 more teaspoons of maple syrup to the frosting and pipe it onto your cookies.
Store your cookies in the fridge until you’re ready to enjoy them. Pull them out about 10 minutes before you want to dive in.
Paleo Almond Cookies with Frosting
Ingredients
- 1 cup almond meal
- ½ cup organic unsweetened shredded coconut
- 1 large egg
- ½ teaspoon 100% pure vanilla extract
- 1/8 cup finely milled coconut flour
- 1 teaspoon baking powder
- 2 tablespoons local honey
- 1 tablespoon avocado oil
- 2 tablespoons almond milk plain, either from the store or homemade
For the frosting:
- 4 tablespoons creamy natural SunButter
- 2 teaspoons organic raw cacao powder
- 2 tablespoons Michigan maple syrup
Instructions
- Preheat your oven to 350 degrees, and gather your ingredients.
- In a large bowl, combine the almond meal, coconut, coconut flour, and baking powder.
- Stir to combine, then add your egg, local honey, avocado oil, and the vanilla.
- Gently stir the ingredients together, until just combined. The mixture should look sticky and clumpy.
- Add your almond milk and mix until the batter is sticky.
- It will look a bit of a mess, but that's okay. You're on the right track.
- Line a baking sheet or jelly roll pan with parchment paper.
- Using a spoon or cookie scoop, portion out about a tablespoon of dough, and roll it into balls.
- Grease your hands with coconut or avocado oil, and press each ball down into a cookie shape.
- These cookies won't expand as they cook, so make sure that you flatten them enough for your liking. Thicker cookies will take longer to cook.
- Gently press your thumb into the center of each cookie to make room for the frosting after they're baked.
- Bake your cookies in the oven for 8 minutes, then rotate the pan and bake for another 6 minutes.
- Remove the cookies from your oven and allow them to cool for 5 minutes before transferring them to a wire rack to finish cooling.
- While your cookies are cooling off, mix up your frosting.
- You can either use a spoon to apply dollops of frosting to each cookie, or you can add about 1.5 more teaspoons of maple syrup to the frosting and pipe it onto your cookies.
- Store your cookies in the fridge until you're ready to enjoy them. Pull them out about 10 minutes before you want to dive in.
f you are sending these in your kiddo’s lunch, I highly recommend you make them into paleo Oreos by pressing two cookies together with the frosting in between, then freezing them. They’ll thaw by lunchtime and not be a crumbled mess.
