Thursday Pamered Treats

Christmas Pampered Treats.....

Gingerbread Cookies

1 cup blanched Almond flour
1 cup Tapioca Starch 
 2 tsp Baking Soda
1/2 tsp Himalayan Pink Salt
2 tsp ground Ginger
1 tsp ground Cinnamon
1/2 tsp ground Allspice
1/2 cup  Organic Palm Oil Shortening, or unsalted grass-fed butter at room temperature
3/4 cup Maple Sugar(or coconut sugar)
1 tsp Pure Vanilla Extract
1 Tbsp Molasses
1 whole Egg, large

In a medium sized mixing bowl, whisk together the blanched almond flour, tapioca starch, baking soda, sea salt, ground ginger, ground cinnamon, and allspice.

In a large mixing bowl, or in a standing kitchen mixer, cream the shortening and maple sugar, until light and fluffy. Add the vanilla extract, and blend again until smooth.

Add the molasses and the egg to the sugar mixture, and blend again until nice and creamy.

Add the flour mixture to the sugar mixture, a little bit at a time, blending after each addition of flour, until you have a well combined cookie dough. The dough should firm enough that it can be rolled into small balls at this point.

Chill the dough for 30 minutes so that it can be even more easily rolled into small balls for baking.

Preheat the oven to bake at 350 degrees. and line a baking sheet with parchment paper.

Remove the chilled dough from the fridge, and roll into small balls (a little smaller than a walnut in its shell).

At this point you can roll the balls in a light coating of granulated organic cane sugar if desired. They are great without the added sugar as well.

Place the balls of dough onto your parchment lined baking sheet, spaced a couple inches apart. These cookies spread a lot, so give them room.

Bake the cookies at 350, on the middle rack, in the center of the oven, for 15 minutes.

Allow to cool, and enjoy!

 

 

Chocolate and Peppermint Macaroons

 

3 Tbsp Organic Coconut Butter, softened

3 Tbsp Organic Coconut Oil, softened

1/4 cup Carob Powder, or cocoa powder

1/4 cup Pure Maple Syrup, or honey

1/10 ml Peppermint Oil, (2 drops) or 1 tsp peppermint extract

2 cup Shredded Coconut

 

Place coconut butter, coconut oil, carob powder, maple syrup and peppermint in a bowl and stir to combine.
Add coconut and mix until incorporated.
Form 1 inch balls and place onto parchment lined cookie sheet
Set in fridge to chill, about 30 min
Store in refrigerator





References

 

http://www.primalpalate.com/paleo-blog/paleo-christmas-cookie-roundup/

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results