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A Paleo Sugar Cookie!

February 13, 2017

 

 

Traditional sugar cookies are made with refined sugar, white flour, butter and egg and vanilla.  They are covered with royal icing and melt in your mouth BUT pretty much mess with your blood sugar and instantly and if you're sensitive to any of those ingredients, autoimmune system flareups.  So for this Valentine's Day, I have a treat for you!  My Valentine Cookies are AIP-approved, paleo, gluten-free, dairy-free, nut-free, soy-free but FULL of taste.  They too melt in your mouth in a slightly crumby, vanilla-y sweet cookie. When you dip the edge in melted carob topped with crushed freeze-dried raspberry, they are absolutely magical.

 

For a delectable treat to celebrate the day of love, track down this ingredients and get baking.  It's a wonderful way to treat yourself and your family while still staying healthy!

 

These ingredients are a must; I cannot vouch for them any other way.  These ingredients are worth having on hand if you're on an Autoimmune Protocol or if you have issues from grains or pseudo-grains (which manifests in things like skin issues and rashes, sleep issues, digestive issues, weight gain and sluggishness.)  A protocol of avoiding all grains including oats, quinoa, and rice, is key to healing the gut and restoring balance in your body.  Luckily "flours" that aren't really flours like coconut flour, banana flour and arrowroot are all digestive system and gut-friendly.

 

Whip out your heart-shaped cookie cutters and rolling pin and get ready to be amazed!

 

 

AIP Sugar Cookies

Yields 1-1/2 dozen

 

Ingredients:

1/2 cup organic coconut flour

1/4 cup arrowroot flour

1/4 tsp sea salt

1/2 cup mashed Japanese sweet potato (white flesh)

5 tbsp coconut oil, melted

3 to 4 tbsp maple syrup or raw honey

1-1/2 tsp pure vanilla extract

 

Topping:

Melted coconut oil (about 2 tbsp)

Toasted Carob  (about 3 tsp)

Freeze-dried raspberries

 

Directions:

1.  Line a cookie sheet with a silicone baking mat (reusable and easy and least likely to get too brown on bottom of the cookies) or parchment paper and preheat oven to 350F.

2.  In a small bowl, whisk dry ingredients and set aside.

3.  Cook and mash sweet potato, and add melted oil, maple and vanilla.

4.  In a mixer, beat the wet to the dry for 40-50 seconds.  Roll dough into a ball.

5.  Between wax paper, roll out dough, and cut into hearts with the cookie cutter. Roll scraps together and keep cutting out shapes.

6.  Spread out on cookie sheets and bake for 8-10 minutes depending on thickness until edges are golden.  Let cool on cookie sheet for 10 minutes, and transfer to wire rack.

7.  Melt extra coconut oil and whisk toasted carob powder into oil, then spread on cookies and sprinkle crushed freeze-dried raspberry on top.

 

 

 

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