Liam's Cookies:
Gluten Free, Refined Sugar Free and Dairy Free
Ingredients:
3 1/2 c. almond flour
1/2 c. coconut oil or Grape Seed oil if you don't like the coconut flavor
1/2 c. agave nectar
2 large eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1 1/2 c. Dark Chocolate Chips or Vegan chocolate chips from organic and fair trade
*Peanut Butter is not Paleo, but sometimes my kiddos miss peanut butter cookies. Occasionally I will add 1/4 cup Organic all natural Peanut butter.
*Peanut Butter is not Paleo, but sometimes my kiddos miss peanut butter cookies. Occasionally I will add 1/4 cup Organic all natural Peanut butter.
Instructions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use a Silpat non-stick silicon baking liner found either online or bed bath beyond.
Combine the dry ingredients in a bowl. In a medium sized mixing bowl, beat the eggs, agave, and vanilla extract with a mixer. I use my kitchen aide instead of a hand mixer and it works great.
Pour dry ingredients into wet ingredients and beat with mixer until combined. Add the melted coconut oil or grape seed oil which ever you prefer into the batter. Be careful the oil tends to fly out until it combines with the batter. Add chocolate chips then scoop a ball of dough and drop cookie dough onto cookie sheet. Sometimes I make mickey mouse shapes or snowman. Be creative the kids will love it.
Bake for 8 minutes and let cool on cookie sheet to let cook a tad longer.
Store in a plastic air tight container if not eaten in one sitting or store in the freezer. These are super good frozen. This recipe came from Everyday Paleo. I tweaked it just a bit to my kiddos liking :)
