Tag Archives: cinnamon

AIP Cinnamon Sugar Cookies

These AIP and paleo cinnamon sugar cookies are so chewy and delicious, you’ll want to make a double batch!

AIP Cinnamon Sugar Cookies

Mmmmm… sugar cookies. You really can’t go wrong with them. It’s always a crowd favorite!

It’s the first week of quiet after our wedding, now that all the events are over and my parents left to go back to South Korea this past weekend. The past month has been crazy and wonderful at the same time and my parents have contributed so much energy and effort into the wedding events, not to mention traveling an insane amount, that I thanked them by doing what I do best: cooking dinner and baking them treats.

Since my mom has rheumatoid arthritis, and it’s difficult to stick to the autoimmune protocol in Korea, she always requests that I make a dessert for her that she can bring back home and enjoy. And this time, I decided to make a big batch of this AIP cinnamon sugar cookies!

AIP Paleo Cinnamon Sugar Cookies

You can make these without the coconut butter frosting, but it seriously makes such a difference with that moist layer. Plus, it adds a touch of sweetness without added sugar that I love.

AIP Paleo Cinnamon Sugar Cookies

I truly enjoy creating these recipes for my mom, because it allows me to help others out there who are also on restrictive diets. Just because you can’t have certain foods, doesn’t mean you shouldn’t indulge in sweet treats from time to time. You just gotta get a bit more creative in the kitchen!

I hope you enjoy these AIP cinnamon sugar cookies as much as my parents did!

AIP Paleo Cinnamon Sugar CookiesAIP Paleo Cinnamon Sugar Cookies

AIP Cinnamon Sugar Cookies
 
Prep time
Cook time
Total time
 
Serves: 20-24 cookies
Ingredients
  • ¾ cup coconut flour
  • ¾ cup tapioca starch
  • 2 tbsp cinnamon, plus more for garnish
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 tbsp grass-fed gelatin
  • 1 tbsp room temperature water
  • 2 tbsp hot water
  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • ¼ cup coconut butter, for frosting
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, stir together coconut flour, tapioca starch, cinnamon, sea salt, and baking soda.
  4. In a separate bowl, whisk together gelatin and room-temperature water. Add hot water and whisk until the gelatin is dissolved.
  5. Add maple syrup, coconut oil, and vanilla extract to the gelatin mixture and whisk together.
  6. Slowly add wet ingredients to the dry ingredients, while stirring with a fork.
  7. Mix until combined and moldable.
  8. Using rounded tablespoons, drop the cookie dough on the parchment paper. It might seem sticky, but it'll be easier to work once they are dropped.
  9. Wet your hands slightly and roll the dropped dough into balls and flatten them.
  10. Bake for 10-15 minutes until the edges are golden, but the cookies are still soft.
  11. Let cool for 15 minutes. The cookies will harden as they cool.
  12. Warm up coconut butter in the microwave or stovetop until slightly melted, but still thick and creamy. Spoon gently over cookies, and sprinkle with cinnamon. Let cool completely before serving.The coconut butter will solidify once cooled.

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Cinnamon Sugar Cookies (AIP, Paleo, Gluten Free)

Cinnamon Ginger Molasses No-Churn Paleo Ice Cream

paleo ice creamIt’s starting feel like summer around here, which I absolutely love. This consistently hot weather has been putting me in a great mood and I can feel my stress levels drop. If you didn’t guess already, I’m one of those peeps who always prefers scorching hot weather over freezing cold. It’s one of the main reasons I moved to California. As much as I still love NYC, the brutal winters were unbearable (I know, I’m such a wuss).

And when the weather starts getting hot, I start craving cold foods like salads, fruits, and ICE CREAM. I wasn’t really into ice cream for a while because I wasn’t able to eat it after finding out about my dairy sensitivity, so I sort of forgot how delicious it is for the past 4-5 years (You’ll be amazed at the things you’ll forget the taste of that you think you “can’t live without” once you give them up for a while). It’s only recently when I started finding some amazing coconut milk ice cream on the market that I started falling in love again.

paleo ice cream

paleo ice cream

paleo ice cream

One thing about good quality dairy-free ice cream without additives and thickeners is that they are ridiculously expensive. As delicious as they are, I’m not about to drop $8 for a pint of ice cream. I’ll make it at home, thankyouverymuch.

I was actually nervous about how this recipe would turn out because I don’t own an ice cream maker. I try not to buy too many kitchen gadgets if I can help it, because we might be moving at the end of the year so I’m trying to keep things minimal around here. So my blender came to the rescue, and it turned out surprisingly creamy which I’m super psyched about.

paleo ice cream

paleo ice cream

I used molasses to sweeten this ice cream because blackstrap molasses is chock full of nutrients and minerals. It’s also on the lower end of the glycemic index than other sweeteners, which means it it won’t spike up your blood sugar as much. Of course, if you do have blood sugar issues, I advise you to keep it regulated and use caution when consuming anything sweet. After deciding on using blackstrap molasses, I had to add in some ginger and cinnamon because that’s one of my favorite combos! Feel free to customize this recipe and replace the add-ins to flavor it to your liking. It’s healthier and better tasting than the store-bought kind!

paleo ice cream

5.0 from 1 reviews
Cinnamon Ginger Molasses No-Churn Ice Cream (Dairy-Free, Paleo)
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 16-oz cans full-fat coconut milk
  • ½ cup blackstrap molasses
  • ½ cup coconut butter
  • 2 tbsp ground cinnamon
  • 1 2-inch ginger root
  • ¼ tsp sea salt
Instructions
  1. Place all ingredients in a blender, and blend until smooth.
  2. Remove the blender jar from the base and put the entire thing in the freezer.
  3. Leave it in the freezer for 4 hours, taking it out every hour to pulse several times and scrape down the sides with a metal spoon.
  4. At the end of 4 hours, pulse one last time then pour into a freezer safe container.
  5. Freeze for at least 90 minutes before serving.
  6. Serve with your favorite fruits or toppings. I love using cacao nibs for that extra crunch!

Paleo Dairy Free Vegan Cinnamon Ginger Molasses Ice Cream

Paleo Horchata

paleo horchataHappy Cinco de Mayo! I love any good excuse to feast on Mexican food, my favorite cuisine, and that’s what this day is for me. Back in college, it also meant getting copiously wasted on shots of tequila and endless amount of margaritas. These days, it’s mostly about the food… but that doesn’t mean I can’t enjoy a little bit of a spiked cocktail now and then, right?

I first tried horchata when I used to live in New York City. My friends and I went to a Mexican restaurant and I saw it for the first time on the menu, and decided to try it out. This was before I found out about my dairy sensitivity, and while I truly joined how creamy and sweet it was (it was like a delicious, cinnamon-y milkshake!), my stomach did not at all later that night. Needless to say, I haven’t tried it again since.

paleo horchata

paleo horchata

paleo horchataWell, I thought it was time to introduce horchata back into my life without the dairy part. Because 1) it’s Cinco de Mayo and 2) I think a rum-spiked creamy cocktail that won’t make me sick is a good thing to add to my life. Them’s the facts. This paleo horchata feels so decadent but it’s made with all clean, healthy ingredients, and sweetened with a touch of honey. You can even make it for the entire family and add the alcohol at the end for the adults. I highly encourage you make this and enjoy it with a side of tacos, guacamole, and sombreros!

paleo horchata

Paleo Horchata
 
Prep time
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • 1 cup raw cashews
  • 2 cinnamon sticks
  • 4 cups filtered water
  • 2 tbsp raw honey, melted
  • ½ tsp vanilla extract
  • Ice
  • Ground cinnamon, for garnish
  • ½ cup rum (optional)
Instructions
  1. Soak cashews and cinnamon sticks in 4 cups of water for at least 3 hours at room temperature.
  2. Place the mixture in a high-powered blender and blend for several minutes until smooth.
  3. Strain through a cheesecloth into a pitcher.
  4. Stir in honey and vanilla extract. Add rum if using, then chill in the refrigerator.
  5. Serve over ice, garnished with ground cinnamon, if using.

Paleo Dairy Free Vegan Horchata