Tag Archives: cookies

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)

Paleo Chestnut Chocolate Chip Cookies

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Merry almost Christmas! This is my last recipe before Christmas so I decided I need to fit in one more recipe of everyone’s favorite dessert: chocolate chip cookies!

About 2 weeks ago, I asked on my Instagram what you like to do with chestnuts (’tis the season!), besides just roasting them and eating them. I got several responses which were all great, and one of my friends mentioned that you can use them as flour by grinding them up after roasting them. What a great idea! That’s exactly what I did with my chestnuts to make them into these chocolate chip cookies.

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

I loved the texture of these cookies, and you honestly can’t really taste the chestnuts. They taste like good ol’ chocolate chip cookies, which no one hates at all. I actually sent these to my dad for Christmas all the way to South Korea, and they held together with no broken pieces! 

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

If you are looking for last minute crowd-pleasing recipe for the holidays, I hope you make these because they are absolutely delicious! I think it’s the perfect treat for Santa Claus and if he doesn’t finish it, you can nibble on them while you open those presents he brought. Hope you have a wonderful holiday, filled with cozy and relaxing times with your loved ones!

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Chestnut Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: About 18 cookies
Ingredients
  • 1 cup roasted and peeled chestnuts
  • ¼ cup coconut flour
  • 6 tbsp coconut sugar
  • ½ tsp baking soda
  • 6 tbsp coconut oil, melted and cooled
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 oz 75% (or higher) dark chocolate bar, roughly chopped
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place roasted chestnuts in a food processor, and grind until crumbly and fine.
  3. In a large bowl, combine ground chestnuts, coconut flour, coconut sugar, and baking soda.
  4. In a separate bowl, whisk together coconut oil, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix well.
  5. Fold in chopped chocolate.
  6. Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly.
  7. Bake for 10-12 minutes, until slightly golden brown.
  8. Cool completely before serving.

Paleo Gluten Free Chestnut Chocolate Chip Cookies

Paleo Ginger Snaps

paleo ginger snapsOkay, FINE. I’ll accept it. Summer’s basically over and we gotta start getting ready for Fall. While I’m not happy about it, if I have to face defeat, I want to do it with a tasty treat. I used to love ginger snaps growing up (and still do!), and I gravitate toward ginger flavored anything. There’s something addicting about that the spicy flavor, especially when mixed with something sweet.

After learning about how beneficial ginger is for digestion and boosting immunity, I incorporate it whenever I can daily but the most fun way is through yummy cookies like these Paleo ginger snaps!

paleo ginger snaps

paleo ginger snaps

paleo ginger snapsI’m a firm believer that the best tasting ginger snaps are the ones that use freshly grated ginger instead of ground ginger powder. The dried stuff just doesn’t give that wonderful spicy kick that I love so much. You can adjust the amount of ginger in the recipe if you don’t like the cookies too spicy, or just replace it with ground ginger if you don’t have the same love for the real stuff like me. Either way, these Paleo ginger snaps are a tasty treat to welcome the new Fall season with! 

paleo ginger snaps

paleo ginger snaps

paleo ginger snaps
Paleo Ginger Snaps
 
Prep time
Cook time
Total time
 
Serves: 14-16 cookies
Ingredients
  • 2 cups blanched almond flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 2 tbsp molasses
  • 2 tbsp coconut oil, melted
  • 2 tbsp freshly grated ginger
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together almond flour, baking powder, sea salt, and cinnamon.
  4. Pour in molasses, coconut oil, ginger, maple syrup, and vanilla extract and mix until a dough forms.
  5. Use a rounded tablespoon-sized scoop to drop the dough on the parchment paper approximately 1-2 inches apart, gently flattening the dough with a fork to make criss-cross marks on the top.
  6. Bake the cookies on the middle rack for 15-20 minutes (longer makes crispier cookies), rotating the pan half way through cooking.
  7. Cool the cookies for 3 minutes before transferring to a wire rack to cool completely.
  8. Store in an airtight container for up to a week.

Paleo Gluten Free Ginger Snaps