Just because paleo diets keep you mainly on meats, veggies, fruits and nuts, doesn’t mean there’s no way you can make paleo-versions of your favorite modern foods! Here are some delicious paleo-friendly cookie recipes!
The Paleo Diet & Cookies
The paleo diet is based on foods that were presumably eaten by humans in the Paleolithic era- meaning that you stick to meats, veggies, fruits, nuts and little to no milk products or grains (such as bread, pasta and cereals.)
This pretty much restricts most modern-day foods, so does that mean you can’t have paleo-friendly cookies, cakes and ice creams? Absolutely not.
The ingredients you may have questions about in those things are: the milk,the sugar, the flour and the butter. Fortunately, you can find paleo-friendly versions of these ingredients in stores, and you can use them to make these delicious paleo-cookies.
For flour, you can find grain-free versions, such as coconut, or almond flour. Coconut sugars are an excellent healthy replacement for granulated sugar. For butter, you can find nut-based butter, such as almond butter. You can also stick to coconut or almond milk.
Some Paleo-Friendly Cookies
For chewy chocolate chip cookies, use almond butter. It will blend more smoothly with nut-based flours. Most paleo cookies end up with an uncomfortable gunky texture. Thankfully, this blend gets rid of that. One extra tip is to use coconut sugar and coconut oil to help pronounce the almonds’ flavor.
You can also have a paleo-friendly Blondie cookie! Unfortunately peanuts are not paleo-friendly, making peanut butter off limits. But the closest substitute to it is almond butter. You can try cashew butter too, but almonds blend better with the cookie’s chocolate chips.
Since fall is coming up, you must create pumpkin flavored cookies. One good tip is to add some cinnamon and pumpkin spice in the mix. Almond butter is the most subtle-tasting butter you can add to keep the pumpkin flavor the star of the show.
There is also a way to make your very own grain-free snickerdoodles. The trick is to have both almond and coconut flours, and use coconut oil and coconut sugar.