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    Trefoil

    Trefoil

    Paleo|GF|PeanutFree

    Ingredients

    Ingredients:

    • ¼ cup almond flour
    • 2 tablespoons coconut flour
    • 1 tablespoon arrowroot flour
    •  teaspoon baking soda
    • 1 ½ tablespoons nondairy milk
    • 1 tablespoon coconut oil melted
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla extract

    Instructions

    Instructions:

    • Preheat oven to 350℉.
    • In a small bowl, whisk together all dry ingredients.
    • Add rest of ingredients and mix together with rubber spatula. A thick dough will form.
    • Roll into an 8” cylinder and place in freezer for 15 minutes.
    • Cut the log into disks about ¼” thickness, then transfer the disks to a parchment lined cookie pan, At this point you can press a shape into the top(optional).
    • Bake for 10 minutes and let cool completely.
    • Store in an airtight container at room temperature for up to 5 days or in the freezer for up to a month. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!

    Notes

    Level: Easy

    “NUTTER BUTTERS”

    “NUTTER BUTTERS”

    Paleo|GF|PeanutFree

    Ingredients

    Cookie Ingredients:

    • ½ cup almond butter
    • ½ cup coconut sugar
    • 1 egg can sub with 1 flax egg
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ cup cassava flour

    Filling:

    • ½ cup almond butter

    Instructions

    Instructions

    • Preheat oven to 350℉.
    • Beat together almond butter and coconut sugar in a stand mixer with paddle attachment or hand mixer with beaters.
    • Once fluffy and light in color, stop mixing. Scrape down sides and add egg.
    • Beat again until egg is combined, then add rest of dry ingredients.
    • Once a thick dough ball is formed, scoop onto a large piece of parchment paper and press into a rectangle shape.
    • Place another large piece of parchment paper over that, and with a rolling pin, roll into a thin sheet, about ¼” thick (if you notice the dough is too sticky, sprinkle some extra cassava flour where you feel is needed.)
    • Punch out large circles or ovals.
    • Transfer to parchment lined sheet, and pinch in centers of each so it makes a peanut like shape. Score lines vertically and horizontally to make the “grid” pattern.
    • Bake for 15-20 minutes. Let cool completely.
    • Spread 1-2 teaspoons of almond butter on the bottom of one cookie and sandwich another cookie on top of that. Repeat until all cookies are used up. Enjoy!

    Notes

    Level: Easy

    TRIPLE CHOCOLATE STUFFED COOKIES

    TRIPLE CHOCOLATE STUFFED COOKIES

    Paleo|GF|PeanutFree

    Ingredients

    Double Chocolate Cookie Ingredients:

    • 1 cup cashew butter
    • 1/2 cup coconut sugar
    • 2 egg
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 cup cocoa powder
    • 3/4 cup coconut flour
    • 1/4 cup dark chocolate chips

    Chocolate Ganache Filling:

    • ¼ cup non dairy milk
    • ½ cup dark chocolate chips or chopped chocolate

    Instructions

    For the Ganache Filling:

    • Place chips in small shallow bowl. Set aside.
    • In small saucepan, heat non dairy milk on med-high until it just starts to boil.
    • Take off heat and pour over chocolate chips.
    • Let it sit for 10 seconds before whisking together.
    • Once a thick ganache forms, place in freezer for about 30 minutes to stiffen completely.
    • While freezing, start cookie dough.

    For the Cookie Dough:

    • Mix together cashew butter and coconut sugar in large bowl with a rubber spatula(you can also do this in a stand mixer).
    • Once combined, add eggs and let mix, then add rest of ingredients.

    Assembly:

    • Preheat oven to 350℉.
    • Scoop hardened chocolate ganache into 1” balls and set aside.
    • Take a large rounded mound of cookie dough(about 2½” in size), and with your hands, push thumb into the center to make a shape similar to a bowl, press the ball of ganache into the center of cookie dough, close up and re-roll into a round ball.
    • Repeat until all cookie dough is used up.
    • Bake for 10 minutes, then let cool for at least 10 minutes before enjoying!

    Notes

    Level: Medium
    Substitutions: Cashew butter->any creamy nut butter Coconut sugar-> any granulated sweetener Eggs-> flax eggs 3/4 cup coconut flour-> 1 3/4 cups almond flour

    Chocolate Chunk Cookies

    Chocolate Chunk Cookies

    GF

    Ingredients⁣

    1 stick butter⁣
    3/4 cup maple sugar⁣
    1 egg⁣
    1 tsp vanilla⁣
    3/4 tsp sea salt⁣
    1 tsp baking soda⁣
    1 tsp baking powder⁣
    3/4 cup cassava flour⁣
    1 cup chopped Signature Dark Primal Chocolate⁣
    1 cup roughly chopped walnuts(or any nut)(optional)⁣

    Directions

    In stand mixer, beat together the butter and sugar until light and fluffy.⁣
    Scrape down sides and add egg, vanilla and salt.⁣
    In separate bowl, mix together dry ingredients.⁣
    Fold in chopped chocolate and nuts.⁣
    Scoop onto baking sheet and bake at 400 degrees for 12 minutes.⁣
    Enjoy!

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