The Perfect Paleo Spice Cookies

Think eggnog, cinnamon rolls, and spice heaven, and you're halfway there to

the flavor of these guys!

This recipe is one of that was born because I was bored in the kitchen one day,

and was really craving allll the spices--nutmeg, cinnamon, allspice, ginger, and

cloves, etc! Then these perfectly sweet, soft, and chewy cookies were born!

A serving suggestion that tastes AMAZING is to scoop your favorite dairy-free

and sugarless coconut milk ice cream in between these babies! Too delish!

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The Perfect Paleo Spice Cookies

- Yields 12-16 cookies -

INGREDIENTS:

• 1 1/2 cups blanched almond flour

• 1/2 cup tapioca flour

• 2 Tbsp coconut flour

• 1/4 tsp pink salt

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cream of tartar

• 1 tsp nutmeg

• a pinch of both ground allspice and ground cloves

• 2 pasture-raised eggs

• 1/2 cup grass-fed butter, softened

• 1/2 cup coconut sugar

• 2 Tbsp raw honey, or pure maple syrup

• 2 tsp vanilla extract

SPICE MIXTURE:

• About 1/8 cup more of coconut sugar

• 1/2 tsp pumpkin pie spice

• 1 tsp nutmeg

• a pinch of both ground allspice and ground cloves

INSTRUCTIONS:

1. In a large bowl, with an electric hand mixer, cream butter and coconut sugar together until fluffy and lighter in color, about 1-2 minutes.

2. Once fluffy, beat in maple syrup until combined. Then add in eggs, one at a time, and beat well. Lastly, add in vanilla, and beat to combine.

3. In a separate bowl, whisk together your dry ingredients. Once mixed, sift your dry ingredients into your larger bowl of wet, and mix (on low speed at first!) until a dough forms.

4. Chill dough in fridge for a few hours. (Overnight is best!)

5. Once dough is chilled and stiff, preheat oven to 350°F, and line a baking sheet with parchment paper or a rubber baking mat.

6. Take heaping tablespoon pieces of dough, roll them in to a ball, and generously roll/coat in the sugar-spice mixture, and place onto your mat. Then, press them down to flatten just a bit, and bake in your oven for 13 minutes.

7. Once done, sprinkle with a bit more of the spice mixture, and let them cool for a few minutes on the pan. Transfer to a cooling rack to finish cooling. Enjoy!

Recipe created by me.

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