OMG…These really are the best Paleo Cookies EVER! Never thought I would taste a cookie that even came close to the ‘real deal’ again, thank you sooooo much for sharing this recipe! Followed it pretty closely, just didn’t have the extra 1/4 cup of chips, and made them smaller than you suggested, so reduced the bake time to about 9min. They came out PERFECT! Chewy, sweet, deliciousness!
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Alcohol is a no-no if you are strict paleo. Beer is made from grains, and liquor also contains traces of gluten. But, good news for cider-lovers: most hard ciders are gluten-free, so they are allowed. Check the label to be sure. Red wine is more accepted in the paleo community because it contains the antioxidant resveratrol, but sorry chardonnay lovers, white wine is technically not allowed.
Vanilla is the last ingredient in the cookies. (Yep, these almond cookies only have four ingredients. I know! Crazy, right?) You use a generous amount of vanilla extract! Two teaspoons. However, since the almond and maple bring such strong, lovely flavors to the table, the vanilla extract needs a little boost to get noticed. If you don’t love vanilla, reduce it to one teaspoon or omit completely. (If you omit, add two additional teaspoons of maple syrup to the recipe.)
Unless a package of beef jerky says it’s Paleo, it’s best to make it on your own, and this recipe will walk you through the process. She’s come up with the perfect blend of spices and the right method for how to get the meat just right. You won’t want to go back to store bought jerky once you make a batch of this. You get to do quality control, choosing lean cuts of sirloin to make it. Then add the spices and seasoning like garlic powder and onion powder. Red wine even makes an appearance, and you’ll be happily surprised at the finished product.
Amanda -I haven’t ever tried them with less baking soda, but you might be able to give it a try. Baking soda often helps cookies spread (baking powder often “puffs,” baking soda often “spreads”), so you’d probably have some spread differences. If they spread too much, you can head this off by adding an additional 1-2 Tbsp of flour to the batter. If they don’t spread, you might be able to use less flour to offset the problem. Again, I don’t know for sure since I haven’t tested them with less baking soda, but I’d love to know what you think if you give them a try. (I just know how expensive paleo baking ingredients are, so I’d hate for you to have to waste any!)
Yes I’m superstitious and so far I did the same thing to my body this time that I did last year. I never had issues training or running halfs so I’m seriously considering my reasons to marathon… I think if it were just me I’d run halfs. So that tells me I’m letting outside pressure get to me for no reason. I’d rather run forever then hang up my laces. Sorry rant over but I’m really happy to make these powerful discoveries:)
These turned out great! Usually my mom hates gluten free cookies I make but she approves of these lol. Also I deviated from the recipe a bit, added a little less baking soda and cut the almond butter with cashew butter thanks to winco allowing me to get small amounts of the nut butters without having to pay for the whole container. Thanks for the recipie! Oh and also added a smidgen of cinnamon – tastes like molasses cookies!!
I’ve been doing a lot of sweets lately and I think it needs to come to an end! My kids would rather I not stop though 🙂 And I agree that outside pressure often gets us to do things that aren’t good for us – a lot of times without realizing. It’s hard to step back and figure out what’s actually good for US on the inside. I struggle with that sort of thing often.
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