Paleo Almond Flour Kitchen Sink Cookies
Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum!
Kitchen sink cookies how to
They are SO easy and taste amazing.
All I did was modify my popular egg-free paleo cookie recipe and loaded it up with “everything, but the kitchen sink” and YUM… we have a winner!
The texture is on point and you’re gonna wanna grab seconds before they’re gone.
These healthy almond flour cookies are made with only three tablespoons sweetener, because the almond flour adds a light sweetness, it’s just right.
The outside is crisp and the inside is soft and gooey.
I’m a sucker for a perfect chocolate chip cookie, but you know what I love even more?
I love all the nuts and seeds, fruits and berries, chocolate and goodies- that’s how I love my cookies.
The more the merrier is my motto when making cookies.
And the thicker and chewier, the better when it comes to cookies… but then again, that’s just me. 🙂
Also, these fall walks amongst the autumn leaves and popping colors have been giving me liiife.
Just wow.
Why is fall so beautiful?
I seriously can’t get enough of all my brilliant orange and yellow tree fronds. 🙂
And in the end, I decided to keep the kitchen sink theme and throw on some more toppings with this glaze, because why not?
You can make it by melting coconut butter and maple syrup together. Yum.
I forgot to snap any pictures on my camera, so you get some fancy iphone pics instead.
Don’t they look like pretty fall scones?
Ingredients
Cookie Base
- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Stir Ins
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
Instructions
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a bowl combine all ingredients for cookie base and stir with a spatula until really well combined and the dough sticks together. Then stir in any desired ad ins.
- Use an ice-cream scoop and make 10 cookies. Place on a baking tray lined with parchment paper and bake on 350F for 12-15 minutes until golden.
Nutrition
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Will these hold together without gelatin? Any possible substitutions?
Hi Marie, I think they will, you can always add 1-2 tablespoons flax or chia seed if it’s a concern.
do these freeze well and if so for how long? My local grocery stores don’t have coconut butter, is there a substitute? Thanks for the recipe, they look amazing.
Hi Theresa, these will freeze just fine, I have done it. 🙂 This recipe doesn’t call for coconut butter- did you mean almond butter?
Hello, I’ve just made these cookies and I’m wondering if the gelatin is meant to be used dry or dissolved? Is it 1tablespoon of dry, sprinkled in, or 1tablespoon of liquid gelatin i.e. diluted as per the packet instructions? They’ve turned out well, but I added a tablespoon of water to help the mixture come together, so I wondered regarding the gelatin? Thanks!
Hi Victoria, I use dry gelatin sprinkled in this recipe.
Is there a way to do this without almond flour? I’d say cassava but it’s out of stock right now and all I have currently is coconut flour. Also, do you need the gelatin?
Hi Suz, you could probably sub the almond flour for hazelnut flour (best sub for almond) or oat flour.
Hi there,
I follow your recipe, but used Xantham gum instead of gelatine, 1/2 tbsp instead of 1tbsp…. but the end result was left dry, not enough consistency to make a ball. What would be the problem?
Hi Lyne, the gelatin really creates a sticky consistency that helps these cookies hold together. The best sub for gelatin is probably an egg in this case.