So, you’re trying to do a paleo Christmas? Good for you! Paleo doesn’t have to mean party pooper. In fact, paleo can come with a lot of decadence, perfect for the Christmas cheer.
There is actually no more appropriate time to try paleo. The word paleo itself means ancient, and what better way to honor our ancestors than to eat like theirs.
Yes, paleo focuses a lot on high protein like meat, but today we’re looking at the treats, not the meats. But doesn’t paleo also rule out dairy for the most part? Also true. You’d think that would be limiting when it comes to tasty Christmas snacks, not so.
Whether it’s your first paleo Christmas, or you’ve been doing this for a while, these recipes are not to be missed.
Here are five classics I bet you didn’t know you could be enjoying Paleo this Christmas!
Paleo Gingerbread Cookies
- 5 cups blanched almond flour (take note: not almond meal)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- ½ cup grapeseed oil/palm shortening
- ½ cup agave nectar/honey
- 1 tablespoon vanilla extract
- ½ cup yacon syrup
- 2 large eggs
- 1 teaspoon lemon zest
- Put your dry ingredients in a large bowl; almond flour, cinnamon, ginger powder, cloves, salt, and baking soda.
- In a small bowl, mix your wet ingredients; grapeseed oil, agave, vanilla, yacon, eggs, and lemon zest.
- Combine the wet and dry until you have your dough, then chill the dough in the freezer for 1-2 hours.
- Place dough between two pieces of baking paper so that it does stick. Roll into half an inch thick.
- Cut cookies to your liking and decorate with fruit and nuts.
- Put them in the oven at 350 degrees for 12-15 minutes.
Paleo Thin Mints
Makes: 18 cookies
- 1 cup blanched almond flour (not almond meal)
- 1 teaspoon coconut flour
- 2 tablespoons cacao powder
- ⅛ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 tablespoons palm shortening
- ¼ cup honey
- 1 teaspoon peppermint extract
- 6 ounces chocolate chips
- ½ teaspoon peppermint extract
- Throw your almond flour, coconut flour, cocoa, baking soda and salt into the food processor.
- As you pulse the food processor, add in shortening, honey and peppermint extract until your mixture starts to look like dough.
- Take your dough, roll it between two pieces of baking paper to ⅛ inch think.
- Freeze the dough for 15 minutes.
- Grab your 2inch cookie cutter and cut your circles.
- Transfer onto your baking sheet lined tray.
- Bake at 350 degrees F for 4-5 minutes.
- Melt your chocolate and peppermint into a small pan over a very gentle heat.
- Use a dipping tool like tongs to lower the cookies into the chocolate.
- Then place them back on the lined tray and freeze for one hour.
Makes: 20 cookies
- 2 cups blanched almond flour (not almond meal)
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ cup palm shortening
- 2 tablespoons honey
- ½ cup coconut sugar for dipping
- 1 tablespoon ground cinnamon for dipping
- Combine your almond flour, salt, baking soda, and cinnamon in a food processor.
- Pulse in shortening and honey.
- Roll your mixture into balls using one tablespoon of dough per ball
- Take a single ball and dip it in a small bowl of water
- Coat the wet ball in coconut sugar and cinnamon by rolling it
- Place ball on a parchment-paper-lined baking sheet
- Flatten the ball with the palm of your hand or a fork
- Repeat until you’ve done the whole mixture
- Bake at 350°F for 7-9 minutes
Paleo Maple Shortbread
- 3/4 cup coconut flour, sifted
- 6 tablespoons coconut oil or ghee, room temperature
- 1⁄4 cup maple syrup
- 1 teaspoon pure vanilla extract (my addition)
- pinch sea salt
- Put all the ingredients in a standing mixer, or even a hand mixer.
- Blend for 1 minute on medium high
- Roll out the dough and cut it into 16 pieces, making whatever design you like
- Place it in the freezer for 30 minutes
- While they’re hardening, preheat oven to 200 degrees F
- After 30 minutes of freezing, place the bars in the oven for 45-50 minutes.
Paleo Chocolate Pistachio Biscotti
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon celtic sea salt
- 1/2 cup pure maple syrup
- 1/2 cup unsalted pistachios
- 1/2 cup dark chocolate chips
- Start by preheating the oven to 350 degrees F.
- Throw almond flour, coconut flour, cocoa powder, baking soda and salt to your food processor and hit pulse until combined.
- Add the maple syrup and hit pulse until your dough forms.
- Once the dough has formed you can remove it and work in pistachios and chocolate chips with a spoon or your hands.
- Form the dough into one log on a baking sheet lined with either parchment paper.
- Bake for 15 minutes then allow to cool.
- Cut the dough into 1/2 inch slices – diagonally- with a sharp knife.
- Place the slices on their sides on a baking sheet and cook for 15 minutes at 350 degrees F.
Surprise! Now you have some delicious treats that aren’t only Santa-friendly, but paleo-friendly too!