I’m always in the mood for a good cookie! I whipped these Confetti Paleo Cookies up a few weeks ago, when the kids and I were fighting off a nasty bug. It was great to be able to give them a comforting treat, that was full of protein, fiber, omega-3 and 6 fats, and other healthy nutrients.
I’ve learned in my research over the last couple years that it’s important to balance out your healthy fats. Most nuts are heavy in omega-6 fat, which can cause inflammation if you don’t balance it out with omega-3 fat. Using walnuts with the almond or cashew flour helps ensure a healthy balance between the two, because walnuts provide the 3’s, and almonds or cashews provide the 6’s. I prefer to use cashew flour, because it tastes better, and it has less fat than almond flour.
You’ll notice that I give you the option of using xylitol, instead of coconut sugar in this recipe. Xylitol is a low carb natural sweetener that bakes and tastes like sugar. It’s kind of expensive, but you don’t use a lot of it. It’s not Paleo, so use coconut sugar if you want to stick with the caveman stuff.
Before we get to the recipe for Confetti Paleo Cookies, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health!
Makes 30-35 Cookies
- 3/4 Cup Coconut Sugar (xylitol for diabetics, as discussed…it’s not Paleo)
- 2 Cups Cashew or Almond Flour (I prefer the cashew…find it at Trader Joe’s, or run some raw cashews through your food processor until they’re a fine flour)
- 1/3 Cup Coconut Flour ($2.99/lb at Trader Joe’s)
- 1 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Cup Walnuts (Chopped)
- 1 Cup Dairy Free Dark Chocolate Chips
- 1/2 Cup Dried Cranberries
- 1/2 Cup Flaked, Unsweetened Coconut
Preheat the oven to 350 degrees F. Stir together the dry ingredients in a medium bowl and set aside. Place all of the wet ingredients, except the melted coconut oil, in the bowl of your electric stand mixer, and run it on low/medium, until the eggs are well whisked. I usually use the paddle attachment with a bowl scraper on it for cookies. This is a great attachment if you don’t have it yet! It saves some time, because you don’t have to manually scrape the sides.
Add in the dry ingredients slowly, while the mixer is running on the lowest setting. Next drizzle in the coconut oil. I do it this way, because if you add the coconut oil to the cold, wet ingredients, it will harden and become difficult to incorporate.
Scoop the dough onto parchment lined cookies sheets in small amounts, because these cookies spread out a lot! Bake at 350 for 10-12 minutes.
Paleo cookies tend to be very crumbly, which can be frustrating, but I have a couple tips for you. First, let the cookies sit for 5 minutes on the cookie sheet, before gently removing them with a spatula to a wire rack. Second, if you let them sit on the wire rack for a couple hours (or even over night) the consistency becomes a lot easier to work with! Finally, don’t let the consistency bug you too much. For me it’s worth dealing with a little crumbliness to be able to enjoy a healthy cookie!