Paleo Edible Cookie Dough

I am all about treats. I know there’s things I shouldn’t be eating, but with the ability to modify recipes to Paleo, I feel that I can indulge in some tasty goodness that doesn’t just claim to be “guilt-free,” it is guilt-free.

My latest effort is edible cookie dough. I’ve been seeing it stores and reading recipes online, and I’ve wanted to try it, but I’ve only run across it when I’m actually on plan rather than taking a trip off the wagon. The recipe I used comes from someone called Natalie Jill, and she shared this recipe on The Doctors. Here is my adaptation.

  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 Tablespoon honey
  • 5 Tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1/4 cup dark chocolate chips (Nestle has 67 percent dark chocolate)
  • sea salt to taste
  1. Combine almond flour, tapioca starch, honey, vanilla and butter in a blender and blend until smooth. If it seems a little dry, try adding a tablespoon of liquid. I put a little black coffee into my chocolate chip cookie dough.
  2. Stir in chocolate chips and sea salt and spoon into dessert dishes.
  3. Refrigerate one hour.
  4. Enjoy.

The beauty of this recipe is that the dough can be anything you want. Chocolate chocolate chip? Stir in a little unsweetened cocoa. Snickerdoodle? Add cream of tartar and a little cinnamon and coconut or maple sugar. Pecan Sandie? Mix in chopped pecans. There are any number of nominations that can be made with a flavored extract rather than vanilla, different spices and other stir-ins that fit the paleo diet.

Also, Natalie Jill says this recipe serves four. I’m a realist when it comes to snacks and deserts. It serves two.

Apple Pear Sauce

Some of the little treats Mom and I like are fruit spreads/sauces. They are so sweet and delicious and can be made perfectly Paleo instead of just “practically paleo.” Just like my Pumpkin Apple Butter, which you can find here, this sauce can be eaten on toast, over (shhhhh….) ice cream, on pancakes (Paleo, of course) or just in a dish. The recipe is simple if slightly time consuming with the prep, but the end game is totally worth it.

2 lbs. Gala apples, peeled and cubed
1 lb. ripe Bartlett pears, peeled and cubed
¼- ½ cup unsweetened Gala apple juice

1. Place apples, pears and juice in large sauce or soup pan.

2. Bring to a quick boil.

3. Cover and turn down to simmer. Check and stir occasionally until fruit is soft.

4. Using a potato masher, mash fruit to your desired consistency. If looking for that fine store-bought consistency, wait until fruit is cool and run it through a food processor in batches.

5. Place in jars or other containers and keep refrigerated. This can be served warm or cold.

6. Enjoy.

What’s really incredible about this sauce is that the pears are what provides the sweetening. There are no added sugars of any kind.

Chocolate Cake

I celebrated my last birthday with Kat (friend and adopted sister), Mom, and my two aunts in California. There was talk about what kind of cake Kat and I might want for our birthday, and Paleo didn’t really cross my  mind. I will have an occasion non-Paleo treat, but, for the most part, I try to to keep to plan. There are times, though, when it’s just not practical, and impromptu trips to California for birthday pedicures is one of those times…usually. Before we left on the trip, I found this cake recipe, and Mom tweaked it a tad. The recipe is from a site called My Heart Beets, and you can find the original recipe here. This cake is a very decadent, heavy cake in the European style, and rich, but so very good.

Cake
1 cup almond flour
1/2 cup cocoa powder
1/4 cup sifted coconut powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup butter, melted
4 eggs, room temperature
1/2 cup dark chocolate chunks

Chocolate Frosting
5 ounces (1/2 packages of dark chocolate chunks)
4 tablespoons of butter
1 teaspoon maple syrup, to taste

Cake directions
1.. In a small bowl combine the dry ingredients (almond foul, cocoa, coconut flour, baking soda and salt)

2. Add the maple syrup, melted butter and mix well.

3. Add eggs and mix well

4. Stir in the chocolate chunks. Spoon into a 10″ pan greased with coconut oil

5. Bake at 350 for 35 minutes or until a toothpick inserted into the center comes out clean.

6. Remove the cake from the oven and place it on a wire rack to cool.

Chocolate frosting
1. Melt chocolate in the microwave.

2. Mix in butter and maple syrup. Mix until smooth

3. Allow frosting to cool slightly, then pour over cake.

4. Enjoy.

Blueberry Cobbler

I thought one of the best recipes we ever found was the Raspberry Peach Crumble, but Mom is less of a fan of crumbles than she is of cobblers, and we were hoping to find a recipe we would like. I stumbled upon one by the same gal who make the crumble, and the original recipe can be found here.

We didn’t have any fresh berries on hand, so we used frozen. I would encourage you to just use fresh berries unless you can figure out how much more arrowroot to add in to help set the extra juices produced by frozen berries. While ours didn’t quite set up the way we wanted it to, it was just delicious.

Biscuit
1 cup sifted almond flour
1/2 cup tapioca flour
2 Tablespoons coconut flour
2 teaspoons maple syrup
1 teaspoon baking powder
1/2 teaspoon sea salt
3 Tablespoons butter, cubed and cold
1/4 cup unsweetened applesauce
1 egg

Filling
4 cups blueberries
4 cups huckleberries
1 Tablespoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon found cinnamon
4 Tablespoons arrowroot
1/3 cup maple syrup
Pinch of salt

1. Preheat oven to 350 degrees

2. Make biscuits:
a. In a bowl stir together dry ingredients. Add in cold cubed butter and, using a pastry cutter or your fingers, break up the butter into the flour mixture until it is in small pieces.
b. Add in applesauce and egg and mix to completely combine. Using your hands, roll dough in to balls and then pat them into a biscuit shape about 2 1/2 inches in diameter and set aside.

3. In a large bowl, mix together the blueberries and the huckleberries, the lemon zest, lemon juice, arrowroot and syrup until well combined and pour into a 9×13 inch pan.

4. Top berries with the biscuits.

5. Cover lightly with foil and bake 20 minutes. remove foil and bake for an addition 20 minutes. Serve warm.

​6. Enjoy.

Peach Raspberry Crumble

When I was growing up, we always ate dessert with our dinner. After I got married, the practice stopped for me. Now, though, that I’m living with my parents again, dessert is often back on the menu.

One of the oddities of this eating plan is that anything Paleo is “legal.” This isn’t a restrictive diet where desserts have to be limited to a small bite on your cheat day. I’m not suggesting that it’s okay to gorge on desserts, but a dish full of crumble (yes, more than one bite) any time you’d like some dessert is completely reasonable.

Someone posted this recipe on Facebook, and I watched the obnoxious little video long enough to realize it was Paleo. Naturally, mom was totally on the job. The site the recipe came from is called Lexie’s Clean Kitchen, and you can find the original here.

Filling:
4 peaches, sliced
6 oz. raspberries
1 Tablespoon honey or maple syrup
1 teaspoon cinnamon
1 Tablespoon arrowroot or tapioca starch

Topping
1/3 cup ground pecans
3 Tablespoons almond flour
1 Teaspoon honey or maple syrup
½ teaspoon cinnamon
Pinch of sea salt

1. Combine filling ingredients and mix well

2. Grease casserole dish with melted coconut oil and pour in filling

3. Combine topping ingredients in a small bowl and mix with a fork until crumbly

4. Pour topping over the filling and bake in a 350 degree oven for 40 minutes. Serve warm.

5. Enjoy.

Paleo Chocolate Chip Cookies

This recipe is the first one Mom and I worked on. We were in charge of snacks for church, but we had a visiting pastor whose wife had Celiac’s Disease and could not eat gluten. We looked at a lot of recipes, and it just seemed like so many of them were long and complicated. We found this recipe on the site “Detoxinista,” and you can find the original recipe here. We adapted it the way we liked it. I will post the warning that these are dangerous cookies. We literally ate half the batch “taste testing,” though one cookie was really all we’d have needed. The original recipe suggested these cookies were best at room temperature. They were so right. Let them cool before you eat them.

2 cups almond flour
1/4 cup butter
3 Tablespoons pure maple syrup
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons vanilla
1/2 cup Ghirardelli 60% dark chocolate chips

1. Preheat oven to 350 degrees.

2. In a medium bowl, whisk together almond flour, salt, and baking soda, then add butter, maple syrup and vanilla. Mix well.

3. Fold in chocolate chips. Roll a rounded tablespoon of batter into a ball and place on cookie sheet lined with parchment paper.

4. Bake for 8 minutes. Remove cookies and flatten with a fork until cracks appear on the edges. Return to over and back an additional 3 minutes.

5. Cool on tray two minutes then completely on a rack.

Makes 18 cookies.