Guest Post: GF, Vegan, AIP Compliant COOKIES!
What’s one of the best things about the holidays? The FOOD, of course!
I don’t know about you, but some of my fondest memories are made in the kitchen, making all sorts of delicious things to share with those I love.
But unfortunately, a lot of those recipes call for not-so-great ingredients… many of which can wreck our gut and leave us feeling terrible after the flavor is gone.
So I wanted to share this awesome free ebook that my friends Anne, Allison, and Alyssa made! They’re even letting me share one recipe below as a TEASER!
It’s called the Paleo Cookie Exchange, and the three of them co-wrote it when they started eating to heal their guts. They didn’t want to miss out on the joys of holiday baking, and they didn’t think you would, either!
This is their fourth year to offer the Paleo Cookie Exchange, a 60+ page ebook with beautiful pictures and classic recipes you’ve come to know and love for the holidays. Plus, they had some fun creating new flavors that will be great new staples in your home!
From finger foods to giftable mason jar breads, and boozy drinks to delicious mocktails - this ebook is sure to delight any one of your friends, sensitive stomach or not. These recipes are all Paleo & gluten-free, with many including AIP or vegan variations.
These ladies truly wanted to include everyone, so there’s something we can all enjoy in there!
I can’t wait to get baking with them, and to hear what your favorite recipe is! ‘Tis the season to indulge. :)
With holiday love and lettuce,
Grapefruit Sandwich Cookies with Blueberry Preserves
Prep time: 15 minutes
Cooking time: 12 minutes
Yield: 2 dozen cookies
¾ cup coconut flour
¾ cup arrowroot starch
½ cup coconut sugar
½ cup organic powdered sugar
2 teaspoons baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 Tablespoon gelatin
¾ cup palm shortening
2 teaspoons vanilla
Zest of ¼ a grapefruit
3 Tablespoons unsweetened apple sauce
2 Tablespoons grapefruit juice (juice of about ¼ large grapefruit)
Organic blueberry preserves
1. Preheat oven to 350° F. Line a baking sheet with parchment paper and place in the fridge to chill.
2. In a mixing bowl, combine the dry ingredients.
3. Using a hand or stand mixer, slowly add in the wet ingredients.
4. Mix until the dough forms a ball.
5. Using two sheets of parchment paper, roll out the dough to 1/4” thick. Cut out the dough with lemon zinger cookie cutters (these come in a set of 2, one with a hole in the center, both have scalloped edges)
6. Place each cookie cut out on the chilled, parchment lined cookie sheet. Bake for 10-12 minutes or until the cookies are just starting to brown.
7. Carefully slide the parchment off the cookie sheet and allow to cool before touching, otherwise the cookies will crumble. Chill cookie sheet between baking cookie batches.
8. Let completely cool before adding about a teaspoon of blueberry preserves to the center of the cookie, and top with a cookie with the center cut out. Sprinkle with powdered sugar to finish.