Imagine biting into a classic New York-style black and white cookie, but without the guilt – this grain-free, paleo-friendly version is about to become your new obsession! These aren't just cookies; they're a delicious revolution that proves healthy eating can be absolutely mouthwatering. Perfect for those following a paleo lifestyle or anyone looking to enjoy a cleaner, more nutritious treat, these homemade cookies deliver all the iconic flavor you love with a nutritious twist that will make your taste buds dance and your body thank you.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup powdered sugar (for icing)
- 2 tbsp cocoa powder (for chocolate icing)
- 1-2 tbsp almond milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk together until well blended and free of lumps.
- In a separate bowl, mix melted coconut oil, maple syrup, eggs, and vanilla extract until smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until a consistent dough forms. The texture should be slightly sticky but moldable.
- Using a cookie scoop or spoon, drop equal-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently flatten each cookie with the back of a spoon or your palm to create a round shape, approximately 1/4 inch thick.
- Bake in the preheated oven for 12-15 minutes, or until edges are golden brown and cookies are firm to the touch.
- Remove from oven and let cookies cool completely on a wire rack for about 20 minutes.
- For the vanilla icing, mix powdered sugar with 1 tablespoon of almond milk, stirring until smooth. Add more milk if needed to reach desired consistency.
- For the chocolate icing, mix powdered sugar, cocoa powder, and almond milk until a glossy, spreadable icing forms.
- Once cookies are completely cool, use a knife or offset spatula to divide each cookie in half.
- Spread vanilla icing on one half of each cookie and chocolate icing on the other half, allowing the icings to set for 10-15 minutes before serving.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs and coconut oil are at room temperature for the smoothest dough consistency.
- Don't Overmix: Mix your ingredients just until combined to keep the cookies tender and light.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing and even baking.
- Cooling is Crucial: Allow cookies to cool completely before icing to prevent the icing from melting.
- Icing Consistency: Add almond milk gradually to your icings to achieve the perfect spreadable texture.
- Storage Hack: For longer shelf life, store cookies in a single layer to prevent sticking and maintain their texture.
- Customize Your Sweetness: Adjust maple syrup or use a sugar-free alternative if you want to reduce sugar content.
- Room Temperature Serving: These cookies taste best when served at room temperature, allowing the flavors to fully develop.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 25mg
