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    Blog — Paleo Cookie Recipes

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    Maple Cinnamon Meringue Cookies

    These delicious cookies Maple Cinnamon Meringue Cookies taste like little maple crystalized marshmallows. They melt in your mouth and are so fun to make and serve! 

    Yield: 12 large or 24 smaller meringues

    4 large egg whites
    1 cup maple syrup
    1/4 teaspoon cream of tartar
    1/4 teaspoon sea salt
    1 teaspoon cinnamon, plus more for dusting
    1/2 cup almonds, toasted and coarsely chopped
    Sea salt for sprinkling

    Preheat oven to 200 degrees. Line two baking sheets with parchment paper; set aside. In a saucepan, bring 1 to 2 inches water to a simmer.

    In a mixer bowl combine egg whites, maple syrup, cream of tartar, salt and set over pot of simmering water; stirring until mixture is warm, about 2 to 3 minutes.

    Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should be firm and glossy and keep its shape.

    Gently fold in cinnamon powder with a spatula.

    Drop meringue mixture with two tablespoons in generous amounts onto prepared baking sheets, spacing about 1 inch apart or transfer the meringue to a piping bag fitted with a pastry tip and pipe onto baking sheet. Top each mound with chopped toasted almonds and dust with additional cinnamon. Sprinkle tops of meringues with a pinch of sea salt.

    Bake until dry, about 1 ½ to 2 hours rotating the sheets half way through.

    Turn oven off and cool completely on baking sheets inside oven. (You can leave them in the oven overnight)

    Meringues can be stored in an airtight container at room temperature up to a week.

    Guiltless Paleo Sugar Cookies

    Grain-Free, Gluten-Free, Paleo Sugar Cookies 

    Not all sugar cookies are created equal, especially when it comes to having nutritional value! These delicious sugar cookies are made with our 7 super seed flour and are loaded with vitamins, minerals, healthy fats and even some protein and fiber! This good healthy fat from the seeds and coconut oil will give Santa all the energy he needs to last the whole night through delivering presents around the world!

    2 1/4c Guiltless Superfoods Seed Flour
    1/2 tsp baking soda
    1/4 cup coconut oil, softened
    1/3 cup honey
    1/2 tsp vanilla extract
    1/8 tsp sea salt

    2 tbs coconut oil, softened
    2 tbs raw honey
    1/2 tsp vanilla extract
    pinch of sea salt
    unsweetened coconut flakes, optional


    Preheat oven to 350 degrees.

    Combine all cookie ingredients in a mixing bowl and blend until smooth and creamy.

    Using a cookie scooper or spoon, make small balls of dough and press down with your palm. Round edges to make circle cookies.

    Bake for 8 minutes or until golden on the edges.


    Combine all ingredients in a bowl and put in the refrigerator to chill and stiffen up a bit. Remove from fridge and cream with a wooden spoon.

    Frost cookies. Add unsweetened coconut flakes, optional!
    Put frosted cookies in fridge to allow the frosting to firm up.
    I like to store these in an airtight container in the fridge


    Honey Coconut Macaroons

    These Honey Coconut Macaroons are so delicious and so fun to make! They are great for holiday gifts and gatherings! Since the coconut can be dry, if your finished cookie feels a little dry, add one more egg white. 


    For the Cocoa Chocolate Sauce:
    1/2 cup Coconut Milk (or Coconut Cream for a thicker sauce)
    1/4 cup Honey
    1/3 cup Cocoa Powder
    2 Tbs. Butter (room temperature)
    1/2 tsp. Vanilla Extract
    Fine Sea Salt

    For the Macaroons:
    2 large egg whites
    1/4 cup Honey
    1/2 tsp. Vanilla Extract
    2 1/4 cups Unsweetened Shredded Coconut
    Fine Sea Salt


    Make the Macaroons:

    Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with parchment paper. Stir together egg whites, honey, vanilla, and a pinch of sea salt until combined. Stir in coconut until completely moistened.

    Roll coconut mixture into small balls between your hands, then place about 2 inches apart onto baking sheet. Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.

    Make the Chocolate Sauce:

    Heat the coconut milk in a small heavy saucepan over low heat until just simmering.

    Meanwhile stir the honey and cocoa powder in a bowl. Gradually stir in the hot coconut milk, stirring constantly until the mixture is shiny and smooth. Stir in the butter one Tablespoon at a time until completely incorporated. Stir in the vanilla and sea salt.

    Sauce may be made ahead and kept in the fridge for up to a week.

    Serve as a dipping sauce or drizzle over macaroons.