Super Paleo Cookies are a nutritious and delicious treat, perfect for anyone looking to maintain a healthy diet while satisfying their sweet tooth. These cookies are not your typical bakery-style treats; they are loaded with wholesome ingredients that provide a great balance of carbs and protein. Their crispy exterior and chewy interior, combined with the crunch from chopped nuts and seeds, make them an excellent snack for any occasion, especially for outdoor activities like hiking.
If the dough seems too dry, add a bit more coconut oil or honey to achieve the desired consistency. You can substitute the nuts and seeds with your preferred variety, such as pecans or chia seeds. Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life. These cookies are perfect for on-the-go snacks and pack a nutritional punch, making them ideal for hikes, picnics, or as a quick breakfast option.
Nutritional Benefits
Super Paleo Cookies are packed with nutrients. The almond and coconut flours provide healthy fats and fibre, while the nuts and seeds add protein and a satisfying crunch. The use of honey or maple syrup as a natural sweetener keeps these cookies in line with Paleo diet principles, and the dark chocolate adds a rich, indulgent flavour without the guilt.
Super Paleo Cookies are a fantastic way to enjoy a sweet treat without compromising on health. Their unique combination of ingredients ensures that each bite is full of flavour and nutrition, making them a favourite in your household.
Super Paleo Cookies
Our family is always on the go, so finding so finding ways to stay nourished while we're off on an adventure is important. These little cookies are the perfect mix of soft, chewy, crunchy, and chocolatey. Perfect for a hike in the mountains.
Ingredients
- 1/4 cup Coconut Flour
- 4 large Eggs
- 8 Medjool Dates, or 18 Deglet Noor Dates, pitted
- 1/4 cup Honey
- 1/2 cup Raw Almonds
- 1/4 cup Walnuts
- 1/2 cup Hemp Seeds
- 1/2 cup Sunflower Seeds
- 1/2 tsp Salt
- 1 tsp Pure Vanilla Extract
- 1 tsp Ground Ginger
- 3 Tbsp Cocoa Powder
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a food processor, add the coconut flour, eggs, dates, honey, almonds, and walnuts. Pulse until nuts are chopped into smallish pieces (not completely pulverized) and the mixture forms a paste.
- Add in the hemp seeds, sunflower seeds, salt, vanilla, ginger, and cocoa powder. Pulse until even combined and mixture is a thick paste/dough.
- Using a large cookie scoop (approximately 3 Tbsp capacity), scoop mixture onto prepared baking sheet, 2" apart. With barely damp fingers, press each cookie down to flatten about 1/2" thick and 2.5" diameter. If your fingers are too wet, you'll get flat, glossy cookie tops. Barely damp will let your fingers stick to the dough a little bit and give you pretty, crispy tops
- Bake in the preheated oven for 13 minutes, or until the center is not mushy-soft when pressed. Let cool on cookie sheet for 2 minutes before removing to cool completely on a wire rack. Let sit out for at least 6 hours (more in humid climates) to dry out. If you don't, they will get really sticky when stored.
- Store in an non-airtight container in a cool location for up to 2 weeks. Airtight containers will seal in moisture and make the cookies sticky.
Nutrition Information
Yield 13 Serving Size 1 cookieAmount Per Serving Calories 210Total Fat 12gCarbohydrates 25gFiber 8gSugar 17gProtein 12g
Nutrition is calculated by a third party and may not be 100% accurate
Eleni Delmadoros
Wednesday 12th of December 2018
I am allergic to coconut. These looks amazing and I want to make them but how do I sub the coconut flour?
Belén
Wednesday 20th of July 2016
Hey :) This recipe looks great. Since I'm vegan, do you think I could replace eggs and honey for something?
Thank you!
Jess
Sunday 26th of June 2016
There were really easy and delicious! The whole family loved them :)
Virginia
Saturday 19th of September 2015
Just guessing Morgan but I'd say the eggs, dates and honey keep the cookies together. I wouldn't omit the dates. I'd be interested in hearing her answer. One of my boys recently returned from a government sponsored scholarship at a language school in Oman and he brought me about 2 pounds of dates. I've been looking at date recipes tonight. This recipe is defiantly a contender. It has to wait till next Thursday so I can get some honey at the Farmers Market.
Kristin
Friday 21st of August 2015
What a great recipe! Our family has a no nuts in the house policy as one of us has a severe nut allergy. This is a solid recipe as it lends itself to substitutions of seeds for the walnuts and almonds. Wonderful, delicious, Yum! Thanks for sharing!!!