While I firmly believe that Christmas cookies should be the real deal with plenty of butter, sugar, and white flour, there is certainly nothing wrong with throwing in a paleo option! If you're in the market for yet another holiday cookie this year, definitely check these out.
The other day, I made these paleo Maple Shortbread cookies from Melissa Joulwan, the author of Well Fed 1 and 2. A short ingredient list made me a tad dubious but I should've known better - that seems to be when things come out the best...less to mess up, right? Besides, none of the recipes Melissa has shared have been a dud for me yet. And the streak keeps going!
One tip: be sure to use top-notch pure maple syrup! Grade B tends to be best for baking because that delicious maple flavor really shines through. I snagged mine at Trader Joe's and it is truly excellent stuff. I also found the ghee at TJ's and used that in these cookies for a richer flavor. Recommend tracking some ghee down or making your own.
Paleo Maple Shortbread
recipe from Melissa Joulwan, though my cookie method is a bit different
3/4 cup coconut flour
6 tablespoons ghee (or coconut oil), room temperature
1/4 cup pure Grade B maple syrup
1 teaspoon vanilla extract
pinch of salt
1. Line a baking sheet with parchment paper and set aside.
2. Thoroughly mix all ingredients together.
3. Roll about 1 to 1 1/2 tablespoons of dough into balls, slightly flatten with your palm, and place of baking sheet. Prick each cookie a few times with a fork.
4. Chill entire baking sheet for 30 minutes. Meanwhile, preheat the oven to 200*F.
5. Bake coookies for 45-50 minutes, or until just lightly golden.
6. Cool on baking sheet for 10 minutes, then remove to a rack to cool completely.
(Note: Melissa says to eat at room temperature. I stored mine in the fridge and ate them straight outta it and thought they were fine. I tend to store most of my paleo baked goods in the fridge because I find they keep better and longer that way.)