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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 13 cookies
- 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
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.