Grain-free, refined sugar-free, and stress-free!
If you are sensitive to gluten, off grains, or need to avoid sugar, don't lose hope. You can enjoy some sweet treats made with healthful ingredients without sacrificing on taste and texture. The best part is that you don't even need to make much of an effort to have freshly baked paleo cookies at home. Grain-free/refined sugar-free cake mix is the secret weapon. Adding liquid fat like melted butter or oil along with eggs magically turns cake mix into cookies! Whether you are a chocolate or vanilla lover, this technique really works! If a truly from-scratch paleo cookie is what you seek, try these Paleo Cookies Four Ways.
Equipment: cutting board; chef's knife; large mixing bowl; dry and wet measuring cups; microplane; hand or standing mixer; rubber spatula; parchment paper or silicone baking liners; cookie sheets or rimmed sheet pans; offset spatula; wire racks
Lime Cooler Cookie Ingredients:
12-ounce grain-free vanilla cake mix
½ cup grass-fed butter, melted (or avocado oil)
2 large eggs
zest of 2 limes, divided
1¼ cup keto white chocolate chips, divided
"These cookies are soft and chewy, and taste bright and cool thanks to the lime zest!"
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners. Set aside.
2. Place the cake mix, eggs, and melted butter in a large mixing bowl or in the bowl of a standing mixer. Beat until a dough forms, about 30 seconds. Stir in the zest of one lime and mix until well incorporated.
3. Stir in 1 cup of the white chocolate chips.
ILOC tip: keto baking chocolate, such as Lilly's, is an ideal substitute for traditional chocolate chips.
4. Form dough into 1½-inch balls. Place each ball two inches apart on the lined baking sheets.
5. Bake for 10-12 minutes, or until lightly golden brown. Cool cookies on the baking sheets for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.
ILOC tip: use a round cookie/biscuit cutter or ring mold to shape the cookies while hot the moment they come out of the oven should they not be a pleasing round shape. It's all about technique, not torture!
6. Melt the remaining ¼ cup keto white chocolate chips in the microwave (or in a double-boiler on the stovetop) and drizzle on top of the cookies (using a fork, a small parchment cornet, or a small resealable plastic bag cut at the corner). Sprinkle with the remaining lime zest. Allow the chocolate to set, approximately 15 minutes.
Makes approximately 16-18 cookies.
Chocolate Crinkle Cookie Ingredients:
11.5-ounce grain-free chocolate cake mix
½ cup grass-fed butter, melted (or avocado oil)
2 large eggs
½ cup monk fruit powdered sugar
"Tender and a bit crumbly, these cookies are chocolate-packed, rich in flavor, and dark and decadent in color!"
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners. Set aside.
2. Place the cake mix, eggs, and melted butter in a large mixing bowl or in the bowl of a standing mixer. Beat until a dough forms, about 30 seconds. Stir in the zest of one lime and mix until well incorporated.
ILOC tip: monk fruit powdered sugar, such as Lakanto, is an ideal substitute for traditional confectioner's sugar.
4. Form dough into 1½-inch balls. Dip each ball into the powdered sugar, fully coating the entire surface area of the cookie. Place each ball two inches apart on the lined baking sheets.
5. Bake for 10-12 minutes, or until the tops are cracked and crinkled. Cool cookies on the baking sheets for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.
Makes approximately 16-18 cookies.
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