The Paleo Plan

Italian Chocolate Spice Cookies with Citrus Glaze

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Recipe by
11
Cook: 11 | Servings: 1

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Ingredients

  • 1 cup homemade unblanched almond flour + 1/2 cup coconut secret raw coconut flour
  • 3/4 tsp NOW guar gum powder (optional)
  • 1/4 tsp NuNaturals pure white stevia extract powder + 4 tbsp Now
    Xylitol, non-GMO *Or sub paleo sweetener of choice such as honey
  • 1 tsp Rumford aluminum-free, gluten-free, non-GMO baking powder
  • 2 tbsp Hershey’s special dark cocoa powder
  • 1/2 tsp cinnamon + 1/2 tsp cloves + 2 pinches Celtic sea salt
  • 1/2 cup Spectrum naturals organic non-hydrogenated shortening
  • 3 large organic cage-free eggs
  • 1/4 cup cold coffee
  • 1/2 tsp vanilla extract + 1/8 tsp pure lemon oil + 1/8 tsp pure orange oil

Ditrection

  1. Sift together all of the dry ingredients. With a pastry cutter, cut in shortening until dough is crumb-like. In small bowl, mix together wet ingredients.
  2. Add wet ingredients to dough and mix until well incorporated.
  3. Refrigerate dough for one hour. Roll dough into one ounce balls. Place balls about 2 inches apart on parchment lined cookie sheet. Bake at 375º F for 8 minutes.
  4. Remove cookies from oven, and lightly press each one down with the bottom of a glass. Return cookies to the oven for 3 minutes. Completely cool on rack before glazing.
  5. Citrus Glaze: 6 tbsp Erythritol, Powdered, 1/4 tsp NuNaturals Pure
    White Stevia Extract Powder, 1 tbsp Homemade Unsweetened Almond
    Milk, 1 drop Boyajian Pure Lemon Oil, 1 drop Boyajian Pure Orange Oil
  6. To powder erythritol, pulse until fine in coffee grinder, food processor or blender.
    Combine stevia with powdered erythritol & citrus oils and add milk 1 tsp. at a time.
  7. Stir until thin consistency, drizzle with spoon or place in Ziploc bag, make a small snip in corner and drizzle.

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