Paleo No Bake Christmas Cookies (Low Carb, Flourless, Gluten-Free).
These Paleo no bake cookies are flourless cookies, made with mixed nuts, almond butter, cranberries, and cacao powder.
They are sweetened with maple syrup or any keto sweetener of choice. Simply blend all the ingredients in a food processor, use a cookie scoop to form shape, and freeze the cookies for 10-15 minutes before serving.
These no bake cookies store well in the freezer. They are perfect for make-ahead holiday treats or eveyday healthy snacks on-the-go. You can use any toppings you like. Follow the link below to get the recipe measurements and start making these cute macaroon shape Paleo no bake christmas cookies!
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2 tbsp cacao powder
½ cup unsweetened desiccated/shredded coconut
1 ¼ cups mixed nuts , almonds, pecan, pumpkin seeds…etc, unsalted
3 tbsp dried cranberries , optional
Pinch of pink or coarse salt to taste
¼ cup melted coconut oil
⅓ cup almond butter or sunflower seed butter
1 tsp vanilla extract
2 tsp maple syrup , alt. Keto sweetener
Shredded coconuts finely chopped nuts, cookie sprinkles
Finely blend dry ingredients in a food processor until the nuts and berries, if using, are finely ground, about 1.5 to 2 minutes. You might need to scrap the bowl a few times to ground the nuts evenly.
Add wet ingredients. Blend again until everything is well combined, about 1.5 minutes. Scrap the bowl a few times to distribute the almond butter well. You should have a pretty sticky cookie ‘dough’ at this point. If not, keep blending until a cookie ‘dough’ forms.
Taste test and add more salt or sweetener if desired.
Line a large sheet pan or flat plate with parchment paper. Use a cookie scoop to form about 18 cookies. If it feels hard to form shape, use your fingers to press/pinch the ‘dough’ together. The cookies will look similar to coconut macaroon with a flat bottom and a dome top.
Sprinkle with toppings of choice, if using. Freeze for 15-20 minutes before serving.