Paleo Almond Shortbread Cookies

'Tis the season for delicious cookies, right!? I absolutely love the holiday tradition of sending perfectly packaged cookies to your neighbors, bringing a tray to your work party, or having a jar ready for little hands to grab. My mom always makes the very best cookies, but as my nutrition changed, so did my long-standing favorites so I set out to recreate the very best in new ways. 

That's where this shortbread comes in! My mom used to make almond shortbread cookies with slivered almonds on top and I knew that this year, I had to have them again! This paleo-fied shortbread cookie is reminiscent of the traditional almond shortbread, but extra soft and chewy! They're easy to make and you could even step up your game by dipping them half-moon style into melted dark chocolate (I use Enjoy Life!) or glaze them just like my mom did for an added touch of sweet (I love the glaze from this recipe).

No matter how you make them, they're a delicious addition to your holiday treats!


Paleo Almond Shortbread Cookies

2 pastured eggs
1/3 c pure maple syrup
2 T ghee or grass-fed butter, softened
1 tsp almond extract
2.5 c blanched almond flour
3 T coconut flour
1/2 tsp baking soda
pinch of sea salt

Preheat oven to 350 degrees and line baking sheet with parchment paper. In a stand up mixer, combine eggs, syrup, butter, and almond extract and mix until frothy. Add in dry ingredients and mix until well incorporated. Form dough into balls the size of a ping-pong ball and place on baking sheet, then press down each cookie flat. Bake at 350 for 10-12 minutes or until outer edges are golden brown. Cool on a wire rack and serve!

I hope you enjoy these! If you make them, please share a picture with me!



Paleo No Bake Cookie Dough

Have you heard of Cookie Butter? I haven't tried it, but word on the street is that is pure deliciousness! I wanted to create something equally as delicious and cookie-y but without the gluten, industrial seed oils, processed sugars, soy, artificial flavors, and preservatives. I'm all for #TREATYOSELF, but opt for real food treats instead so this recipe was perfect.

It's cashew based and only uses a few ingredients, so it's super simple to whip up and serve with tart green apples, with bananas, or straight up on a spoon. No judgement here! 

While it's so easy to make, you do need a good blender and a pinch of patience. You'll almost be making a cashew butter, so you'll want to blend the cashews up for awhile so they get nice and hot and break down into a smooth butter. You'll want to add water near the end to speed up the process. Don't. You'll want to give up because it's taking forever. Don't. You'll think your blender might blow up. I can't say it won't, but mine didn't so I have high hopes for yours. Trust the process. This cookie dough shindig is some serious business but it's WORTH. IT. when you spread this warm spread all over a crisp apple. 

Paleo No Bake Cookie Dough

3 c raw, unsalted cashews
1/3 c melted grass fed butter or ghee
3 T pure maple syrup
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 c Enjoy Life chocolate chips or unsweetened cocao chips

Blend cashews on high for a couple seconds so it's resembles coarse grain. Add in melted butter and blend on medium for about 10 minutes, scraping down the sides often. Add in maple syrup, vanilla, and cinnamon and continue to blend until the batter is smooth and cohesive then gently stir in chocolate chips. 

I recommend serving immediately so it's nice and warm! If you tuck some away, keep it in an airtight container in the fridge. It will get a little crumbly in the fridge, but a spoonful of it will still taste amazing! If you'd like to reheat it, do it over a double broiler, or microwave it for 45 seconds (if you microwave it, just don't tell me!).


I promise, this won't disappoint. It is so rich and delicious and you only need a little bit to feel completely indulged! If you're feeling really wild, add small chunks of this to your banana "nice cream" (two frozen bananas + 2 T non-dairy milk + pinch of sea salt, blended until smooth!), or spread it over a piece of 91% dark chocolate and a Simple Mills sea salt cracker. Okay, be right back, going to make another batch!

If you make this SMOOTH GOLD, tag me on Facebook or Instagram at @_lemonandfig!



Collagen Chocolate Cake Cookies

When I was a kid (okay, and well into adulthood), I loved removing the tops of muffins and cupcakes and eating just that. There's something about the moist top of a cupcake that is just extra delicious. When I created these I was hoping for more of a volcano cookie texture but what happened was even more magical - cookies that tasted like cake but without the load of sugar and flour.

I know. I know. Like I said, magic!

These come together super quickly and come out of the oven warm, soft, and fluffy and have just a hint of sweet, making them lower carb than other cookies.

You can serve them right off the pan or if you're feeling really wild, you can top them with frosting. You didn't hear that from me! 

These cookies also contain my favorite ingredient: collagen! Collagen is great for hair, skin, nails, joints, gut lining, energy, metabolism, liver function, you name it! Vital Proteins is my favorite brand and you can find it on Amazon (because #Prime).

2 pastured eggs
2 T raw honey
3 T unsweetened almond butter
1 T vanilla almond milk (or 1 T regular almond milk + 2 tsp vanilla extract)
1 T ghee or grass fed butter, softened
1 c blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1 T cocoa
1/2 tsp cinnamon
2 scoops Vital Protein collagen, optional
1/4 c finely shredded coconut

Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In mixer or medium size bowl, whisk eggs, honey, almond butter, almond milk, and ghee until well combined. Add almond flour, baking soda, salt, cocoa, cinnamon, and collagen and mix on low. Add shredded coconut and mix only until incorporated. Use a spoon to create 9 medium sized cookies. Bake for 10-12 minutes or until tops are golden and you see slight crackling. Allow to cool before eating! If you have any leftover, store in an airtight container in the fridge!

If you make these babies, make sure you share a picture with me on Facebook or Instagram! Enjoy!



Raw Paleo Brownie Truffles

Oh my. These truffles.

I don't know that "truffles" is quite the right word, but couldn't decide between balls, bites, or truffles and truffles sound the least weird. So here we are with some raw brownie truffles.

They're reminiscent of Larabars but pack less sweetness, more quality fat, and includes some super amazing ingredients. They're a delicious dessert (read: not a snack and never a breakfast) that comes together in just a few minutes!

Make these for your next par-tay, take them to work, propose to your girlfriend with them, mail them to me. Just make them.

Raw Paleo Brownie Truffles

Serves 9

1 c medjool dates, pitted
1/2 c cashews
1/4 c coconut manna
3 T cocoa
2 T unsweetened almond butter
2 T raw honey
1 tsp of vanilla
2 tsp hemp seed powder
2 scoops collagen peptidesoptional
Dash of sea salt
Finely shredded coconut, for rolling
Cocoa, for rolling

In a blender or food processor, add dates and cashews then blend on medium-high or until dates and cashews are chopped finely. Add coconut manna, cocoa, almond butter, honey, vanilla, hemp seed powder, collagen, and salt and blend until mixture is thick, sticky, and well combined. Roll mixture tightly into ping pong ball size truffles and roll in coconut or cocoa, then place on a parchment paper lined sheet. Serve immediately or store in an airtight container in the fridge.

As always, if you make these, send me a picture or tag me online! I love seeing these recipes come to life in your kitchen. 



P.S. Need a coupon code for some collagen? I gotchu. Use code VPA-4647-0JHUA-THWG for 10% off at Vital Proteins.

Gooey Paleo Snickerdoodles!

Growing up, I used to go to this amazing hole-in-the-wall restaurant that was mexican food AND chinese food combined (think jade red chicken quesadilla with white rice and beans) and it was glorious. It sounds weird. It probably is weird. It is amazing though and until you experience it, you have not lived. Anyway, they would serve your food to you with warm snickerdoodle cookies that were perfectly crunchy on the outside and gooey on the inside. My heart adores snickerdoodles, but it' been a hot minute since I've indulged in one.

Until yesterday.

All I wanted was a snickerdoodle so I set out in the kitchen to make it happen and make it happen, I did. 

I won't promise you these will taste exactly like the white sugar-laden cookies of my childhood, but they're darn close and super delicous! They're also super simple to make; I'm not about that sifting, separating, and whispering sweet nothings to the batter, so go make these now! Enjoy!

Gooey Paleo Snickerdoodles

2 c. + 2 T blanched almond flour
1/2 tsp baking powder
1/4 tsp sea salt
1/2 tsp vanilla extract
1/3 c raw honey
2 pastured eggs
3 T coconut sugar
2 tsp ground cinnamon

Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In a medium sized bowl, use a wooden spoon to mix dry ingredients until well incorporated. Add vanilla, honey, and eggs and mix well. The dough will be super sticky! Using a cookie scoop, measure out round balls of the sticky dough and roll in cinnamon sugar mix. Gently press the dough down slightly. Bake at 350 degrees for 9-12 minutes or until edges are golden brown. Allow to cool for a few minutes then serve warm! Store leftovers (as if!) in an airtight container in the refrigerator. 

If you make these, share a picture with me!