Description
Perfectly soft, bakery-style paleo cookies riddled with buttery macadamia nuts and a sweet strawberry swirl. This gut-healthy sweet treats is one of my favorites to have on hand for an easy dessert. Paleo, Grain-free, Gluten-Free, Refined-Sugar-Free, Low Carb.
Ingredients
- 3/4 cup green banana flour (90 g)
- 3/4 cup almond flour (90 g)
- 3 tbsp granulated monk fruit (30 g)
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 egg
- 2 tbsp liquid allulose (can sub honey or maple syrup) (50 g)
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened shredded coconut (15 g)
- 1/3 cup chopped macadamia nut (55 g)
- 1/3 cup no-sugar-added strawberry preserves (95 g)
Instructions
- Preheat the oven to 350F and prepare a cookie sheet by lining it with parchment paper. Set aside.
- In the bowl of a large food processor, combine the green banana flour, almond flour, monk fruit, baking powder, and sea salt.
- Add in the egg, liquid allulose, and vanilla. Pulse on high for about 45 seconds, until a thick cookie dough forms.
- Transfer the dough into a mixing bowl and stir in the coconut and chopped macadamia nuts.
- Fold in the strawberry preserves gently, being careful not to over-mix, until a strawberry “ribbon” is evenly distributed throughout the cookie dough.
- Scoop out the cookie dough in 2 tbsp sized pieces to the prepared cookie sheet. Flatten each cookie dough ball slightly into a cookie like shape (this dough does not spread much while baking).
- Bake the cookies for 15 minutes, until the bottom of each cookie is slightly golden-brown.
- Let them cool for at least 5 minutes before removing from the pan & enjoy
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 1
- Fat: 12
- Carbohydrates: 12
- Fiber: 2
- Protein: 4
Keywords: paleo, gluten-free, grain-free, resistant starch, gut health, paleo cookies, gluten-free baking, macadamia nuts, strawberry recipe, healthy dessert, healthy recipe, low carb dessert