Paleo Recipes – Cavegirl Cuisine

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Trippy Munch Cookies (paleo/grain-free)

Trippy Munch Cookies (paleo/grain-free)

These Trippy Munch Cookies are in honor of Colorado and Washington now that marijuana is recreationally legal.  I thought that you guys needed a snack to pre-make so that you would have a Paleo alternative when the munchies hit!  😉

Trippy Munch Cookies (paleo/grain-free)

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Ingredients

  • • 3/4 cup fresh cranberries
  • • 1/4 cup raw honey
  • • 2 tablespoon ghee or organic butter
  • • 1/4 cup coconut flour
  • • 1/4 cup almond meal
  • • 1/4 cup raw sunflower seeds
  • • 1/4 cup chopped walnuts
  • • 1 tablespoon creamy almond butter
  • • 2 tablespoon unsweetened cocoa powder
  • • 1/2 teaspoon vanilla
  • • 1/2 teaspoon almond extract
  • • 1 teaspoon baking powder
  • • 2 ounces 72% dark chocolate, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. In a small saucepan, heat honey and cranberries on medium heat for 7-10 minutes. Once heated, take the edge of your spoon and start "smooshing" the cranberries while stirring, popping all of the cranberries. Remove from heat. Add butter. Set aside.
  3. In a bowl, mix remaining ingredients. Add cranberry mixture. Stir until well-blended.
  4. On a parchment paper-lined baking sheet, drop tablespoonfuls of batter approximately 1-inch apart.  Flatten partially as they will spread some.
  5. Cook for 11 minutes. Remove from oven and let rest for 20 minutes to let the chocolate harden. Refrigerate.
  6. Enjoy!

Ingredients

  • 3/4 cup fresh cranberries
  • 1/4 cup raw honey
  • 2 tablespoon ghee or organic butter
  • 1/4 cup coconut flour
  • 1/4 cup almond meal
  • 1/4 cup raw sunflower seeds
  • 1/4 cup chopped walnuts
  • 1 tablespoon creamy almond butter
  • 2 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking powder
  • 2 ounces 72% dark chocolate, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. In a small saucepan, heat honey and cranberries on medium heat for 7-10 minutes. Once heated, take the edge of your spoon and start "smooshing" the cranberries while stirring, popping all of the cranberries. Remove from heat. Add butter. Set aside.
  3. In a bowl, mix remaining ingredients. Add cranberry mixture. Stir until well-blended.
  4. On a parchment paper-lined baking sheet, drop tablespoonfuls of batter approximately 1-inch apart.  Flatten partially as they will spread some.
  5. Cook for 11 minutes. Remove from oven and let rest for 20 minutes to let the chocolate harden. Refrigerate.
  6. Enjoy!
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