This recipe was inspired by my daughter. She’ll be decorating cookies at school this week and I wanted to offer her something that she’ll love, but that is also a healthy treat, and so I created this Paleo bear claw. We tested them out together, had fun working on the recipe and she got to be the taster. Well they passed, she loved them and so, she now has her cookies for school! I gave her honey with a sprinkle of coconut sugar and chia seeds along with chunks of dates and dried mango to decorate her cookie. She went to school very happy with her little decorating kit. Everyone is happy here!
**If you want these cookies to be GAPS compliant, just use honey instead of the maple syrup and blackstrap molasses.
MAKES 24 SMALL COOKIES OR 12 LARGE
- 3/4 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/4 cup + 2 tbsps maple syrup
- 2 tbsps blackstrap molasses
- 1 teaspoon vanilla extract
- 1 tbsp ginger powder
- 1 1/2 tbsp cinnamon powder
- 1/2 teaspoon sea salt
- 4 pastured eggs
DIRECTIONS: Preheat your oven to 350F and line a baking sheet with parchment paper. Next, in a medium bowl, mix together the coconut flour, cinnamon, ginger and salt until well combined. Then add the maple syrup, molasses, vanilla and eggs and mix until a batter is formed. If you plan on making small cookies, use a tablespoon to measure out dough and roll balls using your hands and place them on the baking sheet a few inches apart. If you plan on making large cookies, use about 2 tablespoons of dough to roll into balls. Next use the back of a fork to flatten the cookies. These will not spread so you will want to shape them to your liking. Bake for about 12 minutes. Then let cool on the pan for 10 minutes and transfer to a plate or wire rack. Enjoy!