Paleo Kitchen Sink Cookies

Infinitely customizable and endlessly delicious, these grain-free cookies are bound to be a fast favorite. Since each batch only makes 10 cookies, everyone can mix up their own dough with their own mix-ins. The only challenge is not eating them all in one sitting! Recipe and Photo created by Meg van der Kruik of This Mess Is Ours.

    Yield: 10 cookies

    • 1 cup Pamela’s Almond Flour
    • 2 tablespoons coconut or maple sugar
    • 1 tablespoon gelatin
    • zest of 1 navel orange
    • ¼ teaspoon coarse kosher salt
    • ¼ teaspoon Pamela’s baking powder
    • ¼ teaspoon baking soda
    • 2 tablespoons almond butter
    • 1 tablespoon melted coconut oil
    • 1 tablespoon maple syrup
    • 1 tablespoon orange juice
    • ¼ cup total mix in’s: paleo-friendly chocolate chips, dried fruit, sliced fresh cranberries, unsweetened coconut flakes, chopped nuts, pumpkin seeds

    Preheat the oven to 350 °F and line a baking sheet with parchment paper.

    Combine all of the dry ingredients in a mixing bowl, whisk together to combine. In a separate small bowl combine the wet ingredients and whisk to combine. Pour the wet ingredients into the dry ingredients and stir to combine. Add 1/4 cup worth of add-ins and stir to incorporate,

    Using a small cookie scoop, scoop mounds* of dough onto the baking sheet 1-inch apart from one another.

    Bake for 12-15 minutes until the cookies are golden on the bottoms. Allow to cool for 5 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.

    Cookies can be stored at room temperature in an airtight container for up to 4 days

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