#cleaneatingsweets

These Paleo Walnut Spiced Apple Cookies are a delightful blend of almond and coconut flour, sweetened with applesauce and pure maple syrup. Packed with the warm flavors of cinnamon, nutmeg, and cloves, these cookies are perfect for satisfying your sweet tooth while adhering to a Paleo lifestyle.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup unsweetened applesauce. 1/4 cup pure maple syrup. 1/4 cup coconut oil, melted. 1 egg. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup chopped walnuts. 1/2 cup diced apples. 1/4 tsp salt.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, coconut flour, salt, cinnamon, nutmeg, and cloves should all be combined in a big mixing bowl. Combine the applesauce, egg, melted coconut oil, maple syrup, and vanilla extract in a different bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. After the walnuts and diced apples are well mixed throughout the dough, fold them in. Using a spoon, scoop out dough portions the size of cookies and arrange them on the baking sheet that has been prepared, leaving space between them. Using your fingers or the back of a spoon, gently press each cookie down. Bake for 12 to 15 minutes, or until the edges are golden brown, in a preheated oven. After taking the cookies out of the oven, allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Savor your delicious and healthful Paleo Walnut Spiced Apple Cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the nostalgic delight of caramel apples without dairy or processed sugars. This Paleo-friendly recipe uses wholesome ingredients for a treat that satisfies both taste buds and dietary preferences.

Ingredients: 6 medium-sized apples. 1 cup pitted dates. 1/2 cup coconut cream. 2 tbsp coconut oil. 1 tsp vanilla extract. Pinch of sea salt.

Instructions: Wash and dry the apples thoroughly. Remove the stems and insert a popsicle stick into the top of each apple. In a food processor, blend the dates, coconut cream, coconut oil, vanilla extract, and sea salt until smooth and creamy, resembling caramel. Dip each apple into the caramel mixture, coating evenly. Allow excess caramel to drip off. Place the coated apples on a parchment-lined baking sheet and refrigerate for 30 minutes to set the caramel. Once set, remove from the refrigerator and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty and healthier version of the traditional Austrian Linzer cookie are these Paleo Raspberry Linzer Cookies. Made with almond flour and coconut flour, they are filled with sugar-free raspberry jam and honey for sweetness. Ideal as a treat that fits the Paleo diet!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup raspberry jam sugar-free. 1/4 cup sliced almonds optional, for garnish.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Melted coconut oil, almond flour, coconut flour, honey, vanilla extract, and salt should all be combined in a mixing bowl. Stir to form a dough. Split the dough in half. Roll out one half to a thickness of about 1/4 inch between two parchment paper sheets. Cut out cookies with a round cookie cutter, then carefully place them on the baking sheet that has been preheated. These are the lowermost portions of your Linzer cookies. Cut out half of the cookie centers on the baking sheet using a smaller, ornamental cookie cutter. These are what your Linzer cookies will be topped with. The cookies should be baked for 8 to 10 minutes, or until the edges begin to turn golden. After taking the cookies out of the oven, allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. After the cookies cool, coat the bottom halves the ones without the centers with a thin layer of raspberry jam. To make sandwich cookies, place the top halves cookies with the centers on top of the bottom halves covered in jam. Sliced almonds are an optional topping for each Linzer cookie. After giving the cookies some time to set, savor your Paleo Raspberry Linzer Cookies!

Prep Time: 30 minutes

Cook Time: 10 minutes

These Paleo Iced Gingerbread Cookies are a healthier take on a classic holiday treat. Made with almond and coconut flour, sweetened with honey and blackstrap molasses, and topped with a delicious coconut butter icing, they're perfect for those following a Paleo diet.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup blackstrap molasses. 1/4 cup honey. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup coconut oil, melted. 1 large egg. 1 tsp vanilla extract. For the icing:. 1/4 cup coconut butter, melted. 1 tbsp honey. 1/2 tsp vanilla extract. 1-2 tbsp almond milk.

Instructions: Almond flour, coconut flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt should all be combined in a big bowl. Whisk together the egg, vanilla extract, melted coconut oil, honey, and blackstrap molasses in a different bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. The dough should be rolled into a ball, covered with plastic wrap, and chilled for half an hour. Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Between two pieces of parchment paper, roll out the chilled dough to a thickness of about 1/4 inch. Cut out shapes with gingerbread cookie cutters, then carefully place them on the baking sheet that has been preheated. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Place the cookies on a wire rack and let cool completely. Melt the coconut butter, add the honey, vanilla extract, and almond milk; mix until smooth to make the icing. When the cookies are totally cool, spread or drizzle your preferred amount of icing over each one. Before serving, let the icing harden. Savor your Iced Gingerbread Cookies with Paleo crust!

Prep Time: 20 minutes

Cook Time: 10 minutes

Savor the mouthwatering tastes of these Paleo Double Chocolate Brownies. These brownies, made with honey and almond butter, are a healthier take on a traditional favorite.

Ingredients: 1 cup almond butter. 1/2 cup raw honey. 1/4 cup cocoa powder. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dark chocolate chips Paleo-friendly.

Instructions: Preheat your oven to 325F 163C and grease an 8x8 inch 20x20 cm baking dish. In a mixing bowl, combine almond butter, raw honey, cocoa powder, eggs, vanilla extract, baking soda, and salt. Mix until well combined. Fold in the dark chocolate chips into the batter. Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached. Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares. Serve and enjoy your delicious Double Chocolate Brownies!

Prep Time: 10 minutes

Cook Time: 20 minutes

These low carb zucchini cupcakes are moist, flavorful, and perfect for anyone following a keto or gluten-free diet. They're a great way to sneak in some veggies while satisfying your sweet tooth.

Ingredients: 2 cups shredded zucchini. 4 large eggs. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 teaspoon baking powder. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. Cut cupcake liners to fit inside a muffin tin. Mix the eggs and erythritol together in a large bowl by beating them. Mix in the vanilla extract and the shreds of zucchini until they are all mixed in. Mix baking powder, cinnamon, salt, almond flour, and coconut flour together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring until everything is well mixed. Put the same amount of batter in each cupcake liner. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take them out of the oven and let them cool for 5 minutes in the muffin tin. Then, move them to a wire rack to cool all the way through. Enjoy these tasty zucchini cupcakes that are low in carbs!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the sweetness of these guilt-free Paleo Sugar Cookies, which are made with coconut and almond flours, honey, and coconut oil.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1/4 tsp baking soda. Pinch of salt. Coconut sugar for coating. Paleo-friendly sprinkles optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, baking soda, and a pinch of salt. In a separate bowl, whisk together melted coconut oil, honey or maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Using your hands, roll the dough into small cookie balls and flatten them slightly onto the parchment-lined baking sheet. Sprinkle each cookie with a bit of coconut sugar and optional Paleo-friendly sprinkles. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Sugar Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes