Luscious Lemon Paleo Puff Cookies

Oh, yeah. I said it: paleo puff cookies. You're, uh.. drooling a bit. Yeah, just there. There ya go.

Another fantastic use (if I do say so myself!) of coconut flour in this recipe; if you haven't yet experimented with this ingredient of paleo gold, have yourself some paleo pancakes.

If you're baking for four or more, I recommend doubling the recipe. A tray of 10 cookies between myself and three of my loyal taste-testers disappeared in mere minutes. Of course, that might speak more to our ability to nom anything with sugar on top, but all the same. Better safe, you know.

Equipment:

• Parchment paper - not wax paper; it melts!
  Need some? Try this: Natural Parchment Paper (Google Affiliate Ad)

Ingredients:
Makes ~10 cookies

• 2 eggs
• 3/4 cup coconut or almond milk
• 2T coconut nectar
• 1t vanilla extract
• 1 lemon, juice and zest
• 3/4 cup coconut flour
• 1t baking powder
• 1/4t baking soda
• Dash of cinnamon
• Dash of sea salt
• Coconut or date sugar for sprinkling
• Coconut oil for greasing

Preparation:
1. Heat over to 350 F.
2. Mix wet ingredients (including lemon) in one bowl; mix dry (excluding sugar) ingredients in another.
3. Add wet to dry and stir until combined. Batter should be moist, but not runny; add more milk or flour as needed.
4. Scoop batter by tablespoon onto a cookie sheet covered with parchment paper. Sprinkle with sugar.
5. Bake for 10-15 minutes until bottoms are brown and tops are lightly crisped.
6. Cool and enjoy!

I don't have a mini muffin pan, but I'm curious as to how these cookies would turn out as mini muffins. Any adventurous chefs out there? Tell me if it works!

Coconut Flour Paleo Pancakes Remix

If you're trying to do the Whole30 challenge, I wouldn't recommend tempting yourself with this treat of a recipe.

When I find myself missing grain products but don't want to cheat, I often make these paleo pancakes. I remixed this GAPS-friendly recipe from CHEESESLAVE after a few delicious trial runs.

Coconut flour, the replacement flour in this recipe and a paleo miracle in moderation, yields a fluffy, wheat-like final product that I personally enjoy more than the old fashioned variety. Coconut flour also has the benefit of being lower in net carbohydrates (4.5g/3T) than other flours, which is helpful to those attempting a paleo-keto combo.*

Leftovers double as mini pizza crusts!

Equipment:

• Skillet

Ingredients:
Serves 2-3

• 3T fat
  (Ghee; animal lard; coconut, avocado, or macadamia nut oils; olive oil in a pinch.)
• 3 eggs
• 3T coconut (or almond) milk
• 2t coconut nectar (or honey)
  (*If you're eating keto, try only 1.5t date sugar, which is 4.5g carbs.)
• 1/2t pure vanilla extract
• 3T coconut flour
  (A nut flour might work here, but this is an untested and possibly crumbly theory.)
• Dash of cinnamon
• Dash of salt

Preparation:
1. Heat a small, greased skillet over medium-low heat. If you, as I did, run out of other fats and have to use olive oil, low heat is best! But cooking takes a bit longer. Patience, Reader-san.
2. Whisk together wet ingredients; add dry slowly and mix thoroughly.
3. Spoon 3T of batter into skillet (a relatively thin layer) and watch carefully. When the top of the batter appears smooth and the pancake slides around easily on the skillet, flip it!
4. Cook for an additional 2-3 minutes until finished.
5. Top with ghee, fruit, cacao, coconut nectar, date sugar, coconut sugar, honey, or whatever other paleo-friendly options you can think of! Make it your own tastastic creation.

So? What toppings make the most delectable paleo pancake?