Paleo Boot Tracks Cookies

By contributing writer Tessa

Years ago I discovered the creative idea of boot tracks cookies in a magazine, and I used the recipe for years. It is a really fun and easy Christmas cookie that I have modified to be paleo.

These paleo boot tracks cookies are really fun and easy for Christmas. The picture of boot tracks in the snow makes for a festive and unique cookie.

All my favorite recipes of the past have to be modified for our preferences today. These paleo boot tracks cookies are kid pleasers because the whole picture of boot tracks in the snow makes for a festive and unique cookie.

Even better, with no oven, these are a snap to throw together and serve in under 10 minutes. My kids love sprinkling the “snow” over the top, but it is totally optional. You could also drizzle melted dark chocolate or white chocolate (or both!)

These paleo boot tracks cookies are really fun and easy for Christmas. The picture of boot tracks in the snow makes for a festive and unique cookie.

Paleo 'Boot Tracks' Cookies
Serves: 30
 
Ingredients
  • ½ cup butter (coconut oil should work well too)
  • ⅔ cup granulated sugar (I used palm sugar, may use part stevia too)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons avocado oil (this prevents the cookies from sticking to the iron)
  • ¼ teaspoon sea salt
  • ¾ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup cocoa powder
Instructions
  1. Preheat a waffle iron.
  2. In the bowl of a mixer, beat the butter and sugar until creamy.
  3. Beat in the eggs, vanilla, and oil.
  4. With the mixer still running, sprinkle in the sea salt, followed by the three remaining ingredients.
  5. You may stir in some white or dark chocolate chips if desired.
  6. Drop about 2 teaspoons of thick batter into each waffle segment (ungreased). Cook for about 1 minute until set.
  7. Remove with a fork to a cooling rack and continue until the batter is gone.
  8. Drizzle with melted white or dark chocolate OR sift some powdered sugar over the top to look like snow!

You might also like these cookies…

Visit our Recipe Index for more ideas or check out more recipes from Tessa.

 

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Pumpkin Cheesecake Bites

By contributing writer Tessa

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they’re utterly delicious – perfect for your next gathering this holiday season! And as a bonus, they’re gluten free.

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they're utterly delicious - perfect for your next gathering this holiday season! And as a bonus, they're gluten free.

Pumpkin and cheesecake is a match made in fall heaven. Years ago, I used to make little bites of cheesecake with Nilla wafers as a crust. While I knew I could create a gluten free equivalent, I figured going crustless would make it even easier.

The water in the pumpkin makes these cheesecake bites more moist than plain cheesecake, but you will be hard pressed to keep these around the house for long!

Gluten Free Pumpkin Cheesecake Bites
Serves: Makes 24 mini cheesecakes
 
Ingredients
  • 8 ounces cream cheese, at room temperature
  • ⅓ cup pumpkin puree
  • ⅓ cup palm sugar (or any granulated sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon (could use pumpkin pie spice)
  • Whipped cream or caramel sauce for topping
Instructions
  1. Preheat oven to 350° F and line 2 mini cupcake tins with paper liners (24 total).
  2. In the bowl of a food processor or blender, whir all ingredients except the whipped cream or caramel sauce until smooth and creamy.
  3. Pour batter into liners, filling about ⅔ full. Bake in the preheated oven for 20 - 25 minutes until set.
  4. Chill for at least two hours and serve with desired toppings.

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they're utterly delicious - perfect for your next gathering this holiday season! And as a bonus, they're gluten free.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Paleo Chocolate Pumpkin Cake

By contributing writer, Tessa

Sneak some veggies into your kids with this Paleo Pumpkin Chocolate Cake. The pumpkin (or other veggie) gives the cake a wonderful moist texture.

When I first started sneaking veggies into baked goods, my primary goal was to get additional fiber and nutrients into my picky kiddos. But along the way, I learned that pureed veggies also lend moisture to baked goods. And I became hooked on using them for the perfect texture!

Sneak some veggies into your kids with this Paleo Pumpkin Chocolate Cake. The pumpkin (or other veggie) gives the cake a wonderful moist texture.

In this cake, I used half pumpkin and half fresh spinach pureed together. Other vegetables I use and you could consider are: steamed cauliflower, cooked sweet potato, raw zucchini, pureed carrots, and cooked spaghetti squash. With chocolate in particular, steamed beets can be great, and one time, I saw pureed tomatoes used in a recipe for “Thunder Cake!” While each vegetable has its own flavor, I generally use milder or sweeter ones so I can use less sugar and be sure my kids won’t figure it out!

I kept this cake grain free, but I’m pretty sure an all-purpose flour would work too, gluten free or not! This cake disappeared really quickly in our house, and I bet it will in yours too!

Sneak some veggies into your kids with this Paleo Pumpkin Chocolate Cake. The pumpkin (or other veggie) gives the cake a wonderful moist texture.

Paleo Pumpkin Chocolate Cake
Serves: 12
 
Ingredients
Wet Ingredients
  • 1 cup pureed pumpkin (see note)
  • ¾ palm sugar (or any sugar), more to taste as necessary
  • ¼ cup butter, coconut oil, or palm shortening
  • 3 eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 1 cup almond flour
  • ¾ cup cassava or tapioca flour
  • ¼ cup sifted cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • Chocolate chips (optional)
Instructions
  1. Preheat oven to 350° F and grease a bundt pan.
  2. In the bowl or a food processor or a blender, place all the wet ingredients and blend until smooth.
  3. In a large bowl, whisk together the dry ingredients.
  4. Pour the pureed liquid ingredients over the top, and stir to mix. It is okay to add a few tablespoons of either type of flour if it feels too thin (some veggies have more water).
  5. Stir in chocolate chips if desired.
  6. Scrape batter into prepared pan, tap gently a few times on the counter to settle the batter.
  7. Bake in a preheated over for 40 - 50 minutes until just set in the middle.
  8. Let cool for 15 minutes before inverting onto a cooling rack, slice and enjoy!
Notes
You can use all pumpkin or a combination of veggies. I used pumpkin and pureed raw spinach. Other options include steamed cauliflower, cooked sweet potato, raw zucchini, pureed carrots, and cooked spaghetti squash.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Paleo Banana Muffins

By contributing writer Tessa

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul’s favorite combination: bananas and peanut butter. But peanut butter is not paleo and with so many peanut allergies, it is banned in many schools. So any nut or seed butter will do in this recipe.

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.

 

Muffin Recipes

Healthy muffins like this can be eaten for breakfast, lunch, or snack time. We have more muffins you might enjoy too:

Paleo Banana Muffins
Serves: 14
 
Ingredients
  • ¾ cup (280g) any nut or seed butter (I used sunflower seed butter)
  • 3 very ripe bananas (~300g) , peeled
  • ¼ cup (60g) coconut oil, palm shortening, or butter
  • ½ cup palm sugar or other granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup (70g) cassava flour
  • ¼ cup (27g) coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder (use grain free brand for paleo)
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350° F and prepare a muffin tin.
  2. In a food processor or a powerful blender, process the nut butter, bananas, coconut oil, sugar, eggs, and vanilla until smooth and creamy.
  3. In a large bowl, whisk the flours, baking soda, baking powder, and salt, making sure there are no lumps.
  4. Pour the wet ingredients into the dry and mix until blended.
  5. Place the batter in the muffin pan about ⅔ of the way up.
  6. Bake in a preheated oven for 18 - 22 minutes until the tops are just set.
Notes
If you are using sunflower seed butter, you can add a splash of lemon juice
to avoid the greenish tint to your muffins!

 

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.

This post may contain a link to an affiliate. See my disclosure policy for more information.