Cookies are part and parcel of the holiday season in every family, in every culture, from Christmas sugar cookies, rugelach for Hanukkah, bene Wafers (sesame seed cookies) for Kwanza and more. All of these cookies are so yummy (really what cookie isn’t, chocolate krinkles are a favorite) but so many are loaded with sugar, refined flours and whatnot – and not to mention artificial dyes and colorings in the case of the typical decorations for cutout sugar cookies.
Sometimes it’s fun to create new, healthy traditions with your family that meet your own dietary restrictions, taste preferences and needs for optimizing performance. That’s why I came up with these Paleo Pistachio, Chocolate & Beet Cookies – there is no added sugar, 75 calories per cookie and only 5 grams carb. Plus, they are gluten-free but not vegan unless you use a vegan egg substitute.
The beet powder (I used Beet Essence from Green Foods) is rich in antioxidants, many of which help to reduce inflammation. Organic Cocoa, Sugarless Sugar (a stevia-based blend) and Coconut Oil from Now Foods create a sweet, chocolatey taste and pistachios give that salty, nutty taste I love – plus iron! Did you know pistachios are the most iron-rich nut of any?
Strange as they sound, everyone loves these Paleo Pistachio Chocolate Beet Cookies – even Lucy!
Last week, we devoured another winning cookie concoction, Paleo Gingerbread Cookie Brittle. This one is so easy, just smoosh into the pan and break! If you don’t want to cut into tidy wedges, you can just break it off in sweet shards!
What is your favorite “splurge” holiday cookie? Do you have a healthy cookie recipe you like to make? Have you ever been to a cookie swap? Please share in the comments, XOXO, Jennifer
- 1/3 cup stevia-based baking blend (cup for cup equivalent) (I used Sugarless Sugar)
- 1/3 cup potato starch
- 1/3 cup almond meal
- 1/3 cup coconut flour
- 1 tablespoon cocoa powder
- 1 1/2 tablespoons beet powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons coconute oil
- 2 large eggs, whisked
- 1/4 cup coarsely group/chopped raw, shelled pistachios
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Mix together stevia, potato starch, almond flour, coconut flour, cocoa powder, beet powder, baking powder, and salt until combined.
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Stir in coconut oil and egg until all dry ingredients are incorporated. If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.
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Shape dough into approximately 1 tablespoon sized balls. Roll into pistachios and press down slightly so they adhere, if necessary.
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Place balls on ungreased baking sheet approximately 2 inches apart. Press down on cookie dough lightly with the bottom of a baking glass to flatten slightly.
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Bake at 350 F degrees for 10 minutes. Let rest on pan for 2 minutes before removing with spatula to cool completely.