What are the holidays without cookies, right? OBVI. As you know, my holiday cookie eating this year will be slightly different. And by different, I mean sweets without the buttery, processed, and artificially sweetened ingredients, but truthfully delicious normal-people-cookies. However, for those of us who can’t eat normally anymore or just want a break from the fake stuff, I’ve compiled a list of all of my favorite Paleo/AIP cookies for you to make this holiday season. I also dared myself to try and make my own Paleo/AIP Kolaczki (Insert shocked emoji). I know, I know, my ancestors are rolling over in their graves…
Here are some quick and easy from my go-to sites for some holiday cookies (and balls)…..See below for my attempt to make AIP Kolaczki
AIP Snowball cookies by Alaena at Grazed & Enthused (FYI: I would only advise the non-bake versions; the baked versions were gooey, butter mashed potato consistency)
Paleo Chocolate Chip Cookies by Rachel at Rachlmansfield
Cherry Carob Cookies by Angi at AutoimmunePaleo
No Bake Coconut Delights by Adrienne at WholeNewMom
Molasses Spiced Cookies by Juli at PaleOMG
Liar Balls by Michelle at Nom Nom Paleo
Cookies have ALWAYS been a focal point of our Christmas season on both sides of my family. On my Mom’s side, we did a giant cookie exchange-which basically meant we baked cookies, set them on a table, and then everyone dug in to “sample.” Basically a giant sugar fest. But it was so good because every family made such different options. My mom’s specialties were “forgotten cookies” and “potato chip cookies” aka cookies loaded with sugar and butter.
On my Dad’s side, the centerpiece of the dessert table were my Grandmother’s homemade Kolaczki. Raspberry, Apricot, Poppy-seed, Cherry, and Apple were the staple flavors that she made and by the time the evening was over with – those cookies were gone. It wasn’t until I started helping my Grandma make those cookies did I realize how much work actually goes into them. Four long ass hours are typically the time frame for making about two dozen kolaczki. No matter what, the results were the same each year: we spent all day slaving over those cookies and making them look pretty, cleaning up our dishes, then once dinner hit, our hard work was consumed in a matter of minutes. Frustrating right? Unfortunately, once my Grandma’s arthritis fully kicked in, she wasn’t able to assist in the kolaczki assembly line anymore (I wasn’t about to take on the task of banging out four dozen by myself). Plus, to make matters worse, I found out all of my food allergies/sensitivities that year – a.k.a. no more normal-people kolaczki for me. As frustrating as it is watching our cookies eaten in a flash (without offering to help), I miss the memories that came along with baking. Here goes my attempt at making Paleo/AIP (if introducing) Kolaczki cookies to bring back some childhood memories…
Servings: 6 Cookies
1/2 cup of Organic Almond Flour
1/2 cup of Organic Gemini Tigernut Flour
1/4 cup of Natural Value‘s Organic Coconut Cream
2 tbsp of Artisana Organics Coconut Butter (room temp, not liquid)
A pinch of pink Himalayan salt
A sprinkle of Great Lakes Collagen (Green Can)
A drip of Organic vanilla extract
For the filling (I had apples on hand but you can add anything to fit your diet!):
4 tbsp of diced Organic apple
1.5 tbsp of Natural Value’s Organic Maple Syrup
1. Warm the oven to 350 degrees while you prepare the ingredients.
2. Whisk together the dry ingredients in a bowl until blended
3. Slowly add in the coconut cream and coconut butter. Mix until the butter is the consistency of biscuit dough. A.k.a. Thorough mixed but still a little dry.
4. Pull out a baking pan and put some parchment paper on top for easy cleanup.
5. Take a medium sized spoon (or small cookie-ice cream scooper) and scoop the dough to be the size of a small strawberry. Continue until all of the dough is on the pan. FYI-When in doubt, make 👌🏻 In your hand and go from there.
6. Although I usually roll my kolaczki out super thin in order to beautifully fold them, I had a massive headache the day I was baking. In order to “thin” out the dough, I took my spoon and pressed down just enough to make the height of the dough 2cm.
7. After dicing my apple, I topped each cookie, and then drizzled the top with a tinge of maple syrup.
8. Place in the oven for about 20-25 minutes, or until the edges are golden brown.
9. Sprinkle with arrowroot flour for the “powder sugar” affect.
**As I said before, because I had a headache all weekend, the motivation to “beautify” these cookies was not there. However, these little creations came out BOMB. Sure, they’re not loaded with butter and delicious- fake fruit preserves as the normal ones, but the flavor and crispness allows me to enjoy an old time memory without the itching.