I hate computers and I love the Internet. Two days ago, something weird happened on my website and ALL my recipes disappeared. My pictures were still there, but all of my cute little recipe forms were gone. I called my host FIVE times, my amazing tech-savvy aunt twice, I emailed my theme author, and I even started a thread in the WordPress.org forums, which shows how completely desperate I was. After 48 agonizing hours of not knowing what on earth was wrong, my aunt suggested I rename the file for my recipe plugin. But it wouldn’t let me. So I called my host and they couldn’t do it immediately; the boss there had to look at it! Anyway, everything is up and running now, and if anyone is looking for a part-time tech support job where the pay is lots of paleo cookies, please email me! 😉
I would be willing to work for these paleo snickerdoodles. They are pretty amazing. I made them twice in two days and they were eaten up immediately. The secret is Great Lakes gelatin (green can). Gelatin is pure protein, and protein is essentially the glue of life. So I used it glue these cookies together and add an element of crispiness. If you would like less crispy cookies, use less gelatin.
- coconut oil – 1/2 cup, melted
- maple syrup – 1/2 cup
- egg yolks – 2
- blanched almond flour – 2 cups
- arrowroot starch – 2/3 cup
- beef collagen hydrolysate – 1/2 cup
- coconut flour – 1 tablespoon
- ground cinnamon – 2 teaspoon
- salt – 1/2 salt
- baking soda – pinch
- Preheat oven to 350 degrees Fahrenheit and grease and 2 baking sheets with coconut oil.
- In a large mixing bowl, combine the coconut oil, maple syrup, and egg yolks.
- Stir in the almond flour, arrowroot starch, collagen hydrosylate, coconut flour, cinnamon, salt, and baking soda.
- Drop by tablespoonfuls on prepared baking sheets and flatten out a bit.
- Bake for 20 minutes.
- Enjoy warm or room temperature.
Thank you. These were amazing!! My family is moving toward a paleo diet, because of autoimmune issues. I was worried about making cookies they would actually like this year. These cookies got thumbs up from my picky 7 & 9 year old.
We used Knox gelatin. It was all the store had.
So glad you liked them!!
would the red can work?
You know, I’ve never tried it but I don’t see why you can’t; you could always start with a smaller amount. Might be different than my results but I think it would still be good.
Thank you for the information and for sharing your recipes!
At the beginning of the recipe you say Great Lakes gelatin made this recipe And to buy the green can. I went to the website and all the cans are green. They have 2 products and I can’t decide which one you are talking about. One says Collagen hydrolysate in a green can. The other says beef gelatin, also in a green can (with orange label). The recipe calls for beef collagen hydrolysate. Which can do I buy? The website sells 6 cans at a time. Do you know of a store that sells this? I don’t want to buy 6 cans. Thank you.
Hi Leslie; sorry for the confusion. Here is a link to the gelatin I used in this recipe: http://www.amazon.com/Collagen-Hydrolysate-beef-kosher-unflavored/dp/B005KG7EDU/ref=sr_1_1?s=grocery&ie=UTF8&qid=1414894102&sr=1-1&keywords=great+lakes+gelatin. If you live in the Midwest, I know this store sells it: http://grainery.biz.
YUM! These look awesome! Going to have to try them – I’ve been looking for recipes to use gelatin in!