Paleo Valentine Cookies and Icing Recipes

I found these great recipes from OnTopList that you can make for your sweetie this Valentines Day!


Paleo Almond Cookie Recipe

Ingredients
3 cups Almond Flour/Meal
1/4 teaspoon sea salt

1/4 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1 large Egg
1/4 cup raw honey or agave nectar
½ cup coconut oil
¼ cup coconut milk

Preparations:
Preheat oven 350 degrees F
- In a large bowl combine almond flour, salt, baking soda and cinnamon
- In a smaller bowl, mix together coconut oil, agave/honey.
- Mix wet ingredients into dry.
- Add in coconut milk and mix until ingredients smooth but firm.
- Separate dough into balls and place each on parchment paper.
- Cover each piece of dough with another piece of parchment paper.
- Roll each piece to ⅛ inch thickness
- Place in freezer for 30 minutes
- Use heart shaped cookie cutters
- Cut each cookies to heart shape with cookie cutter
Bake for 10-15 minutes depending on taste
Cool
Makes 32 cookies


Paleo Cookie Icing Recipe

Ingredients:
-          1 cup coconut milk
-          1-1/4 cup  coconut oil
-          ½ cup agave or raw honey
-     ¼ teaspoon Celtic sea salt
-     5 tsp arrowroot powder (not 100% Paleo contains starch)
-     1/8 cup of coconut milk to dissolve arrowroot powder

Preparation:
- Place a small sauce pan of low heat with cup of coconut milk, coconut oil, agave/honey and salt.
- In separate small bowl mix arrowroot powder and coconut milk.
- At low heat add in arrowroot paste (arrowroot & coconut milk). Arrowroot is a thickening agent. Total mixture should thicken and then let cool.
- In blender add cooled liquid from the stove.
- In approximately   30-60 seconds of blending the icing should become silky smooth again.
- Place in bowl and refrigerate for 45-60 minutes.
- If the icing gets too hard add small dash of coconut milk  to soften.

The Icing:
- With spatula or butter knife spread icing across each cookie always towards edges.

HOME MADE FOOD COLOR ALTERNATIVES: Paleo Recipes do not allow any additives or preservatives home made food colors to add color to icing. 

Red / Purple. Gently simmer raspberries, blueberries or mulberries in
water for 30 minutes. Once cooled you will need to sieve it twice. First time
you can just use the metal and squish the fruit to get the most liquid out.
Second time around lay two sheets of cooking muslin (or a tea towel) over
the sieve. Pour the liquid in but don’t’ squeeze – just let it drip at its own
pace. Cover with a third sheet as this will take 12-24 hours. Once all of the
liquid is through return to a clean saucepan and simmer to reduce to a thick
liquid. Store in fridge or freezer. Your colour will vary depending on the type
and ripeness of the berry.

Pink – Beetroot Juice much easier but watch out for the taste. Drain a tin of
beetroot. Simmer liquid slowly to reduce volume and increase colour
strength.

Yellow – Turmeric with a little hot water, use sparingly as the taste of the
turmeric will persist. For a more expensive solution you could use real
saffron.

Brown – Cocoa powder, carob powder and Parisian essence make a soft
brown but will all add the relevant flavour. You could also caramelize some
sugar and then add to the icing mix.