Gluten Free Peanut Butter Blossoms

These Gluten Free Peanut Butter Blossoms have all the flavor of the traditional, but using better-for-you ingredients! These peanut butter cookies cookies are easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free peanut butter blossoms on a board.Gluten Free Peanut Butter Blossoms

A few months ago, somebody wrote to us asking if we could develop a few gluten-free cookie recipes, and specifically a recipe for Peanut Butter Blossoms. Ask, and you shall receive! We worked really hard and developed a few new cookie recipes (and by that I mean we ATE a lot of cookies!) that have been going live each Monday this month. And this healthy peanut butter cookie recipe is definitely a winner! Our take on a peanut butter blossoms is a bit crisp on the outside, with a dense chewy peanut butter middle. Despite this being lightened up, we still want to have a nice bit of chocolate right in the middle. We couldn’t find any high quality chocolate “kisses” that are traditionally used in the center, so we turned to melted chocolate instead. You could go the more traditional route, but we felt better using chocolate that had only a few ingredients as opposed to what the “kisses” have in them.

What we really love about this recipe is that it is truly easy to make. We simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. They don’t need to be chilled (but can be if you want to make the dough ahead of time) and don’t dirty up a lot of dishes. This is also a great recipe to make with the kids for the holiday baking season.

Making an indentation in gluten free peanut butter thumbprints

Healthy Peanut Butter Cookie Ingredients

  • Natural Peanut Butter
  • Almond Flour
  • Tapioca Flour
  • Baking powder
  • Butter
  • Honey or Maple syrup
  • Vanilla Extract
  • Chocolate

Spooning chocolate into gluten free peanut butter cookiesTips for Making Gluten Free Peanut Butter Blossoms

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter can easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Double indents! If you are filling this chocolate with melted chocolate like we did, you’ll need to make an indent before the cookie is baked, and after. The cookies puff and spread slightly when baking, so when they come out of the oven, carefully use a teaspoon sized measuring spoon and press gently in the well to reform it. If you are using a traditional chocolate kiss, you won’t need to do that.
  4. Our preferred method of melting chocolate: We melt chocolate over a double-boiler because it’s the most gentle way to melt it. Most people don’t have a double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Alternatively you could melt the chocolate in the microwave at 20 second intervals, whisking in between until it’s fully melted.
  5. Type of chocolate: You can use a chopped bar of chocolate, or you can use chocolate chips. If using chocolate chips, try to buy a medium to high quality brand with as few ingredients added as possible. Chocolate chips with a lot of added ingredients don’t melt as easily since they are manufactured to hold their shape.

Gluten free peanut butter cookies with chocolate

Storing Gluten Free Dough and Baked Cookies

The cookie dough can be made up to 3 days ahead of time. The dough can be frozen if desired, but portion them out and make the indentation before freezing.

As with any of our gluten-free cookie recipes, these are best eaten on the first or second day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 2 days, but they soften as time goes on.

Gluten free peanut butter blossoms

If you like this gluten free cookie recipe, check out these others:

Healthier Peanut Butter Blossoms

Prep Time 00:15 Cook Time 00:12 Total Time 00:27 Yields about 15 cookies

Ingredients

Directions

  1. Preheat the oven to 350º and line a baking sheet with parchment parchment paper.
  2. Whisk together almond flour, tapioca flour, and baking powder in a bowl. 
  3. Add in peanut butter, butter, sweetener and vanilla extract. Mix the dough all together, using a sturdy spoon, until fully combined with no visible butter remaining.
  4. Roll dough into balls about 1 tablespoons in size and place on baking sheet about 1-½” apart. Make an indentation with your thumb in the middle. If any cracks appear you can smooth them over with your finger.
  5. Bake for 12 minutes. Remove from oven and using a teaspoon measuring spoon press down into the indentations to re-form the well. Let cool.
  6. Meanwhile, melt chocolate using your desired method. Spoon the melted chocolate into the wells of the cookies. Let chocolate set up before serving.

Recipe Notes

  1. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  3. Cookie dough can be made up to 3 days ahead. Fully baked cookies can be made up to 2 days ahead and stored at room temperature.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Chocolate Chip Cookies

Crispy on the outside and soft and chewy in the middle, these Gluten Free Chocolate Chip Cookies are the real deal. They’re also easy to put together, using just 1-bowl and no fancy equipment. Made without any refined sugar, and using nutrient-dense baking flours, this cookie is not only delicious, but one you can feel good about eating.

gluten free chocolate chip cookies broken apartGluten Free Chocolate Chip Cookies

These cookies just may be the best chocolate chip cookies we’ve ever had. How do we know that? Because these gluten-free cookies taste better than the traditional flour cookies. We dare you to bake them to see for yourself. They’re crispy on the outside soft in the middle and hit all the right flavors. They’re made with a mix of almond flour and tapioca for the perfect texture and contain no refined sugars.

But what’s more is that we really simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot chocolate chip cookies on your table quickly. So what are you waiting for?

vegan gluten free chocolate chip cookie dough in a bowl

Ingredients for Gluten Free Chocolate Chip Cookies

  • Almond Flour
  • Tapioca Flour
  • Coconut Sugar
  • Baking Soda
  • Sea Salt
  • Egg
  • Honey
  • Vanilla Extract
  • Butter
  • Dark Chocolate

Dairy-free and Vegan Substitutions

Hands down, we prefer this chocolate chip cookie recipe made as is, without substitutions. However, we wanted to offer substitutions to make this dairy-free, vegan and paleo, if possible. So we tested and tested to get it to work out.

We were able to swap out the butter for equal parts coconut oil. Make sure the coconut oil is softened very well (though not melted).

The egg can be replaced with a flax egg. To make the flax egg, mix together 1 tablespoon of ground flax seed with 2 tablespoons of water, and let it sit for about 5-10 minutes before using.

Please note: If you are making either of the substitutions (or both) you have to chill the dough for at least 2 hours (or up to 3 days) before baking.

gf chocolate chip cookie dough balls

Tips for Making Gluten Free Chocolate Chip Cookies

  1. Make sure your butter is fully softened. This recipe requires the butter (or coconut oil) to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a sturdy spoon and a bit of muscle. We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Chill the dough, if you have time. We tested this chocolate chip cookie dough baked right after mixing and baking after a chill in the refrigerator. Truth be told, we preferred the chilled cookies, because the dough has chance to rest and the flavors play better together when this happens. However, this recipe works too, when baking right after being made. 
  4. Scoop, roll and flatten. To get the prettiest and most even cookies, use a cookie scoop that measures out about 2 tablespoons of dough (the scoop is a number #30), roll out the portioned dough to make a smooth surface, and then lightly flatten the cookies. This helps the cookie have an even surface, as well as spread a bit more than if you just placed a cookie dough ball on the baking sheet.
  5. Add additional chocolate chips before baking. Stick some extra chocolate chips / chunks directly on top of the cookie dough. This makes for a pretty presentation and melty chocolate right on top of the cookie.

Easy gluten free chocolate chip cookie recipeStoring Gluten Free Chocolate Chip Cookies

As with any chocolate chip cookie recipe, these are best eaten on the day they are made. On day 1, the edges are nice and crispy and the middle is soft. The cookies can be stored in a bag or container at room temperature for up to 3 days, but they soften as time goes on.

Freezing Cookie Dough

The cookie dough can be rolled into balls and frozen for up to 3 months. To freeze, place the portioned cookie dough balls on a baking sheet and freeze until solid. Then, transfer cookie dough balls to a freezer bag for longer storage.

When ready to bake, follow the baking instructions but add an extra minute or two to the cooking time.

gluten free chocolate chip cookies on a plate

If you like this gluten-free baking recipe, check out these others:

For other cookie recipe, check out these:

Gluten Free Chocolate Chip Cookies

Prep Time 00:10 Cook Time 00:10 Total Time 00:20 Yields 15

Ingredients

Directions

  1. Preheat the oven to 350ºF and line 2 baking sheets with parchment parchment paper.
  2. Add almond flour, tapioca flour, coconut sugar, baking soda, and salt to a bowl. Whisk together until combined.
  3. Add in the egg, honey, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter streaks remaining. Mix in the chocolate chips.
  4. Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), if desired stick additional chocolate chips in the top of the dough, and place on baking sheet about 2 inches apart. Lightly flatten the tops of the dough balls.
  5. Bake for 10 minutes (for soft, slightly undercooked cookies) or 12 minutes (for fully cooked cookies).
  6. Let cookies cool slightly before picking up as they are delicate when hot.

Recipe Notes

  1. For dairy-free, vegan and paleo, substitute the butter for softened / room temperature coconut oil, and the egg for a flax egg (to make whisk together 1 tablespoon ground flax seed with 2 tablespoons water and let sit for 5-10 minutes before using). The dough must be chilled for at least 2 hours before baking. See the post for information on how to successfully make these swaps.
  2. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  3. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  4. Let cookies cool before picking up, as they are quite delicate when hot.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Graham Crackers

These Gluten Free Graham Crackers are simple to prepare and made with good-for-you ingredients. They can be eaten on their own, served with a fruit salad or crushed up and used as a graham cracker crumb crust! They’re gluten-free, refined sugar free and made in 1 bowl!

Gluten Free Graham Cracker Recipe

If you are thinking that all graham crackers are created equal, then we’re here to tell you that you need to try these homemade Gluten Free Graham Crackers and you’ll know they aren’t! Homemade always beats out store-bought, but often times homemade snack recipes can feel complicated. These graham crackers are the exception! They’re made in 1 bowl, with a handful of ingredients and are a delicious and nutrient-dense alternative to store-bought. They are sweetened just right, and have a nuanced flavor thanks to the addition of flax seed and coconut sugar. 

They would be a fun baking project to bake with the kids as well! And the resulting cracker can be eaten on its own, used in a dip or ground up and used as a graham cracker crust. What do you think, ready to make them?!

Tips on Making Gluten Free Graham Crackers

This dough is pretty easy to work with and roll out, but here are a few tips to make sure you are successful!

  • Use a scale to measure out your baking flour to ensure accuracy! 
  • Make sure to blend the butter into the dough completely so that there are no visible pieces remaining. You can use cold butter or room temperature.
  • Roll out to the correct thickness between 1/8″ – 1/16″. Too thin and they’ll burn and too thick and they’ll be chewy.
  • Set a timer! Start checking on these starting at 15 minutes. Look for very light golden brown edges and completely dry looking crackers. 
  • Let them cool for a few minutes before breaking them apart. 
  • Let cool completely before storing. If they have any warmth to them when they are stored they could turn the crackers soft.

Recipes to Pair

While they are yummy to eat all on their own, these gluten-free crackers can be used in a few other ways as well. You can use them to dip into a sweet cookie dough dip, or paired with a sweet fruit salad. Add them to a charcuterie board for a lightly sweet component or grind them up and use as a graham cracker crust.

Tools you need

  • Baking sheet (Cookie sheet or rimmed baking sheets both work)
  • Rolling Pin
  • Parchment Paper
  • Pastry wheel or pizza cutter
  • Basics: Bowl, whisk, spatula

If you like this homemade snack recipe, check out these others:

Gluten-Free Graham Crackers

Prep Time 00:15 Cook Time 00:15 Total Time 00:30 Yields about 30 crackers

Ingredients

Directions

  1. Preheat oven to 300ºF and position an oven rack in the center of the oven. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together almond flour, flax, 1 tablespoons coconut sugar, 1 teaspoon cinnamon, and salt.
  3. Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visible pieces of butter remaining. Add the beaten egg to the dough and mix together until completely combined.
  4. Place the ball of dough in the center of the lined baking sheet and cover with a second piece of parchment paper. Using a rolling pine, roll out the dough into a rectangle that’s approximatly ⅛” - 1/16” inch thick.
  5. Using a pizza cutter, slice the dough into squares. If you end up with leftover scraps of dough, gather them up and repeat steps 3 and 4.
  6. Sprinkle the dough with the remaining sugar and cinnamon.
  7. Bake for 15-20 minutes, until golden brown and crispy.
  8. Store crackers in an air tight bag or container for up to 3 days.

Recipe Notes

  1. Want to make a gluten-free graham cracker crust? Grind these up! Check out this post for how to put it together.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Cut Out Cookies

These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids. We’ve included tips and tricks for decorating using an easy powdered sugar icing so you can get your holiday bake on now!

Almond flour sugar cookie dough

Gluten Free Cut Out Cookies

How cute are these Gluten Free Cut Out Cookies? They’re also easy to make, taste delicious and we’ve offered a few different flavor options so they’re customizable! They can be baked and left plain, or topped with good quality colored sugar, or they can be fully decorated to match the holiday you are celebrating!

We had SO MUCH FUN making them, and honestly it didn’t take long to come to a recipe that we were happy with. The best part about these cookies is that you don’t have to wait for them to chill before rolling out! Usually with sugar cookies the dough has to set up for a few hours in order to get great cookies, but we had amazing results with rolling the dough out immediately. You can also make the dough and then chill for a few hours to days if you want to break down the steps as well! Read below for some tips and tricks on how to make the cutest Gluten Free Cut Out Cookies!

gluten free sugar cookies

Tips for Rolling Out Dough

We may be biased but we felt this dough was SO EASY to roll out! For us it went straight from the mixing bowl to being rolled out! We didn’t have any issues moving the cut out cookies from where we rolled them out to the baking tray. But if you are a beginner cut-out cookie maker follow these tips below for best results:

  1. Prepare a baking sheet with a silpat or parchment paper.
  2. Roll out dough between two sheets of parchment or plastic wrap.
  3. Stamp cookies out as close together as possible to get the most out of each time you roll out the dough.
  4. Using a small offset spatula or knife lift up cookies and transfer to baking sheet. If you are having trouble moving the cookies and having them keep there shape, place in the refrigerator to chill for a few minutes until they are stiff.
  5. You can re-roll the scraps as many times as you would like because there is no gluten in these cookies so they won’t be tough from re-rolling!

gluten free sugar cookies almond flour

Tips for Decorating with Powdered Sugar Icing

As we said above, these cookies are delicious as is! But if you’d like to make decorative cookies at any time of the year we’ve included a recipe for a stiff powdered sugar icing. We chose this over a royal icing because it is a lot easier to make and the end result didn’t look too different. If you’d prefer to use royal icing, than feel free to use that instead.

  1. If you want to do more intricate decorating you’ll want to make two different consistency icings. One for piping, or borders, which is more thick. And a second for flooding a border, which is thinner.
  2. We tried out a few different types of artificial dye free food coloring (see below) to make the most festive cookies. Once you have mixed your base icings you can divide them into smaller bowls and add the natural food coloring.
  3. Pipe the border details first and let it dry briefly (10 minutes or so) before filling in the flooding icing.
  4. We piped ours using both piping bags and also tried using squeeze bottles. We didn’t use a tip in the piping bags we just cut a small hole! Squeeze bottles would be great to use with kids! We use these Piping Bags and these Mini Squeeze Bottles!
  5. Let the icing harden a bit before storing (a few hours, or until dry).
  6. Have fun with it!

How do I make gluten free cookies

Let’s talk about natural dye options:

We’ve talked about making your own food dye with food based powders this past year. While you certainly can frost there cookies with buttercream, it’s more traditional to use an icing so we tried out a bunch of different brands of artificial dye free food coloring. We actually loved them all, but they vary in price. We tried:

  • Whole Foods Market 365 Brand: This one was the most economical and worked well, except for the red which tinted more towards pink. This brand most resembles traditional dye in the sense that it comes in little liquid squeeze bottles. It is under $10 for a few different colors and offers a guide on the package to mix additional colors.
  • ColorKitchen Foods: This dye free coloring comes in powder form. You can mix it with your dry ingredients to hydrate, or add in a touch of water to hydrate before adding it in the icing (which is the method we used).This one was surprisingly very potent, but it’s on the pricier side. It comes in single use packets which can be either useful, or annoying if you don’t want to use the whole amount. At the time that we tried this brand they didn’t have a red color that we found, but since we developed this recipe they are offering a red velvet color (though we have not been able to try it yet).
  • TruColor: This brand works magically, but it is expensive and harder to find. It also comes in powdered form but in small jars (depending on the amount you order) so you can store any leftover right in the container. You must store it in the refrigerator. Any red coloring that you see in this post uses TruColor, and does in fact make a brilliant red.

How do you make gluten free sugar cookies from scratch

Don’t feel like stamping out designs with these cookies? No problem! The dough can also be formed into a log, placed in the refrigerator for about 1 hour (or more) and than sliced! Bake as directed. We’ve also included a couple of different flavor options in the post to include almond, citrus and mint!

Tools we used in this recipe:

If you like this cookie recipe, check out these others:

Watch the video:

Paleo Cut Out Cookies

 

Gluten Free Cut Out Cookies

Prep Time 00:35 Cook Time 00:06 Total Time 00:41 Yields about 12 cookies

Ingredients

Optional Flavors (choose one)

  • 1/2 teaspoon mint
  • 1 tablespoons orange zest
  • ¼ teaspoon almond extract

For Decorating

Directions

To Make Cookie Dough:

  1. In a stand mixer, or with a hand mixer cream butter, honey and vanilla, until light and fluffy, about 3-5 minutes
  2. In a medium bowl add almond flour, tapioca flour and salt and whisk to combine.
  3. Add dry ingredients to butter and combine. It may look crumbly at first, but continue to mix until the dough comes together.
  4. Roll out immediately (see directions below) or wrap in plastic wrap and keep in refrigerator until ready to roll, up to 3 days.

To Roll Out and Bake Cookies:

  1. Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.
  2. Roll out dough between two sheets of parchment paper or plastic wrap. Roll out to a thickness or 1/4" and stamp with cookie cutters. Carefully peel stamped cookies off parchment and place on baking sheet. They will not spread so you can spaces them as close as 1/4" apart.
  3. You can re roll scraps, chilling in between if dough is getting too warm.
  4. Bake for 7 minutes, until slightly golden around the edges.
  5. Let cool before decorating.

To Decorate:

  1. Whisk 1-1/2 tablespoons almond milk, vanilla and powdered sugar together until smooth. You want it to be thick enough to pipe. If you plan to flood the cookie you can make two smaller batches and add a touch more almond milk to want to make it thinner to floor the cookie in between the piping icing. Drop in some food coloring (see post for more info) depending on what color you'd like to make. Decorate using squeeze bottles of piping bags.

Recipe Notes

  1. Read post for more information and tips for making these cut out cookies.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Decorating Party:

  • Share a photo of your LCK Cut-Out Cookies on Instagram or in our Private Facebook Group with the hashtag #LCKCOOKIES to be entered to win a $100 Amazon Gift Card!
  • Bonus entry: Leave a review below of how the recipe went for you!
  • Winner picked 12/19 at 12pm EST.
  • Note: Must be public on Instagram for us to see your entries!!

Easy Maple Meringue Cookies (Paleo & Refined Sugar Free)

I’ve been trying to make healthier, refined sugar free, paleo meringue cookies for SO long now and we finally nailed them! Meringue cookies are one of my all-time favorites! They are simple, crunchy, light, naturally gluten-free, and perfect to have for entertaining or for a treat. These Maple Meringue Cookies are refined sugar free, light, and the perfect beautiful cookie everybody will love!

paleo meringue cookies

Meringue Cookies

I won’t lie, these Meringue Cookies took several attempt to get them just right! We wanted them to be light and crunchy and just sweet enough using only unrefined sweeteners. We tried honey, maple sugar and even beet sugar before settling down on maple syrup as the perfect sweetener for these cookies. The maple flavor is present, but it is subtle and adds a really great dimension to this elegant cookies.

Tips for Making Meringue Cookies

  1. It’s easier to separate the egg whites while they’re cold, but let them sit at room temperature for about 20 minutes so they whip up easier.
  2. Make sure you have a clean mixing bowl and whisk attachment before you start whipping the egg whites! Any grease leftover in the bowl could prevent your egg whites from whipping up.
  3. To get your parchment paper to lay flat without moving on the sheet pan pipe a small portion of the meringue mixture on the back of the parchment on each corner.
  4. Don’t open the oven up after you’ve finished baking the Meringues! Let them sit, undisturbed in the oven the entire 2 hours. They need that dry environment to continue to cook and dry out.
  5. Once you take them out of the oven make sure to store any Meringues in an air-tight container that will not be consumed right away so they stay nice and crisp.

 

Healthy Meringue Cookies

While made with minimal ingredients, meringues can be a trickier cookie to make without the classic white refined sugar. We spent a lot of time perfecting this recipe and are so excited for it to finally make it to LCK!

Are meringue cookies good for you?

They are certainly a healthier cookie made with minimal ingredients!! Plus, since they are made with egg whites, you get some protein bonus!

Can you over whip a meringue?

Yes. When you over whip the egg whites past stiff peaks they get grainy or “dry” and can then collapse back to liquid.

How long can I store meringue cookies?

When stored in an airtight container and placed in a cool, dry place, meringues can stay fresh for roughly 2 weeks. Freezing is the best option if you think you won’t be using meringues for a while! We like having them in the freezer for guests.  When kept in the freezer, meringues can stay fresh for months, but be careful of moisture when defrosting them as this will soften the outside of the meringue.

Can you make meringue ahead of time?

Yes!!

healthy meringue

Tools we use for this meringue recipe:

Want other cookie recipes? Try these paleo favorites:

Easy Meringue Cookies

 

Watch the video here:

 

Maple Meringue Cookies

Prep Time 00:05 Cook Time 02:00 Inactive Time 02:00 Total Time 04:05 Yields 24

Ingredients

Directions

  1. Pre-heat oven to 200ºF and line a baking sheet with parchment paper.
  2. In a clean bowl of a heavy-duty stand mixer add egg whites, maple syrup, vanilla extract and salt. (see note)
  3. With a clean whisk attachment, beat on low speed until the mixture is foamy and then increase speed to medium-high until stiff peaks form, about 3 minutes.
  4. To form the meringue cookies you can simply scoop 1 heaping tablespoon sized dollop on to the parchment paper, or use a piping bag with a star attachment to pipe about 24 cookies.
  5. Bake at 200ºF for 2 hours. Do not open the oven. When finished baking, shut off oven and leave inside for another 2 hours or so.
  6. Once finished cooling in the oven, the meringues are ready to eat. If not eating right away you must store in an air tight container immediately or they will go soft. Store in an airtight container for up to two weeks.

Recipe Notes

  1. When making a meringue it is important to have very clean utensils as any grease or water can make the meringue not work.
  2. We've tested this using honey and it works just as well. Just make sure to use a mild tasting honey (raw honey depending on your tastes may be too strong of a flavor) like clover honey.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Breakfast Cookies

Aside from these breakfast cookies being packed with awesome nutrients, they are also  easy to make and taste like banana bread. Yes, banana bread.

Breakfast Cookies with Collagen Peptides

Breakfast Cookies

Before we get into the cookies, I have to tell you how excited I am about today’s post. I am teaming up with Vital Proteins to share with you this protein-packed, delicious recipe, but I want to tell you why I love Vital Proteins Collagen Peptides so much, and how I sneak it into my diet daily.

My mom and I have been adding collagen into our diets for over a year and a half now and have been truly amazed at what we’ve seen. Let me tell you about her, first. My mom’s hair hasn’t stopped growing and is thicker than ever. Before she started using collagen protein daily, her doctor told her she might have to start taking medicine for Osteoporosis. At her next visit her doctor was stunned that she no longer had it! Now, I’m not saying collagen is the cure, but it was one of the only changes she made so she absolutely attributes it. 

 

Easy Breakfast Cookies Cooling on Baking Sheet

I love it as it’s wonderful for your skin, nails, and hair, and also for joint and gut health. Now, how do we sneak it into our daily routine (aside from breakfast cookies)? Through my coffee (yes it’s tasteless)!


Paleo Breakfast Cookies Cut In Half

 

Easy breezy. I just add a scoop into the mug, pour in the coffee, and it dissolves instantly with no taste. But, these cookies… what a treat! Loaded with protein, healthy fats, and some good carbs to make up the perfect fueling snack anytime of day.

Make them nut-free

Swap out almond flour for oat flour and omit nuts for your favorite add-ins!

Breakfast Cookies

Watch the video:

Other collagen recipes:

Breakfast Cookies

Breakfast Cookies

Prep Time 8 min Cook Time 15 min Total Time 0:23 Yields 12

Ingredients

Directions

  • Preheat oven to 350°F and line a baking sheet or a plate with parchment paper.
  • In a bowl smash bananas until soft and mushy.
  • Add in almond flour, crushed nuts, shredded coconut, and collagen peptides and mix to combine.
  • Add in maple syrup, vanilla, and sea salt and mix to incorporate.
  • Add in any add-ins as desired.
  • Scoop 12 cookies onto the baking sheet and bake for 15 to 17 minutes.
  • Let cool completely before serving.
  • Lasts for up to 1 week in the refrigerator or in an air-tight container on the counter, or in the freezer for up to 1 month.
  • Recipe Notes

  • For these cookies I use the blue bottle of collagen peptides, not the green. The green is for gummies and other gelatin items.
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