Paleo Ranger Cookies. That is what is on the menu this week friends. And trust me these are good! Like really, really, good.
But what a funny name. Ranger cookies. Did you guys grow up eating these? I did. My grandma made these ever since we were little. I really wonder how these originally got their name. Were these really the cookies that rangers ate after a long day of riding, sitting around the campfire at night after they had set up camp for the night? I just can’t picture it. And a quick google search was totally un-helpful. So if anyone knows the origin of the name of these cookies please pipe up! I am always looking to expand my random knowledge. You just never know, it just might come in handy for that day you appear on Jeopardy or play your next game of Trivial Pursuit…
Now traditional ranger cookies are made with oats and shredded coconut, but since we are avoiding all grains (you can read why here) these don’t have any oats in them. But they still have a great texture just with the shredded coconut alone. At least if you ask me (and Erik). We brought these on the plane with us when we went to Bali, and they didn’t last long. At. All.
I always bring a ton of snacks on the plane because you just never know if you will be able to find safe food when you are traveling. Think fruits, chopped veggies, soaked and dehydrated nuts, Epic bars, canned tuna and salmon (yes really) and usually one or two baked goods that I have made ahead of time. Honestly, my carry-on bag is always so heavy because of all my snacks! Totally worth it though. I would much rather carry a few extra pounds on my back than get sick. There is nothing worse than being sick on a plane. Ugh so gross!
Paleo Ranger Cookies
(Gluten free, Grain free, Dairy free, Egg free, SCD, GAPS, Low FODMAP)
Ingredients
- 2 1/2 cups almond flour
- 1 1/2 cups finely shredded coconut
- 1/2 tsp baking soda
- 1 pinch sea salt
- 1/4 cup organic coconut oil, melted
- 1/4 cup maple syrup or honey
- 1/4 cup full fat coconut milk
- 1 tbsp organic vanilla extract
- 1 egg or 1 grassfed gelatin egg**
Instructions
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Preheat your oven to 350F
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In a large mixing bowl combine the dry ingredients
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Add the wet ingredients and blend well with a pastry blender (or spoon)
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Cover 2 baking sheets with parchment paper
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Form the dough into ~1inch balls and place on the parchment paper
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Using a fork flatten the cookies using a crosshatch pattern (Tip: wet the fork every few cookies to prevent the dough from sticking to the fork)
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Place the trays in the oven and cook for 15-16 minutes, or until golden on the bottom
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Remove from the oven and let cool for 5-10 minutes
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Serve and enjoy!
Recipe Notes
*** To make a gelatin egg: combine 1 TBSP grass-fed gelatin with 1 TBSP cold water and stir vigorously until the gelatin dissolves, then add 2 TBSP boiling water and beat well (it should make a frothy type substance) - I recommend using Vital Proteins Green Container gelatin or Great Lakes Red Container gelatin
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