Peanut Butter & Jelly Thumbprint Cookies

This recipe isn’t 100% paleo because of the peanut butter, but you can definitely substitute another nut butter to make it paleo: like almond, or macadamia. 

This recipe also uses Simply Stacked baking mix. If you’re unfamiliar, it’s an all-purpose gluten-free, paleo, low carb, and low-glycemic baking mix. It’s unsweetened so you can use it to make sweet or savory items. 

To order Simlly Stacked, go to: For 10% off, use code: Ali

They have a bunch of recipes on their site. I think it’s best for pancakes 🙂 


Anyway, here’s the recipe for the cookies!

2/3 cup of Simply Stacked Grain Free Mix 

2 tablespoons coconut oil or ghee, melted

1 teaspoon vanilla extract

2 eggs

2 tablespoons coconut sugar

1 ripe banana

1/4 nut butter (I used peanut butter)

About 1/4 c jam or jelly (I used Trader Joe’s, it’s sweetened with grape juice)

Preheat oven to 350 degrees F. Also, line a cookie sheet with parchment paper or lightly grease it. 

In a large mixing bowl, smash your banana with the vanilla, melted fat, coconut sugar, nut butter, and eggs. 

Mix in the Simply Stacked mix. 

Use a tablespoon to drop little balls of dough. They don’t spread, but don’t smush them down. We’ll do that later. 

Bake in preheated oven for 10-12 min.

As soon as you pull them out, use the back of a small spoon, or your thumb, to create a little crater in the cookie for your jam. 

After you’ve created all the nooks, use a 1/2 teaspoon to scoop your jam into the crater. 

Makes about 12-16 cookies. 

Link to Simply Stacked is also available in my Paleo Resources section 🙂 Don’t forget to use Ali for 10% off at

Paleo Banana Muffins

Sorry I haven’t posed lately! I’ve been eating a lot of salad.

Danny’s leaving on another trip for work, and, like always, wanted something homemade to snack on. He asked for banana bread and I decided to make a paleo variety, too.

Hope you like them!

Paleo Banana Muffins (makes 16 muffins or one average size loaf)
Wet ingredients
5 eggs
1 Tbsp. vanilla extract
1/2 can coconut milk (14 oz can, so about 7 oz)
1/2 cup coconut oil or softened, unsalted butter
2 nasty bananas, smashed
1/4-3/4 cup honey or agave nectar

Dry ingredients
1/2 cup almond meal
1/2 cup coconut flour
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. ground cinnamon

Preheat oven to 350 degrees F. Prep your muffin tin or loaf pan.

Combine dry ingredients in a small mixing bowl.


Mix together. Set aside.

In a larger bowl, combine your wet ingredients (photo taken before adding bananas and fat).


Using a whisk or handheld mixer, integrate your wet ingredients.


Add dry ingredients to wet.





Spoon mixture into prepared loaf pan or muffin tins.


Bake. I didn’t check the time, sorry! Check at about 15 minutes.


Pineapple Right-Side-Upcakes

My dad always says he never wants anything for Father’s Day, his birthday, Christmas… You get the point. So, as this Father’s Day approached and we asked him what he wanted, he said his usual “I don’t want anything,” but the caveat was “but I want a pineapple upside-down cake with lots of cherries.” I decided I would use the opportunity of making him a non-paleo pineapple upside-down cake to make some paleo right-side-upcakes. Clever, right?!

These are so yummy and I was very careful about measurements (shocking, right?).

Paleo Pineapple Right-Side-Upcakes (Makes about 1.5 dozen)
1-20 oz. can of crushed pineapples, drained (check ingredients, make sure they’re in pineapple juice and not syrup)
1-14.5 oz. can of pitted cherries in water, drained (or fresh cherries if you have the patience to pit them)

Wet Ingredients
2 tsp. vanilla extract
5 Tbsp. agave nectar or honey
5 eggs
3/4 c. coconut milk
1/2 c. butter or coconut oil, melted

Dry Ingredients
1 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 c. coconut flour
1/4 c. dried, shredded coconut (unsweetened)

Preheat your oven to 350 degrees F.

Line a muffin tin with adorable liners (ok, they don’t have to be adorable…)

Place canned ingredients in strainers and allow them to drain.



Get out as much of the excess liquid as possible.

In one bowl, combine all your dry ingredients.


In another (larger) bowl, combine all your wet ingredients.


Using a handheld mixer, slowly add your dry ingredients into your wet ingredients.


Stop mixing once the batter comes together. Fold in your drained pineapple.


Spoon the mixture into your liners.


Top with cherries.


Place in preheated oven and bake for 25-30 minutes.


Top with whipped coconut cream “frosting” if you wish! Hope you enjoy!


Chocolate Coconut Cookies

I will be the first to tell you that I am not a baker. I think that gene skipped me. As much as I love to cook, baking is a completely separate demon that often leaves me in a state of frustration. Either way, on occasion, I do get an itch that only baking can scratch. This is what I threw together using what was in my cupboard.

Chocolate Coconut Cookies
Wet ingredients
-1 can coconut milk
-1 nasty banana, mashed
-2 eggs
-1 teaspoon each of vanilla and almond extract
-1/4 cup agave nectar (use more if your sweet tooth is having one of those days)

Dry ingredients
-1 3/4 tsp baking soda
-1 1/4 c. dried, unsweetened coconut flakes
-4 1/4 c. almond meal
-1/4 c +2 Tbsp unsweetened cocoa powder
-1/2 tsp salt

Preheat oven to 350 degrees F and line a cookie sheet (or 2) with parchment paper.

In one bowl, mix all your wet ingredients together. In another bowl, mix all your dry ingredients together.


Slowly add dry ingredients into wet. Mix well.


Once your dough is mixed, spoon mixture onto prepared cookie sheets.


Bake for 8-12 minutes. Cookies will be very moist and cakey. I haven’t tried it, but it would probably work well as muffins. Top with coconut cream if you wish.


Yes, they might look like poo, but they don’t taste like it!



Paleo Peach Shortcake

I really wanted some paleo dessert tonight. This recipe is pretty simple and the biscuits are versatile.

Paleo Peach Shortcake
-2.5 c Almond Meal
– .5 heaping teaspoon of baking powder
– .5 heaping teaspoon sea salt
– .5 teaspoon almond extract
– 1-2 Tablespoons honey or agave nectar
– .25 c coconut oil or butter, softened at room temperature
– 2 eggs
– .25 c coconut or almond milk

Preheat oven to 450 degrees F and line a cookie sheet with parchment paper.

Mix all dry ingredients in a mixing bowl.


Add wet ingredients and mix. Drop heaping spoonfuls of batter onto parchment-lined cookie sheet.


Bake for 8-12 minutes.


Peach Filling
– 2 12oz packages of frozen peaches
– Ground cinnamon
– 2 teaspoons vanilla extract
– 1-2 Tablespoons honey or agave nectar (optional)
– Butter or coconut oil

Heat a little of your fat of choice. Add peaches and seasonings. Allow liquid to reduce and peaches to warm through.


Cut prepared biscuit in half. Top with peach filling and some coconut cream if you wish (check the coconut cupcake or Super Bowl posts for coconut cream recipe!).



Paleo Blueberry Chai Bread

I will be the first to admit that baking is not one of my strong points. If you guys couldn’t tell already, I HATE measuring. Baking is so stifling because if you put too much of x and not enough of y and completely forgot about z, you’re in BIG trouble–you messed up. In cooking, you have a little more room for creativity, which I love. That being said, I was worried about baking something for you guys. The little container of blueberries in my fridge (the ones that were about to go bad soon) motivated this recipe. Enjoy!

Blueberry Chai Bread (makes one loaf)

-3 bananas, mashed
-2 eggs
-2 Tbsp. butter or coconut oil
-1 tsp. almond extract
-1 Tbsp. agave nectar
– 1/4 c. Chai tea (I just heated some almond milk, allowed some black tea to steep in the almond milk, and added ginger and cinnamon)

-1 1/2 c. Almond meal
-1/4 tsp. baking soda
-1/4 tsp. salt
-1 tsp.-1 Tbsp. cinnamon
-1 tsp.-1 Tbsp. ground ginger

-3/4 c. Fresh blueberries
-1/4-1/2 c. Crushed walnuts (optional)

Preheat oven to 350 degrees F and grease a baking sheet with coconut oil or butter.

Mix all of your dry ingredients in a small bowl and set aside. In a large bowl, mix all your wet ingredients. Mix dry ingredients into the wet then gently fold in your blueberries. Pour into your baking sheet then top with crushed walnuts. Top with more ground ginger and/or cinnamon if you wish.

Bake for about 35-45 minutes and allow to cool before serving.