35+ Delicious Holiday Paleo German Recipes to Make Healthier Season

The holiday season brings with it a sense of warmth, nostalgia, and the opportunity to share delicious meals with family and friends.

For those who follow a paleo lifestyle or are looking to add more wholesome recipes to their holiday menu, finding recipes that maintain traditional flavors while staying true to paleo principles can be a challenge.

Thankfully, the rich culinary traditions of Germany offer an abundance of holiday dishes that can be adapted to meet paleo standards, showcasing flavors that perfectly capture the festive spirit.

From hearty main courses to delicate desserts and festive snacks, the following collection of over 35 paleo German recipes will inspire your holiday menu and delight your guests.

Whether you’re preparing a cozy family dinner, a holiday party, or a special gathering, these recipes are sure to elevate your celebrations with their authentic flavors, nutrient-rich ingredients, and wholesome goodness.

35+ Delicious Holiday Paleo German Recipes to Make Healthier Season

Embracing a paleo diet during the holidays doesn’t mean sacrificing flavor or tradition.

With these 35+ paleo German recipes, you can create a holiday menu that embodies the rich, comforting flavors of German cuisine while staying true to healthy, whole-food principles.

From savory roasts and warm soups to spiced cookies and classic desserts, these recipes ensure your holiday season is both satisfying and nourishing.

So, this year, try something different by incorporating these paleo twists on classic German holiday dishes.

Let the tastes of gingerbread, roast meats, and heartwarming soups fill your home and bring joy to your holiday table.

Celebrate the season with meals that are both festive and health-conscious, creating memories that will be cherished for years to come.

Paleo German Bratwurst with Sauerkraut

This dish brings the hearty flavors of traditional German cuisine to the holiday table with a paleo twist. The combination of savory bratwurst and tangy, fermented sauerkraut makes for a satisfying main course that’s both comforting and nutritious.

Ingredients:

• 1 lb. high-quality, nitrate-free bratwurst (check for paleo certification)
• 2 cups sauerkraut, drained and rinsed
• 1 tbsp. ghee or coconut oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp. apple cider vinegar
• 1 tsp. caraway seeds
• 1/2 cup chicken or vegetable broth
• Fresh parsley for garnish

Instructions:

1. In a large skillet over medium heat, add ghee or coconut oil. Sauté the onions until they begin to turn translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
2. Add the sauerkraut, apple cider vinegar, and caraway seeds to the skillet. Stir well and cook for 5 minutes, allowing the flavors to meld.
3. Push the sauerkraut mixture to the side of the skillet and place the bratwurst in the center. Brown the bratwurst on all sides, turning occasionally for even cooking, about 8-10 minutes.
4. Pour the chicken or vegetable broth over the bratwurst, cover, and simmer for an additional 10 minutes until the sausages are cooked through.
5. Serve the bratwurst over a bed of sauerkraut and garnish with fresh parsley.

The combination of bratwurst and sauerkraut makes for a rich and satisfying holiday main dish. This paleo version captures the essence of traditional German recipes while ensuring each bite is gluten-free, dairy-free, and full of flavor.

Paleo German Lebkuchen Cookies

These paleo lebkuchen cookies are perfect for the holiday season. They are infused with warming spices like cinnamon, cloves, and nutmeg, creating a deliciously fragrant and chewy treat that everyone will love.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup raw honey
• 2 tbsp. coconut sugar (optional, for added sweetness)
• 1 egg, beaten
• 1 tbsp. molasses
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Sliced almonds and raw honey for decoration (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, cinnamon, cloves, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the beaten egg, honey, and molasses. Add the wet ingredients to the dry ingredients and stir until a dough forms.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, pressing each ball down slightly to flatten it.
5. Decorate each cookie with a few slices of almonds and drizzle a touch of honey on top.
6. Bake for 10-12 minutes, or until the edges start to turn golden brown. Let the cookies cool completely on the baking sheet before transferring them to a wire rack.

These paleo lebkuchen cookies are a delightful holiday treat that captures the heart of traditional German baking without any gluten, refined sugars, or dairy. The mix of spices adds depth and warmth, making them perfect for sharing at gatherings or gifting to loved ones.

Paleo German Potato Salad

This paleo version of the classic German potato salad uses no mayonnaise, making it lighter and full of flavor. It’s dressed with a tangy vinaigrette that highlights the natural taste of the potatoes and pairs well with any holiday main dish.

Ingredients:

• 2 lbs. small potatoes (red or Yukon gold), scrubbed and cut into bite-sized pieces
• 1/4 cup apple cider vinegar
• 2 tbsp. Dijon mustard
• 1/4 cup avocado oil or olive oil
• 1/2 cup chopped fresh parsley
• 1/2 cup finely chopped red onion
• 2 stalks celery, diced
• Salt and freshly ground black pepper, to taste

Instructions:

1. Place the potatoes in a large pot of salted water and bring to a boil. Simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
2. While the potatoes are cooling, whisk together the apple cider vinegar, Dijon mustard, and avocado oil in a bowl until emulsified.
3. In a large mixing bowl, combine the warm potatoes with the chopped red onion, celery, and parsley.
4. Pour the vinaigrette over the potato mixture and toss gently until well coated. Season with salt and pepper to taste.
5. Serve warm or chilled, as per preference.

This paleo German potato salad provides a refreshing change from the traditional heavy versions and is a perfect addition to any holiday table. The combination of the tangy vinaigrette, fresh herbs, and crisp vegetables highlights the natural flavors of the potatoes, making it a dish everyone can enjoy.

Paleo German Rinderroulade (Beef Roll)

Rinderroulade is a classic German dish that is full of robust flavors, typically made with beef, filled with a savory mixture of bacon, onions, and pickles. This paleo adaptation stays true to the original, with no gluten or dairy, ensuring everyone can enjoy this holiday favorite.

Ingredients:

• 2 lbs. flank steak or top round, cut into thin slices
• 4 slices nitrate-free bacon, finely chopped
• 1 onion, finely diced
• 4 dill pickles, sliced lengthwise
• 2 tbsp. ghee or avocado oil
• 1 cup beef broth (low-sodium, paleo-friendly)
• 2 tbsp. tomato paste
• 1 tbsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 1 tsp. smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh thyme for garnish

Instructions:

1. Lay the slices of beef flat on a cutting board. Season both sides with salt and pepper. Spread a thin layer of Dijon mustard on each slice.
2. Place a few slices of bacon, a few pieces of onion, and one or two pickle slices on each slice of beef.
3. Roll up the beef tightly, securing each roll with toothpicks or kitchen twine.
4. In a large skillet over medium-high heat, heat the ghee or avocado oil. Sear the beef rolls on all sides until browned, about 3-4 minutes per side. Remove the rolls and set aside.
5. In the same skillet, add the remaining onions and sauté until they become golden. Stir in the tomato paste and smoked paprika, then pour in the beef broth and apple cider vinegar.
6. Return the beef rolls to the skillet, cover, and simmer for 1.5-2 hours, turning occasionally until the beef is tender and the flavors have melded.
7. Remove the toothpicks or twine and serve the Rinderroulade with fresh thyme.

This paleo version of Rinderroulade is a hearty, satisfying dish perfect for holiday dinners. The tender beef rolls, filled with rich and tangy flavors from the bacon, pickles, and onion, make it a crowd-pleaser that’s both traditional and healthy.

Paleo German Red Cabbage (Rotkohl)

A side dish that complements almost any main course, paleo German red cabbage is sweet and tangy with a depth of flavor that enhances holiday meals. It pairs especially well with dishes like bratwurst or Rinderroulade.

Ingredients:

• 1 head of red cabbage, thinly sliced
• 1 large apple, peeled, cored, and diced
• 1 onion, finely chopped
• 2 tbsp. ghee or coconut oil
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp. honey or maple syrup
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, melt the ghee or coconut oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
2. Add the sliced red cabbage and diced apple to the pot. Stir well to combine.
3. Pour in the apple cider vinegar, water, and honey. Sprinkle in the ground cloves and cinnamon, and season with salt and pepper.
4. Cover the pot and simmer over low heat for 45-50 minutes, stirring occasionally, until the cabbage is tender and infused with the sweet and tangy flavors.
5. Serve warm, garnished with fresh parsley.

This paleo German red cabbage is a festive and healthy side dish that pairs well with rich main courses. The combination of the sweet apple, tangy vinegar, and warm spices create a comforting dish perfect for holiday feasts.

Paleo German Mushroom Soup (Champignon Suppe)

A creamy, hearty soup made with earthy mushrooms and fresh herbs, this paleo German mushroom soup is ideal as a starter for your holiday meal. It’s full of flavor without relying on cream or gluten, making it suitable for those who follow a paleo diet.

Ingredients:

• 1 lb. white or cremini mushrooms, sliced
• 1 medium onion, finely chopped
• 3 tbsp. ghee or avocado oil
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium, paleo-friendly)
• 1 cup full-fat coconut milk or unsweetened almond milk
• 2 tbsp. fresh thyme, chopped
• 1 tbsp. fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a large pot or Dutch oven, melt the ghee or avocado oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Stir in the garlic and mushrooms. Cook for 8-10 minutes, or until the mushrooms release their moisture and become tender.
3. Pour in the chicken or vegetable broth and bring to a simmer. Cook for an additional 15 minutes, allowing the flavors to develop.
4. Use an immersion blender or transfer the soup in batches to a high-speed blender and blend until smooth. If you prefer a chunkier soup, blend only half of the mixture.
5. Return the soup to the pot and stir in the coconut milk. Simmer for 5 more minutes, then season with salt and pepper.
6. Serve hot, garnished with fresh thyme and parsley.

This paleo German mushroom soup is rich and full of the earthy flavors of mushrooms, perfect as a warm, comforting starter for holiday gatherings. The addition of coconut milk gives it a creamy texture while keeping it paleo-friendly, making it both satisfying and nutritious.

Paleo German Pork Schnitzel

Pork schnitzel is a classic German dish that is typically breaded and fried. This paleo version eliminates the breadcrumbs but keeps the crispy, golden exterior and delicious flavor. It’s perfect for a holiday meal or a special dinner with a German twist.

Ingredients:

• 4 boneless pork loin chops, pounded thin
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1/2 cup coconut flour
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• Salt and freshly ground black pepper, to taste
• Ghee or avocado oil, for frying
• Lemon wedges, for serving
• Fresh parsley, chopped for garnish

Instructions:

1. Season the pork chops with salt, pepper, paprika, and garlic powder.
2. Set up a breading station with three shallow dishes: one with coconut flour, one with the beaten eggs, and one with almond flour.
3. Dredge each pork chop in the coconut flour, then dip into the eggs, and finally coat with the almond flour.
4. In a large skillet over medium-high heat, add enough ghee or avocado oil to coat the bottom of the pan. Fry the pork schnitzels for 2-3 minutes per side or until golden brown and cooked through.
5. Remove the schnitzels and place them on a plate lined with paper towels to drain any excess oil.
6. Serve with lemon wedges and garnish with fresh parsley.

This paleo pork schnitzel delivers all the crispy, flavorful goodness of the original without gluten or dairy. It’s perfect for a festive holiday main dish that is both satisfying and refined, offering a traditional taste with a modern, healthy twist.

Paleo German Potato Pancakes (Kartoffelpuffer)

German potato pancakes are crispy, golden, and typically served with applesauce or a dollop of sour cream. This paleo version skips the flour and dairy but maintains the satisfying texture and flavor that makes them so beloved.

Ingredients:

• 3 large russet potatoes, peeled and grated
• 1 small onion, finely grated
• 2 large eggs, beaten
• 2 tbsp. almond flour
• 1/2 tsp. garlic powder
• Salt and freshly ground black pepper, to taste
• Ghee or avocado oil, for frying
• Fresh apple sauce or dairy-free sour cream, for serving

Instructions:

1. Place the grated potatoes in a bowl of cold water and let soak for 5-10 minutes. Drain well and squeeze out any excess moisture using a clean kitchen towel.
2. In a mixing bowl, combine the grated potatoes, grated onion, beaten eggs, almond flour, garlic powder, salt, and pepper. Mix until well combined.
3. Heat ghee or avocado oil in a large skillet over medium heat. Spoon the potato mixture into the pan, flattening each portion into a pancake shape.
4. Fry the pancakes for 3-4 minutes per side or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
5. Remove the pancakes and place them on a plate lined with paper towels to absorb excess oil.
6. Serve warm with a side of fresh apple sauce or dairy-free sour cream.

These paleo potato pancakes are a perfect side dish or a main course for a holiday gathering. They are crispy on the outside, tender on the inside, and pair beautifully with the sweetness of applesauce or the tang of dairy-free sour cream.

Paleo German Cabbage and Bacon Skillet (Kohl mit Speck)

A simple yet flavorful dish, German cabbage and bacon skillet is perfect as a side dish for any holiday meal. The bacon adds a smoky depth to the cabbage, creating a rich and savory combination that’s sure to be a hit at the table.

Ingredients:

• 1 small head of green cabbage, shredded
• 1/2 lb. nitrate-free bacon, chopped
• 1 medium onion, finely diced
• 2 tbsp. ghee or avocado oil
• 1 tbsp. apple cider vinegar
• 1/2 tsp. caraway seeds (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces and set aside, leaving the rendered fat in the pan.
2. Add the diced onion to the skillet and sauté until translucent, about 2-3 minutes.
3. Add the shredded cabbage to the skillet and stir well to coat with the bacon fat. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
4. Stir in the apple cider vinegar and caraway seeds (if using). Season with salt and pepper to taste.
5. Return the cooked bacon to the skillet and mix until evenly distributed.
6. Serve warm, garnished with fresh parsley.

This paleo German cabbage and bacon skillet is a hearty and flavorful dish that’s easy to make and perfect for the holiday season. The combination of tender cabbage, crispy bacon, and a touch of vinegar creates a savory side that pairs beautifully with any main course.

Paleo German Bratwurst with Sauerkraut

Bratwurst and sauerkraut are a beloved pairing in German cuisine, and this paleo version is perfect for a holiday meal. It’s simple yet satisfying, featuring savory bratwurst and tangy, fermented sauerkraut that pairs well with a variety of sides.

Ingredients:

• 4 paleo-friendly bratwurst sausages
• 2 cups sauerkraut, drained
• 1 tbsp. ghee or avocado oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup apple cider (or water for a less sweet option)
• 1/2 tsp. caraway seeds (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat the ghee or avocado oil over medium heat. Add the sliced onion and cook for 2-3 minutes until soft and slightly caramelized.
2. Stir in the minced garlic and cook for an additional minute.
3. Add the sauerkraut and caraway seeds (if using) to the skillet. Pour in the apple cider and stir well. Season with salt and pepper to taste.
4. Lower the heat and let the sauerkraut simmer for 10-15 minutes, allowing the flavors to meld and the liquid to reduce.
5. In a separate pan, cook the bratwurst over medium heat, turning occasionally until golden brown and cooked through, about 10-12 minutes.
6. Serve the bratwurst with a generous portion of sauerkraut and garnish with fresh parsley.

This paleo version of bratwurst with sauerkraut is a traditional German dish that brings a festive and hearty element to any holiday table. The rich flavors of the bratwurst paired with the tangy, slightly sweet sauerkraut create a dish that’s both satisfying and full of authentic German flavors.

Paleo German Beef Stew (Rindergulasch)

Rindergulasch is a classic comfort food in Germany, perfect for warming up on chilly holiday evenings. This paleo adaptation uses hearty ingredients to create a stew that’s rich and deeply flavorful without any gluten or dairy.

Ingredients:

• 2 lbs. beef stew meat, cut into bite-sized chunks
• 2 tbsp. ghee or avocado oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 1 tbsp. paprika (preferably smoked)
• 1 tsp. ground caraway seeds
• 2 cups beef broth (low-sodium, paleo-friendly)
• 1 cup carrots, sliced into rounds
• 1 cup parsnips, sliced into rounds
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot or Dutch oven, heat the ghee or avocado oil over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef and set aside.
2. Add the chopped onion to the pot and sauté until soft, about 4-5 minutes. Stir in the garlic and cook for another minute.
3. Mix in the tomato paste, paprika, and caraway seeds, stirring for a minute to toast the spices.
4. Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat and let it simmer for 1.5-2 hours, or until the beef is tender and the flavors have developed.
5. Add the carrots and parsnips to the pot and cook for another 20-25 minutes, or until they are tender.
6. Season with salt and pepper to taste and serve garnished with fresh parsley.

This paleo German beef stew is a hearty, comforting dish perfect for the holiday season. The tender chunks of beef and the sweet, earthy flavors of carrots and parsnips, combined with the smoky paprika and caraway seeds, make for an irresistible meal that everyone will love.

Paleo German Apple Strudel

Apple strudel is a classic German dessert, often enjoyed during the holiday season. This paleo version keeps the delicious, spiced apple filling but uses a gluten-free crust to create a warm and satisfying treat.

Ingredients:

• 2 large apples, peeled, cored, and thinly sliced
• 1/4 cup almond flour
• 2 tbsp. coconut flour
• 1/4 cup coconut oil, melted
• 2 tbsp. honey or maple syrup
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 cup raisins (optional)
• 1 egg, beaten (for brushing)
• Sliced almonds for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, melted coconut oil, honey, cinnamon, and nutmeg. Mix until a dough forms. Roll out the dough between two sheets of parchment paper until it is thin and rectangular in shape.
3. In a separate bowl, mix the sliced apples, raisins (if using), and a sprinkle of cinnamon. Spread the apple mixture evenly over the dough, leaving a small border around the edges.
4. Carefully roll the dough over the apples to form a log shape. Pinch the edges to seal and place it on the prepared baking sheet with the seam side down.
5. Brush the top of the strudel with the beaten egg and sprinkle with sliced almonds if desired.
6. Bake for 25-30 minutes, or until the strudel is golden brown and the apples are tender.
7. Let cool for a few minutes before slicing and serving.

This paleo apple strudel is a warm, comforting dessert with a perfect balance of sweet, tangy, and spiced flavors. It’s an excellent holiday treat that’s gluten-free and refined sugar-free, making it a healthier option for festive occasions.

Paleo German Roast Duck with Red Cabbage

Roast duck is a festive and traditional dish in Germany, often enjoyed during the holiday season. This paleo version focuses on crisp skin and tender meat, paired with a classic German-style red cabbage that adds sweetness and tang to the meal.

Ingredients:

• 1 whole duck (about 4-5 lbs)
• Salt and freshly ground black pepper, to taste
• 2 tbsp. ghee or avocado oil
• 1 apple, quartered
• 1 onion, quartered
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For the Red Cabbage:

• 1 small head of red cabbage, shredded
• 1 apple, peeled, cored, and sliced
• 1/2 cup apple cider or unsweetened apple juice
• 2 tbsp. apple cider vinegar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 cup ghee or coconut oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Rinse the duck under cold water and pat it dry with paper towels. Season the inside and outside of the duck generously with salt and pepper. Stuff the cavity with the quartered apple, onion, rosemary, and thyme.
2. Place the duck breast-side up on a roasting pan lined with a rack. Rub the outside of the duck with ghee or avocado oil.
3. Roast in the oven for 1.5-2 hours, or until the skin is crispy and the meat is cooked through. Baste the duck occasionally with the rendered fat for added crispiness.
4. Meanwhile, prepare the red cabbage. In a large skillet over medium heat, melt the ghee or coconut oil. Add the shredded cabbage and sliced apple, stirring to coat with the fat.
5. Pour in the apple cider and apple cider vinegar. Sprinkle in the cinnamon and cloves and season with salt and pepper. Simmer for 25-30 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
6. Serve slices of the roast duck with a generous portion of red cabbage on the side.

This paleo German roast duck with red cabbage is a rich, flavorful main course that captures the essence of German holiday dining. The crispy skin of the duck paired with the sweet and tangy red cabbage creates a delightful contrast that is perfect for festive meals.

Paleo German Sausage and Sauerkraut Skillet

A quick and easy dish that embodies the flavors of traditional German cuisine, this paleo sausage and sauerkraut skillet is perfect for holiday lunches or casual dinners. It’s hearty, flavorful, and made with whole, healthy ingredients.

Ingredients:

• 4 paleo-friendly sausages (such as bratwurst or knockwurst)
• 2 tbsp. ghee or avocado oil
• 1 medium onion, thinly sliced
• 2 cups sauerkraut, drained and rinsed
• 1/2 cup apple cider or water
• 1/2 tsp. paprika
• 1/4 tsp. caraway seeds (optional)
• Fresh parsley for garnish

Instructions:

1. Heat the ghee or avocado oil in a large skillet over medium heat. Add the sausages and cook for 6-8 minutes, turning occasionally until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the sliced onion and cook for 2-3 minutes until softened. Stir in the paprika and caraway seeds, if using.
3. Add the sauerkraut and apple cider to the skillet. Stir well and let it simmer for 5-7 minutes until the flavors meld and the sauerkraut is heated through.
4. Return the sausages to the skillet and cook for an additional 2-3 minutes, allowing the sausages to reheat and soak in the flavors.
5. Serve warm, garnished with fresh parsley.

This paleo German sausage and sauerkraut skillet is an easy, one-pan dish that packs a lot of flavor. The savory sausages combined with tangy sauerkraut create a comforting, holiday-inspired meal that’s both satisfying and nutritious.

Paleo German Spiced Honey Almond Cookies

German holiday baking is known for its warm, spiced flavors and unique textures. These paleo honey almond cookies are a simple, yet decadent treat perfect for a holiday cookie platter.

Ingredients:

• 1 cup almond flour
• 1/2 cup blanched almond meal
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/2 tsp. vanilla extract
• 1/2 cup sliced almonds, for topping
• Pinch of sea salt

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, almond meal, cinnamon, cloves, nutmeg, and sea salt. Stir well to combine.
3. In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Scoop spoonfuls of the dough and roll into small balls. Place them on the prepared baking sheet and flatten each ball with the back of a spoon or your fingers.
6. Press a few sliced almonds on top of each cookie.
7. Bake for 10-12 minutes, or until the cookies are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These paleo German spiced honey almond cookies are a festive holiday treat that’s both flavorful and free from refined sugars and gluten. The warm spices combined with the natural sweetness of honey and the crunch of almonds make them a perfect addition to your holiday baking spread.

Note: More recipes​ are coming soon!