Cinnamon Parsnip Cookies with Coconut Butter Drizzle

Today is day 15 everyone!!  We are seeing an end in sight, and I gotta tell ya — I’m excited about it.  I don’t know WHAT it is about this time — but this is the hardest 21 DSD I have ever done!  The last time I went without fruit/sugar/etc. I made a whole 30 days out of it no problem.  The last time I did this, which was from January 10th to February 10th of this year I found myself not wanting sweet things at all.  I found that my cravings went away after only a week.  After the 30th day I was almost scared to eat something sweet because I didn’t want to give up how great I was feeling.  At this rate I only have 6 days to go and I still cannot go a single night without craving something sweet after dinner.  What the heck is going on??  My diet is meat, vegetables and healthy fats.  Hmm…I’m stumped.

Maybe it’s the fasting?  Could it be that fasting has created some cravings at night?  Hard to say.  Today was my second try at a 24 hour fast, and I gotta say — it’s still pretty damn easy.  I didn’t struggle with it at all.  After 24 hours I had myself a nice ribeye steak, broccoli, carrots, and a salad with oil and vinegar.  Not too shabby to break a fast with a steak, eh?

During my last detox I steered clear of even sweet potatoes just until the 30 days were up.  After the first 30 I brought them back in after workouts and such.  This time around I have not eaten sweet potatoes nor other starchy items like acorn squash…most of my vegetable choices have been greens, cauliflower, cabbage, etc.  The starchiest vegetable I have had so far are parsnips.  Oh, parsnips how I love you.

Occasionally for a semi-sweet treat Jason and I will eat parsnips sautéed in some butter along with a few dashes of cinnamon.  When they cook down they get this great aroma and really hit the spot for something a little bit comforting.

Yesterday was one of our hardest days for some reason.  Then, I thought…it’s freakin’ day 14…don’t you give up now you loser!  I’m always a fan of coming up with things that will ease the pain though haha.  I will not allow myself to give in before the 21 days are up — I don’t care how little of a thing it means on the large scale of life…I can’t do that to myself.  I’m stronger than that.

…but then I thought… if we enjoy parsnips warm with a little bit of cinnamon… hmmm….

I thought about pumpkin cookies.  Pumpkin cookies take pumpkin puree, well hell – you can puree parsnips!  Pumpkin cookies are usually sweetened, sure…  I know the ones I make usually have honey or coconut sap in them… but they don’t have to.

So I marched into the kitchen and figured I didn’t have anything to lose.  I don’t typically mess around with experimental baking.  Experiments for me are more likely to occur with meat or veggies — baking is something you don’t mess with!  Of course that’s more true for baked goods that take your typical white flour.  I remember growing up my mom would always stress how important it was to measure everything perfectly when it came to baking.  Well, mom’s not here and its experimental cookie time!

No, really…I fashioned up some amazing cookies yesterday.  The cool thing about them is they are completely sugar-free.  They are completely 21 DSD compliant.  They were good enough that they don’t just pass the test for this sugar-free period, but I can see myself making them regularly and feeling less stressed about eating them.  I don’t handle fructose very well at all…so even baked goods with honey usually give me some problems.  These are awesome and so clean!  People make pies with rhubarb; think of zucchini bread, everyone loves a good ol’ butternut squash pie… vegetable baked goods are where it’s at!



  • 3 good size parsnips, peeled and diced
  • 1 tsp. ground cinnamon
  • 1 tbsp. vanilla
  • 2 eggs
  • 1/2 c. coconut oil, melted
  • 2 c. almond meal
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. pumpkin spice blend



  1. Preheat oven to 350 degrees.
  2. First, steam your parsnips for about 10 minutes.  Get them nice and soft.  Once softened put them in your food processor and add ground cinnamon.  Blend until smooth.

    parsnips puree with cinnamon

  3. In a medium-sized mixing bowl combine your parsnip puree, vanilla, eggs, and coconut oil with some hand beaters.  Blend until well combined and a smooth consistency.
  4. In a larger mixing bowl combine almond meal, baking soda, salt, and pumpkin spice.
  5. Stir wet ingredients into dry and mix well.

    the start of a beautiful friendship

  6. Line a baking sheet with some parchment paper.  Drop dough by a tablespoon.  Bake for 20-25 minutes.
  7. Let cool on a wire rack.
  8. Once cookies are cool, eat one warm while you wait of course — heat 3 tbsp. of coconut butter in the microwave until it’s smooth and drizzle-like!  Cut a small hole in one corner of a ziplock bag.  Pour the coconut butter in there and drizzle like crazy over the cookies.  Give the cookies another quick dash of ground cinnamon just for funsies.

I am pleased to report that you can find these cookies featured in Fast Paleo’s Top 100 of 2012 e-book!  They’re THAT good!  🙂  I have relied on the recipes that flow from Fast Paleo’s website for so many dinners, and now they’ve refined all the best recipes of last year and made an e-book that is outstanding.  Not only do you get the 100 voted BEST recipes of 2012, but you get 4 BONUS e-books.  An easy downloadable guide that’s all about cookies, another all about muffins, a third all about ICE CREAM and a fourth all about beverages!  It doesn’t get any better than that.  Get this e-book downloaded and you’ll bet set for dinners/desserts for quite some time!

You can leave a response, or trackback from your own site.

13 Responses to “Cinnamon Parsnip Cookies with Coconut Butter Drizzle”

  1. […] nagging need for something sweet, at night-time after dinner of course, and I came up with these Cinnamon Parsnip Cookies with Coconut Butter Drizzle.  They were amazing, and my love for the parsnip grew and […]

  2. Wow, these look amazing! I’ve never had parsnips but I think I’m on a mission to find them now!

    • jennifer says:

      Oh, pasrnips are the BEST! You will love them. These cookies are even better if you add some honey or maple syrup, but I was on a 21DSD then. They are pretty darn satisfying even sugar-free though. 🙂

  3. Sarena says:

    I def need to try this…..willtry with almond flour but drastically reduced amount. Cant have nuts….

    • jennifer says:

      I have not tried making these cookies without almond meal — but you could always split the amount up with another type of flour that you do okay with. My recommendation would be 1 c. almond meal and make up the rest with arrowroot, coconut flour, or a mixture of both. The more coconut flour you have the more moisture you need — the problem with these cookies in particular is that they already have a limited amount of moisture because there is no liquid sweetner involved. If using 1/2 c. of coconut flour + 1/2 c. arrowroot, you may want to add 2 more eggs and up the moisture somewhere…maybe a little bit of coconut milk added? Let me know how they turn out for you! 🙂

  4. […] cook them nor the desire to try them…Well, I would have agreed with you before I ate my first Cinnamon Parsnip Cookie. The idea of taking an ignored root vegetable and turning it into a dessert seemed laughable but […]

  5. M. says:

    I made these today and WOWZA, they were amazing. Even my super-picky 5 year old gobbled down 5 of them before I put the breaks on him! Haha! I did make a couple of small changes: added 2 Tbsp of raw honey, used 1 Tbsp ground cinnamon, 2 tsp vanilla, and instead of pumpkin pie spice I went with 1 tsp ground nutmeg and 1/8 tsp ground cloves. I also skipped the coconut butter drizzle. End result: DELICIOUS. Thanks so much for this awesome recipe! 🙂

    • jennifer says:

      Woo hoo!! I love this recipe too, so glad you liked them! Those changes sound great; I’ll have to alter mine sometime just for something different. Thanks for the comment! 🙂

  6. […] Cinnamon Parsnip Cookies with Coconut Butter Drizzle from The Paleo Prize […]

  7. Kira says:

    Ever tried replacing the almond flour with cocao or carob? Any other additions?

    • jennifer says:

      Kira, no I haven’t tried any other additions to this recipe. Although, I like your ideas — I’d love feedback if you try either of them out! These are one of my go-to favorites any time I am on a 21DSD. 🙂

  8. Beverly says:

    These are so yummy and I’m sure my son will like them too. I really like that they don’t have any added sweetener. We have many food allergies and intolerances, so these are perfect. I did replace the eggs with 1 T gelatin+ 3 T water and 1/3 c applesauce…unsweetened of course. They turned out beautiful!

    • jennifer says:

      Beverly, thank you for the comment! I love these cookies, too. I love that I can eat them and feel really good about it. I hope your son enjoys them! 🙂

Leave a Reply

Powered by WordPress | Designed by: Free WP Themes. | Thanks to Best Free WordPress Themes, Find WordPress Themes Free and Free WP Themes