Who doesn’t like a moist, warm chocolate chip cookie? If it’s made in the traditional american style, your body doesn’t…that’s who. But with this cookie, you can rest easy and know that it is made from real stuff and safe for those who have allergies to (or are trying to avoid) gluten, processed junk and dairy. Plus, these cookies have been kid tested and paleo approved.
The other added benefit from these cookies are that they are low-carb and have enough chocolate in them to give you your chocolate fix. But remember, sugar is sugar. And a cookie is still a cookie. Even when you use all natural ingredients, it doesn’t mean that you can sit down and eat the whole batch. Although, just like my favorite brownie recipe, you may want too because these cookies are that good…special thanks to my friends at Civilized Caveman.
- 2 cups blanched almond flour
- 3 TBS coconut flour
- 1/2 tsp Himalayan salt (the pink stuff, it has less sodium)
- 1/2 tsp baking soda
- 1 egg (at least an organic, brown one)
- 1 TBS vanilla extract
- 1/2 cup organic, extra-virgin coconut oil
- 1/2 cup raw organic honey
- 1/2 cup Enjoy chocolate chips (yes, they are really dairy-free)
- 1/4 cup Enjoy chocolate chunks (yes, they are really good)
Preheat your oven to 325 degrees. In a mixing bowl, combine your flours, salt, and baking soda. In a small bowl, melt your coconut oil and honey, I use a double broiler, let it cool and combine your egg and vanilla. Next, add your wet ingredients to your dry ingredients and mix. Making sure your batter is cool (or else the chocolate chip and chunks will melt) pour in your Enjoy chocolate chips and chocolate chunks.
Using a melon scoop, or tablespoon, place cookies on a greased cookie sheet (make sure to use coconut oil here too) and place in the oven. Bake for 13-15 minutes or until done. Remove your cookies and let them cool. Then, hide them from your family so there are some for you.