Looking for a sweet treat for yours truly that won't destroy their wholesome plate?
Try this "healthier" version of a chocolate chip cookie. Gluten free (high protein almond flour base), no refined sugars (only pure maple syrup from Michigan trees and raw honey from the farm), actual chocolate from a cacao plant, superstar coconut oil, and real butter from a natural cow. YUM.
Preheat oven to 350.
Ingredients:
5 TBSP organic butter
5 TBSP coconut oil
3 TBSP maple syrup
3 TBSP raw honey
1.5 TBSP vanilla extract
2.5 CUPS almond flour
1/2 Tsp baking soda
1/4 Tsp sea salt (I use celtic sea salt)
2/3 CUP 70% or higher Cacao Nibs (or Enjoy life Chocolate Chips)
Directions:
1. Mix dry ingredients in a bowl (except chocolate chips). Set aside.
2. Melt butter in pan over stove until browning specks pop-2 minutes max. Be sure to stir while butter melts and heats up. Melt coconut oil so it liquifies (separately). Pour melted butter in with melted coconut oil and other wet ingredients. Stir with a spoon.
3. Pour wet ingredients in to the dry ingredients.
4. Stir in chocolate chips
5.Put the dough in the fridge for 30 minutes to cool. (you can always throw on pan if you are in a time crunch, but cooling the dough first helps with consistency after).
6. Drop by spoonful onto cookie sheet (no greasing necessary). Bake 10-12 minutes. My oven did best at about 9 minutes or so.
Makes 20-24 cookies (size pictured above).
ENJOY :)
Recipe Source: This was altered from a recipe I found in a Paleo health book a while back. This brilliant writer, blogger and paleo kitchen queen I send gratitude for. As soon as I find the source in my overflowing recipe basket, I will give credit where credit is definitely DO! Thank you PALEO QUEEN :)
