Last night Tony and I went out for any day date and lastly found The Revenant with my primary squeeze Leo. Have you seen it? If not, it’s definitely worthy of watching in theatres!
When we go directly to the movies, I find myself often bringing healthier snack foods. That’s most likely not a lot of a shock though. On occasion we are going to splurge over the film popcorn, but usually I’ve a purse filled with my favorite coconut essential oil and sea sodium popcorn plus a few of these paleo delicious chocolate chip cookies. Guys, they are RIDICULOUSLY GOOD. Think addicting, thick, chewy and filled with melted dark chocolate puddles.
I had baked these bad boys early Weekend morning merely to check the formula for the 10th time before this post rises (no laughing matter). While blending the dough, I recognized I’ve baked these cookies above all else before 8 weeks (the paleo chocolate banana breads was a close second). Despite the fact that I’m not really paleo or necessarily grain free, I love making paleo treats because they actually fill up me up, don’t want as much glucose as your typical dessert and tend to be lower in carbs. Winning in all categories right there.
Traditionally I’m not really a huge fan of using a number of different gluten totally free flours in a single recipes. I want the ingredients to become both accessible and have a variety of uses. So far, almond and coconut flour have become my go-tos (especially when it comes to paleo cooking). If you find yourself looking for more formulas like these cookies, experience free to check out my paleo and grain free of charge recipe categories!
As you might or may not know, I am focusing on making videos for both YouTube and my Facebook page They’re fun for me to create and hopefully encourage you to make the recipe at home. Here’s a video of the cookies:
I hope your week is off to the best start – be sure to stop by again and state hello! P.S. Super excited for this Wellbeing Wednesday this week too.
5.0 from 5 reviews
Formula type: Cookies, Paleo, Gluten Free, Grain Free, LOW CARBOHYDRATE, Healthy, Dessert
Prep time:
5 mins
Cook time:
12 mins
Total period:
17 mins
Ingredients
1/2 cup coconut sugar
1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
Coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 degrees F.
In a big bowl, add add in beaten egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Make sure you make sure your coconut oil is cool!) Next add almond flour, coconut flour and cooking soda, combining well to mix and type a dough. Fold in dark chocolate chunks. You may want to use the hands to moisten the dough such that it sticks collectively well.
Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Softly flatten the dough with your hands. Bake for 11-13 moments, or until edges are slightly fantastic dark brown. Sprinkle with coarse sea salt and invite to awesome on cookie sheet for 10 minutes before moving to a cable rack to completing cooling. Makes 12 cookies.
Olive oil may also work effectively in lieu of the coconut oil.
I usually use dairy free chocolate pubs. Alter Eco provides some great ones to check out.
Katie
Hi Monique! Like the video, very short also to the point!
By the way, I think the coconut glucose is not listed in the recipe…
Will definitely help to make again – shortly!
xx Kelly
Hi Monique!
These look so delicious! I’m motivated to create some. I treasured the video guide. It’s fast and easy to follow. I’ve been thinking about making a formula video for my own blog, but haven’t yet! If you have any issues concerning where and how to use Stuffed zucchini boats (http://Www.ladybirdcafe.com/2019/10/21/stuffed-zucchini-boats/), you can speak to us at our own webpage. Would you edit it yourself? Done well Can’t wait to try these cookies!
-Anthony
Melissa
Hi, Monique
I’ve made your cookies double before and they are a great success (despite the fact that I by no means quite gauge the coconut oil correctly). I want to make them again for a dinner party, but the host is alergic to almonds. Will there be a way to substitute almond blossom?
Thanls
L.
Stef