Eating healthy doesn’t mean you are not allowed to enjoy a sweet here and there. Especially when there are alternative options to make delicious tasting treats that are also on the healthier side. I recently decided to go back to a Paleo diet, mainly because I was eating a lot of dairy and I find that giving your body a break from dairy and grains once in awhile can be beneficial. (at least for me) I have been staying on track with everything I eat, and have been having a lot of vegetables for snacks, but I thought it was time to treat myself with a little sweet treat.
Adam helped me bake these Paleo cookies for me to take them as snacks with my lunches. Please note that I only eat 2 max in a day just to have as a different snack option aside from nuts, vegetables, and fruits.
So let’s get started:
- 3 1/4 cups of almond flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of gluten-free vanilla
- 2 eggs, room temperature
- 1/2 cup of agave nectar, or organic honey
- 1/2 cup of melted organic coconut oil
- 1 1/2 of dark chocolate chips or cacao nibs – I used a bar of 75% dark free-trade organic chocolate and broke it down to little pieces to create the chocolate “chunky” cookies
- Preheat your oven to 375 degrees
- Put parchment paper on a cookie sheet
- Combine all the dry ingredients (except for the chocolate chips) into a large bowl and mix together
- Combine all the wet ingredients into a separate bowl and mix together
- Combine wet and dry ingredients then add 1 and 1/2 cups chocolate chips.
- Put mixture in the refrigerator for 10 minutes.
- Spoon the mixture onto your parchment and place in the oven.
- Bake cookies for 7 to 10 minutes
- Pull the cookies out and let them cool off, they may seem a bit undercooked, but don’t worry once they are cooled off a bit they will be fine.
- To store them put in a plastic or glass container and keep refrigerated.
If you enjoy this recipe, check out my Paleo/Vegan recipe for Tomato Basil Soup.