PALEO CHOCOLATE CHIP COOKIES

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1 PALEO CHOCOLATE CHIP COOKIES : 3 cups Blanched Almond Flour 1/2 cup Virgin Coconut Oil, unrefined 1/2 cup Pure Maple Syrup 2 Omega 3 Eggs 1 tsp Baking Soda 1 tsp Salt 1 tsp Vanilla Extract 1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips 1. Preheat oven to 375 degrees. 2. In a medium sized mixing bowl combine dry ingredients. 3. In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer. 4. Pour wet ingredients into dry and beat with hand mixer until combined. 5. Melt coconut oil, pour into batter, and continue to blend until combined. 6. Stir in chocolate chips. 7. On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size. 8. Bake for 15 minutes. 9. Let cool and serve with a cold glass of almond milk!

2 CHOCOLATE COCONUT COOKIES 1/3 cup coconut oil, not melted 2/3 cup coconut sugar or coconut "crystals" 2 eggs 1 tablespoon pure vanilla extract 3 tablespoons sifted coconut flour 1/4 cup cocoa powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup dark chocolate chips, optional 1. Preheat oven to 350 degrees F. 2. Beat the coconut oil and the sugar in a mixing bowl. Add the eggs and continue beating on medium until well combined. Stir in the vanilla. 3. Add the coconut flour, cocoa powder, baking soda and salt and stir until just combined. If using chocolate chips, fold them in. 4. Line a baking sheet with parchment paper, or lightly coat with coconut oil. Drop the cookies about 2 inches apart, and bake for minutes, until cookies are set. Allow to cool before moving from pan.

3 DOUBLE CHOCOLATE CAKIES 1 cup ripe bananas, mashed (about 2 bananas) 2 tablespoons almond butter 3 1/2 teaspoons cacao powder 2 teaspoons vanilla extract 1 teaspoon baking soda 1/2 teaspoons cinnamon 1/4 teaspoon sea salt 1 1/4 cup almond flour 1/4 cup dark chocolate chips/chunks 1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. 2. In a large bowl, mash bananas using a hand mixer. Add almond butter, cacao powder, vanilla, baking soda, cinnamon, and salt and mix to combine using hand mixer. Add almond flour to bowl and mix everything until well mixed. Stir in chocolate chips/chunks into batter until well incorporated. 3. Scoop even scoops using a ice cream/cookie scoop and place on prepared baking sheet. Bake cookies for 15 minutes or until cookies are slightly golden on tops and bottom.

4 PALEO MONKEY BARS : 2 large overripe bananas (ideally so ripe you are thinking about tossing them in the compost) 1/2 cup crunchy almond butter 3 eggs 1/4 cup extra virgin coconut oil, melted 1 cup almond meal (you could use blanched almond flour instead) 3 Tbsp coconut flour (measure after sifting) 1/2 tsp baking soda 1/4 tsp salt 1/3 cup mini chocolate chips (I like Enjoy Life brand) Optional Topping: 1 oz dark chocolate (I used 80% Equal Exchange chocolate) 1/2 Tbsp butter, lard, coconut oil, palm shortening or ghee (I would only suggest using coconut oil if your interior temperature is less that 74F) 1. Preheat oven to 350F. Grease a 9 x13 baking pan with coconut oil, palm shortening, lard or butter (or use a silicone pan and skip the greasing). 2. Peel bananas and mash with a fork until mushy and smooth. Add eggs, coconut oil, almond butter, almond meal, coconut flour, baking soda, and salt. Mix thoroughly to form a batter. Fold in chocolate chips. 3. Pour batter into prepared baking sheet, and spread batter out evenly with a spatula or spoon. 4. Bake for minutes. Let cool. Cut into squares. 5. If you are going to do the chocolate drizzle, simply melt chocolate and your chosen fat together. Use a spoon to drizzle over the top. You can let the drizzle harden at room temperature or pop it in the fridge if you re feeling impatient (I cut squares before drizzling, but you don t have to).

5 COCONUT MACAROONS WITH CHOCOLATE DRIZZLE 6 egg whites 1/4 tsp sea salt 1/2 cup honey 1 tbsp vanilla 3 cups unsweetened shredded coconut 1/2 cup Enjoy Life Chocolate Chips (or dark chocolate chips) 1 tbsp coconut oil, melted 1. Preheat oven to Whisk together egg whites and salt on high speed until stiff peaks form, at LEAST 5-6 minutes (make sure you do this long enough!) 3. Add in honey and vanilla, and continue to whisk until fully incorporated. 4. Fold in coconut 1 cup at a time using a spatula. 5. Drop heaping tablespoons of the batter onto a cookie sheet lined with parchment paper. 6. Bake for minutes, or until coconut is lightly browned. 7. Let cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely. 8. Once completely cool, melt chocolate chips and coconut oil together in a small bowl in the microwave (you could also do this on the stove-top). 9. Mix chocolate and coconut oil well and drizzle over cookies as desired.

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