Paleo Chocolate Chip Cookies

Transcription

1 Paleo Chocolate Chip Cookies 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon pure vanilla extract 1 1/2 cups semisweet chocolate chips 1/2 cup coconut oil, organic, unrefined 1/2 cup maple syrup, grade B 2 whole eggs, pastured 3 cups blanched almond flour 1. Preheat oven to 375 F. 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 coconut milk. Recipe courtesy of Hayley Mason and Bill Staley of primal- palate.com. Read more: chocolate- chip- cookies/#ixzz2yrikbp4j Sugar Free Chips Option: Navitas Naturals Cacao Whole Foods in Health Aisle (0 G sugar, 130 calories) Chocolate Chip Cookie Dough 3 tablespoons coconut oil 1½ tablespoons coconut milk ¾ teaspoon vanilla extract ½ tablespoon + ½ teaspoon raw honey ¾ cup almond flour

2 3 tablespoons chocolate chips, plus more for drizzling 1. Whisk together the coconut oil, coconut milk, vanilla and honey 2. Gently mix the almond flour just until ingredients are incorporated. If you over mix the mixture will get oily 3. Gold in the chocolate chips and refrigerate the dough for about 30 minutes 4. Remove from fridge, roll dough into balls and place in a cookie sheet lined with parchment paper 5. Melt chocolate chips in a double boiler over simmering water. Cut a tiny whole on one end of a ziploc bag and fill with the chocolate. Drizzle chocolate over each cookie dough bite Recipe makes 10 cookie dough bites. Store in the refrigerator. Tart & Creamy Applesauce This recipe comes out slightly tangy and slightly creamy. It's delicious and sweet without any sugar or sweetener added at all! 6 green apples, chopped 1 lemon, juice & zest 1/2 stick of butter Cinnamon to taste 1. Toss fruit, lemon juice, lemon zest and butter in a large enameled cast iron pot. 2. Simmer on medium until the fruit is soft (approx 15 mins), then mash it right in the pot with a potato masher. You can either leave it this chunky consistency, or use a blender to make it smooth. 3. Cook it down until it's as thick or as runny as you like it. 4. Total cooking time is about 30 minutes or less.

3 Sweetener Free Chocolate Almond Butter Cups 1 Tbsp Coconut Oil 1/4 C Coconut Cream Concentrate 3 Tbsp Almond Meal 3 Tbsp Cocoa Powder (unsweetened) 2 Tbsp Raw Almond Butter ½ Tsp Vanilla Dash of Cinnamon Pinch of Celtic sea salt 1. Melt coconut oil over a low flame and whisk in half of the coconut cream. When that's blended together, whisk in the rest of it. Once that's combined, whisk in other ingredients. Pour into a paper- lined mini muffin tin just enough to coat the bottom of each hole (this recipe made 9 for me but you can make them bigger or smaller). Place your tin in the fridge or freezer until that sets and is hard. 2. While the first part of the cups are chilling, use a plastic baggie and load in the almond butter, then snip the tip off of the end to make a homemade pastry bag. 3. Remove the hardened chocolate from the fridge/freezer and proceed to pipe a small amount of almond butter into the center of each one. Be sure to allow an edge of chocolate to show all around the peanut butter so that the rest of the chocolate you pour in has more chocolate to bind with. 4. Pour the remaining chocolate over each almond butter dollop until they're covered and place back in the fridge/freezer. Variations: You can make these without the almond butter and make a simplified, solid chocolate version Sweetener Free Cinnamon Coconut Cookies 3 eggs ½ Tsp Vanilla 1 Tbsp coconut flour, sifted 1/2 Tsp cinnamon 1 C shredded coconut 1 Tsp coconut oil, melted (or butter) Pinch of Celtic sea salt

4 Pre- heat oven to 350 degrees. 1. Whisk eggs and vanilla together. Stir in shredded coconut. 2. Sift coconut flour and cinnamon over the egg mixture, stir to combine. 3. Stir in melted coconut oil (or use melted butter) and pinch of sea salt. 4. Grease a cookie sheet or shallow glass baking dish and spread into cookie shapes. 5. Bake until golden brown- about minutes (will vary based on size of cookie/desired brownness). Variations: You can make these without the cinnamon but with more salt and some savory spices to act as buns for some mini burgers. If you make these while NOT on The Sugar Elimination Diet, you may want to add 1 Tbsp of maple syrup or honey to sweeten them. Flourless Zucchini Brownies 1 cup of almond butter or sunflower seed butter. 1 1/2 cup of grated or chopped zucchini. You can use a shredder and then chop it up into really small pieces. 1/4 cup of raw honey 1 egg 1 tsp of vanilla 1 tsp of baking soda 1 tsp of cinnamon 1/2 tsp of nutmeg 1/2 cup of dark chocolate chips 1/3 cup unsweetened cocoa powder 1. Preheat oven to 350 degrees. 2. Combine all the ingredients into a large bowl and mix everything together. 3. Pour into a greased 9x9 baking pan. 4. Bake for minutes, or until a toothpick comes out clean. zucchini- brownies.html

5 Suggested Nut Spreads: Sunbutter Widely available Organic Sunflower Seed Spread (2 T,1 g sugar, 220 calories) Suggestion: Spread or dip with apple, carrots or celery MaraNatha Spreads Widely Available Organic Raw Almond Butter (2 T, 2g of sugar, 190 calories) Sunflower Seed Butter (2 T, <1 sugar, 180 calories) Chocolate and Nut Butter Treat Ingredients for Sunbutter Perfection: 3/4 cup natural or organic sunbutter (sunflower seed butter) 1/4 cup coconut oil 2 tbsp of raw honey Mix ingredients for sunbutter perfection and pour into mini- muffin pans or into a small pan and cut out squares. Or better yet, pour into the neat silicone molds that create heart shapes. You may need to melt the coconut oil (best to do it on the stove and then add in the sunbutter and raw honey.) If you do it this way, you can easily pour the sunbutter mixture into any pan or mold. Place pan/mold in freezer while you prepare the chocolate goodness. Ingredients for Chocolate Goodness: 2 tbsp coconut oil 2 tbsp butter (REAL butter not pseudo butter aka: margarine) 2 tbsp unsweetened cocoa 2 tbsp raw honey Melt the coconut oil and butter over LOW heat. Remove from heat and add cocoa and raw honey. Stir until well incorporated and smooth. Remove pan with sunbutter perfection and pour chocolate goodness over top. Place back in freezer for about 15 minutes and then they are ready to eat! I recommend storing in the fridge or freezer.