Paleo Chocolate Chip Cookies for a Guilt-Free Weekend

With my pregnancy has come quite the sweet tooth! And while I always try to make “healthy” choices, a sweet every night {and let’s be serious, many days after lunch as well!}, I am searching the pantry for a little something. This summer a TON of my friends went on new health kicks from veganism to paleo, you name it. I am not really one to go for any of these extreme diets but I do love when one of their recipes inspire me, and today’s sure did, Paleo Chocolate Chips cookies.

Loosely stated, the “Paleo” diet is based on eating like “cavemen”… it encourages eating vegetables, fruits, nuts, roots, and meat while excluding modern processed foods, dairy products, processed oils, salt, and alcohol. So by eating Paleo cookies {rather than my go-to cookies which are all processed!!}, I loved that I could still get my sweet fix without any guilt. Taste-tested and approved, my husband and I have love these cookies. Not quite as sweet at a standard sugary cookie, but great texture and crunch! I recommend giving them a whirl this weekend!

Paleo Chocolate Chip Cookies:

Ingredients:

  • 5 tablespoons coconut oil, melted
  • 4 tablespoons maple syrup
  • 4 teaspoons pure vanilla extract
  • 2 tablespoons unsweetened almond milk
  • 2 cups blanched almond flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/3 cup dairy-free chocolate chips

DIRECTIONS

  1. Preheat oven to 350ºF.
  2. In a medium bowl, add the coconut oil, maple syrup, vanilla, almond milk, and beat to combine.
  3. In a separate bowl, combine the almond flour, salt, and baking soda. Stir well.
  4. Add the liquid and stir until combined. Fold in the chocolate chips.
  5. Line a baking sheet with parchment paper. Scoop rounded tablespoons of batter about two inches apart. They will get bigger!
  6. Bake for 16 to 18 minutes, until the tops are lightly browned.
  7. Remove from the oven, and allow to cool for a few minutes before transferring to a wire rack.
  8. Serve warm with a cold glass of almond milk, and store any leftovers in an airtight container for up to three days {or I put mine in a ziplock in the freezer for a few weeks!}

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Photography by Yesi of Simply Lively

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