Want chewy grain free chocolate chip cookies in your life? Look no further!
Paleo Baking Flour from Bob’s Red Mill makes kick@$$ chocolate chip cookies. Some may say that they taste just as good as cookies with regular flour, BUT I’ll let you decide for yourself 😉
Paleo Baking Flour is a unique blend of nut flours and root starches. The ingredients are clean and simple … almond flour, arrowroot starch, organic coconut flour and tapioca flour.
Give these chewy chocolate chip cookies a try. They’re
gluten, grain and dairy free + perfect for those on a paleo, low-carb or IBS diet.
Chocolate Chips Cookies
INGREDIENTS: (makes 15ish cookies)
1 1/4 cups Paleo Baking Flour (Bob’s Red Mill)
1/2 cup coconut palm sugar
1/3 cup refined coconut oil, solid
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chips
1. Preheat oven to 350F and line baking sheet with parchment paper.
2. Using a food processor or hand-mixer, mix together coconut oil and coconut sugar until smooth.
3. Add egg and vanilla extract and mix.
4. Add in flour, baking soda and salt and continue to mix until smooth batter is formed.
5. Fold in chocolate chips with a spatula.
6. Scoop onto baking sheet, about 2 tbsp or 1 ice cream scoop per cookie. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.
7. Bake at 350F for 12-minutes or until edges are golden. Let cool on baking sheet.
Trail mixes make for a great snack when you’re on the go. They’re easy to carry around in a zip-lock bag or small container and the right mix will do a solid job of satisfying a hungry belly in-between meals.
BUT beware …
many trail mixes on the grocery store shelves contain nuts that have been roasted at high temperatures, low-quality oils, excess salt, and/or high amounts of sugar from dried fruit.
Since it’s not easy to find a squeaky clean trail mix, I like to make my own. They’re real easy to put together and you have full control over what goes in them. You can get super creative or keep it simple – you’re the boss of your trail mix!
Give my paleo and vegan Travel Trail Mix a try. It’s a great combination of tastes and textures. You won’t get bored of this healthy snack.
Travel Trail Mix
1/4 cup raw walnuts
1/4 cup raw almonds
1/4 cup tiger nuts
1/4 cup toasted coconut chips
1/4 cup dried mulberries
1 85%+ dark chocolate bar (chopped into small pieces)
1. Add all ingredients into a bowl and mix with a large spoon.
2. Store in a zip-lock bag or air tight container.
I got 99 problems and dunking these muffins into espresso is one!
Good thing I’m quick to eat them. That solves my problem fast ?
These delicious gluten free paleo muffins make for a great
grab-and-go breakfast or snack.
Loaded with all the good stuff including
quality protein and healthy fats that will keep you fueled until your next meal.
You can make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. Or store them in the fridge if you plan on consuming them within a week or so.
Do you have an allergy or intolerance to eggs? Use one of the egg substitutes below:
1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg
Love this recipe? Then you’ve got to try my Double Chocolate Banana Muffins!
Chocolate Chunk Banana Muffins
INGREDIENTS: (12 medium sized muffins)
4 pastured eggs*
1/2 cup coconut oil, melted and cooled
3 ripe bananas, mashed
1 tbsp honey or maple syrup (optional)
1 tsp vanilla extract (optional)
1/2 cup coconut flour, sifted
1/2 cup almond flour, sifted
1 tsp ceylon cinnamon
1 tsp baking powder
1/4 tsp sea salt
1/2 dark chocolate bar (85% or higher, chopped into chunks)
*Substitute with 4 flax eggs or 4 chia eggs for egg free version.
1. Preheat oven to 350. Grease muffin tin with coconut oil or use liners.
2. Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.
3. Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed.
TIME SAVER TIP: Use a food processor for steps 2 & 3 if you have one.
4. Add chocolate chunks into the batter and mix (save some to add on top).
5. Fill muffin tins 3/4 of the way with batter. Top with remaining chocolate chunks.
6. Bake for 18-20 minutes. Let cool before removing from tray.