You’ll be taking your intuitive eating approach to the next level with these decadent – yet totally good-for-you cookies!
This is the perfect recipe to double … or triple and keep half in the freezer for when guests come over, or to eat frozen, cuz they’re pretty awesome that way too.
The best news?! Your blood sugar will be super happy and stable and you will be thrilled to be eating chocolate chip cookies again (there are literally NO store-bought options available without sugar and all the other Divine ways we eat here – trust me, I’ve looked – everywhere).
Here we go!
- 2 cups of Bob’s Red Mill Paleo Baking flour*(I pretty much use this for everything, it is so perfect for baking, so I often buy a 6-pack of it and have it on hand for any baking inspiration that comes my way!)
- 1/2 cup organic coconut sugar
- 1 t baking soda
- 1 t pink Himalayan sea salt
- 3 organic or farm fresh egg, beaten
- 3/4 cup organic almond butter, no sugar or palm oil – place in blender and blend on high until smooth like butter, butter 😉
- 1/2 cup organic butter / coconut oil / ghee, melted
- 2 t organic vanilla extract
- 2 bars of Wilde chocolate, sweet & salt crunch (no sugar!), chopped into small chocolate slivers. This is my fave chocolate – no sugar rush and made by a small and local operation. It has changed hands a couple of times, so I’m fingers crossed it stays going strong. If not, I’m continually trying sugar-free chocolates to find the best ones. So far, Wilde stands far above the rest.
Preheat oven to 350 degrees. Mix all of the dry ingredients together. Then, create a well in the middle and add the beaten eggs, vanilla, almond butter and melted butter. Stir in chocolate chips once blended. Make into small dough balls and place on a cookie sheet (you can lightly oil the cookie sheet by brushing on melted coconut oil). Lightly press down with the back of a fork to flatten. Bake for 12-15 minutes or until golden brown.
To up the high-vibrations, feel free to bless these cookies. Enjoy! Xo
*If you don’t have access to the Paleo Baking Blend, you may choose to use 1 3/4 cups of almond flour and 1/4 cup of coconut flour with 2t of Arrowroot flour.
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