Thank you Bite Sized Baker and Clark, the Trainer, for sharing this recipe- I HAD to spin my own take on it!
We’ve all been there.
Staring in face of a temptation of some sort or another. Wanting to give in but knowing we can hold onto that willpower and strengthen our resolve. But sometimes a special something comes along that takes away temptation, removes all guilt, and just makes you stand up and say… “YUM.”
Insert Paleo cookies. They look and taste like regular chocolate chip cookies! Only they’re not… These are: Low in sugar, high in fiber, gluten free, dairy free, grain free, and studded with delicious bites of chocolate.
Make. Enjoy. Eat. Repeat! (and then let me know what you thought of the recipe!)
Adapted from The Bite Sized Baker Makes about 20 small cookies. Dairy free, gluten free, grain free, low in sugar.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 1/4 cup hot coffee, espresso, or warm almond milk (for melting coconut oil)
- 1/4 cup applesauce
- 2 tbsp honey
- 2 eggs (room temperature, if possible)
- 1 tsp vanilla extract
- few drops of Stevia extract, optional or a bit more honey, to sweeten
- 1/2 cup chocolate chips, dairy free
- handful cacao nibs (optional)
Directions: Preheat oven to 375 degrees F. In a large bowl, combine almond and coconut flours, baking soda, and salt, mixing well. In a smaller bowl, add the coconut oil and hot coffee- melting the coconut oil. Add in the honey, applesauce, eggs, vanilla, and Stevia. Mix well, quickly, to keep coconut oil from solidifying from any colder ingredients. Add the wet ingredients to the dry and mix well. Fold in chocolate chips and cacao nibs, if using. On a parchment-lined baking sheet, scoop 1 tbsp of dough into rounds, spacing about 1/2 inch apart. Bake for 8-10 minutes. These will look slightly undercooked at this point but I recommend removing from oven- the bottoms will be nice and golden!
Bet ‘ya can’t eat just one.