Paleo Chocolate Chip Cookie Recipe, Makes 16-20
5 oz (1 1/4 cups) very finely ground blanched almond flour (NOT Bob’s Red Mill…see notes)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup raw agave nectar (or 1/4 cup raw honey plus 1 to 2 tsp water. See below for date paste substitution.)
1/8 cup macademia nut oil
1 tsp vanilla extract
A scant 1/4 cup dark chocolate chips. I used Guittard Extra Dark chocolate chips (63% cocoa and incredibly smooth). Using a darker chocolate (for example, the Guittard 72% Cacao Baking Discs) will make the cookies less sweet.
Heat oven to 325.
Mix almond flour, salt, and baking soda well. In a small bowl, mix agave nectar, Macadamia nut oil, and vanilla. Combine wet and dry ingredients, mixing well. Add dark chocolate chips. Batter should be thick enough that you can roll a small ball between your palms and set it on the cookie sheet without it drooping or losing shape (see notes).
Make 16 – 20 small balls of cookie dough and space them evenly on a cookie sheet lined with parchment paper. Press the cookies down as flat as possible with the palm of your hand. This is important! The cookies will NOT spread out on their own.
Bake about 6 minutes. Watch closely and remove when the edges start to brown. . . they could be done at 4 minutes or at 8 minutes depending on the size of the cookie and your oven calibration.
½ cup coconut flour sifted
½ teaspoon celtic sea salt
½ teaspoon baking soda
⅓ cup agave nectar
⅓ cup grapeseed oil
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
- Mix dry ingredients into wet, blending with a hand mixer
- Gently fold in blueberries
- Place batter into a paper lined muffin pan
- Bake at 350° for 20-25 minutes
- Cool and serve
Makes 12 muffins
(Yeld 3 half pint jars)
- 4 cups raw almonds
- 200g unsweetened shredded coconut
- ¼ cup unpasteurized honey
- ½ cup extra dark cocoa powder
- ½ tsp pure vanilla extract
- ¼ tsp salt
- ½ tsp ground cinnamon
- Lay the almonds in a single layer on a baking sheet and roast them in a 275F oven for about an hour, then raise the temperature to 350F and give them an extra 8-10 minutes or so, until the almonds get really fragrant and take a nice golden brown color.
- Take the almonds out of the oven and allow them to cool for at least 15 minutes.
- Meanwhile, add the coconut to your food processor and process until it turns into a crumbly, thick paste, about 8-10 minutes (you will have to scrape the sides quite frequently). Add the honey and process until well combined. Transfer to a bowl and reserve.
- Add the almonds to your food processor (no need to clean it, really) and process until smooth and creamy, about 10 minutes.
- Add the cocoa powder, vanilla, salt and cinnamon and process until well incorporated.
- Add reserved coconut paste and process again just to combine, no more.
- Transfer to glass jars and allow to rest for a few days before you dig in.
- You could keep this in the refrigerator if you wanted to, however, I dont’t believe that it’s really necessary, unless you intend on keeping it for an extended period of time (which I dare you to do!)
taken form: http://thehealthyfoodie.net/2012/01/13/almond-joy-chocolate-spread/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheHealthyFoodie+%28The+Healthy+Foodie%29/
Gonna throw some bacon in there!
- 8 eggs, whisked
- 1 sweet potato, shredded
- 1 sweet onion, finely diced (I ran mine through the shredded with my sweet potato)
- 1 spaghetti squash, halved and seeds removed
- 1 tablespoon tarragon
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 tablespoon garlic powder
- salt and pepper, to taste
- 1 tablespoon fat (I used bacon fat, smart)
- Preheat your oven to 425.
- Cut your spaghetti squash in half. Spoon out the seeds and discard. Don’t be afraid to put some back into it.
- Place spaghetti squash cut-side down on a cookie sheet. Bake for around 20-25 minutes of until spaghetti squash is soft to the touch. It should give a little.
- While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
- Then shred your sweet potato. I used my always wonderful shredding attachment on my food processor. YOU STILL HAVEN’T BOUGHT A FOOD PROCESSOR?? Jesus. Buy one.
- Now you can either send your onion through the food processor or chop it yourself. Think about how easy your life could be if you sent it through a food process. There ya go.
- After they are done shredding away, add your fat source to a large skillet over medium-high heat. Plop in your sweet potato and onions and cover to let cook down.
- Randomly flip the sweet potatoes and onions and stir them up a bit to be sure they don’t stick to the bottom of the pan or been. Keep covered until the sweet potatoes are soft and delicious.
- Remove from heat.
- Your spaghetti squash should be done at this point, so take it out of the oven and use a fork to remove the threads. Add them directly to your egg mixture.
- Turn your oven down to 400 degrees.
- Then throw your sweet potato and onion mixture in the bowl with your eggs and spaghetti squash and add all your seasonings.
- Mix together. Add some salt and pepper as need.
- Now grease an 8×8 glass baking dish. Pour your egg mixture in the dish.
- Bake your egg casserole for around 25-30 minutes. This b*tch is dense so make sure it is cooked all the way through before you pull it out to rest. I checked it out by pulling it out of the oven and poking at the middle part of the egg dish. If my finger sunk in, it wasn’t done. Obv. It should bounce back at you. Like fluffy eggs do. Rhymer, that I am.
- Let sit for 5+ minutes to cool and meld all together. I even ate this cold the next day.
UPDATE: i made these tonight–oh my golly gosh they are good!
This is a blueberry recipe but i’ll try choc. chips for the chocolate crazed girls.
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- Preheat your oven to 350 degrees.
- Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine.
- Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners.
- Bake for 15-20 minutes. Just keep an eye on it, they will puff up and look adorable.
- Eat them and be happy. And merry.
taken from: http://paleomg.com/simple-blueberry-muffins/
1/2 cup ground flax seeds
1 cup raw pumpkin seeds (pepitas)
1 cup raw sunflower seeds
1 1/2 cups almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp sea salt
1/2 tsp baking soda
1 cup liquified coconut oil
1/2 cup raw organic honey
3 tsp pure vanilla extract
1/2 cup unsweetened dried fruit
Preheat oven to 250 degrees.
Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.
In a medium bowl, add wet ingredients and whisk together until well combined.
Mix the wet ingredients thoroughly into the dry ingredients.
Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 jelly roll pans.
Press mixture down with your hands or the back of a large spoon.
Bake until lightly toasted, approximately 1 hour. Remove pans from oven and gently stir the mixture with a large spoon. Carefully return warm pans to the oven and continue to cook for another 15 minutes.
Remove from oven and stir in optional ingredients, if desired. Let the mixture cool completely in the pans.
To store, place a folded paper towel (to absorb any excess coconut oil) in the bottom of a lidded storage container. Add paleo crunch to container and cover. Enjoy plain or with coconut or almond milk.
I actually didn’t put in the agave nectar and it was sweet enough for me
1 cup dark chocolate chips
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
- In a small saucepan over very low heat, melt chocolate and grapeseed oil
- Stir in agave, vanilla and salt
- Place frosting in freezer for 15 minutes to chill and thicken
- Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
- Frost over cake, chocolate or vanilla cupcakes or between cookies
Made these for my birthday last week. I ate one right out of the oven, hmmm….not so good. Then, i put the vegan buttercream frosting on,, hell to the yes!
¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup grapeseed oil
½ cup agave nectar or brown rice syrup–not so paleo
- In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
- In a large bowl, blend together eggs, oil and agave
- Blend dry ingredients into wet thoroughly
- Line a cupcake tin with paper liners and scoop a scant ¼ cup into each
- Bake at 375° for 20-22 minutes
- Cool and cover with vegan “buttercream” chocolate frosting
Makes 10 cupcakes
not paleo but gluten free for my girls
(Can be gluten-free!)
Inspired by these.
- 3 cups rice crispies (I used brown rice crispies)
- 2 tsp pure vanilla extract
- 1/2 tsp salt (I used salted pb, too)
- 1/2 cup plus 2 T nut butter (for lower-cal option, see below link)
- 1/2 cup sticky sweetener, such as agave or brown rice syrup (I used agave)
- 2-3 T protein powder (you can omit)
- melted chocolate chips or No-Sugar Chocolate Sauce
Mix your pb, sweetener, extract, and salt. Melt (either in the microwave or stove), then pour over the cereal and powder, and stir very well, making sure to coat all the crispies. Smush and smash the crispies. (Get mad; it’s fun!) Line a pan with wax paper and spread the mixture evenly into the pan. Place a sheet of wax paper on top of the mixture, then press down as firmly as you can. Really press it down! Spread the chocolate on top, and freeze for at least a half hour before slicing.
taken from: http://chocolatecoveredkatie.com/2011/10/19/homemade-luna-bars/