For whatever reason, today felt like the right day to make some cookies. Maybe it was
Vancouver’s gloomy overcast skies that made me want to stay indoors and bake? Maybe it was a mid-week Wednesday thing? Who knows. What I do know, is that my roommate left for the USA today, so I turned into a lonely cookie-monster around the house. Due to her absence, there was no one to blame other than myself for the imminent disappearance of these delicious cookies!! You gotta save me..
Definitely dangerous territory. Knowing my inability to say no to cookies, I opted for a healthier option that sounded equally delicious for my unassuming taste-buds. Better yet, the recipe was a gluten-free, paleo and dairy free alternative for all of you other cookie-lovers out there who follow those food trends! I did my best to track down a great recipe that had good reviews for taste, texture and healthy ingredients. The cookies are truly delicious and boast a deep nutty almond butter and coconut flavour that is beautifully balanced with the traditional kick and crunch of chocolate chips.
Good thing I can share these fresh cookies with a paleo community that I love dearly! For the past two years I have been an avid crossfitter at a fantastic local gym that is a lazy two minute stroll away from my apartment. Lucky for me, these crossfiter-friendly cookies will soon be away from my greedy fingers and in the hands of my friends down at Crossfit Uncivilized! Get ready for some post-WOD treats my friends!
Paleo Coconut Chocolate Chip Cookies
(gluten free, dairy free, paleo)
Yield: 1 dozen cookies. Bake: 350 F. Time: 20 mins prep and bake time.
3/4 cup unsalted creamy almond butter 1/2 cup organic coconut sugar 2 tablespoons coconut oil, melted and cooled 2 eggs 1/4 cup coconut flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup dairy free dark chocolate chips 1/4 cup coconut flakes (unsweetened)
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In the bowl of a stand up mixer, combine almond butter, coconut sugar and coconut oil. Mix about 1 minute then add in eggs and mix again.
- Add the dries: coconut flour, baking soda and salt. Mix again until a dough forms. Gently fold in chocolate chips and the coconut flakes.
- Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand if you’d like to have cookies like mine in the photo, or if you prefer, you can leave the dough as is and cookies will be a bit puffier.
- Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 20 cookies.
I hope you have a wonderful month ahead! Vancouver is in full bloom. It’s hard not to be completely overcome with the distraction of it all. I can’t wait for the weeks ahead taking in the spring sights via lazy bike rides with sunglasses propped on our noses. Let’s not forget about those cold drinks in the sunshine…
PPS: Got my eyes on this romper for summer bike rides ahead!
PPPS: Vancouver, see you here on Friday night?