Worlds Best Paleo Cookie Recipe (well according to Dan and I)
When I decided to start this blog again, I wanted to do things differently. I want to share more about the things I love, and believe it or not, it isn't always about art. I think a lot of people believe that I am a daily painter, and create everyday and that simply is not the case. I try to live an artful live but most of all I try to live a life of passion. There are so many things that I am passionate about! My health comes first, and along with that is eating healthy, meal prepping, and exercise. I wasn't always so passionate about these things but as I got older I realized that I wanted to live my best life (and live for as long as I could) and began making better choices. I also love the outdoors, hiking, trail running and taking photos of nature. So here on this blog you will find all of these things. I want this little piece of the internet to be genuine, and about all of things I love. I have created this blog for me. If you are interested in any of these things, grab a cup of coffee and enjoy the read. :) Oh and FULL DISCLOSURE: If you are looking for instagram drool-worthy photos, you have come to the WRONG PLACE! :) It is just me, on limited time in a day, barely getting by trying to fit in all of the things I love! ha! ha!
I have been doing the paleo diet off and on for years and I came across this recipe a few months ago from Texanerin and I modified it a little bit and dang......we came up with the World's Best Cookie. Dan and my son loved them!
" Today I will live in the moment. Unless it's unpleasant, in which case I will eat a cookie" - The Cookie Monster
1 cup (100 grams) Bob's Red Mill Super-Fine Almond flour (IT HAS TO BE BOB's!)
1/4 cup (32 grams) coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 1/2 tablespoons (84 grams) coconut oil
3/4 cup (150 grams) coconut sugar packed
6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar)I buy mine ground up at our local market
1 1/2 teaspoons vanilla extract
1 large egg, room temperature
1 1/4 cups (213 grams) semi-sweet chocolate chips I used Lily's Brand semi sweet chips.
In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
In a large mixing bowl mix together the fat, sugar, almond butter and vanilla extract ( i used my hands)
Mix in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. Place in the refridgerator 1 hour to firm up.
Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. Press the cookies down to make cookie shape.
Bake for 12-14 minutes. They are super fragile when they come out of the oven, I leave on the sheet for 5 minutes before putting them on a cookie rack.
I sent a few to Ally and her friends in the mail last week. They haven't gotten back to me on thier critique. (see watercolored papers below)....
I can't wait to check the mail next week.