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!


YOLO!


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




Ingredients

  • 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.



  1. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.

  2. In a large mixing bowl mix together the fat, sugar, almond butter and vanilla extract ( i used my hands)

  3. 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.

  4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.

  5. 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.

  6. 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.

  7. ENJOY!!!!!!





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.


XOXO,


Carla


Hi, thanks for stopping by!

I am a coloful inspiration artist living in the Pacific Northwest.  If you like mixed media art, watercolor art journaling, hiking, eating healthy, or living your best life, then you have found the right place. 

 

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