I don't think we should ever have to deprive ourselves of the foods that we love the most. We should allow ourselves to enjoy our favorite happiness-inducing foods, savoring each bite without any guilt. A major way I've been able to do this is by making healthy substitutions to my favorite sweets, and paleo baking has been my savior. Using whole, real ingredients that have actual health benefits (think almond flour, coconut oil, etc.) makes me enjoy these treats even more because I know I'm fueling my body well, and I won't have that heavy, blah feeling and sugar crash that happens after overinduling in processed, high-sugar sweets. The problem is, so many recipes may have healthy ingredients, but they don't really satisfy a strong sweet craving. And then there's some that are just perfect.
Now that I've made these over and over and over, I had to ask Rachel if I could share with all of you. She said YES and it just felt selfish to keep these all to myself. So do yourselves a favor and make these ASAP and savor ever single perfect bite!
1/2 cup coconut oil, room temperature (not melted)
3/4 cup coconut sugar
1 tsp vanilla extract
1 egg, room temperature
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cups blanched almond flour
1 cup chocolate chips or chunks
Yields 15-20 cookies
1. In a stand mixer or with beaters, cream together the coconut oil and coconut sugar until smooth.
2. Add in vanilla extract and egg and mix together until evenly combined.
3. Add the salt, baking soda, and almond flour, and mix until combined. Fold in chocolate chunks.
4. Cover the cookie dough with plastic wrap and refrigerate for at least an hour.
Note: you can make the dough up to 2 days in advance and store in the fridge until you're ready to bake.
6. Preheat oven to 350.
7. Scoop cookie dough evenly onto a baking sheet and press down slightly.
8. Bake for 10 minutes or until the edges turn golden brown.