Coconut Flour Chocolate Chip Cookies (Grain, Dairy, & Refined Sugar Free!)
This weekend was my sister’s bachelorette party! Anyone who knows me, knows my sister’s wedding is next month, because I won’t stop talking about it. Sorry! Here we are on our way to the spa-
I wanted to make some healthy treats for the girls, because we all want to feel our best in our dresses on the big day, but what’s a party without a little dessert?
One of my go-to treats are these coconut flour chocolate chip cookies. I have had so many compliments from cookie lovers (non-paleo!) on these babies. I also made paleo cupcakes that I will for sure post at a later date.
The coconut flour provides a lighter cookie, almost cake-like. The recipe is courtesy of the detoxinista (amazing blog! check it out here).
- 1/3 cup coconut flour
- 1/4 cup coconut oil, melted
- 1/4 cup raw honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 whole eggs
- 1/3 cup organic chocolate chips
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- Melt the coconut oil and honey together.
- In a medium bowl, mix together the coconut flour, coconut oil, honey, vanilla, salt and eggs. The batter is a little runny to start but will thicken as the coconut flour starts to absorb the wet ingredients. After the ingredients are thoroughly mixed together, add in the chocolate chips- I use the Camino brand, fair trade organic 🙂
- Use a spoon to drop cookie mix onto parchment paper- these cookies don’t tend to spread out while baking, so shape them how you’d like them beforehand. This batch I made was a little runny (I used extra coconut oil when I shaped them on the tray so the batter wouldn’t stick to my hands) so they ended up spreading out more than usual!
- Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool for 10 minutes, or eat them as soon as they come out of the oven 😉
These cookies are best stored in the fridge, they will taste great for at least a few days. We’ve never had any left after that so I can’t comment on them lasting longer!
Easy Paleo Pancakes
Sometimes you just crave pancakes, am I right?
Pancakes typically consist of white flour and lots of refined sugars (which is why they’re so delicious!). So what’s a girl to do when she eats no grains or refined sugar? Enter the paleo pancake! Made with real, nutritious ingredients, these definitely hit the spot.
My naturopathic doctor recently cleared me of my carbohydrate intolerance -you can read all about my long health journey here, because you probably just want the pancake recipe ;). This last week I have been switching between wanting to eat all of the things that made me sick before (this includes paleo pancakes) and not really caring anymore, because I’m actually allowed to eat them. Why do we only want what we can’t have?!
This morning I wanted chocolate chip pancakes. When I cook something, I’m good at not following recipes and just adding stuff, things mostly work out to be edible… And if not, my dad eats anything. I tried to be specific with measurements this morning!
Coconut flour pancakes:
- 4 organic/free range eggs
- 1/4 cup organic coconut flour
- 1 tablespoon softened coconut oil or grass-fed butter
- 1 tablespoon grass fed gelatin (option to replace with protein powder, may change consistency slightly)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 tablespoon raw honey or organic pure maple syrup
- 1/2 cup coconut milk
Optional add-ins: organic chocolate chips (duh), blueberries, banana slices, sliced nuts if you tolerate them, etc.
Coconut oil or grass fed butter for frying
1) Grease frying pan or cast iron skillet, over medium heat.
2) Place all ingredients in food processor and mix until thoroughly combined.
3) Pour batter into skillet, smaller pancakes will be easier to flip.
4) Option to add chocolate chips/ blueberries/anything you’d like, to pancake before flipping.
Makes 10-12 slightly smaller pancakes, enough to share if you’re feeling nice 🙂
Enjoy with organic grassfed butter and pure maple syrup!
These easy paleo pancakes are grain-free and nut free (provided that’s not your add-in), with the option of being dairy free (replace butter with coconut oil). If you haven’t jumped on the gelatin bandwagon, feel free to leave it out but you may want to decrease the amount of coconut milk, as the gelatin helps make the batter less runny. Read the amazing benefits of gelatin here. If you haven’t cooked with coconut flour before this may seem like a lot of eggs, however, coconut flour is very fibrous and needs the moisture from the eggs and other liquid ingredients.
See? Who said eating real, nutritious food was hard!
Happy pancake making!