Last night Tony and We went out to get a day date and finally found The Revenant with my main squeeze Leo. Perhaps you have seen it? Otherwise, it’s definitely worth watching in theatres!

When we go to the movies, I find myself often bringing healthier snacks. That’s most likely not much of a surprise though. Every once in awhile we will splurge on the film popcorn, but generally I have a purse filled with the best coconut essential oil and sea salt popcorn and also a few of these paleo chocolate chip cookies. Guys, they’re RIDICULOUSLY GOOD. Believe addicting, solid, chewy and full of melted chocolates puddles.
I had fashioned baked these bad boys early Sunday morning just to check the recipe for the 10th time before this post rises (no joke). While combining the dough, I recognized I’ve baked these cookies above all else in the past 8 weeks (the paleo delicious chocolate banana loaf of bread was a close second). Despite the fact that I’m not paleo or necessarily grain free, I love making paleo goodies because they actually fill me up, don’t want as much sugar as your common dessert and have a tendency to be reduced carbs. Winning in every categories there.
Traditionally I’m not a huge fan of using several different gluten free flours in a single recipes. I’d like the ingredients to become both accessible and also have many different uses. Up to now, almond and coconut flour have grown to be my go-tos (especially when it involves paleo baking). When you are looking for more meals like these cookies, feel free to check out my paleo and grain free of charge recipe categories!
As you may or might not know, I’ve been focusing on building movies for both YouTube and my Facebook page They’re fun for me personally to create and hopefully encourage you to make the recipe at home. Here is a video from the cookies:
I hope your week is off to the very best start – make sure to stop by once again and claim hello! P.S. Super excited for this Wellbeing Wednesday this week too.
5.0 from 5 reviews
Recipe type: Cookies, Paleo, Gluten Free, Grain Free, LOW CARBOHYDRATE, Healthy, Dessert
Prep time:
5 mins
Cook time:
12 mins
Total period:
17 mins
1/2 cup coconut sugar
1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon cooking soda
Coarse sea salt, for sprinkling
Preheat oven to 350 levels F.
In a big bowl, add add in beaten egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Make sure you ensure that your coconut essential oil is cool!) Next add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Collapse in chocolates chunks. You may want to use your hands to moisten the dough such that it sticks jointly well.
Work with a cookie scoop or large tablespoon to drop dough onto ungreased cooking sheet. Softly flatten the dough with your hands. Bake for 11-13 minutes, or until sides are slightly golden brownish. Sprinkle with coarse sea salt and allow to great on cookie sheet for ten minutes before transferring to a cable rack to completing air conditioning. Makes 12 cookies.
Olive oil will also work effectively instead of the coconut oil.
I usually use dairy free of charge chocolate pubs. Alter Eco provides some great types to check out.
Hi Monique! Like the video, super short and to the point!
By the way, I think the coconut sugars isn’t listed in the formula‚Ķ
Will definitely produce again – soon!
xx Kelly
Hi Monique!
These appear so delicious! I’m influenced to create some. I adored the video tutorial. It’s fast and easy to follow. I’ve been thinking about making a formula video for my very own blog, but haven’t yet! Do you edit it yourself? Done well Can’t wait to try these cookies!
Hi, Monique
I’ve made your cookies twice before and they’re a great achievement (despite the fact that I under no circumstances quite gauge the coconut oil correctly). I wish to make them again for a dinner party, but the web host is alergic to almonds. Will there be a way to substitute almond blossom?

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