Well, you know we eat a mostly Paleo diet. When I found this chocolate chip cookie recipe from the Gutsy blog, I was excited and also skeptical of how these would taste and hold up after baked. Chocolate Chip Cookies are my favorite and I don’t settle for just any kind.
I’ll tell you now that since we discovered this recipe a couple of months ago, we have probably baked about 47 batches of them. Not kidding. Zeek learned to say the word “cookie” because of these bad boys.
These are the bomb.
Not only do they taste AMAZING (as dough and as baked cookies!), they are also really pretty healthy for you! If you know us, you know we don’t give Zeek “treats” or any baked goods at all. No cheerios, no graham crackers, no cookies. Not even birthday cake on his own birthday.
These were the ONE exception to that rule because we didn’t mind giving him the ingredients that were in it! Ready for it?
All that is in these tasty treats are: almond flour, honey, coconut oil, sea salt, baking soda and chocolate chips (or raisins!).
This recipe makes the perfect amount of cookies. It doesn’t make 500 dozen like so many other cookie recipes make. It’s built-in perfect portion control! 😉 … because if it made any more, I’d eat them too. (And all in the same night.)
To make these even healthier for Zeek, we opted to trade out the chocolate chips for raisins. These are a fantastic boost of protein if Zeek needs a little snack while we’re out an about. I put a few in my purse in a little snack cup or zip lock bag and they hold up great! I never was really a fan of raisin cookies but wow. The way the coconut oil flavors these cookies and the raisin stays soft and almost melts right into the cookie… *sigh* I’m getting hungry for some right now. And I’ve already eaten about 10 today.
Look at these beauties:
This recipe comes from Caroline at My Gutsy and was shared at one of my favorite blogs Mommypotamus. I really didn’t change anything to this recipe (so rare of me!) but I do have a specific way I make them. Here’s how we make them in our house:
- 1 3/4 cup almond flour
- 1/4 cup of honey
- 1/4 cup of melted (not just softened) coconut oil
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- A generous heap of chocolate chips or raisins
Preheat the oven to 350 degrees. Mix all the ingredients together, scoop with a cookie scoop (at least that works best for me!), plop on a cookie tray and bake for 6 minutes.
The hardest part of this recipe is letting these cookies cool for about 10 minutes before you eat them because they fall apart easily when too warm. This will test your self-control.
Then EAT! And feel almost completely guiltless about them. I tell myself it’s like I’m just eating a healthy nut bar… 😉
MmmmMM. Beautiful and tasty wheat-free chocolate chip cookies.
Make a batch.
Your toddler (and husband) will thank you.
P.S. Happy birthday to my big bro!! Love you, Jer!