I LOVE Chocolate Chips Cookies. Give me an ooey, gooey chocolate chip cookie and I am one happy girl.
I have tried a lot of paleo chocolate chip cookie recipes in search of the best cookie around and, I am sad to say, I have been thoroughly disappointed. They’re either too cakey or too crumbly and they can never match the chewiness of a good old fashioned chocolate chip cookie. So I set out to create a recipe that would satisfy that craving without the gut-irritating grains- and I succeeded!
These cookies are so gooey and chewy and oh so amazing. They are crispy on the edges and gooey on the inside and pair perfectly with a cup of coffee or a scoop of coconut milk ice cream.
I made the first batch on a Friday and they were gone by Sunday. They are that good.
And best of all, they are vegan, grain free, gluten free, AND Paleo. But they don’t taste it. They taste just like a normal chocolate chip cookie! So grab some almond flour, some nut butter, and some sugar, and let’s get baking!
Paleo, Grain Free, Vegan Chocolate Chip Cookies!
Ooey, Chewy, Gooey Paleo Chocolate Chip Cookies!.
- 1 c blanched almond flour
- ¼ c coconut flour
- 1 tsp baking soda
- 1 flax egg
- ½ c coconut sugar
- ¼ c erythritol (can use all coconut sugar, if desired)
- ¼ c plus 2 tbs vegan butter, softened
- ¼ c plus 2 tbs drippy nut butter
- 1 tbs vanilla extract
- ¼ tsp salt
- ½ to 1 c of chocolate chips
- Optional: walnuts, almonds, shredded coconut
- Preheat the oven to 350 degrees Fahrenheit
- While the oven preheats, combine the almond flour, coconut flour, salt, and baking soda in a bowl. Mix well.
- Add the softened butter and sugars to a large bowl. Mix with an electric mixer for 1-2 minutes until creamy.
- Add the almond butter to the bowl with the butter and sugar and cream until smooth and the butter begins to aerate (should be a light brown color). Add the flax egg and vanilla and mix for an additional minute until the mixture is well combined.
- Slowly add the flour mixture to the butter mixture and mix until smooth with a wooden spoon or a spatula.
- Add the chocolate chips to the dough and mix until well combined.
- Refrigerate the dough, uncovered, for at least one hour.
- Place tablespoon sized balls of dough on a parchment lined baking sheet. Bake in the preheated oven for 10-12 minutes until the cookies are brown.
- Let the cookies cool and place in the fridge. They will last about a week, if you don’t eat them all first!
Happy Tuesday! Going to the office is the worst. We have to sit at a cubicle and stare at screens all day! And, typically, we have to fork over $10 for lunch to eat something mediocre that isn’t exactly good for us.
But not anymore! I have an easy meal prep “recipe” that you can make in under an hour for under $15 that will keep you well fed for the week!
These macrobiotic bowls, better known as “Macro Bowls” pack in the nutrients and taste delicious. Plus, they’re insanely easy to customize. Want more protein? Add some tofu or chicken. Want more fiber? Throw some black beans on top. Want more fat? Throw on half a ripe avocado or a handful of salty roasted nuts. The possibilities are endless for delicious lunch.
This month, I am enjoying my macro bowls with this easy, delicious Cold Brew Sweet Tea from Southern Breeze. It comes in a bunch of great flavors (Raspberry is my favorite!) and it is easy to make at work or on the go.
Just add a tea bag to a cup of cold water, wait around 5 minutes for the tea to brew, and enjoy! And this month only, you can get free shipping on your first order!
Just click on the image above use the offer code to receive free shipping all month long! I seriously love this tea and I think you will too.
Now on to the macro bowl recipe!
Easy Vegan Meal Prep!
Easy Vegan Meal Prep in Under an Hour!.
- 1 c uncooked quinoa
- 1 package of organic brussels sprouts
- 1-2 large sweet potatoes
- 1 package of cut butternut squash or 1 medium sized butternut squash
- Optional: black beans, avocado, protein of choice, cheese
- Prepare the quinoa with water according to the package instructions
- While the quinoa cooks, preheat the oven to 425 degrees Fahrenheit
- Chop the potatoes and squash into bite sized pieces and half the brussels sprouts. Coat in 1-2tbs of cooking oil (I used avocado oil) and place on two parchment lined baking sheets
- Bake the vegetables and squash for 30-40 minutes until browned and cooked through.
- Assemble your meals and you’re all set for Lunch for the next week!
So, I’ve been contemplating doing a Whole30 for a while now. I have some digestive issues, like many people, and I have heard that the Whole30 program is great for digestion. But the program is limited- especially when it comes to Breakfast options. So I came up with an amazing recipe that is Whole30-approved, grain-free, paleo, vegan-friendly, and DELICIOUS! I present to you, my NO-atmeal.
This porridge is creamy, delicious, and it is pretty much identical to oats in texture and flavor. It is perfect for those avoiding grains who still want a delicious, filling, warm breakfast. Plus it is customizable and simple to make with 7 ingredients!
Add some cacao powder for chocolate oats, or you can even add pumpkin or sweet potato for some autumnal oats. There are so many ways to enjoy this porridge.
Now onto the recipe! If you make any of my recipes, don’t forget to tag me so I can see them @balancedbyalexis.
Paleo and Whole30 friendly Breakfast Porridge!.
- 1 c unsweetened non-dairy milk
- 1 c frozen riced cauliflower
- 1 tbs ground flax seed
- 1 tbs chia seeds
- 1 tbs coconut flour
- ¼ tsp vanilla (alcohol and sugar free)
- ¼ tsp cinnamon
- 1 scoop collagen peptides or unflavored hemp protein
- optional: maple syrup/stevia/sweetener to taste
- Heat the milk and cauliflower in a sauce pan on medium for 5 minutes, or until the milk is bubbling and the cauliflower is soft.
- Add the seeds, coconut flour, and protein to the cauliflower mixture and stir continuously until thick (this takes 1-2 minutes)
- Pour the NOats into a bowl and stir in the vanilla, cinnamon, and optional sweetener of choice.
- Top with fruit, nut butters, granola, etc. and enjoy your delicious bowl of NOatmeal.
Happy Friday! I have a new recipe for y’all that you have to try!
These brownies are gooey, decadent, and all-around delicious. Plus, they have no added sugar, are low in fat, and contain Vitamin A. I replaced the butter and oil of typical brownies with Pumpkin, subbed whole-grain oats for white flour, and subbed sugar for erythritol. The resulting product is soft, gooey, and just amazing.
I make this recipe at least once a week! I eat them for breakfast, snack, and an evening treat. They’re just that good! Plus, they can be made in the food processor for easy cleaning.
So go grab a can of pumpkin and bake these little chocolate beauties!
If you make any of my recipes, tag me on instagram at @balancedbyalexis so I can see your creations!
The BEST Healthy Brownies ever!
Fudgy delicious brownies you can make in one bowl that are actually good for you!.
- 1 ½ canned Pumpkin Purée
- 1 c dark cocoa powder
- 1 c rolled oats
- 1 c erythritol (you can sub for evaporated cane syrup, coconut sugar, etc)
- 2 flax eggs (2 tbs of ground flax + 6 tbs water)
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ c almond milk (or another non-dairy milk)
- ¼ c mini vegan chocolate chips
- Preheat the oven to 400 degrees.
- While the oven is preheating, process the oats in a food processor or blender until you have oat flour. Add the remaining ingredients except the chocolate chips to the body of the food processor and process until smooth. Remove the lid and stir in ¾ of the chocolate chips.
- Pour the batter into a lined 8X8 pan and top with the remaining chocolate chips.
- Bake the brownies in the oven for 30-35 minutes. You can tell they’re done when the edges look cooked and crinkly.
- Cool the brownies on the counter for 30 minutes. Then cover and move to the fridge to cool for an additional 1-2 hours. (This helps make them easy to cut)
- Enjoy! They’re great both warm and cold. To warm them up, microwave a brownie for approximately 20 seconds.
Whoo! What a week!
Today I have a new recipe that will BLOW. YOUR. MIND.
This “Cheese” is creamy, herby, and slightly sweet from the Cashews.
It can be made in under 10 minutes using just a food processor! You don’t need any weird ingredients or fancy equipment to make a great taking vegan “cheese”.
Enjoy it with crackers, on toast, on a bagel, with veggie dippers, or just eat it with a spoon.
It tastes glorious on a bagel, with a taste similar to a chive cream cheese.
Now on to the recipe!
If you make this, or any of my recipes, tag me on Instagram at @balancedbyalexis
Cashew Herby Cheese
1 1/2 c Cashews
Apple Cider Vinegar
as needed (2-4 tbs)
1. Process all of the ingredients in a blender or food processor until smooth
2. Refrigerate for a few hours to firm up the cheese, or enjoy right away
Happy Monday, y’all! I am back with another delicious recipe to kickstart the week. This recipe is for a rich, creamy, and, most importantly, delicious chocolate pudding. But unlike the store-bought stuff, this pudding is Sugar Free, High Protein, and Vegan!
I love this pudding. It is so easy to make and it doesn’t require any fancy ingredients or anything like that.
What is the base? Not heavy cream. Not avocado. BUT TOFU!
Silken tofu is the perfect base for this pudding. When blended, it becomes incredibly smooth, creamy, and thick. Plus each serving has 7g of plant based protein!
Seriously? How good does that look?!?!
I like the eat this stuff plain, or I top it with fruit, almond butter, and some shredded coconut. It makes the perfect base for a healthy and delicious breakfast!
Healthy Chocolate Pudding
Yield: 2 cups
dark cocoa powder
xantham gum (optional)
1. Blend all of the ingredients in a high speed blender or food processor until smooth.
2. Pour into a container and chill for 20 minutes or until the pudding thickens to your desired consistency