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 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.
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