Dessert

Ooey, Gooey Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)

I LOVE Chocolate Chips Cookies. Give me an ooey, gooey chocolate chip cookie and I am one happy girl.

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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!

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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!

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Paleo, Grain Free, Vegan Chocolate Chip Cookies!

  • Servings: 22
  • Difficulty: easy
  • Print

Ooey, Chewy, Gooey Paleo Chocolate Chip Cookies!.


Ingredients

  • 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

Directions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. While the oven preheats, combine the almond flour, coconut flour, salt, and baking soda in a bowl. Mix well.
  3. Add the softened butter and sugars to a large bowl. Mix with an electric mixer for 1-2 minutes until creamy.
  4. 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.
  5. Slowly add the flour mixture to the butter mixture and mix until smooth with a wooden spoon or a spatula.
  6. Add the chocolate chips to the dough and mix until well combined.
  7. Refrigerate the dough, uncovered, for at least one hour.
  8. 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.
  9. Let the cookies cool and place in the fridge. They will last about a week, if you don’t eat them all first!

Breakfast

Whole30/Grain-Free NO-atmeal

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.

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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! image1 (4)

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.

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Cauliflower NOats!

  • Servings: 1
  • Difficulty: easy
  • Print

Paleo and Whole30 friendly Breakfast Porridge!.


Ingredients

  • 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

Directions

  1. 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.
  2. Add the seeds, coconut flour, and protein to the cauliflower mixture and stir continuously until thick (this takes 1-2 minutes)
  3. Pour the NOats into a bowl and stir in the vanilla, cinnamon, and optional sweetener of choice.
  4. Top with fruit, nut butters, granola, etc. and enjoy your delicious bowl of NOatmeal.