Yesterday Tony and I went out for a day date and finally saw The Revenant with my main squeeze Leo. Have you seen it? If not, it’s definitely worth watching in theatres!
When we go to the movies, I find myself always bringing healthier snacks. That’s probably not much of a surprise though. Every once in awhile we will splurge on the movie popcorn, but usually I have a purse packed with my favorite coconut oil and sea salt popcorn plus a few of these paleo chocolate chip cookies. Guys, they are RIDICULOUSLY GOOD. Think addicting, thick, chewy and full of melted dark chocolate puddles.
I had baked these bad boys early Sunday morning just to double check the recipe for the 10th time before this post goes up (no joke). While mixing the dough, I realized I’ve baked these cookies more than anything else in the past two months (the paleo chocolate banana bread was a close second). Even though I’m not paleo or necessarily grain free, I love making paleo treats because they actually fill me up, don’t need as much sugar as your typical dessert and tend to be lower in carbs. Winning in all categories right there.
Traditionally I’m not a huge fan of using several different gluten free flours in one recipes. I want the ingredients to be both accessible and have many different uses. So far, almond and coconut flour have become my go-tos (especially when it comes to paleo baking). If you find yourself looking for more recipes like these cookies, feel free to check out my paleo and grain free recipe categories!
As you may or may not know, I’ve been focusing on making videos for both YouTube and my Facebook page. They’re fun for me to create and hopefully encourage you to make the recipe at home. Here’s a video of the cookies:
I hope your week is off to the best start — be sure to stop by again and say hello! P.S. Super excited for this Wellness Wednesday this week too.
If you make this recipe, I’d love for you to leave a comment below or #ambitiouskitchen on Instagram. xo!
- Serves: 12 cookies
- Serving size: 1 cookie
- Calories: 179
- Fat: 13.9g
- Carbohydrates: 13.7g
- Sugar: 7.7g
- Fiber: 2.6g
- Protein: 3.3g
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 3 oz 80% dark chocolate, coarsely chopped*
- Coarse sea salt, for sprinkling
- Preheat oven to 350 degrees F.
- In a large bowl, add add in beaten egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Please make sure your coconut oil is cool!) Next add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks. You may need to use your hands to moisten the dough so that it sticks together well.
- Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 12 cookies.
I always use dairy free chocolate bars. Alter Eco has some great ones to check out.
Recipe by: Monique Volz // Photography by: Sarah Fennel