We are well into January and finally craving something a little sweet again after the sugar filled holidays. Lucky for us, one of our favorite food bloggers (Haley from the Soul and Spoon) has the perfect recipe to satisfy that sweet tooth and keep us on track for a healthy new year. It's gluten-free, paleo, can be made vegan, and it is completely guilt-free. Check out the recipe below from Haley and grab other great healthy recipes at the Soul and Spoon!
(Makes 12 cookies)
- 1 c almond flour
- 1/4 c coconut flour
- 3/4 c coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 c pure butter, ghee, (I like to do a mixture of both), vegan butter (I like Earth Balance's soy-free brand) or coconut oil, softened
- 1 egg or flax egg (1 Tbsp flax meal + 3 Tbsp water, mixed and left to sit for 5 min)
- 1 tsp pure vanilla extract
- 3/4 c dairy-free chocolate chips (I like Enjoy Life's brand)
- 1/2 tsp sea salt, divided
Method to the madness: Preheat your oven to 350 degrees F. Mix together dry ingredients in one bowl, wet in another, omitting the chocolate chips and half of the sea salt. Add the dry ingredients to the wet, and mix until thoroughly combined. Fold in chocolate chips gently to evenly disperse among the batter. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, flattening slightly with the back of a spoon. Bake for 12-15 minutes, until edges are browned. Remove from oven and immediately sprinkle each cookie with remaining sea salt. Allow to cool completely (cookies will set and become firmer as they cool).
Tasty tips: Double the recipe. You're going to want as many of these as you can get your hands on. I also enjoy freezing the dough and later adding it to home-made ice cream, or using them as vehicles for a scoop of ice cream sandwiched in between...