I was browsing the web in search of a tasty gluten free/paleo cookie and came up with this hybrid based on two recipes from The Paleo Mom and Ditch the Wheat Blogs. And let me tell you, these taste incredibly decadent while not being way too bad for you. Wash them down with some ice cold almond or grass fed cow's milk.
1 Jumbo organic egg, beaten
1/4 cup creamy almond butter
1.5 Tbs vanilla extract
1/3 cup coconut oil
2/3 cup coconut palm sugar
2 tbs cocoa powder
2 tbs coconut flour
1 tbs almond flour
1/8 tsp sea salt
1/2 tsp baking soda
3 tbs chopped macadamia nuts
1/4 cup dark chocolate chips (I used Enjoy Life brand)
Preheat oven to 350 degrees
In a large bowl combine wet ingredients then stir in dry ingredients.
Place the dough in the fridge for 15 minutes.
Use a teaspoon to dollop 12 cookies onto a parchment lined cookie sheet- freeze the rest of the dough after you've divided into individual cookie dollops or line another cookie sheet with the remaining dough and bake the whole batch. Makes 24 cookies
Bake 13 minutes and then allow them to cool. I read its a good idea to put them in the freezer for a bit to prevent the coconut flour from getting too soft and crumbly, so I did that, and they stayed moist and intact.
Serving Size: 2 cookies
167 Calories, 18 Carbs, 11g Fat, 2g protein, 12 g sugar (about half the calories, fat and sugar of Starbucks chocolate chunk cookies- not too shabby).