Happy New Year, all! I hope everyone had a fantastic holiday filled with loved ones, happy new memories and lots and lots of shiny new toys (mine is a rather high tech clothing steamer so I can finally tell my iron to go kick rocks. Woot!) Unfortunately, I was also gifted a giant sack of cold and flu virus this year, so I spent my holidays on the couch (or another seat), in a haze of gingerale, dry toast and NyQuil (the capsules – there is actually high fructose corn syrup in that gnarly liquid stuff that still tastes like crap!). BUT after a week and a half, I have finally emerged from my sickness with the proper zest and ready-to-take-on-the-world enthusiasm necessary for an upbeat New Year’s post! And you know what goes well with this zealous, kick-ass and take names attitude? Chocolate chip cookies. And not just any chocolate chip cookies – chewy, delicious paleo chocolate chip cookies!
Now I know what you’re thinking – aren’t all we women supposed to be on some crazy cleanse involving maple syrup, cayenne and lemon water and a side of self-loathing? (one word, ladies: no). I’ll admit that one bonus of being sick over Christmas is that I didn’t get the chance to overindulge in the usual sugar-laden suspects, but even if I had I’m still not a proponent of the crash, fad diets and other masochistic behaviours many embark on as soon as the calendar hits Jan 1. But I am a proponent of jumping on the sustainable healthy eating bandwagon as soon as possible, whether you’re a veteran who fell off over the holidays or if you’re a brand new rider (welcome aboard!).
One of the easiest ways to heal your body after a month of sugar, booze, and other inflammatory food choices is to cut out grains and sugar for at least 30 days. This year many experts are touting a grain-free January diet program (such as this one my naturopathic doctor sent me), and this is exactly what my husband and I are doing, too. I am actually on an even stricter diet as I am once again doing my bi-annual candida cleanse (which means that on top of grains I am also eliminating all sugars (even natural ones and dried fruits), vinegars and condiments, anything made with yeast and anything possibly contaminated with mould, such as mushrooms and peanuts). So with me on my candida cleanse and Trevor on his paleo diet, we have already been busy in the kitchen preparing a plethora of eats for the upcoming week and beyond. And among the eats I whipped up for my hubs were the amazing aforementioned Paleo Chocolate Chip Cookies.
These cookies taste like the real deal and even boast the tell-tale chewy texture of a damn good chocolate chip cookie. Made with almond and coconut flour, they are rich in protein and fibre and are, of course, gluten and grain-free. The palm oil gives them the chewiness you can’t get from coconut oil (if you don’t have palm oil use grass-fed butter or ghee), while the little bit of maple syrup and coconut sugar gives that perfect touch of sweetness, naturally. And let’s face it, it’s much easier to stick to a diet program when you still feel like you can treat yourself on the weekend!
So stop googling “the master cleanse” and instead embrace a simple and sustainable menu plan for January (and hopefully beyond) that you may actually get through without hallucinating and/or blacking out only to wake up in a pile of leftover Xmas candy wrappers. Besides, you’re too fabulous and smart to fall for that bulls*&t, anyway.
The Natural Blonde
P.s. These cookies are the perfect snack to enjoy while writing out your realistic goals for 2015. Make ‘em good, ladies (and gents)! You deserve the best. After all, you are my readers. 😉
P.p.s. Exciting news coming next post but I’ll give ya a hint: The Natural Blonde is going back to school!
Chewy Paleo Chocolate Chip Cookies
- ¼ cup palm shortening, ghee, or grass-fed butter
- 2 Tbsp coconut palm sugar
- 2 Tbsp stevia
- 2 Tbsp maple syrup
- 1 large egg, room temperature
- 2 tsp vanilla
- 1½ cups blanched almond flour
- 2 Tbsp coconut flour
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup Krisda stevia chocolate chips (or you can use 70% cocoa)
Preheat oven to 350 degrees F.
With a hand mixer (or food processor), cream the palm shortening, coconut sugar, stevia, maple syrup, egg, and vanilla for about 15 seconds until smooth and fluffy.
Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Lastly, stir in the chocolate chips by hand.
Roll into 1″ balls and place them on a cookie sheet lined with parchment, flattening them slightly (they don’t spread out much when they bake).
Bake for 9-12 minutes, until slightly golden around the edges. Let cool and serve!
Store in an airtight container for 3-5 days.
I adapted this recipe from this blog, a beautiful space and a great resource for paleo and grain-free recipes!