I have finally done it! I have finally made the ultimate healthy paleo cookie. These cookies are crispy on the outside, tender on the inside and loaded with all the fixings. The base is made up of cassava and coconut flour, both gluten and grain-free. For sweetness, I kept it low sugar by using monk fruit sweetener and maple syrup. Coconut oil adds the perfect amount of crispiness while almond butter keeps them soft and chewy. They’re slightly salty, perfectly sweet, nutty, chocolatey and SO delicious! Seriously, consider me hooked.
Not only is this recipe paleo, it can also be customized for the autoimmune protocol. I have tested them both ways and they are JUST as amazing. For the chocolate chips, I recommend substituting with soy-free carob chips. Pecans can be replaced with raisins, golden berries, mulberries or extra dried cranberries. For the almond butter, softened coconut butter does the trick. And finally, I recommend using coconut sugar instead of monk fruit sweetener. Even though it’s an all natural sugar-free sweetener, it’s still not AIP compliant.
- ½ cup cassava flour
- ¼ cup coconut flour
- ¼ cup lakanto (or coconut sugar)
- ¼ cup enjoy life mini chocolate chips
- ¼ cup unsweetened coconut flakes
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- 1 tsp sea salt
- 1 tsp baking soda
- ¼ cup coconut oil, melted & cooled
- ¼ cup maple syrup
- 2 tbsp almond butter
- Preheat oven to 350°F.
- In a large mixing bowl, stir together all dry ingredients.
- In a small mixing bowl, whisk together all wet ingredients.
- Combine wet and dry ingredients and mix with a spatula.
- Scoop out cookie dough and roll into 12 balls.
- Place evenly on parchment-lined baking sheet and gently flatten with a spatula.
- Bake for 10-12 minutes, or until cookies are soft and beginning to brown around the edges.
- Remove from the oven and let cool completely before serving. Store in airtight container.
These would make the perfect healthier cookie to snack on throughout the week. They’re delicious on their own but also pair well with my creamy vanilla bean almond milk recipe. They’re also a great afternoon pick-me-up with an herbal tea or matcha latte.
If you give this recipe a try, let me know how it works out! I love hearing your feedback as it helps me learn and grow as a cook/baker. Leave a comment, rate it or tag your photos on Instagram with #wholeheartnutrition.
Enjoy!
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