Thick and chewy Paleo Chocolate Chip Cookies for the whole family!
I am in constant search for the perfect grain-free chocolate chip cookie! Always looking to improve my recipes, I am testing out cookie recipes multiple times throughout the week (lucky for my boyfriend)… and these are my best versions yet!
These paleo chocolate cookies are so good, people won’t even know they are paleo! They are so ooey and gooey, especially if you make them jumbo sized! This recipe gives you 8 jumbo cookies or 16 regular sized cookies – so totally up to you to choose!
You can also make these vegan by replacing the egg with a chia egg. To make a chia egg, you mix together 1 tablespoon of ground chia and 3 tablespoons of water. Let sit for 10 minutes until similar goopy texture.
Keep reading for the full recipe for my Paleo Chocolate Chip Cookies!
Paleo Chocolate Chips Cookies
Makes: 8 jumbo, 16 regular size
1 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
6 tbsp coconut oil – at room temp so that it is firm like softened butter (you can also use butter). If too melted put in the fridge for 10-20 minutes.
3/4 cup coconut sugar (or brown sugar)
6 tbsp almond butter, room temp
1 1/2 tsp vanilla extract
1 large egg, room temp (or 1 chia egg)
1 1/4 cup of dairy-free chocolate chips
- Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper.
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or stand mixer, beat together the coconut oil and coconut sugar at medium speed until well combined, for about 1 minute.
- Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg (or chia egg) on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in chocolate chips.
- Roll the dough into 8 jumbo or 16 regular size balls and place 2 inches apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- Bake for 8-12 minutes (more if making jumbo cookies) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook and set as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
Perfect donut holes to satisfy your sweet tooth!
If you know me at all you know that I am a donut fiend – to the point where I will say “screw it” to my gluten allergy and go for a chocolate glazed gluten-filled donut… only to suffer the consequences the next day. It is incredibly hard to find a good gluten-free, grain-free donut that satisfies my cravings. But these babies do the trick.
Although these raw donut holes won’t have the same texture as a traditional donut, they are incredibly moist and packed with flavour. Don’t even get me started on the glaze!
These satisfy all my sugar cravings. They may not be as fully or light as their gluten-filled counterparts, but they are damn good in their own right.
Keep reading for the recipe!
Raw Vegan Glazed Donut Holes
Makes. 4 giant balls, 8 medium or 12 mini size
2/3 cup rolled oats
2/3 cup cashews (you can sock for 4 hours before, but not necessary with a good food processor)
2/3 cup pitted dates
1/8 tsp Himalayan salt
1/2 tsp vanilla extract or powder
2 tbsp coconut oil
2 tbsp maple syrup
1/8 tsp vanilla powder
- Pulse all ingredients for dough in food processor, until combined into a thick, moist dough. If dough is too crumbly, add more dates or more coconut oil. Roll into balls and put in freezer, until they are firm, about 20 minutes.
- As they cool, make the glazed. Melt the coconut oil on low heat. Once melted, turn off heat and whisk in maple syrup and vanilla. It will take a couple seconds to fully combine. Dip the cold donut hole into the glaze, fully covering each one. Put them back in the freezer until glaze hardens. Repeat 2 more times, until a thick donut-like glaze forms. Store donut holes in fridge for up to a week!
Homemade Fruit & Nut Mix for a healthy snack that will help keep your sweet cravings at bay!
Fruit & nut mix and most trail mixes get a bad rap for being unhealthy. But, that’s not because of all the good for you fats in there. Most store bought mixes on the market have added unnecessary sugars that turn this healthy treat into an unhealthy one.
However, I am a believer in including healthy fat into every meal, as it helps us stay fuller longer and aids in our overall health, especially if you are highly active. Making your own fruit & nut mix assures the quality of the ingredients that are going in!
The anatomy of fruit & nut mix:
- Nuts – You can use any raw nuts of your choosing! They provide healthy fat and protein to help you body sustain energy and feel fuller longer.
- Seeds – Oh how I love seeds, never forget about them! Sunflower seeds, pumpkin seeds, sesame seeds. They are all packed with vitamins and minerals to help your body work at it’s best.
- Dried fruit – Their high sugar content help boost your low blood sugar after enduring a lot of physical activity. They are also great at curbing any sweet cravings! Look for sun dried fruit that isn’t coated in sugar – and try and get some that is unsulfured.
Now, check out my recipe for my favourite Fruit & Nut Mix!
BITK’s Fruit & Nut Mix
Makes: about 3-4 cups
- 3/4 cup raw pecans
- 3/4 cup raw cashews
- 1/2 cup raw sunflower seeds
- 1/2 cup unsweetened, dried cherries
- 1/2 cup unsweetened, dried blueberries
- 1/2 cup unsweetened, dried strawberries (chopped)
- 1/3 cup unsweetened banana chips
- 1/4 tsp Himalayan salt
- 1/2 tsp cinnamon
- Combine all ingredients in a large bowl and mix well.
- Store in a air tight container or ziplock bag for up to 1 month!
Individual sized mix berry crisp loaded with cherries, blueberries and strawberries!
Sometimes you just want to make an individual sized dessert when you’re really craving something sweet. This easy to make Mixed Berry Crisp its not only delicious but sweetened with just a hint of maple syrup.
My favourite maple flavoured ghee gives the crisp a wonderful flavour, that makes a delicious dessert or breakfast!
Check out the recipe for my Individual Mixed Berry Crisp below!
Individual Mixed Berry Crisp
Serves: 4 mini crisps (can be easily halved)
2 cups mixed berries (I used frozen cherries, strawberries and blueberries)
2 tsp lemon juice
1/2 – 1 tbsp maple syrup
2 tsp cornstarch
1/4 cup old fashioned rolled oats
1/4 cup slivered almonds
1/2 – 1 tbsp maple syrup
1 tbsp ghee or butter, softened (I used Lee’s Provisions Maple Ghee)
1/2 tsp cinnamon
- Preheat oven to 400 F. In a small saucepan, cook the mixed berries, lemon juice and maple syrup on medium to medium-low heat. Cover with a lid and stir occasionally, until they start to break down (about 7-10 mins).
- Make a slurry with cornstarch and about 2 tsp water. Add to the mixed berries and simmer until it thickens.
- Mean make the crumble. In a small bowl, combine the rolled oats, slivered almonds, maple syrup, softened ghee and cinnamon.
- Once berry mix is thickened to your liking, divide between four ramekins. Top with the crumble mixture.
- Bake in the oven for about 10 mins, until crumble begins to brown and berries are bubbling. Watch carefully as crumble can burn easily.
- Serve with yogurt and a drizzle of maple syrup. Delicious the next day for breakfast, warm or cold.
A simple and easy roasted chicken is a staple in every household. Perfect roasted chicken is hard to achieve, as breasts and legs are done cooking at different temperatures. That’s where spatchcocking (yes, spatchcocking) comes in!
Spatchcocking means to butterfly the chicken, so that it is cooking flat on the pan to ensure crispy skin and perfectly cooked meat!
All you have to do is cut out the backbone of the chicken, by using a scissor to cut along both ides of the spine. Then spread the chicken’s legs apart and flip it over so it is skin side up. Lastly, press down firmly on the chicken’s breastbone until you hear a crack! Then you got your flat chicken.
Check out the full recipe for my Roasted Spatchocked Chicken below!
1 large chicken (about 4 to 5 lbs)
2 tbsp butter, ghee or olive oil
Kosher salt and pepper
2 tsp chopped fresh parsley or herb mix of your choice
- Preheat oven to 450 F. Using sharp kitchen scissors, remove spine (backbone) from the chicken. Turn the chicken skin side up and flatten it by pressing firmly on the breastbone until you hear a crack. Transfer to a cast iron pan or a foil-line backing sheet. Tuck wings in to prevent burning.
- Make a rub out of the butter (ghee or olive oil) and herbs. Season chicken with salt and pepper and rub herb mix all over (get under the skin of the breasts too).
- Roast chicken until breast reaches 150F and legs reach 175 F – about 45 minutes. Skin will crisp up.
- Remove from oven and place on cutting board. Pour the juices into a small saucepan and reduce until desired thickness. Taste and season with salt and pepper if needed.
- Carve chicken and serve with hot jus and roasted veggies!