Paleo Chocolate Cookie

Good morning lovelies!!!

All my Alberta hunnies already know, but the past week was Calgary Stampede. Well I was lucky enough to have a few of my besties come down for the shenanigans. Let’s just say we… survived.

BUT I strongly believe we may not have made it without these

Paleo Chocolate Cookies.

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In anticipation of the girlies arrival, I baked these cookies, like all great hostesses should. {Take notes}. Just kidding. But seriously.

Mornings after would not have been so easy without these delicious morsels. They are so soft, so chewy, so chocolatey yet NO dairy, NO wheat and NO added sugar…… {pause for gasps}………. that’s right ladies. This recipe contains no butter, flour or sugar.

Like helloooooo. I HAD TO try them out for girls weekend

Healthy, guiltless baking is essential to keep around the kitchen, especially when guests are staying over. We ate these up so quick and I sent them off with a copy of the recipe as they were drooling for more.

So share, like, pin and take notes people. You’re gunna wanna have this recipe.

Paleo Chocolate Cookies 

Ingredients

  • 1.5 cup almond meal
  • 1 cup cocoa powder {dark or extra dark}
  • 1.5 tsp baking soda
  • 1/4 tsp Himalayan pink sea salt
  • 1 ripe avocado
  • 3 tbsp coconut oil
  • 1 cup dates {I used whole, dried}
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup cacao nibs
  • 1/2 cup dried cranberries
  • 1/2 cup Hazelnuts, chopped {I gave a couple pulses in the food processor}

Instructions

  1. First off, boil some water, place the dried whole dates in a glass bowl. Once water is boiling, pour over the dates and let sit for 10 minutes. {this is a trick I use to soften dates when I bake… way less effort ;); also, dates are a great way to sweeten recipes without gross chemically processed sugars and you’ll benefit from their amazing source of vitamins and minerals}
  2. Mix together the almond meal, cocoa powder, baking soda, and salt in a large bowl… Set aisde
  3. Using a food processor, mix avocado, vanilla, coconut oil, dates and egg. Process until smooth and creamy.
  4. Next, add the avocado, date mix to the dry mix.
  5. Add in the cacao nibs, cranberries and hazelnuts.
  6. Refrigerate the dough for an hour or two {go throw on a coconut oil mask and watch some bachelorette in the mean time}
  7. Place the dough on a hard clean work surface. Divide the dough into 3 parts and roll each into a log roll. Wrap each roll in saran wrap.
  8. Toss them back into the fridge for about an hour {pour some vino and enjoy a hot bath}
  9. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Grab those log rolls, unravel them and slice each into roughly inch thick cookie slices. Line them up on the baking sheets and gently press/shape them with your fingers. These guys won’t really move or expand in the oven.
  10. Bake for about 9 minutes or until cookies look hardly baked. These cookies will be really soft and fragile but make sure you don’t over bake them! {to be honest… I only baked them like 7 minutes cause I have this thing for cookie dough….. so does my girl Ro… They were perfect}
  11. Leave them on the sheet for a minute or so and then gently place the cookies on a cooling rack and allow them to cool completely. Store in an airtight tupperware container in the fridge for up to a week.

Voillaaaaa

 

xxoo Drea Marie

  love it

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