Almond Flour Choc Chip Cookies

These cookies are exceptional. Though I didn’t create the recipe, I did successfully make a batch of cookies without burning them to a crisp! This is success in my book :)

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My weekend meal prep consisted of making these cookies and I don’t regret it. These cookies are an excellent mid-day treat with a cup of tea.

Recently, a client asked me if I ever just splurge. I’m often talking with people about healthy recipes and taking photos of vegetables, so the question makes sense! My answer to her was not an easy yes/no response. If I want something, I generally eat it after a brief check-in/pause: Does the chocolate cupcake with pink icing and rainbow sprinkles look delicious? Yes. How will I feel an hour after eating it? Totally gross from excess sugar and gluten. If I can avoid the feeling of being unwell later, that’s generally my goal.

These cookies are grain free and gluten free and all the things. Made with almond flour, maple syrup and coconut oil, they’re soft and a bit chewy. Because they’re not full of sugar and refined flour, they’re enjoyably sweet without the sugar crash after.

Our society moves quickly, and I think we get caught up in a momentum to move from one thing to the next. Think about how we eat on the go - in between tasks and meetings etc. Do we even process that we’re eating? How can we expect that our body is processing and absorbing nutrients appropriately if we’re already onto the next thing in our minds? Do I enjoy dessert? Yes, 100%. I just try to build in an extra moment of space so that it’s mindful and not impulsive.

The original recipe is linked here.

In the version above, I added a extra coconut oil (for flavor and texture) and a splash more of vanilla extract for flavor. Additional add-ins to consider: cinnamon, nutmeg, cacao nibs.