Want healthy chocolate chip cookies in your life? Look no further than these soft and chewy Paleo Chocolate Chip Cookies! They’re gluten, grain and dairy free + perfect for those living a paleo lifestyle.
This Paleo Baking Flour from Bob’s Red Mill makes kick@$$ chocolate chip cookies! No hype or fluff here, it’s the honest truth. I’ve shared these cookies with adults + kids and the response is always the same… they absolutely love them! Yes, that’s right–kids love these cookies too!
Paleo Baking Flour is a unique blend of nut flours and root starches. The ingredients are clean and simple … almond flour, arrowroot starch, organic coconut flour and tapioca flour.
My cookie tasters always say, if I didn’t tell them these cookies were free of everything that is normally in chocolate chip cookies, they would have no idea. Some may say that these cookies taste even better than traditional chocolate chip cookies, BUT I’ll let you decide for yourself 😉
Give these chewy chocolate chip cookies a try … you won’t regret it!
What you need for Paleo Chocolate Chip Cookies
Paleo Baking Flour
Coconut palm sugar
Refined coconut oil
Dark chocolate chips
Want more healthy cookie recipes? You’re going to love these …
Paleo Chocolate Chips Cookies
Want healthy chocolate chip cookies in your life? Look no further than these soft and chewy Paleo Chocolate Chip Cookies! They're gluten, grain and dairy free + perfect for those living a paleo lifestyle. Paleo Baking Flour from Bob's Red Mill makes kick@$$ chocolate chip cookies!
- 1 1/4 cups Paleo Baking Flour, Bob's Red Mill*
- 1/2 cup coconut palm sugar
- 1/3 cup refined coconut oil, solid
- 1 large egg
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
Preheat oven to 350F and line baking sheet with parchment paper.
Using a food processor or hand-mixer, mix together coconut oil and coconut sugar until smooth.
Add egg and vanilla extract and mix.
Add in flour, baking soda and salt and continue to mix until smooth batter is formed.
Fold in chocolate chips with a spatula.
Scoop onto baking sheet, about 2 tbsp or 1 ice cream scoop per cookie. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.
Bake at 350F for 12-minutes or until edges are golden. Let cool on baking sheet.
This Healthy Trail Mix contains the perfect combination of tastes and textures. From nutty & crunchy to fruity, chocolatey & chewy–you’ll never get bored of this healthy snack. This trail mix is plant-based, paleo, low-carb & delicious!
Trail mixes make for a great snack when you’re on the go. They’re easy to carry around in a zip-lock bag or small container and the right mix will do a solid job of satisfying a hungry belly in-between meals.
BUT beware … many trail mixes on the grocery store shelves contain nuts that have been roasted at high temperatures, low-quality oils, excess salt, and/or high amounts of sugar from dried fruit.
Since it’s not easy to find a squeaky clean trail mix, I like to make my own. They’re real easy to put together and you have full control over what goes in them. You can get super creative or keep it simple – you’re the boss of your trail mix!
What you need for this Healthy Trail Mix
It’s super easy to put together trail mixes… Just add all ingredients to a bowl or glass container, mix and voila!
Looking for more healthy snack ideas? Check out my list of healthy on-the-go snacks!
Healthy Trail Mix
This Healthy Trail Mix contains the perfect combination of tastes and textures. From nutty & crunchy to fruity & chocolatey, you'll never get bored of this healthy snack. This trail mix is plant-based, paleo, low-carb & delicious!
- 1/4 cup raw walnuts
- 1/4 cup raw almonds
- 1/4 cup tiger nuts
- 1/4 cup toasted coconut chips
- 1/4 cup dried mulberries, or other dried fruit
- 1 85% + dark chocolate bar, chopped into small pieces
Chocolate Chunk Banana Muffins are soft, moist & full of delicious and natural flavour! They’re packed with all the good stuff, including quality protein and healthy fats + naturally sweetened with ripe bananas, so they’ll keep you on track with your health and weight loss goals. Paleo friendly and free of gluten, grains & dairy.
Five reasons to love this chocolate chunk banana muffin recipe …
- These muffins are easy to make with basic & wholesome ingredients. Only one bowl (or food processor) required!
- They’re gluten, grain & dairy free, yet they’re fluffy, moist and delicious. No one will know the difference.
- They’re naturally sweetened with banana, rather than loaded with refined sugar or artificial sweeteners.
- These muffins will warm your soul and taste even better with your morning coffee or espresso!
- They freeze well and thaw out fast at room temperature or defrost them in the microwave for 30 to 60 seconds, or until gently warmed through. You can also get them a little toasty in the oven or toaster-oven.
Chocolate Chunk Banana Muffins make for a healthy breakfast, snack or treat all year round.
What you need for this recipe …
- Coconut oil
- Honey or maple syrup (optional)
- Coconut flour
- Almond flour
- Vanilla extract (optional)
- Baking soda
- Dark chocolate bar (85% cacao or higher)
*Substitute with 4 flax eggs or 4 chia eggs for egg free version (see recipe notes below).
Want more delicious & wholesome muffin recipes? Then you’ve got to try these …
Chocolate Chunk Banana Muffins
Chocolate Chunk Banana Muffins make for a healthy breakfast, snack or treat all year round. These muffins are soft, moist & full of delicious and natural flavour! They're packed with all the good stuff, including quality protein and healthy fats + naturally sweetened with ripe bananas. Paleo friendly and free of gluten, grains & dairy.
- 4 pastured eggs*
- 1/2 cup coconut oil, melted and cooled
- 3 ripe bananas, mashed
- 1 tbsp honey or maple syrup, optional
- 1 tsp vanilla extract, optional
- 1/2 cup coconut flour, sifted
- 1/2 cup almond flour, sifted
- 1 tsp ceylon cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 dark chocolate bar, 85% or higher, chopped into chunks
Preheat oven to 350. Grease muffin tin with coconut oil or use liners.
Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.
Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed. (TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one)
Add chocolate chunks into the batter and mix (save some to add on top).
Fill muffin tins 3/4 of the way with batter. Top with remaining chocolate chunks.
Bake for 18-20 minutes. Let cool before removing from tray.
*Substitute with 4 flax eggs or 4 chia eggs for egg free version:
TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one.
- 1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
- 1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg