I reject the idea that eating healthy has to be boring or feel like deprivation. I’m generally happy with the way I eat both in terms of how it impacts my health and how it feels emotionally (everyone needs comfort food!).
So that’s why I try to recreate old favorites with healthier ingredients. If the ingredients come from the homestead, even better!
These paleo chocolate chip cookies are a perfect way to celebrate the holidays without going overboard on sweets (or getting sick from conventional sugar).
Why Paleo Chocolate Chip Cookies?
While I eat a strict healing diet, my kids do not. But when I try new recipes (or create my own), I always try to stick with paleo ingredients.
The reason being that paleo ingredients are foods I can feel good about us eating. Obviously, it’s not a great idea to eat cookies every day.
But when they’re made with nutrient-dense ingredients I don’t need to worry about what they are doing to our bodies.
I also like this recipe because it only makes 12 cookies (and they’re smallish too) so there are just enough cookies for holiday treats but not enough to have everyone on a blood sugar rollercoaster for weeks.
Are Paleo Cookies Healthy?
My goal is to feed my family’s bodies with the highest nutrient foods possible. So when we do eat treats, we stick with healthy ingredients like:
- Almond flour – full of protein and healthy fats.
- Coconut flour – lots of fiber and some protein too!
- Coconut oil – amazing medium-chain fatty acids to support the body.
- Dark chocolate (or carob) – I always choose allergy-friendly chocolate or make my own but you can also use carob chips in this recipe with great success.
I also prefer nutritive sweeteners over nutrient negative sweeteners. For example, honey and maple syrup contain some trace minerals that are necessary for the metabolism of sugars.
Conventional sugar, on the other hand, also needs minerals to metabolize but doesn’t contain any. So it strips nutrients away from the body.
Paleo Chocolate Chip Cookies as Gifts
If you’re like me and enjoy giving homemade gifts, these are great for that! I know people can get overwhelmed by sweets during the holidays, so these lower-sugar (and high protein) cookies are a great choice.
Double or triple the recipe as needed so you’ll have enough cookies for your gift recipients.
I always keep cookies frozen until it’s time to give them away so they’re as fresh as possible (and these cookies freeze well!).
Paleo Recipes to Enjoy
As I mentioned, I love recreating old favorites wiht healthier ingredients that nourish the body. If you’re looking for more healthy, paleo recipes, try one of these:
- Blueberry Peach Cobbler – I love making this AIP compliant cobbler when blueberries and peaches are in season, but I’ve also used frozen fruit with amazing results.
- AIP and Paleo Pesto – This simple sauce is AIP and Paleo compliant and is a great way to boost flavor and make a dish really pop.
- Pumpkin Butter Recipe – Pumpkin butter is such a delicious way to use up garden pumpkins and is very easy to make healthy. I love how easy this recipe is as well as how delicious!
- Butternut Squash Soup Recipe – My favorite soup, this one is so rich and creamy with tons of flavor. It’s AIP compliant but you can add potatoes for a paleo version.
I love finding ways to make traditional recipes healthier and suit my food preferences and allergies! I also enjoy trying other bloggers creations like these kid friendly paleo recipe.
What is your favorite healthy holiday recipe?
- 2 cups blanched almond flour
- 1/4 cup coconut oil, melted (but not hot)
- 1/4 cup pure maple syrup, room temperature
- 1 egg, room temperature
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees.
- Combine almond flour, salt, and baking soda in a medium bowl.
- Add in coconut oil, maple syrup, and egg. If the dough is too dry, add in a little more oil until it’s the right consistency (slightly dryer than regular cookie dough).
Mix to combine.
- Drop by rounded tablespoons onto a baking sheet (flatten if desired, they won’t flatten and spread on their own).
- Bake at 350 for 9-10 minutes until edges are golden brown.
- Store in an airtight container.
These are great with carob chips in place of chocolate chips as well.