Today was one of those day, you know, when you’re just not feeling it. As usual I went for my early morning run, but at mile 2 I was like: “Humph, it’s not happening!”
So I changed and went to the swimming pool for my typical 60 min swim training session. But by the 10th lap I felt as if my shoulders were made of concrete. I got out, dried off and changed. Now what?
I wasn’t ready to give up, so I decided to go to Bikram Yoga and get it over with.
Somehow I immediately felt that it was the right decision to make. In Bikram there’s no getting out of hot room once the class starts. You need to stay in for the full 90 minutes, no bailing out possible.
In the end, it proved to be the right choice. I sweat out all that I was holding onto (whatever that was); it was as if the toxins (and negativity) of my day fell to the ground under me. I felt reinvigorated and ready to kick-ass again. BOOM!
I went home and felt like I needed to reward myself. I failed at running and swimming but I didn’t give up, and rocked Bikram, isn’t it?
So I baked these awesome paleo chocolate chunk cookies. Hands down some of the best tasting cookies I have ever made.
A short ingredient list, one bowl and in a cinch I was enjoying these gluten-free, dairy-free, egg-free cookies. They might be “all-that-stuff-free” but they’re certainly not delicious-free. Trust.
What you see here is my 10-year old niece’s hand grabbing a cookie. She digged them, a lot. And if they passed her test, which is a quasi-miracle, you can rest certain this recipe is worth a shot!
Paleo Chocolate Chunk Cookies Print this recipe!
Adapted from Paleo Cooking from Elana's Pantry
Makes 18 cookies
2 cups / 6.3 oz / 190 gr blanched almond flour/meal
¼ teaspoon fine grain sea salt
½ teaspoon baking soda
¼ cup / 2 oz / 55 gr coconut oil, melted
2 tablespoons honey (or maple syrup)
1 tablespoon vanilla extract
¾ cup / 3.5 oz / 100 gr coarsely chopped +70% dark chocolate
Preheat oven at 350°F (175°C), place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor combine almond flour, salt and baking soda. Pulse in coconut oil, honey (or maple syrup) and vanilla extract until dough forms.
Remove the blade from the food processor and stir in chocolate chunks by hand. The dough will be very moist and oily, don’t worry, that’s how it’s supposed to be.
Let the dough rest in the refrigerator for 30 minutes. The resting time will make the dough easier to handle.
Take the dough out of the fridge and scoop one level tablespoon at a time onto the prepared baking sheet.
With your hands press balls of dough down gently and give them a look-alike cookie shape.
Bake in the oven for about 7 minutes (8 minutes for darker cookies).
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.
One cookie yields 138 calories, 11.6 grams of fat, 6.1 grams of carbs and 3.1 grams of protein.