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    Chocolate Chip Cut-Out Cookies {Grain-Free, Dairy-Free, Egg-Free}


    chocolate chip cookies


    For me, baking brings peace and calm. It’s a time when I have to stop multitasking and focus on one task. I’ve been baking since I can remember – I even launched a holiday baking business in high school. Baking dozens and dozens of cookies, batch after batch made me so happy!

    Since then, I’ve focused on sweets that are a little (or, a lot) healthier…


    Choco Chip Cookies Zen baking


    This week I got a chance to bake with a sweet kid who loves helping me in the kitchen. We made nutrient-dense, chocolate chip cookies to satisfy your sweet side!

    They’re paleo and vegan, and they’re made with almond flour, coconut flour, rapadura, honey, soy-free dark chocolate and sustainably-harvested palm shortening. All of the ingredients are available at Trader Joe’s, Whole Foods and/or


    Choco Chip Cookies 2


    Chocolate Chip Cut-Out Cookies

    Makes 18-24 small cookies, 8-10 large cookies

    1 c. almond flour
    1/2 c. coconut flour
    1/4 t. sea salt
    1 t. vanilla extract
    1/2 c. honey
    1/2 c. coconut sugar or rapadura
    1/2 c. chocolate chips or chunks
    1/2 c. palm shortening or coconut oil

    1. In a large mixing bowl, mix the shortening and sugar with a hand-held electric mixer until fluffy. (Alternately, you can mix them with a wooden spoon or food processor.) Add remaining ingredients and mix with the electric hand mixer again, until well combined. Add chocolate chunks and mix by hand with a wooden spoon.
    2. Separate the dough into two balls and shape them both into discs. Cover with parchment or wax paper and refrigerate dough for about 30 minutes.
    3. Preheat oven to 325 degrees. Dust your work surface generally with almond or coconut flour. Take one disc out of the fridge and lay flat on the dusted work surface. Cover the top of the dough with a piece of parchment. Roll the dough out to about 1/4 inch thickness. Cut your cookies with a cookie cutter shape of choice. If dough crumbles, smoosh it back into place with your fingers.
    4. Place cookie cutouts onto an ungreased baking sheet and bake for 7 minutes.
    5. Remove cookies from cookie sheet once cooled slightly, and allow to cool fully on a cooling rack. Repeat with remaining dough. Enjoy!

    Have you ever baked with almond flour or coconut flour? These cookies definitely taste healthy, but healthy in a good way. They are gooey and moist and slightly crunchy on the outside.

    What is your experience baking with nut flours? Do you have any tips for the other readers? Do you like almond flour cookies?

    Enjoy these, and let us know if you try them out!

    Keep taking back your health,
    Robin Shirley


    paleo vegan chocolate chip cookies


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