I don’t know about you, Mamas, but I have been finding a little too much comfort in baking lately. Bread, muffins, scones, cookies, a cake from scratch…you name it and it is on our counter in various containers right now. I love baking, but I really love baking when I am stressed or in need of comfort. Which has been often, lately, while stuck inside during this quarantine.
So I decided that if I am going to continue baking, I need to find healthier versions of what I am making just so I don’t only consume sugar. These healthier chocolate chip cookies, inspired by Rachel Mansfield, are paleo with a vegan option. I was a bit tentative at first, but they really have the perfect consistency and are just sweet enough. I made them mini so I don’t feel as guilty about popping one after another in my mouth…
Enjoy this delicious and healthy alternative and send us a photo if you bake them!
Xoxo,
Claire and the Mamas at Mama Jess
- 1 egg*
- 1/3 cup creamy nut butter (I used almond butter. The creamier the better!)
- 1/3 cup maple syrup
- 3 tbsp liquid coconut oil
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips
- Preheat the oven to 350 degrees F
- In a large bowl, add the liquid ingredients, mixing well to combine together until smooth
- Add in the flours, and baking powder until well combined.
- Fold in chocolate chips.
- Roll about 2 tbsp worth of dough into a ball and set it on a parchment lined baking sheet. Gently press the dough ball down, just slightly, so it will bake in the center.
- Bake for 12-15 minutes, or until the bottoms start to turn golden and the cookie dough is set on top.
- Enjoy!
- *For a vegan alternative, use a "flax egg" (1 tbsp ground flax and 3 tbsp warm water)
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