Our house is especially excited for Friday this week because my parents are visiting tonight! We are going to a conference put on by Ligonier Ministries this weekend, something we’ve been looking forward to for quite some time.
We’ve decided that for the month of June, we’re going to be strict Primal – and not just with food as we’ve done in the past. We’ve been increasing our movement by going on walks a lot more frequently, using lanterns, prioritizing sleep, and attempting to eat completely primal, with around 50-75 carbs a day. We also plan to do Primal Fitness, but sickness has limited our energy and strength. Here’s for hoping next week!
While on this more “strict” version, we’re only using minimal dairy, honey (no other sweetener), and focusing a lot on the balance of protein and healthy fats. For me, eating more fat has been especially difficult. I used to LOVE avocados. I would make guacamole, put them on burgers, in sandwiches, on salads – for a while I claimed it was my favorite food. But for some reason this spring I can’t take a bite without getting nauseous and gagging. So I’ve been trying to be creative with eating more fat in other ways.
I’ve realized I’m also quite particular with textures. Crunchy is not my favorite, which means eating nuts isn’t very appealing. Snacking, as a whole, is quite trying for me. However, almond flour is definitely palatable. I’ve made bagels and bread previously, and I realized after a week of being strict, the cookie monster in me was getting quite restless. Granted, it took some convincing for Wes to agree to a tablespoon of honey, but with my low-carb-but-not-yet-Primal Dad coming to visit, I had the perfect excuse.
Now, I know that a lot of the purpose of being primal or paleo or Whole30 is to not use almond flour to replace things that are part of the SAD (Standard American Diet), but I seriously can’t seem to get enough fat to balance my protein intake and consume enough calories! Blah! Hopefully as we get more experienced it will get easier.
Back to the cookies. I’m kind of a dessert snob – especially with cupcakes and cookies. I’m quite particular. I have searched & searched the interwebs for a decent grain free dairy free cookie recipe, it’s been a slow process for the last few months. A lot of people have pretty pictures of nice looking cookies, some of them are awesome bakers with only okay pictures, and I know how to make a cookie:The technique involved, what ingredients, how they work, what the proportions should be. There is a difference between baking cookies, and being a baker. I knew what I was looking for. So, I combined the knowledge of a few people – Elana, Spunky Coconut, Bakerella, and myself – and this was the result:
Primal Chocolate Chip Cookies
Total Time: 20 Minutes Yield: 16 Cookies
- 2 cups Almond Flour, Sifted
- 1/8-1/4 tsp Pink Himalayan Salt (other salts are okay, too)
- 1/2 tsp baking soda
- 1/4 cup fat, liquid or melted (I used half raw butter, half coconut oil – but other fats will probably work)
- 1 Tbsp honey
- 1+ tsp pure vanilla
- 1/2 cup dark chocolate chunks (more or less if you prefer!)
- Preheat oven to 350˚
- Sift almond flour, baking soda, and salt into mixing bowl (electric mixers are okay, I used a spoon).
- Add fat, honey, and vanilla. Mix until combined into a dough. (***I didn’t melt my coconut oil/butter mixture, just softend it – and the dough didn’t form. It looked more like biscuits! So it’s VERY important that your fat is liquid. I happened to be using a microwave safe bowl, so I put the whole thing in for a minute on high, took it out, and squished it with my hands to incorporate the newly melted fat – then it looked right!)
- Add chocolate chips, and combine well.
- Roll or scoop 1Tbsp balls of dough on to parchment lined baking sheet. Press doughballs down slightly with fingers
- Bake for 6-8 minutes, and remove to cooling rack. Let sit for 10-15 minutes. If you don’t, they’ll fall apart. So be patient – and then enjoy!