While the rest of the Paleo-community is taking part in the Primal Blueprint 30-day Challenge or giving up sugar for a year, Christopher & I are right here going against the grain and indulging in rich & yummy goodness. It's not that we wouldn't like to be better, healthier people or anything.... we're just weak human beings. As much as we try to put those cravings out of our minds, we somehow end up with these amazing homemade desserts on our plates. Last week, we made the most delicious Carrot Cake ever, another batch of Iced Ginger Chai, and Gluten-Free Bread.
We're having trouble keeping ourselves under control over here.
The Carrot Cake disappeared in a matter of days (doesn't everyone love having cake for breakfast?) and although we made these Double-Chocolate Cookies just a few days ago, I should admit that they're already long gone.
To their credit, however, they are grain-free. (When you can make such amazing & delicious desserts with almond flour... why on earth would you ever use regular flour again?)
Double-Chocolate Macadamia Nut Cookies
- 3 cups Blanched almond flour
- 1/4 cup Cacao powder
- 1/2 cup Virgin coconut oil, unrefined
- 1/2 cup Maple syrup
- 2 Eggs
- 1 tsp. Vanilla Extract
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 1/2 cups 72% (or higher) dark chocolate chunks/chips
- 1 cup Macadamia nuts
- Preheat oven to 375 degrees.
- Combine dry ingredients in a medium size mixing bowl.
- In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
- Pour wet ingredients into dry and beat with hand mixer until combined.
- Melt coconut oil, pour into batter, and continue to blend until combined.
- Stir in chocolate and nuts.
- On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
- Bake for 15 minutes.
- Let cool.
- Grab a glass of almond milk (or a cup of coffee) and enjoy!
Have a happy weekend everyone!