Sunday, Sep 27th 2015
This is no ordinary day. Today is a magical day because it is our Jacobs birthday! Jacob, you are only 5, but you have taught me more about life than no one else. You are already a true hero, I adore you!
As we are prepping for his birthday party in our garden with water ballons, soccer and puzzels. I thought I would share my kids favourite PALEO chocolate chip cookies and also a great, easy and fast way to do cake “layers” the paleo way. I layer the cake with a paleo lemon curd and a raspberry/date mix – irresistible! Enjoy!
Have a magical Sunday, everyone!
CHOCOLATE CHIP COOKIES
SERVES: 1 dozen
- ¼ cup melted coconut oil
- ¼ cup coconut palm sugar
- 2 tbsp honey
- 1 egg
- 2 tsp vanilla extract
- 1½ cups blanched almond flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- ½ tsp sea salt
- 1/2 cup Chopped chocolate pieces, mixed dark and light chocolate.
Preheat oven to 175c. In a food processor combine the oil, coconut sugar, honey, egg and vanilla until smooth and fluffy. In a separate bowl mix the almond flour, coconut flour, baking soda and sea salt. Pour the wet mix in the dry and combine, let sit for 5 minutes. Stir in the chocolate chips by hand. Place golf-ball sized balls of dough on a cookie sheet lined with parchment paper. Using another sheet of parchment paper on top of the dough, flatten them slightly with the palm of your hand or a spatula. Bake for 10 minutes, until slightly golden around the edges. Take out at let cool of before moving to another dish. They will be very soft coming out of the oven but will as they cool down set and be more solid. Enjoy!
AUTHOR: Danielle Walker – AgainstAllGrain.com