So one of the more recent food trends that have been making its way across the culinary scene has been the Paleolithic Diet or Paleo Diet, for short. To be honest, I was a bit skeptical and generally unimpressed when I first started looking into this dietary lifestyle but after a few test recipes and talking to a few friends that have tried it out, I realized that there were plenty of good things to be said and even more fantastic things to be eaten!
For those of you who aren’t too informed on the Paleo Diet, here it is in a nutshell: The diet has actually been around for years and consists only of fresh fruits, vegetables, grass-fed meats, seafood, and healthy oils, while omitting dairy products, cereal grains, legumes, refined sugars and processed foods. As you can see, this diet takes you back to basics and can be easily tailored to accommodate vegans, meat-eaters, and the gluten-free alike.
Now being the cookie lover that I am, I figured I had to try my hand at creating some classic chocolate chip cookies. Now I know some of you are already confused…”Wait, a minute chocolate is Paleo?” In fact, it is but only if you use super dark chocolate of at least 70% cocoa solids; this simply means that there is significantly less sugar and milk fat as compared to your typical milk chocolate (which I don’t like to begin with).
So without further ado….
Caveman Cocoa Cookies
- 1 cup almond flour
- 1/3 cup unprocessed cocoa powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- salt to taste
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 1 large RIPE banana, mashed
- 3 tbsp coconut oil, melted
- 2 tbsp brewed espresso
- 1 tsp vanilla
- 1 cup non-dairy chocolate chips (Enjoy Life is a great brand…and remember the darker the better!)
- Preheat oven to 350. Prepare a cookie sheet with parchment paper to prevent sticking.
- In a bowl, combine almond flour, cocoa, spices, baking powder, baking soda, and salt. Whisk together until ingredients have incorporated evenly. Set aside.
- In a separate bowl, combine almond butter, maple syrup, banana, coconut oil, espresso, and vanilla. Whisk together until fully incorporated.
- Add your wet ingredients to your dry. Using a spatula or mixing spoon, mix batter until a dough has formed. Fold your chips into your dough.
- Scoop cookie dough onto your cookie sheet using a large spoon or a small ice cream scoop. You may want to flatten your cookies out a little as they will not spread very much.
- Bake for 10-12 minutes or until golden.