August 18 2017
This grain- and dairy-free breakfast bowl is packed with veggies and immune system-boosting bone broth.
Recipe From Eat Drink Shine by the Blissful Sisters, Jennifer, Jessica and Jill Emich (Kyle Books, 2016)
It is a joy to bake these cookies for my nieces or for friends. Friends that can’t do dairy or who are Paleo go nuts for them, and people are always surprised at how good they are for you. They have excellent flavor and texture, plus the almond flour makes them high in protein and a high-energy snack or dessert.
MAKES 20 COOKIES
Mix together almond flour, salt and baking soda in a large bowl. Blend together coconut oil, maple syrup and vanilla in a small bowl. Pour the wet ingredients into the dry ingredients and mix together well. Stir in chocolate chips and let the dough chill for at least 1 hour in the refrigerator.
When you’re ready to bake the cookies, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease it with coconut oil. Scoop approximately 8 balls of dough, each about 1 Tbsp. in size, onto the prepared baking sheet. (Do not crowd the pan.) Bake for approximately 10 minutes, until lightly golden, and then transfer the cookies to a cooling rack. Repeat with the remaining cookie dough.
Serve warm or store in an airtight container for up to 5 days.
Other recipes from Eat, Drink, Shine: