Ever since I changed my eating habits towards a much healthier lower carb, lower sugar paleo style diet, I’ve been looking for occasional dessert treats that are healthier but still delicious and satisfying. I’ve found some nice chocolate chip cookie recipes over the years, but I’ve finally perfected one myself that I really love!
This is a mouth watering treat. The cookies are soft and tender on the inside, flaky on the outside. They’re not overly sweet, but hit just the perfect spot.
The base in these cookies is almond flour/meal. The good news about this flour is that it has about 1/3 the carbs that wheat does. Wheat clocks in over 75 grams per cup vs. about 22g for almond flour. Let’s not be too crazy by calling this a full-on health food, but it’s certainly a healthier alternative for the occasional treat. Try them out!
2 cups almond flour or meal (blanched preferred, any will do)
1/4 cup butter, ghee or *coconut oil (your choice)
3 Tablespoons pure maple syrup
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon sea salt
2 teaspoons vanilla extract
1/2 cup dark chocolate chips
1. Preheat oven to 350F.
2. Whisk together all the dry ingredients in a medium bowl.
3. Add in pre-softened or melted oil/butter, maple syrup and vanilla extract. Mix thoroughly.
4. Fold in chocolate chips.
5. Spoon out a rounded tablespoon sized amount. Roll and lightly compress in your hands. Place on a cookie sheet with parchment paper (optional) and gently flatten out.
6. Bake for 10-12 minutes or until the outside edges turn golden brown. Let sit for about 10 minutes and enjoy!
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About the Book:
Vibrant health is within grasp for most people. There are many nutrition and lifestyle steps we all can and should take to get healthy. The three nutritional steps highlighted in this book are some of the most highly leveraged for creating good health, and at the top of the list of many leading nutritional experts. It’s a great place to start and a solid foundation for anyone seeking a better-quality life. They will almost certainly make a tangible and noticeable impact on your body’s overall health and vitality. You’ll likely feel better, clearer headed, less inflamed, reduce disease risk, and if needed, stabilize towards a healthy weight.
Even those of you with a crazy busy modern life can implement some of this and start to improve. Every step you take, even small ones, make a difference.
These tips can help you:
Prevent disease and in some cases reverse,
lose weight without worrying about calories (eat plenty of the good stuff!),
generate more energy and vitality,
improve blood sugar and cholesterol,
shed longstanding body aches and pains,
clear up foggy-headedness,
create vibrant skin,
improve your mood,
help you sleep better,
likely many more improvements.
I’ll take you step-by-step through how you can integrate these changes into your current eating habits with relative ease, while creating maximal results. I’ll also give you some healthy and delicious alternatives for the things that you feel the most resistance letting go of. It will be a positive change away from the standard American diet (or as many in the Functional Medicine community call it, the more fitting “SAD” diet), to a more healthy and nutritious one that focuses on eating fresh whole foods, not processed. All three of steps work in powerful concert with each other. Each supports the other in key ways that will reveal themselves as you read further.
Following these steps can also help you lose weight, without having to count calories. Getting your body back in balance and eating nutrient dense foods your body desperately needs will often do the trick when it comes to weight management. Not only does the scientific research point to this, I’ve seen it happen many times with folks I’ve worked with, as well as through my own personal experience. I lost weight I wasn’t even trying to lose just by taking these steps.
This pumpkin custard recipe makes a great lower carb paleo alternative to pumpkin pie. It’s really decadent while also a nutrient dense, healthy dessert treat. The custard still has a similar consistency to the “meat” of pumpkin pie, without the crust – though it’s a little more silky.
1-15oz canned organic puree pumpkin (or 2 cups fresh roasted pumpkin, sugar pie pumpkins have best flavor)
4 large eggs (use 2 whole eggs and 2 egg yolks*)
½ cup full fat coconut milk
3/4 cup organic maple syrup, or coconut sugar, or Lakanto’s Monkfruit no-sugar alternative sweetener
3 teaspoon ground cinnamon
3 teaspoon vanilla extract
1/2 teaspoon ground nutmeg (plus extra for dusting)
1 teaspoon ground ginger
1/4 teaspoon Celtic or Himalayan sea salt Optional: coconut cream for “whipped cream” and chunks of dark chocolate
In a food processor combine pumpkin puree, and eggs (just enough, don’t overmix)
Pulse in coconut milk, maple syrup, cinnamon, vanilla extract, nutmeg, ginger and salt
Place empty ramekins into a deep cookie sheet or baking pan
Pour filling into ceramic ramekins until almost full (leave about 10% empty space for rising)
Pour boiling water around the ramekins in baking dish, try to cover at least ¼ ideally ½ of the height of your ramekins
Lightly dust top of each filled ramekin with nutmeg
Bake at 350° for 45 minutes or until a knife or toothpick comes out relatively clean
Allow to cool then refrigerate for 2 hours to set up
For whipped cream alternative: Take a can of coconut cream (not milk) and chill it for at least a few hours, overnight ideal. Whip it until frothy, like you would regular whipped cream. Doesn’t take as long to whip. Add in a small amount of vanilla before whipping as desired.
To roast your own pumpkin: Buy a small sugar pie pumpkin. Cut it in half. Scoop out seeds. Turn them face down on cookie sheet and bake for approx. 1 hour at 350 degrees. You want the pumpkin flesh to be very soft.