Sausage & Squash Breakfast Skillet

You know, the genesis for the entire #FoodForLife cookbook project started with breakfast.

Friend Ericka posted a picture to Facebook. Giant, swirling cinnamon bun on one plate, browned up bison burger on the second, a caption that read: "Their breakfast vs. my breakfast. I have had to cut out eggs (and nuts). They were causing a lot of inflammation in my gut and all over. Since cutting them out just this week I have noticed a huge difference in how I feel. I'm still trying to figure out breakfast since eggs were life 😫. For now it's, no dairy, no eggs, no legumes, no nightshades, no nuts, no sugar, no gluten, no grains..."

And you know me. I love me the pure food diet conjuring.

Took one read of that caption and sent Ericka an email, begging to get in on her bison-puck breakfast. 

Except, actually. Not quite that. 

I actually messaged her and made her promise to let me join her in her Elimination Eating (so I could actually start fitting back into my jeans after too many lazy days of beer and pasta eating), so long as I could create all new, gorgeous-pants recipes that she'd actually want to eat.

Aka: no more big, brown bison burgers for breakfast. That's just sad.

You know the rest of the story. One week later, we were in my kitchen, churning out an entire cookbook of real food, gluten-free, grain-free, sugar-free, stupid-free recipes. 

And this deliciously simple little skillet is one of them. 

Zucchini. Chicken sausage. Basil and flake salt and nothing but pure, simple beauty for your bellygut.

Toss the waffles, sweet ones. This simple paleo-friendly, keto-lovin' skillet will fill your soul. And keep you from aching craving all morning long. 

But, who cares about the benefits? Because, at the end of the day, this skillet is so good, you'll just want to eat it for the yum.

Sausage & Squash Skillet

Learn more about this recipe on Instagram @cheekykitchen

Makes 2 skillets | 15 minutes

• 1 Tbsp coconut oil
• 2 cloves garlic, finely chopped
• 1 summer squash, diced
• 1 zucchini, diced
• 6 links nitrate-free grassfed chicken or turkey sausage
• Fresh chopped basil for garnish (optional)
• Salt and pepper to taste

In a skillet, melt coconut oil over medium-high heat. Toss in garlic, cooking until aromatics, about 30-60 seconds. Add squash, zucchini and sausage, cook until sizzling. Salt and pepper to taste. Garnish with basil, if desired.

Try These Twists:

• Add Bacon
• Try Ground Beef

Zen Burgers

I don't really like tuna. Wellll, clarification: a big hunk of seared albacore, pink in the middle, served atop spicy greens? Sign me up. But a can of metallic chunky stuff, with that fishy aroma that sticks like a bad batch of Jean Nate perfume? Gah. No. Never.

This has been my general approach to grocery shopping. Chicken? Check. Beef? Check. Tuna? Pass. Though my tots will, from time to time, be willing to choke down a tuna sammy, they're uncommon in our casa. Because fingers and garbage cans and kitchen counters that smell like fish are just a mongo no-no in my book. 

So, imagine my surprise to discover: that fishy, aluminum smell and savor isn't a sign of tuna. It's just the sign of meh tuna. Stuff canned for unpicky consumers. Stuff stuck into a tin and set on store shelves without a second thought.

But it's not the sign of a proper, premium tuna. 

Did you know this? Not all tuna tastes fishy. In fact, truly good tuna tastes downright light and tender. Savory and rich. And as far as I can tell, there's one brand that really knocks a proper canned tuna out of the...well...tuna can. Takes it and makes it downright delicious. Elevates it to an experience so close to om, you have to close your eyes and yummm.

Enrobed in a golden wrapper, Genova Tuna is, hands down, the best tasting tuna I've ever ever. 

It's not yo' mama's tuna.

It's not yo' soggy sandwiches tuna.

It's not yo' i-just-don't-like-tuna tuna.

It's the stuff of pure delicious. Light, flaky, wild-caught. Wonderful. One taste and you'll never want to eat another brand. 

When a pack of Genova Albacore and Yellowfin Tuna arrived on my doorstep last month, I was dubious. We had our feelings about tuna, darnit! We had opinions about tuna, dagnabit!

But anyway. We opened. We whiffed. We whisked and stirred and pulled together a batch of mini tuna sliders. Only, we don't call 'em such things around these parts. After tasting Genova, we durned when and called 'em Zen Burgers because. Seriously. Om Em Gee. Bliss. Serendipity. Enlightenment of the mouth and bellygut.

Want to see my legit real, actual reaction to first-time tasting these burghas? Check out the video above. My eldest son was videomaking and you can actually hear him snort-chuckle in the background when I can't stop eating and declaring this one a win win win.

I mean, who knew? WHO KNEW canned tuna could taste this amazing? 

Join me in bringing awareness to tasty tuna by snagging a can or four of your own. Check here to see if Genova is carried in a store near you, or ship an order straight to you via Amazon. Then, give this recipe a try and post a pic #tastegenova

One bite, and you'll be a believer.

Zen Burgers

4 sliders | 20 minutes

• 1 (5 oz) can Genova Albacore Tuna in Olive Oil
• 1/2 cup chopped green onions
• 1/2 cup shredded carrots
• 1" piece fresh ginger, peeled and grated
• 1 egg
• 1 Tbsp soy sauce

In a large bowl, mix together all ingredients. Press into four patties, fry in a nonstick skillet, cooking on medium-high on both sides, until patties are golden. Serve on slider buns with mayo, lettuce and sliced tomato.

This post was sponsored by Genova Seafood. I was paid for my creative work, recipe development, videography and photography. All opinions are mine.  

SILVER DOLLAR PUMPKIN BACON WAFFLES (PALEO! GLUTEN-FREE!)

I’m all sorts of cowing out today. Because, these waffles.

But also, because the secret behind the waffles. You guys. I feel like I’ve stumbled onto a pirate ship full of treasure. Here’s why:

THIS PAN

I’ve been totally freaking over waffles lately. They’re all I want to eat. Like, all the time.

I want waffles for breakfast and waffles for dinner. I want waffles for dessert and waffles at midnight, when I should be sleeping instead of thinking about waffles.

This is a hard obsession to obsess about, when you’ve gone and given up gluten, beans, flours, and other stuffs that tend to make good waffles. Paleo breakfast foods typically use a magical combination of fibrous bananas and eggs to make crepes and pancakes. But put that batter into a waffle pan and you’ve just got a bubbly mess.

At least, that’s what happened until I discovered two paleo-fabulous finds at Harmons this week. (Mantra break: Forgive me Father, for I am just now coming to appreciate my local Harmons for the gourmet grocery goodness that it harbors inside).

So, this pan. This NordicWare Silver Dollar Waffle Griddle now makes waffles simple, easy, and in totally perfect sizes. When I say I want a waffle, I don’t really want a whole, goddamned waffle. I just want three bites. Three bites of nom, three bites of syrup. And in proper cases, three bites of bacon.

Most waffle irons are too big to give me what I want. They’re just behemoths in the world of breakfast food. And thus I’ve left my waffle iron withered and lonely in the back pantry for sometime now.

But this pan officially changes everything. It heats evenly, makes teeny waffles, and stored itself simply with my other pans. (Mantra break: Oh, Silver Dollar Waffle Griddle, j’adore.)

 

THIS FLOUR

Now, let’s talk about Thing #2. This flour.

GUYSSS! THIS. FLOUR!!

When I saw it on the Harmon’s shelves, I plum near freaked. A flour made–not from rice, not from tapioca, not from those bizarre little fake-grain-blends. Nein. A flour made from green bananas.

WeDo Gluten-Free Banana Flour. Oh myyyy gawwwwllly.

DO YOU KNOW WHAT THIS MEANS?!!!

It means no more running to the store to make paleo pancakes because you ran out of bananas.

It means no more gagging myself through nasty sweet goodies made with overripe bananas.

It means…OMG! BANANA FLOUR.

If you’re a gluten-free eater. You’ve gotta get this stuff. The texture is fine and the flavor is super-super mild with the teensiest touch of sweetness. It’s everything we’ve been missing as we try to bake goods with mealy, heavy almond flour and unsticky coconut flour. Now, a happy mixture of these three superfood sources–banana flour, almond flour, coconut flour, and  we’ll never have to look at nappy brown rice flour again.

This stuff is the shiz. Get it. Mix it into these waffles. Make your life so happy it hurts.

Like, happy bacon hurts.

That’s a thing, right? It is nowwww. Meow.

INGREDIENTS:

FOR THE WAFFLES:
1/2 cup Banana Flour
1/3 cup almond flour
2 eggs
1/3 cup pumpkin puree
1/4 cup almond milk + 1/2 tbsp vinegar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking powder

FOR THE SYRUP:
5 tablespoons butter
5 tablespoons maple syrup (or honey)
3 slices cooked bacon, chopped
1/2 cup blueberries

DIRECTIONS:

FOR THE WAFFLES:
1. Mix all ingredients together.
2. Spoon batter into a greased Silver Dollar Waffle pan heated to medium-low heat
3. Once the bottom is golden brown, flip and cook the second side. (Use a wooden fork to flip)
4. Cook second side until golden. Serve with syrup. 

FOR the SYRUP:
1. Mix butter and maple syrup ingredients together.
2. Microwave on high until boiling.
3. Remove, toss in bacon and blueberries.
4. Spoon atop cooked waffles. Enjoy!

3-INGREDIENT PALEO CREPES

When you decide to go grain-free and gluten-free, there are a few fine pleasures you sorely miss. Toast is one. And crepes are another. You can guess pancakes and french toast are a close second. But, we’ll get to those on another day.

For today, I’ve GOT to share our superquick Paleo Crepe recipe, because I’ve told so many hundreds of people how simple they are, then left the conversation sure that they’ll never even give them a go, because I didn’t give them a recipe.

So here it is. The world’s simplest recipe for the world’s most delicious Paleo Crepes. Egg, Banana, Coconut Milk. That’s it. Those three snappy-fast, whole-food ingredients are all you need to make a piping hot homemade breakfast. If you’re concerned about the banana in the mix mussing up the tender, crepe-like flavor, don’t worry. Stick to slightly green bananas and you wont even notice anything but golden crepe goodness.

FAVORITE HEALTHY CREPE TOPPINGS

Once you’ve prepped your crepes, stuff ’em with any of your favorite add ins. Here are a few of our all-time favorite crepe combos:

• Sliced Bananas & Maple Syrup
• Strawberries, Sour Cream & Maple Syrup
• Raspberries, Lemon Curd & Cream
• Blueberries, Almond Butter & Honey
• Scrambled Eggs & Salsa
• Pesto, Tomatoes & Pine Nuts
• Sauteed Mushrooms and Crisp Onions
• Melted Dark Chocolate & Orange Slices
• Hummus & Tzaziki
• Ricotta, Honey, Oranges & Fresh Mint
• Garlic Sauteed Spinach & Parmesan 

With your whistle whet, it’s time to get you this recipe! All you need are three basic ingredients and one blender. That’s it! No whisking. No mixing. Just blend, cook, and serve. You’re grain-free crepe life just got gooood!

3-INGREDIENT PALEO CREPES

Serves 2

Quick and simple, these 3-Ingredient Paleo Crepes cook up into perfect, lacy pancakes. Serve with your favorite fillings--berries, cream, Nutella, and beyond!

Prep Time 5 min

Cook Time 10 min 

Ingredients

1. 1 banana
2. 1 egg
3. 3-4 tablespoons coconut or almond milk
4. *coconut oil for cooking

Instructions

1. Mix all ingredients in a blender. Batter should be thin. Pour into a nonstick ceramic skillet with 1 tablespoon of coconut oil or butter heated until melted over medium heat.
2. Use a spoon, if needed, to spread the batter very thin in the pan. Once the bottom browns, flip with tongs or a spatula, and cook the other side until golden brown. Top with your favorite toppings. Enjoy!

2-INGREDIENT PALEO PANCAKES

Whether you’re a paleo eater, a gluten-free eater, or just looking for a quick way to shake up your breakfast routine, this yummy recipe is a keeper. 

I first learned about 2-ingredient Paleo Pancakes a year or so ago, when I go serious about focusing on paleo-friendly food for my family. A long time baker and cupcake lover, I wasn’t sure I could live without those baked morning basics–French Toast, Pancakes, and Waffles. So happening upon a supremely simple recipe like this one here was a lifemaker. 

There are a lot of paleo pancake recipes out there. People have gotten all sorts of excited about the basic combo of bananas and eggs. But I like to stick to the basics. Why add 7 other ingredients when two simple ones make splendidly simple, totally delicious pancakes? Yeah. I agree. Two ingredients is brilliant enough. We don’t need to go bollocks it up with a bunch of other add-ins.

If you do want to play, however, this recipe is great with a sprinkle of cinnamon. A teaspoon of vanilla. Or a splash of fresh lemon juice. Boost the protein in your pancakes by adding 1/2 cup of almond flour and 1/4 cup of almond milk. Or, just keep it plain like we do. Dirty one bowl and one dish, and enjoy a plate of healthy, gluten-free pancakes in 5 minutes flat.

Keep in mind, the ripeness of your bananas will alter the taste of these pancakes. I prefer to use a banana with green tips. It keeps the flavor only mildly tinted with banana, and still has enough start to keep the texture of the pancakes pretty durn perfect. A ripe banana or green banana also work. Ripe bananas will give you a sweeter pancake, and green bananas may take just a  bit more blending to get the batter properly pureed.

No matter what color your banana, you seriously can not go wrong with these yummy pancakes. Whip ’em up and enjoy. They’re gluten-free, guilt-free, and deeelish.

2-INGREDIENT PALEO PANCAKES

Two healthy ingredients are all you need to make these splendid gluten-free pancakes. Topped with a smidgen of honeyed blueberries or pure maple syrup (and lots of butter), this recipe is a great way to start the day without grains!

Ingredients

1. 1 banana
2. 1 egg

Instructions

1. Place banana and egg in a blender. Blend until smooth. Pour into a nonstick ceramic skillet heated to medium-high. Flip once the edges of the pancake have set. Enjoy!

4-Ingredient Crockpot Chicken Tacos

Somewhere between work and school and carpool and dating hot men, we moms are also supposed to come up with dinner. That's a pretty tall order most nights. Yeah, yeah, I'm a food blogger and all. I cook for a living and all. But, I can tell you whole heartedly and reassuredly that my 5 o-clock hour looks just like yours. All the little people waiting, and me with not a damn idea of what to serve 'em.

Except, not tonight. Because, early this morning I woke up, tossed some chicken into the crockpot with three other super-simple ingredients and got me-self dinner prepped in 2 minutes flat. Secret: I actually tossed in FROZEN chicken breasts. I totally did! Because I don't even have time to thaw that shit lately. I tell ya, life is just blown up busy sometimes. 

Do how'd the fro chick fare? Totally fine. I had a batch of ready-made taco meat in 8 hours. Tender and delicious. No messy micro-defrosting needed!

To drive home the ease and wonderment of this recipe, I want to show you what's in it. It's stuff you've probably already got in your pantry. It's stuff your kids will totally eat. It's stuff that won't break the budget. You ready? Here are the ingredients:

• Salsa
• Mexican Hot Sauce
• Garlic

Oh, and love. Because you will love LOVE luh-huve this recipe. It tastes like what we call "slutty taqueria" food. Just authentic and simple and so so perfect. All of that, without ever having to heat a skillet, bake with foil, or clean up ninety-two posts. Praise.

Here you go, lovely humans. Enjoy this for dinner tonight, Double it so's you haves dinner tomorrow night, and spend more time savoring life that flying through it. We call that Sow Cooker Style, bae.

4-INGREDIENT CROCKPOT CHICKEN TACOS

Cook Time 6 hr

Ingredients

• 3 pounds boneless chicken breast
• 1 cup Valentina Mexican Chili Sauce
• 2 cups salsa
• 2 tablespoons chopped garlic

Instructions

Place all ingredients into a crockpot. Cook for 6-8 hours on low. Shred with a fork, stir in any remaining sauce

Garnish with cilantro, if you please. Salt as you desire.

Creamy Mushroom Soup with Crispy Shitake | Paleo, Vegan, Delish

I'm headed to the Mixed Conference tomorrow morning, a chance to reconnect with old and new bloggy besties. It's been a long while since I surrounded myself with blog friends, and I'm quite excited. Especially because the divine Helene Dujardin will be one of the teachers. I'd lick strawberry jam off a slice of bacon to do anything in the presence of Lady Dujardin. She's a damn talent, and I can't wait to get inspired by her inspiringness.

Before I leave, however, I wanted to share this absurdly easy recipe that I made in a vat and poured into my bathtub this week. A single pot was not enough, so we opted for the next size up. You'll want to, too. This shit is scrump.

It's also basically the easiest recipe ever. Light and creamy, with not a smidgen of the nasty stuff that canned Cream of Mushroom entails. Just garlic and a bit of almond milk and so many mushrooms, it'll make your cheeks pop.

And, in case you're wondering, cheek popping is supreme. You must aim for it nightly. This will get you there.

If you don't have a Vitamix or Blendtec. you might be able to use one of those weak, lameass blenders, but I don't reccomend it. Just  bust for the hi-speed blender already, so you can make yourself a batch of damn soup without leaving chunks the size of newborns in it. Cheap blenders are lame. Save yourself.

The recipe below include details on how I got me batch all made. This recipe, however, is uber forgiving, so don't freak if you swap in hemp seed milk, or cream, or--idunno--bone broth and a sack of butter--instead of the almond milk. It's still going to turn out perfectly.

One swap you are not allowed to make--no olive oil is allowed swapped into this recipe. Coconut oil and avocado oil for cooking and blending. Truffle oil, if you desire, for drizzling. That's whatchyou got, girl. Don't mess.

Recipe below. Trip ahead. I adore you and will return soon with tales of the yonders.

And, oh. While you're at it, hit up Unomum Blog and check out the lastest. There's some seriously happenin' shit happening over thar.

J'love.

PALEO CREAM OF MUSHROOM SOUP

INGREDIENTS:

5 cups baby bella mushrooms
1 cup veggie or beef broth
1 1/2 tablespoon chopped garlic
2-2 1/2 cups almond milk
2 tablespoons coconut or avocado oil
2 cups shitake mushrooms, sliced
2 tablespoons sliced almonds
salt and pepper

DIRECTIONS:

1. Pop mushrooms, broth, and 1 T. garlic in a big pot. Cover and simmer 15 minutes.
2. Pour the pot stuffs into a Vitamix. Blend with almond milk. Leave covered.
3. In a skillet, heat coconut oil over crazy high hot.
4. Throw shitakes and 1/2 T. garlic. Stirfry until they golden browny.
5. Toss in almonds. Salt and pepper wicked lots.
6. Serve hot soup topped with crispy shitakes. Be rad.

Big, Chewy Paleo Oatmeal Cookies

My mother called the other week and said she’d been craving oatmeal cookies for breakfast. Now I know who to blame when I wake up and wanna motorboat chocolate chips before my eyes have half-snapped open. Thanks, Mama.

One of the benefits of having a kid with a blog, I suppose, is that you can call and ask for a custom-created recipe, as per your cravings.

“I just want a cookie with my coffee in the morning. Can you make that?” le mother asked.

And I was all, like, “OMG. I want that, too. So, yes.”

Sadly, life on the paleo side of things means life without the typical baking goods. No flour. No sugar. No oatmeal.

Sounds like a tough combo, when you’re trying to whap together an oatmeal cookie, eh?

The happy news? If you can figure out how to make an oatmeal cookie without oatmeal, it’s a-ok for breakfast eating.

No crazy carb spikes. No zany sugar cravings. Just pure, chewy cookie goodness, ready for coffee dipping, stat.

I love you mom. Next time you need a cookie recipe, you know who to call.

Next time I need to thank someone for genetic code that prefers pastry over kale, I know who to call.  ;)

A Note to Hard-core Paleo’ers: Hemp seeds are one of those questionable paleo treats. Seeing as how they are seeds, I use ’em. Seeing as how they are grainular, I support you if you choose to avoid them. In lieu of hemp hearts, try making this recipe with Banana Flour instead. It’ll all be okay.

BIG, CHEWY PALEO OATMEAL COOKIES

INGREDIENTS:

1 stick butter, softened
1 cup almond flour
3/4 cup hemp seed hearts
3/4 cup finely shredded coconut
2/3 cup honey
1/4 cup coconut sugar
1 tablespoon pumpkin pie spice
1 cup raisins
1/2 teaspoon baking powder
1 tablespoon vanilla

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Mix everything together in a big bowl.
3. Spoon giant scoops onto a parchment-lined baking sheet.
4. Bake for 10-12 minutes, or just until the bottom of the cookies is golden
5. Cool. Remove from pan.
6. Eat. Enjoy with coffee early in the morn.

Makes 8 giant ass cookies.

No Cook Dinner: B.L.A.T Chicken Lettuce Wraps

You know those giant vats of precooked, canned chicken breast you can buy from Costco? I buy them all the time.

The problem?

I never know what to do with them. I mean, other than the obvious–mash in mayo and kinda make a tuna sandwich (only with chicken). Chicken Salad Sandwiches are nice and such. But they’re so much better on bread than on spoons. And I’m plum positive about bread-free eating these days.

So, what’s left for those of us who need to make dinner, stat. Who want to make dinner, stat. And who have a keg of canned chicken?

Bacon Lettuce Avocado Tomato Lettuce Wraps, girls. Because, we sweg like that.

My kids have blushed a nugget more than enough time over my usage of the word “sweg.” W-evs. I’m a hipster mom like that.

Actually, I was quite surprised the other day when my youngest admitted that we are the “Ultimate Hipster Family.” She claimed place as the resident artiste. Noted that The Boyfriend was a vintage-truck-driving fellow, and laid claim upon my “coolness.” Hullo. Apparently it’s time I buy more scarves and start sipping latte’s.

I’ll also need to attempt more Hipster Coolness. I’m far to high-strung to be cool enough to hipsterize. Though, this dinner is a start. It’s quick and paleo. Taco-like for picky kids. Doesn’t require a snit of oven heating, and comes together quick, especially if you’ve got yerself some Basic Pantry ingredients.

Just toss, serve, sweg. We chill like that. (Or. Whatever.)

 

BLAT LETTUCE WRAPS

INGREDIENTS:

1 (12.5 ounce) can cooked chicken breast, drained
2 tablespoons vinegar
2 tablespoons olive oil
1 avocado, diced
1 large tomato, diced
1/4 cup bacon bits
salt & pepper
cilantro
8 Bibb lettuce leaves

DIRECTIONS:

1. In a large bowl, shred chicken.
2. Drizzle with vinegar and olive oil
3. Salt and pepper to taste.
4. Spoon into lettuce cups.
5. Top with avocado, tomato, bacon bits, and cilantro.
6. Enjoiiii!

Serves 4.

Perfect Paleo Chocolate Chip Cookies

What is the Perfect Chocolate Chip Cookie? For me, it’s long been a cookie that’s buttery and golden-crisp around the edges. A little chewy give in the center. And so many chocolate chips it makes your face melt off.

And now, on this Autumn Sunday in the middle of October, I add two more mandatories. Sea salt. And a kiss of maple.

These cookies are just that. Everything you ever wanted in a chocolate chip cookie. Good-for-you ingredients, no sugar. Gluten-free. Paleo. Egg-free. Golden. Chocolate-chippy. And so, so splendidly perfect.

HOW TO MAKE A PERFECT BATCH

Let’s talk a few details about how you can make these cookies come out right every.time. There are a few secrets that’ll deliver fine little morsels, and I wantycha ta have them. Here are the things that’ll make a difference

1. Use Finely Ground Almond Flour. Finely ground almond flour cooks up with excellent texture. Don’t buy the Bob’s Red Mill Almond Flour. It’s technically Almond Meal and doesn’t blend up as a good flour should, leaving you with a runny mess instead of nice, crisp cookies.
2. Use Tapeline Maple Extract. I am not a lover of maple flavored anything. But, Mapeline extract is like maple-drank-rumnilla-and-turned-into-a-donut. The flavor is sweet and pure. So much better than that nappy fake-maple flavor you get on cheap grocery store pastries and such.
3. Use Vanilla Bean Paste. Okay, so Neilsen-Massey Vanilla Bean Paste has a touch of sugar. But it’s minimalminimal. And the trade-off for having pretty little vanilla bean freckles in your cookies with a simple spoonful of this stuff is worth the smidgen-o’-sugar tradeoff. This is one of those times that easy trumps cwazyhealthy.
4. Use Coconut Sugar. If you don’t yet have coconut sugar in your pantry, it’s time.

Gone Vegan? These cookies were made for the low-carb Paleo Eater types, but they’re easy to turn vegan, too. Since no eggs were used in the making of these yummy nuggets, you can easily swap in coconut oil for the butter and maple syrup for the honey. Blam bam.

I’ve included this in the recipe below, but these cookies cook up into two separate options. You have the melty-chewy option. If you like dipping your chocolatey, gooey cookies into a cold glass of coconut milk, you’re going to want to barely cook these babies. You don’t want to crisp or brown the edges. Pull them out at 7-8 minutes flat, and you’ll have that cookie that is begging for a dipping glass.

Prefer a crisper cookie? Let ’em stay in the oven for 9-11 minutes, letting the bottom get crispy and golden brown before removing and cooling to room temp. You’ll have a cookie that rivals Chips Ahoy! only without all that crap you don’t want in your bod.

So healthy, you can eat them for breakfast. So delicious, you’ll want to eat them for dinner.

PERFECT PALEO CHOCOLATE CHIP COOKIES

INGREDIENTS:

8 tablespoons grassfed butter, softened
1/3 cup honey
1/4 cup coconut sugar
1/3 cup coconut flour
1 1/2- 1 3/4 almond flour
1/2 teaspoon pure almond extract
1/4 teaspoon mapleine (or maple extract)
1 teaspoon vanilla
1/2 bag mini chocolate chips
1 teaspoon sea salt flakes

DIRECTIONS:

1. In a stand mixer, beat together butter, honey, coconut sugar, coconut flour, almond flour, extracts and vanilla, and chocolate chips.
2. Beat until well mixed. The dough should follow the beater around the bowl, and be about the texture of playdoh. Add a little more almond flour, if needed.
3. Add sea salt, folding it into the mixture.
4. Roll 1/2 tablespoons of the dough into balls, then flatten and form into cookie squares. They should be about 1/4-1/2" thick. Place on a parchment-lined baking sheet. The cookies don't spread much, so feel free to place them fairly close together.
5. Bake in an oven preheated to 350 degrees for 10-12 minutes. For extra crunchy cookies, bake until the edges are very golden brown.
6. Cool before serving. Enjoy!

Makes 24 cookies.