Wednesday, November 16, 2011

paleo cookies

Hi Everyone! It’s Arsy of 30 days of paleo, filling in for K + T, while they jet set across the globe to get some much needed R&R in Bali. 
I really can’t wait to see the amazing photos these two will come back with!

Since my blog is about food and nutrition, I thought I would share an easy and delicious recipe with you today. Have you been noticing this gluten-free craze lately and wondering what it’s all about? Gluten-free items are marked in grocery stores now and even on some restaurant menus. 
I started taking a paleo approach to diet and lifestyle a couple of years ago, this way of eating is naturally gluten-free. If you aren’t familiar with paleo, check out the “The Whole9 Nutrition Elevator Pitch” (it’s at the very bottom of the page).
Anyway, I could honestly say removing wheat from my diet is one of the best things I have done for myself. Within weeks, I experienced a surge in my energy levels and never felt that icky too full feeling anymore. I know it seems daunting to remove wheat from our diets, it’s in so much stuff. I took it one step at a time and focused on only doing it for a month, then checking in to see how I felt. I personally didn’t struggle with it too much, but the one thing I really did miss was those Sunday mornings where I would sip on a cup of coffee and indulge in a pastry, while catching up on my favorite blogs. Since, I wasn’t willing to jeopardize how great I was feeling with a cookie or a croissant, I had to come up with an alternative.

I am not claiming that my paleo cookies are healthy (but I would argue that they are healthier than regular cookies), they are still cookies nonetheless! They are a great treat to have once in a while, plus they will make your house smell amazing!

1 cup almond meal
1 cup ground pecans - I purchase bulk pecans and ground them in a food processor
1/4 cup semi-sweet chocolate chips - you can also use cacao nibs
1/4 cup dried berries of your choice
1/2 cup dried turkish apricots - chopped
1/2 cup shredded coconut
1 tsp. cinnamon

1/4 cup coconut oil
1 egg
4 tablespoons honey
1/4 teaspoon vanilla

Preheat your oven to 350.
Combine all dry ingredients in a bowl.
In a separate bowl, combine all wet ingredients and mix well.
Once, the wet ingredients are mixed really well, pour over the dry ingredients and mix.
Place a heaping spoonful at a time of the mixture on a cookie sheet.
You can oil the cookie sheet with coconut oil to prevent from sticking.
This mixture should make about 10-12 cookies.
Bake for about 8 to 10 minutes. Keep your eye on these, they bake quick.


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