Anyone who knows me knows that I have the biggest sweet tooth. This can be quite a challenge to deal with. I have searched multiple sites for the best sweet treats that will also be the healthiest and not make me gain any weight or end up in a sugar coma. I look through many Paleo and GAPS authors, Juli Bauer is one of my favorite sweet treat creators, and make something using inspiration from all these lovely authors. I have made these cookies many times and each time I make them I try for less and less ingredients. Feel free to make them your own by adding your own favorite fruits, nuts and seeds! If you are allergic to nuts try coconut butter or manna.
1 cup nut butter (I like to use almond, cashew or macadamia if you can find it)
1 tsp vanilla extract (make sure you use organic not imitation)
1 egg (I always use free-range organic)
1/4 cup of soy-free chocolate chips (I use Enjoy Life, you can also use cocoa powder and honey or coconut sugar to control the sugar content)
1/4 cup of milk (or coconut milk like I used here, careful lots of the packaged milks have carrageenan which can be toxic. Since the making of these cookies I have started making my own milk or using raw real cows or goats milk)
Preheat the oven to 350 degrees. Put the butter, vanilla and milk your mixer or mix by hand. Then fold in the chocolate chips. You really don’t need extra sugar, the chocolate chips make them sweet enough. Either grease a pan with some grass-fed butter or coconut oil, or use a cookie sheet (I had foil). Dollop onto the cookie sheet and bake for 10-12 minutes. Easy Peezy!
These are a little different than the ones above, but come out just as wonderful! I prefer cocoa powder because then I can control what kind of sugar and how much goes into them. For this particular batch, I used very little sugar because the chocolate sauce has the sugar which I drizzled onto the cookies.
1 Cup Nut Butter (I used half almond and half cashew in this recipe)
1 Organic Free-Range Egg
1 Tbsp Organic Coconut Oil
1 Tbsp Organic Coconut Sugar
1/3 Cup Organic Cocoa Powder (I used Belize Cocoa Powder)
1/3 Cup Milk (I used coconut milk)
1 Tbsp Whey Protein Powder
Preheat the oven to 350 degrees. Mix all of the ingredients together. Dollop onto a greased cookie sheet (I like to use coconut oil spray). Bake the cookies for 12-15 minutes (depending on how large you form the cookies). For the sauce, you can either heat up water and add the same cocoa powder and some coconut sugar and stir. Water will make the sauce less thick but adds no additional fat. You can make a thicker sauce by replacing the water with coconut oil. It takes just a few minutes over medium heat to create the sauce. Then drizzle over the cookies and enjoy!
This is one of those recipes that can be as easy as buying an organic frozen waffle (I had a gluten-free option here) or you can make your own waffles and freeze them and save them for this easy recipe.
1/4 Cup Frozen Organic Strawberries
1/4 Cup Frozen Organic Mangos
2 Tbsps Organic Coconut Oil
Toast the waffles. While they are toasted, heat up the oil and fruit over medium heat. I like to put a lid on the pan so that the fruit will cook faster. As the fruit softens, take a wooden spoon and mash them up a bit. This recipe doesn’t need any sugar because the fruit has its own natural sugar. Top the compote over the waffle and eat up!