Paleo Breakfast Cookies

First let me start by saying, we do not eat breakfast cookies very often for breakfast.  However, there are moments when we will be in a hurry and I’ll make a batch the road.  I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast.  I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo.  For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case.  My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.

The base to this recipe is a plantain.  If the plantain is green, it is more like a potato when cooking it…hard and lacking taste.  As it ripens and becomes brown, it takes on more of a sweet banana taste and texture.  The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you.  The darker the peel, the sweeter the plantain will be.  Plantains are a favorite in our house from chocolate chip cookies to pancakes.

Two things I want to make note on this recipe.  First, this recipe is egg free because of the gelatin.  However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process.  It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool.  Second, you will noticed I have listen organic raisins.  I pick and choose what I eat organic and there is a reason for everything.  I pick organic raisins because they are sulfate free.  That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.

Paleo Breakfast Cookies

Yields 12 cookies

1 brown plantain

3 tbsp organic raisins

3 tbsp hemp seeds

3 tbsp chocolate chips

1/2 cup almond flour

3 tbsp maple syrup

2 tsp vanilla

1 scoop Vital Proteins gelatin Continue reading

Super Power Cookies

How did I come up with the name “Super Power Cookies” you might be wondering.  I had special help in my kitchen today with a 3-year-old who LOVES Batman.  We all know Batman has super powers and it is because he puts fruits and vegetables in his cookies!  Not to mention, my little 3-year-old friend LOVED these cookies (or maybe the chocolate chips had something to do with it too).

There is a secret ingredient in these cookies which gives them a great hidden taste…cayenne pepper!  Cayenne pepper is great for your digestive tract.  You don’t need a lot, a little will go a LONG ways!


For this recipe I shredded the apples, carrots and zucchini.  However, I did go one step further and minced them up after shredding.  My little friend said the fruit and vegetables were too long from shredding for cookies and mincing them up helped him grasp the concepts we were making “Super Power” cookies.  You will need to find your super hero preference!

Super Power Cookies


Super Power Cookies

Yields 24 cookies
1 cup of almond butter
1 tsp cinnamon
2 tbsp vanilla
2 tbsp coconut sugar
1/2 cup shredded apple
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/8 tsp cayenne pepper
1 tsp baking soda
1 tsp baking powder
a pinch of salt
1/3 cup chocolate chips
1. Preheat oven to 350 degrees
2.  Place all ingredients into a bowl and mix.
3.  Using a cookie scoop, place 1 tbsp cookie batter on the oiled pan.
4.  Bake cookies for 10-12 minutes (until soft).
5.  Enjoy your new Super Powers!

Store your Super Power cookies in the refrigerator. 

Raspberry Lemon Chocolate Chip Cookies

This morning a co-worker brought me in some fresh raspberries.  Of course I had to come home and cook with them.  My head was thinking raspberries and chocolate; however, as I drove home I decided I wanted to add lemon into them too!  These cookies are sweet, but with a sour taste too!  The fresh raspberries give it an amazing flavor and color.  Some kids might think eating a red cookies is ‘cool’.


Raspberry Lemon Chocolate Chip Cookies

Yields 2 dozen cookies
1/4 cup coconut milk
1 cup fresh raspberries
3 eggs
1/4 cup coconut oil
1/4 cup honey
1 tsp vanilla extract
1/2 tsp lemon extract
1/2 cup coconut flour
1/4 cup unsweetened shredded coconut
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup Enjoy chocolate chips
1.  Preheat oven to 375
2.  In a food processor, puree 3/4 cup raspberries and coconut milk.
3.  Move mixture into a bowl and whisk together the remaining wet (coconut oil, eggs, vanilla & lemon extract and honey) ingredients.
4.  In separate bowl mix dry (coconut flour, shredded coconut, cinnamon, salt and baking soda) ingredients together.
5.  Mix together dry and wet ingredients.
6.  Gently fold in 1/4 cup raspberries to allow them to lightly break up, leaving small chunks in each cookie.
7.  Fold chocolate chips into the batter.
8.  Let mixture set for 5 minutes (it will stiffen).
9.  Use a tablespoon and measure each cookie and place onto cooking sheet.  I do press my cookies down slightly, helping them to form a circle shape.
9.  Bake 10-12 minutes
**For this recipe, I used the Enjoy Chocolate Chip Chunks and chopped them up to give more of a chocolate taste.

Chocolate Chip Cookies

Today’s recipe is for coconut flour chocolate chip cookies. I love cooking with coconut flour because of the health benefits. It is a great flour if you are looking to add fiber into your diet.

I get sweet cravings occasionally. I find the longer I am into the Paleo lifestyle, the less I crave things. When I see someone eating something I can’t have, then I tend to want it. Along this journey, I have found to be ready and have a ‘walking refrigerator’ in my purse. Yes, someone has picked on me because I always have lots of safe options in my purse/bag. However, they always smile when I offer them a safe snack. I have found keeping muffins and cookies in the freezer ready to eat is a great option for when I’m craving a gluten snack. For me, gluten tends to flare up my digestive track by cramps and gas. I tend to avoid gluten for my husbands nose!

This recipe I prepackaged without the eggs, milk or butter with our foodsaver. I placed the maple syrup, vanilla and almond extract in a small condiments container and vacuumed sealed it in with all the dry ingredients. You will see the picture below also has our favorite pancake mixture (recipe to come soon). This made for easy traveling packing it away in my checked suitcase.


Chocolate Chip Cookies
1/2 coconut flour
1/4 tsp. salt
4 TBL unsweetened shredded coconut
1/4 tsp cinnamon
1/4 cup mini ENJOY chocolate chips
2 eggs
2 TBL maple syrup
1 tsp vanilla extract
1/2 cup coconut milk (or almond)
1/4 cup melted grass-fed butter/coconut oil
1/4 tsp almond extract

1. Preheat oven to 375 degrees.
2. Prepare your pans (parchment paper/baking spray)
3. In bowl whisk all wet ingredients together (maple syrup, vanilla, coconut milk, butter and almond extract)
4. In separate bowl mix together dry ingredients (flour, coconut shreds, cinnamon and salt)
5. Fold in the dry ingredients with the wet ingredients. Then fold in chocolate chips.
6. I let my batter set about 5-10 minutes to stiffen.
7. Use a TBL to measure each cookie onto the baking sheets.
8. Bake 8-11 minutes.

Enjoy your coconut flour chocolate chip cookies! They go great with a class of coconut/almond milk!!


UPDATED (10/21):  You can substitute the ‘M&Ms’ (I used Sun Drops) for the chocolate chips.  I also used 1 whole vanilla bean (cleaned out the bean with a knife) instead of 1 tsp vanilla extract.

Chocolate Chunk Zucchini Bars

We have a ton of zucchini and I’m trying to use it up.  I’ve taken my favorite cookie recipe and made a few changes to create the Chocolate Chunk Zucchini Bars.  I call them Chocolate Chunk Zucchini Bars because I use chocolate chunks instead of chocolate chips.  These will satisfy any sweet tooth craving I am having.  I do have to remind myself to eat one a day…



Chocolate Chunk Zucchini Bars

1 cup Almond Butter
4 TBS honey
1 egg
1 tsp of vanilla
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1/4 teaspoon ginger
3/4 cup Enjoy Chocolate Chip Chunks
1 1/2 cups grated zucchini
1. Preheat oven to 350 degrees.
2. Mix all ingredients, but zucchini together.
3.  Fold in grated zucchini to the batter.
4. Put mixed batter into a greased 9×9 pan.
5. Bake for 30-40 minutes