The Perfect Paleo Chocolate Chip Cookie

The Perfect Paleo Chocolate Chip Cookie

What’s your “crack”?

You know…that food that you’re most likely to pound after a hard day, or a sad day. Your kryptonite.

For ages and ages, mine was…

a warm…

chewy-on-the-inside, crispy-on-the-outside…

strings of chocolate stretching as you broke it apart….

chocolate chip cookie.

(Or ten).

(Or raw cookie dough…there was that one time in my early 20s when I was returning from my evening GRE class, got off the subway, purchased a roll of uncooked cookie dough from the supermarket, and proceeded to eat about 1/2 of it.)

These days, I may have conquered my sugar addiction, but that doesn’t mean I skimp on desserts. No, ma’am. I just use a harm reduction principle – the concept that if you’re going to engage in a dangerous activity, you should do so as safely as possible. (Same principle behind distributing syringes to heroin addicts, or condoms in school. I call it common sense). Is cookie consumption dangerous? Well, you and I know it can be.

Therefore, harm reduction + chocolate chip cookie = finding the least allergenic and most nutrient-dense recipe around. There are a couple of reasons for this, which all boil down to the principle that if you eat good quality stuff, you’re less likely from a physiological standpoint to binge on it. By George, I think I’ve finally found it! And now I happily share it with you. Here are some important informational pieces about why I chose the ingredients I did:

It’s gluten-free. I’m ok with eating a burger on a wheat bun if I’m out on a date night, but I avoid using gluten at home. I’ve found that most people don’t digest it well. When I eat more than a little bit of it a few times per week my belly swells up and I look like I’m in my second trimester.

So I’m always experimenting with gluten-free flours, and the almond flour I use below is one of my faves for baking. If you’ve never worked with almond flour before, you’re in for a serious treat. It’s cakey, not too dense, slightly sweet, and packed with minerals. (Remember that almonds grow on trees whose roots reach deep into the ground, accessing all of that mineral-rich soil.) It’s also very low in carbs, and while I’m certainly not anti-carb, it’s just a fact that carbs spike the blood sugar…and the subsequent crash can trigger sugar cravings. In contrast, the fat and protein found in almonds work to keep your blood sugar nice and stable.

It’s refined-sugar-free. Also notice there’s no refined sugar of any kind in this recipe, for obvious reasons. Don’t be fooled by “evaporated cane juice”, “brown sugar”, and “beet sugar” – all euphemisms for the legal white powder. I use honey instead, which is also rich in minerals, and has anti-bacterial properties – how cool is that?

It’s easy. Best of all, this recipe is super-simple and super-quick. All the better to shove healthy cookies in my mouth, STAT.

The Perfect (Healthy) Chocolate Chip Cookie

(recipe adapted from


2 1/2 c blanched almond flour (I buy the Honeyville Farms brand in bulk)
1/2 tsp sea salt
1/2 tsp baking soda
1/2 c melted butter (make sure it’s not hot when you mix it in with the other ingredients)
1 tbsp vanilla extract
1/2 c honey
1 c bittersweet chocolate chips (you can also use grain-sweetened if you can find them)


1. Preheat oven to 350 degrees.

2. Combine dry ingredients in a bowl. Stir.

3. Combine wet ingredients in another bowl. Stir.

4. Gradually add dry ingredients to wet, stirring (or, if the dry ingredients’ bowl happens to be bigger, you can do it the other way around. Doesn’t really matter).

5. Form 1/2 inch balls and press gently onto a parchment-lined baking sheet.

6. Bake for 7-10 minutes (tops of cookies will be slightly golden-brown when ready).

7. Cool and feast!

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My Three Secret Weapon Sugar Free Gluten Free Chocolate Dessert Recipes

My Three Secret Weapon Sugar Free Gluten Free Chocolate Dessert Recipes

Here are three of my secret weapons for demolishing your sugar (and chocolate) cravings while simultaneously stuffing your body with vitamins, minerals, and healthy fats. Yes, it can be done!!

Enjoy, and don’t hesitate to forward them to the people in your life who are struggling with sugar cravings, sugar addiction, or compulsive eating…or who just love healthy desserts. You never know who these recipes will help.

#1. Raw Chocolate Mousse

This is my no-fail knock-your-sox-off trick-u-into-eating-heathy dessert. I’ve brought it to bbqs where people compared it to brownie batter. I’ve brought it to baby showers full of gluten and sugar, and it still got devoured. Simple and quick, hypoallergenic and uberchocolaty, it’s sure to please. Serve it in martini glasses for a chic look.


2 ripe avocados

1 c cashews

2 c pitted dates

10 tbsp raw cacao powder

¼ tsp salt

1 tsp vanilla extract

garnish: raspberries (optional)


  1. Soak dates and cashews for 30 minutes in water.
  2. Reserve soaking water.
  3. Blend all ingredients (except garnish) in food processor. Add splashes of soaking water as needed.
  4. Transfer to bowl, garnish, and serve.

Recipe credit: Alison Anton

#2: Dairy-free Mexican Hot Chocolate

I invented this  back when I couldn’t digest dairy. Now I can, because I’ve done a ton of work on my digestion.

This Mexi cocoa is the perfect treat for your post-dinner chocolate cravings on a cold winter’s night. Feel free to use milk if you desire!


8-12 oz almond milk and coconut milk combined (at least 50% almond milk, if not more)

3 drops liquid Stevia (then add more, to taste, gradually – stevia is strong!)

Cacao, unsweetened (at least 2 heaping tablespoons. Taste and add more if needed.)

Cinnamon and chili powder (to taste)


  1. Heat milks in a saucepan, SLOWLY.
  2. Add cacao while whisking gently.
  3. Add spices and stevia to taste.
  4. Whisk gently for a few minutes until cacao and spices are blended, and drink is heated to the appropriate temp.
  5. Taste and adjust seasonings
  6. Enjoy!!!

#3: Chocolate Truffles

Chocolate truffles are super simple to make. This recipe calls for coconut milk and coconut oil. Coconut has amazing properties – it’s anti-fungal, anti-microbial, and great for hair, skin, and nails. Amazingly, it also helps regulate your metabolism. Feast on coconut all you want – it’s an incredibly nutritious (and delicious) food.


1 c cocoa powder

1/4 c coconut oil, melted

1/4 c honey

1/2 c coconut cream (the cream from the top of an unsweetened can of coconut milk)


  1. Mix ingredients in bowl.
  2. Cover and place in the freezer for 15-20 minutes.
  3. Pour a little more cocoa, or shredded coconut or finely chopped nuts, into a shallow bowl (about 2 tablespoons) for the coating.
  4. Scoop out a small spoonful of the hardened chocolate, gently roll it in your hands, and drop it in the bowl with coating.
  5. Swirl it around to cover the ball with the topping of your choice.
  6. Place the covered truffles on a plate and repeat with the remaining chocolate.

Recipe credit: Health, Home and Happiness