Paleo Chocolate Chip Cookies

Everyone needs a quick, easy, delicious, go-to chocolate chip cookie recipe! Even if you’re gluten-free, paleo, or trying lower carb options, this recipe will work for you.

Chocolate Chip Cookie Recipe Ingredients

  • 2 cups almond flour
  • 1/4 grassfed butter, melted
  • 3-4 TBSP pure maple syrup
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips


Preheat oven to 350F. Combine all ingredients, roll into balls of dough, and smoosh slightly onto baking sheet. Bake for 8-10 minutes until edges are slightly golden brown.

Pumpkin Cream Cheese Muffins with Cinnamon Crumble Topping

Every coffee shop I have walked into this fall has had this in the case, and I wanted to create a paleo/primal version!  So, after one attempt, a love affair was born.  I used real cream cheese but if you can’t handle dairy, then use Kite Hill.  I have used Kite Hill to stuff muffins before and it works, I just happened to have the real deal on hand!
Pumpkin Cream Cheese Muffins with Cinnamon Crumble Topping (gf)
  • 1/2 cup melted butter
  • 1/2 cup pure maple syrup
  • 1/2 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 cup tapioca flour
  • 1/2 coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp pumpkin pie spice


  • 1 block of cream cheese at room temp
  • 2 Tbsp maple syrup

Topping (optional)

  • 1 cup almond flour
  • 3 Tbsp cold butter
  • 2 tsp coconut sugar
  • 1 tsp cinnamon
Preheat oven to 325F. Combine all the ingredients besides the filling and toppings.  Once combined, set aside. Use beaters to whip the cream cheese and maple syrup together.  Also, in a food processor, pulse the topping ingredients until crumbly.  Now grease 12 muffin spaces in a tin or use silicon baking cups.  Put a dollop of batter in the bottom of each muffin space, put a dollop of cream cheese mixture (a Tbsp?) into each muffin space.  Now top with the remaining batter.  Place the crumble topping over each muffin.  Place in oven for 35 minutes and once cooked, brown the topping by broiling on low until golden brown.  Allow to cool at room temp for the next hour or two.

Sweet Potato Brownies

This was an old friend that used to pop up at every party at my gym years ago.  I wanted to log it on the blog simply to capture the recipe, so I never forget it!  Julie Bauer was the brain child behind this creation, although this recipe isn’t exact to her original.  They are moist, hiding veggies, and hit the sweet tooth spot!
Sweet Potato Brownies
  • 1 Sweet Potato, cooked (I poke holes with a fork, throw it in the microwave for 3-5 minutes, and scoop out the inside)
  • 1/4 cup grassfed butter
  • 1/3 cup honey
  • 1 tsp vanilla
  • 3 eggs
  • 3 Tbsp cocoa powder
  • 3 Tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of salt
  • 1/2 cup dark chocolate chips
Preheat the oven to 350F. Grease an 8×8 pan.  Mix all your ingredients together and pour into baking dish.  Bake for 30-35 minutes.  Let cool, and serve!

Paleo Pear Crisp

It’s pear time! And while apples get all the attention, pear can be just as good!

Paleo Pear Crisp:

  • 4-5 pears, cored, and sliced
  • juice of half a lemon
  • 2 Tbsp coconut sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp arrowroot powder


  • half stick of butter (or 1/4 cup coconut oil)
  • pinch of salt
  • 2 Tbsp coconut sugar
  • 1 Tbsp of apple pie or pumpkin pie spice
  • 1 1/2 cups almond flour


Mix the filling ingredients together until coated and put in an 8×8 or 9×13 depending on how thick you want it.  Crumble the topping ingredients together and cover the filling.  Bake at 350 degrees for about 20-25 minutes.  Turn the oven to  broil and brown the topping  for about 3 minutes!

Zucchini Ice Cream

I got home from work one day and thought myself how much I love zucchini bread, why not make zucchini ice cream? I like pumpkin ice cream, so I should like zucchini ice cream. Brain child was born.

Zucchini ice cream:
1 zucchini pealed and pureed in a food processor
1/4 cup pure maple syrup
2 cans full fat coconut milk
3 egg yolks
1 tsp vanilla
1 Tbsp cinnamon
Pinch of cardamon

Blend or puree all the ingredients together in a bowl and use in the ice cream maker according to the manufacturer’s instructions.
It tasted really good although I used a really large zucchini, so the texture may have been slushier than normal ice cream; so, I have doubled the coconut milk in the recipe. Since I used the entire zucchini, it’s hard to tell how much it measured out to be. I would use 1 cup and move down to 1/2 cup if you don’t think it’s creamy enough. Either way, the taste is great!

Chocolate (Bone Broth) Protein Cookies (paleo, GF, DF)

I am not a huge fan of people using powdered food in substitute for meals.  It’s just not the same as real food.  I am a fan of homemade bone broth and using it regularly, especially for those with certain health concerns.  When bone broth protein hit the market, I didn’t spend much time addressing it because it’s powdered food.  However, as my life became a little more hectic, and I was struggling to cook as often as I used to, I decided I would try it.  I NEVER recommend anything for anyone without trying it first, which has it’s pros and cons I must say.  I tried the bone broth protein in all flavors (some are sweet and some taste like bone broth), I tried them in standard liquid, smoothies, etc.  Then I decided I was going to try and bake with it.  Bone Broth Chocolate Protein cookies at your service.
Chocolate Protein Cookies
1 scoop chocolate bone broth protein
2 cups almond flour
1/4 cup grassfed butter
1 tsp vanilla
4 tbsp pure maple syrup
pinch of salt
Preheat oven to 350F.  Mix all the ingredients together until dough forms and roll into small balls, flattening with your hand.  Bake for 10-15 minutes.


PB&C Chip Cookies

If you are a peanut butter fan, then you need to get excited!  I often substitute sunbutter products for peanut butter since peanuts are a legume; however, sometimes people I love really like things with peanut butter.  When I saw a healthy option for peanut butter chips, I knew I had to make a cookie to combine chocolate chips and peanut butter chips!  I left it at that, but these would probably be really great with some nuts, too.  Macadamia nuts, pecans, walnuts.  The possibilities are endless. If you want a sunbutter/chocolate chip cookie recipe, click here.
PB&C Chip Cookies
2 cups almond flour
1/4 cup grassfed butter or coconut oil, melted
3 TBSP pure maple syrup
2 tsp vanilla (recipe for homemade here)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup peanut butter chips
1/4 cup chocolate chips
Preheat oven to 350F.  Mix all the ingredients together and fold in PB and C chips.  Drop balls of dough onto a baking sheet and press down slightly.  Bake for 10-15 minutes or until slightly golden.

Paleo Cinnamon and Cream Cheese Muffins

Cheese is always a fading memory for those that have made a transition to dairy free, and many people are fine with that.  However, when there is a dairy free option that is still conducive to meeting their health goals, they wouldn’t mind partaking!  I ran across Kite Hill Almond Cream Cheese Spread and decided to try it out.  If you aren’t spreading it on a bagel, what on earth do you do with cream cheese?  I decided to try baking first to see if it would hold it’s own under heat.  I really enjoyed this cheater version of cinnamon rolls with cream cheese frosting, and they are so much easier than making cinnamon rolls.  Stay tuned on FB and instagram for how the cream cheese story unfolds in different applications.
Paleo Cinnamon and Cream Cheese Muffins
1/2 cup coconut milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla
2 cups almond flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
7 Tbsp or so of almond cream cheese by Kite Hill (I didn’t measure)
Preheat over to 325F.  Stir dry ingredients together.  Add the wet ingredients (except cream cheese) and combine.  Place batter in greased or lined muffin tins and dollop a Tbsp or 2 on top of muffin.  Bake for 20-25 minutes or until the top springs back at you. The cream cheese will not melt but will be creamy to eat.

Garbanzo Bean Blondie

I went to a juicery the other day and had this amazing blondie.  I asked them what was in it and the moment they said garbanzo beans and almond butter, I had to try and recreate it.  Beans are something I do not advocate eating if you have not prepared them correctly, which means soaking in an acidic environment first.  Beans are a great source of fiber, and fiber is great for supporting healthy gut bacteria, binding free hormones, and eliminating cholesterol.  So, it can be worth the effort if you decide to prep them!
Garbanzo Bean Blondies
16oz garbanzo beans
3/4 cup nut butter
1/3 cup maple syrup
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 cup dark chocolate chips
Preheat oven to 350F.  Line an 8×8 baking dish with parchment paper.  Blend all the ingredients together besides the chocolate chips.  Mix in the chocolate after it’s blended.  Spread in the baking dish and bake for 20-25 minutes. Let cool for at least 20 minutes before removing.  Store in the fridge.

Matcha Green Tea Almond Cookies

My favorite color is green, so I love the idea of themed food for St. Patty’s Day.  This is especially true when I think about all the amazing foods that are beautifully green.  However, many green foods don’t fit into the treat category.  One day I was shopping at Trader Joe’s and ran across these matcha powder sticks.  I had never had that before so figured it was worth a try.  The first time, I added one to my green smoothie and couldn’t taste a difference.  So, the second time I decided I would have the matcha tea by itself.  It made me gag.  I eat a lot of earthy things, but this one I couldn’t even finish.
I then decided that it hides itself well in other things and has such an amazing color that it would be perfect to make a green cookie for St. Patrick’s!  I took one of my favorite cookie recipes from the blog and added matcha powder to it.  I personally don’t taste the matcha tea, so if you want to, then I would suggest omitting the almond extract and it may shine through a bit more.  However, if you really just want an awesome cookie that is green, then you could probably add the powder to just about any recipe and turn it green! Nature’s food coloring done right. ;)
Matcha Green Tea Almond Cookies
2 cups almond flour
1 cup tapioca flour
1/2 cup coconut sugar
1/2 cup grassfed butter, softened
1 tsp vanilla
1 tsp almond extract
2-3 packets of matcha powder which may be a tsp or 2?
Preheat oven to 300F.  Bake for 5 minute and press down with fork, then bake for another 12-15 minutes.