You know what I love? The sound of 2 puppies playing. That, and a relaxed Saturday morning, with nothing but coffee and random internet browsing to keep me busy.
You know what else I love? Chocolate chip cookies.
But, we all know that I’m on the last leg of ITF’s Transformation Challenge, and I currently don’t have a weekly cheat day to use for my chocolate chip cookie cravings.
So, I improvised. With it being Valentine’s Day and all, I felt the need to make something delicious for our “There’s no way in hell we’re going out to eat in this madness, let’s stay home and make V-day dinner instead” dinner. Seriously, we tried Valentine’s Dinner for the past 2 years and it just ends up feeling crowded and overpriced. Almost like restaurants are playing the “How Many Couples Can We Squeeze into One Room” game. You lose your ambience when you do that, guys. No ambience, no Tami.
So, back to my improvisations.
We bought fabulous steaks, fresh green beans and had our romantic dinner at home, complete with fancy napkins, candlelight and music…
AND pink Paleo chocolate chip cookies.
This recipe knocks my socks off. And, it’s super easy.
Chocolate Chip Valentine Cookies – Paleo Style- Or Gangham Style, whichever you prefer.
**Note: I doubled the recipe below so that I could be more leisurely with my cookie scooping and make them BIG. **
1 cup almond flour/meal
1/8 teaspoon salt
1/8 tsp baking soda
3 TBS melted coconut oil
2 TBS honey
1 tsp vanilla extract
1 TBS almond milk, which is fabulous, btw
¼ C chopped dark chocolate pieces. This is where you can get creative. I used a Lindt DarkChocolate with Cranberries bar.
A few drops of red food coloring to desired pinkness.
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper, or just grease it with Paleo friendly greasers. The cookies don’t stick, really…
2. In a large bowl (medium, if you aren’t doubling the above recipe like I did), combine the almond flour, salt, and baking soda.
3. In a small/medium bowl, whisk the melted oil, honey, vanilla extract and almond milk.
4. Create a well in the dry mixture and add the wet mixture to it. Mix together (by hand is fine. No need to break out any beaters… unless you’re wearing a wife beater. Why in the hell do they call it that???)
5. Add a few drops of food coloring and mix. If it isn’t dark pink/red enough for ya, add some more!
6. Stir in the chocolate pieces.
7. Refrigerate dough for about 10 min, so that it firms up some. Coconut Oil softens with heat.
8. If making a double batch, like yours truly did (because I LOVE dessert), use an ice cream scoop to divvy up the cookies onto the cookie sheet. They won’t expand a ton, so you don’t really have to give them their own dance space (RIP Patrick Swayze). 1 inch apart is fine.
9. Cook for 11-13 min for the larger cookies. You smaller guys probably should use a melon baller or teaspoon to make your portions. Don’t you wish you had made a double batch now? And, for the smaller cookies, I’d only cook them for 10-11 minutes.
10. Cookies are done when the bottoms have started to brown.
11. Remove from oven and allow to cool for a few minutes before transferring to cooling racks.
12. Remember what I said about coconut oil? These little guys will firm up as they cool, so don’t freak out on me, ok?
13. Serve with a cold glass of Almond (or Coconut) milk, and if you’ve attended a Crossfit class today, go on and add a scoop of coconut ice cream. You’ve earned it!
Happy Day of Love, My Friends!