Paleo Cookies

paleo cookies

Chestnut flour paleo cookies

The chestnut flour has a unique flavor and it is very versatile when it comes to its cooking options. The paleo diet shows us how to satisfy our cravings for sweets by using coconut flour as the main ingredient in various paleo cookies. Remember that wheat flour contains gluten and it is not healthy.

This totally friendly and healthy ingredient, the coconut flour, holds a unique texture and has easily found its way into many delicious paleo desserts already. Chestnuts boast a remarkable nutrition composition and they are also rich in mineral salts and folates.

Unlike most other nuts, chestnuts contain only a small amount of fat and oil and are abundant in fiber. They are cholesterol free and contain very low levels of sodium and a reasonable amount of vitamin C, B1, B2 and potassium. The Paleo Cookbook recipes use the chestnut flour in most of their desserts.

paleo desserts

The evolutionary theory believes that there is a reason we have a sweet tooth, mainly that the enjoyment of sweet foods gave us an indicator that a food was safe to eat. Fruit especially was very desirable and when available our hunter gatherer ancestors enjoyed them in abundance.

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Honey was our first natural sweetener and when available again it was probably enjoyed greatly. Today we combine the unnatural sweeteners, like the fake processed white sugar, with insulin spiking starchy carbs and we wonder why we get fat and sick. It is safe to stop thinking now that if something is sweet it must be bad too. The Paleo Diet is here. Let’s see a few healthy recipes for paleo cookies:

Paleo Cocolate Chip Cookies

Ingredients: 1 ¼ cup chestnut/almond flour, 1 cup dark chocolate chips or Enjoy Life chocolate chips, 1/2 coconut milk, 1/2 shredded coconut, ½ cup baking powder (optional), 1/2 slivered almonds, 2 eggs, 1/2 tsp sea salt and a little bit of coconut oil to grease.

Directions: preheat the oven to 350 Degrees Fahrenheit, then melt the chocolate and the coconut milk in a small pan over low heat. When the chocolate has melted, transfer it to a mixing bowl or a mixer. Add in your eggs and mix well. Now you have to add the chestnut/almond flour, the shredded coconut, the salt and baking powder and mix well. Grease a baking dish with the coconut oil. Transfer the batter to the baking dish and sprinkle with the slivered almonds, or some coconut. Bake in the oven 25-30 minutes. Done! 


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