Get 20% off of Hu Chocolate w/ Code “BOBBY”: https://hukitchen.com/bobby *Discount is only for the next 48 HOURS!
We are cooking 100% Tasmanian grass-fed steak with grilled veggies and baking gluten free chocolate chip cookies using next level ingredients.
Order our cookbook: https://amzn.to/2TOHWJL
My kitchen gear: https://www.amazon.com/shop/flavcity
Immune tea pre-sale list: https://forms.gle/s6jt872Sz18bJzKXA
Chocolate chip cookie recipe:
1 ¼ cup paleo flour mix
1/2 cup plus + 3 tablespoons coconut sugar
1/3 cup creamy almond butter
1 pasture raised and organic egg
¾ cup Hu Chocolate Gems
1 stick (1/2 cup) unsalted grass-fed butter
1 teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 350°F and line a sheet tray with parchment paper. To a medium bowl, add the paleo mix, baking soda, and ¼ teaspoon of salt. Mix well and set aside. In another bowl, beat the sugar and butter or coconut oil together for 1 minute on high using a hand mixer. Add the almond butter, vanilla, and beat on medium for another 15 seconds to combine. Add the egg and beat to combine once again.
Add the dry mix to the wet mix and stir with a spatula until thoroughly combined. Add the chocolate chips and mix well. Chill the batter for at least 30 minutes in the refrigerator, or even overnight, covered with plastic wrap.
Use a cookie scoop or spoon, and place dough a few inches apart on sheet tray. You will have more dough than can fit on one sheet tray. Bake for 13 minutes, or until lightly golden around the edges. Let cool on the sheet tray and enjoy!
Macros per serving (makes 18):
179.5cal
13.7g net carbs
15.4g total carbs
12.3g fat
3g fat
1.8g fiber
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes