What makes Caveman Cookies superior to regular run-of-the-mill cookies? Hmmmmm, let’s see…
- Caveman cookies are gluten, dairy, soy, grain and cane-sugar F.R.E.E. Woop woop!
- Caveman cookies don’t taste healthy. In fact, this weekend the neighbor kids ate a whole plate and then asked for more.
- Caveman cookies provide real, usable energy to power your day. So having one of these cookies as a snack is a smart move.
- Caveman cookies use healthy coconut oil, no nasty trans-fats allowed.
- Caveman cookie are extremely sturdy. Throw a bag of them in your backpack and go hike that mountain.
- Caveman cookies now come in two variations! Check out the original (and wildly popular) Caveman Chocolate Chunk Cookie Recipe.
In the video below I demonstrate just how easy it is to make these deelish cookies. Check it out 🙂
All right, go try these tasty treats for yourself. Just don’t make the mistake of letting the neighbor kids get their hands on ‘em.
- 1½ cup raw pecans
- 3 Tablespoons coconut flour
- ½ cup blanched almond flour
- 2 Tablespoons arrowroot starch
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 omega-3 egg
- ½ teaspoon vanilla extract
- ¼ cup pure maple syrup, grade b
- 2 Tablespoons coconut oil, melted
- ½ cup mini, dairy and soy free chocolate chips (Enjoy Life brand)
- Preheat oven to 350 degrees F. Lightly grease a baking sheet with coconut oil.
- Place the raw pecans in a food processor and pulse until coarsely ground.
- In a medium bowl combine the ground pecans, coconut flour, almond flour, arrowroot starch, baking soda and salt.
- In another medium bowl combine the egg, vanilla, syrup and (cooled) oil. Add the wet ingredients to the dry ones and mix until fully combined. Stir in the mini chocolate chips.
- Shape the dough into 20 cookies, flattening them slightly onto the greased pan. Bake for 12-15 minutes, or until golden.
- Allow to cool on the pan for 5 minutes, then transfer to a wire cooling rack. Store in an airtight container in the fridge.