Most of us are creatures of habit. We eat pretty much the same foods over and over and over…
- You have your go-to fast dinner place where you order the same thing. For me it used to be a burrito bowl from Los Primos or fish tacos from Senor Baja.
- You have your favorite packaged snack selections, which you keep stocked in your house. My weakness used to be Pirate’s Booty, Snapea Crisps and popcorn.
- You make the same basic repertoire of breakfast, lunch, dinner and dessert recipes that you make at home.
- You have your favorite indulgent meals that you turn to in times of stress and relaxation. We used to order take out from Chopstix House or pizza from BJs.
When I switched over to eating only real food, my eating habits didn’t change – I still had a go-to fast meal, my favorite quick snacks, basic meal recipes and even favorite indulgences.
The only difference is that my new “same foods” don’t promote weight gain and are better for me.
It’s really cool when you begin to love the new, real food options more than your old unhealthy ones.
So you can have your cookie, eat it too, and get leaner and healthier in the process 🙂 Enjoy!
- 2 cups unsweetened shredded coconut
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- ½ cup coconut oil, melted
- ½ cup coconut palm sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 eggs, beaten
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl combine the shredded coconut, almond flour and sea salt. In another medium bowl combine ½ cup melted coconut oil, coconut sugar, vanilla extract, almond extract and beaten eggs. Add the dry ingredients to the wet ones and mix.
- Form round, golf-ball sized, balls with the cookie dough. Place 2 inches apart on the prepared baking sheet. Bake for 30 minutes, or until golden. Allow to cool for 20 minutes then place in the fridge for 20 minutes.
- Meanwhile, melt the chocolate and coconut oil in a double boiler. Simply place the chocolate and coconut oil in a small saucepan and place that into a larger saucepan that has a couple of inches of water over medium heat. Mix constantly until smooth.
- Dip the chilled cookies in the melted, dark chocolate, then place on a parchment lined plate. Drizzle dark chocolate across the tops of the cookies. Place back in the fridge until the chocolate hardens — about 15 minutes. Enjoy!