Paleo Almond Dark Chocolate Chip Cookies (Flourless!)





I saw this recipe on the side of a Vitacost box that was used to ship a package of vitamins to me.

As I recently switched to a paleo diet, I was intrigued when I saw the recipe called for no flour, and almond butter which I love. Dark chocolate pieces are used which is ok on paleo, as long as it’s dark and 70% or more.

They cook up amazingly quick and are so delicious. I will definitely make them again!


1 large egg
1 cup (250g) almond butter, at room temperature or cold (not warm)*
1/3 cup purr maple syrup
1 teaspoon baking soda
1/2 cup dark chocolate chips or pieces


Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon, as pictured above. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.


St. Patrick’s Day Irish Coffee Brownies


Maybe not the best choice for a Sunday morning breakfast, but in honor of St. Patrick’s Day, I had to whip up a little something to celebrate. And if there’s Irish coffee involved, even better.

Inspired by this post by Nestle’s on Facebook, I improvised as usual with ingredients I already had.

So, this makes for an international Irish coffee recipe, using Ghirardhelli’s brownie miz, Turkey Hill Kentuckey Bourbon, and Nescafe French Roast single serve packets.

I made the brownie mix according to package instructions, and added in two tablespoons of Turkey Hill and two packages of Nescafe instant coffee.

The brownie wasn’t quite set when I cut this and plated it for the shot, in fact it looks like it might have had a little too much to drink last night…or was it me? hmmm, guess we’ll never know.


Kalamata Christmas Cornbread

Kalamata Christmas Cornbread

I never like to go to someone else’s house empty-handed, even if they say “No, you don’t have to bring anything, just your appetite.” Here is a simple throw-together recipe I made this morning, for Christmas Eve dinner.

One package of cornbread mix
1/4 cup kalamata olives (or more if you like more)
1/2 tsp Italian seasoning (more or less, depending on your taste)

Bake according to directions. From this Cosco corn bread mix that I use as a staple for my summer barbecue throw togethers, it took 35 minutes on 400 degrees.

The kalamata olives, if you get them fresh from the deli counter, have a nice pop to them and flavor intensity – I cut them into thirds when I throw them in so it spaces out nice and evenly.

I threw this quick cornbread together for my father-in-law who went nuts over it this summer, when I threw in roasted peppers. I was going to get sundried tomatoes, but kalamata olives are always a favorite, so I used those.

And not only does it taste good, and is easy, it takes a great mouth-watering photo…


Kalamata Christmas Cornbread