I’m going to come clean here and admit something that I am not very proud of. Over the past month or so I have produced an overwhelming amount of non-paleo, non-glutenfree, full sugar, overly creamfilled, milk chocolate loving desserts. Real talk. I fell off the paleo baking wagon and I fell hard. I made the unfortunate decision of looking past my well loved coconut nectar flour and falling into the contraband arms of plain ol granulated sugar delights.
Many things contributed to this but a sense of instant gratification and approval from the people who consume my treats are the main culprits. It’s true that a “regular” donut may have more instant curb appeal to my bevy of roommates causing me to lose sight of the paleo ideals that led me to the path of health in the first place. Do I want to slowly contribute to the decline of health in my roommates and loved ones? Probably not. But that is partly what I was doing when I set out constant plates of chocolate chip cookies, reeses peanut butter cakes, and cranberry white chocolate hooty creek cookies.
So I took it upon myself to reinvigorate my passion for paleo baking. I love all things dark chocolate and coconut so Paleo Almond joy cookies seemed like a perfect candidate for the “cookie that will win them all over.” I decided that baking at my mother’s house would be a better choice as my kitchen is unfortunately located on the lowest level of the house that gets just as much natural light as a medieval dungeon, which is not very conducive to baking pictures. Unfortunately I forgot that my mother tends not to stock basic Paleo baking ingredients in her home. After a trip to the new Fremont whole foods (which to be honest was hard to leave) I stacked my coconut oil, almond flour, almond butter and enjoy life chocolate chips on the counter and got down to business.
The recipe was fairly straight-forward, I must say the hardest part was waiting for the cookies to cool before dipping them in the chocolate ganache. (ok if Im going to be honest the hardest part was not dipping my finger in the ganache to taste the chocolate deliciousness).
It began simple enough, combine the honey and almond butter in the microwave and stir until well combined. It looked delicious enough at that point. After adding the egg and almond milk into the wet ingredients I did the tried and true method of combining the wet with the dry and everything seemed a little bit too wet. Originally the recipe called for a cup of coconut flour. I ended up getting almond flour in my whole foods trip fiasco so I ended up using about two cups of the almond flour to get the desired consistency.
After baking for about nine minutes (my mother’s oven runs extremely hot- a lesson I keep re-learning after burning the bottoms of just about every cookie I make there). I took out those puppies and boy did they look fluffy and delicious. And they were. Of course I needed to do a bit of quality control before adding the ganache.
Give or take twenty minutes those treats were ready to swim in a bath of chocolate ganache and be topped with toasted coconuts.
Even my mom, who says she loves all of my baking because she is my mother and fills the loving and encouraging role well, was impressed by these. With my mom’s approval I was ready to take these cookies home and try them out on the tough audience of my roommates. I set out a box with a loving little note and sure enough the stack of cookies disappeared in record time.
I had succeeded! One of my roommates let me know that I am convincing her to like coconut which she had previously despised.
These cookies are a simple way to invigorate or re-invigorate yourself and your loved ones on a path to healthy (er) eating. Because who doesn’t like chocolate and coconut?!
paleo almond joy cookies
Adapted from Pineapple and coconut
Ingredients for the cookies
Ingredients for the coconut milk ganache
1. Preheat oven to 350