A delicious paleo cookie for one made with grain-free almond meal and lower glycemic coconut syrup!
I’m off to see a new doc this morning!
I’ve exhausted just about every naturopath in the state, but the lady I’m seeing today is brand new (to me). She’s actually been around for 20-30 years, so I’m hopeful she’ll have a decent knowledge base.
It’s tough for me to find a good doctor. I feel like they either don’t know much or want to lump me into a category with all of their other patients. Modesty aside, I often end up thinking I know more than they do!
One doctor I saw would consistently let me know how many years experience he’d had if I questioned any of his (ineffective) methods. Needless to say, I ceased giving him my money.
I have a really nice doctor that I go to for IVs and tests, but he leaves something to be desired in the diagnostic department.
One of my favorite doctors was in Dallas, but she was quite arrogant. She charged $25 an email and somewhere in the neighborhood of $100-200 per phone call, and I couldn’t get through a conversation with her without feeling like a moron.
Hopefully, today will yield some good results though!
Paleo cookies for my hunk
I’ve had a love/hate relationship with almonds for years now. I love their taste (particularly when butterized), but because they don’t always agree with me, I tend to avoid them.
My hubby, however, seems to do well with them, much more so than grains. He’s been having more trouble with wheat and oats, so almond meal has become a go-to base for him.
This cookie is one of his favorite treats lately! Not only does it omit grains, but also eggs, which he is also eliminating for a short time.
If you tolerate nuts, this makes for a really awesome treat that rivals traditional sugar-laden counterparts!
- 1/3 cup almond meal
- dash sea salt
- pinch baking soda
- 1 Tbsp melted coconut oil
- 2 tsp coconut syrup see Notes
- 1/4 tsp vanilla extract
- 1 Tbsp chopped chocolate
Preheat the oven to 350 degrees.
Mix everything together until well combined. Reserve the chocolate for topping.
Place the dough onto a parchment paper-lined baking sheet.
Shape the cookie to be about 1/8 inch thick, and top with the reserved chocolate.
Bake 10-12 minutes until the edges are lightly golden.
Let the cookie cool for about five minutes so that it can set and hold together.
Nutrition facts are based on using regular chocolate chips. WW SmartPoints: 17
Keep the glycemic load down by using a coconut syrup like this one. If you don’t have coconut syrup, maple will also work!
Some of the items I use to make this recipe include:
Mixing the dry ingredients…
Shaping the cookie…
Real time cookie shot…