I’m baaaaaack 🙂 It’s been nearly two years since I wrote my last post here but HOLY CRAP LIFE IS HECTIC YOU GUYS. I figured I would mention a few reasons for my absence and a few reasons that I am back!
I started this blog because I needed an outlet to share my utmost enthusiasm about the Paleo diet since my friends and family were getting sick of me talking about it. It quickly became an outlet to meet other like-minded individuals and share my love of eating real food. It ALSO became an outlet for me to distract myself from a fairly unhappy life… I was unhappy because I didn’t like my job, I felt like I had no passion or focus career-wise, I was in a deteriorating relationship that I didn’t want to admit to, and it was the one place I could truly escape. Fast forward a few years and I didn’t need the blog anymore. I had found answers for most of my issues and I honestly didn’t have the time to commit to it fully.
In addition to my personal problems, there was also the fact that I didn’t think my photography skills were “good enough.” Blogging has become a totally different animal and it felt like everyone expected me to make amazing recipes, photograph them like a pro (with the best props and background and lighting, etc), get the post up in a timely manner, and go crazy sharing them on social media. I’m sure part of this feeling was just my own mind making excuses, but SERIOUSLY I am impressed with all the bloggers who have not only done all those things but also find time to write cookbooks, record podcasts, and a million other things to stay at the top. Props to them, majorly.
I also decided to pursue my passion in a very real way and started a program to become a Nutritional Therapy Practitioner. Although I have been doing it essentially one class at a time it has taken me this long because during this time I also : got a new job that I really love but that requires 50-75% travel, met the man of my wildest dreams, bought my first house in Minneapolis, adopted a rescue pup named Beesly (after Pam Beesly from The Office), auditioned for a Food Network show, almost became a fitness coach on the side, and lived a genuinely spectacular life. If there is one piece of advice I would give based on the last couple years it is CHOOSE TO BE HAPPY. Our attitude controls everything in our lives and sometimes it is HARD to do this but it gets easier each time and it changes how our brains function (pretty effing cool).
Now, why did I decide to return? For one, this recipe is really effing good 😉 But truly, I am nearing the end of my program to become a Nutritional Therapy Practitioner, the world is in a crazy place, and I really really want to connect with more people in my community. This is part of my community. PLUS I am learning more and more amazing and sometimes terrifying information every day regarding food, lifestyle, self-care, etc and I want to share MORE of that and fewer recipes. What do you think of that? I would honestly love to hear from you if you have specific things you would like to hear from me!
Anywho, that was long-winded. These cookies are meant to be as close to the “real deal” chocolate chip cookies of yesteryear (and by that I mean the full of refined flour and sugar kind). The best part in my lazy opinion? They require ONE BOWL 😀 Please make them, please share them with loved ones, and please enjoy them!
Rachael aka The Freckled Foodie
Classic Chocolate Chip Cookies – Grain free, Paleo, Primal
- 2 c almond flour (I use Honeyville brand)
- 1/4 c collagen ( I use Great Lakes, green bottle)
- 1/3 c shredded unsweetened coconut
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 c coconut sugar
- 6 tbsp softened butter or ghee
- 1/4 c maple syrup
- 1 tbsp vanilla extract
- 3/4 – 1 c chocolate chips
- Preheat the oven to 350 degrees
- Place parchment or silpat onto two large cookie sheets, set aside
- In a large bowl mix all dry ingredients and whisk to combine evenly
- Add the softened butter or ghee, maple syrup, and vanilla extract
- Stir to combine; this may take time to bring it all together so keep going until it forms a consistent dough
- Add chocolate chips and stir to disperse evenly
- Scoop the dough using a cookie scoop or a tablespoon measure and place at least an inch apart on the prepared cookie sheets
- Bake for 11 minutes and let the cookies cool for at least 15 minutes on the cookie sheet
- Can be eaten immediately OR (even better) the next day after they have hardened up a bit
- Store on the counter in a container; can be frozen as well