Paleo Mocha Chocolate Chunk Cookies

Glorious. These babies were amazingly good and tasted SO decadent for being paleo and about as “healthy” as a gooey, chocolately cookie can be!  We will come back to these bad boys in a bit.  First I need to announce my completion of a Whole45!!! If you are new here and don’t know what the heck I’m talking about, go check out www.whole9life.com and do a little research 🙂

Anyway, I finished up my Whole45 on Thursday and to celebrate I made those tasty morsels to enjoy after our Valentine’s Day dinner at one of my all time fave restaurants, 112 Eatery.  Quick tangent: OMGee their scallops are the best in the world. The whole entire world. And the Pork Osso Bucco with winter veggie slaw was incredible.  Mouthwatering delciousness.

Back to my Whole45.  This time around was much easier than my first Whole30 back in October but I attribute the success to the fact that I was eating 95% paleo before I started and already knew the ropes a bit.  I lost ~2.5lbs but look much leaner and fit so I am pretty sure that I gained a few lbs of muscle (I also started really weight-training the past month and a half).  All my clothes are too big now, except for those I bought at the end of October and I am VERY excited to get all new summer stuff in a few months!!! Spendy but incredibly exciting 🙂

Below are a couple pics from Friday, the day after my Whole45 ended, and even though I caught  a bug and didn’t feel very good I think I look a LOT healthier than I have in years. Pretty pumped about that.

The Dr. and me

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tada!

 

The benefits that I have experienced since beginning my paleo journey are as follows: 

– more restful sleep

– MUCH easier to wake, wake up ready to go

– no 3pm slump where I need a nap to function

– more energy ALL day long

– less stomach issues (IBS symptoms I have had for YEARS)

– almost no headaches (unless I have too much sugar!)

– clearer skin

– whiter teeth and fresher breath

– no cravings!!!

– can go 6-7 hours without eating and not feel ravenous, light-headed or crabby

– NEVER feel more than a teeny bit hungry, right before meals

– better recovery after workouts

– clearer mind

– happier and better mood all the time

– better sense of smell and clearer sinuses

– taste buds have changed, veggies taste sweeter and I like more foods

–  dropped 2 sizes in pants and dresses

– more muscle tone and definition

– flat tummy! woo hoo!

– wearing sizes smaller than I did in HIGH SCHOOL 🙂

So, as you can probably tell, I love this lifestyle and have no plans to go back to how I was.  I also have realized that most of the digestion issues I have had for years are directly correlated to dairy and grains.  When I eat even little bits now I get sick, so I really try not to have them at all!  Since this all began I have convinced a LOT of friends and family to give it a shot and all of them have had awesome results as well!

Even though I am ending this post with a paleo treat, I know that they are just that, a TREAT.  Something special and not everyday.  Although they are entirely made from paleo ingredients, they are still sugary and chocolatey and for special occasions, such as birthdays, Valentine’s Day or other big celebrations.  

They are SO great dunked into your morning coffee (with coconut milk, obvi).  If you try them please let me know how they turned out by commenting below!!!

Sweet Potatoes and Smiles,

– The Freckled Foodie

Paleo Mocha Chocolate Chunk Cookies!

Noms

Paleo Mocha Chocolate Chunk Cookies

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 20 cookies
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • 2 c almond flour
  • 3.5 tbsp cocoa powder
  • 1 tbsp espresso powder or finely ground espresso
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1 Egg (DO turn out well without egg if you have allergies!)
  • 1/4 c coconut oil, melted (could sub ghee)
  • 2 tbsp honey
  • 1 tbsp vanilla extract
  • 2 small Enjoy Life Dark Chocolate Bars, chopped or 1/2 c dark chocolate chunks

Directions:

  1. Preheat oven to 350F.
  2. Combine dry ingredients in a food processor or blender.
  3. Add wet ingredients (NOT chocolate chunks) and pulse until dough is formed.
  4. Transfer dough to a mixing bowl.
  5. Roughly chop chocolate bar and add to cookie dough, stir to combine.
  6. Scoop heaping tablespoons onto parchment lined cookie sheets and flatten slightly with back of spoon/glass as these cookies don’t spread much.
  7. Bake for 7-9 minutes, remove and let cool completely on the cookie sheet.
  8. Transfer to an airtight container, they will be good for 4-5 days on the counter.
  9. Enjoy!

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Comments: 16

  1. Sue Kovach February 18, 2013 at 9:34 am Reply

    looks tasty and I am going to try this.

  2. Amy February 18, 2013 at 9:46 am Reply

    I saw your write up at Whole9 and came to check out your blog. I have been doing Whole30 and now Paleo (mainly) since early November and could not agree with you more! I feel amazing and just this past weekend bought a pair of jeans in my pre-wedding size! I can’t get over how good I feel which helps stay motivated plus the lack of cravings is amazing too!
    Just wanted to encourage you and cheer you on! You look amazing~

    • thefreckledfoodie February 18, 2013 at 10:19 am Reply

      Thank you so much Amy! I am glad you also found Whole30 and paleo 🙂

  3. Tara February 19, 2013 at 8:41 am Reply

    Hi Rachael! I just discovered your blog through Whole9 and love it! I completed a Whole30 in November and am planning to do another one soon. It is great to read about your experience with the Whole30 and I can definitely relate to many of the ‘after’ results!

    • thefreckledfoodie February 19, 2013 at 1:48 pm Reply

      Hi Tara!

      Thank you so much for the sweet words 🙂 I’m beginning to think Whole30 is addictive as everyone keeps doing them more and more frequently after their first!

  4. Michelle March 10, 2013 at 9:56 pm Reply

    I love this recipe! I’ve made it 4 times in the past 2 days and have given them as gifts. Simply delicious! On our last batch tonight, just to experiment,I added an egg and I have to say, if its possible to like them any more than I already did, I do like them a bit better with the egg. But either way, they are awesome! Thanks for the great recipe!

    • thefreckledfoodie March 11, 2013 at 9:11 am Reply

      Michelle,

      I am so glad you like it so much! I will have to try it with an egg, I am sure that is a wonderful addition 🙂

      -Rachael

  5. Jill April 9, 2013 at 1:41 pm Reply

    So good! I did add the egg, I’ll have to try it next time without. I also used almond meal, and instant coffee (just added a bit more than what was called for for the espresso powder). The only thing was with the coconut oil, I did not melt it to measure out, so I think I used too much of that, but generally they came out great!

    • thefreckledfoodie April 9, 2013 at 5:29 pm Reply

      Jill,
      I’m so glad you liked them! Thanks for stopping by 🙂

  6. Jason November 11, 2013 at 10:17 pm Reply

    Well I tried making these and failed. I followed to the letter but the mix wasn’t dough like, more crumbly and they came out tasting dry. I’m sure they will taste great if they weren’t so dry and crumbly

    • thefreckledfoodie November 13, 2013 at 2:12 pm Reply

      Jason, I’m sorry to hear that! Did you melt the coconut oil before you added it to the dry ingredients? That may be the issue. I have updated the recipe to reflect that step! If it still is crumbly again, up the coconut oil a bit or add a tbsp of water. Hopefully they work the next time 🙂

  7. Sara March 31, 2014 at 10:28 pm Reply

    Thanks for the recipe! Mine turned out a bit dry the first try – maybe because I live at high altitude. The second time, I added half a cup of unsweetened applesauce, and it was perfect!

  8. Vera August 16, 2014 at 2:33 pm Reply

    These look so delicious and I would love to make them! I am sadly allergic to nuts, what do you think I could use instead of almond flour?
    Thank you! xx

    • thefreckledfoodie August 17, 2014 at 9:37 pm Reply

      Vera, if you can’t do almond flour I would suggest making sunflower seeds into flour but pulverizing them in a blender or food processor. Just until it looks like flour, if you overdo it you will end up with sunflower seed butter (which is also amazing!)

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