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A Cookie Post



The voice behind my blog has switched gears a bit, I’ve been spending more writing time  following some of my other passions. I started out sharing our diet changes, which are now second nature and not something I put a lot of time and energy into. Our pantry is stocked, I have enough meals to keep our family eating a variety of foods each week. We feel good, and have our grocery purchasing routine down pat. I still occasionally try out a new recipe or find a new product that I love, however generally this piece of life is simple and moving along.

That being said, the benefits have been that Ezra’s health issues have been resolved– at least on paper. We believe it takes a much longer time to truly heal the gut (and keep it healthy), so we have made this a lifestyle not just a plan to fix a problem. My husband and I have lost over 20 lbs each, without fluctuation. So, not a “weight-loss” plan, a side effect from a life change. Today I decided to use this blog space to write a small update of sorts and share the recipe to one of our new favorite treats. A treat I am making since this is our last day of “summer break” (the teen returns from his vacation tomorrow!) and I am sure a homemade treat will be a nice welcome for his tummy!


Chocolate Chip Cookies — Refined Sugar & Grain Free


  • 1/2 cup butter room temperature
  • 3/4 cup coconut sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups almond flour
  • 1/4 c hazelnut flour
  • 1 cup chopped dark chocolate make your own chocolate to keep 100% Paleo or Lily’s Stevia Sweetened Chocolate chips


  1. Beat together the butter and sugar until smooth. Add the egg and vanilla and mix until smooth.
  2. Add the almond flour, hazelnut flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chocolate. Cover with plastic wrap and refrigerate for at least an hour.
  3. To bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly. Bake for 12 minutes or just beginning to turn golden brown around the edges.

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