I have been craving sweets lately probably in large part because I am cutting bread back out of my diet in preparation for thirty days of paleo goodness. No, this will not be a paleo-only blog. Yes, it will feature paleo recipes as it has from the beginning.  I will endeavor to post non-paleo versions of recipes on other days for those of you still doing the gluten and processed stuff.

Papa Satyr and #Babysatyr bought me a stand mixer for Mother’s Day and I had been aching to use it, so decided to use it to make cookies. When I make more ricotta, I intend to do a calzone dough, but that will be a few days at least…busy week ahead.

Paleo Chocolate Chunk Cookies (Dessert)

• 3 cups blanched almond flour
• 1 tbsp organic coconut flour
• 1¼ teaspoons kosher salt
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ cup ghee
• ¼ cup coconut oil
• 1/3 cup coconut palm sugar or erythritol
• ½ cup honey or 1/4 teaspoon liquid stevia
• 1½ teaspoons unsulphured molasses (skip if keto)
• 2 large eggs, lightly beaten
• 1½ tablespoons pure vanilla extract
• 1 bar dark chocolate, broken into chunks

1. Center oven racks.  Preheat oven to 350°F.  Line baking sheets with parchment.
2. Mix the flours, salt, baking soda, and baking powder I a bowl with a whisk.  If using a stand mixer, switch to paddle.
3. In a saucepan or microwave bowl, melt ghee and coconut oil.
4. Add sugar, honey, and molasses.  Stir until dissolved.
5. Add eggs and vanilla, whisking until uniform.
6. Pour into flour mix and beat until nicely mixed.  Stir in chocolate chunks.
7. Spoon 1-1/2 tbsp dough per cookie, approximately 10 per sheet.  Flatten.
8. Bake 10 minutes.  Remove immediately.
9. Let sit on pans another 10 minutes to firm up.
10. Transfer to cooling rack for at least another 10 minutes before you pack away in airtight container..
11. Enjoy.