With the windchill increasing and the temperature dropping, I've suddenly taken to comfort snack foods. Plot twist, they're actually healthy and good for you. I've recently discovered coconut flour, and it's the best thing I think I've ever come across—I'm cursing myself for not discovering it sooner. My mother—who I've mentioned isn't a fan of gluten-free, vegetarian, and vegan foods—actually enjoys the snacks I've made with this flour. Don't be alarmed by its "organic" label—it isn't as expensive as you would think. I only bought this particular brand because I had no idea what I was getting myself into with coconut flour. But, as it turns out, the bulk store does sell coconut flour for cheaper than what you can get in grocery stores.  

Moving onto the cookies, I found this recipe and decided it sounded pretty amazing to test out. My Natural Family has a wide range of healthy recipes. Now, despite the title of the recipe, Paleo Chocolate Chip Cookies, with Paleo being the scary new word, I looked it up. Nom Nom Paleo has the best and easiest description of it: paleo is a lifestyle, focused on what you eat—it's basically a form of diet. But the word diet scares many people, myself included. Paleo is a certain way of eating so that you're taking in as much nutrients and whole foods as possible. Final word before we get going, I just wanted to say that almond and tapioca flour are required in this recipe because they'll give the coconut flour a bit of body and added flavour. I am also aware that there are eggs in this recipe, but I skipped out on them, replacing them with a ¼  cup of coconut milk.

Paleo Chocolate Chip Cookies 

Preheat oven to 325 degrees, then line a cookie sheet with parchment paper. In a mixing bowl, combine the flours, salt, baking powder, and baking soda. In another bowl, mix together maple syrup, coconut oil, eggs (or milk), and vanilla. Once the liquids have been mixed together well, slowly add the dry mixture. Continue to mix the batch until everything is well blended. Let the dough sit for 5-10 minutes. This will allow the coconut flour to absorb the liquids, and prevent it from being too crumbly. With a teaspoon, scoop out the dough and drop onto the pan. Bake for 10-12 minutes, until the edges and tops are golden. 

• 1 cup of almond flour
• ¼ cup of coconut flour
• ¼ cup of tapioca flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup pure maple syrup
• ½ cup coconut oil, melted
• 2 eggs, room temperature (or if you prefer what I did, feel free to use ¼  cup of coconut milk)
• 1 teaspoon vanilla
• 1¼ cup of chocolate chips (You can buy vegan, all-natural and gluten-free chips, but feel free to use whatever your heart desires.)

I know that when I eat these, that I'm still staying within my limits of proteins and calories. I don't feel nearly as bad eating the dough from these too. 

Katerina Glowienka

I'm a twenty-year-old avid writer, who has recently been diagnosed with a gluten allergy, and newly turned vegan. I'm attempting to help others learn how to cook and eat healthy, while on a college student budget.

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