I created this sugar-free, grain-free, chocolate chip cookie recipe for my friend, Gretchen, who was visiting from Argentina. She loved them! They are my second favorite cookie recipe. (My favorite being the Grain-Free Chocolate Cookies I posted a couple of weeks ago.)
I’m still on a high from the Womens’ March LV — a sister march to the Womens’ March on Washington, which was the largest political demonstration in American History. A demonstration in which people on 7 (yes, 7!) different continents came together to support equality for one half of the human species. It was exhilarating to take part in something that was global and historic on a balmy day in Vegas with barely any wind. People were fired up. And the powers that be were paying attention.
Look at how powerful we are.
And look how many men are marching in that crowd, too.
Donald Trump and the Alt-Right, we do outnumber you.
If you were one of the millions of people marching too, I salute you! And if you weren’t, you missed a hell of a protest. Maybe next time. It’s going to be a long four years, people. We all deserve a cookie.
Grain-Free Chocolate Chip Cookies
1/4 cup ghee
1/2 cup chopped dates
2 tsp vanilla extract
1 1/2 cup almond flour
1 Tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
1/3 dark chocolate chips
1 Tbsp honey
Preheat your oven to 325 F and line a cookie sheet with parchment paper.
In a food processor, cream the ghee and chopped dates. Add the egg, vanilla extract, and honey and process until smooth. Then, add all remaining ingredients except for the chocolate chips. Process until the mixture pulls away from the sides and begins to form a ball. Spoon into a bowl, add the chocolate chips, and stir.
Spoon 1 heaping Tbsp of cookie batter onto the parchment-lined baking sheet and flatten slightly with your fingers or a fork. Bake for 15-18 minutes. Cool on a wire rack.