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Welcome to Thyme to Nourish. My name is Danielle. Here you will find everything to do with health, wellness, food, and fun. So come, lets start this journey together!

Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

When it comes to sweet vs savory stuff savory will always win with me EXCEPT when cookies are involved. I don't know what it is about cookies...maybe its the fact that my mom and grandma used to always have fresh batches around so it takes me back to that feeling of home and comfort as a child....OR  maybe its the fact that for me cookies are just as easy and tasty to make gluten free as the normal ones and lets face it....not all things are like that. Regardless of the reason I really do LOVE cookies, which means I am constantly on the search of (or in the kitchen developing) new and amazing cookie recipe. 

At this point I fee like I have tried all of the different types and recipes when it comes to cookies....chocolate chip, blueberry, oatmeal and raisin, coconut, ginger molases, mexican chocolate, peanut butter, rocky road the list just goes on and on and on!!!! Now I'm sure you are thinking...."but wait....isn't this a healthy living and eating blog?" and YES you are correct!! BUT healthy living is all about balance and also about learning to not only to eat to nourish the body but also to eat to nourish the soul/pleasure....because without taking pleasure in all things in life (like food) we can being to feel depressed and stressed, which is exactly what we don't want!  So for me I find making and eating a fresh batch of cookies an extremely pleasureable experience which ignites my soul with so much passion and excitement!     

Now all that being said I also go through waves of what type of cookie I am craving and right now it is all about my Paleo Chocolate Chip Cookies which are owey, gooey and oh so yummy!!! These cookies are made with coconut flour as the based flour, which can be an amazing addition to your "health-ified" baking recipes because it is actually higher in protein, and healthy fats compared to most conventionally used flours. It is also actually lower in digestible carbohydrates....which I know might sound a little weird and your probably wondering...."But why would you want a carbohydrate that is lower in digestibility?". Well you see the more "digestible" the carbohydrate is the more sugar that is actually in it, which means that it will actually cause a blood sugar spike (which is not really that great). BUT when something is lower in digestible carbohydrates the carbohydrate will actually take longer to breakdown and cause less of a blood sugar spike, this longer digestion time will also mean that it will make it further into the small intestine and large intestine where it can actually be broken down and used as food for healthy gut bacteria which can lower inflammation and digestive distress!

Now I know a lot of people who have sworn off cooking and baking with coconut flour because they find it too dry, too tough, too clumpy or too dense.... and yes these can all be common problems with this flour (and also most gluten free flours)  but it doesn't have to be! Over mixing, not having enough moisture and cooking too long are usually the biggest culprits when it come to coconut flour baking becoming clumpy, dry, dense and tough. Because this recipe uses coconut flour here are some helpful tips for not only this recipe but any other coconut flour adventure you choose to embark on! 

  • Less is more. 1 cup of regular grain flour is equal to about 1/4 cup (sometimes 1/3 cup) of coconut flour because it is so highly absorbent.

  • Always fluff your coconut flour with a fork or whisk before baking to avoid clumping.

  • Adding a nut butter, an extra egg or mashed fruit to recipes can help with dryness.

  • DO NOT OVER MIX....with coconut flour only mix until everything is combined and not any further as this causes it to become very dense and tough.

  • Reduce the baking time...now it depends on what you are baking but I personally find cookies take about 7-10 minutes (I recomemend checking right at 7 minutes) and cakes/loaves usually about 20-30 minutes (depending on size) at 350.


Paleo Chocolate Chip Cookies

makes approx. 14-16 cookies 


1/2 cup Almond Butter

3 Tbsp Coconut Oil, melted 

1/2 cup Coconut Sugar (I really like the brand Jans Food)

2 Free Run, or even better Pasture Eggs (can also easily be made vegan by omitting eggs and using Flax Eggs combined with 1/4 tsp Apple Cider Vinegar) 

2 Tsp Pure Vanilla

1/2 Tsp Baking Soda

1/4 Tsp Salt

1/2 cup Coconut Flour (I really like Jans Food, I find it blends up really nicely and isn't as drying as others can be)

1/2 cup Paleo Friendly Dark Chocolate Chips (I like Enjoy Life)


  1. Preheat oven to 350 degrees (C). Combine the dry ingredients (coconut flour, baking soda, and salt) in a medium sized bowl until the mixture is fully combined and is completely lump free.

  2. Combine all wet ingredients (almond butter, eggs, vanilla, coconut sugar and coconut oil) in a small bowl with a whisk until smooth.

  3. Add wet ingredients to the dry ingredients, adding in chocolate chips and combine all together. BUT only mix until the mixture is combined, over mixing will cause a more dense and dry cookie, see tips above for working with coconut flour.

  4. Using a small cookie scoop place 1 inch balls on to a baking sheet lined with a silicon liner or parchment paper. Flatten balls with a fork or spoon before placing in oven for 7-9 minutes. Let cookies cool for 2-3 minutes on baking tray before moving to a cooling rack.

Tip: I love drizzling mine with a little bit of melted chocolate chips or nut butter and then cracking some high quality salt over top....talk about YUM!

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