Before I started my blogging awesomeness, I always thought about putting yummy but healthy dessert recipes on my blog. I have a deep love of sweet things. But something weird happened last month. I was at a birthday party and was feeling a little crazy, so I tried one of the regular cupcakes that were there. And you know what I said, “these are so sweet, they’re yucky.” If you’ve known me long enough, you would NEVER think that would come out of my mouth. But it did. True story. I guess eating clean for long enough really does change how food tastes! I seriously have a loooong list of sweet things I want to get up on here, and I realized I haven’t put any up yet. The time is now. I was making some cookies a couple of months ago, and only had time to bake half of them. The other half I scooped up into little balls and froze. Then I tried them. Holy cow. They were uh-mazing. Sometimes I think things are really amazing and I get myself all excited, and then when my hubby tries them, he’s all “oh, those are ok.” So I was crossing my fingers that these were as awesome as I thought they were. I brought them over after the kids went to bed and asked him if he would try one. He tried it and said it was one of the best things he’d ever tasted. Yes! Because of the browned butter, they have a caramel type undertone that is delicious!
So you should try them too! These are fun for the summer, because they’re cool and sweet and usually one will do the trick. I COULD eat the whole batch (true story), but I’m pretty content with just one. That’s saying something for me. And the best part about these is how easy they are. I love kitchen and easy in the same sentence. You could definitely make these dairy free if you doubled the coconut oil and nixed the butter. It would change the flavor quite a bit, but still be yummy. Hope you enjoy them!
- 1/4 C coconut oil
- 1/4 C butter
- 3 T raw honey
- 3 T grade B maple syrup
- 2 t vanilla extract
- 2 C almond flour
- 1/2 C arrowroot flour
- 1/4 tsp sea salt
- 1/2 – 1 C dark chocolate chips or Enjoy Life mini chocolate chips
- Put coconut oil, vanilla, honey, and maple syrup in a bowl
- Put butter in a sauce pan and cook over medium high heat until it starts turning brown. You want to whisk the whole time and as soon as it starts turning brown, cook for another minute. Be very careful to watch it as soon as it starts turning brown. It can burn VERY quickly.
- Pull it off the heat immediately and pour it over the other wet ingredients.
- Mix them all together until completely smooth. The browned butter should melt everything.
- Add the dry ingredients to the bowl and mix everything together again.
- If the batter is too warm, put in the fridge to cool and add chocolate chips when it is no longer warm.
- Add chocolate chips and put in the fridge for 30 minutes.
- It should be good and firm after the 30 minutes because of the coconut oil.
- Take a small scooper or tablespoon and spoon batter onto a cookie sheet or a place that fits in your freezer.
- Freeze for 1-2 hours.
- You can then either eat them (yum) or put them in a bag to enjoy later.
- They should last for several weeks in the freezer.
You can sub coconut oil for butter to make this a completely dairy free treat. It will lose the sweet browned butter flavor, but it will still be very yummy!
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