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Healthy Chocolate Chip Cookies, Gluten-Free and Paleo

Sharon Muse

Do you ever want just a little something sweet that won't derail your healthy eating efforts or send your body into a sugar coma? Yes? Then this is the recipe for you! This chocolate chip recipe is not only grain free, it is free of refined sugar as well making it a perfect afternoon snack or easy dessert. We even snuck in a superfood that is not so widely known, Mesquite powder.

You may be wondering what mesquite powder is and why it is deemed a superfood. We were certainly curious too. Sharon's good friends, Keith and Kelly first introduced this to her a month ago and we've been wanting to incorporate it in a recipe ever since. Yes, when we say mesquite powder we are referring to the mesquite trees, the ones you use when grilling. But don't worry, we aren't asking you to put wood into your chocolate chip cookie, mesquite powder just uses the pods that grow on the branches.

These pods fall off the trees, are dried and finely ground into a powder. Mesquite powder has a nutty brown sugar taste and it delicious when added to smoothies, in energy bars, topped on yogurt, mixed into nut butters for added nutrients and flavors. We personally found that it is delicious when added to our chocolate chip recipe. But we didn't use it just for the taste, mesquite powder brings more to the recipe than just flavor. This caramel looking powder is high in protein, fiber, and many nutrients including calcium, magnesium, potassium, iron, zinc, and lysine (an amino acid also found in tomatoes). It is also high in fiber and considered a low glycemic index food meaning the powder will help slow down the absorption of food and thereby not spiking your blood sugar levels. It is for these reasons and the delicious taste that we added it to the recipe below.

Servings: 12-15 cookies


1 3/4 cup Almond flour

1/4 cup Mesquite powder (we found it on Amazon)

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. sea salt

1 egg

3 T maple syrup

1/4 cup melted coconut oil 

1/3 cup mini chocolate chips (we used dairy free but you can use what you like)


1.) Preheat your oven to 350°. In a medium size bowl, add all of the dry ingredients (almond flour through sea salt) and stir to combine, making sure there are no more clumps.

2.) In a small bowl, add all of the wet ingredients (except the chocolate chips) and stir to combine. 

3.) Fold your wet ingredients into your dry ingredients and make sure you incorporate well. Then fold in the chocolate chips.

4.) Scoop into 1 inch balls and place on a cookie sheet lined with parchment paper or a Silpat and bake for 9-11 minutes. Let cool on the pan before removing and then enjoy!