These Vegan Meatballs are: 

Homemade 

Easy to make

Bursting with flavor

Looking for a cozy recipe this weekend? Make these Meatless Meatballs! Loaded with veggies, protein, and flavor. Such a simple and easy recipe that you can make time and time again. Pair this dish with pasta or zucchini noodles for a complete lunch or dinner. 

Meatless Meatballs

Recipe by Marissa WongCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

These meatless meatballs are loaded with veggies, protein, and flavor. 

Ingredients

• 2 cups lentils, cooked according to the back of the package

• ¾ cup breadcrumbs

• 2 cups of mushrooms, chopped (8 oz package)

• ½ cup white onion, chopped ( about half of an onion)

• ¼ cup nutritional yeast

• 1 tsp dried basil

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp garlic powder, substitute for chopped garlic

• 1 tsp salt

• ¼ tsp pepper

• 2 tsp oil, I used avocado oil

Directions

• Preheat oven to 350 degrees Fahrenheit (176.6 C). Spray baking pan with cooking oil or line it with parchment paper and set it aside.
• Heat a skillet to medium heat and add the mushrooms, onions and oil. Cook for 5-6 minutes or until ingredients become soft. Do not drain the extra liquid from the skillet. You will transfer all of it to the food processor.
• In a food processor or high powered blender, combine the cooked lentils, mushrooms, onions, breadcrumbs, nutritional yeast, basil, thyme, oregano, garlic salt, and pepper. Pulse ingredients until it becomes a dough-like texture.
• Using a cookie scoop or medium spoon scoop, the meatball mixture. Using your hands pack it into firm balls. Avoid rolling the meatballs on the counter, it will dry it out.
• Evenly place the meatballs on the baking pan. Bake for 20 minutes.
• Transfer 1 -2 cups of marinara sauce to the bottom of your baking pan.
• Arrange the meatballs in the pan with the sauce. Using a spoon slowly move the meatballs in the sauce covering them. Add back to the oven to warm through, about 7-10 minutes.
• Sprinkle meatballs with mozzarella cheese, crushed red pepper, and chopped parsley. Pair with pasta, eat, and enjoy!

Notes

• After cooking your onions and mushrooms don’t drain the extra liquid. Add everything from your pan to the food processor. 

ARE YOU GLUTEN FREE?

Make this meal gluten-free by substituting the breadcrumbs for gluten-free breadcrumbs. If you are pairing the meatballs with pasta make it gluten-free or substitute it for spiraled noodles.

When baking your vegan meatballs you will want to place them on a baking pan about 2 inches apart. By placing them out evenly you will ensure that they all will be cooked evenly. Bake vegan meatballs for 20 minutes at 350 degrees Fahrenheit (176.6 C).

After baking your meatballs you will want to let them cool for 5-10 minutes. Using a baking dish or cast iron pan add about 1-2 cups of pasta sauce to the bottom of the  pan. Add the vegan meatballs on top of the sauce and gently roll them around to cover them in sauce. Add the pan back to the oven to warm through, about 7-10 minutes.

Top your meatballs with your favorite garnishes. Some of my favorites include, mozzarella cheese, parmesan cheese,  nutritional yeast, crushed red peppers and Italian herbs either dried or fresh. 

Share your delicious creation with us on Instagram @Burnbootcamp and @itsallgoodvegan.com.

This Creamy Sun-Dried Tomato Pasta is: 

Simple & easy

Family-friendly

Dairy-free

Make it gluten-free

30-minute Creamy Sun-Dried Tomato Pasta. Tasty pasta made with sun-dried tomatoes, spinach, and topped with a creamy dairy-free sauce and crushed red peppers. This pasta is family-friendly and simple to whip up for dinner.

Gluten-free? Substitute the pasta and flour to make the entire dish gluten-free. Not a fan of spicy food? Cut out the crushed red peppers and add dried oregano or dried basil instead.

TIPS WHEN MAKING THIS CREAMY SAUCE 

• Turn your stovetop to low heat and slowly melt the butter in a medium pot. After the butter melts, add the flour and whisk until it becomes a lumpy mixture.

• After you have created the butter, and flour mixture immediately add the milk to the pot while whisking the entire time.  

• Whisk the mixture until all of the clumps have turned into a creamy sauce. 

• Increase the heat to medium-low for 3-4 minutes, whisking the entire time. You do not want it to turn into a rolling boil, this sauce can easily burn. 

• Lastly,  add the salt, pepper, tomato paste, nutritional yeast, garlic powder, and whisk once more. 

• Immediately take the creamy sauce off the heat until you are ready to add it to your pasta mixture. 

Creamy Sun-Dried Tomato Pasta

Recipe by Marissa WongCourse: UncategorizedDifficulty: Easy

Servings

4

servings

Cooking time

30

minutes

Tasty pasta made with sun-dried tomatoes, spinach, and topped with a creamy dairy-free sauce and crushed red peppers. This pasta is family friendly and simple to whip up for dinner.

Ingredients

• 12 ounces of pasta, cooked according to the back of the package.

• 2 Tbsp butter, I used dairy-free

• 2 Tbsp all-purpose flour, substitute for gluten-free flour

• 1 ½ cup dairy-free milk

• ⅔ cup sun-dried tomatoes

• 1 ½ cup fresh packed spinach, (optional)

• 1 Tbsp garlic powder

• 2 Tbsp nutritional yeast

• 1 Tbsp tomato paste

• 1 tsp salt

• 1/4 tsp pepper

• 1 tsp crushed red pepper

Directions

• Cook pasta according to package, drain, and set aside.
• Heat a medium pot or dutch oven on low heat and add the butter. Once melted add the flour and whisk until it becomes a clumpy paste.
• Slowly, add the milk and whisk until all clumps have smoothed out.
• Increase the heat to medium low for 3-4 minutes, whisking the entire time. You do not want it to turn into a rolling boil, this sauce can easily burn.
• Add the salt, pepper, tomato paste, nutritional yeast, garlic powder, and whisk once more.
• In a large bowl add the cooked pasta, sun-dried tomatoes, fresh spinach (optional) sauce, and toss. The warm pasta sauce will cook the spinach enough without it wilting.
• Sprinkle with crushed red pepper, eat, and enjoy!

Notes

• Don’t like spinach? Make this creamy pasta without fresh spinach
• You can use sun-dried tomatoes from a package or from a jar. If you use sun-dried tomatoes from a jar just make sure to rinse, drain, and chop them into small pieces before adding them to the pasta.
• Any type of pasta like rigatoni, gnocchi, and farfalle would taste wonderful with this creamy sauce.

Share your Creamy Sun-Dried Tomato Pasta on Instagram @burnbootcamp and @itsallgoodvegan.com.

THIS AVOCADO TOAST IS:

Snackable

Creamy

Delicious

Healthy

High-protein

HONEY AVOCADO TOAST INGREDIENTS: 

-1 slice of multi-grain bread of choice
-2 tablespoons plain Greek yogurt
-1 teaspoon honey, plus more for drizzling
-1/4 teaspoon vanilla extract
-1/2 medium avocado
-Flaky sea salt for sprinkling

DIRECTIONS: 

Toast your bread of choice. While the bread is toasting, mix yogurt with honey and vanilla. Spread the yogurt mixture on the bread. Cut the avocado into thick slices and lay the slices over the yogurt and toast. Drizzle with more honey and sprinkle with the salt. Add various toppings as desired! Enjoy!

Oats are a great choice for breakfast. Don’t worry, I didn’t forget about the protein! This Raspberry Cheesecake Overnight Oats recipe includes cottage cheese, which has 14 grams of protein per serving. For those of you who hear “cottage cheese” and run for the hills, stick with me. After combining the oats, cottage cheese and almond milk with the berries, honey and vanilla and allow to sit in the fridge overnight, you’ll have a delicious breakfast waiting for you in the morning…and you won’t think twice about the cottage cheese.

For an extra-healthy, protein-rich boost, top off the Raspberry Cheesecake Overnight Oats with hemp seeds and you’ll have a full 30 grams of protein without using eggs or protein powder. Hemp seeds are a great plant-based source of protein and full of essential amino acids. Of course, you can always eat the Raspberry Cheesecake Overnight Oats straight out of the container, but you are welcome to top it with raspberries, your favorite nuts, yogurt, granola or nut butter—get creative and enjoy!

This recipe for Raspberry Cheesecake Overnight Oats is…

Grab-and-go

Worry-free

Added-sugar-free

Delicious

Indulgent

Protein-rich

Full of amino acids

Raspberry Cheesecake Overnight Oats Ingredients

½ cup fresh raspberries

1 teaspoon honey

1 teaspoon vanilla extract

½ cup oats

½ cup full-fat cottage cheese

½ cup plant-based milk

2 tbsp. hemp seeds (optional)

Raspberry Cheesecake Overnight Oats Instructions

In a bowl, mash together the berries, honey and vanilla until a compote is formed. Add oats, cottage cheese and plant-based milk. Stir until combined. The mixture will seem dry—no worries! Allow to refrigerate overnight or for at least 8 hours. Top with extra raspberries and your favorite nuts.

Raspberry Cheesecake Overnight Oats Nutrition Facts

Per serving:(1 serving)

Calories: 353 (calculated without hemp seeds)

Carbs: 44.2 g

Protein: 20.3 g

Fat: 9.9 g

Typical spiked lemonade often has 25 to 30 grams each of carbs and sugar—all from processed ingredients. The easiest way to cut carbs and sugar: Don’t use the fake stuff! Why use fake ingredients when real fruit tastes so amazing?

This spiked watermelon lemonade has no added sugar and makes sitting poolside that much sweeter. It’s way too easy. All you have to do is add vodka, water, watermelon, lemon juice and optional stevia to a blender and blend until it becomes completely smooth. You can serve your spiked watermelon lemonade right out of the blender, or you can pour it into a pitcher and refrigerate it while you wait for your friends to join you.

This spiked watermelon lemonade recipe is one of my favorite summer drinks. The clean ingredients make it taste light and refreshing, and it’s full of nutrients like vitamins A and C. Plus, the water and watermelon give you a boost of hydration—you can’t go wrong!

This Spiked Watermelon Lemonade is…

Summer Staple

Refreshing

Perfect Poolside

Added sugar–free

Hydrating

Spiked Watermelon Lemonade Ingredients

1 cup vodka

1 cup water

6 cups seedless watermelon

3 lemons

3 drops liquid stevia (optional)

Spiked Watermelon Lemonade Directions

Add vodka, water, seedless watermelon and stevia to a blender. Using a handheld juicer, juice lemons into the blender. Blend until watermelon becomes completely smooth. Pour into a large pitcher and refrigerate prior to serving.

Nutrition Facts

(Serves 4)

Per serving:

Calories: 211

Carbs: 20 g

Sugar: 16 g

The hardest part of this whole recipe is probably turning on the crock-pot. Seriously, these Santa Fe Chicken Bowls are my new favorite dinner staple, especially during the summer! After seasoning the chicken and placing it in the crock-pot, you’ll be free for the next 6 to 10 hours (depending on how high you set the temperature). If you go the Instant Pot route, you have a quick dinner in 25 minutes. Either way, these Santa Fe Chicken Bowls are delicious and my favorite type of cooking: easy!

Once the chicken is cooked, feel free to serve it over your choice of mixed greens, rice or roasted sweet potato. Add your favorite toppings to make it your own. Kids love this part because they get to be hands-on with their creation. It’s also perfect for the picky eaters out there because they get to choose what they’d like on top.

One of my favorite toppings is Greek yogurt. It gives you an extra boost of protein and tastes just like sour cream. Personally, I like to go for the full-fat version because it tastes a lot better and is healthier overall!

I’m also a huge fan of Siete chips. These chips are grain-free, processed oil–free and full of all the good stuff we want in our diets, like 100% healthy ingredients and fiber. They are great for an added crunch, plus they are suitable for gluten-free and gluten-sensitive eaters. Definitely a staple in my kitchen and in this Santa Fe Chicken Bowl recipe!

These Santa Fe Chicken Bowls are…

Gluten-free

High-protein

Added sugar–free

Guilt-free

Kid-friendly

Meal-prep accessible

A healthy Mexican restaurant alternative

Great as leftovers (if you have any left over!)

Santa Fe Chicken Bowls Ingredients:

Santa Fe Chicken:

24 oz. or 1½ lbs. chicken breast

14.4-oz. can diced tomatoes with mild green chiles

15-oz. can black beans, rinsed and drained

8 oz. frozen corn

14.4 oz. bone or chicken broth

¼ cup chopped sweet onions or scallions

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

1 tsp. cayenne pepper, to taste

Salt, to taste

For the Bowls:

½ cup full-fat Greek yogurt

1 avocado

1 bag Siete tortilla chips

Serve over mixed greens, rice or sweet potato

Directions:

Season chicken with salt and place in crock-pot or Instant Pot. Add all remaining Santa Fe Chicken ingredients. In a crock-pot, cook on high for 6 hours or on low for 10 hours; in an Instant Pot, cook on high pressure for 25 minutes, using either quick or natural release. Once the chicken is cooked, it’s time to build your bowl! Serve chicken over your choice of mixed greens, rice or roasted sweet potato. Top it off with one serving of crinkled Siete tortilla chips, 2 tbsp. Greek yogurt and ¼ avocado.

Nutrition Facts:

Serves 4

Per serving:

Calories: 605 (without choice of mixed greens rice, or sweet potato base)

Carbs: 60g

Fat: 19g

Protein: 69g

Unfortunately, that pint of ice cream can have somewhere around 1,000 calories, 56 grams of fat, 100 grams of carbohydrates and 65 grams of sugar in it. Whoa! We should have stuck with that one spoonful, am I right?

The next time you’re in the mood to dive into a sweet creamy treat, ditch your pint of ice cream and dive into this Vanillaberry Protein Ice Cream. With this recipe being a single serving, filled with only fresh fruit, healthy fats and high-quality protein powder, you’ve got nothing to regret when you polish off the entire bowl!

Since this Vanillaberry Protein Ice Cream is full of high-quality protein and carbohydrates from whole foods, it makes it a perfect “indulgence” post-workout. I’ll be honest, I even like to enjoy this delicious treat for breakfast or a midafternoon snack. With the perfect mix of protein, carbohydrates and fats, it kills any sugar cravings I may be having and is a surefire way to keep my hunger at bay for hours! 

I think my favorite thing about this Vanillaberry Protein Ice Cream is that there is absolutely zero added sugar in this recipe! Let me tell you, when you take your first bite of this Vanillaberry Protein Ice Cream, you will be shocked by how sweet it is without any added sugar at all. After “indulging,” no need to worry about experiencing that sugar crash, dealing with that sugar headache or fueling that sugar craving!

I make this Vanillaberry Protein Ice Cream with frozen bananas and strawberries, but feel free to mix up your fruit. The frozen bananas help make the ice cream extra creamy, so be mindful of the fruit you use in its place. Frozen mangos or a frozen avocado would be great swaps. The strawberries in the recipe are a great boost of flavor, so feel free to swap them out with the frozen fruit of your choice!

I also used AfterBurn protein powder in this Vanillaberry Protein Ice Cream recipe. Why? I cannot tell you how many protein powders are out there that are made from low-quality protein sources and contain added preservatives, colorings, sweeteners, artificial sweeteners and many other toxic fillers. With Afterburn, I don’t need to worry about any of this! AfterBurn is my go-to protein powder because I know the ingredients are 100% safe and trustworthy. Afterburn provides you with 23 grams of grass-fed and finished whey protein, a complete amino acid profile, organic and non-GMO ingredients, and zero artificial flavors, colors, sweeteners or preservatives.

This Vanillaberry Protein Ice Cream is…

High-protein

Added sugar-free

Guilt-free

Indulgent tasting

Extra creamy

Naturally sweet

Light and refreshing

Sweet tooth satisfying

Vanillaberry AfterBurn Protein Ice Cream

Ingredients:

1 cup chopped frozen bananas (or one whole banana)

6 large frozen strawberries

¼ cup full-fat coconut milk

1½ scoops Vanilla Afterburn

1 tsp. vanilla extract

Directions:

Blend all ingredients together in a high-speed blender or food processor. Enjoy!

Vanillaberry AfterBurn Protein Ice Cream Nutrition Facts:

Serves 1

Calories: 414

Carbs: 44g

Fat: 14g

Protein: 36g

A Healthy Dish to Pass!

The summer is full of cookouts and gatherings with family and friends. And let’s be real, these normally include less-than-healthy foods that you either feel obligated to eat or are struggling to resist. Either way, you end up eating way more unhealthy foods, way more frequently than you would like. That’s why I made this Fruit Pizza with Sugarless Sugar Cookie Crust my dessert staple for all my summertime cookouts and gatherings. I love how I can dive in knowing I am nourishing my body while still taking care of my sweet tooth.

The Crust

Do you remember my Sugarless Sugar Cookies from Christmas? If you do, you’ll for sure remember how super-soft, moist and all-around tasty they are! That recipe inspired me to use the same ingredients, turning them into a delicious crust for this fruit “pizza” recipe. This Sugarless Sugar Cookie Crust is gluten-free, grain-free, dairy-free and added-sugar-free! Plus, it’s made from 100% whole ingredients, with the base being almond flour. Almond flour is what makes the Sugarless Sugar Cookie Crust soft and moist. You can swap out the almond flour for oat flour or coconut flour, but note that the texture and flavor will definitely change.

The Toppings

For this Fruit Pizza with Sugarless Sugar Cookie Crust, I used Greek yogurt sweetened with stevia as my “pizza sauce.” It’s so creamy and sweet and pairs perfectly with the Sugarless Sugar Cookie Crust. Plus, it delivers a boost of protein, which I know you are all about!

I decided to use raspberries, blueberries and blackberries for my toppings, although sometimes I like to change it up and top this Fruit Pizza with Sugarless Sugar Cookie Crust with a combination of mangos, pineapple and kiwi. Feel free to use any fruit combo you like—I don’t believe there is any fruit that could make this recipe go wrong!

This Fruit Pizza with Sugarless Sugar Cookie Crust is…

Gluten-free

Grain-free

Added-sugar-free

Healthy

Sweet

Creamy

Super soft

Moist

Light

Absolutely delicious

Fruit Pizza with Sugarless Sugar Cookie Crust

Ingredients:

1 cup full-fat Greek yogurt 

3 drops liquid stevia (or 1 tbsp. honey) 

1 tsp. vanilla extract 

Fresh fruit  

Cookie Crust: 

2½ cups almond flour 

¼ cup honey 

1 egg 

2 tsp. coconut oil 

1 tbsp. vanilla extract 

½ tsp. baking soda 

¼ tsp. sea salt 

Directions: 

Preheat oven to 350 degrees. In a large mixing bowl, combine all cookie crust ingredients with a hand mixer and mix until a smooth ball of dough forms, about 30 seconds. In a 9×13 baking dish, spread the dough evenly flat. Bake cookies for 8 to 10 minutes. Allow to cool. Mix Greek yogurt, vanilla extract and stevia in a small bowl and then spread evenly across the cookie crust. Thinly slice your favorite fruit to top it off! 

Nutrition Facts:

Makes 12 slices

1 Slice:

Calories: 197

Carbs: 14g

Fat: 14g

Protein: 7g

Want to know something crazy? A typical chocolate iced mocha contains 36 grams of carbohydrates, with 25 grams being from sugar alone! That is more carbohydrates and sugar than a donut! Most of us would never make a donut our breakfast staple, but for some reason we don’t think twice about grabbing an iced mocha on our way into work. Did you know consuming processed carbohydrates and sugar first thing in the morning sets you up for an increased appetite and heightened food cravings for the rest of your day? No thanks!

*Disclosure: Some of the links in this post are affiliate links and if you go through them to make a purchase, we will earn a commission. Keep in mind I linked these companies and their products because of their quality and not because of the commission we receive from your purchases. Whether or not you decide to buy something is completely up to you!

Ditch the sugar!

So think twice about that iced mocha before you overload your body with empty calories, unnecessary carbohydrates and a crazy amount of sugar first thing in the morning. Instead, fill up on this blood-sugar-stabilizing, craving-killing and super-satisfying Chocolate AfterBurn Protein Iced Mocha! With the perfect balance of high-quality protein, healthy fats and (of course) coffee, there is no better way to fuel your mornings, setting you up for a day of more healthy choices.

An extra boost of chocolate!

I actually make this Chocolate AfterBurn Protein Iced Mocha with an extra boost of chocolate by adding cacao powder*. Not cocoa powder, but cacao powder. Cacao is cocoa, or chocolate, in its natural state. It is completely raw, contains zero added ingredients and aids in boosting overall vitality. Cacao is best known for its fat-burning, weight-loss qualities. It works to help your body more easily metabolize fat. It utilizes fat as energy, mobilizing your fat stores rather than storing excess fat. And due to its high fiber content and ability to increase the amount of serotonin produced in your brain, it suppresses your appetite—helping you feel fuller longer throughout your day. Now you can see why I love adding a tablespoon of this superfood into my Chocolate AfterBurn Protein Iced Mocha!

Add ghee for extra creaminess!

I also love adding a tablespoon of ghee into my Chocolate AfterBurn Protein Iced Mocha. Yes, I realize ghee* is not a typical ingredient in an iced mocha, but I love the creaminess it adds, plus it helps keep me fuller longer on those mornings I don’t have time to eat breakfast right away. You may be wondering what ghee is exactly, am I right? To put it simply, butter is made up of milk solids and butterfat, and when you heat it for a certain period of time, the two will eventually become separated. When you discard the milk solids, you’ve got yourself some ghee, also known as clarified butter. Ghee is an extremely healthy fat, packed with CLA, which is a fat-burning and weight-loss-boosting fatty acid. Combining the Chocolate AfterBurn protein powder with a good healthy fat is the perfect combination for stabilizing your blood sugar levels in the morning, reducing cravings throughout the day and keeping you satisfied until you have time to sit down and enjoy breakfast. If you’re not into using ghee, coconut oil will work just the same, as well as provide you with the same health benefits.

The key ingredient: Afterburn Protein Powder

And finally, this Chocolate AfterBurn Protein Iced Mocha couldn’t be made without my favorite protein powder, Chocolate AfterBurn. This protein powder is made from whey and is one  of the few protein powders on the shelves that is made from organic, grass-fed whey. It’s clean, containing zero artificial flavors, colors or sweeteners, plus no pesticides, hormones or toxic fillers!  

With all these amazing ingredients packed into this Chocolate AfterBurn Protein Iced Mocha, it’s my coffee drink of choice after I crush my morning workout!

This Chocolate AfterBurn Protein Iced Mocha is…

High-protein

Healthy

Sugar-free

Guilt-free

Satisfying

Energizing

Creamy

Smooth

Extra chocolaty

Chocolate AfterBurn Protein Iced Mocha

Ingredients

1 scoop Chocolate AfterBurn

1 tbsp. cacao powder*

1 tbsp. ghee* or coconut oil

8 oz. freshly brewed coffee

Directions

In a blender, first blend together the freshly brewed coffee and ghee. Add remaining ingredients and continue to blend until smooth. Enjoy!

Nutrition Facts:

Calories: 277

Carbs: 9g

Fat: 16g

Protein: 24g

What Makes These Paleo Chocolate Chip Cookies So Perfect?

These Perfect Paleo Chocolate Chip Cookies happen to be so perfect, my husband prefers them over standard chocolate chip cookies! They are soft, gooey and so heavenly, you don’t even realize they are paleo, gluten-free, dairy-free, oil-free and guilt-free! Full of healthy fats, made with only whole food ingredients and containing zero processed sugar, these Perfect Paleo Chocolate Chip Cookies are in a league of their own.

Honestly, these Perfect Paleo Chocolate Chip Cookies are so clean, I often eat one as a pre-workout snack. With the healthy fats from the almond and coconut flour, it’s just what I need to get a boost of energy for a good workout.

You know what else makes them so perfect? How simple they are to make! All you do is stir the wet ingredients together, add the dry ingredients and fold in the chocolate chips Then scoop out little balls, place them on a cookie sheet and bake for roughly 10 minutes. I prefer my cookies on the softer side, so 10 minutes is the sweet spot for me, but if you like a little crunch, leave them in for about 12 minutes!

Make These Paleo Chocolate Chip Cookies Vegan!

In this Perfect Paleo Chocolate Chip Cookies recipe I used eggs, but if you want to go for a vegan option, you can easily swap them out. Using a vegan alternative won’t take away from the perfectness of this recipe. A few of my favorite ways to swap out eggs in a baking recipe are to use bananas, pumpkin puree, mashed avocado or flax eggs—¼ cup of mashed banana, mashed avocado or pumpkin puree is equivalent to one egg. And for flax eggs, 1 tablespoons of ground flaxseed mixed with 3 tablespoons of water is also equivalent to one egg. Be sure to let your flaxseed absorb the water for 5 minutes before adding it to your recipe.

While some vegans consume honey, I know some do not. So, if you happen to be a vegan who excludes honey from their diet, you can swap out the ¼ cup of raw honey from this Perfect Paleo Chocolate Chip Cookies recipe for 100% pure maple syrup. Simply use a 1:1 ratio.

These Perfect Paleo Chocolate Chip Cookies are…

Gluten-free

Dairy-free

Oil-free

Guilt-free

Full of healthy fats

Made with whole food ingredients

Gooey

Soft

Perfect

Perfect Paleo Chocolate Chip Cookies

Ingredients

½ cup + 1 tbsp. applesauce

2 large eggs

¼ cup raw honey

3 tsp. vanilla

3 cups blanched almond flour

¼ cup coconut flour

1½ tsp. baking soda

½ tsp. Celtic sea salt

1 cup dark chocolate chips

Directions

Preheat oven to 350ºF. Mix together the applesauce, honey, vanilla extract and eggs until smooth. Once smooth, add in the almond flour, coconut flour, baking soda and sea salt. Continue to mix until well combined. Add in dark chocolate chips and fold them into the dough. Using a spoon, scoop out small portions, roll each into a ball and place on a parchment paper covered baking sheet. Bake for roughly 10-12 minutes, depending on your liking.