The RFG (Really F***ing Good) Cookie

Paleo, gluten-free, nut-free, refined sugar-free, and vegan

I finally perfected my IDEAL cookie:

• No gluten

• No nuts

• No refined sugars

• Can be made with eggs or without

• Tastes BOMB

Did you know 1 cup of almond flour is about 90 almonds? Mind blown, right? I think it’s time we start questioning our consumption of almond flour. It’s in almost every paleo or keto product on the market today. Sure…it’s lower carb, but is it what’s best for our bodies? Recent findings would argue it’s not.

Here are some reasons why I recommend you cut down the amount of nut products you’re consuming (flours, butters, and milks):

1) This way of eating is not consistent with how our ancestors ate and how our bodies have evolved. Many of the nut products today would be nearly impossible to produce without factories, fancy machinery, and food processing technology. Just imagine shelling enough nuts to then grind into a fine almond butter.

2) Almonds, and nuts in general, are high in omega-6 fatty acids. Ideally, we have an equal ratio of omega-3 fatty acids and omega-6 fatty acids in our diets, but these days, we’re consuming less and less omega-3’s and more and more omega-6’s. It’s important for us to maintain an equal 1:1 ratio to manage inflammation and maintain proper cell function.

3) Since nuts are high in omega-6 fatty acids, which are polyunsaturated, they are NOT heat stable. Meaning, the fats denature at higher heats and can become oxidized. Oxidized fats can then wreck havoc on our body by increasing oxidative stress and inflammation.

4) Nuts also contain oxalates, a compound found in many different types of food including plants, legumes, and grains. Oxalates act as anti-nutrients, binding to critical vitamins and minerals and preventing absorption into our cells. This can lead to nutrient deficiencies and at high enough levels, kidney damage.

So instead of reaching for those packaged and processed paleo/keto treats at the grocery store, whip up some of these cookies! They are such a treat and filled with the best ingredients possible IMO!

The RFG Cookie

Makes 10-12 cookies

Ingredients:

• 1/2 cup cassava flour

• 1/4 cup tapioca flour

• 2 tbsp coconut flour

• 1/4 tsp sea salt

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 4 tbsp aquafaba (liquid from canned chickpeas; you may also use 1 large egg instead)

• 1/2 cup ghee, butter, or coconut oil (softened)

• 1/2 cup maple syrup

• 1/4 cup coconut sugar

• 1 tsp vanilla extract

• 1/2 cup dark chocolate chips (highly recommend the Hu Kitchen Baking Gems)

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Line baking sheet(s) with parchment paper.

Mix dry ingredients (cassava flour, coconut flour, tapioca flour, sea salt, baking powder, and baking soda) in a medium bowl.

Whisk wet ingredients (aquafaba, ghee/butter/coconut oil, maple syrup, coconut sugar, and vanilla extract) in a large bowl until smooth and well blended.

Slowly mix dry ingredients in with the wet ingredients. Fold in the chocolate chips.

Refrigerate dough for ~20 min. Make sure not to refrigerate for too long because that can prevent the cookies from spreading.

Roll dough into 10-12 cookie dough balls. Place on the baking sheet ~2 inches apart. Bake for 12-15 minutes (Pro tip: bang the baking sheet on the counter at the half way mark to help the cookies spread more and create crinkles on top).

Let cool and top with flaky sea salt.