It’s the perfect time for comfort food and these Paleo Chocolate Chip Cookies from Stephanie Meyer’s The 30-Minute Paleo Cookbook are the ultimate snack to satisfy. They are super decadent and rich with flavor because they are made with almond butter. The cookies, like everything Stephanie creates, is gluten-free, in fact, these have NO flour at all and can also be made vegan. Stephanie is a friend, a sista blogger and the master at batch cooking healthy meals. She is one of the most spectacular home cooks I know, and her recipes are always absolutely delicious. The recipes in the book just happen to be Paleo, so if you have dietary restrictions all of her recipes will work in your daily meal planning.
Stephanie’s over-arching goal is to help people transform their health by cooking real food at home. Amen! The 30-Minute Paleo Cookbook is a great introduction to experimenting with fresh-food cooking and seeing how doable and delicious it is. Her Project Vibrancy Meals meal plans are a mapped-out system for making that happen most days of the week. The plans include menus, shopping lists, simple recipes, clean-up and storage instructions, and a community of supportive and knowledgeable people. I am a baker and not a cook, so her meal plans help me get actual food on the table, so my family has more than cake, pie, cookies, and bread! 😉
Find out more about her Project Vibrancy Meals This is the perfect time to be cooking great food for your family.
Here’s a link to give her Project Vibrancy Meals meal plan for FREE.
One of the things my family likes most about her meal plans are the sauces she makes, so I’m so excited she created a book of just her Kickass Condiments: 20+ Little Recipes That Change Everything.
Stephanie kindly shared the recipe for her Paleo Chocolate Chip Cookies (you can also make them vegan) recipe below and I have a video of making the cookies on my @zoebakes Instagram account.
, by Shauna Sever. Not only did Shauna change my heart about this pie, but has taught me so much about the culture of baking in my own backyard. This pie is everything people loved about the one from Bakers’ Square, but is all about the deep chocolate flavor. Be sure to use a high quality, bitter chocolate (70-75% cacao) or the pie can get very sweet, FAST! In her book the pie is topped with a homemade Cool Whip, which is 100% in keeping with the traditional pie. I left the cream unstabilized and unsweetened, because I like the contrast of the sweet filling to the clean, rich cream on top, you choose which way to go, I offer both ways below. This recipe uses raw eggs, which doesn’t bother Shauna or me in the least, but if you are at all worried about eating raw egg, then buy pasteurized ones. 
