Classic Chocolate Chip Cookies {paleo & egg-free}

Happy December 1st! Wow, I personally cannot believe that December is already here and that the new year will be here before we know it. How fast did that come? I plan on making December a great month, filled with reflection, new goals, a new fitness routine, and so much more. For one, I embarked on a 28-day liver detox which began on Friday. I’ll elaborate more at some point throughout the month, but essentially it is a big elimination diet plus added nutrients and supplements. It’s going to be hard, but beneficial for me to say the least- mentally, and for my health!

Now, to get to today’s recipe! With all that said, I have been experimenting with cutting out eggs a bit. My food panel came back with a slight sensitivity, so I did a little 2-week elimination then a reintroduction. This was a huge shock at first since I ate eggs literally twice a day, everyday (hence the probable cause of it coming back as a sensitivity). Nonetheless, I asked you all if egg-free recipes were something you’d want/need. The response was overwhelming! I didn’t realize how many of you need/try to avoid eggs!

I worked on this recipe over and over until it tasted like those classic chocolate chip cookies you grew up eating! They are just right.

Classic Chocolate Chip Cookies {paleo & egg-free}Classic Chocolate Chip Cookies {paleo & egg-free}Classic Chocolate Chip Cookies {paleo & egg-free}

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Classic Chocolate Chip Cookies {paleo & egg-free}Classic Chocolate Chip Cookies {paleo & egg-free}What are your December goals? Are there any recipes you are looking for to be made egg-free?

Classic Chocolate Chip Cookies {pale & egg-free}

Yields 12

Ingredients

    Dry ingredients

    Wet Ingredients

    Directions

  • Preheat oven to 350
  • In a bowl combine dry ingredients minus the chocolate chips
  • Add in wet and mix well (use your hands or a stand mixer to get the butter mixed in well)
  • Fold in chocolate chips*
  • Line a baking sheet with your baking liner or parchment paper
  • Drop spoonfuls of the dough onto the sheet
  • Bake for 10-12 minutes, or until cooked to your liking
  • Recipe Notes

  • *Batter will be on the sticky/wet, don't worry, that's how it should be!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy One-Pan Eggplant Chicken Dinner [VIDEO]

    One-Pan Eggplant Chicken | Lexi's Clean Kitchen

    This Easy One-Pan Eggplant Chicken Dinner is my go-to dinner option for those nights when I don’t feel like cooking! It is packed with delicious Italian flavors, seasonal veggies, and is so customizable! Vegan? Replace the chicken with zucchini. Looking for seafood? Throw in shrimp!

    One-Pan Eggplant Chicken | Lexi's Clean Kitchen

    The best part about this dish? Such little chopping! I love chopping vegetables, but when I have zero desire to cook, I would rather skip over the prep work and toss everything in a pan.

     

    For this recipe simply chop the eggplant, slice the onion, mince the garlic and BOOM. Prep work is done!

     One-Pan Eggplant Chicken | Lexi's Clean Kitchen

    One-Pan Eggplant Chicken | Lexi's Clean Kitchen

    Watch the video:


    One-Pan Eggplant Dinner

    Prep Time 5 min Cook Time 20 min Serves 3

    Ingredients

    Directions

    1.  In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
    2. Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
    3. Add in fresh spinach, mix and let cook until spinach wilts.
    4. Add in diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
    5. Taste and adjust spices as desired! Serve hot.

    Recipe Notes

    • *Vegan? Simply sub out chicken for zucchini and other veggies of choice!
    • **Photos updated April, 2017.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!