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}

Serves 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 disclosure policy for more info!

    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

     

     

    What is your go-to meal when you just don’t feel like cooking?

    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 disclosure policy for more info!