Ascend Body’s Paleo Blackberry Cookies

By Shane YoungMay 20, 2019

Hey guys,

it’s been a while since we had a cookie recipe out there for you so we thought it’s about time to present you the Ascend Body Paleo Blackberry Cookies. As you know, most cookies are packed with a lot of industrial sugars when you buy them in a store. But even when you make them on your own a lot of recipes still require a ton of unnecessary carbs which will force your body to go on a blood sugar roller-coaster ride in the following frequency: Sugars in, blood sugar goes fast up, insulin has to get released which causes your body a lack of calcium (because we need calcium to use insulin in our body), the sugar get into your cells and the blood sugar drops down again. Unfortunately it doesn’t stay there because of the connection between our brain hormones and our digestive system: Sugars make you happy and you literately train your brain to get used to them as a fuel.

That being said, our main job is not to take away all the sugars for a couple of reasons, but we want to avoid the bumpy roller-coaster ride. That’s why we love blackberries so much: Because of their low glycemic  index (which is nothing else than how fast or slow your blood sugar spikes and drops before and after insulin got released) and for the fact that they are generally low in sugars, they are the perfect treat. While a banana or grapes will let your energy drop faster than you can count to 10, blueberries will treat your body way better. The extra fiber will help your digestive tract as well. But here’s the best part of these little guys: They are super high in vitamin C and K and they also contain calcium (which will help you as well to avoid the problem from above). If we would have to mention one single vitamin to declare which is the most important, it would be vitamin C: It’s the number one protector against free radicals in the inter-cellular area, it is needed to activate enzymes inside of your liver which is absolutely necessary to detoxify, it keeps your eyes sharpened and studies have been shown that with the right amount of vitamin C we can reduce the risk for Alzheimer about 60%.

If that wouldn’t be enough, you also find a good amount of magnesium inside of it. Just this is enough reason to have blueberries inside of your diet because it’s by far the most important mineral and depended on over 42% of all reactions inside or our body.

To round all this up, we bring in some good amount of fat as a fuel. Remember: The more fat you eat, the more stable will be your energy. #fatdoesnotmakeyoufat

But now we won’t bother you any longer with a science behind a cookie. Let’s get to the point why you are here: Snack healthy with the Ascend Body Paleo Blackberry Cookies:


  • 1/2 cup raw almonds + 1 cup water
  • 2 tablespoons lemon juice (freshly pressed)
  • 1/4 teaspoon sea salt
  • 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil
  • 1 tablespoon + 2 teaspoons raw honey
  • 1/4 cup almond milk
  • 1 large egg
  • 1 cup blackberries
  • 2 tablespoons filtered water
  • 3/4 teaspoon arrowroot powder



  1. Preheat oven to 350 degrees
  2. boil 3 cups water in a small pot and add in 1/2 cup raw almonds. Let boil for roughly 10 minutes. This ensures the almonds will soften before pureeing. You can always soak the almonds in water overnight to skip this step
  3. Drain the almonds and place them into a small food processor. Add 1/2 cup of water, lemon juice, and salt. Puree until creamy
  4. Combine the coconut flour, almond flour, and baking soda into a large bowl. Add the almond puree (‘cheese’), coconut oil, raw honey, almond milk, and egg to the bowl. Mix well until a wet dough forms
  5. Meanwhile, add 2 tablespoons water to a pot and 1 cup blackberries. Heat the water on medium/high and let the blackberries soften until they break down, squishing them with the back or a fork or spoon. Turn off the heat once the blackberries have morphed into a runny jam, then whisk in the arrowroot powder to thicken the mixture
  6. Let the mixture cool slightly, then take large spoonfuls of the blackberry jam and add it to the dough, carefully swirling it in but not mixing in well
  7. Using your hands, take a small scoop of the dough and gently form into a ball shape. The dough will be fairly wet. Place the ball on a parchment-lined baking sheet and gently flatten slightly
  8. Bake at 350 degrees for 30 minutes and let cool before serving


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