I found this recipe about two and a half weeks ago and have seriously made these cookies about four times! If you are looking for a bomb a$$ paleo chocolate chip cookie recipe, this is it. These are delicious…and I am not the only one who likes them. Both the husband and the son thoroughly
enjoyed devoured every last one! In fact, my little cutie patootie helped me make them. His favorite thing the last few months has been cracking eggs, which he does a mighty fine job of :).
A few side notes, the creator of this recipe has lots of dialogue in regards to the various almond flours. Personally, I used Trader Joe’s “Almond Meal” because it’s so affordable. The particles are a little bit larger than with other “flours”, but honestly, it usually does the trick just fine with most all of my cooking. I have tried to blend it/use the food processor to make it finer, but doesn’t seem to matter much. Also, Trader Joe’s is a great source for the other ingredients: non-dairy chocolate (or chips), coconut flour, coconut sugar all at great prices. Anyhow, onto this delicious recipe.
Paleo Chocolate Chip Cookies (photos, recipe to follow)
Paleo Chocolate Chip Cookie Recipe
Prep Time: 15 minutes | Cook Time: 15 minutes
- 1 cup of almond flour
- 1/4 cup of coconut flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 6 tablespoons of coconut oil (or unsalted butter). You want it to be soft, not melted, not hard–but at room temperature. If need be, feel free to pop in the fridge to firm it up a bit (since it is summer time!)
- 3/4 cups of coconut sugar
- 2 teaspoons of vanilla extract
- 6 tablespoons of natural almond butter at room temp
- 2 teaspoons of vanilla extract
- 1 large egg, room temperature
- 1 cup of chocolate chips
- Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper
- In a medium/small mixing bowl, mix together the dry ingredients: almond flour, coconut flour, baking soda, salt. Set aside.
- In a separate mixing bowl, with a hand mixer, whip together the coconut oil (or butter) and coconut sugar for about a minute or until well mixed. Feel free to use your hands to blend if you see any large coconut lumps.
- Mix in the vanilla extract, almond butter, egg.
- Slowly pour all of the dry mix into the wet mix until well blended.
- With a spatula or wooden spoon, stir in chocolate chips. This is where I used my hands to thoroughly mix it all together.
- The mixture does not have the same consistency as regular chocolate chip cookies but is a bit more squishy and grainy. The creator of this recipe recommends popping in the fridge if the coconut oil is a little runny. I have not had to do this.
- Roll into little tablespoon sized balls then flatten with three fingers or a spatula.
- The chocolate chips will naturally fall out of the mix because of the oil. Grab some free roaming chips from the bottom of the mixing bowl and poke them into the newly flattened cookies.
- Here in the mountains, I cook for about 9 minutes and they’re perfect. Start looking at them at 9 minutes, but depending on your oven and preference, you may cook them up to about 14 minutes. You’ll know they’re done when they have a slight brown around the edge. Move to cooling rack to cool completely. Pop in the next batch.
- Eat and ENJOY!
In the cookies of life, friends are chocolate chips!