I am continually on the lookout for the best paleo chocolate chip recipe…one that tastes as much like a regular chocolate chip cookie as possible. If you have one, please let me know…but in the mean time, I keep baking and sampling! (good thing I like to exercise!)
I found this Paleo Chocolate Chip Recipe on Pinterest (my main source of recipes lately). Although I would give these cookies a thumbs up, I still am not ready to declare them “The Best.”
I love having my sons help me bake! I know they are in it for when I finally say they can lick the bowl or the spoon. But I also hope that one day they might love to cook or bake too! They loved the cookie dough! And after they had their showers and put their pjs on, they got to sample the baked cookies! Yum!
Paleo Chocolate Chip Cookies recipe (copied from http://thebitesizedbaker.com/2013/01/23/paleo-chocolate-chip-cookies/)
(my personal notes are in red)
3 ¼ cup almond meal – I order mine through http://www.farmtotableorganic.com. They have an amazing organic food co-op going on!
1 teaspoon salt – I use finely ground sea salt.
1 teaspoon baking soda
2 eggs, room temperature
1 teaspoon gluten-free vanilla extract – I just used regular
½ cup honey
½ cup coconut oil, melted
1 ½ cups cacao nibs (pure chocolate chips and vegan chocolate chips work too) – I used the Enjoy Life chocolate chips.
- Preheat your oven to 375 degrees, Grab a cookie sheet and some parchment paper or aluminum foil. I’ve found it easier to use something like that rather than baking directly on the cookie sheet (plus I can get the next sheet in the oven quicker and I want my cookies NOW!)
- Combine 3 and 1/4 cups of almond flour with a teaspoon of salt and a teaspoon of baking soda.
- In a large bowl, combine 2 eggs, a teaspoon of vanilla extract, 1/2 cup of coconut oil and 1/2 cup of either honey.
- Combine wet and dry ingredients then add 1 and 1/2 cups chocolate chips. The darker the chips the more paleo friendly they are, but the dairy free ones from Trader Joes taste pretty good. Haha! (The dough will look pretty wet, I placed my dough in the fridge to firm up a bit before rolling them into balls, but you can just pop them into the oven as is)
- Spoon them onto your parchment and pop them in the oven. This recipe makes about 24 cookies, and i usually do 2 rounds of 12. Bake them for about 8-10 minutes (the tops will start to get golden brown). If they go longer than that the bottoms burn because of the sugar in the honey. No good at all.
- When I pull them out I let them cool long enough to get them off the parchment and put them in something sealed to go into the fridge. I like them better out of the fridge because there’s no flour and they tend to be a little sticky at room temp.
- Now it gets a little crazy… Done like this, sometimes they can seem a little under cooked. Just the nature of the recipe. I’ve experimented a little with adding 2 tablespoons of coconut flour and it really changes the texture. Makes them more “cakey” if you will.