Just last week I posted a recipe for Paleo Mocha Chocolate Chip Cookies. A salad or a healthy fish recipe would seem to be in order after that. Posting two dessert/treat recipes in a row seems overly indulgent. But I have been having a lot of fun experimenting with almond flour and this Paleo Chocolate Chip Cookies recipe is the result. I can’t wait to share it because it turned out really well.
Almond flour has a high fat content. Using it in recipes generally results in moist confections. This can be a good thing when making cakes but when it comes to cookies I prefer something a little more firm and possibly crunchy. To make this happen in a chocolate chip cookie recipe I decided to add some coconut flour. Coconut flour is the opposite of almond flour in the sense that it is very dry. A little bit goes a long way. I have been playing around with combining these two flours to get the optimal mix for a cookie. The result is a tender chocolate chip cookie that has a little bit of crunch around the edges. It’s paleo because it is grain-free, gluten-free, dairy-free and legume-free (I have actually seen cookie recipes that use bean flour!) These paleo chocolate chip cookies are even vegan.
This cookie is also non-political and loves puppies and little children. Basically, this is the perfect chocolate chip cookie.
Here’s Nathaniel posing for me. This child really should be paid to be my model. He is always being asked to pose and does a great job. Someday he may command a hefty fee but for now I get away with giving him cookies for his hard work as my model.
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla extract (I use double strength)
- 1/2 cup ghee or coconut oil (or butter), melted
- 1/2 cup coconut nectar (maple syrup works well too)
- 3/4 cup dark chocolate chips**
- Preheat oven to 350 degrees F.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a small bowl.
- Mix wet ingredients into dry ingredients.
- Use a small cookie dough scoop* or form into 1/2 inch balls and place on a parchment paper lined cookie sheet. (I used a Silpat.)
- Press dough down onto pan to form round disks. (The dough does not automatically melt and spread out as with regular flour.)
- Bake 10 minutes. (a little longer if you like a crunchier cookie)
- Remove to a wire rack to cool.
Makes 30-36 cookies
The cookies were surprisingly similar to other chocolate chip cookies I have had. It’s hard to believe this recipe uses no grains. The cookies are soft and moist. Once they are completely cooled they develop a little more crunch but still remain moist.
* I had never used a cookie dough scoop until just recently but the dough is very sticky and the scoop makes the process much easier.
** I used 70% cacao mini chocolate chunks from Whole Foods. If you are concerned about ensuring your chocolate chips are free of certain allergens, you might consider buying Enjoy Life Semi-Sweet Mini Chips. They are gluten, dairy and soy free and sweetened with evaporated cane juice. (I make a small commission on sales through that link but it doesn’t increase the price for you. I have also seen Enjoy Life chips for sale at Whole Foods)
If you give these cookies a try, leave me a comment. I would love to hear what you think. And if you use substitutions it would be great to find out about your results.
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