Hiiiiii friends! Happy National Gluten-Free Day (yes, that's apparently a thing). I've been hoarding this recipe for paleo chocolate chip cookies for quite a while and making it over and over and over and over again. I keep thinking, were those cookies really as good as I remember? Um, yes. Yes they were. No, but could they possibly be paleo and divine? The answer to this is also yes. See, I believe with obnoxious optimism that healthy foods should taste just as good as the non-healthy ones, otherwise why bother to make them? You, too, will become that obnoxious Pollyanna in your food world once you make this recipe. 10-10 I would rather eat these paleo chocolate chip cookies than the more traditional variety and I'm not just saying that. This recipe began as the one found on Texanerin Baking - all hail that genius over there, thanks. I've increased the recipe, added some bits and bobs, and included three ideas for jazzing the cookies up a bit. A clever mixture of almond and coconut flours make these cookies chewy along with a generous dose of palm sugar, chopped high-quality chocolate (or chocolate chips), coconut oil, and few select other ingredients.
Yes, that's popcorn in that cookie. Close your mouth, Michael, we are not a codfish. What happened here was a fortuitous clash of snack-time (stove-popped popcorn) and rolling cookie balls. I looked from the popcorn to the slabs of chocolate just nesting in the caramel-y dough and thought, "yes." The result is basically moose munch in a cookie form without the terror of hard popcorn kernals hiding in the chocolate which haunts me year round but especially at Christmas because I value my teeth, thanks. I also took the liberty of sprinkling a few with sesame seeds (extra crunch! pretty sprinkles!) and rolling others in unsweetened coconut flakes. Whatever your jam is, roll the cookie dough in it and I'm a believer that it'll taste great. Salty nuts? Poppy-seeds? Why not? If you're not in the mood for a million and five cookies, feel free to make half the recipe. However, I think you'll be more than happy if you make the full batch. Just be sure to hide them - nobody can tell they're not everyman's chocolate chip cookie and that means they're fair game.
Chewy Paleo Chocolate Chip Cookies (three ways)
makes roughly two dozen large cookies
2 cups blanched almond flour
1/2 cup coconut flour
2 teaspoons baking soda
1 teaspoon sea salt
3/4 cups (12 Tablespoons) coconut oil, room temperature
1 1/2 cups coconut palm sugar
3/4 cups (12 Tablespoons) natural almond butter (no sugar or oil added)
1 Tablespoon vanilla extract
2 large eggs, room temperature
2 cups high quality chocolate, chopped or dark chocolate chips
extra toppings: sesame seeds, fleur de sel, crushed popped corn, shredded coconut, etc.
- In a small bowl, whisk together dry ingredients. In a large bowl cream coconut oil and palm sugar. Add almond butter and quickly blend, then eggs and vanilla.
- Add dry ingredients to wet ingredients and mix well. Add in chopped chocolate. Chill dough in the refrigerator at least 1 hour but up to a week (huzzah).
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Roll golf-ball sized balls of cookie dough. Roll in desired toppings or keep plain, then flatten gently with palm.
- Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool for at least 15 minutes on tray before scooping onto a cooling rack or plate.
- Enjoy slightly warm or sore in an airtight container.