Chewy Paleo Chocolate Chip Cookies

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.
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Enjoy slightly warm or sore in an airtight container.

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