Okay. So I get it. There is no such thing as a Paleo cookie because, by definition, a cookie is not Paleo. Yes, I am aware. But when you’re eating 100% grain free, sometimes you need a freaking cookie. Enter the paleo chocolate chip cookie. Heaven sent an angel to us all named Danielle. If you don’t read her blog, you freaking should. You might also learn something. Plus, her recipes are insane and I’m like one degree away from knowing her IRL, so I’ve got that going for me.
Even my non-Paleo boyfriend eats these. They are legit. And no, they don’t taste like nuts and aren’t hard as rocks. They are deeeeeeelightful.
You can make these tonight. And you should. They’re like sort of healthy which makes them a vegetable.
PALEO CHOCOLATE CHIP COOKIES from here
¼ cup palm shortening or grassfed butter (I used the butter – Kerrygold)
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
1/2 cup enjoy life chocolate chips
- Preheat oven to 350 degrees F.
- In a food processor, cream the butter, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
- Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
- Stir in the chocolate chips by hand.
- Place tablespoon sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
- Bake for 9-12 minutes, until slightly golden around the edges.