Perfect Paleo Chocolate Chip Cookies!
The PERFECT Paleo chocolate chip cookies!
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Since starting our Paleo journey I have been on a hunt for the PERFECT chocolate chip cookie recipe. I wanted a cookie that was soft and chewy and that still tastes good the next day! I also wanted a cookie that took very little time to prepare and a recipe that was not full of complicated instructions or hard to find ingredients. I heard rave reviews about Against All Grain’s Real Deal Chocolate Chip cookies and decided to try them. I checked out the recipe, but I didn’t have all the ingredients. I substituted some ingredients and let me tell you, these cookies are blow-your-mind good!! My husband and kids ask for them often! My husband’s co-workers have tried them and friends of mine have had them and not a single person disliked them! They are THAT good. Just trust me and try them for yourself! The best part is these cookies are gluten, soy, grain and dairy free!
Ingredients:
- ¼ cup ghee (you can use grass-fed butter if you tolerate it)
- ¼ cup coconut palm sugar (We like Navitas Naturals Organic Coconut Palm Sugar)
- 2 teaspoons vanilla extract
- 2 tablespoons raw local honey
- 1 large egg
- 1½ cups almond flour (We like Honeyville Blanched Almond Flour)
- 2 tablespoons coconut flour (We like Nutiva coconut flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips (We like Enjoy Life Semi-Sweet Chocolate Mini Chips)
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Instructions:
-Preheat oven to 375 degrees.
-Using a food processor (or high powered blender) mix ghee, coconut sugar, honey, vanilla and egg until smooth and combined.
-Add almond flour, baking soda, salt and coconut flour and mix just enough to combine ingredients. If you over mix baked goods tend to get hard once they are cooked.
-Scrape sides down and add in chocolate chips of your choice. Mix with a wooden or rubber spoon.
-Form 1 1/2 inch dough balls and place on a cookie sheet. We use a Pampered Chef stoneware, but you can also add a Silpat or parchment to your cookie sheet and it will be fine.
-Cookie do not spread much so you will need to form them as you would like for them to come out.
-Bake for 10-12 minutes until the edges are golden browned. The cookie will still be soft to the touch in the center. Remove and let sit and cool on a baking rack.
-Best enjoyed right away, but if you need to save any cookies place them in an air-tight container.
6 Comments
Janette
OMG, I didn’t need to look at this tonight! Now I want chocolate chip cookies!!! Time to go look in my 21 DSD cook book 😉
<3 Jennifer
You crack me up! I made these yesterday… before 21DSD started! 🙂
Cassie
Those look great! There is nothing like a warm, soft still melty chocolate chip cookie! And to know that it will be easy on my stomach is even better! Thank you for linking up with us to share your recipe 🙂
Jy
Hello,
Can you tell me how many cookies are made out of this recipe?
KJ
I just made a batch of 16 cookies following the recipe.
Cheryl
Do these cookies freeze well?