My search for the perfect paleo chocolate chip cookie has ended. Halleluya!
If you are looking for a delicious alternative to your high sugar and wheat filled cookies, look no further than this blog.
These cookies are slightly crispy on the outside and moist and soft on the inside. The perfect combo for a chocolate chip cookie 🙂
This recipe makes about 2 dozen cookies and is vegetarian, gluten free and dairy free (if you use dairy free chocolate chips).
Ingredients:
1/2 cup Butter
1/4 cup Coconut oil
3/4 cup Coconut sugar
2 large Eggs
1/2 tsp Baking soda
3 cups Almond flour
1/4 teaspoon Cinnamon
1/2 tsp Sea salt
2 tsp Vanilla extract
1 1/2 – 1 1/4 cups Chocolate chips (non-diary)
1/2 – 2/3 cup Walnuts (optional) or 1/2 – 1/4 Shredded coconut if you don’t like walnuts
Instructions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. If you don’t have parchment paper add some coconut oil on the baking sheet and you are all set! (that’s what I did)
In the bowl mix together the butter, coconut oil, and coconut sugar. Add the vanilla and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold the chocolate chips and walnuts (options) into the mix.
Form the dough into tablespoon round ball and place on the lined baking sheet.
Bake for 10-13 minutes, or until golden brown around edges. ( I usually find 13 minutes just perfect!)
Cool for a few minutes and dig in!
