Are Paleo Chocolate Chip Cookies really worth it? Let’s discuss. If you’re like me, and you’re Paleo-curious (it is gluten free, after all), maybe you’re not convinced yet that it’s worth … more
And not for nothing, but I just really love these cookies. Not too sweet, they’re also thick, soft and chewy, and completely satisfying. Just two cookies and I’m a happy woman. In fact, they’re one of the very, very few things that I will bake mostly for myself (only other food in that category: granola). Imagine that! Not necessarily for the children, not for my husband and not for the neighbors. For myself. Because I love them, and because you gotta take care of #1. I’m a mother, not a martyr. You know?
1 3/4 cups (196 g) blanched finely ground almond flour (I like Honeyville brand or nuts.com brand)
3 tablespoons (24 g) coconut flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup (120 g) granulated coconut palm sugar
1/4 cup (56 g) virgin coconut oil, melted and cooled
2 eggs (120 g, out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
6 ounces dark chocolate chips, tossed in 1/4 teaspoon coconut flour
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the almond flour, coconut flour, salt and baking soda, and whisk to combine well. Add the palm sugar, and whisk again to combine, working out any lumps in the sugar. Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips tossed in coconut flour to the cookie dough, and mix to combine. The dough will be quite soft.
Shape the cookie dough into a cylinder about 1 1/2 inches in diameter, pressing the dough together as tightly as possible. Wrap tightly in a large piece of unbleached parchment paper, cinching the ends. Place the dough in the freezer to chill until mostly firm to the touch (about 10 minutes). Remove the cookie dough from the freezer, unwrap and slice cleanly with a very sharp knife into about 16 disks, each 1/2 inch thick. Place the disks about 1 inch apart on the prepared baking sheet, and place in the center of the preheated oven.
Bake until lightly golden brown all over and set all the way to the center (12 to 14 minutes). Remove from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely.
P.S. If you haven’t yet, don’t forget to preorder Gluten Free on a Shoestring Bakes Bread! You may have noticed on amazon that the publication date has been delayed by a week (so sorry! I have zero control) but it should still ship by the start of Thanksgiving week at the latest.