Paleo Chocolate Chip Cookies
I am a big fan of anything that justifies eating five cookies at 7 in the morning before working out… Which is why “paleo” and “cookies” are really a match made in CrossFit Heaven.
I tend to be THAT girl who brings in baked goods to a work-out class and tortures everyone with the overwhelming aroma of freshly baked cookies. But everyone was singing a different tune when I brought these babies in! Gluten-free, refined-sugar, paleo, or not… These cookies are sure to make any chocolate chip cookie lover obsessed.
One of my trainers, Clark is a big fire-fighter with an aptitude for baking and he actually CREATED this recipe. When he first gave me a cookie I was in such disbelief that these weren’t made of gluten nor refined sugars because they were so delicious, soft, puffy, and buttery.
But there is no butter! Or flour! Or refined sugars! And I could eat 12 of them and simply wave it off as I am eating a handful of almonds! Kind of.
I immediately requested that Clark send me the recipe so I could recreate these goodies. For this post I just copied and pasted his recipe verbatim because you can just see his excitement growing as he goes through the recipe… I think it goes without any additional commentary that you should just try them and make yourself and others happy.
I promise my next dessert will include gluten and refined sugars… But if I didn’t mention they were paleo in the title would you have been able to guess it?
Paleo Chocolate Chip Cookies
Yield: 24 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
- 3 ¼ cup almond meal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs, room temperature
- 1 teaspoon gluten-free vanilla extract (or regular if you don’t give a damn)
- ½ cup honey (maple syrup or agave nectar works too)
- ½ cup coconut oil, melted
- 1 ½ cups cacao nibs (pure chocolate chips and vegan chocolate chips work too)
- Preheat your oven to 375 degrees, Grab a cookie sheet and some parchment paper or aluminum foil. I've found it easier to use something like that rather than baking directly on the cookie sheet (plus I can get the next sheet in the oven quicker and I want my cookies NOW!)
- Combine 3 and 1/4 cups of almond flour (Trader Joes almond meal is by far the best, and it's cheaper than Red Mill or whatever) with a teaspoon of salt and a teaspoon of baking soda.
- In a large bowl, combine 2 eggs, a teaspoon of vanilla extract, 1/2 cup of coconut oil and 1/2 cup of either honey, pure maple syrup, or agave nectar (I like honey).
- Combine wet and dry ingredients then add 1 and 1/2 cups chocolate chips. The darker the chips the more paleo friendly they are, but the dairy free ones from Trader Joes taste pretty good. Haha! (The dough will look pretty wet, I placed my dough in the fridge to firm up a bit before rolling them into balls, but you can just pop them into the oven as is)
- Spoon them onto your parchment and pop them in the oven. This recipe makes about 24 cookies, and i usually do 2 rounds of 12. Bake 'em for about 8-10 minutes (the tops will start to get golden brown). If they go longer than that the bottoms burn because of the sugar in the honey. No good at all.
- When I pull them out I let them cool long enough to get them off the parchment and put them in something sealed to go into the fridge. I like them better out of the fridge because there's no flour and they tend to be a little sticky at room temp.
- Now it gets a little crazy... Done like this, sometimes they can seem a little under cooked. Just the nature of the recipe. I've experimented a little with adding 2 tablespoons of coconut flour and it really changes the texture. Makes them more "cakey" if you will.