Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Printable Recipe

I was craving something sweet without it being unhealthy for me so I was google-ing my hands off trying to find a good cookie recipe. There are a ton of paleo cookies out there, but the pictures don't even look appetizing, so I click some more only to find crumbly looking pieces of "food" until I found one at Elana's Pantry. I do admit, hers still didn't look like a typical cookie, but when you remove wheat flour and add almond flour, it tends to be a different look and texture altogether.

I made two batches and found that if you pulse your almond meal (Because I buy Bob's Red Mill "meal/flour"), it becomes more fine in texture and it's less crumbly. If you don't have anywhere local to buy fine almond flour, just pulse it in the food processor or blender and you'll be set to have a good 'wanna-be' cookie.

My second batch, by far, was the best paleo cookie I've ever attempted and although I tweaked Elana's recipe to what I have on hand, it was paleo and pretty good and I didn't feel like a fatty for eating 5 at a time.

These have a tendency of melting in your mouth, so enjoy with a cup of coffee and a loved one and dive into a healthier version of chocolate chip cookies!

Ingredients:

Serves 10-15 teaspoonful cookies

2cups almond flour, finely ground if you have almond meal

1/4tsp sea salt

1/2tsp baking soda

1/4cup coconut oil, do not melt it. Keep it in its hardened stage.

1Tbsp honey or pure maple syrup

1tsp vanilla extract

1 handful of chocolate chip mini's or dark chocolate chips

Directions:

Preheat oven to 350 degrees.

If you have almond meal, pulse it to make the texture more fine and then add everything else into the food processor combine thoroughly; adding the chocolate chips by hand. On a parchment-lined cookie sheet, add 1teaspoon-full sized cookie balls and lightly press down. Bake at 350 for 6-8 minutes and cool on the cookie sheet at least 10 minutes before transferring to a cooling rack or else the cookies will fall apart and crumble. These won't last too long, but if they do, store in an airtight container up to 3 days.

If you want to bake these another day, make your individual portions and place on a parchment-paper lined cookie sheet (covered with tin foil or plastic wrap) and refrigerate up to 2 days or freeze, uncovered for 1 hour then transfer to an airtight freezer bag. When ready to bake, remove from refrigerator for 15 minutes then bake as suggested above. When ready to bake, remove from freezer and wait 1 hour to thaw and bake as suggested above.

These are so great because you can freely share these with your friends and family and not have one ounce of guilt!

Serve and enjoy!