There aren’t too many things better than the smell of chocolate chip cookies baking in the oven. It’s such a comforting smell. The aroma brings back the good ole days spent hanging around the kitchen sneaking cookie dough from the mixer when my mom wasn’t paying attention. Don’t act like you’ve never done it! I have been craving chocolate chip cookies for the past couple of days. With Jeremy eating the Paleo diet, I couldn’t have regular chocolate chip cookies in the house tempting him. So to be fair, I made Paleo ones!
These are by far the best dairy free, gluten free, flour free, low sugar, paleo, and healthy cookies I have ever had. I won’t be making chocolate chip cookies any other way from now on unless it’s for a special event.
Sometimes eating 3 or 4 rich chocolate chips cookies can leave me feeling a tad guilty and groggy the rest of the day. I’m only human! Especially before bed! That’s when my biggest sweet tooth starts a war. I downed about three of these last night and two this morning! They are guiltless. There is no dairy, grains, or processed sugar to make you feel bloated and full.
I’m not sure why I brought out the coconut flour, but you don’t need it! I didn’t notice it until I was uploading these photos! Maybe it jumped out of the baking cabinet to photo bomb. If you haven’t noticed already, (which you probably have) I do the oddest things like: adding punctuation where they don’t belong, writing the wrong year, and making up my own words.
But you are here for the recipes right?
(Makes 40-45 Cookies)
-2 & 2/3 Cups Almond Flour (Not Packed Down)
-1 Tsp Baking Soda
-2 Tsp Pure Vanilla
-1/2 Cup Pure Maple Syrup.(If you are trying to watch your calories you can use a light syrup)
-3 Packets Stevia -OPTIONAL (is Stevia Paleo? yes. no. maybe?)
-2 Large Eggs
-1 & 1/2 Cups Enjoy Life Chocolate Chunks or Chips.
-1/2 Cup Coconut Oil, Melted
The original recipe calls for salt, but I omitted it. It’s also optional!
1. Mix the almond flour and baking soda together.
2. In a separate bowl, mix together eggs, vanilla, and syrup.
3. Mix together the wet ingredients into the dry ingredients bowl.
Now would be the perfect time to preheat that oven to 375 degrees!
4. Mix the chocolate chunks into the batter. You can get creative and add whatever ingredients you’d like. Some awesome paleo ingredients would be: unsweetened dried fruit, walnuts, pecans, coconut, cranberries, mint leaves, or cherries!
5. Melt the coconut oil and mix it into the batter. The original recipe said it was okay to add extra almond flour if your batter ends up being too runny but my batter stayed firm. I guess it all depends on the quality of your coconut oil.
6. Here is where I made a boo boo. But it was an easy boo boo to put a band-aid over. Grease the baking sheet! I know it seems like an unusual thing to do when making cookies. I figured the coconut oil would prevent the bottoms from sticking, but I was wrong. I just had to use a little more arm strength to scoop them up with the spatula.
7. Drop the cookies onto the sheet. (about 1 & 1/2 tablespoon) The dough is trickier to work with because it has no flour. Don’t be afraid to get those fingers sticky! Place them on the GREASED baking sheet and press down into a cookie form with your fingers.
8. Bake about 10-11 minutes. Let them cool for about two minutes.
9. Remove from the baking sheet and add to a cooling rack or a separate plate.
I stored these on a plate in a zip lock bag. I am an odd ball and like my chocolate chip cookies frozen, so I keep them in the freezer. You could keep these out on the counter if you’d like. Keeping them in a tight closed container or bag will keep them fresh longer.