Paleo Chocolate Chip Cookies

I don’t recommend eating cookies every day or every week, but when I am going to a get-together and there are going to be sweets to tempt me, I will make and take these Paleo Chocolate Chip Cookies. Just one helps me avoid the temptation of other sweets that are in front of me.

You might also like my Paleo Chocolate Chocolate Chip Cookies.

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Ingredients for Paleo Chocolate Chip Cookies

2 cups almond meal/flour (We have used Bob’s Red Mill Almond Meal Flour, Kirkland, and Simple Truth Organic)

½ cup coconut flour (We use Nutiva Organic Coconut Flour.)

2 teaspoon baking soda 

½ teaspoon salt (add another 1/8 teaspoon if using unsalted almond butter)

½ cup salted almond butter, refrigerated (We use JOHNVINCE FOODS or Simple Truth from Kroger, both are super creamy. The creamier the better.) 

1 ½ cup coconut sugar (We use Nutiva Organic Coconut Sugar.)

2 teaspoons pure vanilla extract 

2 large eggs, refrigerated

½ cup coconut oil, melted (We microwave this on defrost so it melts, but doesn’t get hot.)

1 ½ cup dark chocolate mini morsels, 1 cup dark chocolate morsels (without refined sugar) or a dark chocolate bar (chopped) 

Instructions for Paleo Chocolate Chip Cookies

Preheat oven to 350° F. In a medium mixing bowl, combine almond flour, coconut flour, baking soda, and salt.

Add almond butter, coconut sugar, vanilla, and eggs; stir together. Pour melted coconut oil into the dough mixture and mix until well combined. Fold in chocolate chips.

Roll the dough into 1 ½ inch balls, place two inches apart on a cookie sheet, and flatten with a spatula to about an inch thick (replace any chocolate chips that fall off).  

Bake at 350° F for 8-10 minutes or until golden. Enjoy!

Paleo Chocolate Chip Cookies

2016-03-26 15:48:32

I don't recommend eating cookies every day or every week, but when I am going to a get-together and there are going to be sweets to tempt me, I will make and take these Paleo Chocolate Chip Cookies. Just one helps me avoid the temptation of other sweets that are in front of me.

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Ingredients

1. 2 cups almond meal/flour (We have used Bob Red Mill, Kirkland, and Simple Truth Organic)
2. 1/2 cup coconut flour
3. 2 teaspoon baking soda
4. 1/2 teaspoon sea salt (add another 1/8 teaspoon if using unsalted almond butter)
5. 1/2 cup salted almond butter, refrigerated (We use JOHNVINCE FOODS from Kroger, both are super creamy. The creamier the better.)
6. 1 1/2 cup coconut sugar
7. 2 teaspoons pure vanilla extract
8. 2 large eggs, refrigerated
9. 1/2 cup coconut oil, melted (We microwave this on defrost so it melts, but doesn't get hot.)
10. 1 1/2 cup gluten free, dairy free chocolate chips

Instructions

1. Preheat oven to 350° F. In a medium mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
2. Add almond butter, coconut sugar, vanilla, and eggs; stir together. Pour melted coconut oil into the dough mixture and mix until well combined. Fold in chocolate chips.
3. Roll the dough into 1 1/2 inch balls, place two inches apart on a cookie sheet, and flatten with a spatula to about an inch thick (replace any chocolate chips that fall off).
4. Bake at 350° F for 8-10 minutes or until golden. Enjoy!

By Nelle Weaver-Farmgirl Paleo

Farmgirl Paleo https://www.farmgirlpaleo.com/