Paleo Chocolate Chip Cookies

Guys… I’m so glad I finally got this recipe down and photographed because I have been eating so many cookies. You don’t even want to know how many cookies. I think half my calories for two days in a row…were cookies. That’s a lot. Of. Cookies.

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Aside from that, the testing for this recipe wasn’t much fun at all. What I wanted was something that actually looked, felt and tasted like a regular chocolate chip cookie, and I had trouble getting there.

Well, more accurate is that I failed in getting there.

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These cookies aren’t the exact perfect imitation I had hoped for, but they still happened to turn out very well. There are lots of explanations I can give for the differences; coconut flour always has a very subtle coconut flavor. Coconut oil and butter really are not the same thing. Coconut sugar gives baked goods a smoky, caramel flavor that regular sugar just doesn’t.

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Regardless, they turned out well; not perfect, of course, but they were the closest I could get to what I wanted: crispy on the outside, soft on the inside and subtly sweet. They’re not regular chocolate chip cookies, but I’d say they’re pretty damn close.

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Ingredients

  • ½ cup coconut oil, melted
  • 1 cup coconut sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¾ cup coconut flour*
  • 2.5 ounces paleo chocolate (I used Eating Evolved)

Instructions

Preheat the oven to 375º F.

In a large bowl, whisk together the coconut oil and the coconut sugar. Add the egg, and whisk again until combined. Then add the vanilla, baking soda and salt.

Fold in the coconut flour gently, then add in the chocolate; I chopped one bar of Eating Evolved up into small chocolate chunks.

Place 2” balls of dough on the cookie sheet at least 1” apart and press them down until they’re flat–they won’t flatten out in the oven on their own.

Bake for 7-9 minutes, or until the cookies are brown on the edges but still soft on the inside.

*Note: this measurement depends on the consistency of your coconut flour. Using Bob’s Red Mill brand, I needed 3/4 cup, but used 2 extra tablespoons using King Arthur.

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