Paleo Chocolate Chip Cookies
Hi, my name is Laura and I love cookies.
My go-to recipe for knock-out chocolate chip cookies is from Bon Appetit, and it is perfect. There’s brown butter, which gives the cookies a deep butterscotch taste, and a good dose of salt, which is a welcome contrast against all the sweetness.
These do not have any brown butter, but they are delicious in their own right. As far as grain-free, dairy-free, vegan baked goods go these are also a knock-out. The gluten, dairy, and egg-free trifecta is a hard thing to achieve when it comes to baked goods, so I consider these a sweet, sweet victory.
These are super simple and all you need is a bowl and spatula. A blend of almond and coconut flour stand in for flour, coconut oil is subbed for butter, and maple syrup adds sweetness and moisture. The one ESSENTIAL step here is to chill the dough before baking. Do not skip this step!! The rest time allows the dry ingredients to absorb the moisture from the wet ingredients, which makes for a cookie with a nice chewy texture that holds its shape when baked.
A crowd-pleasing cookie for all the health-obsessed, DF, GF masses. Basically I’m one step away from solving world peace.
Paleo and Vegan Chocolate chip cookies
makes 16 smaller or 12 large cookies
2 1/4 cups almond flour
2 tbsp coconut flour
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 cup of melted coconut oil
1/2 cup maple syrup
1 tbsp vanilla extract
1 100 gram dark chocolate bar (70%), chopped into chunks, or chocolate chips
flaky sea salt for sprinkling on top
In a medium bowl whisk together the almond flour, coconut flour, baking soda and salt. Combine the melted coconut oil, maple syrup and vanilla extract, then pour into the dry ingredients. Mix together with a spatula until dry ingredients are evenly moistened, then fold in the chopped chocolate, or chocolate chips if you prefer.
Cover the bowl with plastic wrap and chill the dough for at least 30 minutes (an hour or two is even better). Preheat the oven to 350 F. On a parchment-lined baking sheet, portion out the dough into 1 1/2 tablespoon balls for smaller cookies, or 2 tablespoon balls for larger cookies, flatten balls of dough slightly and arrange at least 1-inch apart on the baking sheet. Sprinkle each cookie with a little flaky salt. Bake for about 10-12 minutes until golden brown. You can cook a little longer if you like them more crisp. Cool on baking rack then enjoy!
*These cookies are quite soft when first baked. I like to keep them in the fridge for a firmer, chewier texture. They also freeze well for future cookie emergencies!