Tuesday, August 27, 2013

[Almost] Paleo Chocolate Chip Cookies

So one of the biggest issues we've encountered in our house with trying to convert to a Paleo-friendly kitchen relates to dessert.  James is not a huge advocate of coconut, which as any avid Paleo baker knows is a foundation ingredient in most recipes.  It's just hard to get around.  After some trial and error (and accepting that yes, I can use butter once in a while), we came up with a pretty solid chocolate chip cookie recipe that kills that dessert craving.  Before you ask, yes, you can substitute the butter for coconut oil or palm shortening, however let's face it - butter just tastes good.

[Almost] Paleo Chocolate Chip Cookies

2 cups almond meal
1/4 cup hazelnut meal
1/2 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons salted butter, melted
2 tablespoons almond butter, melted
1/2 cup maple syrup
1 large egg
2 teaspoons pure vanilla extract
1/2 cup mini 100% cacao chips (I used Enjoy Life brand)

- Preheat oven to 350 degrees
- Line cookie sheets with parchment paper
- Combine your almond meal, hazelnut meal, baking soda and sea salt in a large mixing bowl
- In a separate bowl whisk together your egg, butter, almond butter, maple syrup and vanilla
- Slowly pour your wet mixture into your dry ingredients, folding with a rubber spatula to fully incorporate
- Fold in your chocolate chips
- Portion dough using a small scoop or tablespoon and arrange on your cookie sheets, approximately 3/4 inch apart
- Press each cooking flat with your fingers; if you find the dough sticking to your fingers, lightly moisten them between each cookie
- Bake for 10 minutes or until the edges begin to take on a golden brown color
- Allow to fully cool before removing them from the parchment paper
- Store in an airtight container in the refrigerator for up to one week

No comments:

Post a Comment