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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Chewy Chocolate Chip Paleo Cookies

Chewy Chocolate Chip Paleo Cookies

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When it comes to cookies, I would consider myself a connoisseur, and let me tell y’all, these chocolate chip cookies are UNREAL good—so good that a friend of mine and her boyfriend literally fought over who got the last one. I also may or may not have shamelessly eaten an entire half dozen when I first developed them. Everything in moderation, right?  

Very rarely do I have success on the first try when I develop any baked good, but these cookies were an exception. At the time, I was fiending late night for something sweet (probably why I ate 6 cookies) but didn’t want to run out to the store, so I used what I had in the pantry—and voila, these beauties were born. Not only are these cookies dangerously good AND Paleo, but they are also insanely easy to make.  

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I owe the success of this recipe in large part to my dad, who is quite literally the biggest chocolate chip cookie snob I know. I can just hear him now, explaining the elements of a cookie to my disinterested 14-year-old self: “The perfect cookie is chewy, but not underdone. It is dulcified with just the right amount of chocolate and it is light and airy with just enough salt to enhance the flavors.” You would think he was a chef, but he’s not. He just really knows his sh*t when it comes to cookies, making it all the more satisfying when he gave me his stamp of approval for this recipe.  

Is your mouth watering yet? I’ll quit rambling and get to the real reason you are all here in the first place—the recipe!


Chewy Chocolate Chip Paleo Cookies

Serving: 20 cookies

Prep Time: 12 minutes

Refrigeration/Cooling Time: 25 minutes

Cooking Time: 10 minutes

Total Time: 52 minutes

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Ingredients:

Dry Ingredients:

  • 2 1/4 cups almond flour

  • 2/3 cups coconut flour

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp fine sea salt

Wet Ingredients:

  • 5 tablespoons coconut oil, melted

  • 5 tablespoons ghee, melted

  • 1 1/4 cup coconut sugar

  • 1 large egg (whole) + 1 large egg yolk

  • 1 tablespoon pure vanilla extract

Additional:

Directions:

  1. Preheat oven to 350℉

  2. In a large mixing bowl, combine all of the dry ingredients and whisk to combine.

  3. In a medium sized mixing bowl, add all of the wet ingredients and whisk to combine.

  4. Then, combine the wet ingredients into the large bowl with the dry ingredients. With a handheld or stand mixer, beat the ingredients together on medium speed, until the batter forms into a ball of dough. Fold in the chocolate chips.

  5. Cover the bowl and refrigerate the dough for a minimum of 15 minutes. (Thaw dough out at room temperature for one hour if it has been refrigerated any longer than an hour. Thawing helps the cookies spread out when they bake in the oven. Dough will hold in refrigerator for 3-5 days.)

  6. Line a baking sheet with parchment paper. Roll 2 tablespoons of dough, forming balls, then evenly place them on your prepared baking sheet.

  7. Bake for 8-10 minutes. (Remove when they look slightly undercooked in the middle but golden brown on the outer edges. The cookie will continue to cook on the sheet while they cool.)

  8. Cool for 10 minutes, and serve with your favorite dairy free ice cream!

Enjoy XX!

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