When you have a big ol’ sweet tooth like I do, giving up tasty treats loaded with sugar and carbs was really difficult. I had to find a substitute for my ice cream and chocolate habit. If the cavemen (which the paleo diet is based upon) knew about ice cream and chocolate chip cookies, I bet they would have eaten them!
I was lucky enough to find a recipe for tasty, healthy chocolate chip cookies that are diary free, gluten free, and soy free. I know you are thinking these are probably the worst cookies ever, but they actually are pretty dang tasty! Although they aren’t going to be oh-so-gooey-soft in the middle (you know the cookies I’m talking about), they still fill the chocolate/sweet void in my life!
The original recipe technically qualifies the cookies as vegan cookies, but they also meet all paleo requirements as well.
– 2 cups almond meal/flour (some other recipes call for coconut flour, but I’m only brave enough to try almond flour.)
– 1/4 coconut oil, softened (non-vegans or non-paleo eaters can use butter–I’ve tried both, and they both taste good.)
– 3 tablespoons pure maple syrup (I was able to find organic, pure maple syrup without any preservatives or additives in it at Kroger. You could also try to find local honey, as most of those will not have preservatives either.)
– 1/4 tablespoon sea salt
– 1/2 teaspoon baking soda
– 2 teaspoons vanilla extract (Once again, you can find pure vanilla extract without any preservatives at …. you know where! Kroger!)
– 1/2 cup dark chocolate chips (Enjoy Life chocolate chips are available in the organic section of most grocery stores. These chocolate chips are dairy, soy, and gluton free. This store directory also can help you find stores near buy that sell these chocolate chips in your state. Also, you can probably get by with 1/4 cup instead of a 1/2.)
-Preheat oven to 350F.
-In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well. (You need to use a spoon to do this and not an electric mixer; I found hand mixing works best.)
– Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. (Do not use an ice cream scoop as the original recipe’s pictures indicate–this will cause your batter to crumble. Use either a normal spoon or wash your hands and get dirty in the healthy batter!)
– Bake at 350F for 8-9 minutes, until the edges are golden brown. (Make sure you watch the cookies. I don’t know if I have a super oven, but my cookies usually only take about 6 minutes to get brown.)
-Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. (It does take a few minutes for the cookies to “mesh” once they are out of the oven, so just try to be patient!)