Baking has always been a favorite pastime of mine.
Have made big efforts to bake with more nourishing ingredients than traditional cookies, especially since trading in my sugar addiction for a healthier relationship with life last year (365 days today!).
These are a super yummy take on classic choc chip cookies, and are 100% paleo if you use either stevia or barley malt sweetened chocolate chips. They are easy to make and grain free, dairy free and gluten free, and sweetened with just a little honey or maple syrup.
Let us know how you like them!
INGREDIENTS:
2 tablespoons solid coconut oil
3 tablespoons honey, agave or maple syrup
1 large egg
1 teaspoon pure vanilla extract
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 375 degrees Fahrenheit.
Add the coconut oil and the honey (or agave/maple syrup) to a large bowl. If the oil is very hard, warm for a few seconds until soft but not melted. Stir briskly with a whisk until the honey and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in chocolate chips.
Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart.
Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
