I’ve finally found it. To die for, melt in your mouth, crispity crunchity on the ouside, soft on the inside paleo chocolate chip cookies. The chocolate chips were still melty even 30 minutes post-oven, and stay melty at room temperature. I ate 3 small cookies with a glass of almond milk, and I think now I can breathe again after being told I should stay away from all sugar for a while. Should I have eaten these while my gut is trying to heal? Probably not since I’m not supposed to have sugar (remember my scary facial issues from a couple posts ago?)… But they are a great alternative to what I could be eating, and knowing me, I’d cave and shove a sweet in my face at some point (like last Saturday.)
Last night my fiancé ate a bunch of regular just-baked chocolate chip cookies in front of me, and I guess I’ve been craving them ever since!
I used the recipe from Bakerita.com but I tweaked it. I didn’t have coconut sugar so I used organic turbinado sugar instead.
Tip 1: I didn’t preheat the oven to 350 until 20 minutes after I had finished making the cookies, since you have to chill them in the fridge for an hour (I always cheat and stick them in the freezer for ~15 minutes).
Tip 2: Definitely chop up bars of dark chocolate instead of using the chips- that’s how it stays so melty. Socially conscious note: For the bars, I suggest Made in the USA in Seattle fair trade organic chocolate from Theo. We went on a tour of the factory and got free samples, yes! Only $4/bar.
Note: The first time I made these I used turbinado sugar, and the cookies were sweeter and crunchier on the outside than the second time I made these using coconut sugar. I prefer the turbinado sugar, but it looks like I can’t eat that right now.
- ½ cup organic coconut oil, room temperature
- ¾ cup organic turbinado sugar (or coconut sugar or packed brown sugar)
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups (9 oz.) almond flour or almond meal
- 1 cup (6 oz.) chopped Theo dark chocolate bar
- optional chopped walnuts
- Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
- Preheat oven. After refrigerating, use a cookie scoop to form cookies and press down slightly. I leave them mounded about an inch thick. Bake for 8-10 minutes or just beginning to turn golden brown around the edges. Make sure not to overbake. Note: When mounded, the cookies won’t flatten out like normal cookies, but that’s what makes it so moist on the inside. Let cool on pan for a minute, then transfer to a cooling rack.