Last weekend, one of my dearest friends (non-paleo, non-crossfitting) texted me asking for a paleo cookie recipe. What?! I was super excited. She said that she was baking for her mother-in-law, who eats mostly paleo for health reasons … yes!
I sent her the following email:
Here is my all-time fave paleo chocolate chip cookie recipe (from Elana’s Gluten-Free Almond Flour Cookbook):
2 1/2 c blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 c grapeseed/olive oil
1/2 cup agave nectar
1 tbsp vanilla extract
1/2 c dark chocolate chips
Preheat oven to 350. Line baking sheets with parchment paper (essential).
Combine almond flour, salt, baking soda.
Whisk together in separate bowl oil, sugar, vanilla.
Stir wet into dry until thoroughly combined. Fold in chocolate.
Refrigerate 20 minutes (essential)
Spoon onto sheets, in hepaing tablespoons, flatten with palm
Bake 7 to 10 minutes until lightly golden
Couple of notes–cuz you know I modify everything:
– I much prefer hazelnut meal to almond meal, it’s sweeter and finer. Central Market has it in bulk. I’ve made these with all hazelnut meal or half and half OR (not paleo) half oatmeal flakes, half hazelnut.
– I hate agave nectar–it’s terrible for you and tastes weird. I use palm sugar, available at HEB. I use the same amount, and even it’s dry and agave is wet, it doesn’t seem to matter. (not that sugar is paleo … honey technically would be, but palm sugar is lower on the glycemic index so I prefer it. I’ve never made these with honey and can’t vouch for the flavor)
– Grapeseed oil most approximates the flavor of butter. I prefer to melt grass-fed butter and use it instead of oil. But they taste delish either way.
– Baking soda is not technically paleo, arrowroot powder is and does the same thing.
I have made these for a lot of non-paleos and everyone LOVES them. They should be a hit. MAKE SURE YOU REFRIGERATE! The dough will seem crumbly, it’s ok.
So there you go, paleos. The best chocolate chip cookies ever that most closely approximate paleo. 🙂
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