So I know I originally said that I wasn’t much of a baker, but my last two out of three experiments ended up being the best things I’ve ever eaten…and that is saying A LOT, because you know…I love to eat all the things.  My goal whenever I approach recipe development for a dessert is to take something we all know and love, aka “the classics” and try and make them into something that is paleo friendly.  Again, like I mentioned in my Ooey Gooey Brownie post, my recipes are not always going to be considered “healthy”.  My main goal in a dessert post is to make it DELICIOUS and as close to mainstream in the texture/taste department that I can get, all the while subbing gut and allergy friendly ingredients when possible.

These cookies are actually inspired by a sweet friend who is a wonderful baker herself!  When I had one of her original cookies, I basically was Sally in the pie scene from “When Harry Met Sally”.  I think I blanked out for a half second, they were that good.  So when I was thinking about what I wanted my paleo/primal chocolate chip cookie recipe to be like I instantly thought of her.  It actually only took me one shot to adapt her recipe and get them SPOT ON.  When my husband (also known as our resident taste tester) tried these, HE was Sally in the pie scene, minus the curly blond hair and Meg Ryan button nose and plus lots of big muscles and a manly man beard.  In the Paleo-ish household I’d say we consider ourselves somewhat of dessert connoisseurs.  In that we like dessert. A lot.

Three things I really want you to be aware of when making these cookies 1) When I say don’t overmix, I mean it. Don’t do it. No, just no…if you have compulsive over-doer-syndrome like I do, you’ll want to mix it up like you’ve never mixed anything before, I implore you—when mixing the dry ingredients in, do it just enough to get everything moistened (ew I hate that word!).  If you overmix, you’re looking at flat cookies, which will still taste delicious, but lack that lighter texture. 2) These cookies are GINORMOUS. Probably as big as your hand extended, so you definitely want to leave enough room on your baking sheet between cookies for them to expand.  I put about 6 on a large cookie sheet, and even then they were crowded.  So again, they’ll still taste good, but won’t have that wonderful round shape if you overcrowd them.  3) I used butter, again, because everything is better with butter—EVERYTHING.  As I mentioned in my brownie post, you can technically sub coconut oil for butter in an equal ratio, but I have not personally tried this recipe using coconut oil, so experiment at your own risk!  You’ll defintely want to make sure the oil is in its solid state for this recipe as the creamed butter really gives it the lighter texture.

What are some of your favorite “classics” you’d like to see on Paleo-ish?  Doesn’t have to be dessert, share your family favorites, and I’ll see what I can come up with!

Ingredients (Makes about 10-12 large cookies)

2 cups blanched almond flour

1/2 tsp baking soda

1/2 tsp salt

1/4 cup butter (or ghee, or coconut oil—needs to be in solid, slightly softened state)

1 ½ cups coconut sugar

1 Tbsp vanilla extract

1 egg

1 egg yolk

2 cups Enjoy Life Chocolate Chips

Directions

  1. Pre-Heat oven to 325 degrees. Lightly grease baking sheet or use parchment paper to prevent sticking.
  2. Mix together the flour, baking soda and salt; set aside.
  3. In a medium bowl cream together butter or oil and sugar until well blended with a hand or standing mixer on about medium speed.
  4. Add in the vanilla, egg, and egg yolk until, beating until light and creamy.
  5. Mix in the dry ingredients JUST until blended (if you over mix, they fall flat and don’t puff up.
  6. Stir in the chocolate chips by wooden spoon, just don’t over mix.
  7. Drop cookie dough 1/4 cup at a time onto cookie sheet about three inches apart.
  8. Bake for 15-17 min in the preheated oven until the edges are lightly toasted.
  9. Cool on baking sheet for a few minutes and then transfer to wire racks to cool completely.

 

 

Shares
  • Facebook
  • Pinterest

3 Comments

  1. Jennifer
    Shares
    • Facebook
    • Pinterest
    Shares
    • Facebook
    • Pinterest

    I’m seeing an ice cream sandwich in the future…

    Any tips for sugar substitution? I am trying to go the no sugar route.

    • Jessica Gaertner
      Shares
      • Facebook
      • Pinterest

      Hmmm, that’s a good question! From my research in general, I wouldn’t really recommend a sugar substitute….the main reason is because for many of those things (like splenda, sweet and low, etc.) the chemical risk is more concerning than the actual caloric intake. And from a metabolic standpoint, the body is really going to recognize and process it similar to sugar anyways. What I would recommend is finding a more natural form of sugar that is less processed….I haven’t experimented with honey or maple syrup as they are wet ingredients and may not come out the same with this recipe. My coconut sugar substitute is 1:1 for granulated white sugar, so perhaps if you were going to give splenda or stevia a try you might sub it at the same ratio? Though I can’t attest if they’ll turn out the same, I’d love to hear back your results if you try it!

      Anddd if all else fails, and you make it as is, just remember one in moderation every now and then won’t be too bad for your, right? 😉

      • Jennifer
        Shares
        • Facebook
        • Pinterest
        Shares
        • Facebook
        • Pinterest

        I use Swerve and stevia which are naturally derived. I may try a blend of these two. This looks too good not to try. 🙂

Pin It on Pinterest

Share This

Share This

Share this post with your friends!