I’ve been playing around with paleo cookies, jumping off from a survey of online recipes which are all about the same—almond flour base with honey, maple syrup, or coconut sugar as the sweetener. Here’s what I was after, a ball-shaped end result; it took some tweaking from this other good one, the flat chocolate chip. I think both are great, so you get two recipes!
Low Glycemic Almond Butter Chocolate Chip Cookie
makes 20–22 cookies
Ingredients
- 2 cups almond flour natural or blanched
- 1 cup coconut flour
- ¼ cup flax meal (ground flax seed)
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 3 eggs large
- ¼ cup coconut oil, softened or melted
- ¼ cup almond butter
- ¼ cup honey local
- ¼ cup maple syrup Vermont is best, Silloway or Rugged Ridge
- 1 cup mini chocolate chips Enjoy Life
Instructions
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Whisk together in a prep bowl: almond flour, coconut flour, flax meal, baking soda, and salt. Set aside.
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Mix together (by hand or using an electric mixer): eggs, coconut oil, almond butter, honey, and maple syrup. (I don't use any vanilla or almond as I like the natural almond flavor to come through. If you'd like, you can add a little vanilla and/or almond extract.) Mix in the chocolate chips.
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Preheat oven to 375°F. Scoop 2-tablespoon-sized dough balls and place on parchment- or Silpat-lined baking sheet with room to spread. I put 8 on a half-sheet pan. Bake for 11–15 minutes, 12 seems to be the sweet-spot for my oven.
