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 my favorite flat chocolate chip and here’s the ball version that amps up the eggs and adds some almond butter to the mix. I think both are great, so you get two recipes! The balls are more sturdy and better for packing. Enjoy your new cookies!
Low Glycemic Chocolate Chip Cookie
makes 18
Ingredients
- 3 cups almond flour natural or blanched
- ½ cup oat flour or coconut flour
- ¼ cup flax seed, ground
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 eggs large
- ½ cup coconut oil, softened or melted
- ¼ cup honey local is best
- ¼ cup maple syrup Vermont is best, Silloway or Rugged Ridge
- ½ teaspoon almond extract optional
- ½ teaspoon vanilla extract
- 1 to 1½ cups chocolate chips or chunks Enjoy Life minis, Guittard coconut sugar chips, or Hu gems
Instructions
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Whisk together in a prep bowl: almond flour, oat or 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, honey, maple syrup, almond and/or vanilla extract. Mix in the chocolate chips (go light or heavy, your preference).
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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.
