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BEST PALEO CHOCOLATE CHIP COOKIE EVER. SERIOUSLY.

I finally figured it out. A delicious paleo choclate chip cookie. I have made lots of recipes that I have found online only to end up throwing them all in the trash because they tasted like wood. I decided to take bits and pieces of what I have learned as I have been trying to cook and bake with more natural ingredients that digest well in our systems and I figured it out. Casey, who does’t even like cookies, actually enjoyed these. Like really enjoyed them.

So let’s get those baking engines going….On your mark. Get set. BAKE!

2 1/2 cup almond flour
1 tsp baking powder
2 tsp cinnamon
2 tsp pure vanilla
2 tbsp coconut sugar
1/3 cup of pure maple syrup
1/4 cup honey [try to find local honey. yum]
2 eggs
1 – 2 cups of dark chocolate chips *

Preheat oven to 350 degrees.
Mix all ingredients together in a mixing bowl and then add in your chips.
Spray cooking tray with coconut oil and scoop out the dough.
Bake for 12-14 mins.
You are welcome.

*Pending how chocolicious you want them to turn out. You could also use raisins instead of chocolate chips.
** Adding some chopped walnuts would be delicious too.
***I store my cookies in the freezer. I pull them out one at a time and enjoy right away.

If you make these, please come back here and let me know what you think!

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  1. Can you tell me what Almond flour you used? Mine was really runny and came out flat when using your measurements but I am thinking maybe the almond flour is making the difference? Thanks!

    October 24, 2013 • 10:29 pm •
  2. Hey Lauren- Sorry for the delay. I use Bob’s Red Mill Finely Ground Almond Meal/ Flour. I am sorry they came out runny!! If the dough is runny, I would add some more almond flour until it a sticky dough that does not run at all.

    October 28, 2013 • 12:05 am •
  3. We tried again and added more flour and put the dough in the fridge and it turned out great. Thanks!

    October 29, 2013 • 10:46 pm •
  4. I just made these and – YUM! I did make a couple of substitutions because I was out of almond flour. I used Bob’s Red Mill fine hazelnut flour instead. I also added a few TBSP of coconut flour because the hazelnut flour was a little on the coarse side and even with extra it wasn’t getting doughy. I made half with chocolate chips (which I’m trying to avoid) and half with about 2 T cocoa powder (no chips). Both were delicious! Mine didn’t flatten out when baking, maybe I added too much flour? I just pressed them flat before baking the second half. Thanks for the recipe!

    February 17, 2014 • 12:45 am •