WARNING: THIS COOKIES ARE HUGE AND DELICIOUS!! EATING MORE THAN ONE IN 5MIN MAY END IN SUGAR COMA.
Cody and I first discovered this recipe after trying out a few others and not loving the consistency or the taste. It was either too mushy, way too much peanut butter, or just taste wrong. This recipe is AMAZINGGGGGG!
I was a little thrown off by the large amount of coconut and coconut sugar, but it doesn’t come through in the finished product at all.
This recipe is gluten-free, dairy-free, grain-free, but sadly not nut-free or egg-free, so maybe ask around before you hand them out…if you do hand them out and not hoard them like Cody and I.
As you can see, I do not own a mixer due to a small kitchen and not a lot of counter space, so I just mix it all by hand and it works just as well.
I also like the fact that it is measured out separately at first, dry with dry and wet with wet, and then you stir it in slowly. I feel as if it is easier to blend like this.
The hardest part about this recipe? Resisting the urge to eat as I make it. SO good!
We have taken to dipping the cookies in the almond milk from the recipe I posted last week.
The coconut oil can start melting during the mixing process so after I pour in the chips, it goes into the refrigerator for 30 minutes to make the consistency like your traditional cookie dough.
LOVE this brand of chips. I feel like quality chocolate that is dairy-free is pretty hard to find. But this one is always there waiting for me at HEB with a coupon attached. Stars aligned…I know.
I don’t know what melts faster: that chocolate or my heart. Too corny? I just have really strong feelings about these. I like them…like ‘like them’ like them. Like more than just a friend.
Look at them babies…and I’m talking about my bicep. 😉
This giddy little girl is probably the only person who is more into these cookies than I am. I get asked every weekend before meal-prep “Soooooo are you making my cookies this Sunday?” Why yes, Princess, I am.
Cody’s joke about this picture: “Those cookies be on fleek and I can’t wait to dab into those chips.” -.- Please stop.
His face is not entertained with me eating his cookie. Well sorry Charlie, I can eat 1 out of the 8, you’ll live.
Bakery-style Paleo Cookies
Prep Time: 15-45 minutes
Cook Time: 15 minutes
Ready in: 30 minutes – 1 hour
Yield: 8 huge bakery-style cookies
- 1 cup (100 grams) blanched almond flour
- 1/4 cup (32 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea-salt
- 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
- 3/4 cup (150 grams) coconut sugar
- 6 tablespoons (98 grams) natural almond butter
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo- friendly chocolate chips, if desired)
- In a medium mixing bowl, stir together the dried ingredients: almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer, using a stand mixer, or your hand, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
- Beat in the almond butter and vanilla extract on medium speed and mix until combined.
Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes (if using coconut sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.