I’ve been baking chocolate chip cookies like crazy, trying to come up with the perfect paleo friendly chocolate chip cookie recipe. Let me tell you it has not been easy. I still might tweak this recipe a bit, but I’ll update the website if I try something new I like better.
I used to follow the traditional Nestle chocolate chip cookie recipe, before I starting following a healthier diet, and I totally rocked at making chocolate chip cookies. So, my expectations for what it should taste and look like are pretty high. These tasted how I wanted them too, even with the substitutions, but they were very finicky with spreading and over browning.
To reduce spreading I also used a higher temperature and shorter cooking time, and I also chilled it in the freezer for a half hour and then moved the cookie dough to the fridge as I was baking, so the dough would stay nice and firm. I also tried stacking two scoops of cookie dough on top of one another so it created a larger cookie, which I’m happy to say turned out pretty well. Plus, who doesn’t like a larger cookie. My scoops were two tsp each, so when I doubled up the cookie dough it was four tsp total.
I also found that the higher temperature made the edges brown and crispy and left the middle gooey, which is how I like it. I also like my chocolate chip cookies a bit underdone, but you can easily let it cook a bit longer if that is your personal preference. I plan on continuing my quest for the perfect paleo chocolate chip cookie, but I’m liking my results so far, so I thought I would post my progress, and of course my current recipe.
- 2¼ cups of blanched almond flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup of palm oil (vegetable shortening)
- 1½ cups of coconut sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1½ cups of enjoy life chocolate chips (mini)
- Preheat oven to 400 degrees.
- Combine almond flour, baking soda and salt in small bowl.
- Beat palm oil, coconut sugar and vanilla extract in large mixer bowl until creamy, about 30 seconds. (If it fails to get creamy, use your hands to mix, which helps incorporate less air than a mixer)
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate chips.
- Use a small cookie dough scoop (that measures 2 tsp) to spoon dough onto a parchment lined baking sheet and freeze indiviudaly for 30 minutes.
- Then move chilled dough to refridgerator, and bake 6 at a time at 400 degrees.
- For 2 tsp of cookie dough bake 8-10 minutes.
- For double the amount of dough (4 tsp) stack chilled cookie dough and bake for 11-13 minutes.
- When removing cookies from oven, put the cookie sheet on a cooling rack for 2-3 minutes to set cookies before moving them to the cooling rack. This will prevent them from breaking when you move them.
- Let cookies cool on cooling rack, and enjoy.