It’s not unusual for me to make 8 different cookie recipes before I decide that the recipe I’m looking for does not yet actually exist. I’m more of a chef than a baker by far, so I love that there are so many amazing grain-free bloggers out there. I love when the talented paleo bakers do the work for me. But sometimes, I don’t find what I’m looking for, and have to play baker.
This is why I buy almond flour in bulk.
The problem with the paleo and primal cookie recipes I’ve tried is that they’re too soft and cakey. They might be delicious, but they’re boring texture-wise. I want the cookies of my childhood; Crispy on the edges, and soft and chewy in the center.
I want this:
And so do you, I’m willing to bet, so here ya go.
Chocolate Chip Cookies
makes about one and a half dozen cookies
1/4 cup (4 tablespoons) butter, preferably grassfed, softened *
1 cup almond flour
1/2 cup arrowroot
1/4 cup coconut palm sugar
2 tablespoons maple syrup
1 large egg, preferably pasture raised
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Enjoy Life chocolate chips
- Preheat oven to 350.
- In either a food processor or with beaters, cream the butter, coconut palm sugar, egg, maple syrup and vanilla for about 30 seconds. You might need to scrape down the sides with a rubber spatula to get it all mixed in.
- Add the almond flour, arrowroot, baking soda and salt and mix until combined.
- Stir in the chocolate chips by hand.
- Drop by tablespoons on a parchment lined baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- Transfer to a wire rack to cool, or at least as long as you can stand it.
* If you want these to be dairy free, you can sub palm shortening for the butter. I can’t promise the texture will be the same, though.