Never fear — my “patented” Paleo double chocolate chip cookies recipe is here! Indulge in these magically healthy treats with no regrets.
How I Made These Paleo
I’m just going to say it. Sometimes gluten-free Paleo desserts taste like stale cardboard. Perhaps with chalky bits of nothing mixed in.
On the other hand, traditionally made cookies can be quite terrible for your health, and don’t even get me started on the store-bought monstrosities.
There has to be a better way.
This Paleo double chocolate chip cookies recipe proves that it is possible to make healthier cookies that don’t taste like dry sadness.
You can overcome the restrictions and triumph above a world that fixes everything with sugar. You can, and you will. Here’s how.
First, we’re going to replace all-purpose, gluten-filled flour with a mix of almond and coconut flour. The blend is necessary to achieve the right texture.
Coconut flour is dense and dry, while almond flour is loose and moist. Together they combine to most closely resemble white flour.
Almond flour tends to cut down on the amount of eggs needed, so these cookies bake to perfection with only one egg.
Instead of butter, this recipe uses coconut oil. Dairy can cause problems for many people, so I like to engineer recipes that can go without it.
Instead of white sugar, I used coconut sugar, which is Paleo. It’s still not a great option for people with blood sugar issues, but I reckon they might want to avoid double chocolate chip cookies anyway, Paleo or not.
Purchasing unsweetened cocoa powder is a simple way to cut out some sugar in these cookies. For the chocolate chips, you can use dark chocolate, which contains less sugar than milk chocolate.
On the subject of milk, I used unsweetened almond milk instead of dairy milk. I typically use a little less almond milk than dairy milk, as almond milk is thinner.
Another difference with this Paleo recipe is the size of the batch. This recipe yields either 8 large cookies or 16 small ones.
I think a smaller batch helps many folks to control their eating. If there are dozens of cookies, they tend to slip off the tray without a thought. In my experience a lower volume causes people to ration their supply a bit, which is a good thing!
Even More Paleo Cookies
Don’t think you have to say goodbye to cookies forever just because you’re Paleo. While it’s probably a good idea to eat less cookies, there are plenty of ways to make the ones you do eat healthier.
2 1/2 Tablespoons (38 ml) of coconut oil, melted and cooled
2 1/2 Tablespoons (38 ml) of unsweetened almond milk
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the almond flour, coconut flour, baking powder, cocoa powder, ground chia seeds, coconut sugar, and chocolate chips.
In a separate small bowl whisk the egg with the melted coconut oil (make sure the coconut oil is cool) and almond milk.
Pour the egg mixture into the almond flour mix, using a wooden spoon to combine until it comes together to form a cookie dough.
Use a tablespoon to scoop and portion the dough into 8 cookie dough balls (each approximately 1.8oz [50g] in weight) and form into 8 balls if you are making bigger cookies. (If you are making smaller ones, use a teaspoon to scoop up dough 0.9oz [25g] in weight and form 16 small balls.)
Place the cookie dough balls onto a baking tray lined with parchment paper and flatten each into a cookie shape.
Place the baking tray in the oven and bake for 10 minutes, rotating the tray after 6 minutes. (Cook for less time if baking 16 small cookies.) Remove the baking tray from the oven and allow to cool completely before removing from the baking tray.
Store any leftover cookies in an airtight container.
Notes
All nutritional data are estimated and based on per serving amounts.
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