I have a sweet tooth. Probably not a shocker to most! And so when I first started following the paleo diet I thought I was going to go into some serious dessert withdrawal, but after a couple of months I discovered there was a paleo version to just about every dessert out there. Cupcakes, ice cream, cookies, cake, fudge, you name it, someone has attempted to make it paleo, or at the very least paleo-esque. So you can imagine my delight when I stumbled upon this chocolate chip cookie recipe from BakerGal. In fact, I was even more thrilled at the fact that she had done actual research to find the best chocolate chip cookies. What a job, right?! I need to start incorporating dessert-taste-testing research into my daily regime. What a great way to spend the day!
With the Easter holiday this weekend and tons of candy filling the home from school and family-arranged Easter egg hunts, I need a distraction (in the form of something sweet, that is). So instead of grabbing my daughter’s Starburst, which I love by the way, I’ll be grabbing one or four of these wondrous little treats. Actually though, because Gwyneth loves them just as much as me I’m almost positive she’ll be begging for a couple to eat all on her own. And well, since I’ve just baked a batch (with a few tweaks) I thought I’d share my candy-deterrent secret and pass along to you the absolute best paleo chocolate chip cookie recipe. They are so good, in fact, that I much prefer them to the original Tollhouse recipe I grew up with.
- 2 1/2 cups finely ground almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup agave nectar
- 1/4 cup walnut oil (or other nut oil, not peanut)
- 2 teaspoons pure vanilla extract
- 1/4 cup chopped pecans (optional)
- 1/2 cup dark chocolate chips (at least 60% cocoa)
- Heat oven to 325F/163C.
- In a large mixing bowl, mix flour, salt, and baking soda. Set aside.
- In a small bowl, mix together agave nectar, oil, and vanilla.
- Combine wet and dry ingredients, mixing on medium speed. It will be a thick batter.
- Add nuts and chocolate chips.
- Taking a small spoonful of batter, roll one-inch balls and space them about two inches apart on a lightly sprayed cookie sheet.
- Using parchment paper, press the cookies down flat with the palm of your hand, about a 1/4 inch thick.
- Bake 6-10 minutes, depending on the size of the cookies, oven calibration, and your desired doneness.
- Let cool on cooling rack.
My daughter absolutely loves helping me cook, which has been incredibly wonderful and I recommend it to all parents. Get the kids involved in cooking at a very young age and watch what they are willing to eat!
Remember the batter should be thick enough to be able to roll into small balls. Then using parchment paper and the palm of your hand, press them down to a 1/4 inch thickness. They won’t flatten on their own in the oven, although it would be kind of cool to cook them as is, cookie balls!!!…Okay, I’ve said too much, moving on.
Let them cool, which in my family only lasts a minute or two before we dig in.
These make the perfect dessert for anytime of day, anytime of year. We make them year round. So scrumptious!
What’s your favorite dessert? And have you tried the paleo version?