When I think back to my favorite childhood snack, chocolate chip cookies are the first thing that come to mind. They are truly the perfect dessert ever. I don’t care too much for cake or cupcakes – just not my thing – but cookies? Yes, yes, yes.
I have made quite a few cookies with almond flour (like my magical maca cookies!), but hadn’t yet committed to a traditional chocolate chip cookie. One of the other amazing things about chocolate chip cookies is that there are so many ways to make them – chewy, crispy, soft, various sized chocolate chips and flavor of chips, etc. These magical beauties are of the soft and buttery variety. So dreamy! You could enjoy these with a big glass of cashew or coconut milk. My second batch I stored in the fridge and they withstood me and my hubby’s aggressive dunking! I love them all, so trust me that I will be exploring both a chewy and a crispy version ASAP!
These are so yummy and my cookie-loving husband certainly approved of them. Best of all they are made with minimal ingredients and free of gluten, grains, dairy and refined sugar! And an even bigger bonus: these also have collagen in them for a healthy beauty and gut boost! I used my favorite brand, Further Foods. As always use the code BRINGOUTYOURBLISS10 at checkout for a discount!
Amazing Paleo Chocolate Chip Cookies
- 1 cup almond flour
- 2 scoops collagen peptides optional see note 2
- 1 tsp. aluminum-free baking powder
- 1/4 tsp pink salt
- 1/8 cup maple syrup see note 1
- 1/2 cup liquid or melted coconut oil
- 1 whole egg
- 1/3 cup dark chocolate chips
- sprinkle of sea salt to top cookies before going in oven
Pre-heat oven to 350 degrees and make sure a rack is set in the middle.
2. Line a cookie sheet with parchment paper.
3. In a large bowl combine all dry ingredients.
4. Add the coconut oil and maple to the dry ingredients and stir until combined.
5. Blend in the egg until mixed.
6. Gently fold in the chocolate chips.
7. Drop around 1/8 cups onto a cookie sheet until you have 10 cookies.
8. Sprinkle with pink salt (optional).
9. Bake on the middle rack for 10-12 minutes or until cookies edges are golden.
10. Enjoy once cookies are cooled.
11. Store in an airtight container separating cookies with parchment paper for up to five days. These can be kept in or out of the fridge depending on your preference.
Note 1: You could use a 1/4 cup maple syrup it you want these a tad sweeter, however, I'm not sure if you would need to add a bit more flour to keep ratios in range. 1/8 cup was perfect for me, but if I end up trying the 1/4 maple syrup, I will update the notes section!
Note 2: ALTERNATIVE RECIPE UPDATE (10.21.17): I swapped out the two scoops of collagen peptides for an additional quarter cup of almond flour. I also used 1/4 cup Madhava vanilla agave in replace of the maple syrup. They turned out fluffy, delicious and perfect! It also yielded 14 cookies!
What were your favorite childhood treats or snacks?
If you make these and enjoy them, let me know!