Chocolate Chippy Cookies

Back in 2013, when I went paleo after reading Robb Wolf’s book The Paleo Solution, and while trying to resolve reactions Theodore was having to my breast milk (it was milk and gluten) I discovered this Chocolate Chip Cookie recipe. The site I found it on is no longer available (www.crossfitcu.com) but I have made it so many times its committed to memory. Having 3 kids, you need a back pocket cookie recipe and this one is Mine. I alter it depending on what we’re in the mood for. Chocolate Pecan and White Chocolate Macadamia are my two go to’s.

It’s quicks, its super simple and its always crispy on the outside, soft on the inside, perfect cookie consistency.

Ingredients:

2 and 2/3 cup Almond Flour – NOT packed down, only lightly slimmed

1 tsp Baking soda

1/2 -1 tsp Salt (depending on your preference . if you like your cookies saltier, increase to 1 – 2 tsp – especially if you use milk choc. chips).

2 tsp. Vanilla Extract

1/2 c. Pure Maple Syrup (can reduce to 1/4 cup if looking to cut the sweetness)

2 Eggs

1 c. Semi-Sweet (60%) Chocolate chips or Dark Chocolate Chunks

1/2 cup Melted Coconut Oil (not super hot, just liquid - 1 min in the microwave does the trick)

How to:

1. Mix first three (dry) ingredients.

2. In a separate bow or measuring cup, mix second three (wet) ingredients. Whip together well.

3. Add wet mix into dry and combine well.

4. Add chocolate chips and if using nuts.

5. Add coconut oil. Yes add it last! Take notice of your batter. If you think its too runny, add 1-2 tbsp more almond flour and mix again.

6. Spoon or scoop dough into lined bake sheet (I use a 2 tbsp scooper). If you don’t have a scoop then roll dough into a ball by hand. Once all the batter is placed, using the back of a small spatula to flatten them slightly. This step is really important!! The dough will be sticky and that’s ok, i like to dip the spatula in any remaining coconut oil to make it easier/

7. Bake at 375* for 12 minutes. You’ll know they are done when your kitchen smells like home and the tops start to golden. These cookies will fool even your most paleo-skeptical friends, I promise…

Recipe makes 24 cookies, with one extra. It is easily halved and doubled. These will stay good covered on the counter for 5 days OR store them in the freezer for a frozen cookie treat.