Starting a new job, moving to a new home and then renovating our house had definitely taken a toil on our healthy eating. Not to say we are currently expecting our first baby, things have gotten a little more interesting because I am constantly feeling tired and whenever I have the opportunity, I will try to get some nap time.
This past week, we officially took off for my maternity leave and one of the thing is that we desperately wanted some paleo cookies. Note – I am trying to be back on clean eating because it really makes me feel better – less water retention, better sleep quality, better work out and just better well being.
I was searching online for a good recipe for chocolate chip cookies and stumble upon this recipe and refined it to our liking! This is really the Best chocolate chip cookie – Paleo! Note, chocolate chips are generally stated as non-paleo, but to me, it is essential and I really cannot leave out such an essential part of the cookie!
Note, I made a batch of this cookie (about 12 of them), the remaining dough, I left it in the fridge wrapped in cling foil so that I can bake in 2-3 days. I can also leave this in the freezer for emergencies.
We have since serve this cookie warm with a big scope of coconut ice cream (vanilla flavor) on it as well! Be careful, this really does not last long. If you prefer, you can easily just bake this for 7-8 minutes, it is still slightly soft and chewy and Mark really loves those.
- ½ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 1 egg - beaten, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups almond flour
- 1-2 tablespoon of coconut floor
- 1 cup chocolate chip (yes, it may sound a lot, but trust me - it works)
- Preheat the oven to 350ºF.
- Mix coconut oil and coconut sugar until smooth. Then slowly add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients.
- If this looks very wet - add 1 tablespoon of the coconut floor first. It should resemble a cookie dough that sticks well together. If needed because it is looking too wet, add another tablespoon of coconut floor.
- Lastly, add the chocolate chip.
- Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time). Note - i put mine into the fridge for up to 3-4 days so that I have warm cookies if needed. Freeze the dough if you want to make these in advance too.
- Use a spoon to form round cookies and press down slightly. Bake for 10 minutes or if you prefer it softer / chewier - bake for about 7-8 minutes.