I started this recipe one day to make a less sweet version of the original chocolate chip cookie. Our family has gotten to a point now that regular treats taste way too sweet for us, and that is a good thing! I do however still enjoy baking and want to have the healthiest versions available for my family. Paleo, for those of you who are unfamiliar, is a word to describe primitive and the way our hunter-gatherer ancestors ate.
I modified this recipe from several others I found, some had way too many ingredients. This one is relatively simple. I substituted eggs for flax seeds and some water, worked perfectly. Also, I reduced the sweetener from some of the other recipes by half. The following is my version and although my taste buds are accustomed to less sweet, I thoroughly enjoyed them and how moist they are on the inside. The boys and my nieces said they were blog-worthy.
- 3 ¼ cup almond flour (4 cups of sliced almonds ground in the food processor will shrink to about this amount of almond meal)
- 1/2 tsp salt
- 1 tsp baking soda
- 2 TBSP of ground flax seeds mixed in with 6 TBSP of water (or 2 eggs, room temperature)
- 1 tsp vanilla extract
- 1/4 cup honey (or maple syrup)
- 5 drops of stevia (optional)
- 1/2 cup coconut oil, melted
- 1/2 cup cacao nibs
- 1/2 cup dark chocolate chips (70% or higher is best)
- Preheat oven to 375 degrees. Grab a cookie sheet and some parchment paper. I find it easier to place all the cookies on the parchment paper, nothing sticks.
- Measure 3 and 1/4 cups of almond flour (grind up your sliced almonds first if you don’t have the almond flour). Once ground, combine the almond flour with the salt and baking soda.
- In a large bowl, combine your ground flax seeds with the water and mix well (or simply use 2 eggs). Add in a teaspoon of vanilla extract, 1/2 cup of coconut oil and 1/4 cup of either honey or pure maple syrup, add in stevia (optional).
- Combine wet and dry ingredients. I use a food processor to do this. Once the ingredients are well mixed, I stir in the cocoa nibs and chocolate chips. The darker the chips the more paleo-friendly they are. Our ancestors ate food that was unprocessed, we typically digest these foods better. (The dough will look pretty wet and is quite sticky. You can place it in the fridge to firm it up a bit. I just spoon it on to the parchment paper into little balls.)
- Spoon them onto your parchment and pop them in the oven. This recipe makes about 24 cookies. Bake them for about 8-10 minutes (the tops will start to get golden brown). I like them to be a little soft when I take them out to keep them chewy on the inside.
- When I pull them out I let them cool long enough to get them off the parchment. Enjoy, these are absolutely delicious!