There is nothing better than warm, ooey gooey chocolate chip cookies fresh out of the oven, am I right? For the past two years on my healing journey, I have tried at least a dozen different recipes for paleo chocolate chip cookies. Some are dry, too cake-like, or do not taste good the next day. The recipes I have enjoyed more use almond flour, which my stomach does not handle very well. I try not to cook with almond flour all that much because many people cannot tolerate the phytic acid which inhibits some of our body’s natural digestive enzymes. Additionally, one cup of almond flour contains about 92 almonds. To make the same amount of cookies this recipe makes, you would need about two cups of almond flour. That is the equivalent of 152 almonds. Plus, you need to add oil – that’s a lot of fat. Thankfully, these are not only nut free paleo chocolate chip cookies but also refined sugar free and crazy delicious. Plus when you bake on parchment paper, there’s only one bowl and one spoon to clean. No mess? Sign me up. I dare you to try to make these last more than 24 hours.
Is Your Mouth Watering Yet?
To make these babies, mix the coconut flour, arrowroot powder, coconut sugar, sea salt, and baking soda together. Add in the eggs, maple syrup, vanilla extract, and your oil of choice. Then, mix in the chocolate chips. You can cut down the oil to 1/3 cup depending on the consistency of cookie you prefer. I always bake one cookie first in case I want to make any adjustments to the recipe. Bake for 10-12 minutes at 350 degrees and try not to eat all of them at once. The cookies in the following pictures were made with coconut oil.
I made the cookies below with butter. They do crisp up a little better with butter (also with ghee or palm shortening), but they are just as delicious with coconut oil. Use whatever oil your body tolerates best, which for me is definitely coconut oil.