Yes, another chocolate chip cookie recipe! Who doesn't love chocolate chip cookies? I hadn't made them in a long time because I don't like having them sit around the house, calling to me every time I pass the kitchen. Then when I switched to a Paleo diet, I figured they were pretty much off limits. However, TA-DA! An Internet search turned up this recipe, which I made last night. The verdict? Delicious! My son even raved about them.
Although many Paleo cookie recipes call for ground nuts, this one actually calls for almond flour. And the secret is that it has to be very finely ground. The recipe's author advised against using Bob's Red Mill brand, which is the only one that I could find in stores, because it is too coarse. So I followed her recommendation and ordered Honeyville Farms Blanched Almond Flour online (you can find it on Amazon or its even a bit cheaper on the company's website). Unfortunately, its not cheap, but if you're eating Paleo, its great to have around because you can use it as a substitute for regular flour in your baking. I'll be trying out a muffin recipe with it next!
Now, these cookies don't taste quite like regular chocolate chip cookies. But I think that I may like them even better! And the fact that they're actually not bad for you (in moderation, of course) makes me like them even more :). Guilt-free dessert? Bring it!
1 1/4 c. very finely ground blanched almond flour
1/4 t. salt
1/4 t. baking soda
1/4 c. raw agave nectar (you can also use 1/4 c. raw honey + 1-2 t. water)
1/8 c. macadamia nut oil (since I didn't have this, I used coconut oil which gave the cookies a slight coconut taste)
1 t. vanilla
a scant 1/4 c. dark chocolate chips
Pre-heat oven to 325.
Mix wet and dry ingredients separately, then combine and add chocolate chips.
Make about 15-18 small balls of cookie dough and space them evenly on a cookie sheet lined with parchment paper. Press cookies down as flat as possible with your hand (you may want to put a little oil on your hands because the dough will be sticky).
Bake about 6 minutes, but watch closely and remove when the edges start to brown (could be anywhere from 4-8 minutes depending on your oven).
Enjoy warm with a glass of almond/coconut milk!! :)