The recipe trades almond meal for flour, coconut oil for butter and maple syrup for the sugar. The cookie was a decent facsimile, but the texture was too soft. The combo of the coconut oil and almond meal reminded me of an almond joy. It is a decent alternative for those who need a gluten free, dairy free option.
BEST PALEO CHOCOLATE CHIP COOKIES YET
2 and 2/3 c. almond flour – NOT packed down when you measure it
1 tsp. baking soda
1/2 tsp. salt (if you like your cookies saltier, increase to 1 – 2 tsp – especially if you use milk choc. chips… Comments on saltiness below have led us to reduce the salt in the recipe, but feel free to experiment!)
2 tsp. vanilla
1/2 c. pure maple syrup
1 c. semi-sweet (60%) chocolate chips or dark chocolate chunks
1/2 c. coconut oil, melted (not hot, just liquid-y instead of hard solid. If your batter is too runny, add a little more almond flour.)
1. Mix first three (dry) ingredients.
2. In a separate bowl, mix second three (wet) ingredients. Whip together well.
3. Mix wet into dry and mix well.
4. Add chocolate chips.
5. Add coconut oil.
6. Roll dough by hand into smooth balls, and flatten slightly. This is important!! The dough will be really sticky and that’s ok.
7. Bake at 375* for 13 minutes, preferably in a convection oven.
These cookies will fool even your most paleo-skeptical friends, I promise…