Paleo Chocolate Chip Cookies

I have tried to create the perfect paleo chocolate chip cookie for such a long time now. It is New Year’s Eve and I can’t think of a better way to bring on the new year than finally perfecting this recipe. I am so glad I did! Jet is ill tonight so that means I bake goodies and share them with you all (well the recipe anyway … I wish I could share them literally!)

These turned out moist. Yes, I know many don’t like the word moist but hey it is the best way to describe them. They are moist, delicious, and best of all simple to make!

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I think the past recipes I attempted were too complicated. I tried to incorporate too many ingredients and I realize now I must listen to my own advice and keep recipes simple. Less is more.

I hope you enjoy making these and better yet eating them without guilt!

Ingredients:

-3 cups blanched almond flour

-2 eggs

-1/4 cup coconut oil

-1/2 cup melted grass-fed butter (LOVE Kerrygold Pure Irish Butter)

-3/4 cup coconut sugar

-1/2 teaspoon baking soda

-1/2 teaspoon salt

-2 teaspoons pure vanilla extract

-1 cup chocolate chips (check out this paleo chocolate recipe)

Instructions:

Preheat oven to 350 degrees. Line your baking sheet with parchment paper or aluminum foil.
In a mixing bowl, add coconut oil, butter, coconut sugar, baking soda, salt, vanilla extract, and eggs. Whisk until it all looks one solid color of brown.
Add 3 cups of blanched almond flour to your bowl. Many like to mix in between cups but I honestly just added the 3 cups straight into the wet mix and it worked well for me. Mix with a mixing spoon or hands until everything is combined well.
Lastly, once you have your batter ready add 1 cup of chocolate chips. Mix. (Can add more or less depending on your taste : )
Scoop a tablespoon of the batter and place on your baking sheet. This batter should make around 2 dozen cookies.
Bake for 12-14 minutes or until golden brown around the edges. Cool and serve!

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