Sunday, September 8, 2013

Paleo Chocolate Chip Cookies (Gluten Free)

As some of you know I have been gluten free for a bit of time now and I am loving it! However, I do have a sweet tooth and sometimes, just sometimes, I splurge and make something chocolately. Because, come on! A girl needs chocolate!

I have a soft spot for chocolate chip cookies and I've had a really hard time finding a paleo/gluten free recipe that made me happy. Eventually, I gave up and just started experimenting with batters until I came up with this recipe. It's buttery, soft, and oh so chocolately! Mmmmm!! Delicious!

Paleo Chocolate Chip Cookies
Yields 16-20 cookies (batter testing included)

Dry Ingredients:

1/4 c Coconut Flour
1/4 c Arrowroot Flour (substitute: Tapioca Flour)
1/2 tsp Baking Soda
1/2 tsp Salt

Wet Ingredients:

1/4 c Butter or Earth Balance Butter (for non-dairy), melted
2 TBSP Raw Honey, melted slightly
2 eggs
1/3 cup Coconut Sugar
1/2 c Almond Butter (I used one with no added sweetener)
3 tsp Vanilla
1 tsp Maple Syrup
1/2 c (but more is definitely fine) chocolate chips

Preheat oven to 350 F
Combine all the dry ingredients into a mixing bowl and give it a good whisk to mix.

Melt the butter and while warm add the raw honey so that it will melt slightly. Add these to the bowl on your stand mixer and turn the paddle attachment on high for just 10 seconds to blend.

Turn the paddle attachment on med-low and add the eggs one at a time. Add the other wet ingredients (except the chocolate chips) and turn the attachment on medium high to mix.

When combined, I turn the blender off and add 1/3 of the dry ingredient mix, and then turn the paddle attachment back on low to combine. I repeat this until all the dry ingredients are mixed into the wet.

*The arrowroot powder is very fine and it does have a tendency "blow out" if mixed with the blender on or if large amount are added at one time.

Use a spatula and fold in the chocolate chips. Let the batter "rest" for 5 minutes to thicken slightly

The batter will be a bit runny, but don't worry! This is how it's supposed to be. This is a great time to taste test for quality control, however.

Put a heaping TBSP of batter on a cookie sheet. The cookie will spread and look thin, but do not fear! They will rise and spread a bit when they bake. It's best to keep them a little bit on the smaller side because they do rise quite a bit.

Continue to add cookie batter, a heaping TBSP at a time to the cookie sheet, keeping in mind to keep the cookies at least an inch apart from each other.

Bake at 350F for about 12-14 minutes. Let rest on a cookie sheet until completely cooled before you try them. Let me stress: I really, really, really recommend that you wait until they are cool. If you eat them warm, they are a bit spongey.

However, if you like spongey-- knock yourself out.

I hate to toot my own horn, but these are definitely the best post-paleo chocolate chip cookie I've had. When I made this recipe it was important to me to use only a small amount of paleo approved flours and I didn't want to use a ton of almond butter because I wanted to keep a decent ratio of almonds per cookie. So, yes, these are "healthy" cookies. Sort of.

Overall, I think this is a success! I hope you like them as much as we do! They rarely last 24 hours in my house!

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