Tuesday, May 20, 2014

Primo Paleo Chcolate Chip Cookies

Since finding out I had a cane sugar allergy several months ago, I have missed chocolate chip cookies. And well, chocolate in general. But especially my fav cookies, Gluten and Dairy-free Chocolate Chip Cookies.  I spent hours online looking for a chocolate chip recipe that fit all my allergy requirements and finally decided just to "wing it" and make my own.

2 organic eggs
1 Tablespoon unsulphured blackstrap molasses
1/2 cup organic coconut oil
1 Tablespoon almond (or coconut) milk
2 Tablespoons organic maple syrup
1/2 cup organic coconut palm sugar
1/2 cup coconut flour
1/3 cup tapioca starch
1/2 teaspoon sea salt
1 teaspoon baking soda
2 and 3/4 cup almond flour
2 oz of unsweetened bakers chocolate squares

Use a hand mixer and cream together the first 6 ingredients. Add remaining dry ingredients, excluding the chocolate, and blend until you have a firm dough. Chop up the chocolate squares to the size that you would like them. Stir them in.

Pick up a small amount of dough and roll it into a 1 inch sized ball using your hands. Flatten ball with your hands so that you have a nice, round, circle and place it onto a baking sheet lined with parchment paper. Cookies will not expand in diameter while baking so they can be placed fairly close to each other but not touching.

Bake for 10-12 minutes at 375F or until they are a light golden brown on top. Remove from baking sheet and allow to cool on a wire rack. Enjoy!

Yields 2 dozen cookies

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