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Gooey Chocolate Chip Cookies (Paleo, Dairy-Free, Gluten-Free, Grain-Free,Refined-Sugar Free)

7/18/2016

2 Comments

 
Who doesn't love a good chocolate chip cookie? Especially when they're allergen-free and packed with protein! These cookies are crispy on the outside but moist & gooey on the inside. I hope you enjoy this home-made recipe as much as I did!
PictureOoey-Gooey Paleo Chocolate Chip Cookies
Ingredients:

Dry:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp. baking soda
  • 1 tsp. arrowroot 
  • 1 cup semi-sweet chocolate chips
  • a few dashes of sea salt
Wet: 
  • 3 eggs
  • ~3 tbsp. coconut oil (room temperature; a little more if including what you grease the tray with)
  • 3 tbsp. natural almond butter (room temperature)
  • 1 tbsp. maple syrup 
  • 1 1/2 tsp. vanilla extract

How to make:

1. Preheat oven to 350 degrees (may have to alter temperature based on the type of oven you are using; I actually used a toaster oven for this recipe because it was too hot to start up the big oven!)

2.  Add all ingredients, except chocolate chips, to a large bowl and whisk thoroughly. (You can also lightly blend the ingredients in a Nutribullet or blender if you prefer a smoother texture for your cookies, though I actually liked mine to be a bit crunchy.) Mix in chocolate chips, making sure they are evenly distributed throughout mixture.

3. Use your hands to form cookie balls (~3" in diameter each) and spread them evenly over a cookie tray, lightly greased with the Coconut Oil, leaving at least a 1/2" between each ball so the cookies don't overlap as they bake. This batter should make about 12 large cookies, each of which are very filling!
​
4. Bake for about 15 minutes, or until golden brown and lightly crisped on the outside. If cooked properly, they will be warm and gooey on the inside. 

Enjoy these as a snack, dessert, or even breakfast like I did, as they'e low in sugar (and refined-sugar free) and high in protein, thanks to the eggs, almond butter and almond flour.  

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2 Comments

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  • Home
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