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Paleo Chocolate Chip Cookies (nut and grain-free)

Posted on Jan 2, 2015 | 1 comment

Paleo Chocolate Chip Cookies (nut and grain-free)

Paleo Chocolate Chip Cookies


Finally, nut, grain, and dairy-free, Paleo Chocolate Chip Cookies that I feel are worthy of posting on the blog! It was not easy to do, but by using my newest favorite paleo ingredient (cashew butter), and help from a test-baker (thanks Megan), we got ‘er done.

 

Once again, it was my friend and test-chef extraordinaire, Megan, who encouraged me to keep working on this recipe for Paleo Chocolate Chip Cookies, which was giving me such a hard time. She had tried several grain and almond flour-free cookie recipes, and was not happy with the results. I was on a long stretch of work at the hospital, so she volunteered to test-bake the latest version of the recipe I had been tweaking.

 

I went by after work and tasted the new batch. Yum!! Her whole family gave them the thumbs up. Then she put the “pressure-to-post” on me when she wrote on her Facebook page how great the new Paleo Chocolate Chip Cookies were, and an avalanche of peeps started hounding her for the recipe.

 

Paleo Chocolate Chip Cookies

 


 

Paleo Chocolate Chip Cookies

 

  • Prep time:  10 minutes
  • Cook time:  12-16 minutes
  • Servings:  24 (2 1/2″ cookies)

 

  • 2 eggs
  • 2 TBS. of oil of choice: walnut, coconut, or light olive oil, melted
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 cup organic maple syrup, coconut sugar, xylitol, or maple sugar
  • 1 1/2 tsp. vanilla extract
  • 1 jar (16 oz.) of cashew butter  (Trader Joe’s creamy salted works best)
  • 1 cup dark chocolate chips (I use 100% unsweetened Pascha brand) or Paleo Chocolate Chips
  • (optional) 1/2 cup chopped pecans or walnuts (I love them with either kind)

 


1) Pre-heat oven to 350° if you plan on baking the dough immediately. If you have time to refrigerate (see step 5), pre-heat oven when you plan to bake the cookies.

2) Beat eggs, oil, salt, baking soda, sweetener, and vanilla with electric mixer, on high, for 2 minutes.

3) Add cashew butter to the mixing bowl and mix on low until batter is smooth.

4) Fold in chips, and nuts, and stir to distribute evenly.

5) If you used xylitol, coconut or maple sugar, skip to step #6 now. If you used maple syrup, refrigerate the batter for at least 1 hour to create the best rise and texture. (But, if you are in a hurry and don’t have time, then just bake them right after you make the batter. They will turn out fine, just a bit flatter.)

6) Scoop rounds of batter onto an ungreased cookie sheet.

7) Bake for 12-16 minutes. Less time for gooey texture, more for cakier texture.

 

These soft, chewy Paleo Chocolate Chip Cookies are sure to please even the pickiest of paleo cookie fans!

 

Paleo Chocolate Chip Cookies

 

 
Paleo Chocolate Chip Cookies
 

One Comment

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  1. Megan

    These continue to be my favorite Paleo cookie and I make them all the time. I’m so happy to finally have the perfect Paleo chocolate chip cookie in my back pocket!

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