The day has finally come! I took it to the IG polls the other week and asked you guys what recipe you'd prefer to see next. Paleo Choc Chip Cookies were a clear winner over Poppy seed muffins (although these also got a fair amount of votes, so I may make these next!). 6 batches in, and i'm finally happy with this Paleo Choc Chip recipe, that I also have to add, is nut AND dairy free. Unst Unst.
I tried MANY combinations, and initially tried to use ghee as the oil ingredient. I love the taste that ghee adds to baked goods, but because it's a lower fat option, the cookies just weren't spreading how I wanted them to. And to be honest, ghee aint cheap. So $30 later in ghee expenses alone, I decided to keep it accessible and stick with trusty coconut oil. Another ingredient I was initially using, was Pecan butter. This is a great alternative to the regular almond or peanut butter. If you have access to pecan butter (or even cashew) then feel free to make that swap for tahini. Or if you want to keep it nut free, swap it out for Sunbutter, the choice is yours.
These cookies are
Paleo
Gluten Free
Grain Free
Soy Free
Nut Free
Dairy Free
Refined Sugar Free
Soft
Cakey
And contain just the right amount of chocolate
Makes: 9 cookies
Prep Time: 20 minutes
Chill Time: 1 hour
Cook time: 12 minutes
What you'll need:
1 egg
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/4 cup coconut sugar
1 tsp vanilla essence
1/4 cup tahini
3/4 cup cassava flour
1 tbsp coconut flour
1 block dark chocolate (I used Hu Kitchen for a refined sugar free option)
1/4 tsp sea salt
What to do:
In a medium bowl, used an electric beater whisk your egg, oil, maple syrup, vanilla and tahini together until smooth and slightly thick.
Add in the coconut sugar and salt, beat for a further 2 minutes.
Sift in the cassava flour and coconut flour. Mix together using a wooden spoon, until incorporated.
Roughly chop up you chocolate into small chunks. Stir into batter.
Place in the fridge to chill for 1 hour.
Preheat oven to 350F and line a large baking tray with parchment paper.
Using a large icecream/cookie scoop, scoop out batter and space out on your baking tray. Slightly pressing down the batter.
Be sure to allow enough space between each cookie as they will spread.
Bake for 11-12 minus until lightly golden and the edges are slightly darker.
Remove from the oven and allow to cool slightly before enjoying.
**These are best kept in an airtight container on the counter for up to 5 days.
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