Paleo Chocolate Chip Cookies
We joke that we are a little bit like kids when it comes to week day lunches. We both sit at a desk all day so if we don't plan for all of the cravings then we both come home a litttttle cranky. I used to not really care about sweets, but now I crave something small after I finish my lunch. I have been working on a chocolate chip cookie recipe I can feel good about to pack in my lunches for a while now. It took many fails to find the perfect texture and flavors, but I have finally done it!
- 1 stick grass fed butter (Kerrygold is my favorite)
- 1 1/4 cup almond flour
- 1 tbsp vanilla
- 2 tbsp maple syrup
- 1 large brown egg
- 1/2 tsp baking soda
- 1/3 cup coconut sugar
- 1/4 tsp pink himalayan salt
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- In a mixing bowl, add the butter, egg, vanilla, coconut sugar and maple sugar. With a hand held mixer mix until smooth and creamy.
- In a separate bowl add your almond flour, baking soda and salt. Mixing together and then slowly add into your wet ingredients. Continue to use your hand held mixer until all ingredients are mixed together a dough forms.
- Fold in your chocolate chips to your dough.
- Using a spoon or ice cream scoop to get small amounts of dough onto your cookie sheet (lined with parchment paper or a reusable non slip mat) making each cookie 2 inches apart.
- Bake in the oven for 15-20 minutes until your cookies are golden brown.
- Take out of the oven and let the cookies cool for 5 minutes before transferring to a cooling rack.
- Store in the fridge for up to a week or freeze to have on hand.