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Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, September 16, 2015

Paleo Chocolate Chip Cookies


Thanks to Danielle Walker (love her!) for another fabulous Paleo recipe! Her website, Against All Grain, is one of my newest faves - which is loaded with tons of great gluten free/paleo cooking and baking recipes. This is the best chocolate chip recipe I've come across yet that doesn't contain any wheat or gluten. I promise you won't be disappointed!
{ Prep Time: 20 mins / Cooking Time: 9-12 mins / Difficulty: Easy / Yields: 1 dozen }

Ingredients: 
1/4 cup palm shortening or grass-fed butter
1/4 cup coconut palm sugar 
2 Tbsp honey
1 large egg, room temperature
2 tsp vanilla extract
1 1/2 cups blanched almond flour
2 Tbsp coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup dark chocolate morsels
1/4 cup semi-sweet chocolate chips

* Note: Palm shortening can be found in the baking aisle -- it comes in a tub similar to margarine. Coconut palm sugar comes in a bag and can be found in the baking aisle next to the other sugars & sweeteners. I've included pics below so you can recognize them when you see them at the store:

Directions:
1. Preheat your oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone mat.
2. In a food processor, cream together the palm shortening, coconut sugar, honey, egg and vanilla for about 15 seconds until smooth and fluffy.
3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 more seconds. Scrape down the sides of the bowl if needed in order to incorporate all the flour. Pulse once or twice more.
4. Stir in the chocolate chips by hand.
5. Place golf-ball sized balls of dough on prepared baking sheet. Using a sheet of parchment paper on top of the dough, flatten them slightly with the palm of your hand or spatula. (The cookies don't spread much so create the size and thickness you want prior to baking them.)
6. Bake for 9-12 minutes, until they're slightly golden brown around the edges.
7. You can store the cookies in the fridge in a tupperware container. 

Recipe borrowed from the Against All Grain Cookbook. You can find the original recipe here.

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