Well, its a new year and we’re going to try to start it with a bang. The first on our to-do list was to start a blog about our Paleo experience. We’ve been doing Paleo for 2 months now and really starting to get into the groove with our cooking. Angel and I are both very avid at-home chefs (or so we’d like to think), but going Paleo really put a quick damper on a lot of the food we created. Not that the food wasn’t good, but we really didn’t know how to cook pseudo-gourmet and still stick to the Paleo diet. A couple months down and we’re really starting to understand the way the food needs to be prepared better…slowly and rather painfully, but nevertheless, i think we’re getting it!
So, for the first recipe of the new year, we’re going to go with something that has taken me a few revisions (due to texture issues that needed to be addressed)…Chocolate Chip Cookies!
Let me tell you something about Paleo baking… It’s hard. As much as I love being Paleo, its very hard to re-create things in the baking world. Consistency is the biggest problem that I continually run into. Now, I know that these have a lot of ingredients, but as you’ll find in Paleo, you keep all of them in the house. And it really does matter for the texture. If you don’t mind them being a little gritty, you can just use all almond flour (instead of flax and coconut) and you can also just use oil instead of applesauce.
Anyway, these go great with coconut ice cream (especially if you heat the cookie for 10 seconds in the microwave first!). Don’t forget, they’re Vegan, Grain-Free, and Dairy-Free!!!
Recipe: Paleo Chocolate Chip Cookies
Summary: These Paleo Chocolate Chip Cookies go great with coconut ice cream (especially if you heat the cookie for 10 seconds in the microwave first!). Don’t forget, they’re Vegan, Grain-Free, and Dairy-Free
- 2 cups Almond Flour (I blanch my own almonds and food process them)
- ¼ cup Flaxseed Meal (if you don’t want to use flax, just use ½ cup coconut flour)
- ¼ cup Coconut Flour
- ½ tsp Sea Salt
- ½ tsp Baking Powder (aluminum free)
- 1 bar 90% Cocoa Chocolate (I use Lindt – no dairy!), cut up into pieces
- 2 Tbsp Sugar (raw) or Coconut Crystals (if a lower glycemic index is what you seek)
- 1 Tbsp Vanilla
- ¼ cup Agave Nectar
- ¼ cup Grapeseed Oil
- ¼ cup Applesauce (organic)
- Preheat the oven to 350 degree Fahrenheit.
- In a bowl, mix the flours, meal, salt, baking powder and chocolate.
- For the wet ingredients, I like to use the bullet (a small blender with dishwasher safe attachments) to incorporate all, but you may mix however you like. Combine the sugar, vanilla, agave, oil and applesauce (I add raw sugar in this group because it dissolves better in the wet, if not done this way, it can be gritty in the cookies).
- Mix wet into dry. Grease a cookie sheet with coconut oil (yes, they make a spray can of this and it is wonderful).
- Take a spoonful of dough and smash it flat with you hands. It should be 2-3 inches across and ¼ inch thick. It is important to note that however they look on the pan is how they will look when they are done. So if they are ugly going in, they will be ugly coming out ;)
- Cook on the middle rack for 7-12 minutes depending on your oven (mine is exactly 10 minutes).
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 6
Goes great with our Strawberry Ice Cream or Vanilla Ice Cream!!