Paleo Choc Chip Cookies
These paleo choc chip cookies are also vegan and gluten free but they taste as good as the regular version that I used to make before my I began my healthy eating journey!
I am so grateful that I finally have a recipe for this – the last lot that I made never made the blog (do you ever wonder about the flops?), they were somewhere between a cookie and a cake and just didn’t feel right. These are all cookie thank goodness. I know I’ve done a good job when my kids ask for more – especially my 3 year old daughter. She is particularly good at giving me (extremely) honest feedback these days ;-).
I wanted a cookie that we would all love – I am vegan but my husband and kids are not so it was important to me that one recipe would cater to both preferences. I am trying to cut down on refined sugar in all of our diet so I have used Stevia instead of sugar in these. They are very sweet and if you prefer a less sweet cookie maybe cut down the Stevia from 1/3 cup to 1/4 cup.
Next time I may experiment with some shredded coconut in the recipe – the coconut oil I used is extra virgin and unrefined so it does have quite a coconut-y flavor anyway and I think that adding some shredded coconut will enhance the texture. Being made with almond flour they have a crumbly and crunchy texture – which I love in a cookie.
It’s a great feeling to be able to sit down with your family and enjoy some home made choc chip cookies and a glass of almond milk and know that even though it feels totally decadent and comforting, that actually it’s pretty healthy and ok. No refined sugar, low GI and a decent after school snack for the kiddies. Unfortunately it needs to stay as an after school snack rather than a lunch box filler as our school has a strict ‘no nuts’ policy – but sometimes I think this makes it feel even more special and like a treat :-).
These cookies are so easy and delicious (with no nasties). Loved by adults and kiddies alike 🙂
- 1 1/2 cups Almond Flour
- 1/3 cup Stevia (granulated)
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Pink Himalayan Salt
- 3/4 cup Dark Choc Chips (Dairy Free/vegan)
- 5 Tbsp Coconut Oil (melted)
- 2 tsp Vanilla Extract
Pre-heat oven to 320 F. Line a baking tray with grease proof baking paper and lightly spray with cooking oil.
Add all dry ingredients (except choc chips) to a bowl and combine
Add coconut oil and vanilla extract and mix through to form cookie dough
Add choc chips and combine.
Roll into 12 equal sized balls and gently flatten with palm of your hands. Space evenly on tray (with space around each cookie as they will spread on cooking).
Bake for 10 minutes. Leave to cool on the tray as they will be quite crumbly when hot. Serve and enjoy!