The first paleo cookie I ever made was ok. The taste was great, but they were annoyingly sticky. I couldn't get them off of the cookie sheet in one piece, let alone take a bite of one without it slowly folding over and breaking. I made them twice, and hated them both times for their stickiness! With my new found confidence in the kitchen, I decided it was time to tackle the cookie challenge once again. One shot...that's all it took and I hit a home run baby! These cookies baked up so nicely and even turned perfectly golden brown. They were never too soft or sticky and actually held up very well in a tupperware! This my friends, is COOKIE GOLD!
Coconut Chocolate Chip Cookies [Paleo]
Makes about 20 cookies.
Ingredients:
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup shredded unsweetened coconut
- 1/4 cup enjoy life chocolate chips
- 1/2 tsp baking powder
- dash of sea salt
- 1/3 cup coconut sugar
- 1 egg
- 3 tbsp coconut oil, melted
- 1 tsp vanilla
Directions:
- In a medium bowl, combine almond flour, tapioca flour, coconut flakes, chocolate chips, baking powder and salt.
- In a small bowl, whisk the egg and the sugar. Add coconut oil and vanilla.
- Mix the wet ingredients with the dry ingredients until just combined.
- Chill the dough in the fridge or freezer for 20-30 minutes.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place on the cookie sheet. Flatten the balls to allow even baking.
- Bake for 8-10 minutes, until edges become golden.
- Place on a rack to cool and enjoy!
