“All the Time” Chocolate Chip Cookies – A Guest Post by Louise of PaleoMagazine.com
Today, I am honored to have Louise from PaleoMagazine.com guest post on The Healthy Foodie. I think you will adore the Chocolate Chip Cookie recipe that she is so generously sharing with us. This is just one of her many mouth-watering offerings, though. Indeed, Louise has just released her awesome new cookbook, The Essential Paleo Cookbook, which comes with a great selection of amazing recipes and a bunch of awesome bonuses, too – click here to check it out!
Alright… ‘nough talk on my part. Here’s Louise, you guys…
Do you ever find that certain times of year just make you want certain foods more?
We don’t eat many desserts around our house, but even apart from the holidays, I always find that I crave slightly sweeter foods starting around December. And it usually carries over into January and February…
And I know I’m not the only one who feels this way. Remember when Sonia posted her Chewy “Turtles” Cookie recipe?
Yeah…I couldn’t resist that one either.
Despite the name of this recipe, I don’t necessarily recommend making these cookies “all the time.” Even with great ingredients, they’re crazy-easy to overeat.
It’s just that when I was naming them, I kept asking myself what’s special about them, and the only thing that came to mind was that Jeremy (my husband) and I wanted to eat them all the time.
There are a lot of great Paleo cookie recipes, but we LOVE simple recipes, and Jeremy (in particular) still dreams about chocolate chip cookies fresh from the oven when he was a kid.
If you make these, I highly recommend the Enjoy Life chocolate chips, which have much better ingredients than 99% of chocolate chips you can find. (And they’re even sold in Target now!)
Here are step-by-step instructions for making the cookies:
Preheat oven to 325°F (163°C). Mix together the almond flour, coconut flour, shredded coconut, vanilla extract, raw honey, 2 whisked eggs, ghee, and dash of salt in a large mixing bowl.
Then add in the chocolate chips and fold in.
Form small 2-inch diameter cookies and place on a parchment paper lined baking tray. Bake for 12 minutes.
Remove baking tray from oven and cool for a few minutes before removing cookies from the baking tray.
“All the Time” Chocolate Chip Cookies
- 1 1/2 cups 143 g almond flour
- 1/2 cup 56 g coconut flour
- 1/4 cup 43 g finely shredded unsweetened coconut
- 2 teaspoons 10 ml pure vanilla extract
- 2-3 Tablespoons 32-63 g raw honey
- 2 eggs, whisked
- 1/2 cup 120 ml ghee, melted
- 1/2 cup 66 g chocolate chips
- Dash of salt
- Mix all ingredients together in a large mixing bowl (add the chocolate chips in after everything else has been mixed together well).
- Form small 2-inch diameter cookies and place on baking tray. It should make around 20 cookies.
- Bake for 12 minutes. Remove baking tray from oven and cool for a few minutes before removing cookies from baking tray.
About Louise Hendon