Monday, December 5, 2011

Delicious Paleo Chocolate Chip Cookie Recipe

A picture of cookies made with the best paleo chocolate chip cookie recipe.
Picture of the BEST paleo chocolate chip cookie recipe out there.
After an exhausting (but not exhaustive) baking and taste testing of six paleo chocolate chip recipes a few weeks ago (that post is here), I set out to perfect a paleo chocolate chip recipe of my own - one that would hopefully offer a "less unhealthy" alternative to traditional chocolate chip cookies, but best match their flavor and appearance, using ingredients from the paleolithic diet.


For a starting point, I used a recipe closest in taste and appearance to a traditional chocolate chip cookie (Recipe #6 of my Paleo Cookie Recipe Comparison). Tasters of the original Recipe #6 griped about the oiliness, sweetness, and flavor of the oil, so I began testing changes to the recipe.
A picture of cookies made with the best paleo chocolate chip cookie recipe.
BakerGal's delicious paleo chocolate chip cookie recipe! 
I made about 15 different batches, using each one to experiment with different sweeteners, oils, other ingredients (almond nut butter, cashew nut butter, hazelnut flour), and ratios until my taste testers and I were satisfied. For oil, I steered away from non-paleo options (canola oil, vegetable oil) and from paleo options that would introduce non-traditional flavors to my cookie (olive oil, coconut oil, walnut oil). Eventually, I settled on macadamia nut oil. Macadamia nut oil is rich and smooth with a pleasant flavor that doesn't interfere with the dominant cookie flavors. To sweeten the batter, I tested batches made with agave syrup, raw honey, and a homemade paste of dates. Extra dark chocolate chips helped temper the cloying sweetness tasters found unappetizing in the original recipe. I knew I had succeeded when one taster wandered through the kitchen, nabbed a cookie and ate it without realizing it was paleo.


In the process of making so many batches, I learned a few things that are important for the success of this cookie, including sweetener substitutions and measuring almond flour. I've noted these in the recipe notes of the final recipe below.
A picture of cookies made with the best paleo chocolate chip cookie recipe.
Best Paleo Chocolate Chip Cookie Recipe
BakerGal's Best Paleo Chocolate Chip Cookie Recipe, Makes 16-20
5 oz (1 1/4 cups) very finely ground blanched almond flour (NOT Bob's Red Mill...see notes)
1/4 teaspoon salt (I know you're supposed to avoid salt, but this is seriously important for flavor)
1/4 teaspoon baking soda
1/4 cup raw agave nectar (or 1/4 cup raw honey plus 1 to 2 tsp water. See below for date paste substitution.)
1/8 cup macademia nut oil (link goes to amazon)
1 tsp vanilla extract
A scant 1/4 cup dark chocolate chips. I used Guittard Extra Dark chocolate chips (63% cocoa and incredibly smooth). Using a darker chocolate (for example, the Guittard 72% Cacao Baking Discs) will make the cookies less sweet.
  • Heat oven to 325.
  • Mix almond flour, salt, and baking soda well. In a small bowl, mix agave nectar, Macadamia nut oil, and vanilla. Combine wet and dry ingredients, mixing well. Add dark chocolate chips. Batter should be thick enough that you can roll a small ball between your palms and set it on the cookie sheet without it drooping or losing shape (see notes).
  • Make 16 - 20 small balls of paleo chocolate chip cookie dough and space them evenly on a cookie sheet lined with parchment paper. Press the cookies down as flat as possible with the palm of your hand. This is important! The cookies will NOT spread out on their own.
  • Bake about 6 minutes. Watch closely and remove when the edges start to brown. . . they could be done at 4 minutes or at 8 minutes depending on the size of the cookie and your oven calibration.
Paleo Chocolate Chip Cookie Recipe Notes:
Almond Flour:
The brand of almond flour you use is important because you want a flour that is very finely ground, and this quality varies greatly across brands. Bob's Red Mill almond flour is not finely ground enough - I did a test batch and the cookie batter is too runny and ends up ugly with a grainy texture. Honeyville Farms (link goes to amazon) is the brand I used for the cookies pictured above and would recommend. If you can't find Honeyville Farms almond flour or macadamia nut oil, you can follow the links in the post to Amazon to purchase it, or you can visit the "store" section of the blog, where I've provided links to purchase them.

Measuring the almond flour by weight is much more precise than measuring by volume, so use a digital scale if you have one. Trying to measure almond flour by volume can lead to over- or under-measurement: if it is too packed or too fluffed-up you fit too much or two little of it into your measuring cup. If you don't have a scale and have to measure by volume, then do your best to gently spoon the flour into the measuring cup and level it off with a straight-edged knife. As a rule of thumb for this recipe, you should be able to roll the finished paleo chocolate chip cookie dough into a ball between your palms, and when you set it down it should keep its shape. Add a little more almond flour if it doesn't pass this test.

Sweetener substitutions:
I prefer agave syrup's flavor and performance in the recipe, but tested some substitutions:
Raw honey: It works just as well. I tried a batch that turned out looking almost identical, feeling a little bit chewier, and tasting faintly of honey.
Date paste: If you prefer "whole sugars" that come embodied in their originating fruit, I also tried a date paste that worked but yielded a slightly wetter cookie with slightly less traditional flavor. To make a date paste substitute, take 8 pitted dried dates and chop them very finely. Add 1/4 cup water to the chopped dates and heat in a pan or microwave, stirring frequently until they've softened and absorbed some of the water (about 30 seconds in the microwave, stirring every 10 minutes). Add water as needed to keep them hydrated and jam-like in consistency. Remove from heat and mash the dates as thoroughly as possible with a fork. Add another few teaspoons of water if needed and heat again briefly to further soften the mixture. Place the paste in a measuring cup. If you don't have 1/4 cup of date paste, add enough water to bring the mixture up to the 1/4 cup line. Proceed with recipe as written.


Macadamia nut oil:
It has a long unrefrigerated shelf life, but doesn't often fly off the shelf at your local supermarket, so those bottles may have been there for a while. Be sure to select a fresh bottle.

Enjoy!

BakerGal

93 comments:

Joanna said...

Mmm they look delicious!!

Elliott C said...

Damn those cookies look good!

BakerGal said...

Thanks and thanks!

Mark said...

BakerGal - it looks like you've outdone yourself again! We can't wait to try them. We'll give you a full report once we're done :-)

Elina (Healthy and Sane) said...

Wow, what an experiment!! I'm glad you found the perfect cookie. Is macademia oil widely available? I don't think I've ever tried it :)
PS - Is tofu on the paleo diet? I'm hosting a giveaway so check it out if you're interested!

BakerGal said...

Mark - Thanks! Hope they turn out for you!

BakerGal said...

Elina - I found macadamia oil at my local Whole Foods, so that's worth a check. Definitely call around before heading out to shop, though. Tofu and soy products aren't paleo, since they are made from a legume (soy beans).

BakerGal said...

Elina - In case you can't find any macadamia oil near you, I added a link to it through Amazon.com within the ingredients section of the recipe (you'll see "macadamia nut oil" is blue and underlined...that will take you to the product page).

Marissa said...

I am impressed!!! That's a LOT of baking. Who ate all the cookies? I'm going to make these right now but am gonna use Bob's Red Mill. The texture doesn't bother me. :)

BakerGal said...

Luckily, I didn't have to eat them all myself! I had many hungry volunteers who helped them disappear. :) Good luck with the Bob's Red Mill almond flour...like I said, they won't look as nice and will also taste grainy, but I have tried it and it works.

Lindsey said...

The only almond meal held around here that I can find is Bob's, or Trader Joe's. Do you know of any other more finely ground almond meal/flour brands?

BakerGal said...

Hi Lindsey! Yes, Honeyville Farms Blanched Almond Flour is the right consistency. You could try calling your local healthfood store to see if they offer it, but I've provided a link in the "Store" section so that you can buy it from Amazon! Hope this helps!

BakerGal

Lindsey said...

Whoops! I meant to say, "Other than the Honeyville brand." Well, everyone, I used Bob's (made the cookies for tomorrow, didn't have time to order :S) and it the batter was very runny and difficult to handle. The cookies spread out pretty far and when I took them out, they were giants kissing each other. But, aside for the inevitable grainyness, they're still absolutely delicious. Closest substitute I've had yet. Awesome recipe.


P.s. thanks for the quick response :D

breanna said...

I made these tonight and they were DELICIOUS!! I used honey instead of agave and walnut oil instead of macadamia because it's what I had on hand and I was impatient to try this recipe! my almond flour was not as finely ground as you suggested, but we didn't mind the texture. I'll try it again as written sometime, but am thrilled with my tasty treat tonight!

Anonymous said...

Just baked these for the first time - I actually had to order the macadamia nut oil and the almond flour online. My non-Paleo husband thought they "tasted funny", but o...m...g... I think they are delicious!
The only issue I had was that I think there was a drop or three too much in the way of liquid so the dough was sticking to my fingers and the cookies came out a little mushy. It didn't affect the taste, but next time I'm going to mix them up and maybe add a little more almond flour to hold the mixture together. I used 60% cacao chips but want to try something a little less sweet.
Other than that, the taste and texture was perfect and they took care of my sweet/chocolate cravings. Very filling!

pedwards said...

I followed the recipe exactly... Yummy!

aberard said...

OMG! I tried these today and the only substitute I made was using coconut oil instead of Macademia oil and they are SOOO good! Thank you so much for posting this recipe. I can't wait to try the brownies. I get to be on paleo and still enjoy treats! AWESOME!

Unknown said...

OMG! I just made these and the only substitute I made was using coconut oil instead of macademia oil. THey are SOOO good! Thank you so much for posting this recipe I can't wait to try the brownie recipe. I am really glad I can go paleo and still enjoy treats! AWESOME!

BakerGal said...

You're mighty welcome!!

Unknown said...

Oh, and I used NOW almond flour and they turned out perfect no running dough at all.

Anonymous said...

I have tried a few paleo chocolate chip cookie recipes and yours is by far the best. I subsituted macadamia oil for coconut oil and it came out fabulous. I actually prefer thse than the real cookie because it is not so sweet

Christina said...

Hey BakerGal! Thanks for sharing this recipe :) I was impatient to try it, and so I was lacking some err... key ingredients (like chocolate chips, LOL) but I made it with Bob's Red Mill Almond Meal/Flour (I know, I know) and coconut oil (yes, I know again) but honestly - I was quite happy with how they turned out, especially since you warned me what to expect! Without the Cchips, and the bit of grittiness from the almond meal, along with the fairly noticable flavour of the coconut oil, they ALMOST had a mouthfeel/flavor of like... a coconut macaroon! Either way, my little boy was mighty pleased to have any sort of cookie (I've been placating him with muffins - he's been pretty good transitioning to this new grain/dairy free lifestyle, but I think he reall misses his "munchies"). Thanks for all the hard work that I know you did trying to figure out the mechanics of this recipe!!

Anonymous said...

Any side effects from eating too many? (tummy ache? I think I already ate too many almonds today before these cookies. oops.)

BakerGal said...

I didn't test the limits :) You'll have to use your best judgement there...Too much of any one thing can't be good.

Rochelle said...

Any thoughts on using mashed bananas for the sugar?

BakerGal said...

Hmmm! That is one I didn't think of trying. I know that the date mash works pretty well, but dates are much much sweeter than bananas. I you try it, please report back! My guess is it will make a chewier, thicker cookie that has a banana flavor. Best of luck!

mena94x3 said...

Aren't bananas a substitute for eggs, not sugar? Speaking of which, why does the recipe not call for any eggs? Did you try that and they turned out too cakey?

BakerGal said...

Although bananas are sometimes used as an egg substitute, their inherent fructose content should also make them sweet enough to provide some substitution for the sugar called for, validating Rochelle's idea to a degree. To the point of you second question, the base recipe I began modifying did not call for eggs, and since most paleo followers try to limit egg intake, I did not attempt to introduce any to this recipe.

mena94x3 said...

Cool beans! Well, since "you're allowed" up to 6 eggs a week, I think I'll try 2 versions; one w/o eggs (following your exact recipe) and one w/ an egg - just to see what it does to texture. The reviews sound very impressive and I can't wait to try it! Just need to hunt down some Honeyville Farms flour. Thanks for going through all that work to perfect a Paleo dessert!

BakerGal said...

Awesome! Definitely check back in and let me know how the version with the egg goes. I'm curious!

Kyle Deneke said...

I see so many "paleo" recipes with chocolate chips these days. Unless you are using 100% chocolate, there is sugar added. There is usually soy lecithin as an additive also. So how is it paleo?

BakerGal said...

Hi Kyle! It is true that it is hard to find good chocolate chips, even if you aren't following a paleo lifestyle. If you are a very strict paleo follower, you can buy unsweetened baking chocolate (ingredients will include only unsweetened cocoa/cocoa liquor) and chop it into small chunks to use - Ghirardelli offers a 100% cocoa unsweetened chocolate baking bar that can serve this purpose. However, without a small amount of sugar, cocoa is quite bitter. In this case, I chose the darkest chocolate chips I could find (meaning lowest sugar content) - Guittard Extra Dark Chips. The label boasts only four ingredients. Unfortunately, this brand does contain a small amount of soy lecithin - and though not at levels approximating eating a serving of legumes, some paleo bakers may choose to use only unsweetened chocolate chunks to avoid the additive.

Kristin @ Petal and Thorn said...

hi! i'm going to try making these right now, but was wondering, do you have any experience substituting xylitol or erythritol instead of the agave? the agave/honey is the only ingredient hubby is a little wary of. he's way stricter paleo than i am.

BakerGal said...

Hi Kristin! I haven't tried using xylitol or erythritol. If you give it a shot, please let me know how it goes!

Kristin @ Petal and Thorn said...

i made them, exactly as per your recipe, but with honey and chopped nuts. my goodness, they are incredible. all your research paid off. they were so much better than the ones i ordered online from a baker. i think you are totally right- the type of almond flour you use is key. the coarser grains just don't absorb the oil nicely, and you get a greasy, grainy cookie. i used JK gourmet brand (off amazon), and it made fluffy PERFECT cookies. i will try with xylitol next, and report back to you.

BakerGal said...

Awesome!!

Diana said...

These were great! Thanks for all your work experimenting with recipes and creating your own! I will definitely make these again!

BakerGal said...

Glad you like them!!

Donations Central said...

Absolutely the best paleo cookies I've ever had! I ran out of macadamia nut oil the second time I tried it and used almond oil which turned out really good too! I also substituted honey and maple syrup for the agave with great results. Awesomeness...

BakerGal said...

Cool!

Michelle said...

These are fantastic! Thank you so much for all your hard work!!!!!!!! I didn't have macadamia nut oil so I used walnut oil and they turned out great! Now I just have to stop myself from eating the whole tray!

BakerGal said...

Good luck with that! ;)

Kristin @ Petal and Thorn said...

i wanted to let you know that i tried this recipe with erythritol, and it's great! i used 1/4 c. maple syrup, and added about 4 tbs erythritol to it to match the sweetness of the agave in your recipe. worked like a charm!

tinsenpup said...

This is a fantastic recipe; a new favourite. They worked really well with coconut oil in place of the macadamia oil, although I'm looking forward to trying them with the latter when I can get some. For those in Australia, Lucky brand almond meal works great. I recommend buying the unflavoured almond meal if you have allergies, however. Thanks for sharing this wonderful recipe!

Meagan said...

I used your recipe as a base. I've been eating too many almonds/almond butter/almond flour so I did equal parts coconut flour, almond flour (trader joe's brand) & tapioca flour. Added an egg because of the coconut flour. Wow! So good!! Next time, I'll make it exactly as you have it written. They look so great in the picture!

Anonymous said...

Have you ever tried baking with Chestnut flour? I've just started using it and am curious about your findings.

BakerGal said...

Unfortunately, I haven't tried that yet! If you do, please let me know how it turns out.

Anonymous said...

I hardly ever comment on anything..but these were so good! I had to say thank you for your hard work. My kids are so happy that they got to have cookies!!! They have been doing paleo for almost a month now and these kind of treats help to ease the way.

BakerGal said...

You're welcome!!

cb16ac46-6cc2-11e1-94ee-000bcdcb5194 said...

I am confused by the post regarding the Paleo Diet and no eggs. I'm not certain where you received that information, but it is wrong, as eggs are a STAPLE of the Paleo Diet. Now, if you mean the fake eggs that come in a carton, then yes, they are not Paleo. But whole, in the shell, comes from a Chicken, eggs are 100% Paleo. In any case, the recipe does sound delicious and I am excited to give it try. I am wondering if there is a way to add an egg or two to this recipe to increase it's protein content. Thanks for all of the hard work.

jenzett said...

This is a GREAT recipe! I am posting it to my blog tomorrow, all credit to you, and a couple modifications that I had to do out of necessity. I am going to snag the macadamia nut oil and finer almond flour and make them again. Thank you!!

Anonymous said...

Have you tried coconut nectar? Or ghee in place of the oil

BakerGal said...

I haven't. If you do, please let me know how it turns out!

Angie said...

Think I might try these for a cheat day since they aren't 100% Paleo. Really excited to try them though! :)

Ally and Moema said...

I just pinned this, these are excellent! I really like the flavor, I usually like the chocolate chip part of the cookie best but these I actually loved the actual cookie!

Rena said...

These were great. Even my 6 year old who usually dislikes all my paleo baking loved these! I used coconut oil bc i had it on hand. I am guesing I made mine much larger than you bc I only got 13 and took about 10 mins to bake! But so great. Will do these again and again!

Eddo said...

Just baked some of these and they are amazing. I too used Bob's Red Mill and they were still fantastic. It's hard to believe they are Paleo friendly. I think I like them better than the regular chocolate chip cookies

Amanda L said...

I just made these and they were amazing! I used expeller pressed coconut oil, so no coconut flavour. I totally agree that the salt is necessary! It makes them taste more buttery :) I also used 3/4 tsp of baking powder instead of baking soda (I know, not really paleo but I'm out of baking powder, and the baking soda was still in the cupboard!) And I used honey, but without the added water. I also only had the Bob's Red Mill almond flour. I tried running it through the food processor to see if I could get it finer, but I don't think that did a thing! Anyway, they spread out and were super flat (almost like a crepe!) and they didn't rise at all (I'm sure because of the baking powder substitution).

Anyway, all those changes and they were still AMAZING! I can't wait to try them again with the 'proper' ingredients! They are a little bit chewy, and although they were paper thin, they stayed together really well (which can't be said for many other cookie recipes)

Thanks so much for doing all this work to 'optimize' the recipe. I totally sounds like something I would have done before I had kids :) Now with a 2 year old 'helping' with every batch, everything goes a lot slower! lol! I'd been searching for the 'perfect' paleo cookie, and I really think you nailed it! Yay!!

Amanda L said...

I just had to add that I went out and found some better almond flour (JT Gourmet - I live in Canada, and we can't get Honeyville Farms almond flour up here without ordering it online). Anyway, for the Canadians, look for JT Gourmet! I also picked up some baking soda, so I followed the recipe except for substituting coconut oil, and using honey. They turned out SO AMAZING! By far the best paleo cookies I've made/tried. The did spread out a bit, so maybe next time I should weigh the flour.

BakerGal said...

Hi Amanda,

Glad these worked for you! Thanks for sharing your tips for the Canadian readers out there!

BakerGal

erich0809 said...

@ BakerGal - you mentioned using a scale to measure the flour instead of a volume measure.. For accuracy, are you just measuring out the equivelnce of ounces to the cups needed (going from volume/volume to weight/weight) or are you even considering density for an accurate weight. I understand cooking is a science, so I'm curious to know the measurements you are suggesting.

BakerGal said...

Hi erich0809,
I am using the following conversion values: 1 cup of almond flour (volume) is equal to 4 ounces (weight). This is based on almond flour manufacturer suggestions. For this reason, I call for 1.25 cups of almond flour (measured by volume) or 5 ounces (measured by weight). For another material, brown sugar for example, these conversion values would be different: 1 cup of brown sugar weighs about 7 ounces. I hope this answers your question!
BakerGal

Anonymous said...

Just made these and WOW! I have to follow a fairly strict Paleo diet and these cookies were a nice treat. They are the closest you can get to the real thing. My almond meal was not a fine grind but they are still perfect. Thanks for all of the work you put into this recipe. For people like me who can't eat any grains for whatever reaon will find a real treat in these cookies.

thefitcookie.com said...

These look so good! I will have to try this recipe sometime. I made some with almond butter once, but these look awesome! I tweeted your recipe : )

BakerGal said...

Thanks for the tweet! If you try it out, let me know how it goes! :)

Amy said...

Hey BakerGal,
I've recently stared cooking a few Paleo recipes, trying them out on my boyfriend and surprising him with the fact they are Paleo.
I have just baked these cookies and I have to say that they are amazing. After my last attempt at Paleo biscuits (which were very bland and coconuty), I was a little unsure, however I am delighted.
I took them to work and amazed everyone!

Thank you so much! I may just try your Chewy Brownie too.

Amy x

BakerGal said...

Great news, Amy! Thanks for letting me know!

Anonymous said...

I made mine with Bob's Red Mill almond flour and olive oil, and they turned out pretty good. However, my taste buds may be off given that I'm paleo. Thank you for sharing the wonderful recipe.

Amber said...

I get to be the pain. I have an almond allergy. Is there any substitutions out there?

BakerGal said...

I haven't tried any non-almond flour substitutes, but there's at least one direction I think would be worth trying, and that is other nut-flours. I've seen hazelnut flour at Whole Foods, and there are probably others as well. Grinding a nut flour at home is also an option, but will likely be a poorer consistency than a commercially ground flour. Best of luck...and let me know if you find a good alternative - I'll share it!

Maggie Zoiss said...

I tried using coconut oil and raw honey, the honey was too strong in flavor. I just tried the original recipe, but didn't have "raw" agave. It is very good though, I wonder about using coconut palm sugar. How much would I use? Thanks!

BakerGal said...

Hi Maggie,

I agree with you on the honey. Some like it, but I find the flavor distracting when in baked goods that don't normally call for honey.

An alternative paleo cookie recipe I've tried calls for about 1 cup of palm sugar for a batch of dough that makes about 24 cookies. Here's how I would recommend proceeding: For the recipe above, I would start with 3/4 cup of palm sugar. Since you will be missing the moisture of the agave syrup, add a small amount of water to the palm sugar until it is moistened, and then mix it in to the batter. If the batter seems too dry and/or doesn't taste sweet enough, add a little more sugar or water, 1 tablespoon at a time, until the dough is pliable enough to form a cookie and it seems sweet enough.

Best of luck!
BakerGal

Anonymous said...

Great recipe I substituted macademia nut oil for pure apple sauce. Very Good!

Anonymous said...

Super fast to make and yummy! I used almond oil rather than macadamia nut. The batter was sticky even though I weighed my almond flour so I did use more. It was still sticky and losing a bit of the cookie taste so I put the batter into the fridge for about 30 mind to chill it. Worked great! Thanks for your time well spent in the kitchen!

Anonymous said...

i tried these tonight and they were fantastic! Do you know the nutritional facts on these or the calorie count?

BakerGal said...

So glad you liked them! Unfortunately, I don't know the nutritional facts on them...

BakerGal

Internal Peace said...

OMG...I just made these (following your recipe exactly!) and they knocked my socks off! I immediately made a second batch after tasting the first one, because they were THAT GOOD! Thanks!!!! :)

BakerGal said...

Awesome! :)

ewalkchoc said...

I was so impressed with these after baking them! They had that traditional chocolate chip cookie taste that I haven't been able to find with other paleo recipes. Thank you so much for sharing this recipe and I look forward to more great stuff!!

Mike_K said...

I just posted on your comparison on how good recipe #2 was. Now I have to try these!!!! Thanks for experimenting and finding greatness!

Anonymous said...

I'm gonna be honest, I didn't follow this to a T (no disrespect to the recipe creator). I just have this thing where if I didn't have some say in how the recipe was made, I feel like I can't take some credit for it. What can I say, I like the attention haha. But this recipe was definitely the best 'base' paleo cookie recipe I have found yet! I'm not the strictest of Paleo eaters, so I made some not-so-Paleo alterations, but I checked, and it's all within the Paleo "wiggle room". yay! First alteration was, I slightly reduced the almond flour and supplemented with 2 tablespoons of white rice flour - created an AWESOME dry mix texture, very much like real flour. The second change I made was for the flavor. I always knew that, since flour doesn't have much flavor, the richness and familiarity of a lot of baked good is derived from two ingredients: vanilla and BUTTER. I'm not really afraid of butter like some people, and it's actually a very popular ingredient among Paleo eaters, so I replaced the oil with an equal amount of butter. I knew I was on the right track when I was done mixing the dough and there was virtually no difference in smell and texture between this batter and traditional cookie batter. I cooked them at 350 for about 8 minutes and they actually spread out and got kinda flat, but once they came out, and I took a bite - WOW. Definitely the most delicious chocolate chip cookie I have ever had. Even if I weren't gluten free, I don't think I could go back to regular cookies after this. Thank you so much for this! Oh and as a final note: I can not stress enough how amazing it is to grind your own almond flour. Most health food stores usually have bins of nuts to buy in bulk. I got a pound of slivered almonds at Sprouts for 5 bucks! Took it home and added a handful at a time to my Magic Bullet with the flat blade attachment and in 15 minutes I had almost a pound of the softest almond flour I've ever felt. I store it in a ziploc bag in the freezer as homemade almond flour goes rancid in about 3-5 days without the freezing cold. Once again; thank you so much for the great recipe! :)

Emily said...

I'm both sensitive to almonds as well as on a college student budget, so when I made these I made a few changes:

-5 oz. coconut flour for the almond flour
-1/2 tsp salt for the 1/4 tsp
-walnut oil for macadamia nut oil
-added a mashed banana (for liquid to combat drying effects of the coconut flour)
-added 2 eggs and 1 egg yolk (also for liquid/chewiness)

Aaaaand they turned out absolutely terrible! Note to anyone trying to modify this recipe... while I'm sure that the original recipe is amazing, definitely don't try the coconut flour! Also, the banana made it overpoweringly banana-flavored. However, crumbing the disastrous cookies over vanilla ice cream turned out pretty well, so there's that! Thanks for all your hard work, BakerGal!

Denise said...

BakerGal you are actually the best!! I've been trying to find the right healthy cookie recipe for ages, and fiiiiinally yours turned out AMAZING! So happy!!!

BakerGal said...

So glad you like them, Denise!! It always makes me happy to know that the hard work tweaking a recipe paid off! :)

Matt said...

I finally got the Honeyville Farms flour and I gave these a try. I found that half a cup of agave was too sweet for me... will reduce that to 3 tablespoons next time.

They tasted great, but the consistency was an issue... my cookies were really loose and would not stay together. I followed the recipe meticulously. Did anyone else have trouble with consistency? Perhaps I should have just continued cooking them, ie longer than 8 minutes?

Alternatively... I might try the idea of rolling them into balls and then baking them.

Either way... thanks for this recipe!

Anonymous said...

These were fabulous! I didnt have mac nut oil on hand so i subbed melted coconut oil. Thanks for sharing!

Lisa said...

I love your approach to testing all the cookie recipes. And I agree with your comments on the almond flour - using finely ground and weighing the almond flour works best. I am looking forward to trying your recipe!

Jamie H. said...

These cookies are amazing! I made them last night and hubby and I didn't save any for the kids. Tonight I have a double batch going on so that they can have some too! This recipe could really be trouble for me...I am addicted! ;). Thanks for the best paleo cookie recipe I have tried so far ( I like my sweets)!

BakerGal said...

So glad you like them!!

Jenny Jacoby said...

I found "Enjoy Life" brand semi-sweet mini chocolate chips at a Bi-lo grocery store in SC. They are dairy, nut, and soy free. They are also "certified gluten-free.", listing their ingredients as evaporated cane juice, natural chocolate liquor (non-alcoholic), and non-dairy cocoa butter. One tbsp is 75 calories, 5g total fat (3g saturated), 9g total carbs (1g dietary fiber, 7g sugars), and 1g protein. They are *delicious*, and I was never a big chocolate fan. :)

Eileen Adair said...

I used to Bob's Almond meal flour as that's all that is available in my area but I put it through my spice grinder just to get the consistency a little finer. I used a mini ice cream scoop to make the shape and they came out great! I am personally not on the Paleo diet but one of my college classmates is and I didn't want to exclude her from the goodies I was bringing in the celebrate mid-terms. Hopefully she is pleased with the results.

Anita said...

Absolutely the best paleo cookie recipe I have tried thank you! I used half raw honey, half maple syrup and threw in some organics dried blueberries and 2 tbsp shredded coconut which has made for a great texture. I found I didnt cook them long enough so the next day I put them back in oven for another 8minutes and they rebaked perfectly! Now I have them in my freezer so I don't over indulge and have found I like eating them best frozen anyway, makes them nice and crunchy but with the blueberries still chewy. I also pushed my also mind meal through a sieve and that worked great, cheers for a fab recipe ��

BakerGal said...

Ooh! Thanks for sharing these great tips with my readers! I'm so glad you love the recipe! Yay :) :)

Post a Comment

Comments or questions? Let me know what you think!