|Picture of the BEST paleo chocolate chip cookie recipe out there.|
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.
|BakerGal's delicious paleo chocolate chip cookie recipe!|
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.
|Best Paleo Chocolate Chip Cookie Recipe|
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 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.
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.