Hi! How’s everyone’s Tuesday going? It doesn’t feel like Tuesday today. I don’t even know what Tuesdays are supposed to feel like, or which day of the week I think it feels like instead, but it just doesn’t feel like Tuesday today. You know how sometimes a Tuesday feels like a Monday because of a long weekend? Yeah, that doesn’t apply here.
I think your Tuesday would be a lot better with some chocolate chip cookies in it, don’t you? But not just any chocolate chip cookies – these chocolate chip cookies. This is my paleo version of the most cherished delicacy in the culinary history of mankind (is that too much?).
I know you’re probably thinking nothing can compete with traditional chocolate chip cookies. Like Tollhouse’s recipe. It’s a classic. Real flour, real butter, brown sugar. I get it. Growing up, it was the only recipe my mom ever used for baking chocolate chip cookies. Nothing made my brother and me more well-behaved than the promise of freshly baked cookies. (Definitely my mom’s tastiest parenting tactic.) I estimate that roughly 8% of my childhood diet consisted of raw cookie dough eaten off my fingers. (Salmonella what?)
So yeah, I know how delicious real-deal chocolate chip cookies can be. I’m not one of those health freaks who thinks cardboard cookies taste amazing because I haven’t had a real cookie in twenty years. Those people definitely exist, and you know who they are. (Don’t eat their cookies.) Although I must admit, I have on occasion told people that kombucha tastes sort of like vinegary soda, only to be kindly informed that it does not taste like soda to people who actually know what soda tastes like. I mean, I did say vinegary soda, and I still think that’s pretty accurate, so I’m standing by my description, as well as my claim to not being one of those people with skewed tastebuds. Also, I’ve drunk enough Jack and Cokes in my life to remember what real soda tastes like. (Now I’m just an old lady who prefers tea + book + bed.)
Make these cookies – you won’t be sorry. Not only are they completely paleo, meaning they contain zero flour, butter, or white sugar, but they are absolutely delicious. Like, rip-up-Tollhouse’s-recipe-and-burn-it delicious. If you don’t trust me after I told you I think kombucha tastes like soda, then trust my brother. If a recipe is brother approved, you know it’s golden.
My brother loves these cookies so much that he actually offered to pay me to bake him a batch once a week. Not lying. I’m totally game, I’m just having a hard time putting any monetary value on these cookies. Is a hundred bucks a batch too much? I don’t know. Bake them (right now!) and then let me know.
Paleo Chocolate Chip Cookies (dairy-free, gluten-free, grain-free, paleo, soy-free, vegetarian)
– 3 cups almond meal/flour
– 1 teaspoon baking soda
– 1/2 teaspoon sea salt
– 1/2 cup maple syrup
– 1/4 cup plus 2 tablespoons melted coconut oil
– 2 tablespoons unsweetened applesauce
– 1 egg
– 1 teaspoon vanilla extract
– 1/2 cup mini chocolate chips
Preheat the oven to 375 degrees Fahrenheit and place some parchment paper on a baking sheet.
In a large bowl, stir together the almond meal, baking soda, and sea salt.
In a medium bowl, whisk together some of the other ingredients (maple syrup through vanilla extract).
Then, add these ingredients to the dry ones, and keep mixing until it is thoroughly combined. Fold in chocolate chips.
Chill the dough in the fridge for at least a half hour.
Place small rounds of dough on the baking sheet, spacing them a couple inches apart. I use my hands to scoop the dough, because it’s much sticker than ordinary cookie dough. Don’t worry, that’s normal.
Put the dough back in the fridge while the first batch bakes.
Bake for 10-12 minutes, until the edges are nice and golden. Let cool on the tray for a minute or two, then transfer to a wire rack to cool completely.
Repeat for the next batch.
Makes about 24 cookies, give or take. Less if you’re a dough-eater.