Mini Paleo Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 112.2
- Total Fat: 10.0 g
- Cholesterol: 9.3 mg
- Sodium: 93.7 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.6 g
- Protein: 2.5 g
View full nutritional breakdown of Mini Paleo Chocolate Chip Cookies calories by ingredient
Introduction
These are the absolute best GF cookies I've ever made! Chewy on teh outisde, tender in the middle and actually taste almost identical to the "real deal". Gluten-Free, Refined Sugar Free, Dairy Free These are the absolute best GF cookies I've ever made! Chewy on teh outisde, tender in the middle and actually taste almost identical to the "real deal". Gluten-Free, Refined Sugar Free, Dairy FreeNumber of Servings: 20
Ingredients
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• ¼ cup palm shortening
• ¼ cup + 2 Tbs. coconut palm sugar
• 1 tablespoon honey
• 1 large egg, room temperature
• 2 tablespoons Barney Butter Naked (almond butter)
• 2 teaspoons vanilla
• 1 cup blanched almond flour (finely ground)
• ½ cup hazelnut flour (finely ground)
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ½ rounded teaspoon sea salt
• 1/2 cup dark chocolate chips (or chop up a bar)
Tips
*Notes: Let the cookies cool completely before eating – they will be “puffy” when warm, but they get chewier and have the more “original cookie” texture once fully cooled.
Barney Butter Naked – it’s the no salt, no sugar “plain” version of Barney Butter (Almond Butter) – the texture of Barney Butter is what really makes the cookies work – regular almond butter doesn’t quite do the same thing.
Directions
1. Preheat oven to 350 degrees F.
2. In a food processor, cream the palm shortening, coconut sugar, honey, Barney butter, egg, and vanilla for about 15 seconds until smooth and fluffy.
3. In a separate bowl, combine the almond flour, hazelnut flour, coconut flour, baking soda and sea salt and whisk until combined.
4. Add to wet ingredients and blend about 15 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
5. Stir in the chocolate chips by hand.
6. Place ping-pong sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread too much, so create the size and thickness you want prior to baking them.
7. Bake for 9-12 (11) minutes, until slightly golden around the edges.
8. Let cool on sheet for 10 minutes – transfer to cookie sheet to cool completely
9. Store in airtight container in fridge.
Serving Size: 20 cookies
Number of Servings: 20
Recipe submitted by SparkPeople user SSHANON33.
2. In a food processor, cream the palm shortening, coconut sugar, honey, Barney butter, egg, and vanilla for about 15 seconds until smooth and fluffy.
3. In a separate bowl, combine the almond flour, hazelnut flour, coconut flour, baking soda and sea salt and whisk until combined.
4. Add to wet ingredients and blend about 15 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
5. Stir in the chocolate chips by hand.
6. Place ping-pong sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread too much, so create the size and thickness you want prior to baking them.
7. Bake for 9-12 (11) minutes, until slightly golden around the edges.
8. Let cool on sheet for 10 minutes – transfer to cookie sheet to cool completely
9. Store in airtight container in fridge.
Serving Size: 20 cookies
Number of Servings: 20
Recipe submitted by SparkPeople user SSHANON33.