Thick, soft, and studded with chocolate, just like the "real" thing - only grain-free and gluten-free!
This recipe originally appeared on www.acleanbake.com
- 1 3/4 cups finely ground blanched almond flour
- 3 Tablespoons coconut flour
- 2 Tablespoons raw sugar (substitute coconut sugar if Paleo)
- Pinch of salt
- 1/2 teaspoon baking soda (omit if strictly Paleo)
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 3 Tablespoons honey
- 1/4 cup melted coconut oil
- 1/2 cup dark chocolate, roughly chopped
- Fleur de sel (sea salt) for garnish - this is optional
Preheat the oven to 350F and cover a cookie sheet with parchment paper or a nonstick pad.
Add the flours, sugar, salt and baking soda to a large mixing bowl. Use a fork or whisk and stir gently until combined.
In a separate, heat proof bowl, pour the warm melted coconut oil over the honey. This will soften the honey and make it easier to work with. Stir briefly, then add the oil/honey mixture, egg and vanilla to the dry ingredients.
Use an electric mixer if possible, or else stir vigorously with a whisk or fork, to make sure all of the wet ingredients are distributed equally throughout the dry ingredients.
Stir in chocolate.
Scoop heaping Tablespoons of dough and press firmly into a ball. Press down slightly into a thick disc and repeat with the rest of the dough.
Place 6-8 dough discs on a cookie sheet, leaving at least 2" between each to allow for a bit of spreading.
Bake 8-10 minutes, until golden brown around the base. They will still be very soft.
Allow to cool for 3-5 minutes on the cookie sheet, where they will firm up a bit, before transferring to a rack to cool completely. Be gentle, as they will still be soft!
Serve immediately, or store in an airtight container at room temperature for up to a week (if they last that long), or in the freezer for up to three months.
Yield: Makes 15 cookies