Paleo Chocolate Chip Cookies




Pretty Delicious Life Paleo Chocolate Chip Cookies

I’ll admit, this one is very largely inspired by Goop’s “The Best Healthy Chocolate Chip Cookies” recipe. I am a big GP fan and firmly believe anything she touches is gold and this recipe is the closest thing to cookie gold I’ve come across in a long time, so I’m not (really) changing it!


I’ve tweaked it slightly to be a little more low FODMAP friendly (read: so I can eat more of them at a time) and I don’t always make the paleo version because I prefer peanut butter to almond butter, but when you find a recipe that’s just about perfect, you don’t need to do much else other than bake + share!


Note: You can make this vegan by subbing the egg for 1 flax egg + using vegan chocolate chips.








Ingredients


1 large egg


1 teaspoon vanilla extract


½ cup unsalted creamy almond butter or peanut butter (not paleo)


¼ cup almond flour


¼ teaspoon fine-grain sea salt


½ cup keto sugar (for a low FODMAP version) or coconut sugar


½ teaspoon baking soda


¼ cup chopped walnuts


¼ cup gluten free rolled oats


¼ cup dark chocolate chips or chopped dark chocolate


  1. Pre-heat oven to 375 and line a cookie sheet with parchment.

  2. Mix egg, vanilla, and nut butter in a large bowl until smooth.

  3. Add in dry ingredients one at a time and mix until fully combined.

  4. Fold in walnuts & chocolate chips (truthfully, I never measure either of these!)

  5. Scoop the dough with a melon baller or form dough balls with your hands and place on cookie sheet being sure to leave space between for the cookies to spread.

  6. Bake for 10-15 minutes (mine usually take 12-15) and allow to cool for 10 minutes before serving.

I’ve also made these cookies using a little cinnamon, pecan instead of walnuts, and maple syrup in place of the sugar, though that can change the texture slightly.





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