On the second day of Christmas, my true love gave to me…. Paleo Chocolate Chip Cookies.
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For the next 12 days, in celebration of Christmas (my favorite holiday), I am giving away a new cookbook everyday on Instagram. To enter the giveaway go to my Instagram, and 1) Tag up to 20 friends 2) For each friend that is also following @bravoforpaleo , you will receive 1 entry. So the more you tag, the better chance you have to win a cookbook! Today’s cookbook is Make It Paleo, by Hayley and Bill from Primal Palate!
Since I was a little girl, I loved baking. Every Christmas my mom and I bake a variety of treats and bring them to the neighbors, friends, and family. I have always loved the joy of giving someone a yummy treat that they could enjoy. So for years, I made my famous chocolate chip cookie recipe, but after my dad went Paleo he couldn’t have one. And it really made me sad. He was always my biggest cookie stealer. I mean I’d make a batch and half were gone… from him.
When Make it Paleo came out (2011), my dad had already been strictly eating Paleo for about a year. I immediately went to the dessert section and make the Paleo Chocolate Chip Cookies. Ever since I swear by this easy recipe. It really only takes 5-10 minutes to whip up, and then 13-15 minutes in the oven.
Now I have to worry about my dad eating half the batch of these cookies! I am pretty sure he’s in the kitchen stealing one now… But it’s Christmas and what is Christmas without hot cookies fresh out of the oven?
The only note I have on the recipes is about the chocolate chips. I either use Enjoy Life Chocolate Chips, or I use a Lindt Bar of dark chocolate and I break it up into chunks. Either is great, or a mix of chips and chunks is even better.
- 3 cups blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup coconut oil, unrefined
- 1.5 cups 72% dark chocolate chips
- Preheat oven to 375 F.
- In a medium-sized mixing bowl combine dry ingredients.
- In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
- Pour wet ingredients into dry and beat with hand mixer until combined.
- Melt coconut oil, pour into batter, and continue to blend until combined.
- Stir in chocolate chips.
- On a parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
- Bake for 15 minutes.
- Let cool and serve.
Jason says
These look really good. Did you have to press them down before baking or did they spread like that on their own?
And good for you keeping up with a great blog WHILE in medical school. Impressive. Even if it is LSU. 🙂 (Auburn grad here)
So is the Paleo Diet catching on in the South? I left there 5 years ago having never heard of it.
Monica Bravo says
They spread like that on their own! And thanks haha. Auburn was one of my choices for undergrad!
It isn’t extremely popular here, but people definitely know about it now.
Christina schiefer says
Any idea of the nutritional information? Calories, fat, etc?
Monica Bravo says
No, I’m sorry! You can put it in a nutrition calculator online though.
Jackie says
Preheat to 375????!! I think you meant 275! My first batch all burned, but the next batch came out right at 275, I wish someone left a comment about that…
Monica Bravo says
Hey Jackie! No I always bake these at 375. It could possibly be your cookie sheet or the oven. Sorry for that!
Alisha says
I replaced the eggs with half cup of mashed bananas, used semi-sweet chocolate chips, and baked them for 14min. Absolutely amazing! Such a simple recipe, but with that I was able to provide cookies for all the kids with allergies and without. They all loved them.
Monica Bravo says
That sounds so good. Thanks Alisha for the improvisation for people who may be allergic to eggs.
Rebecca says
These are amazing!!! Getting ready to make my second batch!! Thanks for the wonderful recipe!! 🙂
Monica Bravo says
So glad you liked it! 🙂
Kelsey says
Loved these! Made a few little changes just because I have a SERIOUS personal problem with following directions. It’s a fatal flaw. It will kill me eventually.
I used: 2C almond flour, 1 C coconut flour.
Added 2 eggs due to dryness of coconut four.
Added 1/2-1 tsp baking soda (I also rebel against measuring things…)
Added 1/3 C unsweetened almond/cashew milk (dryness d/t coconut flour)
My oven also does not follow directions, apparently. I reduced the heat to 300 degrees, 15 minutes per batch.
These changes caused the cookies not to flatten out and they were a little crumbly but I liked this.
Monica Bravo says
Hey Kelsey! Thanks for sharing your changes! I too always make tons of changes. It’s a habit haha. I’m glad you enjoyed the cookies 🙂 🙂
Tracey says
These look great so I have to try them, Just wondering does the coconut oil need to be warm or just liquid? I live in Queensland Australia so my coconut oil is almost always liquid straight out of the pantry.
Thanks
Monica Bravo says
It does not have to be warmed, just liquid!
Liz says
Hi! Can I refrigerate these for awhile before scooping them out and baking them so that they’re easier to handle? Thanks!
Monica Bravo says
Of course! That works too.
Suzanne says
This looks so good! Does it work with any other mix ins?
Sandy says
Thinking about adding a cup of peanut butter ? Thoughts?
Laura Fuentes says
Sounds delicious!