Saturday, April 21, 2012

Recipe! Practically Paleo chocolate chip cookies

All right, I have a few more experiments in mind, but here's what I've got on the chocolate chip cookies. I'm finding that they walk a fine line between "too greasy" and "too crumbly," but today's batch seemed just about perfect to me. Here's how to do it:

First, melt one-third cup of coconut oil in a glass measuring cup. Then fill the cup of melted oil to the one-half cup line with agave nectar, and add 1 teaspoon of vanilla. Those are your wet ingredients.

Grind up 2 cups of walnuts in a food processor until it's nearly walnut butter. Empty that into a bowl, and then grind 1 cup of almonds in the food processor until it's nearly almond flour.

(Side note 1: I have a puny little food processor. No more than 2 cups at a time and "nearly almond flour" is the best it can do. If you have a more powerful one, you might get better results grinding up all the nuts together to the consistency of nut butter, or mixing all the dough in it. Only one way to find out.)

Add the almonds to the walnuts, and then add one-half teaspoon of salt and one-half teaspoon of baking soda. Add the wet ingredients and mix, and then stir in about one-third cup of chocolate chips.

(Side note 2: I'd rather use chopped dark chocolate instead of chocolate chips because it's better for you, but I have to use the dairy-free semisweet chips we have because of my dairy-allergic child. He's also the reason these have no eggs.)

The dough will be quite soft, but you should be able to roll it into small balls; I get about 20 cookies out of this recipe. Oh, and lining your cookie sheet with parchment paper is a requirement for Paleo cookie baking. Flatten each ball ever so slightly (I just give each one a little pat on the head for being awesome). Bake at 350 for 12 minutes. They should be slightly browned (if not, they may not hold together).

Now comes the hard part. WAIT until they're cool before trying one. Or do what we do, and eat them warm with a plate and a fork.

(Side note 3: I feel I should point out that these are not actually good for you. They are just better for you than regular chocolate chip cookies, cupcakes, granola bars, peanut butter and jelly sandwiches, tortilla chips, cereal, macaroni and cheese, frozen pizza, hot dogs…)

Update: NOT agave. Agave bad. Use honey instead.


  1. Hmm. Well, we don't have a food processor, and fortunately are allergy-free. So, I assume eggs are basically fine to eat, but we would still want to go light or zero on sugar and flour, is that right? If so, I might have to do my own experimenting ... in my free time, of course. So, a few years from now...

  2. If I were you, I'd try about a cup each of premade almond flour and premade walnut butter, an egg, a less coconut oil, and the same salt, baking soda, and agave. With white chocolate chips. :)

  3. The dough won't be much like regular cookie dough, but if it holds together at all, it will probably cook up into something tasty. And you'll still need parchment paper.

  4. OK, thanks for the adaptations!